Whole Roasted Mackerel Recipes

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MEDITERRANEAN OVEN ROASTED SPANISH MACKEREL RECIPE



Mediterranean Oven Roasted Spanish Mackerel Recipe image

Easy all-star whole roasted Spanish Mackerel Recipe. Prepared Mediterranean-style with a stuffing of garlic, fresh herbs and lemons. Roasted in foil!

Provided by The Mediterranean Dish

Categories     Entree

Time 40m

Yield 2

Number Of Ingredients 13

3 large garlic cloves
1 tsp salt, more for later
1 tsp ground coriander
1/2 tsp ground cumin
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh dill
1 1/2 lb whole Spanish Mackerel, cleaned and gutted (but with head)
1 lemon, thinly sliced
Early Harvest extra virgin olive oil
2-3 tbsp fresh lemon juice
3-Ingredient Mediterranean salad recipe, or Fattoush salad recipe, Mediterranean Potato Salad or simple sliced garden veggies, salted and drizzled with olive oil
Tahini sauce
1 Lebanese rice recipe

Steps:

  • Preheat the oven to 350 degrees F and set a roasting sheet pan inside to warm.
  • Using a mortar and pestle, crush garlic with salt until smooth. Add coriander and cumin and continue crushing. Mix in parsley and dill.
  • Pat the fish dry, inside and out. Remove the dark vein that runs along the back of the cavity, if it's still there. And if needed, run your knife along the cavity to open it up some more. Salt generously inside and on both sides outside, then place on a lightly oiled piece of foil that is large enough to enclose the fish.
  • Stuff the fish cavity with lemon slices and the garlic and herb mixture you just prepared. Drizzle generously with olive oil.
  • Fold the foil over the fish lengthwise, tightly closing the top seam to trap the steam. Place the foiled fish on top of the hot sheet pan and bake in the 350 degrees F heated-oven for 30-40 minutes, depending on the thickness of the fish.
  • Remove from heat and add the lemon juice. Serve immediately with suggested sides and salads (see ingredient list).

WHOLE ROASTED MACKEREL



Whole Roasted Mackerel image

Serve with cooked whole grains, such as couscous, bulgur, or barley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 7

1 whole Spanish mackerel (about 2 pounds), cleaned, head and tail left intact
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
1 lemon, thinly sliced
6 sprigs thyme
6 sprigs flat-leaf parsley
12 fresh chives

Steps:

  • Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
  • To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.

ROASTED WHOLE MACKEREL



Roasted Whole Mackerel image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 6

1 (2 to 3-pound) whole mackerel (or bluefish), scaled, gutted, gills removed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, cut into 1-inch slices
Leftover fennel stalks and fronds
1 lemon, washed and cut into wedges

Steps:

  • Preheat the oven to 500 degrees F. Put a baking sheet on the rack in the center of the oven and close the door. Drizzle both sides of the fish with olive oil and season the inside and outside with salt. Stuff the cavity with the lemon slices and the leftover fennel stalks and fronds.
  • Open the oven door and carry the fish over squarely in both of your hands. Put the fish in the center of the hot sheet pan and quickly close the door so minimal heat escapes. You should hear the fish sizzle slightly as it hits the hot sheet pan. Reduce the heat to 450 degrees F and cook for about 20 to 25 minutes, then open the door to look at the fish. The eyes will turn white when it s cooked. Touch the fish near the head. It should feel fairly firm, if cooked. Remove the sheet pan from the oven and allow it to rest a few minutes as is.
  • Use 2 spatulas, 1 under the head and the other under the midsection, to transfer the fish to a serving platter. Use a paring knife to gently cut around the head and the tail. Cut down the length of the back until you can insert 1 of your spatulas down the length of the top fillet and lift it off the bone. Then, lift the head and the full backbone off the fish, unveiling the second fillet. Season the fish with a pinch of salt and lemon juice. Serve with lemon slices.

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