Baked Mackerel with Carrots and Onion

Super easy recipe. Mackerel is a delicious nutritious fish, rich of omega-3 fatty acids. I love it fresh or smoked, baked or in soup. It works well with strong, spicy flavors.

In my childhood I loved sandwiches with cold-smoked mackerel and butter in good slice of white bread; with strong sweetened black tea. My older relatives prefer to drink some cold beer with it. 


Yield: 4 serving

2 mackerels fillets butterfly* or 4 plain fillets with skin
1 medium carrot, grated
1/2 sweet onion, sliced
2 garlic cloves
1/3 lemon, sliced
1-2 tbsp. lemon juice
salt and pepper


*How to butterfly mackerel:

Remove the head. Open up the fish. Cut down each side of the mackerel’s backbone before removing with scissors. Trim off the belly. Remove bones from each fillet by cutting to the skin either side of the rows of bones, and then pull off in strips.

Preheat oven in 350F.

Grate carrot, finely slice onion, chop garlic and mix all together. Add salt, pepper and lemon juice for taste.

Transfer the fillets to a large pan, covered with baking paper, skin side down. Season with salt and pepper. Top with the vegetables and their marinade, put lemon slices on top. Bake 25 minutes or until done. Serve hot.

It’s great with Bread, tomato and onion salad.

1 serving is about 270 calories

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One Response to “Baked Mackerel with Carrots and Onion”

  1. […] oil-rich fish great cooked or cured. Very easy recipe – just 4 ingredients. It’s mackerel version of gravlax, so it’s […]

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