MEDITERRANEAN OVEN ROASTED SPANISH MACKEREL RECIPE
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
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).
MACKEREL WITH LEMON OLIVE OIL AND TOMATOES
Mackerel is a sustainable, velvety, sweet-tasting fish that deserves more attention than it usually gets. Here, the pale fillets are roasted on a bed of fragrant basil leaves with a lemon zest-infused olive oil, chopped olives and juicy cherry tomatoes. If you have a bottle of cold-pressed lemon olive oil on hand, you can use it here in place of making your own. If infusing your own oil, feel free to use either a regular lemon or a Meyer lemon. Leftover lemon oil is great on salads, tossed with vegetables, or drizzled over avocado toast.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make the oil: In a small saucepan over medium heat, warm the olive oil and lemon zest until you see the first tiny bubble appear on the side of the pan. Immediately turn off heat. You don't want the mixture to simmer.
- Let infuse for at least 20 minutes (and preferably an hour) before using; you do not have to strain it. Oil can be made up to a month in advance. Store in a sealed jar at room temperature.
- When ready to prepare the fish, heat oven to 425 degrees. Place the basil leaves on a rimmed baking dish and arrange fish on top. Sprinkle fish with salt and pepper, then drizzle the lemon oil over the fillets. Top with olives. Scatter tomatoes around the pan.
- Roast until the fish is just cooked through, 5 to 7 minutes for thin fillets and up to 12 minutes for thick fillets.
- Cut naked lemon into wedges. Serve fish drizzled with more lemon oil, garnished with lemon wedges and torn basil leaves.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 605 milligrams, Sugar 1 gram
MACKEREL WITH FENNEL, OLIVES, AND SUN DRIED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet with the garlic until fragrant, about 1 minute. Stir in the fennel and onions and cook until brown and tender, about 8 to 10 minutes. Add the thyme, rosemary, lemon and orange peel, pepper flakes, olives, and tomatoes. Season with salt and pepper and cook until herbs and zest are fragrant, about 3 minutes more. Transfer vegetables to a serving platter and cover with foil to keep warm.
- Wipe out the skillet.
- Make 1-inch diagonal slashes into the fishes' skin to prevent the mackerel from curling while cooking. Add the remaining olive oil to the skillet over high heat and season the mackerel with salt and pepper. Place fish skin side down in the skillet and cook undisturbed until crisp brown and a spatula can easily be slipped under the fish to flip, about 2 to 3 minutes. Turn the fish over and cook another 2 minutes, until just firm. Set on top of the fennel mixture and serve.
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