Almond Free Herb-Baked Mackerel with Lemon and Olive Oil
Mackerel is one of those deeply flavorful, underrated fish that absolutely shines when treated simply and well. Here, skin-on fillets get rubbed with a warm spice blend of turmeric, smoked paprika, and black pepper before hitting a hot oven, so the flesh turns golden and fragrant while staying incredibly moist inside. Sliced garlic and lemon rounds roast right alongside the fish, mellowing and caramelizing into something almost jammy. A generous finish of fresh parsley, dill, and thyme scattered straight from the oven keeps everything bright and herbaceous. The whole thing comes together on a single parchment-lined baking sheet, which means cleanup is as easy as the cooking itself. For anyone navigating tree-nut restrictions, this recipe is naturally free of any nut-based ingredients — no almond flour coatings, no almond oil drizzles, nothing to second-guess. Just honest, bold ingredients that let a beautiful piece of fish do exactly what it does best.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 mackerel fillets (about 6 oz each), skin-on
- 3 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ¾ tsp fine sea salt
- ½ tsp smoked paprika
- 1 lemon, thinly sliced into rounds
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh dill, roughly chopped
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and drizzle 1 tbsp of the olive oil evenly over the surface.
- 2
In a small bowl, stir together the turmeric, smoked paprika, black pepper, and salt. Pat the mackerel fillets dry with paper towels, then rub both sides of each fillet with the spice mixture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!