Anti Inflammatory Herb-Baked Mackerel with Lemon and Olive Oil
Mackerel is one of those genuinely underrated fish — rich, meaty, and packed with the kind of omega-3 fatty acids that make it a cornerstone of any eating plan focused on reducing inflammation. Here, skin-on fillets get rubbed with a warming blend of turmeric, smoked paprika, and black pepper before hitting a hot oven, so the spices bloom beautifully without any fuss. Thinly sliced garlic and lemon rounds roast right alongside the fish, turning soft and fragrant and doing double duty as both seasoning and garnish. A generous drizzle of extra-virgin olive oil ties everything together, adding richness and helping the fillets stay perfectly moist through the bake. Fresh parsley, dill, and thyme go on right out of the oven, so their bright, herby flavor stays vivid rather than wilting into the background. The whole thing comes together in under 30 minutes and serves four, making it just as practical for a weeknight dinner as it is impressive enough for company. Squeeze a little extra lemon over the top at the table and you've got a plate that looks and tastes like serious effort — with almost none.
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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.
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