Brazil Nut Free Herb-Baked Mackerel with Lemon and Olive Oil
Flaky, golden-edged mackerel fillets fragrant with turmeric, smoked paprika, and a trio of fresh herbs — this is the kind of weeknight dinner that looks far more impressive than the effort it takes. The fish roasts on a single sheet pan at high heat, which means the flesh turns beautifully opaque and tender while the lemon rounds caramelize slightly around the edges. Thin-sliced garlic and a generous drizzle of extra-virgin olive oil keep everything moist and deeply savory, while the parsley, dill, and thyme scattered on at the end bring a burst of brightness that cuts right through the richness of the mackerel. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients — every component is a straightforward pantry staple or fresh herb, so there's no label-checking anxiety involved. It's a clean, confident dish that lets quality fish and honest seasoning do all the work.
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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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