Cashew Free Herb-Baked Mackerel with Lemon and Olive Oil
Flaky, golden-edged mackerel fillets baked in a fragrant cloud of turmeric, smoked paprika, and fresh herbs — this is the kind of weeknight dinner that looks far more impressive than the effort it takes. The skin crisps beautifully in a hot oven while the flesh stays moist and rich, soaking up the garlic-infused olive oil and bright lemon rounds layered right on the pan. A generous finish of flat-leaf parsley, dill, and thyme scattered straight from the oven keeps everything tasting vivid and fresh. Tree nut concerns can make a lot of restaurant fish dishes feel risky, but this one is built entirely from whole, straightforward ingredients — no sauces, no blended toppings, nothing hiding in the mix. Every component is exactly what it says it is, which makes it as trustworthy as it is delicious. Mackerel is an underrated weeknight hero: deeply savory, high in healthy fats, and ready in under twenty minutes once it hits the oven. Serve it with lemon wedges and let the pan drippings do the talking.
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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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