Chestnut Free Herb-Baked Mackerel with Lemon and Olive Oil
Flaky, golden-edged mackerel fillets baked with lemon rounds, sliced garlic, and a warm spice rub of turmeric and smoked paprika — this is the kind of weeknight dinner that looks far more impressive than the effort involved. A generous drizzle of extra-virgin olive oil keeps everything moist and rich while the oven does the heavy lifting. Fresh parsley, dill, and thyme go on right at the end, so their bright, herby fragrance hits you the moment the pan comes out. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and any chestnut-derived ingredients — every component is a straightforward pantry staple or fresh herb. There are no sauces, coatings, or stuffings to second-guess, which makes it a genuinely stress-free option when you want something clean and flavorful. Serve it straight from the baking sheet with a squeeze of lemon and you have a complete, satisfying plate that tastes like it came from a proper seafood restaurant.
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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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