Cinnamon Free Herb-Baked Mackerel with Lemon and Olive Oil
Mackerel is one of those fish that rewards bold seasoning, and this herb-baked version delivers exactly that — golden, flaky fillets fragrant with turmeric, smoked paprika, and a generous scatter of fresh herbs. A hot oven does most of the heavy lifting, crisping the skin while keeping the flesh tender and rich. The spice blend here is warm and aromatic without leaning on cinnamon, which can sneak into spice mixes and pre-seasoned fish products more often than you'd expect. Thin lemon rounds roast alongside the fillets, softening into jammy, slightly caramelized slices that brighten every bite. Garlic, parsley, dill, and thyme finish the dish with layers of herby freshness that feel restaurant-worthy for a weeknight cook. A drizzle of good olive oil ties everything together and keeps the fish moist from start to finish. Serve it straight from the pan with extra lemon wedges and something simple on the side — this one needs very little help.
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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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