Coconut Free Herb-Baked Mackerel with Lemon and Olive Oil
Mackerel is one of those fish that rewards bold seasoning, and a blend of turmeric, smoked paprika, and cracked black pepper does exactly that here. A hot oven at 425°F crisps the skin beautifully while keeping the flesh moist and flaky — no fussy techniques required. Thin lemon rounds and sliced garlic roast right alongside the fillets, infusing every bite with bright, savory depth. The finishing move is a generous scatter of fresh parsley, dill, and thyme straight from the oven, which keeps the herbs vibrant and aromatic rather than wilted. Every ingredient is straightforward and naturally free from coconut in any form — no sneaky coconut aminos, coconut oil, or coconut milk to watch out for. It's the kind of clean, confident weeknight dinner that looks impressive on the plate without demanding much from the cook. Serve with extra lemon wedges and you're done.
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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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