Lactose 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 in every way — golden, flaky fillets perfumed with turmeric, smoked paprika, and a trio of fresh herbs. A hot oven does most of the heavy lifting, coaxing the skin crisp while the flesh stays tender and moist underneath. Thin lemon rounds and sliced garlic roast right alongside the fish, softening into something almost jammy and deeply fragrant by the time everything comes out of the oven. The whole dish is naturally free of dairy in any form — no butter basting, no cream sauce, just good olive oil doing what it does best. That means all the richness comes from the fish itself and the generous drizzle of extra-virgin olive oil, so there's nothing to swap or second-guess. Fresh parsley, dill, and thyme go on right at the end, keeping their brightness intact and turning a simple weeknight bake into something that looks genuinely impressive on the plate. Serve it with extra lemon wedges and you've got a meal that's clean, vibrant, and completely satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!