Whole Roasted Lemon & Herb Mackerel

April 8, 2016

Welcome spring into your kitchen with this whole roasted mackerel! With homegrown herbs, these fresh flavors are just one pluck away.

Watch the full recipe video!

Whole Roasted Lemon & Herb Mackerel
Prep time
Cook time
Total time
Serves: 4
  • For the fish:
  • 2 whole mackerel, cleaned and gutted
  • 2 lemons, thinly sliced and cut into half moons
  • 5 sprigs thyme
  • 5 sprigs oregano
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • For the pasta salad:
  • 2 cups orzo, cooked and slightly cooled
  • 1 pint cherry tomatoes, halved
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 lemon, zested and juiced
  • 1 garlic clove, grated
  • 1 tbsp small capers
  • 2 tbsp olive oil
  • 1 tsp fresh thyme, roughly chopped
  • grated parmesan to taste
  • salt and pepper to taste
  1. Preheat oven to 425F. Use a sharp knife to carefully slice open a larger cavity from where the fish was gutted. Pat fish dry.
  2. Place the fish on a greased parchment-lined baking sheet. Score the fish along one side, and season the cavity and scored sections with salt and pepper.
  3. Stuff the scored sections with some thyme, oregano, and lemon slices. Then stuff the cavities with any remaining lemon slices and herbs.
  4. Drizzle some olive oil on top and roast in the oven for about 20 minutes, or until golden and the skin is lightly crisp.
  5. Meanwhile, make the pasta salad: in a bowl, combine cooked orzo, tomatoes, asparagus, capers, garlic, thyme, lemon zest and juice, olive oil, parmesan, salt, and pepper. Mix well and taste for seasoning.

You Might Also Like

No Comments

Leave a Reply