Baked Mackerel
Fish and Seafood Gluten-Free Recipes
I decided what we would have for dinner the second I saw this fresh wild mackerel in the display at Mega. I remembered a Rick Stein recipe for mackerel, with bold seasoning that stands up to the more intense flavor of this fish. Mackerel is a fattier fish, so the ideal side dish is a light one, for example a salad dressed only with lemon or oven-roasted/steamed vegetables. Rick suggested a tomato salad with onion and mint...
Ingredients
2 whole mackerel (optionally headless and gutted; about 300g each)
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/4 teaspoon chili flakes
1/2 teaspoon sweet paprika
1 heaping teaspoon mustard
35g butter
1/2 tablespoon red wine vinegar
1 tablespoon chopped parsley
a little oil
salt
Servings: 2
Calories: approx 550 / piece
How to prepare baked mackerel
- Pat the fish dry with paper towels. Score on one side, slightly diagonal, at small intervals, but without cutting too deep into the flesh, definitely not reaching the bones... We score the fish so it cooks faster and the seasonings penetrate the flesh.
- Brush the fish with a drop of oil, literally a teaspoon, just enough for the seasonings to stick.
- Season the fish all over, including inside, with salt. Then sprinkle with black pepper and coriander crushed together in a mortar. Next come the chili flakes. Massage the seasonings well so they get everywhere, including in the scores.
- Place the fish in a roomy oven-safe dish (not crowded), scores facing up, and bake at 190°C (375°F) for 15 minutes (with browning program or top heat if you have these options on your oven).
- Meanwhile, melt the butter in a small pan, add the mustard, vinegar and paprika and mix well (a whisk will work best, otherwise the mustard will seem separated, but it's not a problem either way). Finally add the parsley.
- After 15 minutes, remove the fish, they should be slightly browned on top, and brush generously all over with the butter mixture. Return to the oven for another 10 minutes. Check that they're done after this time.
- Turn on the oven grill and leave the fish under the grill for another 2-3 minutes, just until the skin becomes crispier. Don't leave them unattended as they burn easily.
- Remove the fish from the oven, brush them once more with the butter mixture all over. Serve warm, with lemon. Surprisingly for fish, it's very good reheated.
The seasoned mackerel goes into the oven
The mackerel when finished
