Simple oven-roasted Spanish Mackerel recipe, prepared Mediterranean-style with garlic, fresh herbs, and extra virgin olive oil. Add a side of Greek roasted potatoes or Greek lemon rice and some fresh salads to go along! I've got all sorts of ideas for you at the bottom of this post.

Mediterranean Oven Baked Spanish Mackerel Recipe | The Mediterranean Dish. Easy Greek inspired recipe. Whole fish stuffed with garlic, herbs, and lemon slices and oven baked in a foil packet with olive oil. A delicious Mediterranean diet recipe. See it on TheMediterraneanDish.com

Working on this Spanish Mackerel recipe reminded me of childhood visits to Port Said’s Souk El Samak (fish market). The souk was basically an entire square of narrow streets lined with small seafood stands and bins upon bins of fresh fish.

Exploring the day’s catch, my dad and I would visit with several fishmongers before we made our decision. Our choice often landed on beautiful, large whole fish--similar options to snapper, trout, or -- which the fishmonger happily, and hurriedly, cleaned, gutted, and wrapped up in brown paper parcels.

Mediterranean Oven Baked Spanish Mackerel Recipe | The Mediterranean Dish. Easy Greek inspired recipe. Whole fish stuffed with garlic, herbs, and lemon slices and oven baked in a foil packet with olive oil. A delicious Mediterranean diet recipe. See it on TheMediterraneanDish.com

Spanish Mackerel Recipe, the Mediterranean Way

Mom, a very practical cook, didn't fuss much with whole fish. If it came home in one piece, it often took on a little seasoning and a generous drizzle of olive oil. In the oven it went--whole.

I followed mom's no-fuss approach with this simple Spanish Mackerel recipe. Here, the fish is stuffed with crushed garlic, herbs and lemons. Then, roasted in foil with quality olive oil  (I used our Greek Early Harvest extra virgin olive oil, it's rich flavor complimented the fish with all the herbs and garlic!)

And, because Spanish Mackerel is a flavorful, oily fish, a generous squeeze of fresh lemon juice is the perfect finish to this whole roasted fish recipe.

Mediterranean Oven Baked Spanish Mackerel Recipe | The Mediterranean Dish. Easy Greek inspired recipe. Whole fish stuffed with garlic, herbs, and lemon slices and oven baked in a foil packet with olive oil. A delicious Mediterranean diet recipe. See it on TheMediterraneanDish.com

What to serve with this Spanish Mackerel recipe

When I make this Spanish Mackerel recipe, I often prepare a side of Greek lemon rice and a zesty fresh salad like  Greek Salad, Fattoush or this easy Mediterranean salad. This time, I also added a new Mediterranean potato salad with capers. When tomatoes are in season, I like to start this whole meal with a little Gazpacho soup! 

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Mediterranean Oven Baked Spanish Mackerel Recipe | The Mediterranean Dish. Easy Greek inspired recipe. Whole fish stuffed with garlic, herbs, and lemon slices and oven baked in a foil packet with olive oil. A delicious Mediterranean diet recipe. See it on TheMediterraneanDish.com

Mediterranean Oven Roasted Spanish Mackerel Recipe


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4.6 from 19 reviews

Description

Easy all-star whole roasted Spanish Mackerel Recipe. Prepared Mediterranean-style with a stuffing of garlic, fresh herbs and lemons. Roasted in foil!


Ingredients

Scale
  • 3 large garlic cloves
  • 1 tsp salt, more for later
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ¼ cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh dill
  • 1 ½ lb whole Spanish Mackerel, cleaned and gutted (but with head)
  • 1 lemon, thinly sliced
  • Early Harvest extra virgin olive oil
  • 2-3 tablespoon fresh lemon juice

Optional Sides to Serve


Instructions

  1. Preheat the oven to 350 degrees F and set a roasting sheet pan inside to warm.
  2. Using a mortar and pestle, crush garlic with salt until smooth. Add coriander and cumin and continue crushing. Mix in parsley and dill.
  3. Pat the fish dry, inside and out. Remove the dark vein that runs along the back of the cavity, if it's still there. And if needed, run your knife along the cavity to open it up some more. Salt generously inside and on both sides outside, then place on a lightly oiled piece of foil that is large enough to enclose the fish.
  4. Stuff the fish cavity with lemon slices and the garlic and herb mixture you just prepared. Drizzle generously with olive oil.
  5. Fold the foil over the fish lengthwise, tightly closing the top seam to trap the steam. Place the foiled fish on top of the hot sheet pan and bake in the 350 degrees F heated-oven for 30-40 minutes, depending on the thickness of the fish.
  6. Remove from heat and add the lemon juice. Serve immediately with suggested sides and salads (see ingredient list).

Notes

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Entree
  • Cuisine: Mediterranean
*This post was republished with an updated recipe in May 2017.

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Mediterranean Oven Baked Spanish Mackerel Recipe | The Mediterranean Dish. Easy Greek inspired fish recipe. Whole fish stuffed with garlic, herbs, and lemon slices and oven baked in a foil packet with olive oil. A delicious Mediterranean diet recipe. See it on TheMediterraneanDish.com

Mediterranean Grilled Swordfish

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Lucy says:

    OMG this recipe tasted so good! I was surprised by the cumin and coriander in the paste, but it complimented the fish so well and was delicious! Will definitely make this again and check out the other recipes on your site, thank you!!






    1. Suzy Karadsheh says:

      Thanks so much, Lucy! Man, this is an oldie-but-goodie...time to update the photos!

  2. Scott Redding says:

    Was scared about the gamey taste but after the first bite I realized that it is my new favorite fish.






    1. Suzy Karadsheh says:

      Awesome, Scott! So glad to hear it!

  3. Freya says:

    I heavily modified it because i didnt have much on hand. changed lemon slices for limes and only had dill cumin garlic and salt. HOLY MOLLY this was good. thank you!

    1. Suzy Karadsheh says:

      Glad to hear you enjoyed it, Freya!

  4. Phoebe says:

    Is it possible to use trout ?

    1. Suzy Karadsheh says:

      Sure, Pheobe! That would work.

  5. Vera says:

    Beautiful. My local CSF will be delivering Spanish mackerel tomorrow and this is exactly what I was looking for. I have some lovely bright herbs coming up in my garden that will do this justice.

    I’m thinking this foil packet could probably go on the grill as well? We’ll see. ?

    1. Suzy Karadsheh says:

      Wonderful, Vera! Hope you enjoyed it!

  6. Anon says:

    Delicious recipe, will make again!






    1. Suzy Karadsheh says:

      Wonderful! Thank you for giving it a try

  7. Ralph says:

    Suzy, love your site!

    I got my very first Spanish mackerel from T&T here in Vancouver Canada. Wow. That is one beautiful fish! I didn’t have any coriander, but I did install a hammered length of lemon grass. I was thinking about a adding some black olive tapenade but no. A very good recipe here. Delicious.

    I think black olives would be really good with this fish and will most probably give it a try at some future time.






    1. Suzy Karadsheh says:

      Thank you, Ralph! This is one of my older recipes...and come to think of it, the photos don't do it justice. But I'm so glad you enjoyed it!

  8. MPaula says:

    What is the purpose of leaving the head on?

    1. Suzy Karadsheh says:

      Hi there! This is just the way it is served in parts of the Mediterranean basin. If you prefer, you can certainly have the head removed.

    2. captain mike says:

      The head is the best part. There's a lot of meat in there. Almost like a lobster tail. Try scarfing up a few at the cleaning doc and grilling them with garlic butter.

  9. Jerry Kay says:

    What Mackerel is called in Arabic/in Egypt in particular ?

    1. Suzy Karadsheh says:

      Hi Jerry. Actually, it is called Mackerel there too as far as I remember.

  10. Debi at Life Currents says:

    This is really yummy looking. I think mackerel isn't cooked often enough; it's a delicious sustainable fish. And I love how you prepared it.

    1. Suzy Karadsheh says:

      Thanks, Debi! Yes, it's a great fish!

  11. linda spiker says:

    What a beautiful way to prepare fish. I have it pinned to my Whole30 board so I can make it this weekend!

    1. Suzy Karadsheh says:

      Awesome, Linda! Hope you enjoy it!

  12. Kim @ Three Olives Branch says:

    Beautiful! My husband has been on a whole-fish kick lately, and these flavors sound amazing together!

    1. Suzy Karadsheh says:

      Hope you guys will give it a try!

  13. Patty says:

    Love mackerel, such a flavorful fish, your recipe looks wonderful!






    1. Suzy Karadsheh says:

      Yes, it's really flavorful! Thanks, Patty!

  14. Lisa | Garlic & Zest says:

    I love a whole roasted fish -- my family has been fishing and eating seafood for years, so this is in my sweet spot! Your photos are gorgeous!






    1. Suzy Karadsheh says:

      That's awesome, Lisa! Nothing better!

  15. Tina Waldén says:

    I found this recipe as I wanted to try mackerel without tomatoes. I just made it, it was delish, and really quick to make and cook too!

    1. Suzy Karadsheh says:

      That's awesome, Tina! Glad you enjoyed it!

  16. Steve Heikkila says:

    Whenever I research Mediterranean recipes, I seem to be almost inevitably lead to your blog, Suzy. You're awesome! This looks mackerel delicious!






    1. Suzy Karadsheh says:

      Steve, I'm glad you've found me! This mackerel is a favorite! Hope you give it a try!