Mackerel With Lemon Olive Oil and Tomatoes Recipe (2024)

I love Mackerel. I was dismayed at the negative comments on this fish in the article above. I live in the UK, so maybe it's easier to find it fresh at our fishmongers here than there.The only thing that would improve this recipe (and something I do often) is to roast some sliced potatoes and onions first in the pan with oil - when they are ready, lay the fish and other ingredients on top and finish cooking the fish. Divine.

I have a simple (dumb) question: when you say a 425 degree oven, are you assuming convection setting or non-convection? This question goes for any recipe I see here, which rarely if ever specifies.

According to my oven instructions, it doesn't matter. Just select 425 F. If you also select "bake," that will be the final temperature. If you select "convection bake," the final temperature will be 400 F. Supposedly the two are equivalent in baking. I haven't found any real benefit to the convection setting.

Fish guy at my farmers' market doesn't bring mackerel, but this should work well with his bluefish--a little stronger than mackerel. Saturday's dinner is planned!

Merged it with a recipe with roasted potatoes underneath

We get mackerel fresh here in the Bay Area in California. It's always whole, I can't imagine the fishmonger filetting these things, too small. Mackerel is one of the oily fish, such as blue fish, herring, anchovy and sardine. It must be cooked and eaten fresh. Otherwise it starts to smell. Hence people's hesitancy. Once they have it really fresh, it's fabulous

This was so easy and tasty.

I used porgy in addition to of mackerel and prepared them both the exact same way. The mackerel was more meaty similar to the dark meat of poultry, while the porgy fillet was more delicate in texture and flavor. One of the guests of the dinner preferred the porgy, as she often prefers leaner lower iron foods. This is now my go to for preparing flaky fish fillets <12".

This was good! We made it with Spanish Mackerel and used green olives that were packed in garlic and salted lemon oil and they were perfect. I think this would also work well with Bluefish and with lamb as well.

I loved the fish but the lemon oil is genius! I used the leftover oil on a chicken I roasted and it was not only delicious but perfumes my kitchen.

Would Saba be recommended for this technique?

Cooked this with mackerel (which I LOVE) skin up, 1/2 cooking time at 425 and 1/2 at HI boil to crisp the skin up a bit. Also mashed some of the cherry tomatoes on top of the herbs and under the fish. Worked well for me. Nice easy tasty dish that is easy to adjust to other herbs. The lemon oil keeps the mackerel for being too funky.

I made it with bluefish and with the sliced potatoes. I intended to half the recipe, but used a full recipes worth of the lemon oil

We substituted the cod because we already had it and intended to use it when I saw the article, not only delicious but s delight to the eyes in the presentation--the real star of this recipe is the virgin lemon olive oil.

Merged it with a recipe with roasted potatoes underneath

I served the fish/ lemon sauce over orzo pasta & steamed broccoli. A huge hit in my house!

Loved it -- so easy. Never thought I'd like mackerel -- not "fishy" like I imagined it to be. Delightful.

I made this last night with black cod because my fishmonger rarely has mackerel. I thought it was spectacular and so easy. Can you use Spanish mackerel for this recipe?

Mackerel is a fish that needs to be fresh. It does not travel well which I suspect is why you don't see it in the States that often. I grew up on the west coast of Sweden and it was widely available. A day old and it is great. It loses a lot of it's appeal if it goes even a few days beyond.

Not a fan of mackerel, unless it's smoked. But I might try this with cod.