- 4 Mackerel Fish
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 cloves garlic, chopped
- 1 1/2 tbsp dried parsley
- A drizzle of olive oil
Like I said when I was preparing the Grilled Garlic n’ Herb Kariba bream fish is something that I grew up not eating due to allergy reasons. So cooking it was also a no no. But I’m good now and only just beginning to experiment to see which flavours work and which don’t.
So believe it or not but this was actually my first time preparing Mackerel. I never used to like the way it’s just “small” compared to bream (which I enjoy playing around with!) Anyhow, tackling this Mackerel actually wasn’t too bad. In fact, I’ll probably do more recipes on it in the future. So let’s get to it then.
- Get your garlic, ground black pepper (1/2 tsp), parsley (1 1/2 tbsp dried parsley), mackerel (4 mackerel fish), salt (1 tsp) and oil (a drizzle olive oil)ready. Clean, gut and fillet your mackerel. Season the flesh side of your fillet with a little salt and the parsley. Lightly oil your oven proof pyrex dish and place the garlic. Next, put the mackerel fillets skin side up into the pyrex dish. Drizzle with a little olive oil.
- Season with ground black pepper, salt and parsley. Bake at 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5 for about 20- 25 minutes or until fish is well cooked through. Be careful not to keep it in the oven for too long as it will become dry!
Pictorial Detailed Instructions
So there you have it. A pretty simple recipe right? Why don’t you give it a go the next time you have Mackerel in you freezer and remember to give me feedback on how it all went. Let’s get together via email when you sign-up here to my popular mailing list. I use it to communicate latest recipes published on this blog. Also feel welcome to leave me your comment below. Thanks!