Roast mackerel for dinner


Roast mackerel with dukkah

So I posted a while back about the cost effectiveness of buying a whole fresh fish and that I was going to cook it 3 ways. I’ve already posted about the easy¬†fish pie and crumbed fish bites; this is a somewhat belated post about roasting it.


  • Fresh fish (gutted & scaled).
    • I used mackerel.
  • Oil (I use rice bran).
  • Lemon slices.
  • Optional: Dukkah

Allergies: soy free, gluten free, egg free, dairy free, peanut free, tree nut free* (depends on if you use the dukkah).


  1. Put fresh lemon slices inside the prepared fish.
    • You can roast/bake the entire fish if you want. We only needed a section of the fish and used the tail-end.
  2. Brush with a little oil so that it doesn’t stick and wrap in tin foil.
  3. Bake in a pre-heated oven at 200’C. Cooking times will vary depending on the weight and thickness of the fish (so potentially 20-45 mins).


    Baked mackerel

  4. If you’d prefer to crisp up the skin, prepare a hot oiled pan and fry it for a minute or two on each side. You may also add seasonings; I added dukkah to mine.


    Crisped up in the pan

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