Mackerel baked in creamy garlic sauce
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The key is proper preparation: drizzle the mackerel with lemon juice and let it rest for 15 minutes — this removes fishy odors and tenderizes the meat. Fresh dill inside and garlic butter on top create a wonderful aroma. Bake in foil for 30 minutes at 200°C, then open and brown for a few more minutes — you'll get a golden, delicious crust.
Marinate the Fish
Rinse and pat dry the mackerel. Drizzle with lemon juice, season with salt, and let sit for 15 minutes at room temperature.
Prepare the Filling
Wash and dry the dill. Peel and mince the garlic. Place a bunch of dill and the remaining lemon pieces inside each fish.
Make the Butter Sauce
Melt the butter, add the minced garlic, and stir to combine.
Wrap in Foil
Place the mackerel on a sheet of foil, drizzle with the garlic butter. Fold the foil tightly to seal the juices inside.
Bake
Preheat oven to 200°C (400°F). Bake the fish in foil for 30 minutes. Then open the foil and let it brown for another 3-5 minutes.
Serve
Transfer the cooked fish to a plate, spoon the juices over. Serve hot with vegetables or a light side. Enjoy!
CHEF'S TIP
Marinate in Lemon Juice
Drizzle the mackerel with lemon juice and let it sit for 15 minutes — it removes any fishy smell and adds a subtle tang that balances the richness of the fish.
Use Fresh Dill
Fresh dill tucked inside the fish infuses the flesh with its aroma during baking. Parsley or tarragon also work well.
Garlic Butter is Key
Mix softened butter with minced garlic and pour over the fish before baking. The butter penetrates the meat, making it incredibly moist.
Let the Fish Rest
After baking, let the fish rest in the foil for 5-10 minutes — it will finish cooking and the meat will separate easily from the bones.
SUBSTITUTIONS
Add your taste
- With Other Oily Fish Mackerel can be replaced with herring, halibut, or salmon — baking time may vary depending on thickness.
- With Sour Cream Sauce Instead of butter, use sour cream mixed with garlic and herbs — a lighter sauce with less fat.
- Add Mustard Stir 1 tsp of mustard into the butter sauce — it adds a tangy kick that complements the fish.
- Without Foil (on a Baking Sheet) You can bake the fish without foil, but it may be less moist — increase the amount of butter or sauce.
HOW TO STORE
How to Store Mackerel in Creamy Garlic Sauce
Cool the fish, transfer to an airtight container, and refrigerate for up to 2 days. Reheat in the oven at 160°C (320°F) for 5-7 minutes or in the microwave. Freezing is not recommended — the texture becomes less delicate after thawing.
GOOD TO KNOW