Baked Spanish Mackerel Recipe

Name: Baked Spanish Mackerel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 tablespoons melted butter; One 4-pound or two 2-pound Spanish mackerel, cleaned, gutted with head and tail intact; 4 strips lemon zest; 4 strips orange zest; 1 sprig rosemary; 1 tablespoon chopped fresh rosemary; 2 ripe tomatoes-peeled, seeded, and thinly sliced; 2 dozen green and black Italian or Greek olives; Freshly milled black pepper; 4 large scallions, thinly sliced; Two 2-ounce cans, anchovy fillets, drained and patted dry

Servings: persons

3 to 4 tablespoons melted butter
One 4-pound or two 2-pound Spanish mackerel, cleaned, gutted with head and tail intact
4 strips lemon zest
4 strips orange zest
1 sprig rosemary
1 tablespoon chopped fresh rosemary
2 ripe tomatoes-peeled, seeded, and thinly sliced
2 dozen green and black Italian or Greek olives
Freshly milled black pepper
4 large scallions, thinly sliced
Two 2-ounce cans, anchovy fillets, drained and patted dry

1
Preheat the oven to 375.
2
Place a piece of aluminum foil large enough to envelop the fish on a baking sheet.
3
Line the foil with a large sheet of parchment paper.
4
Brush the bottom of the parchment with melted butter and place the fish on top.
5
Stuff the cavity with the citrus zest and sprig of rosemary.
6
Scatter all of the remaining ingredients except the anchovies on and around the fish.
7
Arrange the anchovies on top of the fish in herringbone fashion.
8
Tightly wrap the fish in the parchment and foil and bake for 10 minutes for every inch of thickness.
9
Place on a platter and serve.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 to 4 tablespoons melted butter, One 4-pound or two 2-pound Spanish mackerel, cleaned, gutted with head and tail intact, 4 strips lemon zest, 4 strips orange zest, and more.

Yes, Baked Spanish Mackerel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Spanish Mackerel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions