Easy Whole Mackerel Recipe from Spain

Most people think that seafood-related Spanish recipes are usually used for tapas or smaller dishes, but some of them are amazing stand-alone dishes.

Among the Spanish mackerel recipes, the whole mackerel recipe is one of the best alternatives for a main dish that shines on its own.

Keep reading this article and learn everything you need to know to prepare and nail this recipe: from storing and serving, to ingredient substitutions, the most important information is right here.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Peppered mackerel recipe

• Salted mackerel recipe

• Roasted mackerel recipe

Background of the Dish

The recipes for Spanish mackerel are the oldest ones when it comes to mackerel recipes (even older than the king mackerel steaks one).

The main reason is that the whole mackerel is cheap and easy to catch, so it is abundant in the Southern Spain region.

From regular to a smoked mackerel recipe., new versions were created over time, but the whole mackerel recipe remains intact as a staple one in the region.

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Things You’ll Need for Whole Mackerel Recipe

To make this whole mackerel recipe you need lemon, olive oil, garlic cloves, and whole mackerel as the main ingredients.

For cooking Spanish mackerel you will need parchment paper or foil (so it doesn’t stick to the bottom of the tray).

Ingredients

• 2 whole mackerel, gutted and cleaned
• 1/4 cup (60ml) olive oil
• 2 garlic cloves
• 2 tablespoons sea salt
• 1 tablespoon brown sugar
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon paprika
• 1 lemon
• 2 tablespoons chopped fresh parsley
• Parchment paper (or foil)

How to Make Whole Mackerel Recipe – Step by Step Guide

1. To start with this whole mackerel recipe you have to rinse the gutted fish inside and out under cold running water. Pat them dry with paper towels. With a sharp knife, make shallow diagonal cuts on both sides of each mackerel.

2. Now peel and mince the garlic cloves. In a small bowl, combine the sea salt, brown sugar, black peppercorns, minced garlic, paprika, and olive oil. Mix well to create a rub.

3. After that, rub the mixture all over the mackerels, inside and out, ensuring it’s evenly coated. Let the Spanish mackerel fish sit at room temperature for about 20-30 minutes to allow the flavors to infuse.

4. Meanwhile, prepare a deep baking tray with parchment paper (or foil). Cut the lemon into slices and lay just a few of them on the bottom of the tray. Preheat the oven at 450°F (or 230°C)

5. Then, place the whole mackerel and put the remaining lemon slices inside of it (in the cuts that you made before). Take the whole mackerel tray to the oven and cook for 20 minutes or until the fish flakes easily with a fork and the skin is crispy.

6. For the final step, remove it from the oven and serve it warm. As an optional step on this whole mackerel recipe, you can garnish the dish with some extra fresh chopped herbs.

Substitution of Ingredients

This whole mackerel recipe is pretty straightforward and doesn’t call for many ingredients, but there are some changes that you can make.

For example, you can play with the ingredients for the rub of this whole mackerel recipe: you can add hot sauce, honey, liquid smoke, fresh rosemary, dill, chili flakes, etc.

If you don’t want to clean the whole mackerel, or you can’t find it fresh anywhere near you, then you can turn it into a mackerel steaks recipe or a mackerel filet recipe (adjusting the cooking times).

For a softer result, you can follow this exact recipe and cook it like the baked mackerel in foil (putting the whole mackerel in a foil packet).

As well as other whole mackerel recipes, you can make a vegetable roast to go with it (using potatoes, carrots, onions, and more).

Tips on Serving Whole Mackerel Recipe

With this whole Spanish mackerel recipe, you have the perfect main dish ready to be served for lunch or dinner.

When serving a whole mackerel recipe, ensure to score the fish before cooking to allow flavors to penetrate, and garnish with fresh herbs and a squeeze of lemon for a delightful burst of taste and aroma.

Additionally, you can present it on a bed of colorful vegetables to enhance both the visual appeal and the overall dining experience.

Since this whole mackerel recipe is enough for 4 servings, you should cut the fish in half and then serve it on each plate (with a slice of lemon for garnishing).

If you want to give some moisture to this fish mackerel recipe, you can prepare a Spanish garlic sauce and drizzle it on top of your warm fish.

Besides that, you can turn this Spanish mackerel recipe into a sandwich: just slice your favorite bread, spread mayonnaise or cream cheese on each slice, and use your fish as the filling.

Some side dishes that go well with this mackerel fish recipe are the mixed green salad, tortilla de patatas, or mashed potatoes.

Give a go to other tasty mackerel recipes like the Spanish mackerel fillet, grilled mackerel recipe or the refreshing Spanish mackerel ceviche.

How to Store Whole Mackerel Recipe

This whole mackerel recipe is perfect for any meal-prep lover as you get to store it in the fridge or freezer.

In both cases, once you finish making the best mackerel recipe you have to let the fish come to room temperature, and then place it in a covered container (with a lid or plastic wrap).

After that, you can store the whole mackerel in the fridge for up to 3 days or in the freezer for up to 45 days (label it with the date to keep track of the days).

If you are a meal prep fan, you can check other of our mackerel filet recipes that you can store in the freezer, such as the pan-fried mackerel recipe and the Spanish baked mackerel recipe.

Recipe Card: Whole Mackerel Recipe

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