Roasted Mackerel with Garlic and Paprika
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
Erfüllt die Anforderungen des Patienten redaktionelle Richtlinien
- HerunterladenHerunterladen
- Teilen Sie
- Sprache
- Diskussion
This roasted mackerel with garlic and paprika is a vibrant, heart-healthy dish that celebrates the rich, oily texture of fresh fish. Mackerel is an excellent source of omega-3 fatty acids, and its robust flavour pairs beautifully with the warmth of smoked paprika and pungent garlic. The addition of a delicate saffron vinaigrette cuts through the richness, creating a balanced and sophisticated meal that feels both indulgent and nourishing.
Ideal for a quick weekday dinner or a light weekend lunch, this recipe is served alongside rustic crushed new potatoes and spring onions. The subtle golden hue of the saffron dressing adds an elegant touch to the plate, while the crispy fish skin provides a satisfying contrast to the soft potatoes. Simple to prepare and packed with essential nutrients, it is a fantastic way to include more oily fish in your weekly diet.
In diesem Artikel:
Lesen Sie unten weiter
Ingredients for Roasted Mackerel with Garlic and Paprika
2 garlic cloves, peeled
2 teaspoons paprika
1 teaspoon sea salt, plus more to taste
Olivenöl
8 mackerel fillets, skin on
450g new potatoes
2-3 spring onions, trimmed and thinly sliced
Pinch of saffron
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
60ml extra virgin olive oil
Sea salt and freshly ground black pepper
How to make Roasted Mackerel with Garlic and Paprika
Preheat the oven to 204°C.
Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the spring onions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Artikel Geschichte
Die Informationen auf dieser Seite wurden von qualifizierten Klinikern geprüft.
16 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

Fragen, teilen, verbinden.
Stöbern Sie in Diskussionen, stellen Sie Fragen, und tauschen Sie Erfahrungen zu Hunderten von Gesundheitsthemen aus.

Fühlen Sie sich unwohl?
Beurteilen Sie Ihre Symptome online und kostenlos
Melden Sie sich für den Patienten-Newsletter an
Ihre wöchentliche Dosis klarer, vertrauenswürdiger Gesundheitsratschläge – geschrieben, damit Sie sich informiert, sicher und unter Kontrolle fühlen.
Mit Ihrer Anmeldung akzeptieren Sie unsere Datenschutzerklärung. Sie können sich jederzeit abmelden. Wir verkaufen Ihre Daten niemals weiter.