Recipe: Roasted Mackerel

I am not sure why I’ve never cooked mackerel at home, or maybe yes: the aromas is so very “strong” and pretty persistent once cooked 😉

Actually it’s not widely served at all, too bad ’cause it’s such a gratifying fish, tasty, affordable, plentiful, sustainable, healthy… a staple of the Mediterranean Diet.

Served with baked potatoes makes for an absolute duet, and it became our family’s fish of preference, (our beloved Romeo always agreed with a loud “meow”).
Trust me roasting mackerel is worth a try!

Here’s the recipe:

Roasted Mackerel with orange and potatoes Recipe and styling: Orsola Ciriello Kogan Photo: Lucia Zeccara

Roasted mackerels with orange and potatoes

  • Servings: 2
  • Time: 1 h 30 m
  • Difficulty: Medium

Ingredients for 2

  • 750 g whole mackerel (around 1.5 lb), ask your fishmonger to gut the fish;
  • 400 g of potatoes (should be around 3/4 lb);
  • 1/2 orange – best with edible peel;
  • 2 cloves of garlic;
  • fresh parsley – stem for cooking and leaves for serving;
  • 2 leaves of bay leaf;
  • 1 small red chili pepper – it’s optional, but so much tastier with it;
  • salt & black pepper;
  • vegetable oil – for baking I use organic high oleic expeller pressed sunflower oil.

You’ll need a cutting board, a roasting tin, baking sheet, and paper towel


1. Preheat the oven 200°C (about 400°F).

2. Peel the potatoes and parboil them in salted water for about 10 minutes; meanwhile, place a sheet of baking paper in the roasting tin.

4. Drain the spuds and cut along to get some nice wedges “careful they’re surely hot!”. Than generously season them with salt & black pepper; coat with oil (3 tablespoons should be enough) and place the wedges in the tin.

5. Stuff the inside of the mackerel with the orange slices and the aromatics, lay the fish above potatoes, reduce the oven temperature to 190°C (around 375°F) and bake. Should cook in around 30 ~ 40 minutes, just keep an eye on it.

6. Once cooked, portion the fish into two fillets, eventually season to taste and enjoy with the potatoes.


  • Since potatoes are baked, they’re as healthy as fries can be 😉
  • About peeling the potatoes. Actually it depends on which type you’re using, and the thickness of the peel.

Wine pairing:

Pair it with Terre Siciliane Bianco IGT “SP68” – Arianna Occhipinti Winery
A medium-pale yellow white wine from Sicily, that clearly expresses the Mediterranean scents of thyme and rosemary, with hints of citrus and orange blossoms. Fresh and acidic, it has a neat finish, somewhat almondy.