Roasted Mackerel with Garlic and Paprika

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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.

Ingredients for Roasted Mackerel with Garlic and Paprika

2 vitlöksklyftor, skalade
2 teaspoons paprika
1 teaspoon sea salt, plus more to taste
Olivolja
8 mackerel fillets, skin on
450g new potatoes
2-3 spring onions, trimmed and thinly sliced
Pinch of saffron
1 matsked vitvinsvinäger
1 tesked dijonsenap
60 ml extra jungfruolja
Havssalt och nymalen svartpeppar

How to make Roasted Mackerel with Garlic and Paprika

Förvärm ugnen till 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.

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