This is a very tasty recipe and is quick and easy to make; giving a little twist to your baked fish. You can also change up the quantities of the ingredients to suit your own taste!


  • 4 medium mackerel fillets (150g approx)
  • 1 large garlic clove, sliced very finely
  • 1 medium red chilli, thinly sliced (optional)
  • 1 tsp curry powder
  • 1⁄2 tsp allspice
  • 2tbsp light soya sauce
  • 2tbsp dry white wine
  • 2tbsp lemon juice
  • 2tbsp extra virgin olive oil
  • 1tbsp fresh coriander and/or fresh parsley
  • 1⁄2 lemon


Preheat the oven to 180 degrees.

Mix well all of the ingredients except the fresh herbs and half lemon in a bowl, then tip into a shallow oven tray or dish.

With a very sharp knife, cut two diagonal slashes into each fillet skin, and place them skin up in the oven tray. Ensure the fish fits snugly into your oven tray; if your tray is too wide, the liquid might dry out too quickly.

If you don’t have a small enough oven tray or dish, to avoid this happening, line your oven tray or dish with a sheet of foil and fold in the sides roughly to form a smaller tray, before adding the spices, liquid and fish fillets to it.

Cook in the oven for 8 minutes or until the fish is just cooked through. Always remember fish cooks really quickly and is best when it is just done (as soon as it comes easily off the bone or is easily flaked).

Sprinkle the coriander and/or parsley on top and serve with lemon wedges.

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