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Baked mackerel on a pink plate with salad and flatbread

Baked Mackerel with Salad & Flatbreads

This baked mackerel stuffed with garlic and lemon and served with a crunchy salad and flatbreads is the perfect recipe to impress this festive season. 
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 643kcal


  • 2 Whole Mackerel gutted
  • 4 cloves Garlic peeled
  • 1 teaspoon Coarse Salt
  • 1 Lemon sliced into rounds
  • 5 g Parsley finely chopped
  • 50 ml Olive Oil
  • 1 Red Chilli finely chopped

For the Salad

  • ½ Red Onion finely chopped
  • 75 g Cherry Tomatoes quartered
  • ¼ Cucumber chopped
  • ½ Red Pepper finely chopped
  • 1 handful Parsley chopped
  • Small bunch Mint Leaves chopped
  • ½ Lemon juice
  • 1 tablespoon Pomegranate Molasses
  • ½ tablespoon Olive Oil
  • 20 g Walnuts chopped
  • Salt and Pepper


  • Heat the oven for 200°C/400°F. Place the mackerel on a baking sheet. Stuff the cavity of each mackerel with the lemon slices, garlic and a sprinkling of salt. Mix together the olive oil, parsley and chilli and drizzle over the fish. Place in the oven for 20 minutes.
  • Mix together all the ingredients for the salad in a large bowl apart from the walnuts, season to taste. Leave to sit while you wait for the mackerel to cook. Serve with a whole baked mackerel and flatbread topped with the walnuts.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 643kcal | Carbohydrates: 26g | Protein: 4g | Fat: 35g | Saturated Fat: 4g | Sodium: 1180mg | Potassium: 488mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1735IU | Vitamin C: 132.9mg | Calcium: 53mg | Iron: 1.9mg