Skip to main content
Epicurious

Lemon Mackerel

Recipe information

  • Yield

    serves 4

Ingredients

2 pounds Spanish mackerel fillets, skin on
1/4 cup olive oil
1/2 cup lemon juice
2 tablespoons butter
1 teaspoon salt
1 teaspoon lemon-pepper seasoning
Lemon slices

Preparation

  1. Preheat oven to 350 degrees. Rinse fish fillets and lay on paper towels to dry. Rub a glass casserole dish with olive oil. Also rub fish fillets with olive oil. Lay fillets skin side down in dish. Pour lemon juice on fish (1/4 inch in dish) and spread fish with butter. Sprinkle with salt and lemon-pepper seasoning. Put about three slices of lemon on each fillet. Bake for 20 to 30 minutes, until fish flakes easily with fork. If you would like your fillet to brown more, put it under the broiler for 2 to 3 extra minutes.

Paula Deen's Kitchen Classics
TagsMackerelFishSeafoodLemonCitrusFruitMainDinnerNut FreeGluten FreeQuickEasyOven BakeCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.