At EVK, we prefer our baked mackerel quite crispy with a fresh squeeze of lemon! Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: Bake your fresh mackerel in a cast iron pan to your preferred crispiness. Watch for the tails beginning to curl- that's a good sign! Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: We prefer our baked mackerel quite crispy with a fresh squeeze of lemon! Find more delicious world pescetarian recipes at eastvankitchen.com
Print

BAKED MACKEREL

A baked fillet of mackerel is in major meal rotation here at EVK! They’re healthy, tasty and inexpensive! We serve them hot out of the oven with a squeeze of lemon, or as part of Japanese Night with Suimono soup, Sunomono salad, a bowl of brown rice and Agedashi Tofu.

  • Author:

Ingredients

  • mackerel fillets
  • lemon

Instructions

  1. Preheat your oven to 350˚.
  2. Arrange your mackerel fillets skin side up in a cast-iron pan or on a baking sheet protected by a sheet of parchment paper.
  3. Bake to desired crispiness. Look for the tails to begin to curl up- that’s a good sign they’re getting close!
  4. Serve mackerel with a wedge of lemon, or as part of EVK’s Japanese Night.

Leave A Comment