Easy Oven-Baked Mackerel on a Bed of Rice

Oven-baked mackerel on seasoned rice turns an affordable fish into a complete, bright-tasting dinner.

Cooking the rice first and adding the fillets near the end keeps the grains fluffy while protecting the fish from overcooking.

Ingredients for 4 servings

• 250 g long-grain rice
• 500 ml hot low-sodium vegetable stock
• 4 mackerel fillets, about 120 g each, pin bones removed
• 200 g cherry tomatoes, halved
• 30 ml olive oil
• 2 garlic cloves, finely grated
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 lemon
• 2 tablespoons chopped parsley

Start the rice

Heat the oven to 200°C. Rinse the rice until the water runs mostly clear. Place it in a 25 × 20 cm baking dish with the hot stock, half the oil, garlic, cumin, and 1/2 teaspoon salt. Cover tightly and bake for 25 minutes.

Add the mackerel

Mix the remaining oil with paprika, pepper, and 1/4 teaspoon salt. Spoon this over the fillets. Carefully uncover the dish, fluff the rice, and add the tomatoes. Lay the mackerel skin-side up over the rice.

Bake until just cooked

Return the uncovered dish to the oven for 12 to 16 minutes. The thickest part of the fish should be opaque, flake easily, and reach 63°C. Rest for 3 minutes.

Finish and serve

Grate a little lemon zest over the dish, then add 15 ml lemon juice and the parsley. Serve immediately with the remaining lemon cut into wedges.

Frequently asked question

Can frozen mackerel fillets be used?

Yes. Thaw them fully in the refrigerator and pat them dry before seasoning. Do not bake them from frozen because the rice may become watery.

Conclusion

Staggering the cooking times gives you tender mackerel, separate grains, and a complete meal from one baking dish.