CookEat Recipe

Spanish Mackerel with Paprika

Name: Spanish Mackerel with Paprika
Ingredients: 1 Spanish mackerel — Fresh Spanish mackerel, three pounds whole before head/bone removal; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Paprika — Paprika; 1906 source measure retained without conversion; 1 Teaspoon Anchovy essence — Anchovy essence; 1906 source measure retained without conversion; 1 Tablespoon Butter — Butter spread over fish; 1906 source measure retained without conversion; 0.5 Lemon — Lemon, juice; Butter — Butter for lightly buttered tin; Parsley — Parsley greens

Boned split mackerel oven-baked with paprika, anchovy essence and lemon.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Trim/head and split the THREE-POUND fish lengthwise, remove backbone; place cut side up on lightly buttered tin. Season with salt, paprika and anchovy essence, spread tablespoon butter and squeeze half-lemon juice.
Step 2
Bake historical thirty-five-minute guide until fish thickest centre reaches 70°C. Pour any recovered gravy over hot fish and finish with measured parsley greens.

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