Whole Roast Mackerel with Red Pepper and Preserved Lemon Stuffing
By America's Test KitchenPublished on October 20, 2021
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil 1 red bell peppers, stemmed, seeded, and chopped fine1 red onion, chopped fine½ preserved lemon, pulp and white pith removed, rind rinsed and minced (2 tablespoons)⅓ cup pitted brine-cured green olives, chopped1 tablespoon minced fresh parsley Salt and pepper 4 (8- to 10-ounce) whole mackerel, scaled, gutted, and fins snipped off with scissorsLemon wedges
Before You Begin
If you can't find preserved lemons, you can substitute 2 tablespoons of finely grated lemon zest. You can substitute whole trout for the mackerel. The mackerel heads can be removed before serving, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add bell pepper and onion and cook until vegetables are softened and well browned, 8 to 10 minutes. Stir in preserved lemon and cook until fragrant, about 30 seconds. Off heat, stir in olives and parsley and season with salt and pepper to taste.
- Grease rimmed baking sheet with remaining 1 tablespoon oil. Rinse each mackerel under cold running water and pat dry with paper towels inside and out. Open cavity of each mackerel, season flesh with salt and pepper, and spoon one-quarter of filling into opening. Place mackerel on prepared sheet, spaced at least 2 inches apart. Roast until thickest part of mackerel registers 130 to 135 degrees, 10 to 12 minutes. Carefully transfer mackerel to serving dish and let rest for 5 minutes. Serve with lemon wedges.
Yield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil
1 red bell peppers, stemmed, seeded, and chopped fine
1 red onion, chopped fine
½ preserved lemon, pulp and white pith removed, rind rinsed and minced (2 tablespoons)
⅓ cup pitted brine-cured green olives, chopped
1 tablespoon minced fresh parsley
Salt and pepper
4 (8- to 10-ounce) whole mackerel, scaled, gutted, and fins snipped off with scissors
Lemon wedges
Ingredients
3 tablespoons extra-virgin olive oil
1 red bell peppers, stemmed, seeded, and chopped fine
1 red onion, chopped fine
½ preserved lemon, pulp and white pith removed, rind rinsed and minced (2 tablespoons)
⅓ cup pitted brine-cured green olives, chopped
1 tablespoon minced fresh parsley
Salt and pepper
4 (8- to 10-ounce) whole mackerel, scaled, gutted, and fins snipped off with scissors
Lemon wedges
Ingredients
3 tablespoons extra-virgin olive oil
1 red bell peppers, stemmed, seeded, and chopped fine
1 red onion, chopped fine
½ preserved lemon, pulp and white pith removed, rind rinsed and minced (2 tablespoons)
⅓ cup pitted brine-cured green olives, chopped
1 tablespoon minced fresh parsley
Salt and pepper
4 (8- to 10-ounce) whole mackerel, scaled, gutted, and fins snipped off with scissors
Lemon wedges
Why This Recipe Works
Inspired by the aromatic ingredients in Moroccan cuisine, we tucked a combination of sweet red bell pepper, fragrant preserved lemon, and briny green olives into each fish. With our stuffed fish lined up on a rimmed baking sheet for optimum air circulation, we roasted them in a hot oven. After 10 minutes or so, we had four perfectly cooked, superflavorful fish.
Before You Begin
If you can't find preserved lemons, you can substitute 2 tablespoons of finely grated lemon zest. You can substitute whole trout for the mackerel. The mackerel heads can be removed before serving, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add bell pepper and onion and cook until vegetables are softened and well browned, 8 to 10 minutes. Stir in preserved lemon and cook until fragrant, about 30 seconds. Off heat, stir in olives and parsley and season with salt and pepper to taste.
- Grease rimmed baking sheet with remaining 1 tablespoon oil. Rinse each mackerel under cold running water and pat dry with paper towels inside and out. Open cavity of each mackerel, season flesh with salt and pepper, and spoon one-quarter of filling into opening. Place mackerel on prepared sheet, spaced at least 2 inches apart. Roast until thickest part of mackerel registers 130 to 135 degrees, 10 to 12 minutes. Carefully transfer mackerel to serving dish and let rest for 5 minutes. Serve with lemon wedges.
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