Saffron‑Herb Stuffed Mackerel
A fresh mackerel dish filled with lime and herbs, featuring vibrant sea fish ingredients from the marine category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 mackerels (about 300 g each, ready to cook)
- Salt
- black pepper (freshly ground)
- 2 untreated limes
- 1 bundle Mediterranean herbs (oregano, thyme, sage, rosemary)
- oil (for greasing)
- 150 g Sour cream
- 2 tbsp fresh cheese (plain or with chili)
- 1 tsp spicy lime chutney
Instructions
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1.
Preheat the oven grill. Rinse the mackerels under running water and pat dry with kitchen paper. Season the inside with salt and pepper. With a sharp knife, make diagonal slashes on both sides of each fish from the skin to the mid‑back. Slice the limes, roughly chop the herbs, and stuff the fish with them.
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2.
Brush the fish lightly with oil, place side by side on a greased rack, and put in the oven on the middle rack—place a sheet below to catch drippings. Grill each side for about 10 minutes, basting with drippings midway. Mix sour cream, fresh cheese, and lime chutney. Season the mackerels again with pepper and serve with the dip.
