Baked Mackerel

Baked mackerel, or sgombro al forno as they call it on the Italian coast, is about keeping it simple. Really, really simple. And tender without much fuss. This baked mackerel recipe is a hit on family tables near the sea. Why? Because it’s not just easy—it’s packed with good stuff like omega-3s and protein. You get a healthy meal that tastes fresh and light.

In places like Liguria or Puglia, oven-baked mackerel is popular. The fish stays moist inside and gets a nice golden outside. Sometimes there’s a whole fish with lemon, fresh herbs, or a citrus sauce that wakes up the flavor. Zesty bite? Yes, please. It’s the kind of dish you can whip up even when you don’t want to deal with too many steps. But still feels a bit special. It’s the sort of simple seafood dish that reminds you of being by the sea.

And listen, adding cime di rapa, a classic Italian leafy green, gives your easy baked mackerel a touch of bitterness. Which is great with the fish’s natural oiliness. Folks like to add orange or lemon slices under the fillets for a fragrant taste. Plus, it looks nice and crispy coming out of the oven.

With healthy baked mackerel dishes like this, there’s room to mix it up. Try it with tomatoes, olives, or even capers if you want something briny. Some families go for baked mackerel fillet for a quicker version. Really good for weeknight dinners. It’s a good pick for anyone who wants something filling without breaking the bank.

Around the coastal towns, they serve this with crusty bread to soak up the juices. Or alongside simply cooked greens. However you spin it, baked mackerel recipes from Italy hit that sweet spot between simple, tasty, and a bit special. It’s no wonder it's such a staple in those seaside kitchens. Seriously good.

You might also like:

• Mackerel en Papillote
• Mackerel in a pan
• Mackerel with Orange
• Mackerel with turnip greens and hazelnuts