Return to Content

Grandma's Mackerel

by in Dec 2006
Grandma’s Mackerel
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 20

Yield: 6 servings

This dish was my mother's favorite part of Grandma's Christmas Eve dinner. I use Spanish mackerel, but Boston (Atlantic) will work fine; add a few minutes to the baking time for the thicker filets.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1-1/2 pounds mackerel filets, pin bones removed
  • 2 cloves garlic, minced to a paste or put through a press
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 1/3 cup dry bread crumbs
  • 1/4 cup grated Pecorino cheese
  • 1/4 cup (packed) minced parsley
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar


Heat oven to 450°. Place fish in a single layer in an oiled casserole dish. Rub garlic into fish and season with salt and pepper.
In a bowl, combine bread crumbs, cheese, and parsley; sprinkle over fish. In a small bowl, whisk together oil and vinegar; spoon over fish.
Bake 15 minutes; some of the crumbs will be browned and the pan will be crackling. Remove pan from oven and let rest 10 minutes before serving.
Updated Wednesday, December 6th, 2006

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111