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Baked Mackerel With Potatoes, Genoese Style.

Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people


  • 16 x10 inch cast iron enamelled baking dish or similar ovenproof dish
  • Oven


  • 6-7 Fillets Mackerel Mackerel fillets with the skin on
  • 600-700 grams Potatoes Peeled
  • 12 tbsp Olive Oil Less or more according to taste
  • 6-8 Cloves Garlic peeled and chopped or lightly pounded
  • 50 grams Fresh Parsley Chopped
  • 1-2 tbsp Sea Salt As per taste
  • 1-2 tbsp Black Pepper Freshly Ground
  • 2 Cups Water


  • Pre- heat oven to 230 C
  • Peel the potatoes, and slice thinly. Wash and pat dry.
  • Mix thoroughly, half of each of the following - olive oil, garlic and parsley with the potato slices. Add generous amounts of salt and pepper.
  • Spread the seasoned potatoes evenly on the base of the ovenproof dish, place in the oven and bake for 10 -12 mins, until half-cooked.
  • Remove from the oven when half done, and place the mackerel filets on the potatoes, skin side down.
  • Mix the rest of the olive oil, parsley, garlic in a small bowl and pour over the mackerel filets, basting well.
  • Season generously with sea salt and freshly ground black pepper.
  • Return to the oven for 12-15 mins, until the fish is done, basting with the juices in the dish, halfway through.
  • Serve hot, scraping the potatoes off the pan, and pouring the juices over the fish.


This recipe has been adapted from Marcella Hazan's Second Italian Cookbook. Mad About Mackerel was published in the Deccan Chronicle.