Norwegian Mackerel

Recipe from Hoss Zaré

picture of dill-marinated mackerel fillets, baked with potatoes

Yields:

Perhaps four to eight portions

Time Required:

Ingredients:

Preparation:

Pat dry the mackerel filles with paper towels, so the fish will absorb marinade

Prepare marinade in a medium bowl by combining olive oil, lemon juice, chopped dill, salt, and pepper, whisking to mix well.

Scrub the potatoes, then slice into ½"-thick rounds for even cooking. Marinate the mackerel fillets, by placing them in the bowl and coating them evenly, letting them rest for 10-15 min. (Withhold about half the marinade for use, later.)

Preheat oven or grill to 400°F (200°C). If oven-baking, use a baking sheet lined with parchment paper or a grill pan.

Place marinated mackerel fillets skin-side down on baking sheet or grill, cooking for 8-10 minutes until flesh turns opaque and flakes easily with a fork, releasing a savory aroma of garlic and dill. For potatoes (if present), add them to baking sheet alongside fish, roasting for 15-20 minutes, until golden and tender, flipping once to ensure a crispy exterior. Monitor internal temperature of mackerel, aiming for 145°F (63°C).

Transfer cooked fillets to a serving platter, arranging them atop the roasted potatoes (if included), and garnish with extra fresh dill sprigs and lemon wedges.

Drizzle any remaining marinade over fish, then serve immediately while warm.



Cook's Notes:

Mackerel is one of the classic Scandinavian ocean fishes, with natural oiliness and fat, and firmness while cooking, tasting rich, full-bodied, and with a hint of natural sweetness. The flavour profile is reminiscent of that of salmon or sardines, but with unique qualities. On a nutrition level, it is among the best sources of omega-3 fatty acids, and thus extremely good for health.

Growing up in the USA as a Norwegian ethnic, I've been perplxed by the prevailing American view that fish should be bland, tasteless, and devoid of oil — the view that fish with any fish flavour or oiliness is bad. The opposite is in fact the case, and this recipe is a case in point.

Note that I'm not talking about the horrid "fishy" smell and flavour of fish that's old, that's no longer fresh. Locally, I buy absolutely fresh, whole flash-frozen mackerel flown in from Norway, offered for $3.49/lb. (Oct. 2025 prices) at Super Kyo-Po Plaza in Santa Clara, CA. Thus, this entire dish costs about $15 to make.

This recipe's inclusion of fresh dill, giving it (with the aid of lemon juice) aromatic, earthy notes combined with the lemon's bright tanginess marks it as typically Scandinavian.


1 Cups, tablespoons, and teaspoons are as defined in US Customary Units, not to be confused with differing British imperial, "legal", "coffee", Commonwealth of Nations, Canadian, Latin American, Japanese, Russian, or Dutch defintions — further proof that everyone needs the metric system.

2 Dill (Anethum graveolens) is a wonderful aromatic herb that is perfect for even a novice gardener, and loves California's Mediterranean climate. Grow it in a pot (as a self-sowing annual), and you'll have it through spring and most of the summer.

Collected and re-published at http://linuxmafia.com/~rick/recipes/norwegian-mackerel.html by Rick Moen <rick@linuxmafia.com> on Oct. 5, 2025. Individual recipes are free from copyright. Share and enjoy!

Taken from: https://zareflytrap.com/norwegian-mackerel-recipe/, part of an exceptional collection of recipes associated with the historic The Fly Trap restaurant, in San Francisco. We owe thanks to the taste and perceptiveness of Chef Hoss Zaré. Bravo, sir!

(If I have any copyright title in my own very minor contributions to this page — not my intention — they were created in 2025 by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. The image file (photograph) was taken on Oct. 5, 2025, also by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. I have thereby waived all copyright, compilation copyright, and related or neighbouring rights to this work. This work is published from: United States of America.)