One of my favorite fish to prepare for dinner is mackerel, especially roasted. It’s a common dinner my Mom would make often, with memories from her Father who was a well-known fisherman in Galati, Romania. With access to the Danube River, Europe’s second largest river, he would catch many species of freshwater fish and bring them home for his family to enjoy.

In memory of my Grandfather, who passed last year, I dedicate this recipe and share for others to enjoy. 

This is a family recipe, I know you’ll enjoy – with delicious mix of spices and herbs roasted in the oven in the mackerel, it will just melt in your mouth. And if you’re someone like me who can be picky with fish bones, this fish does not have too many with only 20 vertebrae (compared to 50-60 vertebrae that herring has). When you serve, remove the spinal cord and pin bones, which will be easy to do once the fish is cooked. 

My favorite side with this main course is a potato salad that tastes absolutely amazing, including pickles, vegan mayo, green onion, and parsley. If you have the extra time, I highly recommend to serve this dish along with the mackerels. 

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂