Grilled Mackerel with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Mackerel is packed with omega 3 fatty acids, which are wonderful for your heart and brain health, and when you grill it, the flesh becomes beautifully tender and flaky. The roasted aubergine soaks up all the garlicky, lemony goodness, creating a simple yet elegant dish that feels special enough for guests but easy enough for a casual Tuesday night. It's honest, straightforward cooking at its finest.
Ella x
Ingredients
- 4mackerel fillets(about 150g each, scaled)
- 2aubergine(cut lengthwise into 1cm slices)
- 5 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(roughly chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 200°C. While heating, pat the mackerel fillets dry with paper towels and season both sides with salt and pepper.
Tip: Dry fish grills more evenly and develops better char marks.
- 2
Brush both sides of the aubergine slices generously with 3 tablespoons of olive oil, then season with salt and pepper. Place them on the grill perpendicular to the grates.
Tip: Laying slices diagonally prevents them from falling through the grates.
- 3
Grill the aubergine for 4-5 minutes per side until golden brown with charred edges and tender throughout. Transfer to a serving platter and set aside.
- 4
While aubergine cooks, whisk together the remaining 2 tablespoons of olive oil with lemon juice, minced garlic, thyme, and chili flakes in a small bowl. Season with a pinch of salt and set aside.
Tip: Make this dressing while the aubergine cooks to save time.
- 5
Lightly brush the skin side of each mackerel fillet with a touch of oil. Place skin-side down on the grill and cook for 5-6 minutes without moving them.
Tip: Resist the urge to flip early—the skin will release naturally when ready.
- 6
Carefully flip the mackerel and cook for another 2-3 minutes on the flesh side until just cooked through and opaque.
Tip: Mackerel is oily and forgiving; it stays moist even if slightly overdone.
- 7
Arrange the grilled aubergine on serving plates and top each with a mackerel fillet. Drizzle the lemon-herb oil over both the fish and aubergine.
- 8
Garnish generously with fresh parsley and serve immediately with lemon wedges on the side.
Tip: Fresh herbs add brightness and contrast the rich, smoky flavors.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.