From Sea to Freezer to Plate: Whole Mackerel Magic

Freezer Food Challenge Series

There’s something incredibly satisfying about opening the freezer and pulling out food you’ve caught yourself. These mackerel were landed in our local waters by me and Craig, and having them stored away feels like a little win every time I use them.

This is exactly what the Freezer Food Challenge is all about—making the most of what you have, reducing waste, and creating nourishing, simple meals.

I’m a massive fish fan, and mackerel sits high on my list. It’s one of those comforting, reliable ingredients that delivers every time. Rich, flavourful, and incredibly versatile, it’s also packed with omega-3 fatty acids—those essential fats that support heart health, brain function, and overall wellbeing. Oily fish like this are absolute nutritional powerhouses, and when they taste this good, it’s a no-brainer.

I made sure to take a couple of whole mackerel out of the freezer and let them defrost gently in the fridge overnight. Over the last few days, I’ve been cooking for myself (as no one else in the house is keen unless it’s flaked into pasta for the boys), so I kept things simple, fresh, and satisfying.

Here are a couple of the dishes I’ve been enjoying:

Lemon Garlic Roast Whole Mackerel

Bright, simple, and classic

Ingredients

2 whole mackerel (defrosted, gutted)

2 cloves garlic (sliced)

1 lemon (sliced)

Olive oil

Salt & black pepper

Method

Preheat the oven to 200°C.

Score the fish with 3–4 cuts on each side—this helps the flavours soak in and ensures even cooking.

Rub the fish all over with olive oil, salt, and black pepper.

Stuff the cavity with sliced garlic and lemon.

Lay a few extra lemon slices over the top.

Roast for 20–25 minutes until the skin is crisp and the flesh is tender and flaky.

Serve with: 

plain wholegrain rice or lemon rice to keep things light and let the fish shine.

Optional twist:

If you fancy giving this dish a bit more of a kick, adding chilli works beautifully with the lemon and garlic. A finely sliced fresh chilli or a pinch of dried chilli flakes tucked into the cavity or scattered over the top before roasting brings a gentle heat that cuts through the richness of the fish without overpowering it. It’s a simple upgrade that really elevates the whole dish.

Mackerel with Lentils (Hearty One-Pan)

Great comfort meal

This one leans more into comfort food territory—warming, filling, and perfect when you want something a bit more substantial while still keeping things clean.

Ingredients

Whole mackerel (or fillets)

1 cup lentils (green or brown)

Garlic

Chilli

Lemon zest

Olive oil

Method

Cook the lentils with garlic and a pinch of salt for around 20 minutes until tender.

Pan-fry or roast the mackerel separately until cooked through with crispy skin.

Toss the lentils with olive oil, chilli, and fresh lemon zest.

Serve the mackerel on top of the lentils for a simple, hearty plate.

Both of these dishes show just how versatile mackerel can be. From something light and zesty to a more comforting, earthy meal, it adapts beautifully while still delivering that rich, distinctive flavour.

Using frozen fish like this proves you don’t need anything fancy to eat well. With a bit of planning (and a well-stocked freezer), you can create meals that are both nourishing and full of flavour—straight from your own efforts out on the water.

More mackerel creations to come from this batch as still have a fair few whole and fillets in the freezer — because when something’s this good, you make the most of every single fish.