Baked Stuffed Mackerel

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Preparation info

  • 4 or 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 mackerel (3 pounds)
  • ¼ cup butter
  • ½ chopped onion
  • ¼ cup chopped celery
  • 2 cups crumbs of day-old bread, lightly toasted
  • 3 tablespoons finely chopped parsley
  • ½ teaspoon crumbled dried thyme
  • ¼ cup toasted sesame seeds
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 slices of bacon, cut into halves
  • Lemon slices and parsley sprigs for garnish


  1. Have fish cleaned but leave tail and head intact. Wash the fish well and pat it dry with paper towels.

  2. Preheat oven to moderate (350°F.).

  3. Heat the butter and in it cook the onion until it is wilted. Combine with the celery, bread crumbs, parsley, thyme, sesame seeds, half of the salt and half of the pepper.

  4. Sprinkle the inside of the fish with the remaining salt and pepper. Spoon the filling into the cavity of the fish and skewer the opening. Place the fish in a baking dish and cover with the bacon slices.

  5. Bake for forty-five minutes to one hour, or until fish flakes easily when tested with a fork. Garnish the fish with lemon slices and parsley, and serve.

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