Mackerel is one of the most popular fish in the north of France. This flavoursome fish dish, maquereau à  la Flamande, is often served with a beetroot salad.






Skill level

Average: 2.6 (7 votes)


  • 100 g butter (at room temperature)
  • 2 tbsp chopped parsley
  • 1 tbsp finely cut dill
  • 1 shallot, finely chopped 
  • 1 tbsp finely cut chives
  • ½ lemon, juiced
  • salt and freshly ground black pepper
  • pinch of nutmeg
  • 2 fresh mackerels, cleaned, gutted
  • 2 lemon wedges

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a bowl mix 80 g of the butter with the parsley, dill, shallot, chives, lemon juice, a little salt and pepper and a pinch of nutmeg.

Fill the 2 mackerels with this herb butter. Place each mackerel on a piece of baking paper large enough to wrap the fish in. Brush the fish on both sides with the remaining butter (melted) and season with salt and pepper.

Wrap each fish in the baking paper and tie neatly with kitchen string.

Place the fish on a hot grill or the flat plate of a barbecue and cook for about 10 minutes until the fish is cooked.

Carefully unwrap the fish and transfer them onto plates. Spoon the melted herb butter over the top and serve garnished with a lemon wedge.