Method

Preheat the air fryer: Preheat the air fryer to 160°C (320°F) and lightly spray the basket with cooking spray, or preheat the oven to 170°C (350°F) and lightly grease the baking pan.

Make the seasoning mix: Squash the garlic with salt until smooth. Add ground coriander, ground cumin, and optionally chili powder, continuing to crush. Mix in chopped parsley and dill, and squeeze some lemon juice into the mixture.

Prepare the fish: Clean the mackerel thoroughly inside and out, then pat dry.

Stuff the fish: Stuff the cavity of each fish with lemon slices and the prepared garlic-herb mixture.

Oil the fish: Brush both sides of the mackerel with a preferred oil, such as light olive oil.

Prepare the vegetables: Slice the carrots and potatoes, or use broccoli florets or cherry tomatoes for a low-carb option. Marinate with salt and pepper, then arrange them on the bottom of the baking pan.

Assemble: Place the stuffed mackerel on top of the vegetables, adding additional lemon slices on top of the fish.

Bake: Bake in the air fryer for 20–25 minutes at 160°C (320°F), or in the oven for 25–30 minutes at 170°C (350°F), until the fish flakes easily with a fork and reaches an internal temperature of 63°C (145°F).

Finish and serve: Optionally, squeeze fresh lemon juice over each fish and garnish with parsley before serving.

Serving with ideas: Cilantro Lime Cauliflower Rice, Keto-Friendly, Garlic Olive Oil Vegetable Pasta, Keto-Friendly, Lemon Pepper Zucchini, Keto-Friendly, Tahini Sauce, Keto-Friendly, Green Salad, Keto-Friendly, Tzatziki Sauce, Keto-Friendly, Pita Bread, Keto-Friendly or Cloud Bread, Keto-Friendly.

Refrigerate: Store in an airtight container in the fridge for up to 3 days.

Freeze: Wrap tightly in foil, then store in a freezer-safe bag for up to 2 months.