Spanish Mackerel Sandwich Recipe with Sweetened Fillets & Arugula

Spanish Mackerel Sandwich Recipe with Sweetened Fillets & Arugula

With its slightly oily texture and rich flavor, Spanish mackerel is the ideal candidate for a hearty and flavorful sandwich—adding a sweet glaze during baking balances its robust taste. Paired with crisp arugula, fresh onions, and a creamy tartar on the side, this sandwich promises a fusion of textures and flavors that are both delightful and satisfying.


For the Mackerel Fillets:

  • 2 Spanish mackerel fillets
  • 1 tablespoon olive oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

For the Sandwich:

  • 4 slices of ciabatta bread (or bread of your choice)
  • 1 small red onion, thinly sliced
  • A handful of fresh arugula
  • Olive oil or butter (for toasting the bread)

For the Tartar Sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon chopped pickles or dill relish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste


  1. Preparation for the Mackerel: Preheat your oven to 375°F (190°C). In a bowl, mix together the honey (or maple syrup), soy sauce, garlic, olive oil, salt, and pepper. This will serve as your sweet glaze.
  2. Baking the Mackerel: Place the mackerel fillets on a baking tray lined with parchment paper. Brush each fillet generously with the sweet glaze, ensuring both sides are well-coated. Bake in the oven for 12-15 minutes, or until the fish is cooked through and has a nice golden hue.
  3. Preparing the Tartar Sauce: While the fish is baking, in a small bowl, mix together the mayonnaise, chopped pickles, lemon juice, Dijon mustard, salt, and pepper. Stir well until smooth. Taste and adjust seasonings as needed. Set aside.
  4. Assembling the Sandwich: Heat a skillet or pan over medium heat. Lightly brush one side of each bread slice with olive oil or butter and place them, oiled side down, in the pan. Toast until they're golden and crispy. Remove from heat.
  5. To assemble, place a generous amount of arugula on one slice of toasted bread. Lay a baked mackerel fillet on top, followed by a few slices of red onion. Top with the second slice of bread. Serve with a side of tartar sauce for dipping or spreading.

This Spanish Mackerel Sandwich combines the rich taste of the sea with sweet undertones, spicy arugula, and the crunch of fresh onion.

The side of tartar adds a creamy tang, making every bite an explosion of complementary flavors. Enjoy!

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