Oven Roasted Mackerel with Lemon & Herbs
This recipe uses simple ingredients that complement the rich flavor of
the fish.
Ingredients:
- 2
whole mackerel, cleaned and gutted (head on is optional)
- 1
lemon, thinly sliced, plus extra wedges for serving
- 4 tbsp
olive oil
- A
handful of fresh herbs (dill, parsley, rosemary, or thyme work well)
- 2-3
cloves of garlic, minced (optional)
- Salt
and freshly ground black pepper to taste
Instructions:
- Prep
the oven and fish: Preheat your oven to 400°F (200°C).
Line a baking sheet with aluminum foil or parchment paper and lightly oil
it to prevent sticking. Rinse the mackerel under cold water and pat dry
with paper towels.
- Season
the fish: Make two or three shallow diagonal
cuts (slashes) on both sides of each fish; this helps the flavors
penetrate. Rub the inside cavity and the outside skin generously with salt
and pepper.
- Stuff
the cavity: Stuff the cavity of each fish with
the lemon slices and fresh herbs. You can also add minced garlic here.
- Add
oil and bake: Drizzle the outside of the fish
with the olive oil. Place the prepared mackerel on the lined baking sheet.
- Cook: Bake
for approximately 20-25 minutes. The fish is cooked when the
flesh near the bone is opaque and flakes easily with a fork, or when the
eyes have turned white.
- Serve: Carefully
transfer the fish to a serving platter using two spatulas. Squeeze fresh
lemon juice over the hot fish and serve immediately with additional lemon
wedges.
