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Home Recipes
Lunch

Whole Roasted Mackerel

Serve with cooked whole grains, such as couscous, bulgur, or barley.

Ingredients :

    1 whole Spanish mackerel (about 2 pounds), cleaned, head and tail left intact
    Extra-virgin olive oil, for drizzling
    Kosher salt and freshly ground pepper
    1 lemon, thinly sliced
    6 sprigs thyme
    6 sprigs flat-leaf parsley
    12 fresh chives

Direction :

    Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
    To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.

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Contact Info

681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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