Whole Roasted Mackerel

Name: Whole Roasted Mackerel
Prep time: 10 min
Total time: 35 min
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

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

whole roasted mackerel — Photo: Johnny Miller

Prep Time:

10 mins

Total Time:

35 mins

Servings:

6

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

Directions

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.

Originally appeared: Martha Stewart Living, April 2017