Serving
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Savory Mackerel
Mediterranean
Serves
Effort:
Sched:
DoAhead:  		 2 main  
*
3/4 hr  
Most		 Mackerel goes well with robust flavors and this dish delivers. Not only flavorful, it's easy to make, creates little mess and you can do the fish up complete in their foil wrap in advance. Refrigerate until time to cook, then just slip into the oven. The photo shows Blue Mackerel but any small mackerel will be fine - one fish per person.





2
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6
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Mackerel, small
Olive Oil, ExtV
Bay Leaf, fresh (1)
Salt
Red Chili flake (2)
Lemons
    Prep
  1. Preheat oven to 350°F/177°C.
  2. Clean MACKEREL and make three slanted diagonal cuts on each side as pictured. Brush fish with Olive Oil on both sides.
  3. Cut bay leaves in half lengthwise and insert them into the cuts on both sides of the fish. Sprinkle Salt liberally on both sides of the fish and sprinkle less liberally with Chili Flakes.
  4. Slice Lemons very thin.
  5. Brush a sheet of aluminum foil with olive oil to protect the lemon slices from aluminum. Better yet, put a strip of parchment paper between the aluminum and the lemons. Arrange them as a bed for the fish. Set the fish on top and wrap the foil tightly around.
    6. Run
  6. Place the wrapped fish in the oven and bake at 350°F/177°C for about 20 minutes, a bit longer for larger fish.
  7. Open the foil and slide the fish off onto plates.
NOTES:
  1. Bay Leaves:   OK, I have two overly productive trees in my side yard, but you may find these hard to find in your area - so you may have to use dried bay leaves and cut them along the spine with shears.
  2. Chili CFlake:   I use Korean flake which is very available here in Los Angeles. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch a/r=as required
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