Oven Roasted Spanish Mackerel

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Simple oven-roasted Spanish Mackerel recipe, prepared Mediterranean-fashion with garlic, clean herbs, and olive oil. running in this Spanish Mackerel recipe reminded me of childhood visits to Port stated’s Souk El Samak (fish marketplace). The souk was basically a whole square of slim streets covered with small seafood stands and packing containers upon boxes of fresh fish.

https://www.themediterraneandish.com/oven-roasted-spanish-mackerel/

Exploring the day’s capture, my dad and i might visit with several fishermen earlier than we made our selection. Our preference regularly landed on stunning, big complete fish, which the fishermen happily, and hurriedly, wiped clean, gutted, and wrapped up in brown paper parcels.

INGREDIENTS

  • 3 large garlic cloves
  • 1 tsp salt, more for later
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh dill
  • 1 1/2 lb whole Spanish Mackerel, cleaned and gutted (but with head)
  • 1 lemon, thinly sliced
  • Early Harvest extra virgin olive oil
  • 2–3 tbsp fresh lemon juice

Optional Sides to Serve

  • 3-Ingredient Mediterranean salad recipe, or Fattoush salad recipe, Mediterranean Potato Salad or simple sliced garden veggies, salted and drizzled with olive oil
  • Tahini sauce
  • 1 Lebanese rice recipe
www.easyratatouille.blogspot.com


INSTRUCTIONS

  1. Preheat the oven to 350 degrees F and set a roasting sheet pan inside to warm.
  2. Using a mortar and pestle, crush garlic with salt until smooth. Add coriander and cumin and continue crushing. Mix in parsley and dill.
  3. Pat the fish dry, inside and out. Remove the dark vein that runs along the back of the cavity, if it’s still there. And if needed, run your knife along the cavity to open it up some more. Salt generously inside and on both sides outside, then place on a lightly oiled piece of foil that is large enough to enclose the fish.
  4. Stuff the fish cavity with lemon slices and the garlic and herb mixture you just prepared. Drizzle generously with olive oil.
  5. Fold the foil over the fish lengthwise, tightly closing the top seam to trap the steam. Place the foiled fish on top of the hot sheet pan and bake in the 350 degrees F heated-oven for 30-40 minutes, depending on the thickness of the fish.
  6. Remove from heat and add the lemon juice. Serve immediately with suggested sides and salads (see ingredient list).

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