Baked Spanish Mackerel – Plain & Simple
I always gravitated towards filets, in fear of accidentally swallowing a fish bone which could lead to puncturing my organs (dramatic, I know). Who knew I would be such a fanatic of whole fish?
During our last visit to France this summer we were held captive in their home in Bayonne. We were suffocated with duck magret, foie gras, tagine, paella and tarte tatin. Did we try to escape? Not at all.
Amongst the lavish spread of home-cooked gourmet meals one of my favorite dishes were his mom’s sardines a la plancha. It was the most simple dish but left me with a lasting impression and a new-found infatuation.
|4||small Spanish mackerels (cleaned by your fish monger)|
|6||cloves garlic, minced|
|1||lemon, cut in wedges|
|few sprigs of thyme|
|coarse sea salt & pepper|
- Preheat oven to 375 degrees. Insert garlic and thyme into the cavity of each fish. Place side by side in an oven-safe dish and drizzle with olive oil and fresh ground pepper.
- Bake for approximately 35-40 minutes (Cooking times may vary. After all, I am cooking in a toaster oven!). When fish is done, sprinkle with a little sea salt and garnish with a few lemon wedges.