Mackerel. Slightly mineraly. Beautifully striped. A paradox to those who only know what to do with the pinky, meaty salmon, or the large-flaked cod. But mackerel is such a beautiful, special fish, it’s hard to resist.
The husband bought these beautiful fillets at Hooked. It wasn’t the most pleasant day, so grilling was out of the question. It was cool enough for the oven, though, so a plot was hatched. Pair the oily,mineraly flavour with some Mediterranean influences – olive oil, tomatoes, olives, capers, and oregano.
Everything went in the oven at about 400, for 20 or 30 minutes, just until done. We couldn’t have asked for a better end to the day.