Our regular fish supplier, Water2Table, recently surprised us with two gorgeous Pacific Mackerel. Fisherman Ivan Hotz told them it’s the first time Bay Area fishermen have seen this many Pacific Mackerel in the Bay in over 20 years. We hypothesized that this could have something to do with the El Nino building up in the Pacific. Apparently, El Nino and the warmer waters are effecting the Pacific, bringing in more fish, making for amazing whale watching opportunities, and more sharks. Check out these gorgeous fish!
We prepared them simply with some olive oil, lemon, and salt. Mackerel is an oily fish, and we wanted a preparation akin to the crispy sardines we’ve always loved.
We paired this with a white burgundy and calasparra saffron rice. A super-simple and delicious dinner! Do you have a favorite way to prepare mackerel or whole fish? Let us know in the comments below.
- 2 mackerel
- 1 lemon, thinly sliced in rounds
- olive oil
- Heat a roasting pan with rack in the oven at around 400 degrees.
- Clean the fish, pad dry, and covered it in olive oil, salt, and pepper. Make sure to also salt and pepper the cavity.
- Stuff the slices of lemon into the cavity.
- Place the fish on the hot rack.
- Cook for about 20 minutes on each side, or until they are crispy.
Get recipe: Calasparra Saffron Rice