Recipe courtesy of Alex Guarnaschelli
From:
Food Network Magazine
Roasted Whole Mackerel
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Active: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 937
- Total Fat
- 39 g
- Saturated Fat
- 8 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 136 g
- Cholesterol
- 401 mg
- Sodium
- 1674 mg
"I love mackerel. It has great flavor, and it’s a sustainable choice!"
- Level: Intermediate
- Total: 40 min
- Active: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 937
- Total Fat
- 39 g
- Saturated Fat
- 8 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 136 g
- Cholesterol
- 401 mg
- Sodium
- 1674 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 500 degrees F. Put a baking sheet on the rack in the center of the oven. Drizzle both sides of each fish with olive oil and season the inside and outside with salt. Stuff each cavity with the lemon slices and fennel stalks and fronds.
- Open the oven door and carry one fish over squarely in both of your hands. Put the fish on one-half of the hot sheet pan, then repeat with the other fish; quickly close the door so minimal heat escapes. You should hear the fish sizzle slightly as it hits the hot sheet pan. Reduce the oven temperature to 450 degrees F and cook for 20 to 30 minutes, then open the door to look at the fish: The eyes will turn white when it is cooked. Touch the fish near the head; it should feel fairly firm. Remove the sheet pan from the oven and allow the fish to rest a few minutes as is.
- Use 2 spatulas, one under the head and the other under the midsection, to transfer the fish to a serving platter. To fillet, use a paring knife to gently cut around the head and the tail. Cut down the length of the back until you can insert one of your spatulas down the length of the top fillet and lift it off the bone. Then lift the head and the full backbone off the fish, unveiling the second fillet. Repeat with the other fish. Season the fish with a pinch of salt and squeeze some lemon wedges on top. Serve with more lemon wedges.
