Baked Mackerel

(Difficulty: Easy)

(Preparing and cooking time: 50 minutes including resting)

I am an avid fish eater, particularly dark meat fish. New York doesn’t offer me a good array of my favorite type, but mackerel is one of strong, flavorful dark meat fish that I crave. This one is adopted from my Italian friend’s idea. It is not much of a recipe but thyme really works. You can split the fish easily with a paring knife. Leave the bone intact on one side.

One whole Mackerel weighing about a pound cleaned and split in the middle

A few sprigs of fresh thyme or one teaspoon of dried thyme

2 tablespoons of extra virgin olive oil

Salt and pepper

Wedges of lemon (optional)

Salt the fish enough and rest it at least 30 minutes. Heat the oven to 375 F. Oil a baking sheet and place thyme underneath and top of the fish. Smear the fish with oil and sprinkle with freshly ground pepper. Bake 10 to 15 minutes. Serve hot with wedges of lemon if you prefer.

Serves 2