Food & Cooking Recipes Ingredients Seafood Recipes Whole Roasted Mackerel Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Photo: Johnny Miller Prep Time: 10 mins Total Time: 35 mins Servings: 6 Serve with cooked whole grains, such as couscous, bulgur, or barley. Ingredients 1 whole Spanish mackerel (about 2 pounds), cleaned, head and tail left intact Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper 1 lemon, thinly sliced 6 sprigs thyme 6 sprigs flat-leaf parsley 12 fresh chives Directions Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes. To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve. Originally appeared: Martha Stewart Living, April 2017 Rate It Print