Mackerel is a wonderful fish that most people take for granted. In my opinion, mackerel is superior than the over-hyped salmon which is more expensive and sometimes overrated. It’s such a lovely fish, cheap and plentiful, and, served with aioli makes it the perfect dinner you can have with little fuss.
Ingredients
mackerel fillet, skin on
2 cloves of garlic
2 tsp of paprika
extra virgin olive oil
1 tbsp of lemon juice
freshly ground black pepper & salt
Preheat oven at 210 dg C.
Start by preparing the marinade. Put the garlic and paprika into a mortar (lesung batu), add the salt and pepper, and pound to a smooth paste. Add a few drops of olive oil and lemon juice, mix well and then rub the flesh side of the mackerel fillets with the paste and set aside.
Line a baking sheet with tin foil and drip some olive oil onto the surface. Lay the mackerel fillets skin side up, give a final seasoning with salt and pepper. Drizzle some olive oil and roast for 10-15 minutes until the skin is crisp and the fish is cooked through.
Once cooked, lay the fish to rest for a while and serve with any side you wish for.
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