Baked Mackerel With Potatoes And Onions

Ingredients

• 950 grams (3 medium) Mackerel fish
• 650 grams (23 ounce) potatoes (peeled and sliced 1/2 cm thick (1/4 inch))
• 150 grams (5.3 ounce) red onion (thinly sliced)
• 5-6 garlic cloves (sliced)
• 1/2 lemon (cut into 6 thin slices)
• 1 tablespoon lemon juice (+ extra to serve with)
• 1 1/2 tablespoon dried Greek oregano (+ extra to serve with)
• 7 tablespoons extra virgin olive oil

Instructions

1. 1

   Prepare the fish by opening its belly and removing the innards. Rinse well.

2. 2

   Preheat oven to 200°C / 392°F.

3. 3

   Lay the potatoes in a 28 x 18 cm (11 x 7-inch) baking dish. Add the onion and half the garlic on top. Season with salt, pepper, and ½ tablespoon dried oregano. Drizzle the lemon juice on top.

4. 4

   Stuff the belly of each fish with 2 slices of lemon and a few slices of garlic.

5. 5

   Place the fish on top of the potatoes. Drizzle the olive oil and remaining oregano on top.

6. 6

   Add ¼ cup water to the dish from the side (don't rinse the potatoes or the fish).

7. 7

   Cover the baking dish with aluminum foil and bake for about 50 minutes.

8. 8

   Remove from the oven. Turn the oven to broil function (see note 1 below). Uncover the dish. Place the baking dish on the top rack of the oven.

9. 9

   Broil the fish for 7-10 minutes or until it looks nicely roasted on top.

10. 10

    Let stand for 10-15 minutes to rest (you may cover it again with the foil) then serve with an extra squeeze of fresh lemon juice and dried Greek oregano if you like.