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4 cleaned whole mackerel, skins still on
1 tsp. fresh coarse ground pepper
2 pounds kosher salt (coarse salt)
12 stalks thyme
8 stalks oregano
8 small bay leaves
1/2 cup basil leaves
2 lemons, cut into wedges
Preheat oven to 350 degrees. Open each mackerel and sprinkle the inside of the cavity with the pepper. Stuff the inside cavity of each fish with 1/4 of each herb.
On a cookie sheet, sprinkle a thick layer of salt. Lay the fish on top, then cover each fish completely with salt. Bake for 30 to 40 minutes, depending on the thickness of the fish.
Remove from the oven and carefully crack off the shells formed by the salt (don't worry if the skin comes off with it). Remove the cooked herbs. Serve whole or filleted, with wedges of lemon.
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