Ingredients
4 fresh mackerel, gutted and cleaned
2 lemons sliced
2 rosemary sprigs, halved
12 bay leaves
6 tsp olive oil
Method
Preheat the oven to gas 6, 200C, fan 180C.
Using a sharp knife, slash the skins of each side of the mackerel and season well.
Put a few lemon slices and one rosemarysprig into the cavity of each fish.
Scatter the bay leaves over a large baking tray and lay the mackerel on top. Drizzle over the olive oiland roast in the oven for 20 minutes, turning halfway through.
Serve with a green salad and boiled new potatoes.