INGREDIENTS
4 garlic cloves
1 tsp. salt , more for later
1 tsp. coriander, ground
1/2 tsp. cumin, ground
1/4 cup fresh parsley, finely chopped
1/4 cup fresh dill, finely chopped
1 1/2 lb. whole Spanish mackerel, cleaned and gutted, with head
1 lemon, thinly sliced
3 TBSP lemon juice
DIRECTIONS
Preheat oven to 350-degrees and set a roasting sheet pan inside to warm.
Using a mortar and pestle, crush garlic with salt until smooth.
Add coriander and cumin and continue crushing.
Mix in parsley and dill.
Pat the fish dry, inside and out.
Remove the dark vein that runs along the back of the cavity.
Salt generously inside and on both sides outside.
Place fish on a lightly oiled piece of foil that is large enough to enclose the fish.
Stuff the fish cavity with lemon slices and the garlic and herb mixture.
Drizzle generously with olive oil.
Fold the foil over the fish lengthwise, tightly closing the top seam to trap the steam.
Place the foiled fish on top of the hot sheet pan and bake for 30 to 40 minutes, depending on the thickness of the fish.
Remove from heat and add lemon juice.
Serve immediately.
