- whole mackerel, cleaned and gutted
- 2 lemons, thinly sliced and cut into half moons
- 5 sprigs thyme
- 5 sprigs oregano
- 2 tbsp olive oil
- salt and pepper, to taste
Preheat oven to 425F. Use a sharp knife to carefully slice open a larger cavity from where the fish was gutted. Pat fish dry.
Place the fish on a greased parchment-lined baking sheet. Score the fish along one side, and season the cavity and scored sections with salt and pepper.
Stuff the scored sections with some thyme, oregano, and lemon slices. Then stuff the cavities with any remaining lemon slices and herbs.
Drizzle some olive oil on top and roast in the oven for about 20 minutes, or until golden and the skin is lightly crisp.