Ingredients
- 2 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
- 2 cups orzo, cooked and slightly cooled
- 1 pint cherry tomatoes, halved
- 1 bunch asparagus, cut into 1-inch pieces
- 1 lemon, zested and juiced
- 1 garlic clove, grated
- 1 tbsp small capers
- 2 tbsp olive oil
- 1 tsp fresh thyme, roughly chopped
- grated parmesan to taste
- salt and pepper to taste
Steps
- 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.
- Meanwhile, make the pasta salad: in a bowl, combine cooked orzo, tomatoes, asparagus, capers, garlic, thyme, lemon zest and juice, olive oil, parmesan, salt, and pepper. Mix well and taste for seasoning.
