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1. Preheat the oven to 390°F.
2. Cut the skin of 4 gutted and cleaned mackerels with a sharp knife and season to taste with salt and pepper.
3. Put a few slices of lemon and a fresh rosemary sprig into the cavity of each fish.
4. Place the mackerel on a baking tray and scatter 12 bay leaves over the fish. Drizzle with some olive oil.
5. Roast the fish for 20 minutes. Turn over halfway. Serve with a salad and boiled potatoes.