SERVES 2
4 tablespoons extra virgin olive oil
1 shallot, minced
1 large Maui onion, minced
2 garlic cloves, minced
1 teaspoon lemon zest
1 lemon, juiced and separated
8 ounces mackerel
Sea salt to taste
Pepper to taste
1 to 2 tablespoons fresh dill, minced and separated
Preheat the oven to 450°F. Line a rimmed baking tray with aluminum foil or parchment paper.
In a skillet or small saucepan, heat the olive oil. Add the minced shallot and onion, cooking on medium heat for about 3 minutes, until softened.
Add the garlic and the lemon zest. Cook together for another minute. Once slightly cooled, squeeze in half of the lemon juice.
Place the fish on the prepared baking sheet. Season lightly with salt and pepper. Top with the oil mixture and add half of the dill.
Roast the fish in the oven for 10 to 15 minutes, depending on its thickness. The best way to check if it’s cooked is to use a fork to gently prick the fish. If it flakes easily, it’s ready.
Carefully remove the fish from the baking tray. Top with the remaining lemon juice and dill.