Baked Spanish Mackerel
- 2 1/2 pounds Spanish mackerel fillets, cut into 12 equal portions
- 3/4 cup chopped, pitted green olives
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chopped, pitted ripe olives
- Tomato wedges
- Fresh parsley sprigs
- Lightly grease a 13- x 9- x 2- inch baking dish. Arrange 6 fillets on bottom. Evenly spoon green olives on each fillet; top with remaining fillets, securing each fillet "sandwich" with wooden picks. Brush surface of fish with olive oil, and sprinkle with salt and pepper. Garnish with chopped ripe olives.
- Bake, uncovered, at 375u0b0 for 25 minutes or until fish flakes easily when tested with a fork. Transfer to a warm serving platter. Remove wooden picks; garnish with tomato wedges and parsley. Serve immediately.
spanish mackerel, green olives, olive oil, salt, pepper, olives, tomato wedges, parsley sprigs
Taken from www.myrecipes.com/recipe/baked-spanish-mackerel (may not work)