Spiced Crumbed Mackerel with Smoked Paprika

• 5 tablespoons olive oil plus more for oiling baking dish
• 4 mackerel fillets, pin bones removed
• Salt and freshly ground black pepper
• 1 onion, thinly sliced into rings
• 1/2 cup chopped parsley
• 3 small garlic cloves, minced
• 1/2 teaspoon hot smoked paprika
• 1 1/4 cups fresh bread crumbs
• 1 lemon, halved

1. Preheat oven to 350 degrees.
2. Lightly oil a baking dish large enough to hold the fillets in a single layer.
3. Rinse and dry the mackerel, then lay skin-side down in the baking dish.
4. Season lightly with salt and pepper.
5. In a saute pan over medium heat, pour in 2 tablespoons olive oil.
6. Add the onion and saute until softened.
7. Remove from heat and add the parsley, garlic and paprika.
8. Season with salt and pepper.
9. Stir in the bread crumbs and 3 tablespoons olive oil.
10. Spoon the spiced bread crumbs evenly over the fillets.
11. Bake until the bread crumbs are golden and the fish is opaque and tender, about 20 minutes.
12. Squeeze lemon juice over each fillet, and serve.

olive oil, mackerel, salt, onion, parsley, garlic, paprika, bread crumbs, lemon

Taken from cooking.nytimes.com/recipes/11638 (may not work)