Baked Mackerel In Mustard-Scallion Sauce

• 2 1/2 to 2 3/4 pound whole mackerel, cleaned, gutted but left whole
• 1/2 lemon
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup creme fraiche
• 2 tablespoons prepared whole-grain mustard
• 2 teaspoons lemon juice
• 4 scallions, finely chopped, including the green tops
• Salt, if desired

1. Score the mackerel on both sides, making two or three large X's one-half-inch deep with a small sharp knife.
2. Squeeze the half lemon over the fish.
3. Combine and stir the remaining ingredients.
4. Coat the mackerel with this mixture and allow to marinate one-half hour.
5. Turn once during the marinating so the cuts in the fish are well coated with the sauce.
6. Preheat oven to 375 degrees.
7. Place mackerel in a small buttered oval baking dish and bake until the fish is opaque.
8. Serve at once.

mackerel, lemon, freshly ground black pepper, creme fraiche, lemon juice, scallions, salt

Taken from cooking.nytimes.com/recipes/873 (may not work)