Whole Roasted Mackerel with Citrus and Rosemary

Preheat oven to 450ºF. Use a very sharp knife to cut a slit in the fish that enlarges the opening where the fish was cleaned.

Slice half of the lemon thinly. Cut the other half of the lemon in 2 pieces. Do the same with the grapefruit.

Stuff the fish with the citrus slices, garlic cloves, pats of butter, and the rosemary sprigs. Arrange the fish on a baking sheet covered in parchment paper. Set the citrus wedges on the pan with the fish, and sprinkle the whole fish with salt.

Roast the fish for 20–30 minutes until the eye is opaque and the fish is firm and flaky. Gently remove pieces of fish using a spatula. Squirt the fish with lemon and grapefruit juice from the roasted pieces, and sprinkle with a little extra salt.

Serve the mackerel with your favorite side dishes!