Baked Mackerel with Mint and Almond Seeds Served on Fresh Arugula

Preheat the oven to 180 degrees.

Scale the mackerel and cut open on the belly side. Pull out the middle bone and cut the head into small pieces. Remove the dorsal fin. Rinse the fillets and pat dry.

Squeeze a little juice from one lemon. Tear zest from four lemons. Finely chop the parsley and mint and mix with the finely diced garlic. Salt, season with pepper, mix with a little juice of one lemon and spread evenly with a little olive oil in a gratin dish. Season the mackerel fillets with salt and place them skin side up in the gratin dish. Sprinkle with the sliced almonds and mie de pain, sprinkle lemon zest on top, drizzle with olive oil and cook the whole thing in the heated oven until done. Serve on arugula.

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