Mackerel With Lemon Olive Oil and Tomatoes Recipe

Name: Mackerel With Lemon Olive Oil and Tomatoes Recipe
Ingredients: 1/3 cup extra-virgin olive oil; Finely grated zest of 1 large lemon (save naked lemon for garnish); 6 to 8 large basil leaves, plus more for garnish; 1 1/2 pounds Atlantic mackerel fillets, or use cod or black sea bass (tautog) if unavailable; Fine sea salt and black pepper, to taste; 1 to 2 tablespoons lemon olive oil, more as needed; 3/4 cup olives, preferably a mix of green and black, pitted and halved, or chopped; 1 cup halved or quartered cherry tomatoes

cooking.nytimes.com

Mackerel is a sustainable, velvety, sweet-tasting fish that deserves more attention than it usually gets Here, the pale fillets are roasted on a bed of fragrant basil leaves with a lemon zest-infused...

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Ingredients

1/3 cup extra-virgin olive oil
Finely grated zest of 1 large lemon (save naked lemon for garnish)
6 to 8 large basil leaves, plus more for garnish
1 1/2 pounds Atlantic mackerel fillets, or use cod or black sea bass (tautog) if unavailable
Fine sea salt and black pepper, to taste
1 to 2 tablespoons lemon olive oil, more as needed
3/4 cup olives, preferably a mix of green and black, pitted and halved, or chopped
1 cup halved or quartered cherry tomatoes