We stuff mackerel whole and roast them directly on a baking sheet for the best flavor and texture.

Baked Stuffed Mackerel with Red Pepper and Preserved Lemon
SERVES 4
WHY THIS RECIPE WORKS Mackerel, like many other oily fish, can get a bad reputation, fueled by memories of greasy smoked fillets or dry, overpowering fresh preparations. But when cooked properly, mackerel is moist and silky and a great canvas for strong Moroccan flavors. We decided to roast the fish whole, which not only created a dramatic presentation but was also a good way to protect the flesh and keep it moist—sometimes too moist. We found that both baking dishes and roasting pans caused the fish to exude moisture and steam in their juices, which proved detrimental to the fish’s flavor and texture. Roasting the fish on a rimmed baking sheet delivered far better results due to good air circulation. Since mackerel stands up so well to bold flavors, we weren’t timid with our approach. We chose the powerful flavor of preserved lemon, putting its fragrant and floral notes front and center. Red pepper added sweetness, and green olives added a tangy brininess. If you can’t find preserved lemons, you can make your own (see here ). If mackerel isn’t available, you can substitute trout. The mackerel heads can be removed before serving, if desired.

3 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and chopped fine
1 red onion, chopped fine
½ preserved lemon, pulp and white pith removed, rind rinsed and minced (2 tablespoons)
⅓ cup pitted brine-cured green olives, chopped
1 tablespoon minced fresh parsley
Salt and pepper
4 (8- to 10-ounce) whole mackerel, gutted, fins snipped off with scissors
Lemon wedges

1. Adjust oven rack to middle position and heat oven to 500 degrees. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add bell pepper and onion and cook until vegetables are softened and well browned, 8 to 10 minutes. Stir in preserved lemon and cook until fragrant, about 30 seconds. Off heat, stir in olives and parsley and season with salt and pepper to taste.
2. Grease rimmed baking sheet with remaining 1 tablespoon oil. Rinse each mackerel under cold running water and pat dry with paper towels inside and out. Open cavity of each mackerel, season flesh with salt and pepper, and spoon one-quarter of filling into opening. Place mackerel on prepared sheet, spaced at least 2 inches apart. Bake until thickest part of mackerel registers 130 to 135 degrees, 10 to 12 minutes. Carefully transfer mackerel to serving platter and let rest for 5 minutes. Serve with lemon wedges.

PRESERVED LEMONS
MAKES 4 preserved lemons VEG
It is important to wash, scrub, and dry the lemons well before preserving.
12 lemons, preferably Meyer
½ cup Diamond Crystal Kosher Salt or 6 tablespoons Morton Kosher Salt
1. Wash and dry 4 lemons, then cut lengthwise into quarters, stopping 1 inch from bottom so lemons stay intact at base. Juice remaining lemons to yield 1½ cups juice; reserve extra juice to use as needed.
2. Working over bowl, gently stretch 1 cut lemon open and pour 2 tablespoons salt into center. Gently rub cut surfaces of lemon together, then place in 1-quart jar. Repeat with remaining cut lemons and salt. Add any accumulated salt and juice in bowl to jar.
3. Pour 1½ cups lemon juice into jar and press gently to submerge lemons. (Add more lemon juice to jar if needed to cover lemons completely.) Cover jar tightly with lid and shake. Refrigerate lemons, shaking jar once per day for first 4 days to redistribute salt and juice. Let lemons cure in refrigerator until glossy and softened, 6 to 8 weeks. (Preserved lemons can be refrigerated for at least 6 months.)
4. To use, cut off desired amount of preserved lemon. If desired, use knife to remove pulp and white pith from rind before using.

NOTE
It takes at least 6 weeks to make your own preserved lemons; however, if necessary you can make a quick substitute: Combine four 2-inch strips lemon zest, minced, 1 teaspoon lemon juice, ½ teaspoon water, ¼ teaspoon sugar, and ¼ teaspoon salt. Microwave mixture at 50 percent power until liquid evaporates, about 1½ minutes, stirring and mashing lemon with back of spoon every 30 seconds. Makes about 1 tablespoon.

Preparing Preserved Lemons

Gently stretch open quartered lemon, pour salt into center, and rub cut surfaces together; place in 1-quart jar. Pour lemon juice into jar and press gently to submerge lemons.

Grilled Whole Mackerel with Lemon and Marjoram
SERVES 4 FAST
WHY THIS RECIPE WORKS We wanted to pair earthy grilled mackerel with sweet, aromatic marjoram, a member of the mint family found throughout the Mediterranean. To get the mackerel from grill to plate before the interior overcooked, we applied a mixture of honey and mayonnaise to the exterior of the fish. This coating encouraged speedy browning without offering any competing flavors. A sprinkling of marjoram, lemon zest, and salt made for a perfectly seasoned and subtly flavored fish. Though it seemed counterintuitive at first, we discovered that the hotter the grill, the easier the fish released from the grate. We placed the mackerel on the hot grate and after just a few minutes per side, we had beautifully browned fish that released with ease. If mackerel isn’t available, you can substitute trout. We prefer marjoram in this recipe, but thyme or oregano can be substituted. Do not flip the fish over in one motion. Instead, gently lift the fish with a thin metal spatula, then support the fish with a second spatula to flip it back onto the grate. The mackerel heads can be removed before serving, if desired.

2 teaspoons chopped fresh marjoram
1 teaspoon grated lemon zest, plus lemon wedges for serving
Salt and pepper
4 (8- to 10-ounce) whole mackerel, gutted, fins snipped off with scissors
2 tablespoons mayonnaise
½ teaspoon honey
1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)

1. Place marjoram, lemon zest, and 1 teaspoon salt on cutting board and chop until finely minced and well combined. Rinse each mackerel under cold running water and pat dry with paper towels inside and out. Open cavity of each mackerel, season flesh with pepper, and sprinkle evenly with marjoram mixture; let sit for 10 minutes. Combine mayonnaise and honey, then brush mixture evenly on exterior of each fish.
2A. FOR A CHARCOAL GRILL Using kitchen shears, poke twelve ½-inch holes in bottom of disposable pan. Open bottom vent completely and place prepared pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into even layer in pan. Set cooking grate over coals with bars parallel to long side of pan, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times. Place mackerel on grill (directly over coals if using charcoal) and cook (covered if using gas) until skin is browned and beginning to blister on first side, 2 to 4 minutes. Using spatula, lift bottom of thick backbone edge of mackerel from cooking grate just enough to slide second spatula under fish. Remove first spatula, then use it to support raw side of mackerel as you use second spatula to flip fish over. Cook until second side is browned and beginning to blister and thickest part of mackerel registers 130 to 135 degrees, 2 to 4 minutes. Carefully transfer mackerel to serving platter and let rest for 5 minutes. Serve with lemon wedges.

VARIATIONS
Grilled Mackerel with Orange and Fennel FAST
Substitute 1 teaspoon ground fennel seeds for marjoram and 1 teaspoon grated orange zest for lemon zest.
Grilled Mackerel with Lime and Coriander FAST
Substitute 1 teaspoon ground coriander for marjoram and 1 teaspoon grated lime zest and wedges for lemon zest and wedges.