1 whole mackerel, medium-sized (approximately 1–1.5 lb / 450–680 g), split, cleaned, head and tail removed
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 tablespoon (15 g) unsalted butter, cut into small pieces, plus additional softened butter for the pan
2 cup (160 ml) whole milk
Instructions
1. Heat the oven to 425°F (220°C). Lightly butter the bottom of a 9x13-inch (23x33 cm) baking dish or roasting pan large enough to hold the fish flat.
2. Lay the split, cleaned mackerel skin-side down in the prepared pan. Season evenly with salt and black pepper.
3. Dot the surface of the fish with the 1 tablespoon (15 g) of butter, distributing the pieces across the flesh.
4. Pour the 2/3 cup (160 ml) whole milk around and over the fish.
5. Bake at 425°F (220°C) for 22–28 minutes, until the flesh is opaque all the way through, flakes easily when pressed with a fork at the thickest point, and the milk has reduced to a light, slightly thickened pan sauce. An instant-read thermometer inserted at the thickest part should read 145°F (63°C).
6. Transfer the fish to a warm plate and spoon the pan juices over before serving.
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