Ingredients:
2 medium fillets of fresh mackerel
70 g piece celeriac root, peeled
1 lemon, juiced, and lemon zest
Sprig of rosemary
Salt and pepper
2 tablespoons EVOO

Preparation:
Wash fish fillet and pat dry.
Make a few slices on the skin side for better marinating.
Combine olive oil, lemon zest, salt and finely chopped rosemary.
Massage into fillet, and put in the fridge for 15 min.
Meanwhile use a sharp knife to cut celeriac into a serving size for one portion.
Make a small hole on top and push the clove of garlic inside.
Drizzle with olive oil, salt, and rosemary.
Wrap in baking paper and bake in preheated oven on 220 C for 25min until softened and the edges turn a nice brown colour.
Preheat oven on 220 C grill function and place the mackerel under the grill, skin side up, for ccq 10 min until the skin gets nice and crispy.
Serve immediately with a generous amount of lemon juice and baked celeriac.