Baked Mackerel with daikon, soy, and lemon

I’ve spent a lot of time in Japan and appreciate the delicacy and simplicity of the cuisine. This is an adaptation of a recipe from Namiko Chen’s website, Just One Cookbook. It’s one of the simplest recipes you can make and a great introduction to mackerel. Sake and salt are used here tenderize and flavor the fish, but don’t let it marinate for longer (or less) than 20 minutes. Serve with steamed rice, miso soup, and a crisp green salad.