Ingredients

• 10 oz of Saba (aka Mackerel)
• 1/2 teaspoon Salt
• 2 tablespoons Sake
• Lemon
• Shoyu

Instructions

1. Pour 2 Tbsp Sake onto fish
2. Tap dry
3. Sprinkle 1/2 teaspoon of salt on front and back of fish
4. Leave at room temperature for 20 minutes
5. Pre-heat oven to 400 degrees
6. Pat dry to remove excess moisture
7. Cook for 18 minutes
8. Serve with lemon and shoyu

Eat with fried eggplant, tofu, miso soup