Hey ,

I don’t have much experience with preparing Mackerel. I usually don’t use many herbs with fish either. If you can tolerate fresh herbs, personally I like fresh dill on top with a drizzle of olive oil, put the fish in the oven and you are done. Usually, I would put a few slices of lemon on top, but you can leave them away. It will still taste delicious!

Sometimes I change the herbs: I mix basil with mint leaves (which I know… is not a good idea for you right now, but it is just too tasty to don’t mention). Another mix of herbs if you like the taste of fresh coriander: coriander, parsley and basil. 

There are some other techniques that are easy. Usually, with new recipes, I try to look at chef cooks from different countries, for example:

The French cook fish in Court Bouillion giving the fish a different taste:
• Here is a recipe from a french chef explaining the process.

When you referred to the best cooking process for fish, I wrote an article about that a while ago. Here is the link to that article!