Gut the fresh mackerels and cut their heads off. Wash them with cold water and dry them off with a paper towel. Make cross-shaped incisions from both sides. Sprinkle them with salt and milled pepper.
Set the oven to 190 degrees with top and bottom heating. Put the fish into an oven-proof dish. Place halves of olive-dipped artichokes and tomatoes next to them. Sprinkle everything with artichokes and pour artichoke olive over it. Place lemon slices on it.
Put the dish into the oven and bake the fish for around 20 minutes, depending on the size of fish. As soon as they are ready, take the dish out of the oven and sprinkle cut parsley over the food.
Serve hot, right out of the oven.
Recipe by Anna Kosternak - Kaczmarek. Visit the blog "Czosnek w pomidorach".