Stuffed mackerel
Description
The recipe won't take much time. If you've never tried baking mackerel, hurry to the store to get some. This fish is inexpensive (compared to salmon), yet delicious and filling. For the filling, you can use vegetables, grains, herbs, cheese. If you're afraid the filling might come out during baking, secure the fish with natural string. Serve it hot.
Instructions
- 1
Step 1
1. Clean the mackerel, removing the innards, but leave the head on, and rinse thoroughly inside and out.
- 2
Step 2
2. Finely chop the green onions, mince the parsley and garlic, and finely slice the sage and rosemary. Mix the vegetables with olive oil, lemon juice, lime juice, salt, and pepper. Divide the mixture among all the fish and place it inside.
- 3
Step 3
3. Securely tie each fish with natural string so that the filling does not come out during baking.
- 4
Step 4
4. Leave the fish at room temperature for 1-1.5 hours so it can absorb all the flavors.
- 5
Step 5
5. Grill or barbecue the fish, turning it once.
- 6
Step 6
6. Let the fish cool, then carefully cut the threads, transfer to a plate, and serve with canned chickpeas, lemon wedges, and sprinkle with chili flakes.