Portioned mackerel in foil
Description
The recipe won't take much time. Of course, you can prepare any fish this way, but fatty fish like mackerel turns out especially well. You can cut the fish into pieces with bones and leave the skin on, but filleted fish is more tender and much easier to eat. Serve hot.
Instructions
- 1
Step 1
Prepare the fish into skinless fillets.
- 2
Step 2
Place thinly sliced potatoes on a sheet of foil—using a mandoline is convenient. Lightly season with salt and pepper. On top, arrange thin strips of carrot and zucchini, cut with a vegetable peeler, then add the shredded onion. Finish with parsley leaves on top.
- 3
Step 3
Place the mackerel pieces on the vegetable bed, season with salt and pepper. Add a little more onion and parsley.
- 4
Step 4
Tightly wrap the foil into a packet and place it in a baking dish. Bake in a preheated oven at 200 degrees for 15 minutes. Turn off the heat and let the fish sit for another 10 minutes.
- 5
Step 5
Serve the fish directly in the foil, placing it on a board. Delicious both hot and cold.