Mackerel baked with mushrooms
Description
The dish is prepared without unnecessary complications. You can serve this fish slightly differently. I suggest cutting the fish not along the belly, but along the back, removing the backbone and innards through the spine. This way, the fish will have a more attractive appearance. Such fish should be baked in the oven. Before baking, you can sprinkle the filling with grated cheese. This will make the fish even more delicious. One fish will be enough for 4-6 people. Option: Serve the finished dish at the table.
Instructions
- 1
Step 1
To prepare the dish, we need to take a fish carcass. Choose a straight, large, flawless fish. Wash the fish, remove the gills, cut open the belly, and gut it. Rinse it again and dry. Rub with salt and pepper. Do not use too much salt, as mackerel is naturally salty.
- 2
Step 2
The onion needs to be peeled and sliced into half-rings.
- 3
Step 3
Sauté the onion in vegetable oil until soft. Add the sliced mushrooms. Simmer together, stirring occasionally, until cooked through. At the very end, season with salt and pepper.
- 4
Step 4
Continue working with the fish. While the filling is cooling, make cuts on both sides of the fish. Insert lemon slices into the cuts.
- 5
Step 5
Grease the foil with vegetable oil. Fill the fish cavity with the prepared stuffing. Press it down firmly. Place the chopped herbs on the greased foil sheet. This will prevent the fish from burning. Put the fish on top of the herbs. Cover the fish with another sheet of foil. Seal the edges tightly to prevent steam and juices from escaping.
- 6
Step 6
Bake the fish on a grill or in the oven for 40 minutes. If baking in the oven, use a temperature of 180-200 degrees. If using a grill, cook over glowing coals without aggressive flames.