Mackerel baked in salt
Description
1. First, wash the fish, remove the scales and innards, then dry it with a paper towel. 2. Wash the fresh herbs, dry and finely chop (or you can insert them whole). 3. Wash the lemon and slice it thinly. Mix the herbs with the lemon and drizzle lightly with olive oil. You can use other fillings in the recipe for baked mackerel in salt, if desired. 4. Mix the salt with water in advance, stirring thoroughly until it becomes sufficiently moist. 5. Line a baking tray with foil or parchment paper. Spread about one-third of the salt on it, then place the fish on top. 6. Fill the mackerel's cavity with the herb and lemon mixture, sprinkle the fish with a pinch of pepper, and drizzle with olive oil. 7. Use the remaining salt to completely cover the fish on all sides. 8. Place the tray in a preheated oven and bake for 40–45 minutes (if the fish is small, the mackerel baked in salt at home will be ready in just 30 minutes). 9. Once the salt has cooled slightly, carefully remove the "crust" from the fish and fillet it. 10. Serve the dish with your favorite side dish or salad.