This recipe is special in that the fish is stuffed with a very spicy filling of hard cheese, garlic, bell pepper and spices. Also, lemon and onion slices are inserted from the outside of the carcass, which complement the taste of the dish and complete its beauty.
Ingredients:
- 1 mackerel;
- 1 onion;
- ½ lemon;
- 30 g of any hard cheese;
- 1 clove of garlic;
- 1 slice of bell pepper;
- 1 tbsp. l. natural yogurt (sour cream);
- salt pepper;
- spices to taste.
Preparation:
- Carefully gut the mackerel carcass, removing the head and tail. Then wash thoroughly, dry with paper towels, rub with salt, pepper and spices.
- Put the prepared mackerel on a plate, place in the refrigerator for 35-40 minutes for salting.
- Wash the lemon and cut into half rings. Lemon skins can be carefully cut to prevent bitterness on the mackerel.
- Peel, wash and chop the onion like a lemon.
- Remove the fish from the refrigerator and put on a plank. Make deep cuts on the carcass with a sharp knife, which will reach the very ridge. In this case, the incisions should, as it were, divide the mackerel into portioned pieces.
- Carefully insert a slice of lemon and onion into each cut.
- Cut a slice of pepper into small cubes. Grate hard cheese on a fine grater. Pass the garlic through the garlic.
- Combine the prepared ingredients in a bowl, seasoning with yogurt, salt and spices. This cheese mass will be the stuffing for the mackerel.
- So, put the mackerel on the foil, turn the back upside down and stuff with the cheese mass until overflowing.
- Then gently pull off the edges of the belly, and wrap the carcass tightly in foil.
- Place the stuffed mackerel (back down) in a baking dish and send to the oven for 45 minutes, preheated to 180 degrees.
- After this time, the foil must be unwound and opened. Then put the fish on its side so that the lemon wedges look up. Turn on the grill or convection, bake the mackerel for at least 5 minutes until golden brown.
- Remove the baked mackerel from the foil, cut into portions, put on a plate, pour over the foil juice and serve hot.
