Mackerel stuffed with mexican mixture in the oven

4 servings
1 hour 15 min


1. Gut the fish, remove the gills, tail and fins. Rub the carcasses with salt and leave for 15 minutes.

2. Boil the rice, rinsing beforehand. You can boil it in water in a ratio of 1 to 2 and then rinse it. Or you can boil it in a lot of water and then just cast it in a colander - who loves it. When cooking rice, add 0. 5 tsp of sole.

3. In a pan, heat a 1 tablespoon of sunflower oil and fry the frozen vegetables for about 10 minutes, until tender. Then add the finished rice to the vegetables, warm it up for 2 minutes with the vegetables, add the butter to the rice and stir until completely dissolved. Season to taste. Place the ready-made fish filling on a plate and leave it to cool slightly.

4. Fill the abdomens with filling, stab with toothpicks or sew together if necessary. Cut into thin half-rings

5. Line the foil on a baking sheet and brush it with a thin layer of sunflower oil. Lay out the onion pillow, and fish on top.

6. Wrap the foil and place the fish tray in an oven preheated to 170 degrees. Cook for 25 minutes, then open the foil, place the thinly sliced lemon on the fish and return the tray to the oven for 5-10 minutes. Nice! PC Any fish is suitable for this recipe, tested. If you are cooking for a holiday, cut the fish not on the abdomen, but on the upper fin, take out the bones and insides and put the fish on the abdomen - you get a stuffing boat. In this form, the filling is sprinkled with cheese for a beautiful crust.