Stuffed mackerel in the oven

6 servings
40 min

How do you make stuffed mackerel in the oven? To prepare this dish, we need large fresh mackerel, vegetables and a little vegetable oil

First of all, deal with vegetables. Peel the onions and carrots and rinse well under running water, then finely chop the onions and grate the carrots. If desired, you can add other vegetables to taste or mushrooms, which are also lightly fried in advance.

Sauté the onions with the carrots in the warmed vegetable oil until soft, then add the bell peppers and sauté for a further 2-3 minutes. Now is not the season of fresh vegetables, so today I have frozen peppers - very convenient, tasty and budget

This is how the filling is ready in almost a few minutes!

Now is the time to tackle our mackerel. Rinse well under running water and dry with paper towels. Then with a sharp knife, make transverse cuts near the head and about 3 cm from the tail, cutting through the ridge

Then make another longitudinal incision along the entire ridge, separating the fillet from the bone with a knife. Now carefully remove the ridge and insides of the fish

Now carefully remove the rib bones using tweezers or just with your hands. It is also very important to remove the black film on the abdomen - it is mustard and can spoil the taste of the finished dish.

Salt and pepper to taste

Add a little olive oil - literally 1 table. l. will be quite enough.

Grate garlic on a fine grater or skip through the press

Grate the mackerel abdomen well with a mixture of salt, pepper, garlic and olive oil

Transfer the mackerel to a roasting tin, place the vegetable filling, grate the hard cheese on top, and brush the top with a little mayonnaise to prevent the cheese crust from drying out during the roasting process. Bake the stuffed mackerel in the oven preheated to 180 degrees for 30 minutes

Enjoy your meal!