Baked lemon mackerel in the oven

4 servings
1 hour

How to bake mackerel with lemon in the oven? Prepare the right ingredients. Mayonnaise can be taken by anyone, from me - at home. I took 2 medium sized mackerels. If your fish is frozen, defrost it in advance. Wash and dry the greens. Wash the lemon and roll with boiling water.

It's good if your fish defrost to a slight hardness - it's easier to work with it. Gut the mackerel, cut off its head, tail and fins. Rinse well from black films and dry with a paper towel.

Using petals, cut into peeled garlic cloves, coarsely washed dill greens. Cut the lemon in half. Squeeze the juice from one half. Cut the other half into thin wedges. Then cut each one in half.

Pour the squeezed lemon juice over the fish from the inside, salt, pepper, put garlic plates and chopped dill into the abdomen. I still had sprouts of onions, I also sent them to the filling. You may not do that.

Make transverse cuts along the back of the fish to the ridge bone (without cutting it) and insert thin slices of lemon into them.

Place the stuffed fish on a baking sheet, on lightly oiled bakery paper. Brush the fish with mayonnaise and send to the heated oven (170-200 degrees, then minutes later 20 I usually reduce the temperature) for 30-45 minutes. Determine the exact time and temperature by your oven.

The lemon mackerel in the oven is ready. You can make any side dish for it. The best combination is potatoes and crumbly rice (and perhaps just more familiar).

Garnish the dish at your discretion with herbs, lemon slices, tomato, cranberry berries or lingonberries. Enjoy your meal!