Mackerel in parchment or foil (maquereaux en papillotes)

4 servings


Clean the fish from scales, gut, wash thoroughly. Mix parsley, capers, dill, lemon zest, red pepper, salt, black pepper. Melt the butter, pour the greens over the top, mix and stuff the gutted fish. Cut 4 rectangles of such size from parchment or foil so that fish can be wrapped in them. Grease the rectangles with oil, wrap each fish carcass in parchment or foil so that the oil cannot flow out of the fish. Put the fish on a rack and put it in a previously well-heated (up to 180-190 ° C) oven for 25-30 minutes. If the fish is not served immediately, it can be overexposed a little in the oven or heated without removing it from parchment or foil. Before serving, remove the parchment and place the fish on plates. Serve with a slice of lemon. If the fish was cooked in foil, it can be fed without removing the foil, having previously separated the corners of the foil fastened on top and twisting them outward.