Mackerel with lemon and onion in the oven

We start the cooking process by turning on the oven at 180 degrees, by the time we finish working with the fish, it will reach the desired temperature and will be ready for baking.

The absence of scales is another nice bonus of mackerel, bringing it to a leading position in comparison with other varieties. We simply gut the mackerel, rinse it with running water and dry it with paper towels. We do not cut off the head, it is necessary for the integrity and presentable appearance of the finished fish.

We put the fish on one side and make several incisions on the surface. Let's take some time to the filling. Wash the parsley, dry it and chop it finely. Peel the red onion, wash it, cut it in half. We separate several beautiful rings that match the diameter of the cuts on the fish, chop the rest finely and add to the parsley. Add garlic pressed through the press and lemon zest.

Cut the lemon in half, cut off some beautiful rings for decoration. Squeeze out the juice from half a lemon, add it to the mixture of onion and parsley. Season with salt and pepper, stir well so that the ingredients are completely combined.

Cover the baking sheet with foil, spread the mackerel on it, fill the middle with stuffing. During the baking process, its amount will decrease significantly, so we put as much as possible. In the cuts on the fish, insert the onion and lemon rings left for this. Squeeze out the juice from the remaining lemons, generously pour it over the mackerel and cover with foil.

We send the fish to the preheated oven for baking. The process takes 30-35 minutes - depending on the size of the mackerel and the capabilities of the oven. You need to serve the fish right away - hot. It is best to put the mackerel on a plate in its entirety, supplemented with slices of tomatoes, basil, lemon and sprigs of parsley. Or any other side dish to your own taste.

Bon appetit!