Mackerel stuffed with vegetables
4 servings
25 minutes
Mackerel stuffed with vegetables is a dish that combines the freshness of seafood with the aroma of fragrant herbs and the rich texture of vegetables. In European cuisine, mackerel is valued for its tender, juicy taste and nutritional value. Stuffing with vegetables, rosemary, and sauces makes it particularly savory and balanced. Carrots and celery add sweetness, while tomato paste and soy sauce provide richness and depth of flavor. Baked under parmesan, this recipe gives a crispy crust that contrasts with the soft texture of the fish. The dish is perfect for both family dinners and festive gatherings, highlighting the elegance of European culinary traditions.
1
Carefully cut the mackerel along both sides of the spine from head to tail. Cut the spine at the tail and head and gently remove it. Remove the insides through the back and wipe with a paper towel.
- Fresh mackerel: 2 pieces
2
Place rosemary stems in the prepared cavity, drizzle with soy and chili sauce, and sprinkle with the juice of a quarter lemon. Let marinate for half an hour.
- Fresh rosemary: to taste
- Soy sauce: to taste
- Chili pepper: to taste
- Lemon: to taste
3
While the fish is marinating, prepare the vegetables. Chop the onion, grate the carrot on a coarse grater, and chop the leaves and stems of celery. Sauté everything until cooked with bay leaf and peppercorns. At the end of frying, add a couple of tablespoons of tomato and fish sauce instead of salt.
- Onion: 2 pieces
- Carrot: 5 piece
- Celery: 3 stems
- Tomato paste: 3 tablespoons
4
Stuff the fish with vegetables, sprinkle with grated Parmesan, and place in a preheated oven for 20-25 minutes (line the baking tray with oiled parchment).
- Parmesan cheese: to taste