Quick recipe for mackerel in the oven
2 servings
45 minutes
Recipe from Egor Rudolsky, chef of the Touch of Matcha restaurant.
1
Wash the fish, remove the gills and internal organs if present.
2
Rinse the fish inside and out again and dry it with paper towels.
3
Slice 1 clove of garlic thinly and set aside.
- Garlic: 2 cloves
4
Place the second clove in a mortar, add a large pinch of salt, peppercorns, and crush everything together into a paste.
- Garlic: 2 cloves
- Salt: to taste
- Black peppercorns: 1 teaspoon
5
Squeeze lemon into the resulting paste, add vegetable oil, and mix.
- Lemon: 0.5 piece
- Vegetable oil: 2 tablespoons
6
Place the fish on a folded sheet of foil (large enough to wrap the fish completely) and rub it inside and out with garlic paste.
- Mackerel: 2 pieces
- Garlic: 2 cloves
7
Chop about a third of all the greens, add chopped garlic, and stuff it into the fish's belly.
- Parsley: 1 bunch
- Dill: 1 bunch
- Cilantro: 1 bunch
- Garlic: 2 cloves
8
Wrap the fish with the remaining greens and place the squeezed half of the lemon there.
- Parsley: 1 bunch
- Dill: 1 bunch
- Cilantro: 1 bunch
- Lemon: 0.5 piece
9
Carefully wrap the fish in foil and send it to a preheated oven at 180 degrees for 25-30 minutes.
10
Take the fish out of the oven; carefully open the foil to avoid burning yourself, remove the herbs, and using a fork to lift from the back, take off the fillet completely. Also separate the second fillet.
11
Serve fish with boiled potatoes and homemade pickles.
