Stuffed mackerel with vegetables and cheese

Mackerel stuffed with carrots and peppers, under a cheese crust, looks very appetizing. A wonderful dish for the holiday.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 90 minutes

Ingredients

• Mackerel 3 pieces
• Salt to taste
• Ground black pepper to taste
• Fish spices to taste
• Lemon juice 1 tsp a spoon
• Onions 2-3 pieces
• Sweet pepper 2 pieces
• Carrots 2-3 pieces
• Butter 1-2 tbsp. spoons
• Water 50-80 ml
• Vegetable oil 1 tbsp. a spoon
• Cheese 150 g

Cooking method

• Rinse the mackerel under running water and dry with paper towels.

• Make two parallel cuts along the back on either side of the ridge. Do not go 5 centimeters or more to the tail.

• Using kitchen scissors, cut the ridge on both sides and carefully remove, then remove the remaining ribs, entrails and dark film.

• Rinse and dry the fish again.

• Salt and pepper the mackerel carcasses, sprinkle with spices and pour with lemon juice. Leave in the refrigerator for 30 minutes.

• Cut the onion and pepper into small pieces. Grate the carrots on a coarse grater.

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• Heat butter in a skillet over medium heat. Brown the onions for a few minutes. Add carrots and cook for another 5 minutes, stir occasionally.

• Add pepper to the vegetables and leave on the fire for another 3 minutes.

• Pour boiling water into the same pan and simmer under the lid for 4–5 minutes. Season with salt, pepper, stir and cool slightly.

• Cover the baking sheet with foil and grease with vegetable oil. Fill the fish with the filling and place on a baking sheet. Cover with foil on top.

  If the mackerel does not hold up evenly, use foil props.

• Bake for about 30 minutes at 200 ° C. Remove the foil, sprinkle the fish with coarsely grated cheese and place in the oven for another 10 minutes.

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