Usuba
Mackerel in a cooking bag with lemon and onion
Whole mackerel baked in a packet with lemon and onion. The fish turns out juicy and tender with an aromatic filling. A simple cooking method without any fuss.
- Total
- 60 min
- Standard serving
- 204 g
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the mackerel. Cut off the fins and remove the gills. Mackerel has no scales, so cleaning is not necessary.
Cut open the belly from head to tail, being careful not to damage the gallbladder. Remove the innards and black membrane.
If desired, remove the backbone and small bones. Please note: without the backbone, the fish may fall apart during cooking.
Make three shallow diagonal cuts on each side of the fish on the outer surface.
- 2
Step 2
Rinse the fish thoroughly. Dry with paper towels.
- 3
Step 3
Salt and pepper the fish on all sides. Season with fish spices.
Lay out the carcass with the inside facing out. Brush with vegetable oil and sprinkle with lemon juice.
On one half, arrange the onion rings, on the other — lemon slices. If desired, season once more with spices.
- 4
Step 4
Place the fish back in its original position. Insert lemon half-rings into the cuts on the skin.
- 5
Step 5
Place the mackerel in a baking bag head down. Wrap the bag tightly around the fish and tie it.
Bake in a preheated oven at 180 degrees for 35 minutes.
Cut open the package and leave the fish in the oven for another 5–10 minutes to brown.
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