Mackerel in the sleeve

We carefully clean the carcass of mackerel, remove the gills, mine. We rub with a mixture of salt and pepper. Onion Ingredients:

• Mackerel - 2 pieces
• Onions - 2-3 pieces
• Salt - 1 teaspoon
• Lemon Pepper - 1 Pinch
• Bay Leaf - 1 piece
• Cumin - 1 pinch

Instructions

We carefully clean the carcass of mackerel, remove the gills, mine. We rub with a mixture of salt and pepper. Onions are cleaned, cut into half rings or rings, sprinkled with cumin. Cut off the sleeve to bake the desired length. We fix one end of the sleeve with a special clamp or simply tie a string and put a mackerel and cooked onions in a sleeve. Evenly distribute the onions between the fish. We make 5-6 punctures in the sleeve in order to leave the steam. We send our fish in the sleeve in a preheated oven to 180-200 degrees for 25-35 minutes. The cooking time depends on the size of the mackerel carcass. If the fish is large - boldly stand in the oven for about 35 minutes. If you want to get a golden crust on the fish - then 10 minutes before the end of cooking, cut the sleeve and open the fish.

Servings: 3-4