Mackerel with herbs and lemon baked in foil

1. We wash whole carcasses of mackerel, gently cut the abdomen with a sharp knife, so as not to ass. Ingredients:

• Mackerel - 4 pieces
• Butter - 30 Grams
• Lemon - 1 piece
• Salt and pepper - To taste
• Capers - 2 Teaspoons
• Parsley, basil - 1 Piece (by bundle)

Instructions

1. We wash whole carcasses of mackerel, carefully cut the abdomen with a sharp knife, so as not to touch the gallbladder, gut the interior. In flowing cold water, thoroughly wash each carcass from the outside, and inside. We'll finish with paper napkins. 2. With a fork, stir butter, add capers, finely chopped greens of basil and parsley, lemon juice and salt. Inside and outside each mackerel, lubricate the resulting mixture. Inside the abdomen of each fish we put finely chopped lemons and chopped greens. 3. We fold the foil sheet in half and stack each carcass from above (the dimensions of the foil sheets should be much larger than the size of the fish itself). 4. We wrap the fish in foil, fix the ends of the foil and send it for thirty or forty minutes to a preheated oven, the temperature is two hundred degrees. 5. Then take the fish out of the oven, put it on a dish and serve it to the table. Mackerel served hot, decorate with fresh herbs and wedges of lemons.

Servings: 2