Mackerel with mackerel

Bake fish Have you ever wondered: why is freshly frozen mackerel almost worth a penny, and the same hot-smoked fish at times more expensive? Of course, any processing costs some money, especially if the product at the same time acquires such amazing taste, stunning aroma and attractive appearance. And yet the mark-up is too high. But to cook mackerel is even more delicious than the one that is sold in the store, it is very easy, and this delicacy will be much cheaper. However, to ensure that your dish is saturated with a fragrant haze, it is desirable to cook it on an open fire - on a fire or in a barbecue, but for this, there are outings on nature on weekends and trips to the dacha. That's where you can offer to your family and friends instead of the already familiar shish kebab or chicken legs on the grill, a delicious mackerel baked on a grill with Provencal herbs and lime. As a result of simple manipulations, the most difficult of which will be the cultivation of fire, you will get an excellent hot dish. And if you have patience and wait a little, it will turn into an equally wonderful cold snack, under which it is so nice to drink a quiet summer evening a glass of beer or even a glass of vodka in a good company.

Bake fish Have you ever wondered: why is freshly frozen mackerel almost worth a penny, and the same hot-smoked fish at times more expensive? Of course, any processing costs some money, especially if the product at the same time acquires such amazing taste, stunning aroma and attractive appearance. And yet the mark-up is too high. But to cook mackerel is even more delicious than the one that is sold in the store, it is very easy, and this delicacy will be much cheaper. However, to ensure that your dish is saturated with a fragrant haze, it is desirable to cook it on an open fire - on a fire or in a barbecue, but for this, there are outings on nature on weekends and trips to the dacha. That's where you can offer to your family and friends instead of the already familiar shish kebab or chicken legs on the grill, a delicious mackerel baked on a grill with Provencal herbs and lime. As a result of simple manipulations, the most difficult of which will be the cultivation of fire, you will get an excellent hot dish. And if you have patience and wait a little, it will turn into an equally wonderful cold snack, under which it is so nice to drink a quiet summer evening a glass of beer or even a glass of vodka in a good company.

Ingredients:

• Mackerel 2 pcs.
• Lime 1 pc.
• Parsley fresh 1 bunch
• Fresh dill 1 bunch
• Provencal herbs 2 tbsp. l.
• Pepper black ground 1 pinch
• Salt 2 pinch

Instructions

• Step 1 For baking fish you need limes, greens, spices and salt. If the fish is frozen, then it must be defrosted beforehand.
• Step 2 Lime is well washed and cut into half rings.
• Step 3 Remove the mackerel, remove the gills and fins, wash well under running water inside and out.
• Step 4 Next, make oblique incisions on both sides from both sides.
• Step 5 Grate the fish with salt, pepper and a mixture of Provence herbs. Insert the lime segments into the incisions.
• Step 6 The greens are well washed and dried, and then densely packed into the fish. Leave the mackerel marinated for 20-30 minutes.
• Step 7 Put the fish on the grill and bake on charcoal for 20-30 minutes.
• Step 8 Turn the grill periodically to ensure that the fish is evenly baked and a golden crust is obtained.