Baked mackerel (Arabic)

Ingredients for 4 servings:

• 4 mackerel(s), ready to cook
• Salt
• ½ tsp pepper
• 2 tbsp lemon juice
• 2 onions
• 2 cloves garlic
• 500 g potatoes
• Oil, for the mold
• 1 tsp tomato paste
• ½ tsp turmeric
• ½ tsp curry
• ½ tsp cayenne pepper
• 1 bunch parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the fish and rub it inside and out with salt and pepper, then drizzle with lemon juice. Peel and finely chop the onions and garlic cloves. Peel and quarter the potatoes. Preheat the oven to 250 degrees Celsius (220 degrees Celsius fan oven). Grease a baking dish with oil and arrange the potatoes, onions, and garlic on top. Mix tomato paste with turmeric, curry, and cayenne pepper in about 200 ml of water and pour over the potatoes. Season with salt. After about 5 minutes, reduce the oven temperature to 180 degrees Celsius (160 degrees Celsius fan oven). Add a little more water if necessary. Cook for another 25 minutes, then place the fish on the potatoes and continue cooking for about 20 minutes. Baste occasionally with the cooking juices. The fish is cooked when the dorsal fin can be easily pulled out. Sprinkle with parsley before serving. Variation: Cut the leek into rings and place them in the bottom of the baking dish. Place the potatoes on top. Double the tomato paste and seasonings, and place salmon fillet on top of the potatoes instead of the mackerel. I used hot paprika instead of cayenne pepper.