John Myers
Ingredients for 4 servings:
- 4 mackerel(s), ready to cook
- 1 lemon(s), juice
- salt and pepper
- 4 garlic cloves
- 4 tomatoes
- 1 small zucchini
- 80 g mushrooms, fresh
- 1 fennel
- 60 g olives, black
- 1 sprig(s) rosemary
- 4 tbsp olive oil
- 6 tbsp schnapps (aniseed schnapps)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Wash the mackerel with cold water and pat dry. Sprinkle with lemon juice inside and out, season with salt and pepper. Finely chop the garlic, quarter the tomatoes, and wash and thinly slice the zucchini, mushrooms, and fennel. Toss all the vegetables with olive oil, olives, half of the schnapps, and the stripped rosemary sprigs. Season with salt and pepper. Make a diagonal cut in the skin of the mackerel and brush with the remaining schnapps. Preheat the oven to 180 degrees Celsius. Brush the center of four sheets of aluminum foil with olive oil and arrange the vegetables on top. Place the mackerel on top and seal the foil. Cook on the middle rack of the oven for 35 minutes. Serve in the aluminum foil.
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