Mackerel from the foil

Ingredients for 4 servings:

• 1 bunch of dill
• Salt and pepper from the mill
• 1 large carrot(s)
• 1 small fennel bulb(s)
• 50 g mushrooms, fresh
• 4 mackerel(s), ready to cook, 200 g each
• 1 large lemon(s), juice
• 1 large lemon(s), organic, sliced

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Clean the mushrooms and wipe them with kitchen paper. Clean the carrot and fennel. Wash the fennel, peel and wash the carrot. Slice the vegetables. Rinse the mackerel and pat dry with kitchen paper. Place each mackerel on a piece of heat-resistant aluminum foil, season with salt and pepper, and drizzle with lemon juice. Wash the fresh dill and shake dry. Spread the dill and vegetables evenly over the mackerel and fold the foil into parcels. Place the aluminum parcels on a baking sheet. Bake in a preheated oven at approximately 200°C (top/bottom heat) for about 25 minutes. Then open the parcels and serve the mackerel with the vegetables. Garnish with lemon slices, if desired.