Oven-baked mackerel with garlic and vegetables

Ingredients for 4 servings:

• 2 mackerel(s)
• ½ lemon(s)
• 50 ml sherry
• 2 tomatoes
• 1 onion(s)
• 1 bell pepper(s)
• 2 cloves garlic
• 1 tsp coriander seeds
• 4 carnations
• 2 allspice berries
• ½ tsp peppercorns
• 1 ½ tsp salt
• a few sprigs of dill
• a few stalks of parsley
• 1 bay leaf
• Oil for the roasting pan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick, spicy and juicy, Ukrainian recipe

Grind the coriander seeds, cloves, allspice berries, and peppercorns in a coffee grinder or mortar, mix with salt. Add the finely chopped dill and parsley, press in the garlic cloves, and mix everything well – the spice mixture is ready. Brush the roasting pan with oil. Don’t chop the vegetables too finely. Clean the mackerel, trim the head and tail, and drizzle the fish with lemon juice. Rub the mackerel inside and out with the spice mixture, place 1/2 bay leaf and some chopped vegetables into the abdominal cavity, and place in the roasting pan. Place the chopped vegetables under and on top of the mackerel in the roasting pan, drizzle with sherry and a little oil. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Just before the end of the cooking time, add a splash of sherry. Garnish with fresh herbs and serve. Tip: The skin of baked mackerel becomes soft and can be eaten, and the meat has very few bones. Cooked mackerel is also relatively easy to fillet.