Composition / ingredients
Cooking method
1. Gut the mackerel, clean out the black foam inside, cut off the head and fins. On the one hand, we make several deep incisions on the skin with a knife.
2. Rub the carcass outside and inside with salt, as well as dry spices for fish, sprinkle with olive oil, pour lemon juice, put a sprig of rosemary in the abdomen.
3. Peel the onion, cut it in half, and then cut it with plates, which we insert into the incisions on the carcass of the mackerel.
4. Peel potatoes and carrots, wash them, cut them into large pieces, then sprinkle with salt and pepper, pour olive oil, put them in a baking sleeve.
5. We put the prepared mackerel carcass in the sleeve to the vegetables, fix the sleeve, on one side of the sleeve we make punctures with a needle to release steam.
6. We leave the fish and vegetables in this position for an hour, after which we send them to the oven preheated to 200 degrees and bake for half an hour.
Serve immediately after cooking, if desired, you can decorate with herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Mackerel - 113 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
