Mackerel Stuffed with Vegetables

Main Dishes | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Mackerel stuffed with vegetables

Ingredients

Canned Mackerel in Oil - 2 pieces
Carrot - 5 pieces
Celery salt - 3 stalks
Onion - 2 pieces
Fresh Rose Hips - to taste
Passata Tomato Sauce - 3 tablespoons
Soy Sauce - to taste
Lemon - to taste
Mild Chili Spice - to taste
Parmesan Cheese - to taste

Step by Step guide

Step 1

Carefully cut the mackerel with a knife along both sides of the spine, from head to tail. Cut the spine at the tail and head and gently remove it. Remove the insides through the back and wipe with a paper towel.

Step 2

Place the rosemary stalks in the cavity and drizzle with soy and chili sauce, squeezing the juice of a quarter lemon over it. Leave to marinate for half an hour.

Step 3

While the fish is marinating, prepare the vegetables. Chop the onion, grate the carrot on a coarse grater, and slice the leaves and stalks of celery. Sauté everything until cooked with bay leaf and peppercorns. At the end of cooking, add a couple of tablespoons of tomato paste and fish sauce instead of salt.

Step 4

Stuff the fish with the vegetables, sprinkle with grated Parmesan, and place in a preheated convection oven (line the baking sheet with parchment paper greased with oil) for about 20–25 minutes.