Mackerel Stuffed with Cheese and Garlic

This recipe is special in that the fish is stuffed with a very spicy filling of hard cheese, garlic, bell pepper and spices. Also, slices of lemon and onion are inserted from the outside of the carcass, which complement the taste of the dish and complete its beauty.

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Ingredients:

• 1 mackerel;
• 1 onion;
• ½ lemon;
• 30 g of any hard cheese;
• 1 clove of garlic;
• 1 slice of bell pepper;
• 1 tbsp. l natural yogurt (sour cream);
• salt pepper;
• spices to taste.

Cooking:

1. Gut the carcass of the mackerel carefully, removing the head and tail. Then wash thoroughly, dry with paper towels, grate with salt, pepper and spices.
2. Put the prepared mackerel on a plate, place in the refrigerator for 35-40 minutes for salting.
3. Wash the lemon and cut into half rings. Lemon skins can be carefully cut so that it does not give the mackerel bitterness.
4. Peel, wash and chop the onion like a lemon.
5. Remove the fish from the refrigerator and put it on the shelf. Use a sharp knife on the carcass to make deep cuts that will reach the very ridge. In this case, the incisions should, as it were, divide the mackerel into portioned pieces.
6. Gently insert a slice of lemon and onion into each incision.
7. Slice the pepper into small cubes. Grate hard cheese on a fine grater. Skip the garlic through the garlic.
8. Combine the prepared ingredients in a bowl, seasoned with yogurt, salt and spices. This cheese mass will be stuffed for mackerel.
9. So, put the mackerel on foil, turn it backside down and stuff the cheese mass to capacity.
10. Then gently pull off the edges of the belly, and wrap the carcass tightly in foil.
11. Stuffed mackerel (back to back) in a baking dish and send for 45 minutes in the oven, preheated to 180 degrees.
12. After this time, the foil must be unwound and opened. Then shift the fish on its side so that the slices of lemon looked up. Turn on grill or convection, bake mackerel for at least 5 minutes until golden brown.
13. Remove the baked mackerel from the foil, cut into portions, put on a plate, pour the juice from the foil and serve hot to the table.