Summary

Ingredients

• 4 mackerel (s), ready to cook
• 1 lemon (s), juice it
• salt and pepper
• 4 clove (s) garlic
• 4 tomato (s)
• 1 small zucchini
• 80 g mushrooms, fresh
• 1 fennel
• 60 g olives, black
• 1 sprig rosemary
• 4 tablespoon olive oil
• 6 tablespoon schnapps, (aniseed schnapps)

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Instructions

1. Wash the mackerel in cold water and pat dry. Drizzle with lemon juice on the outside and inside, salt and pepper.
2. Finely chop the garlic, quarter the tomatoes, wash the zucchini, mushrooms and fennel and cut into thin slices. Mix all the vegetables with the olive oil, olives, half of the brandy and the stripped rosemary needles. Season with salt and pepper.
3. Slice the skin of the mackerel diagonally and brush with the rest of the schnapps. Preheat the oven to 180 degrees.
4. Brush 4 sheets of aluminum foil in the middle with olive oil and spread the vegetables on top. Place the mackerel on top and seal the foil. Cook for 35 minutes on the middle rack in the oven.
5. Serve in aluminum foil.