Summary

Ingredients

• 2 mackerel (s)
• 0.5 ½ lemon (n)
• 50 ml sherry
• 2 tomato (s)
• 1 onion (s)
• 1 bell pepper (s)
• 2 cloves garlic
• 1 teaspoon coriander seeds, whole
• 4 carnation (s)
• 2 allspice grains
• 0.5 teaspoon ½ peppercorns
• 1 ½ teaspoon salt
• some stalks dill
• some stalks parsley
• 1 bay leaf
• Oil for the roasting pan

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Instructions

1. Grind coriander seeds, cloves, allspice 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.
2. Brush the roasting pan with oil. Do not cut the vegetables too small.
3. Clean the mackerel, cut off the head and tail, drizzle the fish with lemon juice. Rub the mackerel inside and outside with the spice mixture, put 1/2 bay leaf and some chopped vegetables into the abdominal cavity, place in the roasting pan.
4. Place the cut vegetables under and on top of the mackerel in the roaster, drizzle with sherry and a little oil. Bake in a preheated oven at 180 ° C for about 30 minutes. Shortly before the end of the cooking time, add a dash of sherry if necessary. Decorate with fresh herbs and serve.
5. Tip: The skin of baked mackerel becomes soft and can be eaten, the meat has very few bones. Cooked mackerel is also relatively easy to fillet.