Take the onion and divide it. Roughly chop one half (goes with the fish), finely chop the other half (goes with the fried potatoes). Chop the garlic clove as well. Wash and roughly chop the parsley. Slice the lemon and cut one half into slices.
Wash and peel the potatoes and cook for 10-15 minutes. Make sure that the potatoes are still a bit firm, then you can fry them better later and they won`t fall apart. Preheat the oven to 180 °.
While the potatoes are cooking, wash and dab the mackerel. Place on a double-folded piece of aluminum foil that is big enough to wrap the fish in. Drizzle a little olive oil over the fish and then rub it on both sides with the chopped parsley, garlic and coarsely chopped onion. Put some of the chopped ingredients in the fish. Then season with coarse sea salt and pepper from the mill, both outside and inside. Seal the fish belly with two toothpicks.
Melt the butter in the pan and briefly (!) Toss the fish in it. You have to be careful that the fish is not too long in the pan, as the skin of the mackerel comes off easily. Then put the fish back on the aluminum foil, pour the melted butter from the pan over it and squeeze out a little lemon juice. Seal the fish with the aluminum foil and place in the oven. Baking time 30 minutes.
Drain the potatoes, which have now been cooked, and cut them into slices. It takes about 15 minutes to prepare the fried potatoes. That means, when the fish is half done, you can fry the fried potatoes with the finely chopped onions in olive oil in the pan that the fish was in before until crispy and brown.
Unpack the cooked fish and serve with the lemon wedges and the fried potatoes.
Ingredients
Print Recipe
Pin Recipe