Mackerel stuffed with Mexican mixture in the oven

1. Gut the fish, remove the gills, tail and fins. Rub the carcasses with salt and leave for 15 minutes.
2. Boil the rice after rinsing. You can boil it in water in a ratio of 1 to 2 and then rinse. Or you can boil it in a lot of water and then just throw it in a colander - as anyone likes. When cooking rice, add 0.5 tsp salt.
3. Heat 1 tablespoon of sunflower oil in a frying pan and fry the frozen vegetables for about 10 minutes, until tender. Then add the ready-made rice to the vegetables, warm it up for 2 minutes with the vegetables, add butter to the rice and stir until it completely dissolves. Season to taste. Put the finished fish filling on a plate and let it cool down a little.
4. Fill the bellies with stuffing, if necessary, stab them with toothpicks or sew them up. Cut the onion into thin half rings.
5. Lay the foil on a baking sheet and lubricate it with a thin layer of sunflower oil. Lay out a pillow of onions, and fish on top.
6. Wrap the foil and place the fish pan in a preheated 170 degree oven. Cook for 25 minutes, then open the foil, put the thinly sliced lemon on the fish and return the pan to the oven for 5-10 minutes.
Have fun!
PS. Any fish is suitable for this recipe, tested. If you are cooking for a holiday, cut the fish not on the abdomen, but on the upper fin, take out the bones and insides and put the fish on the abdomen - you will get a boat for stuffing. In this form, the filling is sprinkled with cheese for a beautiful crust.