Mackerel on salt with lemon

I bring to your attention an unusual recipe for cooking mackerel on salt in the oven (everyone knows the valuable properties of the meat of this fish, which is rich in trace elements and vitamins vital for human health). I really hope that this recipe will appeal to fish lovers and those who lead a healthy lifestyle - because the way of cooking this valuable breed indicates this!Wash the frozen mackerel thoroughly under running cold water. Absorb excess moisture from the fish with a paper towel. Pour a thick layer of salt about five millimeters into the baking dish. If you get a thicker layer, it doesn't matter - the fish will still take the amount of salt it needs. We put the frozen and washed fish on a layer of salt (we don't need to do anything else with it) and send our beauty to the oven (I don't heat it beforehand and put the baking dish in a cold oven). Bake our fish at a temperature of 180 degrees for about 50 minutes. You will see the readiness of the mackerel by the slightly golden skin color. Carefully transfer the finished fish from the baking dish to a plate, let it cool down a little and carefully remove the head with a sharp knife. Next, after cutting the belly of the carcass, remove the contents (by the way, the insides are perfectly obtained entirely). The skin also lags behind the meat remarkably! I remind you that according to this recipe, additional salting of fish is not required, since during cooking the mackerel absorbs the amount of salt that it needs. Squeeze out a little lemon juice on the fish. It will give a unique touch! Greens (in my case, parsley) can be taken any that you like and have to taste. Mackerel cooked in this way is good both hot and cold (even the next day). The meat of fish baked in the oven on salt is unusually tender, tasty, fragrant; with every piece eaten, you want to eat more and more! Try to cook mackerel in this way and you will be very satisfied! Bon appetit!