Jewish baked mackerel

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   Remove the giblets and separate the head and tail of the fish, cut the fish completely along the abdomen and flatten it on a hard surface. Then carefully remove the central vertebral bone.

3. Step 3:

   

   Chop the garlic finely

4. Step 4:

   

   Make several cuts in the fillet and stuff with finely chopped garlic.

5. Step 5:

   

   Season the fillets with salt and pepper to taste and put the bay leaf

6. Step 6:

   

   Cover the fillet with a thin layer of mayonnaise. You can also use sour cream, but please note that if you are a Jewish believer, the requirements of kashrut in this case will not be met. Add a thinly sliced slice of lemon to the fillet.

8. Step 7:

   

   Now carefully, so that the contents do not spill out, close the two halves of the fillet and carefully wrap it in foil, wrap it in such a way that the juice released during frying does not flow out of the mold.

9. Step 8:

   

   Spread the portions on a baking sheet and bake in a preheated 170 degree oven for about 20 minutes.

10. Step 9:

    

    After the fire is turned off, the fish should stand in the oven for about 15 minutes, then we put it on plates wrapped and finely chop the greens so that the participants of the meal can sprinkle their portion of fish with it.

11. Step 10:

    

    Our baked mackerel is ready in Hebrew.

12. Step 11:

    

    Bon appetit!