Buckwheat with fish in the oven

1. My fish, we don't cut off the head. We cut the mackerel along the ridge, open the fish, remove the insides. Do not forget about the black film, it also needs to be cleaned. We remove the gills, spine and bones. Now that the carcass is ready, we wash it, dry it with paper towels.

2. We sort out the buckwheat, fill it with water, let it swell. It will take about an hour. Meanwhile, peel the onion, cut into small cubes. Celery is also cleaned, cut finely. Tomatoes are washed, cut into cubes. Peel the garlic (take 2 cloves), pass through the press. Peel the chili pepper from the seeds, cut into rings. If you want a sharper taste, you can not peel the seeds.

3. Fry the prepared vegetables in sunflower oil until golden. For frying, it is better to use refined sunflower oil. If desired, it can be replaced with any other vegetable. Olive oil or corn oil will do well here.

4. We put the swollen buckwheat in a frying pan with vegetables, add water (about 100 ml will be quite enough), cook until the moisture completely evaporates. Season with ground coriander, salt and pepper to taste.

5. Then we fill the prepared mackerel carcass with buckwheat with vegetables. Peel the carrots, wash them, cut them into circles. We spread carrot circles on the bottom of a heat-resistant mold, place stuffed mackerel on them.

6. Spread a couple of rosemary sprigs and a couple of unpeeled garlic cloves on top of the mackerel for flavor, send the mold to the oven preheated about 200 degrees, bake for 20-30 minutes.

7. We decorate the finished dish to taste, for example, with fresh herbs or lemon slices.

Bon appetit!