How to make
The mackerel must be freshly caught - the eyes must be clear, the gills must be bright red and the fish must have the aroma of the sea.
As the old fishermen say A fish has seven valuable qualities and with every passing hour it loses one of them!
The fish is washed under running cold water, cleaned from the gills and entrails, by leaving the head and it is rinsed again very thoroughly under running cold water. BE CAREFUL when cleaning the sharp spikes that are hidden right by the anus, because they are very sharp and you can easily injure yourself.
It is salted outside and inside with salt, by not forgetting the head. Put it in a tray and put it in the fridge for a short time. It is desirable that the fish are at a slight angle with their heads down to drain.
After they have been left for about 30 minutes, they are drained well and each fish is placed on a wide piece of aluminum foil. It is sprinkled with black pepper and drizzled with sunflower oil and lemon juice inside and out. The foil is wrapped tightly into a package.
The packets with the fish are grilled on a well-heated grill for about 6-7 minutes on each side.
It is good to serve the baked mackerel in portion plates directly with the foil.
Garnish the baked fish with a lemon slice and lemon juice-marinated carrot roses.
For decoration, choose a green spice according to your taste - parsley, dill, basil, rosemary.
The Delicious Greek Mackerel is ready.
