Mackerel in French
A dish similar to this, with white fish and in foil, I tasted for the first time in Strasbourg, France when I was on a study visit to the Council of Europe. I experimentally adapted the ingredients and the way of baking to mackerel and it turned out to be a delicious dish that I made for the second time today. I share the recipe with everyone to spread a little French experimental cuisine throughout Croatia.
Preparation steps
- Cut the onion into thin slices. Coat a refractory deep dish with olive oil and place half of the chopped onion on the dish.
- Clean the fish, chop off the heads, wash and salt well. Fill the inside with a little rosemary and parsley, and place them in an oiled refractory dish lined with onions.
- Arrange the rest of the onions on the fish, then pour over the olive oil. Sprinkle everything with lemon juice. Bake in a preheated oven at 200 C until the top of the fish is browned. There must be some juice left at the bottom of the bowl (do not wait for everything to evaporate).
- Slice the potatoes as desired, add salt, sprinkle with parsley and oil. Bake at 200 C in the oven at the same time as the fish. Potatoes should be baked separately so that they are not sour due to the influence of linun juice.
- Serve with Merlot red wine.