Soft and juicy mackerel fillets

Preparation steps

• I use frozen mackerel fillets more often than fresh ones, unfortunately. However, if marinated finely, it will be very juicy and tasty. I have homemade, ie my own herbs, but there is also a purchased, Mediterranean mixture of spices. In dcl, to dcl and a half olive oil put half a tablespoon of the broth and mixture, also half a tablespoon of garlic powder (or a few crushed cloves of garlic, if you do not have powder) and a little salt and pepper. Add (thawed) fillets to the well-mixed mixture and leave for one and a half hours.
• Preheat oven to 200st. While the fish is marinating, peel the potatoes, cut them into thin slices, the carrots too, the onion into quarters and if you want some more vegetables. Put olive oil (not too much!) And 3-4 tablespoons of water in the protvan. Put the potatoes and other vegetables in it, sauté a little and add salt and cover with aluminum foil and put in the oven for about 20 minutes.
• Take the vegetables out of the oven and put the fillets in that foil, making sure that the marinade does not leak out, that is, together with it. Fold the fillets with foil on all sides, and place in a hot oven on a wire rack (preferably in some smaller tin, just in case it doesn’t leak), and the potatoes down. I turn on the grill program. Leave for 15min. Take out the baked fillets (pictured) and transfer them to the protvan together with the vegetables, add half a dcl of white wine and return to the grill for 10 minutes.
• Remove the protvan and cover it again with foil (take another piece) for 5-10min.