Ingredients:

  • 1 mackerel;
  • 1 onion;
  • ½ Lemon;
  • 30 g of any hard cheese;
  • 1 clove of garlic;
  • 1 slice bell pepper;
  • 1 tbsp natural yogurt (sour cream);
  • salt, pepper;
  • spices to taste.

Preparation:

  1. The carcass of the mackerel carefully gut it, removing the head and tail. Then wash, dry with paper towels, RUB with salt, pepper and spices.
  2. Prepared mackerel to put on a plate, place in the fridge for 35-40 minutes for brining.
  3. Wash the lemon and cut into half rings. Lemon peel can be neatly trimmed so that she didn't mackerel bitterness.
  4. Onion peel, wash and slice like a lemon.
  5. Take out fish from fridge and place on a Board. With a sharp knife into the carcass to make deep cuts that will get to the range. The incisions should, as it were, to divide the mackerel into pieces.
  6. Into each incision insert the lemon and onion.
  7. Slice pepper into small cubes. Hard cheese grate on a fine grater. Garlic skip through the frog.
  8. Prepared ingredients to combine in a bowl, season yogurt with salt and spices. This curd will be stuffing for mackerel.
  9. So, put the mackerel on the foil, flip the back down and stuff the cheese filling to capacity.
  10. Then the edges of the belly to gently pull, and the carcass tightly wrap in foil.
  11. Stuffed mackerel can place (back down) in a baking dish and send to 45 minutes in oven preheated to 180 degrees.
  12. After this time foil need to unwind and reveal. Then the fish to shift to the side so that the lemon slices looked up. To include grill or convection, bake the mackerel for at least 5 minutes until Golden brown.
  13. Baked mackerel remove from the foil, cut into portions, place on a plate, pour juice from foil and serve hot to the table.