The first time I saw the recipe in one of the cooking magazines and I couldn't resist. The dish belonged to Brazilian cuisine, though as later I saw on the Internet, inherent in the entire Latin American region. So cod to clean and wash. On the inner side rubbed with a mixture of salt and pepper and leave for 20-30 minutes. As I mentioned, did twice, the second time with the mackerel, it is done all the same operations.

While the fish is marinating, prepare the stuffing. Here are some differences. The set of products the same, but for cod I onion finely sliced, the nuts are crushed with a rolling pin, and mackerel nuts with onions through a meat grinder missed. Then to walnut-onion mixture is added to the garnet grain (it took me one medium pomegranate). Flowers cloves grind in a mortar and with cinnamon added to the mix. Gently mix everything together to avoid damage to pomegranate grains.

With the mixture stuff our fish. In the case of cod, where the stuffing loose, the edges held together with toothpicks, creamy stuffing in Cumbria and he keep the edge.

In the original version of fish spread on oiled baking sheet and sprinkle a little extra flour so I did with cod. Mackerel I wrapped in foil.

But then again all the same. Put in a preheated 180 degree oven for 20-30 minutes.

Here is the breakdown of cod. Don't forget when serving to get rid of the toothpicks.

When serving, you can add optional lemon. That's the mackerel was the cut.