A fish you can take almost any, not bony. In my case mackerel, 3 carcasses weighing approximately 600g. The fish gut (if with scales, the first is cleaned of scale), make an incision in the abdomen to remove it through the inside, remove the gills, if you cook with your head. Rinse thoroughly. Make a few shallow cuts diagonally in order that the skin will not burst when cooked and the marinade is better absorbed in the pulp. The fish have to acidify, that is good to sprinkle it with vinegar (or lemon juice optional) inside and outside. Just add salt because the marinade too salty.

Fresh herbs minced with a blender. Mix 1 tbsp of chopped greens, pressed garlic, soy sauce, mustard, vegetable or olive (to taste) butter and pepper mixture.

The marinade is good to spread the fish inside and out. Leave for 1 hour.

Preheat the oven to 220 degrees. Fish, arrange on a baking sheet (on a silicone Mat). Put in the oven, better under the grill. If the functions "grill" but I can bake so.

To make the sauce. Onion, greens, a slice of ginger, a little hot pepper chopped. Place in a small blender. Add soy sauce, mustard, mayonnaise, pepper mix.

Good grind until a homogeneous mass. The sauce is ready.

Do not forget about fish. When the fish is browned on one side, flip, if left in the marinade again to lubricate.

Cook until light blush on the other hand, sometimes pouring the separated juice, which will ensure the juiciness of the finished fish. Preparing fish is not long, about 15 minutes each side (depending on size of fish).