Baked mackerel in Greek style

Description

Pleasant juicy and tender fish, inspired by the Greek cuisine. Recipe adapted to my taste.

Ingredients

Mackerel

1 piece
Seasoning

2 pinch
Yogurt

1 Tbsp
The processed cheese

100 g
Cheese

60 g
Lemon

1 slice
The mixture of peppers

2 pinch
Bread crumbs

1.5 Tbsp
Tomato

1 piece
Pepper

0.333 piece
Greens

0.333 coup

Cooking

This is our set of core products. In the original, of course it is necessary to use feta, but I had to replace it that I had in the fridge.

Mackerel cut into fillets and try to release from the bones. Put in a suitable container, pour the goat milk /cow I/ and macerate for 1 hour.

Fillets on the outer side of salt /just a little bit, given the salt contained in the cheese/ and pepper, sprinkle with thyme and rosemary and lightly sprinkle with lemon juice.

Tomato and cheese cut into small pieces. Greens /I have parsley and Basil/ chop. Spread the filling on half of a fish fillet, spreading pieces of processed cheese.

Cover with stuffing second half fillet and secure with thread, or silicone flagella. Grease yoghurt and sprinkle with breadcrumbs.

Bake in the oven at t 180 degrees for 15 minutes and then with convection, grill or top heat for 5 minutes at a maximum temperature that the breadcrumbs browned.

When baking the odor was absent, due to pre-soaking fish. The fish turned out tender, juicy, with a pleasant acidity and very aromatic.

I fish liked cold, as the perfect complement to a glass of dry white wine.

The cooking time includes the soaking of the fish. Bon appetit!

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