Mackerel is not necessary to buy meat. It is quite easy in processing. Easier to cut slightly frozen fish. Cut the head, tail and fins (rinsing, you can use them when cooking fish broth), slide a sharp knife from the back left of the spinal bones (as close as possible to it), separating the left half. On the right side do the same.

Remove all large bones, wash the fish. Back from mackerel to cut not only convenient, but also more correct: do not cut the abdomen, which contains a lot of fish oil. But for this recipe I fish still cut in half. Do not forget to advance preheat the oven. In this recipe I use the grill function, but can be baked in normal mode, holding the temperature a little more. Garnish for fish, I prefer rice, so at this point will supply water for cooking on the fire.

Peel and slice the Apple. I have one, but very large. Apple is better to choose sour or sweet and sour.

Nadrezhte mackerel from the skin to the fish when frying is not deformed. Put on a greased baking sheet skin side up, around, place the apples, season the fish with salt, sprinkle with fresh rosemary leaves. Apples can be a bit of grease. Fry the fish for 2-3 minutes (grill) until the skin is lightly browned in places.

Meanwhile, place the rice in a saucepan. I use a mixture of white fragrant wild and basmati rice mix in cooking bags of TM Mistral. In my opinion, in this dish the fish portion is big, so only 1 package of this rice for two. But I cook out of habit more))) This rice is cooked 15 minutes, this is more than enough to finish cooking fish

Also mix in a bowl jam and vinegar.

Remove the pan from the oven and liberally brush the fruit with a mixture of fish, the rest spread on apples. Return the dish to the oven for a few minutes (I cook for a few minutes in the grill) until tender.

Meanwhile, the prepared rice.

Serve the dish to taste. Fish garnishes rice and apples, fish and rice you pour syrup from pan.