For stuffed mackerel, I chose the steamed long grain rice. It combines very well with fish and most importantly not sticky, just what you need. The rice cook until soft for 10 minutes.

Mackerel it is advisable to take thicker and bigger. With the fish easier to work with. Stuff the fish we will be on the back. Wash the fish, trim the side fins. Then with a thin knife to make incisions on the back on both sides of the ridge. Fish flesh to slide gently by hand and cutting it with a knife, separate the rib bones from the backbone. With sharp scissors cut and remove the ridge in the center of the tail and head.

Remove all the rib bones inside. Very carefully remove the black tape on the abdomen – it can taste bitter. Remove the gills on the head. Rinse fish. Blot with a paper towel. Season with salt and pepper and set aside.

Chilled rice is mixed with chopped dill, 1 tsp turmeric, Basil. Add lemon juice, orange and two tablespoons of olive oil. Mix thoroughly.

Fish the "pocket" to fill with the rice stuffing.

Add the parsley. Top generously sprinkle with the breadcrumbs. Sprinkle lightly with olive oil.

Sprinkle with turmeric.

The fish lay on a baking tray lined with baking paper or foil. Bake in the oven for 20 minutes at 180 degrees.

You can serve the mackerel warm and cold. Be sure to offer guests a wedge of lemon. If desired, fish can be optionally sprinkle with lemon juice. Mackerel itself is delicious but a bit greasy. And in combination with rice stuffing gives the rice extra fat. The resulting dish is very harmonious taste.