Fragrant mackerel with Provencal herbs in the oven

Mackerel is a delicate fish with a pleasant texture that, with the right combination of flavors, can become not just tasty, but a truly exquisite dish. Fragrant mackerel with Provençal herbs in the oven is just such a dish. It combines the light taste of fish with the aroma of Provençal herbs and pleasant notes of white wine, creating a simply incredible flavor combination.

1. Calories
   186,39 kcal
2. Protein
   10,15 gram
3. Fat
   14,2 gram
4. Carbohydrates
   0,83 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Mackerel

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   1 piece = 400 g
2. Lemon

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   1 piece = 120 g
3. Vegetable oil

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   50 ml = 50 g
4. White wine

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   150 ml = 150 g
5. Garlic

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   1 clove = 5 g
6. Salt

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   to taste
7. Black pepper peas

   ---

   
   to taste
8. Fragrant pepper with peas

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   to taste
9. Coriander

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   to taste
10. Provencal herbs

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    to taste
11. Rosemary

    ---

    
    to taste
12. Mint

    ---

    
    to taste
13. Thyme / thyme

    ---

    
    to taste

Steps:

1. 
   Wash the fish in running water, cut out the fillets. Lemon and fresh herbs should also be washed in running water and dried with paper towels.
2. 
   Combine salt, coriander, Provençal herbs and both types of peppers in a special spice mortar and grind everything together. Season the meat with the resulting seasoning.
3. 
   Cut the lemon into thin slices straight with the peel. Place lemon slices on the bottom of the baking dish. Place seasoned fish on top. Place fresh herbs on the fish and pour the wine marinade with 1 tbsp over everything. lemon juice. Place the fish in the refrigerator for 1 hour to allow it to marinate.
4. 
   Once the time is up, remove the fish from the marinade and remove excess with paper towels. Cover a baking sheet with foil, place a couple of lemon slices on top, and fish on them, lightly sprinkle it with oil. Sprinkle everything with finely chopped garlic and top with fresh herbs from the marinade.
5. 
   Cover the entire top with the second fillet, place a couple more slices of lemon on it and wrap everything in foil in several layers. Pierce the foil with a toothpick in some places. Bake the mackerel at 180℃ for 20 minutes after steam appears from the holes in the foil.
6. 
   Ready mackerel can be served cut into portions. A slice of lemon and pickled olives, as well as aromatic fresh herbs, will perfectly complement this dish.