Mackerel with champignons

Description Products Steps

Mackerel is one of the most famous representatives of the marine world for residents of Russia and all of Europe as a whole. The biggest advantage of mackerel is its Omega-3 content; in mackerel its content is several times higher than in other marine fish. Fish is one of the main products in the human diet. Fish contains a lot of vitamins, easily digestible protein, it is low in calories and contains many healthy fatty acids. And in combination with mushrooms we get a complete dish.

Calories
179,37 kcal
Protein
12,8 gram
Fat
13,62 gram
Carbohydrates
1,34 gram
~ Time
1 Min
Pepper
Complexity

Products per 4 serving:

Mackerel

3 pcs. = 1200 g
Vegetable oil

2 tsp. = 10 g
Hard cheese

100 g
Champignons

9 pcs. = 288 g
Sour cream

2 cup = 420 g
Lemon juice

2 tbsp. l. = 36 g
Rosemary

to taste
Salt

to taste
Black pepper ground

to taste

Steps:

Wash the fish well, remove the head and intestines, rinse again and pat dry with a paper towel. Peel the garlic.
Cut the fish and remove the bones. Place the fillet on a baking sheet lined with foil, skin side down, brush the flesh with sour cream, salt, pepper and sprinkle with lemon juice.
Chop the greens and grate the cheese on a coarse grater. Sprinkle the mackerel fillet with herbs and grated cheese.
Finely chop the mushrooms and eggs and place on the cheese. Drizzle with olive oil and stack the fillets side by side to form a fish.
Wrap in parchment or foil and place in the oven for 30 minutes at 160⁰C. Uncover the parchment and let the fish brown for another 10 minutes.
Serve the fish after cooling slightly on a wooden cutting board with lemon quarters and the yogurt and herb sauce. Baked potatoes will go well with fish; bake them right next to the mackerel on a baking sheet. This way you will have a complete, festive and elegant meal.

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