Ingredients

Title Value
1. Mackerel 1 PC.
2. French mustard 1 art. l
3. Salt taste
4. Black pepper taste

Cooking

1. Stage

Mackerel must first be thawed, it is better to do this in the refrigerator on the bottom shelf so that the fish does not lose its taste. For mackerel, remove the head and entrails. Rinse well and wipe. Immediately put on a large piece of foil so that you can wrap it tightly.

1. Stage. Mackerel must first be thawed, it is better to do this in the refrigerator on the bottom shelf so that the fish does not lose its taste. For mackerel, remove the head and entrails. Rinse well and wipe. Immediately put on a large piece of foil so that you can wrap it tightly.

2. Stage

Rub the mackerel with salt and pepper inside and out. Spread mustard on all sides.

1. Stage. Rub the mackerel with salt and pepper inside and out. Spread mustard on all sides.

3. Stage

Wrap tightly in foil.

1. Stage. Wrap tightly in foil.

4. Stage

Bake at 200 degrees for 20 minutes, then open the foil and cook for another 10 minutes.

1. Stage. Bake at 200 degrees for 20 minutes, then open the foil and cook for another 10 minutes.

5. Stage

Bon Appetit!!!

6. Stage

The mackerel in the oven with mustard is very tender, juicy and tasty. Such a fish is great for mashed potatoes or another side dish, as well as a separate dish with vegetable salads or pickles. Mackerel has a very strong flavor during cooking, so cook in foil. Mustard makes the fish tender and juicy, but you can also put a few circles of lemon in the abdomen for taste, then the dish will become more saturated and aromatic. such a mackerel will definitely decorate any holiday table, it just melts in your mouth.