Baked mackerel with mustard and mayonnaise
Ingredients needed for baking mackerel with mustard and mayonnaise. Don't defrost the fish; it will be easier to clean.
In a deep bowl, combine mayonnaise, mild mustard, lemon juice, and add soy sauce to taste instead of salt. You won't need more than a tablespoon. Set the sauce aside for now.
Cut off the mackerel's head and tail, remove the entrails and the black membrane inside the belly, and wash the fish. Now you can leave it until it's completely defrosted.
Once the mackerel is completely defrosted, make crosswise cuts along the entire back on one side. Slice the onion into half rings and insert them into each cut and into the belly. Generously coat the mackerel with the previously prepared mustard and mayonnaise sauce.
Place the fish in a baking dish, preferably on foil if it is not ceramic, and bake in a preheated oven at 200 degrees Celsius for 20-25 minutes without convection.
Oven-baked mackerel with mustard and mayonnaise is ready to serve. Golden-brown, juicy, and delicious, I highly recommend it!
Boiled potatoes or mashed potatoes make an excellent side dish.
