Mackerel with Lemon and Onion

Prepare the mackerel: rinse it, remove the entrails, fins, and gills. Rinse the fish thoroughly once more and gently pat it dry with a paper towel. Rinse and dry the herbs and lemon. Peel and rinse the onion and garlic. Get ready a grater, a baking dish, foil, and an attractive oval serving platter. Preheat the oven to 180 degrees Celsius.

Make several incisions on one side of the mackerel carcass, leaving approximately 2-3 cm between them. Evenly distribute half of the prepared salt in the incisions and inside the fish.

Slice a quarter of the onion into half-rings, and finely chop the other quarter with a knife.

Finely chop the parsley and dill. Grate the garlic on a fine grater.

Slice half of the lemon into crescent-shaped pieces. From the remaining lemon, zest it finely and squeeze out the juice.

Combine the finely chopped onion, minced herbs, lemon zest, and garlic. Pour in half of the lemon juice, add pepper and the remaining salt, then mix thoroughly.

Carefully place the fragrant filling you've made into the cavity of the mackerel.

Insert the onion half-rings and lemon slices into the cuts on the mackerel carcass to give it even more flavor and aroma.

Line a baking dish with a sheet of foil, then carefully place the stuffed fish on top.

Drizzle the mackerel with the remaining lemon juice for an extra burst of freshness.

Wrap the fish tightly with the foil edges so it's completely enclosed. Place the baking sheet in the preheated oven and bake for 20 minutes. Then, unwrap the foil and allow the mackerel to brown for another 10 minutes to achieve an appetizing crust.

Carefully remove the foil and transfer the cooked fish to an attractive serving dish. Serve the baked mackerel with lemon and onion, accompanied by a side of boiled potatoes and fresh dill, to create an unforgettable culinary experience.