Mackerel with Yoghurt Sauce

For mackerel, head to the frozen fish section. It is inexpensive, and the taste is simply wonderful. This fish is universal: it can be salted, smoked, boiled and baked, it is good in any form.

Ingredients

• 2 medium mackerels
• 1 small onion
• 1 tbsp. l. rosemary leaves
• 4 tbsp. l. olive oil
• 1 tbsp. l. lemon juice
• salt, freshly ground black pepper
• lemon for serving
• 200 g of natural thick yoghurt
• 1 small cucumber
• 3 green onion feathers
• 5 sprigs of dill
• 1 tbsp. l. olive oil
• salt

Directions

1. Gut the fish, season with salt and pepper. Finely chop onion and rosemary leaves and mix with olive oil. Brush the inside and outside of the fish with this mixture and leave to marinate for 20 minutes.
2. Preheat oven to 200 ° C. Remove the marinade from the surface of the fish and place it inside the belly. Transfer the mackerel to a foil-lined baking sheet, drizzle with lemon juice and place in the oven. Bake for 25-30 minutes, until tender.
3. Finely chop the green onion and dill, finely grate the cucumber, add a little salt and leave for 10 minutes. Squeeze the juice out of the cucumber lightly with your hands and mix with herbs and yogurt, add 1 tbsp. l. olive oil.
4. Divide the prepared mackerel into fillets and transfer to a dish. Serve with the sauce and lemon wedges.