Mackerel roll with vegetables, mushrooms and cheese

I bring to your attention a recipe for cooking a delicious, beautiful and festive fish - mackerel roll! Bright and juicy mackerel roll stuffed with vegetables, mushrooms and cheese baked in the oven is a wonderful dish for the festive table!

Ingredients

• Frozen mackerel - 2 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• Champignons - 300 g
• Hard cheese - 100 g
• Fresh dill - 1/2 bunch
• Lemon juice - 2 tbsp. spoons
• Spices (seasoning for fish) - to taste
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil (for frying the filling) - 2 tbsp. spoons

Directions

1. It is advisable not to defrost frozen mackerel completely before cutting - it is easier to remove the insides and the backbone.
2. We cut off the heads and tails of the fish. We cut the tails a little longer, so that when the fillet is opened, the upper part of the fish (from the side of the head) does not differ much in width from the bottom (from the side of the tail). It is also important that the length of both fish is the same: when cutting off the tail of the second fish, we measure the first one.
3. We remove the insides and films. Cut off the fins. We wash the fish under running water.
4. We remove the backbone: we make an incision inside the fish along the backbone, starting from the side of the tail, without cutting the fish completely, on both sides of the backbone. Separate the ridge from the pulp with your thumb. Remove the remaining bones.
5. Marinate the mackerel fillet: salt and pepper to taste, sprinkle with spices, pour over with lemon juice, sprinkle with chopped dill. Leave for at least 1 hour.
6. Peel the onion and cut into cubes. We clean the carrots and rub on a coarse grater.
7. Bulgarian pepper cut into small cubes.
8. We cut the mushrooms.
9. Fry onions and carrots in vegetable oil until light golden, salt to taste. We remove from the pan.
10. In the same pan, fry the bell pepper for 1-2 minutes. We remove from the pan.
11. In the same pan, fry the chopped champignons until the liquid evaporates, salting the mushrooms to taste at the beginning of frying.
12. We rub the cheese on a large grater.
13. Cut the baking sleeve and unfold. Lay out the fish fillet slightly overlapping.
14. We spread the filling on the mackerel fillet - on the whole fillet completely and on part of the second fillet, stepping back from its edge 2-3 cm.
15. We lay out the filling in layers in the following sequence: cheese, carrots with onions, sweet peppers, mushrooms.
16. We turn the mackerel with the filling so that the roll is inside the baking sleeve.
17. We twist the baking sleeve on one side, and tie the sleeve with a strip. Repeat the same on the other side, after removing the air.
18. We make two or three punctures with a knife along the edges, from the side of the filling.
19. We send it to the oven, heated to 180 degrees, and bake the mackerel roll for 50 minutes (look at your oven, I only have a lower heat).
20. Ready baked mackerel with vegetables, mushrooms and cheese is taken out of the oven and left to cool completely. Then put in the refrigerator for 1 hour.
21. Before serving, we free the mackerel roll from the sleeve, cut it into portions and serve it to the table.