Mackerel stuffed with mashed potatoes

Suddenly I wanted baked mackerel. Since the fish is quite fatty, either rice or potatoes were asked for a side dish. And then I remembered the way of cutting fish ... In general, it turned out well :)

Ingredients

• Large mackerel - 3 pcs.
• Potatoes - 5-6 pcs.
• Medium onion - 1 pc.
• Semi-hard cheese - 50 g
• Thyme
• Rosemary
• Oregano
• Sage
• Black pepper
• Turmeric
• Dill
• Salt
• Oil - for frying

Directions

1. As it turns out, butchering mackerel across the back is pretty easy. With a sharp knife, we make two parallel cuts on both sides of the dorsal fin, with scissors for cutting we bite the ridge at the tail and carefully pull it out towards the head, where again we bite with scissors. We carefully remove the giblets, remove the black film in the abdomen and, running your finger along both sides, grope and take out the ribs, they are large and easy to find. Don't forget to remove the gills!
2. Boil the peeled potatoes, peel and mash in mashed potatoes. Chop the onion as finely as possible and fry in a little oil, adding turmeric, until blush. We send to the potatoes, salt, stir in spices (we take them generously, the filling should be fragrant and spicy), add a small piece of finely grated cheese.
3. Salt the fish separately from the inside and stuff the puree. We spread it on a baking sheet, covered with paper and slightly oiled (the fish itself will release a lot of fat, but it is necessary that at the first stage the abdomen does not overcook and does not burn).
4. I kept the fish in the oven for about 30-35 minutes - the first 10 at 200 degrees, then I reduced it to 160. But you need to visually track everything so as not to dry it out.
5. I liked the result. The belly has become golden and crispy, so I advise you to spread the fish wider. :)