Mackerel with leek on ciabatta

This fish will be accompanied by a classic rustic salad of tomatoes, cucumbers and sweet onions with a dressing of aromatic sunflower oil.

Ingredients

• 2 large mackerels
• 1 large ciabatta or 2 small
• 2 large leeks
• 80 g butter
• red Abkhaz adjika, optional
• 0.5 tsp. curry powder and paprika
• salt, freshly ground black pepper
• 1 lemon

Directions

1. Preheat oven to 190 ° C. Fillet the mackerels, remove the intercostal bones, salt and pepper the fillets on both sides. You can grease the side that is without skin with adjika.
2. Cut the ciabatta in half lengthways (and the large ciabatta in half as well). Dry the ciabatta in the oven until lightly golden brown, 5-7 minutes.
3. Slice the white leek and 3–4 cm green rings very thinly. Melt the butter and a pinch of salt in a skillet and simmer the leeks over low heat for 10 minutes. Season with paprika and curry, remove from heat.
4. Line a baking sheet with baking paper. Place the cut side up on the ciabatta paper. Spread the leeks and butter evenly on top of the ciabatta. Leek - mackerel fillet. Place a whole lemon next to it.
5. Roast the mackerel on the ciabatta for 10 minutes. When serving, sprinkle with baked lemon juice.