Oven-Baked Horse Mackerel

1. 1

   Cut into belly of the horse mackerel, remove the innards and gills, and rinse well.

2. 2

   Blot dry with a paper towel, make a cut down the belly, and liberally season the inside and outside with salt.

3. 3

   Thinly slice the onion, and cut the tomatoes and green beans into desired sizes.

4. 4

   Separate the shimeji mushrooms into small bunches.

5. 5

   Lay a bed of onions in a heat-resistant dish, then arrange the vegetables and mackerel on top.

6. 6

   Sprinkle on the wine, season with pepper and herbs, then drizzle olive oil over everything.

7. 7

   Bake for about 20 minutes to a nice, delicious color and serve.

8. 8

   The serving size is a lot smaller, but here it is with freshly caught horse mackerel.

9. 9

   It sure is tasty.

10. 10

    I didn't add the tomatoes, but here it is seasoned with tasty, freshly pressed olive oil and a generous garnishing of herbs.

11. 11

    I was tempted into buying these beautiful horse mackerel.

12. 12

    I baked them up with a refreshing taste with thyme and rosemary.

13. 13

    Here it is baked up with some delicious salt I was given, and garnished liberally with my fresh garden herbs.

14. 14

    I added cabbage to the bed of onions to absorb the flavors.

* Per serving · 4 servings · Values may vary.