Mackerel stuffed with rice
Ingredients
Features
Description
In salted water boil the rice until half.
Stuffed fish should be from the back. A knife to make cuts on the back on both sides of the ridge. Separate the rib bones from the ridge. Use scissors to cut and remove the ridge near the tail and head. Remove fins and gills of a fish. Rinse and blot with paper towels. Salt and pepper the fish.
Rice mix with chopped dill, basil, 1 teaspoon of turmeric. Add lemon juice and orange, a little olive oil and mix.
Fish «pocket» to fill the fish filling. Sprinkle with parsley, breadcrumbs, turmeric.
The fish is put on the pan, the laid foil. and bake for 20 minutes at 180 degrees.
It is necessary to submit the finished fish slices of lemon.
Author: Ekaterina Kudryavtseva
Translated by site: wday.ru
