A time-honored tavern meze in which mackerel flesh is carefully separated from its skin and the skin is re-stuffed with a spiced filling, requiring real skill. Its texture and aroma reward the labor-intensive prep, making it a favorite at special tables.
Separate the mackerel's flesh from the bones and empty it out without tearing the skin, then pick out the flesh in a separate bowl.
Mix the picked-out fish flesh with grated onion, pine nuts, raisins, spices and dill.
Carefully fill the fish skins with the prepared filling and reshape the fish into its original form.
Arrange the stuffed mackerel on a greased baking tray, drizzle with olive oil and bake in a preheated oven.
Once the baked mackerel has cooled, slice it and serve with lemon slices.
Important: Separating the fish skin without tearing it takes patience — keeping the skin intact helps the filling keep its shape. Allergen: contains fish. Note: wash the inside of the skin thoroughly with cold water and don't leave any bone remnants.
If you lightly firm up the mackerel in the freezer for a few hours before removing the skin, the process becomes much easier.
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