Finger-licking mackerel is a juicy and very tasty fish that you simply can’t help but love. If you’re looking to have a fish day, this mackerel recipe is perfect for the job.

First, defrost the frozen mackerel, but not completely, to make it easier to separate the fillets.

We remove the head, take out the entrails, make an incision and separate the fillet from the bones, first on one side, then on the other.

Usually I cook a lot of fish at once, 8-10 pieces, but today I have 4 pieces.

Cut each fillet lengthwise into two parts.

Now let’s prepare the sauce.

In a bowl, put 3 tablespoons of mayonnaise (you can replace it with sour cream if desired), 3 tablespoons of soy sauce, 3 tablespoons of lemon juice and 3 teaspoons of mustard. Choose tasty mustard, as it greatly affects the taste of the finished dish.

Mix the ingredients, add black pepper and a little salt (about 1/3 teaspoon), keeping in mind that soy sauce is also salty.

Now brush the fillet with mustard sauce.

We take one part of the fillet and twist it in a spiral, securing it with a wooden skewer. Repeat with the rest of the fish.

Chop the onion. Grease a baking sheet with oil, place the onion, and place the fish on top of the onion. Lubricate with the remaining sauce.

Set the preheated oven to 200 degrees and bake for 25 minutes or use your oven as a guide. The finished fish should have a slightly golden, beautiful color.

Remove from the oven and serve with a side dish. I usually serve this fish with stewed or baked vegetables: cabbage, carrots, eggplant, peppers or mixed vegetables. You can also add vegetable salad.

The fish is tasty and filling both hot and cold. Bon appetit!