Ok, the mackerel is not the definition of beauty. But this recipe is good, so goodness will compensate. Easy and quickly ready, this mackerels are served with a salad of marinated onions and mint. Make sure you let the mackerel rest with a bit of vinegar (it helps smoothening the fishy taste). Deviled outside, once cleaned, the meat will be perfectly balanced.

2 mackerels 400/450 grams each (gutted and cleaned)

2 tbs vinegar

50 grams butter

1 tsp black pepper

2 tsp paprika

1 tsp mustard powder

1 tsp ground coriander seeds

2 tsp salt

1 tsp sugar

1 tbs vinegar

1 white onion

2 tbs white vinegar

1 tbs pitted olives

3 mint leaves minced

2 tbs Olive oil

a pinch of salt

Slice finely the onions and toss them with the vinegar and a pinch of salt. Set aside for 10 minutes. Then drain the onions from the marinade, add the olives, the minced mint and the olive oil and toss.

Put the mackerel in a plate with the white vinegar and let it sit for 10 minutes. Meanwhile prepare the butter.

In a pan put all ingredients for the sauce (butter, vinegar and the spices). Simmer for 7 minute and medium low heat. Let it cool down.

Dyr the mackerels with a towel. Rub the spiced butter on the mackerels (and inside), cut the mackerel at 3 cm intervals on the top side. Let it sit for 15 minutes, meanwhile pre-heat oven to 180° C.

Cook the mackerel into the oven for 12 minutes or until cooked through.

Serve the mackerels with the onion salad.