Grilled mackerel stuffed with herb cheese

Very easy to apply but with a really tasty result. I bring you a different and most successful way of cooking mackerel on the grill! In today's recipe, the mackerel is stuffed with cheese and herbs, and we cook it with a touch of lemon . It turns out tasty!

Now that the good weather is coming, it is time to enjoy the outdoor grills, enjoy meat and fish quickly, without turning on the oven, eating healthy and tasty. Today's is an ideal recipe to give a different and subtle touch to a good grilled fish.

Well yes, take note because this recipe is to die for!

Le Creuset rectangular grill with folding handle

Ingredients (for 6 people)

• Clean mackerel (one piece per diner), or failing that, herring, sardines or red mullet
• a few sprigs of mint
• a few sprigs of flat-leaf parsley
• some dill sprouts
• a few chervil leaves
• 300g of fresh cheese
• 1 small egg
• freshly ground pepper
• Salt
• 3 tablespoons olive oil
• 1 lemon

Preparation

1. Clean the fresh herbs, dry them well and chop them finely.
2. Add half a beaten egg to the fresh cheese. If the cheese still has a firm texture, add more egg (but little by little and being careful not to overdo it, the mixture should not be too runny).
3. Add the herb mixture to the cheese and season to taste with salt and pepper.
4. Introduce the cheese mixture into the abdominal cavity of the mackerel, cut lengthwise and cleaned. Close them well with kitchen thread . Add a little oil on top of the mackerel and season it with salt and pepper.
5. Gently heats the Le Creuset iron grill . Once hot, add the mackerel and add the lemon cut in half, cut side down.
6. Cook the mackerel for about 5 minutes on each side. Once roasted, cover the grill (you can use the Nordic Ware lid ) and leave the mackerel for another 5 minutes, at a low temperature, so that the filling is completely hot.
7. Serve the mackerel on a plate and top with the lemon juice. Serve it with some Hasselback potatoes, some rice, some baked spaced sweet potato strips or alongside a spinach salad with walnuts, they are excellent options to accompany that delicious fish.

Grades

• I highly recommend you roast fish and grills in iron pans and grills, and not in non-stick pans, because the iron gets much hotter and roasts the food instantly, sealing it perfectly and preventing the juices from escaping. And if there are any, of juices, they evaporate due to the high temperature that the utensil takes, and the food is really roasted, not boiled as often happens in non-stick pans when we try to grill them.
• If you are afraid that the fish will stick to you, apply a piece of baking paper on top of the grill. This way you can take advantage of the high temperature of the iron plates and grills, but without the fish sticking to you.