For 4 people
For 4 people
Preheat the oven to 180°C
Grate the lemons bark
Peel a lemon and cut it into thin rings
Cut the other lemon in half and press it to extract the juice
Rinse the rosemary bouquet
Peel and cut the small onions
Book these ingredients
Notch the skin of the mackerel
Empty them and wash them
Salt and pepper the inside of the fish
Introduce two slices of lemon peeled and rosemary
Dispel the finely cut onions on 4 sheets of parchment paper, then arrange the mackerel on
Spray lemon juice and olive oil, then place the lemon zest on it
Close the papillotes taking care to roll the edges
Bake for 10 minutes at 180°C
Serve without delay.
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