Recheado Mackerels - Baked

During Christmas there is so much to do that quite often the person responsible for the meal feels overwhelmed. Here is something a little different for the Christmas table, and so easy to do that it can be easily incorporated in your Christmas menu, and bring the tastes of Goa into the mix.

You can use fresh or frozen mackerels but I opted for fresh today.  I got the store to clean and gut the fish.  Remember to tell the store that you want to stuff the fish so that they cut it along the belly underside.

Baking the fish gives you all the flavor without the mess of frying. In addition it is a healthier option.

Ingredients

2 large mackerels about 10-12 inches each
recheado masala

Method

Line a baking dish with foil for easier clean-up
I like to use a rack in the dish which I spray with cooking oil.

You might need to cut the mackerel a little more than the fishmonger did, so the it is deep into the fish along both sides.  Remember you want to stuff it so that all servings will get some stuffing.

Salt the mackerels and leave aside on the rack.  Apply oil lightly all over the fish, or spray with cooking oil.

Make your recheado masala .

Using a spoon stuff the fish and apply the paste inside the whole fish including the head (if using).

Bake at 375 F for about 20 minutes or until the fish is done.  The fish should be able to flake off when done and will be lightly browned and crispy on the outside.