Mackerel delivers a lot of omega 3 which is important for our heart, and also Calcium, vit B12, A, D and K. To prepare mackerel without the long lasting smell in the house, bake them outside, or in the oven.
In combination with the local wild fennel which you find in the field, along the roads, the dinner of today will get a little Scandinavian flavor. Mix 100 grams of Greek yoghurt (instead of sour cream), 100 grams of a yoghurt mayonnaise, a handfull of chopped wild fennel, Slice 1 cucumber and 10-15 radishes. Mix with a few table spoons of the yoghurt sauce and store in the fridge.
Wash 500 grams of young potatoes. Chop in equal pieces and put on baking paper. Spread some ghee of oil and a bit of salt. Bake in the oven at 180° for 40 mins (depends on the size of the potatoes).
Clean the mackerel. Put the hard parts of the wild fennel in the open belly of the fish. Season with pepper and salt. Put the fish in a oven dish. Spread a few slices of lemon, some sliced red onion and 4 chopped garlic cloves. Add a drizzle of olive oil. Bake in the oven at 180° for the last 15-20 mins.
Serve fish, potatoes and vegetables with the yoghurt sauce. Extra green salad is never a bad idea ;-).