Mackerel Stuffed with Couscous

Ingredients

1 mackerel

Salt

Ground black pepper

1 tbsp soy sauce

5 cm leek

1 celery stalk

1 carrot

50 g couscous

Wash the mackerel, remove the gills, and guts. Remove the guts and spine through a cut in the back. This makes the fish easier to stuff and keeps it looking more presentable.

Rinse the inside of the fish and pat dry with a paper towel. Season with pepper and drizzle with soy sauce. Set aside while we prepare the filling.

Cut the leek into rings, and chop the celery stalk into medium-sized pieces. Finely grate the carrots.

 Sauté the leek in a small amount of vegetable oil for about 2 minutes. Add the carrots, and after another 2-3 minutes, add the celery.

Cool the vegetables, add the couscous, and stir. Season with salt and pepper to taste.

Place the fish on a foil-lined baking sheet. Grease the foil with vegetable oil to prevent the fish from sticking. Use crumpled foil to create ridges to lift the edges of the fish's belly.

Fill the belly with the filling. Bake at 180°C for 20 minutes.

Enjoy!