Cut into belly of the horse mackerel, remove the innards and gills, and rinse well. Blot dry with a paper towel, make a cut down the belly, and liberally season the inside and outside with salt.
Thinly slice the onion, and cut the tomatoes and green beans into desired sizes. Separate the shimeji mushrooms into small bunches.
Lay a bed of onions in a heat-resistant dish, then arrange the vegetables and mackerel on top. Sprinkle on the wine, season with pepper and herbs, then drizzle olive oil over everything. Bake for about 20 minutes to a nice, delicious color and serve.
The serving size is a lot smaller, but here it is with freshly caught horse mackerel. It sure is tasty.
I didn't add the tomatoes, but here it is seasoned with tasty, freshly pressed olive oil and a generous garnishing of herbs.
I was tempted into buying these beautiful horse mackerel. I baked them up with a refreshing taste with thyme and rosemary.
Here it is baked up with some delicious salt I was given, and garnished liberally with my fresh garden herbs. I added cabbage to the bed of onions to absorb the flavors.
