Horse mackerel (or horse mackerel) en papillote (en papillote)

Chop the onion and the port in fine julienne and the clove of year finely chopped. The carrot, so that it is also fine, it is best to cut it with a potato peeler, so there are very thin slices. The reason to cut everything fine is that they are well done and the vegetables are soft, since they are going to be cooked the same time as the fish.

On a large aluminum foil (calculate that it will be necessary to close it and that it is like a bag with all the ingredients inside), or even better if we have a silicone case for steaming (lekué type), pour a few drops of oil and distribute them with a brush or with two fingers so that it is just a film. Make a bed with the onion, leek, carrot and garlic, place the greaves on top.

Season the pork crackling with salt and pepper, add the chopped chives and place some lemon slices on top and the sprigs of thyme and rosemary. Optionally, you can add some more olive oil on top, but I prefer to add it after cooking, so that it keeps its properties better. 😊

Close the aluminum foil tightly by folding it around the edges so that it is "airtight" and no air escapes from the inside of the foil bag to the outside. We have to do it carefully so that it does not break anywhere! If it breaks, it won't work...

We put it in the oven once preheated to 220-250 degrees, and we will keep it for about 15 minutes. In any case, the fish will be done when the aluminum foil bag has swollen. If we have closed the edges well, it inflates like a balloon, and then it means that we have done well! 😅

We can take it to the plate directly in the foil bag and enjoy the explosion of thyme and rosemary aromas when we break it. It is spectacular! The lemon is soft, ideal for squeezing over the fish.

My presentation is once the aluminum foil, thyme and rosemary have been removed.

Enjoy a way of cooking fish that makes it taste milder!!! 😋😋😋