Turn on the oven to warm up.
These are the products we will need.
Clean the fish, remove the head, tail and fins. Cut the fillet from the bone, cut into portions.
Grease the refractory mold with butter, put half of the onion (half rings) on the bottom, spread out the fish, add salt, season with savory and spread out the pieces of butter.
Peel the mushrooms, cut them into slices, spread them on the fish.
For mushrooms, lemon slices and tomato, peeled and chopped.
Grate the remaining half of the onion on a fine grater and spread it on a tomato, add salt and pour white wine, ideally Bulgarian. Cover with foil and send it to the oven.
Bake for 20 minutes at 180 degrees, then 5 minutes, removing the foil, at 200 degrees.
"Traveling" through cookbooks and channels, I came across an interesting recipe. But even to me, an experimenter and a hooligan in the kitchen, it seemed incompatible - mackerel and mushrooms, and in Bulgarian cuisine, pepper would be more appropriate for me here... But, respecting the traditions of national cuisines, I prepared strictly according to the recipe, only the wine is not from Bulgaria, not a Monastery hut... Bulgarian cuisine with lecho and shop salad, with cheese and chorba was one of the first foreign cuisines in my youth, in the last century..., because our first foreign countries were Bulgaria, Romania, Yugoslavia...