|Tomatoes||2 , skinned and chopped|
|Lemon juice||20 Milliliter|
|Cooking apple||1 Medium, peeled cored and chopped|
|Sliced bread||2 , crumbled|
|Chopped parsley||10 Milliliter|
Gut and clean the mackerel.
Remove the heads and fins but don't cut off the tails.
Place the mackerel, skin side down on a board.
Season and sprinkle with lemon juice.
Mix all the remaining ingredients together to form the stuffing.
Divide the stuffing between the mackerel and roll up from head to tail.
Secure with a wooden cocktail stick or length of cotton.
Butter two strips of aluminum foil and stand the fish on the strips, tail uppermost.
Lower into the buttered Slo cooker and cook for the recommended time.