|White wine||40 Milliliter|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1 Tablespoon|
|Mixed herbs||1 Bunch (100 gm)|
Clean and wash the mackerel, wipe them dry in a clean cloth and arrange them in a fireproof dish with the butter or margarine.
Add salt and pepper, and spread a little continental mustard on each fish (about 1 tablespoonful for 4 fish).
Pour a glass of white wine over them, add the bunch of mixed herbs, and cook in a moderate oven for 25 to 30 minutes.
Five minutes before you take them out, sprinkle them with finely chopped garlic and parsley.
After these last five minutes are up, serve them in the dish in which you have cooked them.