4 servings

2 cans of mackerel in water
1 cup grated carrots
1 chopped onion
1 cup bell pepper in small squares
2 beaten eggs
2 tbsp cilantro, chopped
cumin to taste
oregano
1 tsp sea salt
pepper to taste

Wash the mackerel very well in a colander to remove excess salt and preservatives, drain.
Preheat the oven to 350º F. Grease the inside of a baking dish with oil.
In a large bowl, place the shredded mackerel. Add the carrot, onion, pepper, the eggs, previously beaten, and the cilantro. Season with cumin, oregano, salt and pepper to taste. Pour the mixture into the pan and bake for 15 to 20 minutes or until a stick comes out dry when inserted.

Per serving
Cal: 309.1           P: 42.6            F: 17.6           Cb: 5.6