Maquereaux à l’Hongroise

• 4 fresh mackerel
• salt
• 1 teaspoonful of paprika pepper
• ½

Use a shallow fireproof baking dish from which the fish may be served.

Clean the fish, scale them, and with a sharp knife make incisions in each of them on each side at intervals of about 1 inch. Rub each fish with a little salt and the paprika pepper. Cut the bacon, green paprikas, tomatoes, and onion into slices of about the width of ¼ inch and put them alternately into the cuts made