Wash and clean the mackerels. Drain them well from the water in a colander. Sprinkle the inside of each fish generously with black pepper, a little salt and a trickle of oil.
Transfer them to a baking bag and sprinkle them on the inside as well. Tie the bag and put in the fridge for a few hours or overnight. Peel the carrots, cut them into round slices.
Stick the garlic slices into bellies of the fish.
Tie the bag, transfer to a pot and poke 2-3 holes in it with a toothpick on top, so it doesn't swell up during baking.
Place tray in preheated 356°F (180 °C) oven with the fan on, on the middle grill and cook for about 35 min.
Debone the baked mackerels.
Transfer the fillets to suitable serving plates and garnish with sauteed vegetables.
Decorate with lemon slices of your choice and bunches of dill.
A bottle of white wine is also ideal for this type of dish!
Bon appetit and cheers!