Mackerel in the oven in a glass bowl. Mackerel in foil cooking recipes
It all started when I was asked how to cook mackerel in foil. To be honest, mackerel, in my opinion, is not the best candidate for this method: being a naturally fatty fish, mackerel literally cries out for more aggressive cooking methods, such as, say, grilling. Whole or truly incomparable - but mackerel in foil, if you intend to cook it that way, can also be very good. The main thing is to know all the subtleties and nuances.
Yes, you heard right, you can’t just wrap mackerel in foil and bake it in the oven: although foil protects the fish from drying out, it’s not enough for the best taste. For this reason, in my recipe for mackerel in foil you will not come across the phrase “take your favorite spices” and other nonsense so common on the Internet: we will act prudently, with skill and hit the target, using only what will benefit the taste mackerel, and nothing else. Juicy, incredibly aromatic fish - you could only dream of a more delicious and healthy dinner.
One of the advantages of mackerel, which is especially relevant in our latitudes, is that when thawed, it is not much inferior to chilled. But first, frozen mackerel must be properly defrosted. To do this, simply transfer it from the freezer to the refrigerator and leave it there for 24 hours: any attempts to speed up this process, alas, will negatively affect the juiciness of the fish and its texture.
You can, out of habit, gut a mackerel through the belly, but I prefer to gut it through the back - cutting off the head and tail, making two longitudinal cuts on either side of the spine and removing the backbone and costal bones without cutting through the belly. Do you see what I'm getting at? If you now take tweezers and remove the remaining bones, you will get two fillet halves connected at the belly, and since the main fat of the mackerel is concentrated there, it will remain super juicy.
Whether you decide to use my method or gut your mackerel the old fashioned way, it needs to be seasoned. Season with salt enthusiastically—salt will thicken the mackerel meat and maintain its juiciness—pepper, grate with lemon zest and thyme leaves, and top off with a drizzle of olive oil mixed with lemon juice. If you gutted the mackerel through the back, fold it back in after you've added all the seasonings. Now it would be a good idea to leave the fish alone for 30 minutes so that it marinates and absorbs the captivating aromas of lemon and thyme, but if you don’t have time, you can skip this step.
Mackerel in foil is often placed on a bed of chopped onions or other vegetables to, again, add juiciness to it, but we will do it differently. Let's use green leek leaves - the same ones that, at best, are added to, and at worst, simply thrown away. We’ll take a couple of leaves and wrap the mackerel in them: just imagine what microclimate will be in this “envelope” during baking, what aromas will circulate in it! To be sure, I tied the leaves with twine, but this is pure foppery - just wrap it tightly in foil.
So, take a sheet of foil (if you are afraid of the foil tearing during cooking, fold it in half), place the fish wrapped in leeks on it, and fold the foil, tucking and creasing the edges to seal them. The trick with cooking any fish, including mackerel, in foil is that the juices that escape from the mackerel during baking will not evaporate, but will remain inside the envelope, circulating around the fish.
After wrapping the mackerel in foil, feel free to place it in the oven, preheated to 200 degrees, and bake for 20 minutes.
After removing the package from the oven, carefully so as not to get burned by the hot steam, open it and carefully free the fish from the leek leaves, which have served their purpose by keeping the mackerel juicy and adding a subtle aroma to it. Now you can cut the mackerel along the belly to divide it into two portions, or you can be greedy and eat it all alone: try this mackerel in foil yourself, and you will understand why you don’t want to share it with anyone!
It's hard to find a person who doesn't like fish. They love it for its healthy qualities, speed of preparation and simply because it is very tasty, prepared in any way. We boil, fry, steam and of course bake fish. Prepared in this way, it is considered the most delicious and healthy.
And that’s why they like to bake fish. Such dishes are always tasty and beautiful when served. Plus, you only need 30-40 minutes to prepare a quick, delicious dinner.
Today we will talk about mackerel, also called mackerel, and how it can be deliciously baked. These will be both very simple recipes and more complex recipes. Although not so complex that they will be difficult to prepare even for novice cooks.
And there are quite a lot of recipes for its preparation, no matter what fillings it is prepared with. Today we will consider only the most basic and popular of them. And having understood the principle of cooking, you can come up with any fillings yourself from the products that you find in your refrigerator.
The recipe for mackerel prepared in this way is as simple as it is tasty. And that’s why many people prefer it when baking fish. I like this recipe because the fish is prepared with virtually no additives, and when you eat it, you are eating fish and nothing else!
We will need (for two servings):
- fresh frozen mackerel – 2 pcs.
- spices for fish - any
- salt, pepper - to taste
- lemon - 0.5 pcs
- butter - 2 tbsp. spoons
Preparation:
Now you can buy fresh frozen mackerel in almost every store. And it is one of the best-selling in its class. It's inexpensive, low in bone, and so healthy that you'd need an entire article to write about all its benefits.
When purchasing, choose fish with bulging and not dull eyes; its gills should be red or pink, without mucus and unnecessary inclusions; the surface of the carcass should be slightly moist and shiny; the belly of the fish is not swollen, and the carcass itself is elastic, not loose; if you smell it, it should smell moderately fishy, the smell should not be strong.
1. Thaw fish carcasses at room temperature. When defrosting, do not use hot or cold water or a microwave. If you put the fish on a dish, it will thaw itself quickly enough.
Thaw until you can cut open its belly and remove the entrails. It is better to do this when the fish is not completely defrosted. Thoroughly clean the inside of the fish, removing dark films. If you bake it with the head on, you must remove the gills, otherwise the taste of the finished fish may be slightly bitter.
2. Be sure to rinse the entire carcass, let the water drain and then dry with paper towels.
3. Salt the carcass outside and inside and sprinkle with fish spices.
For sea fish, a mixture of peppers is good; usually pepper enhances the natural taste of the fish. Dried ginger is also perfect, it will add a slight spice and will not overwhelm the smell, and you can add a little thyme or oregano, although a pinch of lemon balm will not be superfluous.
4. Rub the mackerel with a mixture of salt and spices and let it sit for 20-30 minutes so that it is lightly marinated.
5. Put the oven on preheat, we will need a temperature of 180 degrees.
6. Prepare the foil; we will need a length that is two and a half times the length of the fish. And two pieces, since we have two fish. We will bake each one separately.
We will place the marinated fish in foil, which must be laid out correctly.
The foil has a matte and shiny side. The matte side allows heat to pass through, while the shiny side reflects it. Therefore, we place the fish on the shiny side. And through the matte heat will penetrate inside and remain there, will not be able to get out and will contribute to better baking. In this case, the fish will be perfectly baked and remain juicy.
7. And before we lay out the fish, we need to lubricate the place where we will put it. This is necessary so that the skin does not stick during baking.
8. Cut the lemon into rounds, place on a greased area and then place the mackerel on it.
9. Stir the mackerel either slightly diagonally or straight, that is, in such a way that it can be tightly wrapped. In this case, it is advisable not to leave any gaps so that steam and moisture do not escape.
10. Grease the top and sides of the carcass and its inside with butter. As a result of this manipulation, the top will not stick to the foil, and the fish itself will turn out juicy and flavorful!
11. Wrap tightly, place on a baking sheet and place in the oven for 30 minutes.
12. After this time, take out the baking sheet and pierce the carcass with a toothpick. When pierced, light juice may come out, this is a signal that it is completely ready and, moreover, we have retained all the juice in the fish. If the juice is pinkish in color, it means the fish is not ready yet. In this case, it must be tightly covered with foil again and placed in the oven for another short time.
13. Remove the baking sheet from the oven and serve immediately, or directly in foil. Of course, having first carefully folded the foil, make something like an impromptu plate out of it.
It is not necessary to remove it from the foil in order to maintain its appearance and integrity, and not to lose precious juice.
Although, if you are serving fish on a holiday table or for guests, it is not recommended to leave the foil. In this case, carefully transfer the fish to a plate and decorate with fresh vegetables and herbs.
14. You can serve with boiled or baked potatoes or with oven-baked or grilled vegetables.
By the way, you can bake mackerel in foil and on the grill in the same way. This is how fish is baked at the dacha or when going out into the countryside.
15. Sprinkle lemon juice on top and enjoy!
Mackerel itself is a fairly fatty fish, although it is believed that all this fat is only beneficial, and the fish itself is considered dietary, but you won’t even feel this fat when baked. Everything is delicious, appetizing and healthy!
The simplest recipe turned out to be a little long in description. But this is only because it includes basic provisions common to all recipes, including selection and cleaning of fish, selection of spices and baking features. These descriptions will not be repeated in subsequent recipes, although they must be taken into account!
Baked fish with lemon and herbs
The following recipe is also used quite often. It's also simple and delicious. It has probably been described many times already, but it would be wrong not to include it in our review. He is very loved and popular.
We will need (for 2 servings):
- mackerel – 2 pcs.
- lemon - 1 pc.
- tomato - 1 pc (optional)
- onion - 1 pc.
- dill, parsley - 7 - 8 sprigs
- butter - 1 tbsp. spoon
- salt, pepper - to taste
Preparation:
1. Gut the mackerel, remove the gills and rinse thoroughly, then dry with paper towels.
2. Rub the carcass with salt and pepper outside and inside.
3. Make several oblique cuts across the carcass.
4. Cut onion, tomato and lemon into half rings.
5. Insert a lemon slice and onion half rings into the cuts.
6. Place the remaining onion, lemon and sprigs of dill and parsley into the belly.
7. Grease with butter the place on the foil where we will place the fish.
8. Carefully transfer the fish to the foil and fold it into an envelope. Each fish is wrapped separately.
9. Preheat the oven to 220 degrees, bake for 25-30 minutes, depending on the size of the fish.
10. Serve hot, directly in the foil, carefully tucking it in and making something like a plate. It is not necessary to transfer it from foil to preserve the integrity of the fish and juice. But this does not apply to the case when you serve fish when guests arrive. In this case, the foil must be removed. Otherwise, guests may consider this a sign of disrespect.
11. Greens and lemon can be pulled out of the belly; they have already given up all their beneficial qualities and are no longer needed. You can leave the onion, it has been soaked in the juice of the fish and lemon and has become very tasty.
Mackerel with spinach and herbs
If you have spinach, then be sure to prepare this dish. Firstly, you will taste two healthy products at once, and secondly, you will simply have a delicious dinner.
We will need:
- mackerel – 2 pcs.
- onion - 1 pc.
- spinach - 1 bunch
- dill, parsley - 1 bunch
- lemon - 0.5 pcs
- butter - 2 tbsp. spoons
- salt, pepper - to taste
- spices for fish - optional
Preparation:
1. Clean the mackerel from the entrails, cut off the head and tail. You can also carefully remove the spine, but you can cook with it as well. I usually remove the backbone and bones if I have time or am expecting guests. If I’m cooking fish for a quick dinner, then I don’t spend time removing the ridge.
2. Rub the fish with a mixture of pepper and salt. If desired, you can add fish spices to the mixture. I already wrote about them in the first recipe. Squeeze lemon juice from lemon. Let the fish sit for 20-30 minutes to marinate slightly.
3. In the meantime, let's prepare the filling. Peel the onion and cut into small cubes. Fry it in butter until slightly golden or simmer until soft, whichever you prefer.
4. Chop the spinach and greens and add to the fried onions, mix the contents and let them stick slightly. There is no need to fry or stew the greens.
5. Let the filling cool slightly and fill the fish carcass with it.
6. Grease the foil with butter and place the fish on it. Wrap in a tight envelope so that no steam escapes. We wrap each carcass separately.
7. Bake in an oven preheated to 180 degrees for 30-35 minutes.
8. Serve on a large plate and garnish with fresh herbs and vegetables. You can serve oven-baked potatoes as a side dish.
The following recipe is also a classic for baking any fish.
Recipe for mackerel baked in sour cream with vegetables
We will need:
- mackerel - 2 pieces
- lemon - 1 pc.
- onion - 1 pc.
- tomato - 1 pc.
- sour cream - 4 - 5 tbsp. spoons
- butter - 1 - 2 tbsp. spoons
- salt, pepper - to taste
- spices for fish - optional
Preparation:
1. Clean the mackerel from the insides, rinse thoroughly under running water and dry with paper towels.
2. Sprinkle with a mixture of salt and pepper and spices as desired. In addition to the spices indicated in the first recipe, you can include ground nutmeg in this option; a pinch will be enough. It gives a slight nutty smell and is very good in combination with sour cream! Rub the fish inside and out and let it sit for 20-30 minutes.
3. Cut onion, tomato and lemon into circles.
4. Grease the foil with butter, rub the back and inside of the fish with oil and place it on the foil. We arrange each fish separately.
5. Place onion slices on top, put lemon on them and tomato on top. Spread sour cream on top of the tomatoes. Wrap the foil in an envelope, being careful not to press it against the fish carcass. If you can leave a small air space between the side of the fish and the foil, that would be great. In this case, the sour cream will not stick to the foil.
At the same time, try to wrap the envelope tightly enough so that there are no gaps through which the steam we need will escape.
6. Preheat the oven to 180 degrees and bake the fish for 30-35 minutes until cooked.
If you want the fish to brown slightly, open the foil 25 minutes after the start of baking and keep it in the oven for another 7-10 minutes. During this time, the mackerel will become a beautiful golden color.
In exactly the same way, you can bake mackerel without adding vegetables, or by adding not all of them, but only one. This is at your discretion.
7. Serve either directly in foil, or by placing the fish on a plate and garnishing with herbs and vegetables. This is usually how fish is served when guests arrive or for a special occasion. And if you are preparing it as dinner, you can serve it in foil.
8. Eat with pleasure!
Delicious fish with potatoes and tomatoes
Using this recipe as an example, I will show you how to cook mackerel with potatoes. This way, you can cook it according to the recipes already presented, simply by placing the potatoes in foil along with the fish.
In summer and autumn, you can bake fish with any vegetables in the same way, adding bell pepper, zucchini, and eggplant. Can be baked both in the oven and on the grill. The essence of the preparation remains unchanged.
We will need:
- mackerel - 2 pieces
- cherry tomatoes – 500 gr
- onion - 2 pcs
- garlic - 4 - 5 cloves
- dill, rosemary - 1 - 2 sprigs each
- vegetable oil or butter - for greasing
- salt, pepper - to taste
- spices for fish
- potatoes - 500 gr
- lemon - 0.5 pcs
Preparation:
1. Peel the potatoes and boil in salted water. After it is almost ready, you can check it with a sharp thin knife, the knife passes easily, but the potatoes do not fall into pieces, drain the water and let it dry slightly.
2. In this recipe, mackerel can be cut into fillets, or you can bake the whole carcass - the choice is yours.
If you want to fillet a fish, first gut it, then cut off the head and tail. Then cut off the meat on one side right up to the ridge, dividing the fish into two halves. Remove the backbone and bones and the fillet is ready.
We already know how to cook a carcass.
3. Sprinkle the prepared fillet or carcass with a mixture of salt, pepper and spices outside and inside and thoroughly rub the mixture into the skin and flesh. Let sit and marinate for 20-30 minutes.
4. Cut the cherry tomatoes into two halves. If you use larger tomatoes, then cut them into circles or halves of circles, depending on the size of the fruit, 1 cm thick. If the tomatoes have rough, thick skin, then it is better to remove it in advance.
To do this, immerse the tomato in boiling water for 3-4 minutes, then rinse with cold water and easily remove the skin.
5. Cut the onion into half rings, peel the garlic and cut into two halves.
6. Cut two pieces of foil for two fish of the size we need. Grease the surface with vegetable or butter and place the fillet or whole carcass on it.
7. Place potatoes and tomatoes next to the fish. Place onions and peppers on top of the fillet, and if you bake a whole carcass, then on top of the carcass and inside.
8. Fold the foil into an envelope, being careful not to leave any gaps. Bake for 30-35 minutes at 180 degrees.
9. Serve the finished fish hot, pouring lemon juice over it. Eat with pleasure.
I write everywhere to serve the fish hot, but in principle you can eat it cold. It tastes just as good cold as it does hot! In all recipes!
Roasted and baked with rosemary
This recipe is interesting because first the fish is lightly fried in a frying pan, and only after that it is baked in the oven in foil. I must tell you that this recipe is very tasty and is always received with Hurray! At least for a holiday table, at least for everyday life!
We will need:
- mackerel – 2 pcs.
- lemon - 1 pc.
- ground rosemary - 1.5 teaspoons
- vegetable oil - for frying
- cherry tomatoes - for decoration
- green onions - for garnish
- salt, pepper - to taste
Preparation:
1. Gut the mackerel, remove the gills and rinse thoroughly. The tail can also be trimmed. Then dry with a paper towel.
If desired, you can fillet the carcasses or leave them whole, according to your desire.
2. Place fillets or whole carcasses in a bowl, sprinkle with salt, pepper and rosemary. Rub the mixture thoroughly on the outside and inside of the carcass.
Cut the lemon into two halves and squeeze the juice from both halves into the fish. Stir and leave to marinate for 30 minutes.
3. Heat the oil in a large frying pan and fry the fish for 5 minutes on each side.
4. Prepare the foil; in this case, there is no need to grease it with oil. Place fish on foil, either one carcass or two fillets in one serving. And roll it up into a tight envelope.
5. Preheat the oven to 200 degrees in advance. Place the fish in foil on a baking sheet and bake for 10-12 minutes.
6. Place the finished fish on a plate, garnish with green onions and cherry tomatoes, whole or cut into two halves.
Mustard marinade for mackerel baked in foil
We will need:
- mackerel – 2 pcs.
- tomato - 2 pcs
- bell pepper - 1 piece
- onion - 2 pcs
- Dijon mustard - 4 teaspoons
- salt, pepper - to taste
- Provencal herbs - 2 teaspoons
- butter - 1 tbsp. spoon
Preparation:
1. Gut the mackerel, remove the gills and trim the tail. Rinse thoroughly under running water, drain and dry with paper towels.
2. Sprinkle the fish with a mixture of salt, pepper and Provencal herbs, thoroughly rub it inside and out. Then coat with mustard. You can use regular mustard, but if you have Dijon mustard, use it better. It has small grains and the dish will look more interesting.
3. Leave to marinate in this form for 30 minutes.
4. Cut tomatoes and bell peppers into slices, onion into rings.
5. Prepare two pieces of foil of the required size. We will wrap our fish in it. Also, if you have baking paper, prepare that too. If not, then you can get by with just foil.
6. Grease baking paper with oil and place mackerel in it. There should be enough paper so that we can wrap the fish in it.
7. Lay onion, bell pepper and tomato cut into rings on top of the fish. Place the leftovers inside the carcass or place them nearby, covering the barrel.
8. Wrap the contents tightly in paper. Then place the package in foil and roll it into a bag.
9. Place the fish in foil on a baking sheet and place it in an oven preheated to 180 degrees. Bake for 25-35 minutes until the fish is cooked through.
10. Serve with fresh herbs. Enjoy eating!
Mackerel with capers and herbs
We will need:
- mackerel – 2 pcs.
- celery - 1 stalk
- capers with liquid - 25 30 g
- lemon - 0.5 pcs
- dill or parsley - a bunch
- olive oil - 2 tbsp. spoons
- salt, pepper - to taste
- paprika - 1 teaspoon
Preparation:
1. Gut the mackerel, remove the gills and rinse thoroughly under running water, drain and dry with paper towels.
2. Wash the lemon, dry it and grate the zest, only the yellow part. Then squeeze the juice into a separate bowl.
3. Cut the celery stalk into cubes, finely chop the dill.
4. Mix chopped dill, celery stalk and capers together with the liquid. Add the zest, ground black pepper, paprika, half the lemon juice and 1.5 tbsp. spoons of olive oil. Salt the mixture, but very sparingly, since the capers are already salted. Mix everything.
5. Fill the carcasses with the resulting mixture.
6. Prepare two sheets of foil of the required size. Lubricate them with oil, in particular the place where we will place the fish. Place the fish and brush the top with olive oil. Make transverse cuts.
7. Cover tightly with foil, folding it into an envelope. Each fish should be in a separate foil.
8. Preheat the oven to 200 degrees. Place the fish in foil on a baking sheet and bake for 25-30 minutes until fully cooked.
9. Eat hot or cold, whichever you prefer!
Well, now let's prepare more complex recipes. To prepare them you need to have more time.
Mackerel under a coat of shrimp stewed in white wine
A very interesting and tasty recipe that will not leave anyone who tries it indifferent.
We will need:
- mackerel – 2 pcs.
- shrimp – 200 gr
- lemon - 0.5 pcs
- sour cream or heavy cream - 200 ml
- white wine – 100 ml
- hard cheese - 50-70 g
- dill - bunch
- salt, pepper - to taste
- rosemary, oregano - two pinches each (ground)
- vegetable oil
- butter - 1 tbsp. spoon
Preparation:
1. Gut the fish, cut off the head and tail and fillet the carcass, removing the backbone and bones.
2. Rinse the prepared fillet, drain and dry with paper towels. Then rub with a mixture of spices, salt and pepper, sprinkle with the juice of half a lemon. Stir and leave to marinate for 1 hour.
3. Boil shrimp for about 2-3 minutes. Then cool and remove the shell.
4. Fry the prepared and marinated fillet in a small amount of oil for 5 minutes on each side. Then place it on paper towels to drain the oil.
5. In a separate frying pan, fry the shrimp in butter for 2 minutes. Then pour white wine over them and let simmer for another 5 minutes. Then pour sour cream over everything and stir, turning off the heat.
6. Place the fried fillet in a mold with sides. Place shrimp in sour cream on top. Sprinkle grated cheese on top.
7. Cover the pan with foil and place it in an oven preheated to 180 degrees for 15 minutes.
8. Then remove the foil and allow the cheese to get a golden brown crust.
9. Then take it out and eat it with pleasure!
Fish stuffed with vegetables and baked in the oven in foil
Mackerel is stuffed with whatever it is, it can be greens with spinach, or greens with capers, as we have already looked at, or it can be other, sometimes seemingly the most unpredictable fillings. Let's look at some of them.
For stuffing, fish can be prepared in the same way as we have already discussed in previous recipes, or you can stuff it and serve it very beautiful. This method is usually used when baking fish for a holiday or special occasion. Although for some, every day can be a holiday, which, in principle, is not far from the truth. And in this case, this method of presentation will be just right.
We will need:
- mackerel – 2 pcs.
- carrots - 1 pc.
- onion - 2 pcs
- zucchini - 1 piece (small)
- tomatoes - 2 pcs.
- bell pepper - 1 piece
- lemon - 0.5 - 1 pc.
- hard cheese - 100 gr
- salt, pepper - to taste
- spices for fish - 1 teaspoon
- vegetable oil - 3 - 4 tbsp. spoons
Preparation:
1. The hardest part of this recipe is preparing the fish. We will gut it in a somewhat unusual way. In previous recipes, we cut the belly and cleaned out the insides. In this case, everything will be completely different.
We will need to cut the fish not from the belly side, but from the back side. Take a sharp knife and make two long longitudinal cuts on both sides of the ridge from head to tail.
Then make cuts on the ridge itself near the head and tail and remove the bone. We save the head and tail. We remove the gills and entrails, and be sure to clean out the black film. The abdomen should remain intact.
When the fish has been cleaned, it must be thoroughly washed and then dried.
2. Mix spices, salt and pepper. Sprinkle the fish inside and out, rub in thoroughly and pour in lemon juice, squeezing it with your hands, and leave to marinate for 20-30 minutes.
3. Meanwhile, prepare the vegetables.
4. Cut all vegetables into cubes of approximately the same size. You can chop the onion smaller, and first remove the skin from the tomato. We already remember how to do this: keep the tomato in boiling water for 2-3 minutes, then pour cold water over it and then remove the skin.
5. Heat the oil in a frying pan or saucepan and fry the onion. Then add the carrots and fry for another 3 minutes, then the bell pepper and zucchini, which we also fry for no more than 3 minutes. Finally, tomatoes are added and fry for 3 minutes.
Season the vegetables with salt and pepper to taste. If desired, you can also add fresh herbs. There is no need to fry it. Simply add and stir, then let all the filling cool.
6. Meanwhile, the fish has already been marinated, and we need to fill it with the cooled vegetable mixture. Let's fill it up.
7. Prepare the foil. Lubricate it with oil and carefully transfer the fish. Or you can first place the fish on foil, and only then fill it. So perhaps it will be even more convenient. Place each fish on a separate layer of foil. Place it belly down, filling up.
Grease the entire exposed surface of the carcass with vegetable or butter so that the skin remains intact during baking and subsequent opening of the foil envelope.
8. Now we need to wrap the mackerel tightly in foil so that there are no gaps left. We put each fish in a separate envelope.
9. Meanwhile, preheat the oven to 180 degrees, place the envelopes with fish on a baking sheet and place in the oven for 30 minutes.
10. Grate the cheese. After 35-40 minutes, take out the baking sheet with the fish, open the foil and sprinkle with cheese.
11. Place in the oven again, now for 15 - 20 minutes, until the cheese has melted and is covered with a golden brown crust.
12. Take the finished fish, place it in a dish, and decorate it to your liking with fresh vegetables and herbs.
13. For this recipe, you no longer need to prepare a side dish, since we will have delicious baked vegetables as it. But if you are preparing such a dish for the holiday table. Then you can bake the potatoes separately in the oven. As a rule, such potatoes are always met with a bang! And even with the existing side dish, he always eats with great pleasure!
14. Serve and treat everyone present.
With vegetables and cheese under garlic marinade
And here is another video recipe where fish is baked with vegetables. It turns out to be very tasty and original in execution.
In the video you can see how to clean the fish from the back and how to stuff it. The principle is the same and similar to the previous recipe. The recipe differs only in the composition of the ingredients and the method of marinade.
In the recipe, mackerel is baked without foil, although the topic of today's article is baking fish in foil. This makes this recipe slightly different from all the others. All the better! The recipe can be considered as a guide to the fact that all previous recipes can also be baked without foil.
The taste of the fish will be different; it will not be as juicy as baked in foil. But this will not make it any less tasty.
How to stuff mackerel with mushrooms and onions
We will need:
- mackerel – 2 pcs.
- mushrooms (any) - 300 gr
- onion - 2 pcs
- lemon - 0.5 pcs
- sour cream - 0.5 cups
- hard cheese - 100 gr
- vegetable oil - 3 tbsp. spoons
- salt, pepper - to taste
Preparation:
For this recipe, mackerel must be cut in the same way as in the previous recipe, that is, from the back. This way it will look better and more beautiful when served.
1. Cut the fish, gut it and remove the gills. Rinse and dry.
2. Sprinkle with a mixture of salt and pepper, pour over lemon juice. Leave to marinate for 20-30 minutes.
3. Meanwhile, prepare the filling. To do this, cut the onions and mushrooms into cubes. The onions are smaller, and the mushrooms are larger, so that we can feel them when we eat them.
You can take any mushrooms - fresh, frozen, pickled, salted. If you don’t have mushroom supplies at home, then buy champignons, they are sold all year round.
4. Heat the oil in a frying pan or saucepan and fry the onion until soft. Then add the mushrooms and fry them along with the onions for another 5-7 minutes over low heat. Add salt and pepper to taste. Cool the filling.
5. Prepare foil of the required size, grease it with oil and place the mackerel belly down. For two fish you will need two separate molds.
6. Fill the fish with filling.
7. Grate the cheese on a coarse grater and mix with sour cream. Place it on top of the mushroom filling.
8. Wrap the fish tightly in foil, trying to leave no gaps.
9. Preheat the oven to 180 degrees. Bake the fish for 35-40 minutes, then open the foil and bake for another 10 minutes until golden brown appears on the surface.
This fish can be eaten both hot and cold. In all forms it turns out very tasty.
You can omit sour cream in this recipe and limit yourself to just one cheese, or you can not use cheese and cover the top with just sour cream. The recipe allows for this.
“Hot mimosa” - fish with vegetables under soy marinade
Everyone loves it. It is prepared with saury or tuna. This is a salad that never sits on the table.
So you can make a hot mimosa from mackerel. All ingredients used are exactly the same as in a traditional salad. Only now they are all baked in the oven along with the fish.
Can you imagine how delicious it could be? Then watch the video and then your imagination will complete the picture presented, and you will certainly want to repeat the same dish for your household.
It looks very appetizing, beautiful and tasty! So take note of the recipe and be sure to cook it!
Mackerel with minced greens and eggs
We will need:
- mackerel – 2 pcs.
- hard-boiled eggs - 3 pcs.
- onion - 2 pcs
- cheese - 50 gr
- butter - 2 tbsp. spoons
- lemon - 0.5 pcs
- greens - a bunch
- salt, pepper - to taste
Preparation:
1. Gut the fish, remove the gills and rinse under running water. Any method you choose to stuff fish will do. You can cut it from the back or belly.
2. Sprinkle the carcass with a mixture of salt and pepper and sprinkle with lemon. Leave to marinate for 20-30 minutes.
3. Meanwhile, prepare the minced meat. Cut the onion into cubes and fry in oil. Then cool and add diced eggs and chopped herbs to it. You can use any greens - it can be parsley, dill, and green onions, in various combinations and combinations.
4. Fill the fish carcass with the minced meat and wrap it in greased foil. Try to wrap so that there are no gaps in the foil.
5. Bake at 180 degrees for 20 -25 minutes.
6. Then take out the baking sheet, open the foil and sprinkle the carcass with grated cheese. Place back in the oven and bake until the cheese crust is golden brown.
7. Serve hot, although this fish turns out quite tasty even when cold!
This recipe can be prepared by filleting the fish. In this case, the filling is laid out on one half of the fillet and covered with the other half. The rest of the recipe remains unchanged.
Today we looked at recipes where mackerel is baked whole or filleted. We didn't cut it into pieces. Although there are also many such recipes, this will be the topic of subsequent articles.
In general, fillings for mackerel can be invented almost on the fly, from what you have in the refrigerator. I think you could consider filling it with cabbage, either fresh or pickled. You can fill the fish with porridge, and it will also be tasty.
I have a good old recipe where fish is stuffed with nuts, this is how they cook it. And although it doesn’t use mackerel, I think that if you stuff it with nuts, it will be not just tasty, but very tasty!
Or you can add prunes to the nuts, and then a new recipe will appear. Prunes can also be added to the onion and carrot filling, and you will probably also like this recipe.
Mackerel goes well with almost any food. Therefore, no matter what you cook it with, your dinner will always be at its best. Don’t be afraid to experiment and most importantly, always cook with desire and mood. And then everything you cook will be not only tasty, but also healthy.
After all, in addition to the products you cook from, you also invest a piece of your soul. And this is always one of the most basic components in cooking. And it is no coincidence that there is such an expression as “cook with your soul!” This is the only way to begin this process.
Dear friends, if you have interesting recipes for cooking mackerel in foil, share with us in the comments. And then everyone will be able to cook fish according to your recipe.
If you liked today's recipes, share them on social networks. Thank you in advance for this!
Bon appetit!
Fried, baked, stuffed and boiled mackerel is a frequent dish on the table of most Russians. This is an inexpensive, but tasty and nutrient-rich fish. It is sold in our stores exclusively frozen. If you want to learn how to cook fresh frozen mackerel, read our article.
Fish with vegetables in foil
What to cook with fresh frozen mackerel if you don’t have a lot of time? We offer you an easy-to-follow recipe.
- If you want to quickly cut the fish, do not wait until it is completely defrosted. Keep the mackerel at room temperature until it is tender. After this, use a sharp knife to cut off its head and tail, remove the entrails and skin.
- Cut the lemon and tomato into thin slices.
- Make several cuts on the fish, which should be immediately salted and peppered. Place a piece of lemon and tomato in each hole.
- Brush the mackerel with oil, wrap it in foil and bake in the oven until done.
Fish with vegetables is delicious not only hot, but also cold. It can be served with any vegetable side dish or rice.
Mackerel in the sleeve
This recipe is also very simple, but it turns out tender and tasty. So, let's find out how to cook fresh frozen mackerel in the sleeve.
- Cut the fish, remove the entrails and bones.
- Rub the halves with salt and pepper and sprinkle them with lemon.
- Cut the onion and lemon into rings. Place onion rings on one part of the fish and lemon slices on the other.
- Place the mackerel halves together, place them in and place in the oven for 40 minutes.
This fish goes well with boiled or fresh vegetables and lemon.
How to cook fresh frozen mackerel in a frying pan
The combination of fried fish and fresh tomatoes can be called classic. How to deliciously cook fresh frozen mackerel with vegetables in a frying pan? If you want to get a delicious dish, follow our recommendations:
- Thaw the fish, remove the entrails and fins, cut off the head and tail, and remove the skin.
- Cut into rings, add salt and pepper.
- Cut the red bell pepper and large tomato into cubes and cut the onion into rings.
- Heat a frying pan and fry the fish on both sides. When it is almost ready, add vegetables to it and simmer everything together until done.
Serve the finished dish hot with a side dish of rice.
Fish and potatoes with mayonnaise
This simple dish will not leave indifferent even those who do not like fish too much. Here's how to prepare a delicious dinner:
- Thaw the mackerel, clean it, fillet it and cut it into small pieces.
- Peel two onions and cut them into rings.
- Cut potatoes (about one kilogram) into strips.
- Mix fish with onions and potatoes, salt, pepper and season with mayonnaise.
- Place the food in a silicone mold and bake in a preheated oven until done.
If you want to surprise your guests, make them spicy with paprika and garlic. This would be a great appetizer and can be served hot or cold. If you are interested in how to cook fresh frozen mackerel in the oven, read the instructions:
- Take three small fish, defrost them, clean them and fillet them. Rub each part with salt, your favorite spices and sprinkle with lemon juice.
- For the filling, cut two onions into rings, chop the bell pepper into strips and grate two carrots. Fry the vegetables in vegetable oil, season them with pepper and garlic.
- Place the filling on each fillet and roll into rolls. Wrap each of them tightly in baking paper, like candy.
- Bake the fish in the oven until done.
Baked mackerel salad
This original dish can be made not only from fish baked in the oven, but also from mackerel cooked on the grill. If you have some of this fish left after a picnic, be sure to try making an original salad from it. Let's find out how to deliciously cook fresh frozen mackerel:
- Cut two fresh cucumbers and one large bell pepper into strips.
- Peel the onion and cut into half rings.
- Divide half of the finished fish into pieces, first removing bones and skin.
- Mix the prepared ingredients in a salad bowl, add canned corn, salt and pepper.
- For the dressing, combine lemon juice and olive oil, whisking slightly with a fork.
Stuffed mackerel
To prepare this rather complex dish, you will have to work hard. But the efforts made will not be in vain, and you will learn to create real culinary masterpieces from the simplest products. So, let’s figure out how to prepare fresh frozen mackerel for the holiday table:
- Take one large fish, defrost it, remove the fins. Make a cut in the back with a sharp knife, and then carefully remove the entrails and bones. At the same time, try not to touch the belly of the mackerel.
- Rub the fish with salt and lemon juice on all sides.
- While the base of the dish is marinating, prepare the filling. To do this, fry one chopped onion and 100 grams of chopped champignons in a frying pan until golden brown.
- Uncover the fish and carefully place the filling inside. Add slices of processed or hard cheese to the center.
- Press the mackerel halves together, wrap in baking parchment and pin together with toothpicks. Bake the stuffed fish in a preheated oven until cooked through.
Mackerel in sour cream
How to cook fresh frozen mackerel so that the result is a luxurious dinner for the whole family? To do this, read the recipe carefully and follow the instructions:
- Take two not too big fish and let them defrost a little. Remove heads, fins and tails. Rinse the fillets under running water.
- Cut the carcass along the ridge and carefully remove the bones.
- Divide the mackerel into portions, place them in a bowl and season with spices. After this, add sour cream or mayonnaise and mix everything well.
- Peel two medium onions and cut into thin rings.
- Grease a baking dish with oil, place the onion on the bottom, and place the marinated fish on it. Cover the container with foil and bake in a well-heated oven until done.
The finished dish can be served with mashed potatoes and vegetable salad.
We hope that you find the recipes that we have collected for you in this article useful. Now that you have learned how to prepare fresh frozen mackerel, you can easily make a hearty and tasty lunch or dinner for your family.
Fish is a very important product in the human diet, especially women. Even fatty seafood can be used to create a dietary dish, but housewives’ skills in working with it are often lower than with meat. Trout and salmon do not raise any questions, however, not everyone knows how to cook mackerel in the oven correctly and tasty.
How to cook mackerel in the oven
This fish is consumed mainly smoked, much less often it is salted, so working with a fresh product raises many questions among housewives. It tastes best when cooked over an open fire – then it turns out very aromatic, but this option is not available to everyone. Cooking in the oven is considered the simplest home method of heat treatment, which does not destroy most of the valuable microelements, and fats do not become carcinogens.
A few nuances of this process:
- While some types of fish can (and should) be fried before baking, it is better not to put mackerel in a frying pan - it will become dry.
- Any recipe for baked mackerel denies the use of additional fat.
- If you took a fresh frozen carcass, be sure to fill it with marinade, otherwise the characteristic smell will be transferred to all products.
- First you need to figure out how to cut it. You can cut it into thick pieces (steaks), or you can cook it whole, gutting it along the back. An alternative is to cut it in half lengthwise and use only the fillets.
Oven recipes
The ideas below for preparing this fish will help you understand not only the intricacies of baking it, but also the nuances of cutting and serving. However, before studying cooking recipes, make sure that you have a product of proper quality. Choose fresh fish, and if this option is not available, buy fresh frozen. If the carcass has been subjected to sudden changes in temperature several times, it may not only be spoiled, but also have a bland, falling apart fillet. It’s better to put this one on your ear.
In foil
To keep food moist, professionals recommend using either well-closing containers (pots are ideal) or double-sided foil. The latter is very convenient to work with, especially due to its ability to hold the shape of the product. A carcass in foil in the oven can be prepared like a large fish roll stuffed with any vegetables. A universal combination of sour apple and zucchini.
Ingredients:
- fillet – 800 g;
- egg 2 cat. - 2 pcs.;
- starch - 1 tbsp. l.;
- salt;
- fresh greens;
- green apple;
- young zucchini.
Cooking method:
- Grind the fillet through a meat grinder. Salt the resulting minced meat.
- Beat the egg whites and combine with the fish mixture. Add starch and mix.
- Peel and grate the apple and zucchini. Squeeze with your hands, mix with chopped herbs, egg yolk (1 pc.).
- Place the foil with the shiny side up and spread the minced fish over it in a dense layer. Compact.
- Top with the same dense and even layer of apple-zucchini mass.
- Form into a roll and wrap tightly with foil. Bake at 190 degrees for 50-55 minutes.
In the oven with potatoes
If you choose the right spices for the main products, you can make a very tasty but simple dish without exotic ingredients. Fish and potatoes in the oven is not always boring and ordinary: a large pinch of dry herbs, a little olive oil and sea salt, an unusual way of serving - and you already have a delicious holiday dinner. The best accompaniment to it is dry white wine.
Ingredients:
- small carcass – 2 pcs.;
- potatoes – 3-4 pcs.;
- small purple onion;
- a mixture of dried thyme, oregano, black pepper, sage - 1 tsp;
- sprig of rosemary;
- coarse salt - 1 tbsp. l.;
- olive oil – 1 tbsp. l.;
- mozzarella – 30 g.
Cooking method:
- Wash the potatoes, peel them, and boil them in the standard way: half an hour in boiling salted water. When it is ready, mash it with a masher.
- Heat olive oil and add rosemary. After 10-11 seconds, remove. Fry the chopped onion in this oil.
- Season the mashed potatoes with dry herbs, crushed between your fingers. Add fried onions and grated mozzarella. Mix.
- Based on the photo, make cuts along the dorsal fin and remove the ridge. Be sure to get rid of offal, black membrane, ribs and gills. Rinse the carcass under running water.
- Fill each fish with potatoes - the top shape will look like Adjarian khachapuri.
- Place on a baking sheet lined with baking paper. Oven temperature 190 degrees, baking duration – half an hour. Afterwards you need to hold the dish for another 10-12 minutes at 170 degrees.
In the oven with vegetables
Fish is a protein product, so nutritionists advise combining it with plant foods: it’s healthy, tasty, easy, simple. Baking it with a vegetable mixture takes half an hour, of which the housewife’s work takes only 7-10 minutes. The set of vegetables can be chosen arbitrarily, since this fish goes well with both traditional carrots-potatoes and the less popular asparagus-zucchini.
Ingredients:
- steaks – 5-6 pcs.;
- celery root;
- asparagus – 200 g;
- lemon;
- bell pepper – 2 pcs.;
- ground pepper, salt;
- garlic cloves – 2 pcs.;
- olive oil.
Cooking method:
- Turn on the oven to warm up to 175 degrees.
- Wash the steaks and rub with salt.
- Heat the oil in a frying pan, add chopped garlic. Fry until fragrant (less than a minute).
- Add finely chopped celery root. It will cook for 14-15 minutes over high heat.
- Fill a heat-resistant dish with fish and sprinkle with lemon juice. Add chopped asparagus, bell pepper strips, and fried celery root. Tighten with foil.
- The dish will be ready in 30 minutes. If necessary, remove the foil earlier and brown the crust.
Up your sleeve
Housewives who value practicality love to cook using a special bag or sleeve. The baking tray is easy to clean, food does not burn and always turns out great. It is used almost similarly to foil: it is important to close the inlet hole very tightly, and the temperature and baking time will be the same.
Ingredients:
- mackerel;
- corn – 200 g;
- carrots – 2 pcs.;
- Sweet pepper;
- salt;
- olive oil – 1 tsp.
Cooking method:
- Gut the carcasses, wash, cut into portions. Add salt.
- Chop the pepper into strips, carrots into thick slices. Treat with oil.
- Pour all the ingredients into the sleeve and tie it tightly. Place on a baking sheet, add half a glass of water.
- The masterpiece will be ready in 40-45 minutes.
- Toward the end of this time, you can place the dish on a baking sheet and brown it on the grill.
With onion
This option for serving baked fish is considered a classic and is used for situations when you need to have one hot dish with several different side dishes. The algorithm of actions is extremely simple, so fish baked with onions tends to turn out perfect even for an inexperienced housewife. Choose the spices you like and start gutting the carcasses.
Ingredients:
- mackerel – 2 pcs.;
- purple onion – 2 pcs.;
- mayonnaise – 1 tbsp. l.;
- salt;
- spices.
Cooking method:
- Wash the carcasses and gut them. Rinse.
- Rub with spices and salt, wrap in foil, and leave to cool for an hour.
- Take it out and make transverse cuts as for portioned pieces. Fill each of them with onion, chopped into half rings.
- Treat the skin with mayonnaise and place on a baking sheet.
- Baked fish can be served after 40 minutes if the oven temperature was 200 degrees.
With lemon
Again, a very simple and quick way to prepare this delicious fish, which appeals to connoisseurs of healthy and light food. If you wanted to know how to bake mackerel without using sour cream/mayonnaise at all, but get a juicy delicacy, you will like this recipe. Connoisseurs of piquant taste can combine lemon with lime, and those with a sweet tooth can combine it with blood orange.
Ingredients:
- medium-sized carcasses – 3 pcs.;
- lemon – 2 pcs.;
- garlic clove;
- black peppercorns – 3 pcs.;
- a bunch of cilantro;
- salt.
Cooking method:
- Gut and rinse the product well.
- Chop the garlic and pass through a press. Grind the pepper with a pestle until it becomes a powder. Mix these ingredients, add salt and the juice of half a lemon.
- Rub the mixture onto each fish.
- Chop a bunch of cilantro, fill the carcasses with it, and put lemon slices there.
- Let marinate for half an hour.
- Preheat the oven to 190 degrees.
- The dish will be ready in 35 minutes.
- Before serving, sprinkle with the juice of the remaining half of the citrus.
Gefilte fish
The filling for the fish is just a taste addition, since its volume is minimal and does not amount to a full-fledged side dish. From this position you can use anything - dried fruits, berries, vegetables, cooked cereals. A simple option is some greens and protein. If you want the dish to have less calories, remove the egg completely or replace it with cauliflower (50-70 g).
Ingredients:
- large mackerel;
- egg higher cat.;
- processed cheese – 50 g;
- a bunch of greenery;
- onion feathers;
- carrot.
Cooking method:
- Gut the carcass through the belly and rinse.
- Boil a hard-boiled egg. Cool, chop with a knife.
- Grate carrots and cheese. Tear the greens with your hands.
- Combine all the ingredients and fill the fish with them.
- Wrap it in foil or parchment 2-3 times. Bake for 30-35 minutes at 180 degrees.
With tomatoes
Professionals consider this tandem a classic, since tomatoes are a product that perfectly complements absolutely everything. Tender, juicy mackerel with tomatoes, baked in the oven, looks almost like a restaurant dish when served correctly. Extra virgin olive oil and dried basil and oregano will give it a distinct Italian taste. Choose dense tomatoes, otherwise the appearance of the dish will deteriorate.
Ingredients:
- mackerel – 2 pcs.;
- plum tomatoes – 5-7 pcs.;
- zucchini;
- olive oil;
- coarse salt;
- basil, oregano.
Cooking method:
- Gut the carcasses, rinse, cut into portions about 3-4 cm thick.
- Wash the tomatoes and chop into thick slices. Do the same with zucchini.
- Fill the round baking dish, following the photo: alternate fish, zucchini and tomatoes, placing them tightly together, as for ratatouille.
- Drizzle with oil, salt and sprinkle with herbs.
- Cover the pan with foil and cook for 45 minutes at 190 degrees.
With mayonnaise
Even fatty fish may require dressing, which will make it especially tender. Whether such a dish is considered healthy if its fat content increases is a question, but it is so tasty that sometimes gastronomic cravings win out. The dish will be even more piquant if you add mustard seeds or a ready-made sauce of the same name.
Ingredients:
- mackerel – 2 pcs.;
- mustard seeds – 2 tsp;
- mayonnaise – 2 tbsp. l.;
- ground white pepper;
- salt.
Cooking method:
- Remove the tail, head, and gills from the carcasses. Make an incision along the back and remove the offal.
- Wash, cut into pieces.
- Make mustard sauce: combine mayonnaise with salt and white pepper. Mix thoroughly. Add mustard seeds. Leave for half an hour.
- Treat each piece with this mixture and let it sit.
- Place the fish in the pan and cover with foil. Cook at 180 degrees for half an hour, then another 10 minutes at 200 degrees.
With cheese
This option for serving fish will appeal to connoisseurs of Italian cuisine and simple, but always successful recipes. Mackerel baked with cheese after preliminary frying cannot be considered dietary - it has a high calorie content and also fat content. However, it is so tasty that sometimes you can break all the prohibitions and eat at least a piece. The best side dish here is boiled brown rice or pasta.
Ingredients:
- mackerel – 2 pcs.;
- fresh greens;
- garlic cloves – 3 pcs.;
- firm mozzarella (for pizza) – 130 g;
- parmesan – 50 g;
- walnuts - a handful;
- salt;
- olive oil.
Cooking method:
- Cut each fish in half. Gut, rinse, rub with salt.
- Fry with olive oil until clearly browned.
- Chop the garlic and herbs and mix.
- Grate the mozzarella into large strips and add to this mixture.
- Dry the walnuts in a frying pan and chop finely. Cut Parmesan into thin slices.
- Cover the fish halves with the cheese-garlic mixture and sprinkle with walnuts. Drizzle with olive oil. Bake at 190 degrees. Approximate cooking time is 17-20 minutes.
Mackerel pieces in the oven
The classic recipe involves baking catfish, but it is just as suitable for other types of fatty fish. Mackerel baked in slices in the oven with Georgian sauce has a very delicate structure, a savory-sweet taste and minimal calorie content. This is an excellent dish even for a diet - vinegar, pepper and spices will deal a serious blow to those extra pounds.
Ingredients:
- mackerel – 2 pcs.;
- cayenne pepper pod;
- onion;
- white wine vinegar - half a glass;
- black peppercorns – 3-4 pcs.;
- a bunch of parsley;
- salt.
Cooking method:
- Cut the onion into quarters and throw into boiling water. Add a spoonful of salt and peppercorns.
- Cut the fish into portions, gut it, rinse. Put it there too.
- Cook for exactly 6 minutes, allowing the broth to simmer gently. Take it out.
- Chop parsley and garlic. Mix with boiled fish pieces.
- Cut the pepper pod into thin half rings and combine with 2 cups of fish broth. Pour in vinegar and stir.
- Pour the resulting marinade over the mackerel and leave for 3-4 hours.
- The masterpiece will be ready in 20-25 minutes if the temperature was within 180 degrees.
- Serve with fresh herbs.
At the bank
Are you tired of all the common baking dishes and are you looking for something new? There is a high probability that you have never had to think about how to cook fish using... an ordinary glass jar. Professionals are sure that it is no worse suited for the oven than special forms. The details of this process are revealed in the step-by-step instructions with photos below.
Ingredients:
- mackerel;
- onion;
- carrot;
- salt;
- olive oil – 1 tsp.
Cooking method:
- Grate the carrots into long strips and chop the onion.
- Gut the fish, cut into medium-sized pieces.
- Combine the main ingredients, add salt, add oil, and mix.
- Fill a two-liter jar with them, add a little (100-150 ml) water.
- Baking mackerel in a jar in the oven is simple: cover it with foil folded three times and place it in a cold oven. After reaching the desired temperature, cook for 40-45 minutes.
In sour cream
If you need a fatty dressing for fish, it is better to use sour cream rather than mayonnaise - with its high fat content, it has much more benefits. A pinch of pepper, a little herbs - and the universal sauce is ready. This recipe is ideal for those who were looking for how to bake mackerel in the oven so that it turns out like a stew. The set of vegetables for fish can be varied arbitrarily.
Ingredients:
- mackerel;
- frozen green beans – 140 g;
- sour cream - half a glass;
- garlic cloves – 2 pcs.;
- ground pepper;
- greenery;
- carrot.
Cooking method:
- Gut the fish, wash it, cut it arbitrarily, but into pieces of equal size.
- Cut the carrots into slices, pass the garlic through a press.
- Combine with beans and mackerel. Spice up. Pour in sour cream. Season with herbs.
- Bake at 195 degrees if the oven does not have forced convection.
- Baked mackerel in the oven with sour cream will be ready in half an hour. It is recommended to serve with fresh herbs.
Whole mackerel in the oven
Some housewives, trying to figure out how to cook whole fish, give up even at the stage of studying recipes that look too complicated. Professionals assure that the only thing that changes is the waiting time. Mackerel baked whole in the oven requires about an hour of preparation if it is stuffed, and 40-45 minutes if it is empty. Time is approximate, depends on the oven.
Ingredients:
- mackerel;
- hard cheese – 50 g;
- prunes – 8-10 pcs.;
- red apple;
- ketchup – 2 tbsp. l.;
- ground black pepper;
- salt.
Cooking method:
- Gut the fish, do not cut off the head. Rinse, treat with a mixture of salt, pepper and ketchup.
- Peel the apple, remove the middle, cut into slices.
- Grate the cheese, steam the prunes and cut in half.
- Fill the fish with apple slices, prunes, and cheese.
- Wrap in foil very tightly.
- The whole mackerel is baked in the oven at 160 degrees for about 50-60 minutes.
With rice
Due to the high fat content of this fish, it can be cooked even with the driest ingredients. and not be afraid for their condition. This is very important for cereals, since there is no need to add butter or sour cream, and when you add water, you get a very tasty thick soup. Try this recipe for mackerel with rice in the oven, baked in pots, to be sure.
Ingredients:
- mackerel fillet – 350 g;
- a mixture of rice (brown and white) - a glass;
- salt pepper;
- carrot;
- Bay leaf;
- turmeric.
Cooking method:
- Rinse the rice thoroughly (if these are not Italian varieties for risotto), add water, and let stand for half an hour or an hour.
- Grate the carrots. Cut the fish into small pieces, add salt and pepper.
- Fill the bottom of each pot with rice and add a glass of water. If you need broth, increase this parameter to 1.5 cups. Throw in a pinch of turmeric.
- Next send fish pieces, carrots, bay leaves.
- Cover each pot and place in a cold oven. Warm up to 180 degrees. The baked fish will be ready in an hour.
Video
The most popular way to cook mackerel at home is baking in the oven. Fish can be baked with spices, vegetables, potatoes, onions, mushrooms and even cheese.
What are the characteristics of mackerel baked in the oven, how to choose the right fish for cooking? Popular recipes and detailed instructions, tips and facts are collected in this article.
Nowadays, housewives often cook fish, this dish is especially popular during the holidays. What fish can you most often see on a holiday table?
Mackerel is a valuable sea fish; mackerel contains several groups of vitamins and microelements such as zinc, phosphorus, potassium and sodium. Thanks to such a rich composition, mackerel is recommended for use by all people, regardless of age, with the only exception being liver and kidney disease.
The fish has a subtle, specific aroma; mackerel dishes are tasty, juicy and aromatic. Some people prefer to eat mackerel exclusively smoked or canned. However, chefs claim that you can literally “work miracles” from fresh mackerel!
In order for the taste of the dish to be truly exquisite, you should carefully choose the fish. Only caught mackerel is ideal, but more often it has to be thawed. When choosing a frozen product, you should pay attention to the color: the mackerel skin should not have yellow tints or an unpleasant odor, this indicates that the carcass has been repeatedly frozen and is unusable.
Fresh mackerel baked in the oven has an amazing taste and aroma, which gives the dish a special delicacy. But don’t be upset if you find fresh-frozen mackerel for cooking: with proper processing, baked mackerel in the oven will be a wonderful treat for guests.
Basic Recipes
How many ways are there to cook mackerel in the oven?
A simple recipe for cooking in foil
To cook mackerel in foil, you do not need to have any special culinary skills or abilities.
Ingredients:
- mackerel (1-2 pieces);
- spices and salt.
Before starting work, preheat the oven to 180 degrees. Now you can start processing the fish. The carcass must be gutted and cleared of black skin. If desired, you can remove the head and tail, as well as the bones. The fish should be washed under running cold water. After drying with a paper towel, the fish can be rubbed with salt and spices to taste.
After the fish is well treated with salt and spices, you can leave the mackerel on the table for 30-40 minutes. This way the fish will marinate and taste great!
Mackerel baked with potatoes
Ingredients:
- 1-2 mackerel;
- 5-6 medium potatoes;
- 1 small carrot or onion to taste;
- mayonnaise or sour cream, 100 g;
- salt.
By preheating the oven to 180 degrees, you can prepare the mackerel. To do this, the head and tail of the fish are cut off, and the spine is removed by cutting the back. The resulting fillet can be cut into small pieces or left as is.
Clean, peeled potatoes and carrots should be cut into thin slices less than 1 cm. Place a layer of potatoes and carrots on a baking sheet lined with foil; the vegetables should be salted and coated with mayonnaise (sour cream) on top.
Then place the mackerel fillet on top, skin side up, also pre-salting. Lubricate the top of the fish with mayonnaise (sour cream), cover with foil and place in the oven for 25-35 minutes.
To prevent the potatoes from drying out during cooking and remaining soggy, you need to pour a little water into the potatoes before putting the dish in the oven.
Mackerel baked with vegetables
The main feature of the mackerel recipe with vegetables is that you can create many variations by adding different vegetables to taste.
In each country, depending on the season and preferences, mackerel is prepared with eggplant and herbs, carrots and celery, onions and herbs, tomatoes and basil, etc.
Ingredients:
- 1 mackerel;
- 1 carrot;
- 1 onion;
- greens: dill and parsley;
- spices for fish;
- sour cream or mayonnaise, 120 g.
Cut the vegetables into thin slices (half rings), add salt and pepper to taste, wash and dry the greens. Place the prepared salted fish fillet on a layer of vegetables. Greens should be placed under the fish fillet, and the remaining greens should be placed on top of the vegetables.
Lubricate the fish with mayonnaise or sour cream, add less than half a glass of water to the rest and pour in the vegetables. Place the dish in the oven for 30 minutes. Before serving the dish, remove the greens and sprinkle with fresh ones.
For any housewife, it will not be difficult to cook mackerel in a sleeve or baking bag. The recipe and sequence are quite simple and are reminiscent of cooking mackerel in foil.
Ingredients:
- 1-2 mackerel;
- one onion;
- dill greens;
- hard cheese 100 g;
- salt and spices.
Before gutting the fish, you need to marinate the finely chopped onion: sprinkle with the juice of half a lemon, add salt and leave for 25 minutes. Clean the fish from the insides, rub with spices and salt, remove the head and tail if desired. It is necessary to stuff the mackerel belly with a filling of grated cheese, pickled onions and finely chopped herbs. Place the fish in the sleeve and place in the oven for 25-30 minutes.
Baked mackerel with lemon and herbs
Ingredients:
- mackerel 1-2 carcasses;
- 1 lemon;
- a bunch of greens (parsley, dill);
- pepper, salt.
The recipe for fish with lemon is quite simple. The fish should be washed and cleaned, and the entrails removed. Rub the fish with salt and spices, sprinkle with lemon juice.
Make several cuts on top of the fish and put in lemon slices and herbs. Place dill and parsley into the belly of the fish. Wrap the fish in foil and cook in the oven for 35 minutes at 180 degrees.
Mackerel stuffed with champignons and onions
The combination of fish and mushrooms will seem surprising to many, but the result will exceed expectations. Mackerel goes well with any mushroom, but champignons are best due to their mild taste.
Ingredients:
- 2 mackerel;
- a bunch of parsley;
- 200 g champignons;
- 1 small onion;
- 100 g hard cheese;
- 2 tbsp. spoons of low-fat sour cream;
- vegetable oil;
- flour for dredging fish;
- salt and pepper, seasoning for fish.
The fish must be prepared and filleted. After heating over high heat, roll the fish in flour, fry on each side for 1-2 minutes and remove from heat. Fry mushrooms with onions until cooked. Line a baking sheet with foil, place the fish skin-side down and coat with sour cream, place mushrooms and onions on top of the fillet, sprinkle with finely chopped parsley and grated cheese. Cover the mackerel with foil and place in the oven for 25 minutes.
In order for the dish to get a golden brown crust, you need to open the foil 10 minutes before cooking and put the fish back in the oven.
Ingredients:
- mackerel 2 pcs.;
- 200-250 g hard cheese;
- salt, spices.
The fish should be cleaned of entrails and filleted. Cut the fillet in half and rub with salt and spices. Line a baking tray with baking paper or foil, place the fish skin side down and sprinkle with grated cheese. Place in an oven preheated to 180 degrees for half an hour.
To prepare mackerel with cheese, you can also use processed cheese. To do this, grate it on a fine grater and also sprinkle each slice of fish. If desired, you can add half a glass of water, then the fish will be juicier, and the cheese will become a kind of creamy sauce.
Mackerel, baked in pieces
Due to the fact that the fish will be divided into portioned pieces in advance, this will make serving the dish more convenient. After all, cutting ready-made mackerel during lunch or dinner is not always convenient (the fish becomes so juicy that it simply crumbles).
Required components:
- 1-2 mackerel;
- juice of half a lemon;
- dill and parsley;
- 1-2 onions;
- 150 g hard cheese;
- mayonnaise or sour cream 100 g;
- salt and spices.
To prepare the dish, mackerel must be divided into portions. This can be done in 2 ways: cut the fish in the usual way, or fillet and cut into fillets.
Rub the mackerel with spices and salt, add lemon juice (optional), brush with sour cream or mayonnaise and place on a sheet of foil. Place onion sliced into half rings, sprigs of herbs and grated cheese on top of the pieces. Place the dish in a preheated oven at 200 degrees for 25 minutes.
Mackerel baked with rice
Required ingredients:
- 1 large mackerel;
- 180 g boiled rice;
- 1 carrot;
- ½ onion;
- salt and pepper.
To prepare mackerel baked with rice, you need to fry the onions and carrots in a frying pan until golden brown, and then mix them with the rice. Salt the prepared cleaned fish and place it on a “bed” of rice and vegetables, and also stuff the belly of the fish with rice filling. Place in the oven for 35 minutes at 180 degrees.
Mackerel stuffed with eggs and herbs
Ingredients:
- 2 mackerel;
- 2-3 boiled eggs;
- 70 g grated hard cheese;
- green onions, dill;
- 1 lemon;
- spices to taste.
Before cooking, the fish must be washed, the backbone and bones removed, without cutting the mackerel completely, but only cutting through the belly. Separately mix grated boiled eggs, cheese, and chopped herbs. Rub the fish with salt and spices, squeeze out lemon juice and stuff with the filling.
To prevent the filling from spilling out of the fish during cooking and serving, you need to secure the belly with toothpicks. It is advisable to remove the toothpicks before serving.
Place the stuffed mackerel in foil and wrap. Bake in the oven at 180 degrees for 45 minutes.
Other fish recipes
Mackerel is one of the most popular fish all over the world and especially in Russia. Each region prepares the product differently, according to its own traditions and taste preferences.
The recipes cover not only the most well-known methods of processing fish, such as frying, baking, smoking. Recipes for salted mackerel baked over a fire, stewed with vegetables and fried in batter with sweet and sour sauce are very popular.
There are also such unique recipes: mackerel soup, salad with salted mackerel, mackerel pate, mackerel aspic, mackerel roll and even meatballs!
Conclusion
It's no surprise that there are so many recipes for making baked mackerel. Every chef or housewife is well aware of the distinctive taste of fish and has their own “signature” recipe.
The list of possible mackerel dishes can go on for a long time. In addition to the existing beneficial properties, there is another plus - the fish is quite simple to prepare: there is no need to remove scales, and the cooking process itself does not take much time.
What other recipe for baked mackerel in the oven can you please your guests?
Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.