What is useful mackerel baked in the oven. Very simple step by step

Mackerel in the oven is one of the most versatile and delicious fish dishes. Mackerel prepared in this way can be safely served both at the festive table and at the usual family dinner. Fish does not require long baking - after 30-40 minutes, the dish, as a rule, can already be served. There are many recipes that tell you how to make mackerel in the oven deliciously. The most common way is to use foil or a special baking sleeve. The fish is evenly baked, but at the same time remains juicy and fragrant.

Mackerel can be cut into pieces and rolled in spices, or you can stuff the whole carcass with vegetables, lemon and herbs. Of the seasonings, white and black pepper, allspice, mustard seeds, salt, garlic, bay leaf or a special mixture of spices for fish are most often used. Mackerel can be stuffed with lemon and onions, carrots, potatoes or greens with garlic. Soy sauce is often used for marinade. If the fish is baked in a sleeve, you can put not only onions and lemons there, but also cherry tomatoes, olives and other products.

Mackerel is very tasty in the oven in pots or a jar, although this cooking method requires a little more time (on average, about an hour). But the finished result fully justifies the time spent - the fish languishes in its own and vegetable juice and it turns out very tender, juicy and appetizing.

Mackerel in the oven - preparing food and dishes

If you decide to cook mackerel in the oven, the first thing to do is cut the fish. We defrost the mackerel, cut off the head, tail and fins (we don’t throw it all away, since the “waste” can be used for soup), remove the insides. Be sure to cut off the black film. The fish can be baked with a whole carcass, after stuffing it with herbs or vegetables, or simply cut into portions and put on a baking sheet. Each piece is rubbed with oil, salt and pepper. You can also leave the fish for an hour and a half in a specially prepared marinade.

Prepare the necessary vegetables: cut the onion into thin half rings, grate the carrots or cut into slices, peel the potatoes and cut into small slices (or straws). Prepare the required amount of spices in advance, chop the greens, cut the lemon into thin semicircles.

From the dishes you will need a cutting board, a sharp knife and a bowl for sauce or marinade. Prepare an oven tray: grease it with oil and line it with parchment paper. The oven must be preheated (although some recipes where fish is cooked in a jar or pots do not require preheating). The fish itself can be baked in foil, sleeve or parchment paper.

Mackerel recipes in the oven:

Recipe 1: Mackerel in the oven

This recipe is useful to the hostess who wants to cook a quick and tasty dinner for the whole family. Mackerel turns out to be incredibly fragrant and juicy, even those who do not particularly like fish will like the dish.

Required Ingredients:

• Mackerel;
• Bulb;
• Two tablespoons of tomato sauce;
• Mayonnaise - two or three tablespoons;
• Salt;
• Black pepper;
• A mixture of spices for fish;
• Lemon.

Cooking method:

Let's prepare the fish: defrost, clean, cut. We remove the insides, cut off the films, cut the carcass into pieces. Roll each piece in seasonings, salt and pepper. Take a medium onion and cut into not too thick rings. In a cup or bowl, mix mayonnaise with tomato sauce or ketchup (take 2-3 tablespoons of each ingredient). We heat up the oven. Dip each piece of fish in the sauce and place on a baking sheet lined with parchment paper. Put the onion between the pieces. Pour the fish again with mayonnaise and ketchup (you can make a net) and put in the oven. Bake for 30-35 minutes (until crispy). Serve fish with lemon wedges.

Recipe 2: Mackerel in foil in the oven

Many housewives prefer to cook mackerel in the oven in foil. This allows you to preserve the aroma and juiciness, the fish is baked evenly and it turns out very tasty. This recipe also uses vegetables, seasonings and mayonnaise.

Required Ingredients:

• Mackerel;
• Potato;
• Bulb;
• Carrot;
• Spoon of mayonnaise;
• Salt;
• Black pepper.

Cooking method:

We cut the fish, be sure to cut off the dark film. We remove the insides, also cut off the head and gills. Peel the potato and cut into small pieces. Carrots can be cut into strips, and onions - into half rings. Rub the fish with salt inside and out. Lubricate with a small amount of mayonnaise and season with black pepper. We spread the foil, put the mackerel on it. We stuff the carcass with vegetables, everything that does not fit is laid out around. Wrap the mackerel in foil and place in the preheated oven. Bake for 30-35 minutes until done. Such mackerel in the oven is good both hot and cold.

Recipe 3: Mackerel Baked in the Oven

Fragrant mackerel in the oven with garlic and herbs. The recipe itself is very simple, there are no additional ingredients in the form of vegetables. The beauty lies in the use of garlic, herbs and seasonings.

Required Ingredients:

• Mackerel;
• Garlic;
• Fragrant pepper;
• Salt;
• cilantro;
• Parsley;
• Lemon juice;
• Olive oil.

Cooking method:

We process the fish: we wash it, cut off the head with gills, remove the insides. Rinse again inside, dry. Crush the garlic clove in a mortar along with salt and pepper. Add two tablespoons of oil and lemon juice to the garlic. Grind one more clove together with greens. We rub the fish with garlic mass inside and out, distribute the rest of the mass inside. We fill the carcass with herbs and garlic, wrap in foil, leave to marinate for 40 minutes. Bake in a preheated oven for 35-40 minutes.

Recipe 4: Mackerel in the oven in the sleeve

Instead of foil, you can use a "sleeve". The fish is excellently tasty and juicy. To make mackerel even more fragrant and piquant, you can stuff it with onions and lemon. If the dish is being prepared for the festive table, you can put a few cherry tomatoes and olives in the “sleeve”.

Required Ingredients:

• Mackerel;
• Onion;
• Lemon;
• Olives;
• Salt;
• Pepper;
• cherry tomatoes;
• Olive oil.

Cooking method:

We cut the fish, remove the insides and gills, cut off the dark film. Rinse the fish thoroughly, inside and out, and pat dry. We cut the onion into half rings and put it in a bowl, pepper, salt and knead a little with our hands. Lemon cut into thin semicircles. In two tablespoons of olive oil, stir the salt and pepper, rub the fish mixture (inside and out). Stuff the fish with lemon and onion. Cut cherry tomatoes in half. We tie the “sleeve” for baking at one end, put the rest of the lemons and onions in it, put the mackerel on top. Lay the halves of the tomatoes and olives, tie the other end. Let bake for half an hour. 10 minutes before the end of cooking, you can make an incision on top so that the fish is browned. We decorate the finished dish with sprigs of fresh herbs.

Recipe 5: Mackerel in the oven in a jar

A very simple recipe for mackerel in the oven, for which you need a small jar. Preparing the fish is extremely simple, all you need to do is prepare the carcass and cut the vegetables.

Required Ingredients:

• Mackerel;
• Carrot;
• Bulb;
• Pea pepper;
• Salt;
• Sunflower oil;
• Lavrushka.

Cooking method:

Let's prepare the mackerel: defrost, cut off the head and tail, remove the insides. The carcass is properly washed and dried. Cut the fish into small pieces. We clean the carrots and rub on a grater. We cut the onion into thin half rings. Rub the fish pieces with salt. Now we take a liter jar and lay out the fish and vegetables, alternating the ingredients. Do not forget about peas and bay leaf. We fill the jar to the top and pour everything with two tablespoons of oil. Cover the jar with foil and put in the oven for an hour.

Recipe 6: Mackerel in the oven in pots

Another recipe that tells how to cook mackerel deliciously in the oven. We will need small pots in which meat is usually cooked. The fish turns out simply excellent - tender, juicy and very fragrant. Surprise your guests with this simple but original holiday dish.

Required Ingredients:

• Mackerel;
• Onion;
• Carrot;
• A mixture of spices for fish;
• Lavrushka;
• Salt;
• Pea pepper;
• Olive oil;
• Mustard seeds.

Cooking method:

We defrost the fish, remove the insides, cut off the head and tail. Cut the carcass into pieces and rinse thoroughly. We rub the carrots on a grater, cut the onion into half rings. Rub the pieces of mackerel with salt. Pour a little oil into each pot. Throw in the peppercorns and mustard seeds. Now we put the ingredients in each pot in this order: first some carrots, then pieces of fish, then onions and carrots again. The sequence may be different, the main thing is that the mackerel is between the vegetables. Pour a tablespoon of oil on top and put a bay leaf. We cover the pots with lids and place in the oven. Bake for about an hour. Serve the fish with chopped herbs and lemon slices.

Recipe 7: Mackerel in the Grill Oven

Craving a fragrant grilled golden fish? If your oven is equipped with such a function, realizing your desire is as easy as shelling pears. We need mackerel, seasonings and soy sauce. The rest is a matter of technique.

Required Ingredients:

• Mackerel;
• Soy sauce - ¼ cup;
• Lemon;
• a teaspoon of mustard;
• Pepper white;
• Coriander;
• Salt;
• Black pepper;
• Ginger.

Cooking method:

We cut off the fins and head from the fish, make an incision on the belly and remove the insides. The carcass is properly washed and dried. From each side we make four transverse cuts. In a deep plate with soy sauce, add mustard, peppers, coriander and a little salt. Mix everything and put the fish in the marinade. We leave for about one hour. We cut the lemon into thin semicircles, clean the ginger and cut into thin plates. We lay a lemon and ginger in each cut, set the "grill" mode. Let the fish cook until done. Serve with chopped herbs and sauce.

Recipe for a delicious sauce for mackerel in the oven:

We make liquid caramel from a small amount of sugar, add soy sauce, balsamic vinegar, a little lime juice and Worcester sauce to it. Stir and heat until thickened. Mix the mass with pieces of hot pepper, chopped onion, garlic, green onions and cilantro. We also add some lime juice and olive oil. Salt and pepper to taste.

- the main secret of cooking mackerel in the oven is as follows: you should not completely defrost the fish, you can start cooking it when it remains a little frozen;

- The head may not be cut off. Such baked mackerel looks more “solemn” and will decorate the festive table well;

- if you put the mackerel directly on the foil, the skin may burn a little. Therefore, on the foil, you should first lay out the onion rings and carrots, and only then - the fish. Vegetables are also distributed on top of the mackerel;

- the foil envelope should not have holes, otherwise the liquid will begin to evaporate and flow out onto the baking sheet. Burnt juice will give the fish a “unique” aftertaste of burning;

- mackerel itself is a fatty and juicy fish, so you need to use very little vegetable oil or mayonnaise.

We are used to seeing this fish in salted or smoked form. But not many people know how to cook delicious mackerel in the oven, baked in foil or a sleeve. Baked mackerel is very tasty, stuffed with vegetables, with potatoes, with sauces. There are such recipes when the fish is simply amazing.

Mackerel in the oven can become the main holiday dish, if you have not tried this yet, then you will be amazed at its spicy taste. Guests will be surprised when they try the usual fish and recognize the same mackerel in it. When cooked properly, it is soft, juicy, and, like most marine fish, has very few bones.

Mackerel baked in the oven, how to cook

I learned about how to properly cook mackerel in the oven in Japan, and I tried this cooking option for this wonderful, tasty fish there. As you know, most of the Japanese dishes are fish, which they just don’t do with it, they bake it in the oven with cheese, vegetables, some unimaginable sauces and even fruits.

To be honest, I was very surprised to see that mackerel is stuffed with lemon, tomatoes, herbs and cheese, rubbed with various spices. And often the Japanese simply bake mackerel in the oven or microwave just like that, without anything, without even salting. It turns out that this is also tasty, in itself this fish has a very pleasant taste and smell, which does not have to be drowned out with spices.

How to choose mackerel for baking

Of course, the most delicious dish is obtained from freshly caught fish, then you will really lick your fingers and you will be ready to eat this at least every day. But not all of us can afford such pleasure, due to some remoteness from us of mackerel fishing grounds. Therefore, we will be content with fresh-frozen fish.

Sometimes it can be difficult to distinguish a freshly frozen fish of good quality, especially if it is diligently wrapped in several layers of cling film. Yes, sometimes all the flaws are hidden under such a shelter. It is better to choose the one that you can easily see. A good mackerel, freshly caught and frozen, usually has a shiny back, no damage or yellowing. A change in color to yellow indicates that the fish has been thawed and refrozen several times.

Mackerel in the oven with baked potatoes

The recipe is very winning, it is also suitable for a family dinner on a weekday, and it is not a shame to serve it when guests arrive, especially since it is prepared quickly and the components are always at hand.

For the recipe you need:

• Frozen mackerel - 1 piece
• Peeled potatoes - 5-6 medium pieces
• Onion - 1 medium
• Vegetable oil, preferably olive 2 tbsp. spoons
• Carrots - 1 not too big
• Water - half a glass
• Salt to taste
• White pepper, also to taste
• Spices, can be special for fish
• Mayonnaise for greasing

How to cook:

• We defrost the fish and cut off the head, tail, fins, gut it. Then we cut along the back and separate from the spine to make two fillets. We cut these two halves into several parts, but you can leave them whole, as you like.
• We clean all the vegetables and cut the potatoes and carrots into thin rings, cut the onion into half rings.
• We cover the baking sheet with foil or baking paper, it should not be too small. We begin to lay out layers of vegetables, first slices of potatoes, followed by carrot circles, then onions. Salt and pepper a little, then drizzle with a little oil.
• Put the pieces of mackerel fillet on the vegetables, skin side up, also salt, pepper and add spices. Top with mayonnaise.
• Add a little water so that the potatoes do not dry out in the oven.
• Cover the top of the baking sheet with foil and fasten around the edges so that everything bakes faster there.
• We preheat the oven to 180 degrees and send our fish first for 20 minutes, then take out the baking sheet, remove the foil and set the fish to blush.

Mackerel stuffed, baked in the sleeve

In this version, the fish turns out to be especially juicy, all smells remain inside the sleeve, so the aroma of the dish is divine. Moreover, the baking sheet remains clean (well, I don’t like to wash them).

We need for the recipe:

• One thawed or fresh mackerel
• A bunch of any greens, to your taste
• Bulb one small or half medium
• half lemon
• Dutch cheese 100 grams
• Salt and white pepper
• Sleeve for baking

Recipe for mackerel baked in the sleeve:

1. We defrost the fish, cut off the head, fins and tail, take out the insides and carefully scrape off the film inside, otherwise it will give an unpleasant bitterness.
2. We cut the onion into cubes, put it in a bowl and pour over the juice from the lemon, leave to marinate for 20 minutes.
3. We cut the greens finely.
4. Three cheese on a grater and mix with herbs and pickled onions.
5. Rub the fish with salt and pepper and put a mixture of herbs, onions and cheese inside.
6. We cut the sleeve to the desired length, fasten it on one side, carefully place the Fish inside and fasten the other end.
7. Place the tray in the oven for 25 minutes.

How to cook fresh frozen mackerel in the oven in foil

Mackerel in foil is generally a classic of the genre. The fish is saturated with the taste and aroma of vegetables, with which it is baked together, there are many cooking options, from the simplest to the exotic. Below is my favorite recipe.

For him, we will need products:

• Two freshly frozen mackerels
• One medium tomato
• half a lemon
• Two tablespoons of vegetable oil
• Salt and white pepper.

Mackerel baked in foil, preparation:

1. Defrost fish, gut. The head can be cut off or left on, as desired. Rinse well and cut into pieces, 2-3 cm thick.
2. Grate fish pieces with spices.
3. Cut the tomato into slices, half a centimeter thick, cut the lemon into thin slices.
4. Put pieces of fish on the foil, and between them put a slice of tomato and lemon.
5. Sprinkle everything well with oil on top and tightly wrap each mackerel separately.
6. Place the tray in the preheated oven and bake for 25 minutes.

Mackerel baked in the oven with mushrooms

A combination of fish and mushrooms gives an absolutely amazing taste. Although some may find it odd. For such a dish, you can use any mushrooms, but I liked champignons more, they have a softer taste.

For the recipe we need to take:

• Two frozen mackerels
• Jar of canned champignons
• Hard cheese 50 grams
• Half a glass of medium fat sour cream
• Bunch of fresh parsley
• Spices for fish
• Flour for rolling
• Vegetable oil 1 tablespoon
• One and a half tablespoons of soy sauce

How to cook fresh mackerel with mushrooms in the oven:

1. We cut the fish into fillets, gut, remove the fins, cut along the back and pull out the spine. We wash well.
2. We rub the fillet with spices, roll in flour and quickly fry on both sides in a very hot frying pan.
3. Mushrooms are fried separately.
4. Mix sour cream with soy sauce and finely chopped herbs.
5. We lay baking paper on a baking sheet, put the fish fillet on it, smeared with the prepared sauce.
6. Put the fried mushrooms on the fish.
7. Lay the tomato slices on top of the mushrooms.
8. Grate the cheese on the last layer.
9. We send the baking sheet to the oven for half an hour.

Frozen mackerel in the oven in foil with vegetables

We will need:

• 2 carcasses of mackerel (you can ready-made fillet)
• one bulb
• one tomato
• one lemon
• 5 tablespoons sour cream
• 2 tablespoons butter
• Salt, pepper and spices for fish

Cooking process:

We defrost the fish in the refrigerator, then it will keep its shape well. Cut, wash and dry with paper towel. We mix all the seasonings and salt and rub the carcasses, leave to marinate for half an hour.

Onion, tomato and lemon cut into slices. We place the fish on the foil, each separately. We spread in turn layers, onion, tomato and lemon, coat with sour cream on top. Wrap the fish in foil so that it is not tight.

We bake for half an hour at a temperature of 180 degrees. After opening the foil and let the fish brown.

How to bake mackerel, step by step with a photo

We will need:

• mackerel carcass
• Tablespoon of olive oil
• Butter
• sprig of rosemary
• Two slices of lemon

Cooking:

Salt the cut fish and coat with vegetable oil.

We put the mackerel in a mold and bake for 30 minutes at 180 degrees. Decorate with herbs before serving.

Delicious baked mackerel

The easiest, but very tasty way to cook mackerel in the oven. By the way, you can do it in the microwave in the same way. This is the kind of fish that is served in the pubs of Japan, a simple dish with good taste, though they make it there from fresh fish.

We will need:

• Two mackerels
• Vegetable oil, preferably olive oil
• Salt and pepper to taste
• half a lemon

How to bake mackerel in the oven:

1. We gut the fish, remove the insides, cut off the tail and head. Inside, remove the black film, wash well.
2. Salt, pepper to taste, sprinkle with lemon juice and let stand for half an hour.
3. Spray the fish with oil and send it to the oven on a baking sheet. It is better to put parchment so that it does not stick.
4. Bake at 180 degrees for 25 minutes.

If you do not know how to cook delicious mackerel in the oven, try my recipes. I am sure you will like the taste. The only rule that must be observed when cooking is not to overexpose the fish in the oven, otherwise it will be dry.

Baked mackerel in the oven is a great option for both a festive table and an ordinary day. This fish is different in that it is completely self-sufficient and therefore turns out to be very tasty when using a small amount of ingredients.

In order to prepare this delicious dish, you do not need a lot of money and time. The most common combination is citrus fruits and onions, which will give this fish very interesting flavors.

The first time I tried this fish was when I was a child. When I grew up, my grandmother told me in detail how cook delicious foil-wrapped mackerel in the oven. So, about what products, how and How many time required cook mackerel in the oven in foil you can read in this article.

Mackerel baked with vegetables in foil

Kitchen appliances and utensils: knife; grater; garlic press; frying pan; foil; plate; cutting board; napkins; baking sheet.

Ingredients

Cooking sequence

1. Cut the belly of 2 fish (do not cut off the fins). Get all the insides. Remove the gills, but do not cut off the head (then the fish will turn out more juicy).
2. Sprinkle with salt, pepper and fish spices to taste. Set the mackerel aside to marinate.
3. Peel and thinly slice 4 onions.
   
   
4. Heat up 4 tbsp. l. vegetable oil in a frying pan. Saute the onion until it becomes transparent (do not fry).
   
   
5. Peel and grate 4 carrots on a coarse grater.
   
   
6. After the onion has become softer, send carrots to it, salt. Saute onions and carrots until soft.
   
   
7. Peel and cut into thin rings 10 potatoes (not large, as the fish cooks quickly).
   
   
8. Cut 1 lemon into half rings, squeeze the juice from the second lemon.
   
   
9. Cut the foil to the size of the fish and lay it out in 2 layers so that it does not tear. Make a pocket out of foil and put the mackerel back down there.
   
   
10. We stuff the fish: 1st layer - frying of carrots and onions, 2nd layer - lemons so that they peek out on one side, 3rd layer - the rest of the frying (leave 2 spoons).
    
    
11. Put the last spoonfuls of frying in the head in place of the gills (it will hold the juice in the fish). Lay potato slices on both sides of the fish. Put 300 grams of mushrooms on top of the potatoes.
    
    
12. On top of the mushrooms, you can put the remaining slices of lemon. Pour the lemon juice over the fish (leave 4 tsp).
    
    
13. Salt and sprinkle potatoes and mushrooms with sunflower oil.
14. We cover the baking sheet with two layers of foil and put the fish there. We bake mackerel in the oven for 25 minutes at 180 degrees. Remove the baking sheet from the oven and let the fish cool.
15. Pour 4 tsp into a small bowl. lemon juice and 2 tbsp. l. olive oil, squeeze 4 cloves of garlic and 200 grams of greens there.
    
    
16. Pour this sauce over the fish and vegetables while they are hot (this gives an amazing smell).
    
    

Recipe video

I suggest you see how best and How many time required bake mackerel with potatoes in the oven and mushrooms wrapped in foil.

Mackerel with tomatoes and onions

Cooking time: 50 minutes.
Servings: 9.
Kitchen appliances and utensils: knife; dry wipes; cutting board; deep baking dish.

Ingredients

Step by step cooking

1. Cut off the head, fins and tail of 3 mackerels, cut the abdomen and get the insides. Wash well and dry the fish with dry paper towels.
   
   
2. Cut the fish into slices (about 2 cm thick). Salt and pepper each piece of mackerel to taste.
   
   
3. Cut into rings 2 onions.
   
   
4. Slice 4 tomatoes.
   
   
5. Lubricate the form with sunflower oil (1 tablespoon) and put the fish in it. Between the pieces, insert 1 circle of onion and tomato.
   
   
6. Top the dish with lemon juice and brush with sunflower oil (1 tablespoon).
   
   
7. Bake the fish for 30 minutes at 200 degrees in the oven. Decorate the dish as you wish and serve.
   
   

Recipe video

I suggest you watch the video step-by-step cooking of baked mackerel with onions and tomatoes.

Mackerel baked in the oven with carrots and potatoes

Cooking time: 60 minutes.
Servings: 6.
Kitchen appliances and utensils: knife; cutting board; grater; dry wipes; pan; spoon; baking tray; foil.

Ingredients

Step by step cooking

1. Peel and cut into half rings 10 potatoes.
   
   
2. Heat sunflower oil (4 tablespoons) in a frying pan, put potatoes and 140 grams of mini-carrots there. Fry vegetables over high heat for 5 minutes (until golden brown), stirring constantly.
   
   
3. Grate 200 grams of hard cheese on a fine grater.
   
   
4. Cut the belly of 3 fish, remove the insides, wash well and wipe with dry napkins.
   
   
5. Cut a piece of foil to the size of the fish and put the vegetables from the pan on it, spread them evenly with a spatula.
   
   
6. Put 2 carcasses of mackerel on top of the vegetables.
   
   
7. Sprinkle the dish with salt, pepper to taste and spices for fish (4 tsp), cumin (1 tsp) and oregano (1 tsp).
   
   
8. Pour vegetables and fish with 300 grams of mayonnaise.
   
   
9. Put a little hard cheese in the belly of mackerel, sprinkle vegetables and fish with the remaining cheese.
   
   
10. Wrap the foil in the form of a pocket and transfer the dish to a baking sheet, cover with a piece of foil on top.
    
    
11. Bake mackerel in the oven for 25 minutes at a temperature of 200 degrees.
12. Remove the dish from the oven, remove the top layer of foil and send back for another 25 minutes (for a golden crust).
    
    
13. Put the dish on a plate, without removing it from the foil, decorate the fish at your discretion.
    
    

Recipe video

I suggest you look at the recipe for the phased preparation of mackerel with carrots and potatoes.

How to choose the right ingredients

When choosing fresh mackerel, you need to pay attention to such points:

• The color can vary from red to pink, if the fish is yellow, then it is better to refrain from such a purchase;
• The fish should have a rainbow tint;
• The smell of the fish should be characteristic, without bitterness and various impurities;
• It should have a shiny and slightly damp surface;
• The meat should be sufficiently elastic;
• The gills should not be covered with mucus;
• The scales should be even and shiny, not dry;
• There should be no scratches or dents on the fish;
• The belly should not be swollen;
• It is better to choose a fatter fish (this is indicated by a wider back).

When choosing a lemon, it is better to pay attention to the following:

• The surface must be free of stains and dents;
• The peel should not have wrinkles and tubercles;
• The smell of a lemon should be citrus and be felt through the peel;
• The color of the lemon should be yellow;
• Try to attach a dry napkin to the lemon peel - traces of essential oils should appear on it (if they do not appear, then this indicates a poor-quality product).

How to decorate a dish

• Stuffed fish is served on oval-shaped dishes made of wood, porcelain, crystal, thick glass, cupronickel, faience.
• You can put lettuce leaves on a plate, put fish on top, decorate with bright fresh or baked vegetables, herbs, lemon slices.

Basic common truths

• If you have fresh-frozen fish, then the main thing is to defrost it correctly. First you need to put the fish on the top shelf of the refrigerator for a couple of hours, and then continue defrosting at room temperature.
• After you remove the innards from the mackerel, wash it well and remove the black film, which can give an unpleasant bitter taste.
• Do not forget that mackerel is a fatty fish, so do not overdo it with fatty sauces and mayonnaise.

How to serve the dish and with what

• Such a dish can be served both on a festive table and on a normal day. This is possible due to the fact that mackerel baked with lemon in foil in the oven is quite a budget and very tasty option.
• It should be served as a main course.
• Fish can be supplemented with a side dish or served as an independent dish.
• Fish can be served on a common plate or in portions.

Other possible cooking and filling options

• This combination of products is very well suited for many other types of fish, for example, for cooking.
• If there are seafood lovers in your family, then they may really like it.
• And my son liked it.
• And, of course, the taste that many people remember from childhood is the taste - the recipe of which was given to me by my mother-in-law.

Now you know the step-by-step recipe for cooking a very tasty whole mackerel in foil in the oven, as well as how best to serve and decorate it. If you have useful tips and improvements to the recipes that are presented in this article, then I invite you to discuss them in the comments.

Fish cooked in the oven is always very tasty and healthy. In addition, in just an hour you can cook an incredible dinner, which will be appreciated by all household members.

Mackerel baked in the oven is quick and easy to prepare. To cook it deliciously, you do not need to be a great cook: dishes from this fish are always a win-win option if you strictly follow the recipe. In addition, there are many variations on the theme of "baked mackerel", and each one impresses with a richness of tastes and aromas. We offer to consider some of the most interesting recipes on how to cook delicious mackerel in the oven.

Baked mackerel: the easiest recipe

Cooking time- 1-1.5 hours.

For the dish you will need:

• mackerel - 2 carcasses;
• a mixture of spices for fish;
• half a lemon;
• salt pepper;
• butter.

Cooking process:

1. Freshly frozen fish should be slightly thawed at room temperature. Remove the entrails and gills if the fish is to be baked whole. Wash the carcass under running cold water, thoroughly rinsing the tummy and removing the black film in the place where the insides were. Wipe the carcasses with napkins, removing excess liquid.
2. Salt and pepper the mackerel on all sides, rub with a fragrant mixture of spices. Leave for half an hour to marinate the fish.
3. Set the oven temperature to 180 0 C, turn it on.
4. Meanwhile, cut off 2 pieces of foil. The length of each should exceed the length of the fish by 2.5 times.
5. Lay the foil matte side down. The place where the mackerel will lie should be greased with oil. Cut the lemon into circles and put on a greased area along the entire length of the fish. Lay the pickled carcass on a pillow of lemon.
6. Grease the mackerel with butter on all sides, wrap it tightly in foil and send it to the oven for 30 minutes. After half an hour, you need to check the readiness of the dish: for this, the carcass should be pierced with a toothpick in the most voluminous place. If clear juice stands out, then the mackerel is ready. The appearance of ichor indicates the need to increase the cooking time by 10-15 minutes.

Mackerel in foil baked in the oven with lemon and herbs

Cooking time- 40-50 min.

Ingredients:

• freshly frozen mackerel - 2 carcasses;
• lemon - 1 fruit;
• fresh tomatoes - 1 large vegetable;
• onion - 1 pc.;
• greens to choose from;
• salt pepper;
• butter - 50 g.

Cooking process:

1. Defrost mackerel a little at room temperature. Gut it, remove the gills. Thoroughly wash the abdomen, scraping out the black film, which gives bitterness during cooking.
2. Rub the inside of the belly with salt and freshly ground pepper.
3. Make several cuts across the carcass.
4. Wash the tomato, cut into half rings.
5. Peel the onion, also cut into halves of the rings. Do the same procedure with lemon.
6. Put half a ring of tomato, onion and lemon in each cut.
7. Place the remaining half rings and chopped greens in the belly of the fish.
8. Grease a piece of foil with butter and lay out the mackerel, wrap it carefully but securely, pinching the edges so that the juice does not evaporate during the baking process. Each carcass must be wrapped separately.
9. Preheat the oven to 220 0 C and send the fish to bake for half an hour.

Mackerel stuffed with herbs and spinach

Cooking time- 1 hour.

Required Ingredients:

• mackerel - 2 carcasses;
• medium bulb;
• fresh spinach - 1 bunch;
• bunch of parsley and dill;
• half a lemon;
• butter - 50 g;
• spices for fish;
• salt, pepper.

The dish is prepared according to the following recipe:

1. Defrost mackerel carcasses, cut off the tail and head, gut the insides and wash thoroughly with cold water.
2. Rub the fish with salt and pepper, spice mixture, paying special attention to the inside of the abdomen. Sprinkle the carcasses with lemon juice and leave the mackerel alone for half an hour.
3. Peel the onion, chop into small cubes. Heat a frying pan, add oil and fry the onion until tender.
4. Rinse the greens and spinach with cold water, dry, chop and add to the onion. Mix thoroughly, but you do not need to stew and fry them - just warm them up slightly. Let the filling cool down and stuff mackerel carcasses with it.
5. Lubricate the foil with oil and lay the carcass, carefully wrap it so that there are no gaps. Wrap each fish separately.
6. In an oven preheated to 180 0 C, bake mackerel for 35 minutes.

Mackerel stuffed with mushrooms

Cooking time- 1,5 hour.

For the dish you will need:

• mackerel carcasses - 2 pcs.;
• onions - 2 heads;
• sour cream - 150 ml;
• hard cheese - 100 g;
• champignons - 300 g;
• 1/2 lemon;
• vegetable oil;
• salt and pepper.

The dish is prepared like this:

1. Defrost mackerel, but not completely. Cut out the gills, remove the insides, rinse thoroughly with cold water, dry with paper towels.
2. Grate the carcasses with spices (in this case, salt and pepper), season with lemon juice and leave to marinate for half an hour.
3. We are preparing the stuffing. Wash the mushrooms, peel the onion. Cut the onion into small cubes, and the mushrooms into cubes.
4. Heat a frying pan, add oil, fry the onion until translucent. Pour the mushrooms into the pan and fry the ingredients for 5 minutes, seasoning with salt and your favorite spices.
5. By the number of carcasses, cut pieces of foil, grease them with oil. Lay the mackerel on the foil, fill it with mushroom stuffing.
6. Mix sour cream with cheese grated on a fine grater and put this mass on the mushroom filling, tightly wrap the foil.
7. Preheat the oven by setting the temperature to 180 0 C. Cook the dish for 40 minutes, after which you need to open the foil and leave the mackerel in the oven for another 10 minutes so that an appetizing golden crust forms on the fish. Mackerel is best served hot.

Mackerel in foil with potatoes and tomatoes

Cooking time- 1-1.5 hours.

For the dish you will need:

• mackerel - 2 carcasses;
• fresh tomatoes - 0.5 kg;
• potatoes - 0.5 kg;
• onions - 2 heads;
• bell pepper - 1 large vegetable;
• garlic - 4-5 cloves;
• 1/2 lemon;
• butter (can be replaced with vegetable) - 50 g;
• spices for fish, salt, a mixture of peppers;
• fresh dill and rosemary - 2 sprigs each.

The dish is prepared in the following order:

1. Peel the potatoes and put to boil until half cooked, pre-salting the water. Potatoes must remain whole!
2. Defrost mackerel, gut. If you plan to leave the head, you should remove the gills. Wash the fish thoroughly with running water, paying special attention to the inside of the abdomen. Dry the carcasses.
3. Season the fish with spices, salt, a mixture of peppers. Seasonings must be rubbed thoroughly into both the skin and the flesh of the fish. Leave the mackerel to marinate for 25-30 minutes.
4. Wash the tomatoes, pour over with boiling water and remove the skin (if it is soft, then this process can be skipped). Cut vegetables into 1 cm thick slices.
5. Peel the onion and cut into halves of the rings. Remove the husk from the garlic and cut the cloves in half. Pepper cut into strips.
6. For each carcass, cut off a piece of foil 2.5 times the size of the fish itself. Lubricate the foil with oil and put the mackerel on it.
7. Put potatoes, tomato slices, rosemary and dill sprigs next to the fish. Put onion, garlic and pepper on the carcass of mackerel, also fill the belly with these vegetables. Roll up the foil without leaving a gap.
8. Heat the oven to 180 degrees. Bake the dish for 35 minutes. Drizzle with lemon juice before serving.

It is difficult to spoil mackerel, because even if you bake it, seasoning it with only salt and pepper, it will turn out incredibly tasty. And if you stuff it with onions and sprinkle with lemon juice, we get an original dish with new flavor notes. But still, the dish can be unsuccessful if you neglect the advice of experienced chefs:

1. Choose high-quality fresh-frozen mackerel. This can be understood by the light shade of the skin (there should be no yellow spots, peeled sides and weathered parts of the carcass), bulging, bright eyes (carcasses with cloudy and sunken eyes are not suitable), clean gills and a natural fishy smell (a sharp aroma of outdated fish oil , for example, indicates the staleness of the product).
2. The oven must be preheated.
3. To make the fish fragrant and juicy, it should first be marinated for at least half an hour.
4. Mackerel should be defrosted at room temperature.
5. It is not recommended to defrost the fish completely: it will lose shape during preparation for baking.
6. If mackerel is planned to be baked in portioned pieces, then it is better to cut it still raw - so the pieces will remain whole and beautiful, and in finished form, when cut, it will fall apart.
7. Lemon juice can be replaced with freshly squeezed pomegranate juice.
8. If you bake mackerel with a head, be sure to remove the gills - they give an unpleasant bitterness to the finished dish.
9. Spreading the mackerel carcass directly on the foil is not recommended - it can stick to it. Lay the fish on a pillow of vegetables, onions or lemons.
10. The foil envelope must be airtight, otherwise the mackerel will turn out dry.

Baked mackerel is good because it has practically no bones, it is hearty and absolutely meaty. And in combination with various side dishes, this fish may well become a full-fledged lunch or dinner.

Rating: (2 Votes)

Fish is a very important product in the human diet, especially women. Even fatty sea can be used to create a dietary dish, however, the skills of working with it are often lower for housewives than with meat. Trout, salmon do not raise 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 a lot of questions from housewives. It is best to cook it on an open fire - then it turns out to be very fragrant, but this option is not available to everyone. Cooking in the oven is considered the simplest home cooking method, which does not destroy most of the valuable trace elements, and fats do not become carcinogens.

A few highlights of this process:

• If some types of fish can (and should) be fried before baking, it is better not to put the mackerel in the pan - it will become dry.
• Any recipe for baked mackerel denies the use of additional fats.
• If you took a freshly 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. Can be cut into thick pieces (steaks), can be cooked whole, gutted on the back. An alternative is to cut lengthwise into 2 halves, use fillet only.

Recipes in the oven

The ideas below for cooking 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 the right 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 can be not only spoiled, but also have a bland, falling apart fillet. It's better to put it in your ear.

in foil

To keep food moist, professionals advise using either well-closing containers (pots are ideal) or double-sided foil. It is very convenient to work with the latter, especially due to its ability to keep the shape of the product. The carcass in foil in the oven can be cooked like a large fish roll stuffed with any vegetables. A universal combination - sour apple and zucchini.

Ingredients:

• fillet - 800 g;
• egg 2 cat. - 2 pcs.;
• starch - 1 tbsp. l.;
• salt;
• fresh greens;
• green apple;
• young squash.

Cooking method:

1. Roll the fillet through a meat grinder. Salt the minced meat.
2. Beat the egg whites, combine with the fish mass. Add starch, mix.
3. Peel and grate the apple and zucchini. Squeeze with your hands, mix with chopped herbs, egg yolk (1 pc.).
4. Lay the foil with the shiny side up, spread the minced fish over it in a dense layer. Tamp.
5. Top with the same dense and even layer - apple-zucchini mass.
6. Form a roll, 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 are not always boring and everyday: a large pinch of dried herbs, a little olive oil and sea salt, an unusual way of serving - and you already have a delicious festive dinner in front of you. The best accompaniment to it is dry white wine.

Ingredients:

• small carcass - 2 pcs.;
• potatoes - 3-4 pcs.;
• bulb small purple;
• a mixture of dried thyme, oregano, black pepper, sage - 1 tsp;
• a sprig of rosemary;
• coarse salt - 1 tbsp. l.;
• olive oil - 1 tbsp. l.;
• mozzarella - 30 g.

Cooking method:

1. Wash the potatoes, peel, boil in the standard way: half an hour in boiling salted water. When it is ready, mash with a crush.
2. Warm olive oil, throw rosemary there. Remove after 10-11 seconds. Fry the chopped onion in this oil.
3. Season the mashed potatoes with dry herbs rubbed in the fingers. Add fried onion, grated mozzarella. Mix.
4. Based on the photo, make cuts along the dorsal fin, remove the backbone. Be sure to get rid of offal, black film, ribs and gills. Rinse the carcass under running water.
5. Fill each fish with potatoes - on top of the shape it will look like Adjarian khachapuri.
6. Place on a baking sheet lined with baking paper. Oven temperature 190 degrees, baking time - half an hour. After 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 is healthy, tasty, easy, simple. Bake it with a vegetable mixture - a matter of half an hour, of which the work of the hostess takes only 7-10 minutes. The set of vegetables can be chosen arbitrarily, as this fish goes well with both traditional carrots and potatoes, and with the less popular asparagus zucchini.

Ingredients:

• steaks - 5-6 pieces;
• celery root;
• asparagus - 200 g;
• lemon;
• Bulgarian pepper - 2 pcs.;
• ground pepper, salt;
• garlic cloves - 2 pcs.;
• olive oil.

Cooking method:

1. Turn on the oven to warm up to 175 degrees.
2. Wash the steaks, rub with salt.
3. Heat the oil in a frying pan, throw in the chopped garlic. Saute until fragrant (less than a minute).
4. Add finely chopped celery root. It will cook for 14-15 minutes over high heat.
5. Fill a heat-resistant form with fish, pour over lemon juice. Add chopped asparagus, bell pepper strips, fried celery root. Tighten with foil.
6. The dish will be ready in 30 minutes. If necessary, remove the foil earlier and brown the crust.

Up your sleeve

Housewives who appreciate practicality like to cook with a special bag or sleeve. The baking sheet is easy to clean, the food does not stick and always turns out perfectly. It is used almost similarly to foil: it is important to close the inlet very tightly, and the temperature regime and baking time will be the same.

Ingredients:

• mackerel;
• corn - 200 g;
• carrots - 2 pcs.;
• Sweet pepper;
• salt;
• olive oil - 1 tsp

Cooking method:

1. Gut the carcasses, rinse, cut into portions. Salt.
2. Chop the pepper into strips, carrots - into thick circles. Treat with oil.
3. Pour all the ingredients into the sleeve, tie it tightly. Put on a baking sheet, add half a glass of water there.
4. The masterpiece will be ready in 40-45 minutes.
5. Toward the end of this time, you can put the dish on a baking sheet and brown on the grill.

With onion

This option for serving baked fish is considered a classic and is used for situations where you need to have one hot dish with several different side dishes. The algorithm of actions is extremely simple, so a fish baked with onions tends to turn out perfectly even with an inexperienced hostess. 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:

1. Wash the carcasses, gut. Rinse.
2. Grate with spices and salt, wrap in foil, remove to cool for an hour.
3. Get it, make transverse cuts, as for portioned pieces. Fill each of them with onion, chopped in half rings.
4. Treat the skin with mayonnaise, spread on a baking sheet.
5. 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 cook this delicious fish, which is liked by connoisseurs of healthy and light food. If you wanted to know how to bake mackerel so that you don’t use sour cream / mayonnaise at all, but get a juicy treat, you will love this recipe. Spicy connoisseurs can combine lemon with lime, and those with a sweet tooth can combine it with red orange.

Ingredients:

• medium-sized carcasses - 3 pcs.;
• lemon - 2 pcs.;
• clove of garlic;
• black peppercorns - 3 pcs.;
• a bunch of cilantro;
• salt.

Cooking method:

1. Gut and rinse the product well.
2. Chop the garlic, pass through a press. Grind the pepper with a pestle to a powder state. Mix these ingredients, add salt, juice of half a lemon.
3. Grate each fish with the resulting mass.
4. Grind a bunch of cilantro, fill the carcasses with it, put lemon slices there.
5. Let marinate for half an hour.
6. Preheat the oven to 190 degrees.
7. The dish will be ready in 35 minutes.
8. Before serving, sprinkle it with the juice of the remaining half of the citrus.

Gefilte fish

Filling for fish is only a flavoring addition, since its volume is minimal and will not pull on a full-fledged side dish. From this position, you can use anything - dried fruits, berries, vegetables, cooked cereals. A simple option is some greens, protein. If you want the dish to have a lower calorie content, remove the egg completely or replace it with cauliflower (50-70 g).

Ingredients:

• mackerel big;
• higher egg cat.;
• processed cheese - 50 g;
• a bunch of greens;
• onion feathers;
• carrot.

Cooking method:

1. Gut the carcass through the abdomen, rinse.
2. Hard boil an egg. Cool, chop with a knife.
3. Grate carrots and cheese. Tear the greens with your hands.
4. Combine all the ingredients, fill the fish with them.
5. Wrap it in foil or parchment 2-3 times. Bake for 30-35 minutes at 180 degrees.

With tomatoes

Professionals consider such a tandem a classic, since tomatoes are a product that perfectly complements absolutely everything. Tender, juicy mackerel with tomatoes, baked in the oven, when served properly, looks almost like a restaurant dish. A pronounced Italian taste will be given to it by extra virgin olive oil and dried basil with oregano. 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:

1. Gut the carcasses, rinse, cut into portioned pieces about 3-4 cm thick.
2. Wash the tomatoes, chop into thick slices. Do the same with zucchini.
3. Fill a round baking dish, guided by the photo: alternate fish, zucchini and tomatoes, stacking them tightly to each other, as for ratatouille.
4. Drizzle with oil, salt, sprinkle with herbs.
5. Tighten the form with foil, cook for 45 minutes at 190 degrees.

with mayonnaise

Even oily fish may require dressing, which will become especially tender. Whether such a dish is considered useful if its fat content increases is a question, but it is so tasty that sometimes gastronomic preferences win. The dish will be even spicier if you add mustard seeds or a ready-made sauce of the same name to it.

Ingredients:

• mackerel - 2 pcs.;
• mustard seeds - 2 tsp;
• mayonnaise - 2 tbsp. l.;
• ground white pepper;
• salt.

Cooking method:

1. Remove the tail, head, gills from the carcasses. Make an incision along the back, eliminate the offal.
2. Wash, cut into pieces.
3. Make mustard sauce: combine mayonnaise with salt and white pepper. Mix carefully. Add mustard seeds. Leave for half an hour.
4. Process each piece with this mass, let it lie down.
5. Put the fish in a mold, tighten with foil. Cook at 180 degrees for half an hour, then another 10 minutes at 200 degrees.

With cheese

This fish serving option 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 delicious that sometimes you can break all taboos 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.;
• dense mozzarella (for pizza) - 130 g;
• parmesan - 50 g;
• walnuts - a handful;
• salt;
• olive oil.

Cooking method:

1. Cut each fish in half. Gut, rinse, rub with salt.
2. Fry with olive oil until a clear brown crust.
3. Grind garlic with herbs, mix.
4. Grate mozzarella with large straws, add to this mass.
5. Dry the walnuts in a pan, crush finely. Parmesan cut into thin slices.
6. Cover the halves of the fish with cheese-garlic mixture, sprinkle with walnuts. Drizzle with olive oil. Bake at 190 degrees. Estimated cooking time is 17-20 minutes.

Mackerel pieces in the oven

The classic recipe involves baking catfish, but it is no worse for other options for fatty fish. Mackerel baked under Georgian sauce in slices in the oven has a very delicate structure, a spicy-sweet taste and a minimum calorie content. This is a great dish even for a diet - vinegar, pepper and spices will deal a serious blow to those extra pounds.

Ingredients:

• mackerel - 2 pcs.;
• a pod of cayenne pepper;
• onion bulb;
• white wine vinegar - half a glass;
• black peppercorns - 3-4 pcs.;
• bunch of parsley;
• salt.

Cooking method:

1. Cut the onion into quarters, throw into boiling water. Add a spoonful of salt, peppercorns.
2. Cut the fish into portions, gut, rinse. Put it right there.
3. Simmer for exactly 6 minutes, allowing the broth to simmer gently. Take out.
4. Mince parsley and garlic. Mix with boiled fish pieces.
5. Cut the pepper pod into thin half rings, combine with 2 glasses of fish broth. Pour in the vinegar, stir.
6. Pour the mackerel with the resulting marinade, leave for 3-4 hours.
7. The masterpiece will be ready in 20-25 minutes if the temperature was within 180 degrees.
8. Serve with fresh herbs.

At the bank

Are you fed up with all the common forms for baking dishes and are you looking for something new? There is a high probability that you have not yet had to think about how to cook fish using ... an ordinary glass jar. Professionals are sure that it is suitable for the oven no worse than special forms. The details of this process are revealed by the step-by-step instructions with a photo below.

Ingredients:

• mackerel;
• onion bulb;
• carrot;
• salt;
• olive oil - 1 tsp

Cooking method:

1. Grate the carrots into long strips, chop the onion.
2. Gut the fish, cut into medium-sized pieces.
3. Combine the main ingredients, salt, pour oil, mix.
4. Fill them with a two-liter jar, add a little (100-150 ml) of water there.
5. Mackerel in a jar in the oven is simply baked: it is tightened with foil folded three times, put in a cold oven. After setting the desired temperature, cook for 40-45 minutes.

in sour cream

If you need a fatty dressing for fish, it is better to take not mayonnaise, but sour cream - with its high fat content, it is much more beneficial. A pinch of pepper, a little greens - 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:

1. Gut the fish, wash, cut arbitrarily, but equal in size into pieces.
2. Cut the carrots into slices, pass the garlic through a press.
3. Combine with beans and mackerel. Spice up. Pour in sour cream. Season with herbs.
4. Bake at 195 degrees if the oven does not have forced convection.
5. Baked mackerel in the oven with sour cream will be ready in half an hour. 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, takes about an hour to cook if it is stuffed, and 40-45 minutes if it is empty. Times are approximate and will vary by oven.

Ingredients:

• mackerel;
• hard cheese - 50 g;
• prunes - 8-10 pcs.;
• red apple;
• ketchup - 2 tbsp. l.;
• ground black pepper;
• salt.

Cooking method:

1. Gut the fish, do not cut off the head. Rinse, treat with a mixture of salt, pepper and ketchup.
2. Peel the apple, remove the middle, cut into slices.
3. Grate the cheese, steam the prunes and cut in half.
4. Fill the fish with apple slices, prunes, cheese.
5. Wrap in foil very tightly.
6. Whole mackerel in the oven is baked 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 products. and not be afraid for their condition. For cereals, this is very important, 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:

1. Carefully rinse the rice (if it is not Italian varieties for risotto), add water, let stand for half an hour or an hour.
2. Grate carrots. Cut the fish into small pieces, salt and grate with pepper.
3. Fill the bottom of each pot with rice, add a glass of water. If you need broth, increase this setting to 1.5 cups. Throw in a pinch of turmeric.
4. Then send fish pieces, carrots, bay leaf.
5. Cover each pot, send to a cold oven. Warm up to 180 degrees. The baked fish will be ready in an hour.

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