Mackerel baked in the oven with lemon. Mackerel with lemon - fragrant fish for dinner

Mackerel in salted and smoked form goes well as an appetizer for a variety of drinks. And how good it is with potatoes ... But this fish can not only be salted. It may seem strange to some, but mackerel is wonderful fried and baked. Just about the option of cooking in the oven and it is worth talking in more detail. After all, fish cooked in this way is very useful. It contains a huge amount of vitamin and fatty acids, including the notorious Omega-3, which is actively advertised by numerous drug manufacturers.

Mackerel- 3 fish

Mayonnaise- 3 tsp

Spices: salt, ground black pepper, paprika

Foil

How to cook mackerel in the oven in foil

1. Rinse the fish, remove the tip of the tail, head and entrails.

2 . Lay out the mackerel on a sheet of foil. Sprinkle with salt and spices on both sides.

3 . Top with mayonnaise.

4 . Wrap the foil, leaving an air pocket on top (so that the mayonnaise ends up on the fish and not on the foil). Send to the oven preheated to 180 degrees for 30 minutes.

5 . Remove the sheet from the oven and carefully (very hot!), using two forks, open the foil over each fish. Send to the oven for another 5 minutes so that the mackerel mayonnaise is baked and acquires an appetizing ruddy hue.

Delicious mackerel baked in foil in the oven is ready

Bon appetit!

Mackerel with lemon baked in foil

This recipe is the simplest. It does not require special labor costs and a complex set of products. All you need for cooking:

• mackerel - 3 pcs. medium size;
• lemon - 1 pc.;
• salt, seasoning for fish, pepper - to taste;
• vegetable oil.

Defrost the fish (if it was frozen), rinse, dry with a paper towel. Carefully open the belly and take out the insides, then rinse again and blot again with a towel. If desired, you can separate the head, but you can leave it - this is not critical.

Grate the prepared carcasses with a mixture of salt, spices and pepper, then put on a greased foil spread on a baking sheet. Sprinkle the fish with lemon juice, wrap in foil and put in an oven preheated to 200 ° C. After about half an hour, mackerel can be served at the table.

If desired, 10 minutes before the end of cooking, you can get the fish and unfold the foil and send it to bake further. In this case, the mackerel will have time to brown before the formation of a delicious crust.

Mackerel with potatoes in a bag , baked in the oven

Perfect for cooking mackerel in the oven and a special package for baking. In it, you can cook fish immediately with a side dish. For this you will need:

• mackerel - 2-3 pieces;
• potatoes - 7-8 medium-sized root crops;
• carrots - 1 pc.;
• onion - 1 head;
• mayonnaise - 100 g (preferably low-fat, can be replaced with the same amount of vegetable oil);
• salt, seasoning for fish and pepper - to taste.

Gut the fish, cut off the head, tail, cut along the ridge into two halves and carefully separate the spine. Cut the resulting fillet into portioned pieces. In principle, the spine can not be separated, but cut into portions of a gutted carcass. This is at the request of the owner.

Finely chop the onion, grate the carrots on a shredder, fry in vegetable oil and let cool. Peel potatoes and cut into cubes. Put fish, potatoes and onions with carrots in a deep bowl. Add mayonnaise, salt and spices there. Shake the bowl thoroughly to mix everything.

Place the resulting mixture of products in a baking bag and close it on both sides. Using a toothpick, make a few holes in the bag, then place in an oven preheated to 180 ° C. This dish takes about 30-40 minutes to prepare.

Mackerel smoked in the oven

In the oven, mackerel can not only be baked, but also smoked. In this case, you do not have to look for any special devices or let in a sea of ​​​​smoke into the house. Everything is done very simply, and you only have to prepare:

• mackerel - 2-3 pieces;
• liquid smoke - 50 ml.
• salt - 3 tablespoons;
• ground black pepper, allspice and bay leaf - to taste;

Gut the mackerel, rinse and dry with a napkin or paper towel. After that, the carcasses should be rubbed with salt, pepper to taste, wrapped in a bag and put in the refrigerator for 3-4 hours.

Preheat the oven to 200-220°C. Pour water on a baking sheet and pour out liquid smoke. There also put a few peas of allspice and 2-3 bay leaves. Place the baking sheet at the very bottom of the oven. Remove the mackerel from the refrigerator, place on a wire rack and place in the oven over a baking sheet with liquid smoke. After half an hour, smoked fish can be served at the table.

Video recipe "Mackerel in the oven"

Baked mackerel with onion and lemon. Onion rings add juiciness, lemon gives sourness and a noble aroma, a tanned crust helps preserve juiciness. Prepare and delight yourself and your family.

INGREDIENTS

Mackerel - 2 pcs.

Lemon - 0.5 pcs.

Onion - 2 pcs.

Sour cream - 1 tbsp

Salt - to taste

Seasoning for fish - 1/3 tsp

Vegetable oil - 2 tbsp

HOW TO COOK

My mackerel, remove the insides, rub with salt.

We make cuts in portioned pieces 2.5-3 cm wide, but do not cut to the end.

We put lemon slices inside the abdomen, put onion slices in the cuts.

Lubricate the form with vegetable oil. Lay the onion rings on the bottom of the mold in two rows. Put the prepared fish on the onion.

Add seasoning for fish to sour cream and mix.

Lubricate the fish with sour cream, a brush or a spoon. We put in a preheated oven to 180 and bake for 40-45 minutes until golden brown.

How I cook this delicious fish, see my short video below.

Bon appetit!

It is difficult to find a person who does not like fish. She is loved for her useful qualities, speed of preparation and simply because she is very tasty, and cooked 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. In addition, it takes only 30-40 minutes to prepare a quick, delicious dinner.

Today we will talk about mackerel, it is also called mackerel, and how you can bake it deliciously. These will be very simple recipes, and recipes more complicated. Although not so complex that they will be difficult to prepare even for novice cooks.

And there are a lot of recipes for its preparation, with which fillings it is not prepared. Today we will consider only the most basic and popular of them. And having understood the principle of cooking, you can already come up with any fillings from those products that you have in the refrigerator.

The recipe for mackerel prepared in this way is as simple as it is delicious. And therefore, many people prefer it when baking fish. I like this recipe because the fish is prepared with almost no additives, and when you eat it, you eat the 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

Cooking:

Now in almost every store you can buy fresh-frozen mackerel. And she is one of the most bought in its class. It's inexpensive, low in bones, and so healthy that it would take an entire article to cover all of its benefits.

When buying, choose fish with bulging and not dull eyes; her gills should be red or pink, without mucus and extra inclusions; the surface of the carcass should be slightly moist and shiny; the belly of the fish is not swollen, but the carcass itself is elastic, and not loose; if you smell it, then it should smell moderately of fish, the smell should not be strong.

1. Defrost fish carcasses at room temperature. Do not use hot or cold water or microwave when defrosting. If you put the fish on a dish, then it will thaw itself quickly enough.

Defrost until you can cut open her belly and take out the insides. It is better to do this when the fish is still not completely defrosted. Thoroughly clean the fish inside, removing dark films. If you bake it with your head, then you must definitely remove the gills, otherwise the taste of the finished fish may be slightly bitter.

2. Be sure to rinse the entire carcass, drain the water and then dry with paper towels.

3. Salt the carcass outside and inside and sprinkle with spices for fish.

For marine fish, a mixture of peppers will be good, usually pepper enhances the natural taste of the fish. Dried ginger is also great, it will add a slight spiciness and not kill 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 soak for 20-30 minutes so that it is slightly marinated.

5. We put the oven on heating, we will need a temperature of 180 degrees.

6. We prepare the foil, we need a length that is two and a half times the length of the fish. And two pieces, since we have two fish. Each one will be baked separately.

We will lay out 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 lay out the fish on the shiny side. And through the matte heat it will penetrate inside and stay there, will not be able to get out and will contribute to better baking. In this case, the fish will bake perfectly and remain juicy.

7. And before laying out the fish, we need to grease the place where we will put it. This is necessary so that the skin does not stick during the baking process.

8. Cut the lemon into circles, put on a greased place and then put the mackerel on it.

9. Stir the mackerel either slightly diagonally or straight, that is, in such a way that it can be wrapped tightly. In this case, it is desirable not to leave gaps so that steam and moisture do not come out.

10. Lubricate the top and sides of the carcass and its inner part with butter. The top from this manipulation will not stick to the foil, and the fish itself will turn out juicy and fragrant!

11. Wrap tightly, put on a baking sheet and send it to 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 stand out, this is a signal that it is completely ready and moreover, we have kept all the juice in the fish. If the juice is pinkish in color, then the fish is not yet ready. In this case, it must again be tightly covered with foil and put in the oven for a short time.

13. Remove the baking sheet from the oven and serve immediately, you can directly in the foil. Of course, after carefully bending the foil, make something like an impromptu plate out of it.

It is not necessary to take it out of the foil in order to maintain its appearance and integrity, and not to lose precious juice.

Although if you serve fish on a festive table or for guests, then leaving the foil is not recommended. In this case, carefully transfer the fish to a dish and decorate with fresh vegetables and herbs.

14. Serve with boiled or baked potatoes or with oven-baked or grilled vegetables.

By the way, in the same way you can bake mackerel in foil and on the grill. Thus, fish is baked in the country or on a field trip.

15. Pour lemon juice on top and eat with pleasure!

The mackerel itself is quite a fatty fish, although, as it is believed, all this fat is only good, and the fish itself is considered dietary, but you won’t even feel this fat in the baked form. Everything is tasty, appetizing and healthy!

The simplest recipe turned out to be somewhat large according to the description. But this is only due to the fact that it includes basic provisions common to all recipes, including the selection and cleaning of fish, the selection of spices and baking features. In subsequent recipes, these descriptions will not be repeated, although they must be taken into account!

Fish baked with lemon and herbs

The following recipe is also used quite often. It's also simple and delicious. Surely it has 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

Cooking:

1. Gut the mackerel, remove the gills and rinse thoroughly, then dry with paper towels.

2. Rub the carcass with salt and pepper inside and out.

3. Make several oblique cuts across the carcass.

4. Onion, tomato and lemon cut into half rings.

5. Insert a slice of lemon and onion half rings into the cuts.

6. Put the rest of the onion, lemon and sprigs of dill and parsley into the abdomen.

7. Lubricate with butter the place on the foil where we will lay out 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, right in the foil, carefully tucking it up and making something like a plate. It is not necessary to shift it from foil in order to preserve the integrity of the fish and juice. But this does not apply to the case when you serve fish for the arrival of guests. 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 abdomen, they have already given up all their useful qualities and are no longer needed. You can leave the onion, it was soaked in the juice of fish and lemon and became very tasty.

Mackerel with spinach and herbs

If you have spinach, then cook this dish for sure. Firstly, you will taste two of the most useful products at once, and secondly, you will just 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

Cooking:

1. Clean the mackerel from the insides, cut off the head and tail. You can also carefully remove the backbone, but you can cook with it. I usually remove the spine and bones if I have time, or I am expecting guests. If I cook 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. Optionally, you can add to the mixture and spices for fish. I already wrote about them in the first recipe. Squeeze lemon juice from lemon. Let the fish lie down for 20-30 minutes so that it is slightly marinated.

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 darken until soft, as you like.

4. Cut the spinach and greens and add to the fried onions, mix the contents and let them stick slightly. It is not necessary to fry and stew greens.

5. Allow the filling to cool slightly and fill the carcass of the fish with it.

6. Lubricate the foil with butter and put the fish on it. Wrap in a tight envelope so that the steam does not escape. 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. As a side dish, you can serve baked potatoes in the oven.

The following recipe is also a classic in baking any fish.

Mackerel recipe 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

Cooking:

1. Peel 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, ground nutmeg can be included in this option, a pinch will be enough. It gives a light nutty smell and is very good in combination with sour cream! Grate the fish inside and out and let it lie down for 20-30 minutes.

3. Cut the onion, tomato and lemon into circles.

4. Lubricate the foil with butter, rub the back and inside of the fish with oil and put it on the foil. We make out each fish separately.

5. Put onion slices on top, put lemon on them and tomato on top. Spread sour cream over tomatoes. Wrap the foil with an envelope, trying not to press it against the carcass of the fish. If you can leave a little air space between the fish barrel and the foil, that's great. In this case, 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 come out.

6. Preheat the oven to 180 degrees and bake the fish for 30-35 minutes until done.

If you want the fish to brown slightly, then open the foil 25 minutes after the start of baking and hold 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 thing. This is up to you.

7. Serve either directly in foil, or put the fish on a plate and garnish with herbs and vegetables. Usually fish is served this way for the arrival of guests or for a special occasion. And if you cook it as dinner, then 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. Thus, it will be possible to cook it according to the recipes already presented, simply by putting 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 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
• vegetable oil or butter - for lubrication
• salt, pepper - to taste
• spices for fish
• potatoes - 500 gr
• lemon - 0.5 pcs

Cooking:

1. Peel potatoes and put to boil in salt water. After it is almost ready, you can check this with a sharp thin knife, the knife goes through easily, but the potato does not fall apart, drain the water and let it dry slightly.

2. In this recipe, mackerel can be cut into fillets, or you can bake a 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 under the very ridge, dividing the fish into two halves. Remove the spine and bones, 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 inside and out and carefully rub the mixture into the skin and pulp. Let rest and marinate for 20-30 minutes.

4. Cut 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 a rough thick skin, then it is better to remove it in advance.

To do this, dip the tomato for 3-4 minutes in boiling water, then pour over 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. Lubricate the surface with vegetable or butter and put a fillet or a whole carcass on it.

7. Place potatoes and tomatoes next to the fish. Put onion and pepper 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 gaps. Bake for 30-35 minutes at 180 degrees.

9. Serve the finished fish hot, pouring it with lemon juice. Eat with pleasure.

I always write to serve fish hot, but in principle you can eat it cold. It tastes just as good cold as it does hot! All recipes!

With rosemary roasted and baked in the oven

This recipe is interesting because at first the fish is lightly fried in a pan, and only after that it is baked in the oven in foil. I must tell you that this recipe is very tasty and always accepted with a bang! At least for a festive table, at least for everyday!

We will need:

• mackerel - 2 pcs
• lemon - 1 pc.
• ground rosemary - 1.5 tsp
• vegetable oil - for frying
• cherry tomatoes - for decoration
• green onions - for decoration
• salt, pepper - to taste

Cooking:

1. Gut the mackerel, remove the gills and rinse thoroughly. The tail can also be trimmed. Then dry with a paper towel.

Optionally, you can cut the carcasses into fillets or leave them whole, according to your desire.

2. Put the fillets or whole carcasses in a bowl, sprinkle with salt, pepper and rosemary. Thoroughly rub the mixture inside and out of the carcass.

Cut the lemon into two halves and squeeze the juice into the fish from both halves. Mix 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, it is no longer necessary to lubricate it with oil in this case. Put the fish on the foil, either one carcass, or two fillets in one serving. And fold it into a tight envelope.

5. Preheat the oven to 200 degrees. Put the fish in foil on a baking sheet and bake for 10-12 minutes.

6. Put 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 pc.
• onion - 2 pcs
• Dijon mustard - 4 teaspoons
• salt, pepper - to taste
• provencal herbs - 2 teaspoons
• butter - 1 tbsp. spoon

Cooking:

1. Gut the mackerel, remove the gills and trim the tail. Rinse thoroughly under running water, drain and pat dry with paper towels.

2. Sprinkle the fish with a mixture of salt, pepper and Provence herbs, rub it thoroughly inside and out. Then coat with mustard. You can use regular mustard, but if you have Dijon, then take it better. It is with small grains and the dish will look more interesting.

3. Leave in this form to marinate for 30 minutes.

4. Tomatoes and Bulgarian pepper cut into slices, onion rings.

5. Prepare two pieces of foil of the desired size. We would wrap our fish in it. Also, if you have baking paper, prepare that too. If not, then you can get by with one foil.

6. Lubricate baking paper with oil and put mackerel in it. There should be enough paper so that we can wrap the fish in it.

7. Layer onion, bell pepper and tomato on top of the fish. Put the rest inside the carcass or put it next to it, covering the barrel.

8. Wrap contents tightly in paper. Then put the bundle in foil and roll it into a bag.

9. Put the fish in foil on a baking sheet and put it in an oven preheated to 180 degrees. Bake for 25-35 minutes until the fish is done.

10. Serve with fresh herbs. Eat with pleasure!

Mackerel with capers and herbs

We will need:

• mackerel - 2 pcs
• celery - 1 stalk
• capers with liquid - 25 30 gr
• lemon - 0.5 pcs
• dill or parsley - bunch
• olive oil - 2 tbsp. spoons
• salt, pepper - to taste
• paprika - 1 teaspoon

Cooking:

1. Gut the mackerel, remove the gills and rinse well under running water, drain and dry with paper towels.

2. Wash the lemon, dry it and grate the zest, only its yellow part. Then squeeze the juice into a separate bowl.

3. Cut the stalk of celery into cubes, finely chop the dill.

4. Mix chopped dill, celery stalk and capers together with liquid. Add the zest, ground black pepper, paprika, half the lemon juice and 1.5 tbsp. tablespoons of olive oil. Salt the mixture, but very sparingly, as the capers are already salty. Mix everything.

5. Fill the carcasses with the resulting mixture.

6. Prepare two sheets of foil of the desired size. Lubricate them with oil, in particular the place where we will put the fish. Put the fish, brush it with olive oil on top. Make cross 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. Put the fish in foil on a baking sheet and bake for 25-30 minutes, until fully cooked.

9. Eat hot or cold, as you like!

Well, now let's cook the recipes more complicated. You need more time to prepare them.

Mackerel under a coat of shrimp stewed in white wine

A very interesting and tasty recipe that will not leave indifferent anyone who has tried it.

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 gr
• dill - bunch
• salt, pepper - to taste
• rosemary, oregano - two pinches each (ground)
• vegetable oil
• butter - 1 tbsp. spoon

Cooking:

1. Gut the fish, cut off the head and tail and fillet the carcass, removing the spine 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. Mix 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 put it on paper towels to drain the oil.

5. In a separate pan in butter, fry the shrimp for 2 minutes. Then pour them with white wine and let it boil for another 5 minutes. Then pour everything with sour cream and mix, while the fire must be turned off.

6. Put the fried fillet into a mold with sides. Put shrimp in sour cream on top. Sprinkle grated cheese on top.

7. Cover the form with foil and put it in an oven preheated to 180 degrees for 15 minutes.

8. Then remove the foil and allow the cheese to brown.

9. Then take it out and eat with pleasure!

Fish stuffed with vegetables and baked in the oven in foil

Everything mackerel is stuffed with, it can be greens with spinach, or greens with capers, as we have already considered, or it can be other, sometimes, it would seem, the most unpredictable fillings. Let's look at some of them.

For stuffing, you can cook fish in the same way as we have already discussed in previous recipes, or you can stuff it and serve it very beautifully on the table. This method is usually used when baking fish for a holiday or a special occasion. Although for someone every day can be a holiday, which, in principle, is not far from the truth. And in this case, this method of filing will be just in place.

We will need:

• mackerel - 2 pcs
• carrots - 1 pc.
• onion - 2 pcs
• zucchini - 1 piece (small)
• tomatoes - 2 pcs
• bell pepper - 1 pc.
• lemon - 0.5 - 1 pc.
• hard cheese - 100 gr
• salt, pepper - to taste
• spices for fish - 1 teaspoon
• vegetable oil - 3 - 4 tbsp. spoons

Cooking:

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 open 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 side of the abdomen, but from the side of the back. Take a sharp knife and make two long longitudinal cuts on both sides of the spine from head to tail.

Then make incisions on the ridge itself near the head and tail and remove the bone. Save the head and tail. We remove the gills and entrails, be sure to clean the black film. The abdomen should remain intact.

When the fish is cleaned, it must be thoroughly washed and then dried.

2. Mix spices, salt and pepper. Sprinkle the fish inside and out, rub thoroughly and pour over the lemon juice, squeezing it out with your hands, leave to marinate for 20-30 minutes.

3. In the meantime, prepare the vegetables.

4. Cut all vegetables into cubes of approximately the same size. You can cut the onion into smaller pieces, and remove the skin from the tomato first. We already remember how this is done, the tomato must be kept in boiling water for 2-3 minutes, then pour cold water over it and then remove the skin.

5. Heat oil in a frying pan or saucepan, fry the onion. Then add carrots and fry for another 3 minutes, then bell peppers, zucchini, which we also fry for no more than 3 minutes. In conclusion, tomatoes are added, which are also fried for 3 minutes.

Salt and pepper the vegetables to taste. You can also add fresh herbs if you like. It is not necessary to fry it. Just add and stir, then let the whole stuffing cool down.

6. In the meantime, the fish has already marinated, and we need to fill it with the cooled vegetable mixture. We fill.

7. Cooking foil. Lubricate it with oil and carefully shift the fish. And you can first put the fish on the foil, and only then fill it. So perhaps it will be even more convenient. Put each fish on a separate layer of foil. We lay it out belly down, stuffing up.

Lubricate 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 tightly wrap the mackerel in foil so that there are no gaps left. We put each fish in a separate envelope.

9. In the meantime, we heat the oven to 180 degrees, put the envelopes with fish on a baking sheet and put them in the oven for 30 minutes.

10. Grate cheese. After 35-40 minutes, take out the baking sheet with the fish, open the foil and sprinkle with cheese.

11. Put back in the oven, now for 15 - 20 minutes, until the cheese is melted and covered with a ruddy fried crust.

12. Get the finished fish, put it in a dish, decorate to your taste with fresh vegetables and herbs.

13. For this recipe, you can no longer cook a side dish, since we will have delicious baked vegetables as it. But if you are preparing such a dish for the festive table. then you can separately bake potatoes in the oven. As a rule, such potatoes are always met with a bang! And even with the existing side dish, it 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 it is very tasty and original in performance.

In the video you can see how to clean the fish from the back side, 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 products 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 recipe is somewhat different from all the others. All the better! The recipe can be seen 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 that doesn't make it any less delicious.

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

Cooking:

For this recipe, mackerel must be cut in the same way as in the previous recipe, that is, from the back. So it will look better and more beautiful when served.

1. Cut the fish, gut 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. In the meantime, prepare the filling. To do this, cut the onion and mushrooms into cubes. Onions are smaller, and mushrooms are larger so that they are felt when we eat them.

You can take any mushrooms - fresh, frozen, pickled, salted. If there are no mushroom stocks 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 together with the onions for another 5-7 minutes over low heat. Add salt and pepper to taste. Cool the filling.

5. Prepare a foil of the right size, grease it with oil and put the mackerel belly down. For two fish, you will need two separate molds.

6. Fill the fish with stuffing.

7. Rub the cheese on a coarse grater and mix with sour cream. Put it on top of the mushroom filling.

8. Wrap the fish tightly in foil, try not to leave any 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 a golden crust appears on the surface.

This fish can be eaten both hot and cold. In all forms, it turns out very tasty.

You can not use sour cream in this recipe and limit yourself to one cheese, or you can not use cheese, but cover the top with one sour cream. The recipe allows this.

"Hot mimosa" - fish with vegetables under soy marinade

Everyone loves. It is prepared with saury or tuna. This is a salad that never sits on the table.

So you can cook hot mimosa from mackerel. All ingredients are used exactly the same as in a traditional salad. Only now they are all baked in the oven along with fish.

Have you imagined how delicious it could be? Then watch the video and then your imagination will complete the presented picture, and you will certainly want to repeat the same dish for your household.

Looks very appetizing, beautiful and delicious! So take note of the recipe and cook it for sure!

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 - bunch
• salt, pepper - to taste

Cooking:

1. Gut the fish, remove the gills and rinse under running water. Any way you choose to stuff the fish will do. You can cut it from the side of the back, or the abdomen.

2. Sprinkle the carcass with a mixture of salt and pepper and drizzle with lemon. Leave to marinate for 20-30 minutes.

3. In the meantime, prepare the minced meat. Onion cut into cubes and fry in oil. Then cool and add diced eggs and chopped greens 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 minced meat and wrap it in oiled foil. Try to wrap it so that there are no gaps in the foil.

5. Bake at a temperature of 180 degrees for 20 -25 minutes.

6. Then take out the baking sheet, open the foil and sprinkle the carcass with grated cheese. Put back in the oven and bake until the cheese crust is browned.

7. Serve hot, although cold, such a fish turns out to be quite tasty!

According to this recipe, you can cook by cutting the fish into fillets. In this case, the filling is laid out on one half of the fillet and covered with the second half. The rest of the recipe remains unchanged.

Today we looked at recipes where mackerel is baked whole, or cut into fillets. 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 go, from what you have in the refrigerator. I think that you can consider the filling of cabbage, even from fresh, even from sauerkraut. You can fill the fish with porridge, and it will also be delicious.

I have a good old recipe where the fish is stuffed with nuts, this is how they cook it. And although mackerel is not used there, I think that if you stuff it with nuts, it will not only be tasty, but very tasty!

And you can also add prunes to the nuts, and then a new recipe will appear. Prunes can also be introduced into the onion-carrot filling, and you will surely like this recipe as well.

Mackerel is combined with almost any product. Therefore, no matter what you cook it with, your dinner will always be on top. Do not be afraid to experiment and, most importantly, always cook with desire and mood. And then everything that you cook will be not only tasty, but also useful.

Indeed, in addition to the products from which you cook, you also invest a piece of your soul. And it is always one of the most basic ingredients in cooking. And it is no coincidence that there is such an expression as “cook with soul!”. This is the only way to start this process.

Dear friends, if you have interesting recipes for cooking mackerel in foil, share it 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!

Baked sea fish with lemon is a classic. Citrus fruit gives aristocratic sourness and a noble aroma even to inexpensive seafood. Baked fish with onions under sour cream is also a classic, and also recognized. And why not make such a potpourri? .. Decided.

I'll make baked mackerel with onion rings for juiciness and lemon slices for a fishy bite. I will fix the excellent culinary effect by creating a tanned crust of sour cream. She will turn the fish into an appetizing beauty and let the juice stay inside.

My recipe is suitable for almost any marine fish, but for starters, I suggest experimenting with budget mackerel.

Preparation time: 15 minutes
Cooking time: 45 minutes
Servings Per Container: 4

Ingredients

In order to bake mackerel with lemon and onions, you will need:

• 2 large mackerel (frozen)
• 0.5 lemon
• 1 onion
• 2 tbsp sour cream
• 1 pinch fish seasoning
• 2 pinches of salt
• 2 tbsp vegetable oil

How to bake mackerel in the oven

Mackerels need to be thawed, gutted, making an incision along the abdomen, cut off the head, cut off the caudal and lateral fins (preferably also dorsal) and rinse thoroughly under cold running water. Pay special attention to the inner cavity - wash off the black film covering the ribs.

Make cuts corresponding to the portioned pieces, about 2.5-3 cm thick, but do not cut through. Salt.

Peel the onion and cut into half rings. Peel half of the lemon and cut into half rings. Leftover lemon zest can be slightly bitter, so if that's not to your liking, be sure to peel the skin off completely instead of just cutting the zest off with a knife.

Put onion half rings of the appropriate size into the cuts on the mackerel.
Lay the lemon slices inside the belly.

Add a pinch of spices for fish to sour cream and mix thoroughly.

Lubricate the baking dish with two tablespoons of vegetable oil and lay out the prepared mackerels.

Top the fish with sour cream and spices. If the layer of sour cream is thin enough, the fish will turn golden, but this time I overdid it a little (here is a very emotional emoticon).

Remove the mackerel to bake in the oven, heated to 180 degrees for 40-45 minutes until golden brown (depending on the size of the fish and the layer of sour cream coating).

Arrange the finished mackerel on a dish, garnish with fresh herbs and lemon slices. Baked mackerel can be served both hot and cold.

The secrets of delicious baking mackerel

I try not to overdo it with lemon, so that the fish does not have too pronounced sourness. But this is a matter of taste and mood (sometimes I add more, sometimes less).

Mackerel can be prepared in advance, it is very convenient, especially when you are waiting for guests. On this occasion, I rub the fish with salt and spices, put a lemon in the cuts, let it lie down for about 15 minutes and send it to the freezer. When it comes time to cook the mackerel, I wrap it in foil right in the frozen form, brushing it only with sour cream, and increase the cooking time by 10-15 minutes.

Fish prepared in this way can be baked on the grill - it turns out to be fragrant, and at a picnic it is in no way inferior to meat barbecue. Checked.

Everyone knows that sea fish is rich in omega-3 fatty acids and other beneficial substances.

Scientists have proven that in countries where sea fish dishes are popular, there is a very low percentage of cardiovascular diseases.

This fact deserves attention.

Therefore, try to cook dishes from this fish as much as possible.

Mackerel with lemon - the basic principles of cooking

Mackerel with lemon is baked in foil, a sleeve or simply in the oven. Pickled mackerel with lemon is very tasty. With this method of preparation, all useful substances are preserved.

Mackerel is mostly sold frozen. The fish is completely thawed, washed well under the tap and cut off the head and tail. Then the mackerel is gutted, be sure to clean out the black film, as it can give bitterness.

The prepared carcass is washed again and cut. Mackerel can be cooked whole, filleted or cut into pieces.

The lemon is washed, wiped and cut into slices. You can use it in different ways: make transverse cuts in the bowl and insert lemon slices into them or stuff the fish.

In addition to lemon, you can take onions and fresh herbs. Mackerel is seasoned with spices, herbs and baked in the oven.

Recipe 1. Mackerel baked with lemon

Ingredients

two freshly frozen mackerels;

• ground black pepper;

  three cloves of garlic;

  three sprigs of fresh parsley.

Cooking method

1. Defrost mackerel at room temperature. We wash the fish and remove the heads, fins and tails. We make an incision along the abdomen and gut. Carefully clean the walls from the black film.

2. Across each carcass we make four deep cuts to the ridge. Sprinkle the fish with a mixture of salt and black pepper, and also rub it on the inside.

3. My parsley sprigs, dry and finely chop. We clean the garlic cloves and pass through the garlic press. My lemon, cut in half and squeeze the juice from one half. Mix greens, lemon juice and garlic in a small bowl.

4. Stir the lemon-garlic mixture into the abdomen. Cut the other half of the lemon into thin slices. Put the mackerel in a heat-resistant baking dish, brushing it with oil. Insert the lemon slices into the slits. Lubricate the surface of the fish with mayonnaise.

5. We send the form with fish to the oven, heated to 180 C for 45 minutes. Serve mackerel with rice or potato garnish.

Recipe 2. Mackerel in foil with lemon

Ingredients

one mackerel;

• a mixture of spices for fish;

  black pepper;

  food foil.

Cooking method

1. Defrost mackerel in the refrigerator or at room temperature. We make an incision along the abdomen and gut the fish. We clean the black film. Rinse again, dip with napkins and rub the carcass with salt inside and out. Then grease the carcass with mayonnaise.

2. We make four oblique transverse incisions on the back. My lemon, wipe and cut into slices. We insert them into the cuts.

3. We put the prepared fish on the foil and wrap it tightly.

4. We put the mackerel on a baking sheet and put it in an oven preheated to 150 C. Bake the fish for an hour. Then we take out the baking sheet, unfold the foil and check the readiness with a toothpick.

5. We send the mackerel to the oven for another ten minutes so that it browns. We spread the finished mackerel on a serving dish for fish, decorate with lemon zest and serve with a side dish of rice or potatoes.

Recipe 3. Marinated mackerel with lemon

Ingredients

• two freshly frozen mackerels;
• two cloves;
• lemon;
• vegetable oil;
• bulb;
• sugar;
• fresh dill;
• salt;
• clove of garlic.

Cooking method

1. Defrost the mackerel, cut off the head, fins and tail. Having made an incision along the abdomen, take out the insides and clean the walls from the black film. Wash the carcass again under the tap, soak with napkins and cut into pieces, three centimeters thick.

2. Put the fish in a suitable dish. Rinse the lemon, wipe it, cut it in half and squeeze the juice out of it directly onto the mackerel. All that is left of the lemon, cut into large pieces and add to the fish. Stir and leave the fish to soak for a while.

3. Peel the onion and chop it into half rings. Free the garlic clove from the husk. Rinse dill. Chop greens and garlic as finely as possible. Garlic, onion and herbs add to the fish. Salt, add a little sugar, cloves and pour over everything with refined vegetable oil. Mix.

4. Put the fish in a jar or tray with a lid and refrigerate overnight. Serve with any side dish or just brown bread.

Recipe 4. Mackerel with lemon, baked in the sleeve

Ingredients

vegetable oil;

two mackerels;

bulb;

freshly ground pepper;

Cooking method

1. Remove freshly frozen mackerel from the freezer and leave until completely defrosted. Wash the fish, cut off the head and gut, making an incision along the abdomen. Rinse the mackerel again, make an incision from the abdomen to the tail and carefully remove the backbone. Expand the fillet in the form of a book and select small bones with tweezers.

2. Grate mackerel with a mixture of freshly ground pepper and salt. Wash the lemon, cut in half. Squeeze out the juice from the first half and sprinkle the fish with it. Cut the second into slices. Peel the onion and chop into rings.

3. Arrange onion rings on one half of the fillet, and lemon slices on the second. Spray everything with vegetable oil. Connect the halves of the fish and put it in the sleeve.

4. Put the sleeve with the fish in a heat-resistant form and send it to bake for forty minutes, preheating the oven to 180 C. Serve the mackerel with a potato, vegetable or rice side dish.

Recipe 5. Mackerel in the oven with lemon in Italian

Ingredients

50 ml of olive oil;

one mackerel;

three potato tubers;

2 g black pepper;

100 g fresh champignons;

bulb;

Cooking method

1. Wash the thawed fish, gut and clean the walls from the black film. Rinse again and pat dry with a paper towel. We make several cuts obliquely across the carcass.

2. My lemon, wipe and cut into thin half rings. Cover the fish with lemon on all sides and leave to soak in the aroma and taste of lemon.

3. Put the mushrooms in a sieve and rinse under running water, put on a linen towel and dry slightly. Cut the mushrooms not too large.

4. Cook the mushrooms in lightly salted water for about ten minutes. Then we throw them in a colander and leave to cool.

5. We clean the potatoes, wash them and cut them into slices. Chop the peeled onion into rings.

6. We make a kind of boat out of foil. We put mackerel in it, on top of which we spread boiled mushrooms. Arrange the potato slices on the sides. Place onion rings on top. Salt, pepper and pour vegetable oil. We send the fish to the oven for forty minutes.

7. Serve the finished fish directly in foil or transfer to a dish. Drizzle with freshly squeezed lemon juice before serving.

Recipe 6. Stuffed mackerel with lemon

Ingredients

two freshly frozen mackerels;

10 g of seasonings for fish;

two processed cheeses;

Cooking method

1. Gutted thawed mackerel by making an incision along the abdomen. We clean the walls from the black film. We wash the carcass again and dip it with a napkin.

2. We rub the belly of the fish with spices for fish.

3. Put the processed cheese in the freezer for a few minutes beforehand. Then three of them on a fine grater. Add a couple of tablespoons of lemon juice and mayonnaise to the curds. Mix everything thoroughly.

4. Fill the belly of the mackerel tightly with the resulting lemon-cheese filling.

5. Line the baking dish with foil and put the stuffed mackerel in it. Lay lemon slices on top. Cover everything with foil and bake in the oven, preheated to 200 C, 45 minutes. Mackerel is served with baked vegetables or boiled rice.

Recipe 7. Mackerel with lemon baked in foil

Ingredients

one freshly frozen mackerel;

a quarter of a lemon;

freshly ground pepper;

a bunch of dill and parsley;

coarse sea salt.

Cooking method

1. Defrost mackerel, wash it and gut it. We clean the walls of the abdomen from the black film to get rid of bitterness.

2. Rinse a bunch of greens, shake off excess moisture and finely chop it. We put the greens in a bowl, salt it, pepper it and rub it with a pestle until juice appears.

3. Rub the mackerel on the outside with a mixture of salt and freshly ground pepper. Inside the fish lay out the filling of greens.

4. Wrap mackerel stuffed with herbs in foil. We put the prepared fish on a baking sheet and bake for half an hour at 190 C.

5. We unfold the finished fish, put it on a serving dish and pour over lemon juice. Serve with boiled potatoes.

Recipe 8. Flemish mackerel with lemon

Ingredients

half a kilogram of mackerel;

10 ml of olive oil;

• a pinch of ground nutmeg;

  25 g of tarragon and chervil greens.

Cooking method

1. We clean the defrosted mackerel, gut it, wash it and dry it with napkins. Do not forget to clean the walls of the abdomen from the black film so that the fish does not subsequently become bitter.

2. Rinse the greens, finely chop and put in a bowl. Add salt, spices and a little olive oil to it. We carefully grind everything and spread two-thirds of the resulting mixture in the belly of the mackerel. Sprinkle the fish with freshly squeezed lemon juice on top and brush with the remaining mixture.

3. Lubricate the parchment with oil and put the fish on it. Roll up and place on a baking sheet. We cook the fish for about an hour at 170 C. Unwrap the cooked mackerel, sprinkle with lemon juice and serve with vegetable salad or boiled potatoes.

• Start cooking mackerel when it is still slightly frozen. In this case, it will additionally marinate in its own juice.
• If you cook mackerel in foil, wrap the fish so that there is an air gap between the foil and the fish.
• Put mackerel only in a preheated oven.

It is advisable to cook the mackerel at a temperature of 150 C for the first half of the time so that it is better saturated with the aromas and taste of spices. Then increase the temperature so that the fish is covered with a delicious crust.