How to cook mackerel pieces in the oven. What's the best way to cook fresh frozen mackerel? Mackerel with vegetables

Few people know, but in quantity useful substances, mackerel can compete with salmon itself. Moreover, such fish is inexpensive and if you know how to cook mackerel in the oven, you can feed the whole family with an appetizing and nutritious dish.

How to cook mackerel in the oven in foil

Mackerel is a tasty fish, easy to prepare, so it is chosen for baking. According to this recipe, we will bake mackerel without additional ingredients, which will allow you to fully experience the great taste sea fish.

Ingredients (for two carcasses):

fish seasonings of your choice;
35 g butter (drained);
half a lemon;
salt pepper.

Preparation:

If you have fresh frozen fish, then you should not try to defrost it in water or a microwave. We defrost the carcasses until the moment when you can cut the abdomen to get all the insides. When baking fish with its head, you need to remove the gills, which can cause the dish to taste bitter.
We rinse the gutted carcasses with water and dry them. Then sprinkle all the seasonings inside and outside and marinate for 20 minutes.
Place lemon rings on greased foil and fish on top. Lubricate the sides, belly and surface of the carcasses with oil so that the paper does not stick to the fish.
Bake the fish for half an hour (temperature 180°C). Season the baked mackerel with citrus juice and serve.

Quick and tasty with potatoes

You can bake mackerel in the oven along with a side dish, it turns out tasty, satisfying and healthy.

Ingredients: (for two carcasses);

large onion;
3-4 cloves of garlic;
485 g cherry;
0.5 kg of potatoes;
two sprigs of dill and rosemary;
salt, pepper, seasonings for fish;
0.5 lemon.

Preparation:

We clean the potato tubers and boil them until tender, don’t forget to add salt to the water.
Mackerel carcasses can be baked whole or cut into fillets. Sprinkle the fish with all the seasonings and leave to soak for half an hour.
Cut the cherry tomatoes and garlic cloves in half, chop the onion into quarters.
We coat the foil with oil, transfer the mackerel carcasses (fillets), lay out the potatoes and cherry tomatoes next to them, put onion quarters, sprigs of dill and rosemary on top and inside the carcasses. If you don’t have foil in the house, you can bake it in a sleeve in the oven with potatoes.
Cover the fish with foil and bake for 35-40 minutes (temperature 180°C).

With vegetables

In the summer, when it's time for vegetables, it's time to prepare light and healthy dishes. One such recipe is mackerel baked in the oven with vegetables. The dish turns out incredibly tasty and aromatic.

Ingredients:

4-5 potato tubers;
two sweet peppers;
1-2 carrots;
1-2 onions;
two tomatoes;
185 g corn (from a can);
salt, pepper, olive oil.

Preparation:

Sprinkle the prepared fish carcass for baking with a mixture of salt and pepper and leave for 20 minutes.
Cut potatoes and carrots into circles; if the root vegetables are large, then the circles can be cut in half.
Chop onions into quarters, tomatoes and Bell pepper cut into cubes.
In a bowl, combine all the vegetables, pour corn and spices from a jar into them and pour in olive oil, mix.
We put vegetables in a baking dish with parchment, put fish on top, which can be cut into portions, pour in a little water so that all the ingredients can steam during the baking process and bake for 40 minutes (temperature 180°C).

Cooking in a jar

Among all the options for baking mackerel, there are very unusual recipe using a regular glass jar.

large onion;
1-2 carrots;
a spoonful of sweet sand;
0.5 spoon of salt;
110 sunflower oil;
two bay leaves;
8 pepper pellets.

Preparation:

Chop the onion into thin half rings and chop the carrots on a coarse grater.
Cleaned mackerel carcasses cut into pieces in large pieces, sprinkle with salt and sweet sand.
We put laurel leaves at the bottom of the jar, then put fish, onions and carrots in layers (we make several layers), add pepper dragees and pour out the oil.
Place the jar with the contents on a baking sheet, close the lid and place in the oven for 50 minutes (temperature 180°C).

Whole mackerel baked in the oven

Baked mackerel – a good choice For family dinner or ceremonial table. The fish turns out very soft, juicy and tasty.

Ingredients:

17 g coarse salt;
two spoons of lemon seasoning for fish;
35 ml mayonnaise;
35 ml tomato sauce.

Preparation:

Sprinkle the cleaned fish with salt not only on the outside, but also on the inside, but try not to over-salt it.
Then we water it tomato sauce(don’t forget about the belly), then coat with mayonnaise and sprinkle lemon seasoning, marinate for 25 minutes.
Transfer the fish to a baking sheet with foil; if desired, you can onion pillow, then you won’t have to lubricate the paper with oil.
Bake the fish for 25 minutes (temperature 170°C).

Gefilte fish

Mackerel, like any other fish, can be stuffed. For filling you can use different ingredients, for this recipe we choose rice and vegetables. We'll also take mackerel spicy salting, which will eliminate the need pre-marinating carcasses.

Ingredients (for 3 spicy salted mackerel):

65 g rice grains;
one onion and one carrot each;
two small tomatoes;
45 ml sunflower oil;
half a lemon;
six sprigs of parsley;
any spices.

Preparation:

We take mackerel carcasses, make an incision along the ridge, carefully remove the ridge and all the bones.
For the filling, boil rice cereal until soft.
In a frying pan, sauté grated carrots and chopped onion.
Peel the skin from the tomatoes, cut the pulp and add it to the vegetables, simmer for five minutes, remove from heat, mix with rice and seasonings.
Place the filling on one mackerel fillet, cover with the second, secure with thread and transfer to oiled foil.
Bake for 20 minutes (temperature 180°C). Serve the finished mackerel with vegetables, garnished with lemon slices and parsley sprigs.

With lemon

Lemon goes well with fish products, because its acidity only enhances the aroma of the fish, and makes the meat juicy and delicious.

Ingredients (for one large or two small mackerel carcasses):

one lemon;
bulb;
20 ml mayonnaise;
spices, oil;
cheese (hard) optional.

Preparation:

Season the gutted fish with all the spices and spices (you can use fennel or rosemary). Leave the mackerel to soak for 25-20 minutes.
Then you need to make diagonal cuts on the surface of the carcass.
Chop the citrus and onion into quarters. You shouldn’t overdo it with citrus so that the fish doesn’t turn out too sour. You can trim the skin off the lemon, as it will taste bitter after baking.
Grease a baking tray (mold) with oil, place the fish, fill the belly with lemon rings, and fill the cuts with onion rings.
Bake for 30-40 minutes until golden brown (temperature 180°C).
Serve baked mackerel with any side dish, lemon slices and herbs.

In sour cream

Another option for baked mackerel that is worth taking note involves the use of sour cream. This ingredient will make the meat soft, juicy and give the fish an appetizing crust.

Ingredients (for two mackerel):

two onions;
lemon;
115 ml sour cream;
spices, oil.

Preparation:

Marinate the cleaned mackerel in any spices for half an hour, and then place it on a baking sheet with foil.
We fill the belly of the fish with onion and lemon rings, sprinkle the carcass with juice, and completely grease it with sour cream.
Bake for 30-40 minutes (temperature 180°C) and serve with any side dish.

Baked mackerel in the oven is great option, both for the festive table and on an ordinary day. This fish is distinguished by the fact that it is completely self-sufficient and therefore turns out to be very tasty when used. small quantity ingredients.

To prepare this delicious dish, you don't need a large number of money and time. The most common combination is citrus fruit and onions, which will give this fish very interesting shades of taste.

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 mackerel wrapped in foil in the oven. So, about what products, how and How many time required cook mackerel in foil in the oven 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 tray

Ingredients

Cooking sequence

Cut the belly of 2 fish (do not cut off the fins). Take out all the insides. Remove the gills, but do not cut off the head (then the fish will be more juicy).
Sprinkle with salt, pepper and fish spices to taste. Set the mackerel aside to marinate.
Peel and thinly slice 4 onions into half rings.
Heat 4 tbsp. l. vegetable oil in a frying pan. Sauté the onion until it becomes translucent (do not fry).
Peel and grate 4 carrots.
After the onion has become softer, add carrots and salt. Fry onions and carrots until they become soft.
Peel and cut 10 potatoes into thin rings (not large, as the fish cooks quickly).
Cut 1 lemon into half rings, squeeze the juice from the second lemon.
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 place the mackerel there, back down.
Stuff the fish: 1st layer - frying carrots and onions, 2nd layer - lemons so that they peek out on one side, 3rd layer - the rest of the frying (leave 2 spoons).
Place the last spoonfuls of the frying mixture in the head in place of the gills (it will retain the juice in the fish). Place potato slices on both sides of the fish. Place 300 grams of mushrooms on top of the potatoes.
You can place the remaining lemon slices on top of the mushrooms. Drizzle the fish on top lemon juice(leave 4 tsp).
Salt the potatoes and mushrooms and sprinkle them with sunflower oil.
Cover a baking sheet with two layers of foil and place the fish there. Bake the mackerel in the oven for 25 minutes at 180 degrees. Remove the pan from the oven and let the fish cool.
Pour 4 tsp into a small bowl. lemon juice and 2 tbsp. l. olive oil, squeeze in 4 cloves of garlic and 200 grams of herbs.
Pour this sauce over the fish and vegetables while they are hot (it gives an amazing smell).

Recipe video

I suggest you look at 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.
Number of servings: 9.
Kitchen appliances and utensils: knife; dry wipes; cutting board; deep baking dish.

Ingredients

Step-by-step preparation

Cut off the head, fins and tail of 3 mackerels, cut the belly and remove the entrails. Wash and dry the fish well with dry cloths.
Cut the fish into slices (about 2 cm thick). Salt and pepper each piece of mackerel to taste.
Cut 2 onions into rings.
Cut 4 tomatoes into slices.
Grease the mold with sunflower oil (1 tbsp) and place the fish in it. Insert 1 slice of onion and tomato between the pieces.
Pour lemon juice over the dish and grease with sunflower oil (1 tbsp.).
Bake the fish for 30 minutes at 200 degrees in the oven. Decorate the dish at your discretion and serve.

Recipe video

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

Mackerel baked in the oven with carrots and potatoes

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

Ingredients

Step-by-step preparation

Peel and cut 10 potatoes into half rings.
Heat in a frying pan sunflower oil(4 tbsp), put potatoes and 140 grams of mini carrots there. Fry vegetables over high heat for 5 minutes (until golden crust) stirring constantly.
Grate 200 grams of hard cheese on a fine grater.
Cut the bellies of 3 fish, remove the entrails, wash well and wipe with dry cloths.
Cut a piece of foil to the size of the fish and place the vegetables from the pan on it, distributing them evenly with a spatula.
Place 2 mackerel carcasses on top of the vegetables.
Sprinkle the dish with salt, pepper to taste and fish spices (4 tsp), cumin (1 tsp) and oregano (1 tsp).
Pour 300 grams of mayonnaise over vegetables and fish.
Place a little hard cheese in the belly of the mackerel, sprinkle the remaining cheese on vegetables and fish.
Wrap the foil into a pocket and transfer the dish to a baking tray, cover with a piece of foil on top.
Bake mackerel in the oven for 25 minutes at 200 degrees.
Remove the dish from the oven, remove the top layer of foil and send it back for another 25 minutes (for a golden crust).
Place the dish on a plate without removing it from the foil and decorate the fish as you wish.

Recipe video

I suggest you look at the recipe step-by-step preparation mackerel with carrots and potatoes.

How to choose the right ingredients

When choosing fresh mackerel, you need to pay attention to the following 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 fish should be characteristic, without bitterness and various impurities;
It should have a shiny and slightly damp surface;
The meat should be quite elastic;
The gills should not be covered with mucus;
The scales should be smooth 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 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 or tubercles;
The smell of the lemon should be citrusy and can be felt through the peel;
The color of the lemon should be yellow;
Try placing a dry cloth on the lemon peel - traces of it should appear on it. essential oils(if they do not appear, this indicates poor quality of the product).

How to decorate a dish

Stuffed fish served on a plate oval shape, which is made of wood, porcelain, crystal, thick glass, cupronickel, faience.
You can put lettuce leaves on a plate, put fish on top, garnish with bright fresh or baked vegetables, herbs, and lemon slices.

Basic truths

If you have freshly 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 insides 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 a dish and with what

This dish can be served as 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 a fairly inexpensive and very tasty option.
It should be served as a main course.
Fish can be added as a side dish or served as a separate dish.
The fish can be served on a shared plate or in portions.

Other possible preparation and filling options

This combination of products is very suitable for many other types of fish, for example, for cooking.
If you have seafood lovers in your family, they might really like it.
And my son liked it.
And, of course, the taste that many remember from childhood is the taste of -, the recipe for which was given to me by my mother-in-law.

Now you know step by step recipe cooking delicious 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 set out in this article, I invite you to discuss them in the comments.

– the dish is simple, tasty and very healthy. Of course, the benefit of sea fish lies in its freshness, but it so happens that buying mackerel for baking in fresh either expensive or difficult. Pretty mackerel bold look fish. The amount of fat in a carcass in the summer-autumn period reaches 20% of its total weight and is the cause of oxidation and rancidity of fish meat. To avoid this, mackerel is frozen or processed immediately after catching. That is why in cities remote from seaports, mackerel is sold smoked, pickled or frozen. You can also find chilled mackerel on the shelves of expensive supermarkets, but prices for fresh fish are much higher than for frozen ones. But it can also be as healthy as possible if it is properly frozen and prepared using a gentle method. The best way To preserve the benefits of frozen mackerel, bake it in the oven.

The many ways to bake mackerel in the oven allows you to prepare a whole menu of delicious and delicious dishes from one type of fish. healthy dishes. Mackerel on a bed of vegetables, pieces, stuffed, with potatoes, mushrooms or herbs is very easy to bake, and very tasty to eat. Before baking, mackerel is often marinated using soy sauce, citrus juice or olive oil. Help balance the fat content of fish sour foods– tomatoes, lemons, rhubarb, white wine, vinegar, and the specific smell is easily dealt with spicy seasonings– allspice, mustard beans, garlic, aromatic greens or a mixture of fish spices. Mackerel baked in pots or in a jar is divinely delicious. Stewed with spices in its own or vegetable juice, it becomes unusually juicy, tender and appetizing.

How to cook mackerel: TOP 10 recipes

Recipe 1: Mackerel in the oven with vegetables “country style”

Ingredients: 300 g champignons or forest mushrooms, 4 medium-sized mackerel, 1 onion, 1 small zucchini, 3 medium tomatoes, 1 carrot, 1 small bell pepper, 1 stalk of celery, 2 cloves of garlic, juice of one lemon, a small bunch of parsley, olive oil.

Gut the mackerel, cut off the heads and wash thoroughly, getting rid of the inner black film on the belly.
Make 3-4 shallow diagonal cuts on the fish barrels. Rub the mackerel on top and inside with a mixture of salt, olive oil, pepper, and lemon juice. Set the fish aside for marinating.
Fry peeled and cut into slices mushrooms with garlic in olive oil.
Chop the vegetables: onions into transparent half rings, tomatoes (without skin) and peppers into cubes, zucchini, celery and carrots into thin slices.
Fry the vegetables. First until soft are carrots and onions. Then add celery, pepper, and zucchini to the pan. After five minutes, add the tomatoes and cook everything together until the liquid evaporates.
At the end, add salt/pepper, chopped garlic clove, chopped parsley and mix the vegetable mixture with mushrooms.
Cover the bottom of a refractory dish with parchment, place stewed vegetables on the paper, and pickled mackerel on a bed of vegetables.
Bake mackerel “country style” in an oven preheated to 180 °C. It will take the fish half an hour to brown.

Recipe 2: Mackerel in the oven in pots with potatoes

Ingredients: 2 fresh frozen mackerel, 150 g hard cheese, 800 g potatoes, 2 carrots, 85 g butter, 2 onions, a mixture of spices for fish, herbs to taste.

Remove the “guts” from the defrosted fish, thoroughly wash the belly and cut the mackerel into small pieces.
Peel and cut the vegetables: potatoes and onions into even cubes, carrots into large chips using a grater.
Fry the potatoes until lightly browned and transfer to the bottom of the pots. Add salt and pepper.
The next layer is pieces of mackerel (3-4 pieces per pot), season with salt and fish spices.
Cover the fish with onions, then sprinkle with grated carrots and a pinch of salt.
Place a cube in the center of the pot butter, add a little water and cover the surface with grated cheese.
Simmer pots with fish and vegetables in the oven at 200 °C. After half an hour, remove the pots from the oven, sprinkle with chopped herbs and serve.

Recipe 3: Mackerel stuffed with raisins and nuts

Ingredients: 4 mackerel (200-250 g each, ungutted), 2 small onions, 40 g pine or cashew nuts, 3 tbsp. spoons of raisins, a bunch of parsley, olive oil, on the tip of a knife - cinnamon and black pepper, a pinch of salt.

Remove the gills from the mackerel and make cuts along the vertebrae (from head to tail) on both sides. Using scissors, cut out the backbone and remove the insides through the back. Rinse the carcasses thoroughly and dry them with napkins, both inside and outside.
Carefully cut off the part of the flesh protruding inside the fish with a knife (it will be added to the filling), and select the bones from the carcass.
Fry finely chopped onions until slightly caramelized. Add nuts and raisins to the onion, sprinkle with cinnamon and season with pepper/salt. Simmer the mixture over low heat for about three minutes.
Turn off the stove and add chopped parsley and mackerel pieces to the frying pan. Mix all the ingredients thoroughly and stuff the fish “boats” (not tightly). Secure the backs of the fish with wooden skewers soaked in water (about half an hour).
The oven should be heated to 200 degrees. While the stove is heating, wrap the mackerel in several layers of foil and place it loosely on a baking sheet. Bake, turning, 20 minutes.
Five to ten minutes before the end of baking, uncover the top of the fish and lightly brown it.

Recipe 4: Mackerel with apples, baked in foil

Ingredients: 2 medium mackerel, 2 medium apples sour varieties, half a lemon, 2 teaspoons of olive oil, spices to taste.

Thaw the mackerel carcasses, clean them, removing the entrails and head. Rinse and dry. Place the prepared fish on foil folded in two layers.
Sprinkle the mackerel with salt and moisten with lemon juice.
Core the apples and cut the halves into thin slices. Stuff the fish with some of the slices, and use the remaining pieces to make a “bed” for the mackerel on the foil. Place the carcasses on the apples.
Wrap the fish so that the foil covers it tightly, preventing the juice from leaking to the surface.
Bake mackerel in foil with apples in the oven for 45 minutes, the temperature in the oven should reach 200 degrees. Five to ten minutes before the end of baking, open the foil, allowing the fish to get a crust.

Recipe 5: Mackerel baked with lemon

Ingredients: large mackerel, 4 peas allspice, one and a half lemons, 3 garlic cloves, 1 tbsp. a spoonful of vegetable oil, a bunch of parsley, ground pepper and salt to taste.

Carefully gut the fish carcass, cut out the gills and rinse thoroughly, removing the inner black film.
Grind the allspice in a mortar, add black pepper, salt and grind everything again. Squeeze the garlic through a press into the pepper mixture, add lemon juice and vegetable oil.
Lubricate the carcass inside and out with the aromatic oily mixture. Fill the belly with lemon slices and parsley sprigs.
Cover the mackerel tightly with foil and leave to marinate for a while. Bake the fish with lemons in the oven for half an hour at a heating temperature of 200 °C.
Serve fish without foil with fresh lemon slices and parsley branches.

Recipe 6: Mackerel pieces with mustard sauce

Ingredients: one large mackerel, 1 teaspoon mustard, ½ small lemon, 1 tbsp. spoon of mayonnaise, sprig of thyme, salt/pepper.

Thaw the mackerel (without entrails and head) a little and cut into 7-9 pieces. Wash the pieces, remove the belly black film and add salt.
Place the fish on foil, the edges of which should be wrapped with sides to avoid loss of juice.
Mix mustard and mayonnaise into the sauce and brush each piece of mackerel. Place lemon slices and thyme sprigs on top of the fish. Cover the mackerel with a sheet of foil.
Place the pan with foil in the oven with temperature degree 180. After 20 minutes of baking, you can remove the foil “lid”.
Remove the fish from the oven when the mustard-mayonnaise sauce has baked to an appetizing crust.
Before serving, let the fish “rest” a little so that the pieces move away from the bottom and the foil easily releases the mackerel.

Recipe 7: Mackerel boat stuffed with mushrooms

Ingredients: 2 medium fresh frozen mackerel, 2-3 tbsp. spoons of sour cream, 2 small onions, 200 g of champignons, 200 g of hard cheese.

Cut the defrosted fish along the back and remove the backbone from the carcass along with the entrails. Remove the gill.
Rinse the mackerel thoroughly and dry with a paper towel. Place the carcasses on their bellies, forming “boats”.
Wash the mushrooms, chop and fry in hot oil. Add separately sautéed onions, sour cream and salt to the frying pan. Simmer the filling a little and cool.
Mix half of the coarsely grated cheese with the filling. Mushroom dressing Stuff the “boats” and cover with the remaining cheese.
Wrap the mackerel in foil and place in a heated oven (the oven should show 180-200 degrees). After 20 minutes, uncover the fish and bake until a “caramel” crust forms on the surface.

Recipe 8: Mackerel with pink pepper, thyme and olives from Ornella Muti

Ingredients: 2 small mackerel, 2 tbsp. spoons of olive oil, 60 g of olives, 2 sprigs of thyme, 2 tbsp. spoons of lemon juice, a few pink peppercorns, sea salt.

Peculiarity spicy mackerel specifically in pink pepper. In combination with Spanish olive oil, it will give the fish an extraordinary taste and aroma.

Remove the mackerel from the entrails and remove the head. Wash the carcasses thoroughly and blot the inside and top with kitchen paper napkins.
Grind the pink peppercorns in a mortar (reserve a few peppercorns for decoration). Pour oil into a mortar, citrus juice and salt.
Rub the mackerel with the oil marinade and give the carcasses a few minutes to soak in the flavors.
Thread whole olives onto sprigs of fresh thyme and place “skewers” into the belly of each fish. If you only have dried thyme, you can mix it with chopped olives and stuff the fish with the mixture.
Wrap each mackerel in a separate sheet of cooking paper and place in an oven at 180 degrees. The carcasses will need 20 minutes to bake.
Ornella Muti suggests serving mackerel directly on baking paper, after garnishing the mackerel with green sprigs of thyme and pink peppercorns. This mackerel goes perfectly with capers and soft cream cheese.

Recipe 9: Delicious mackerel from Gordon Ramsay

Ingredients: 2 large mackerel, 1 teaspoon olive oil, 1 heaped teaspoon sweet paprika, sea salt, oregano sprigs.

Cut the cleaned and washed mackerel into neat fillets. Remove the seeds with tweezers.
Prepare the mackerel dressing: add paprika, salt, olive oil and chopped oregano to the garlic pressed through a press. Mix.
Lubricate the inside of the fillet with the dressing and leave the meat to marinate for half an hour or more.
Place the mackerel fillet on a heat-resistant sheet lined with baking paper. Place the fish skin side up and sprinkle with a pinch of salt.
A thin fillet will only need 10 minutes to bake at a temperature of 200 °C created in the oven.

Recipe 10: Baked Mackerel with Pesto based on Jamie Oliver's recipe

Ingredients: 1 large mackerel, 300 g green beans, 20 g hard Old Dutchman cheese, 25 g cashew nuts, 1 small lemon, 50 g chopped parsley, 100 ml odorless vegetable oil, garlic clove, sea salt.

Fillet the prepared mackerel: make cuts near the head and along the ridge and remove the fillets with a knife. Use tweezers to select all the seeds.
Prepare the pesto sauce: put chopped parsley, diced cheese, garlic, lemon juice, cashew nuts into a blender bowl and pour in the oil. Use a blender to blend the ingredients into the sauce.
Spray a baking sheet with oil and place a “pillow” of green beans. Place the fish fillet, skin side up, on top.
Sprinkle pesto sauce onto the mackerel in a neat layer and cover the baking sheet with a sheet of foil. Bake fish fillets for 20 minutes at an oven temperature of 180 degrees.

Some simple tips will tell you how to cook delicious, juicy and healthy mackerel in the oven:

1. Buying fresh frozen mackerel It’s better to opt for a fish with its head.

2. Proper defrosting of fish is a guarantee of its benefits and juiciness. In the first stage, the mackerel is defrosted for several hours in the upper section of the refrigerator, in the second, the defrosting process is completed at room temperature.

3. Mackerel has a specific smell. Marinades based on lemon and aromatic spices will help get rid of it.

4. Carcasses should be washed very thoroughly after removing the entrails and be sure to remove the black film from the abdomen, which can spoil the taste ready-made dish bitterness.

5. Baked mackerel with its head looks more “solemn” and can decorate a festive table.

6. It is better not to bake fish on “bare” foil - the skin may stick tightly to its surface and appearance mackerel will be spoiled. It is better to place the carcass on a thin layer of vegetables.

7. Mackerel is a fairly oily type of fish, so don’t go overboard with fatty sauces and mayonnaise. There should also be a little vegetable oil.

8. When baking mackerel, it is better to keep an eye on temperature conditions ovens. But if the oven is not equipped with a thermometer, you can determine the degrees using a white piece of paper:

in half a minute in the oven the leaf turned slightly yellow - the temperature does not exceed 100 °C;
bright yellow color – from 170 to 190 °C;
caramel color – up to 210 °C;
a leaf that has begun to burn – from 220 to 250 °C.

With lemon and herbs - an unforgettable gastronomic experience. However, if you spend a little more time and complement the taste of mackerel with aromatic spices and “fish-friendly” products, then such a dish may well become an ideal occasion for a small banquet.

In the oven Bake the whole mackerel at a temperature of 190 degrees.

In a slow cooker Bake the mackerel for.

Whole mackerel in the oven

Products
Mackerel - 2 fish
Garlic - 2 cloves
Parsley - 3 tablespoons
Lemon - 1 piece
Vegetable oil - 3 tablespoons

Food preparation
Wash the mackerel, remove the gills and entrails. Wash the fish thoroughly (including the inside) and dry with a napkin. Peel the garlic and chop finely. Squeeze the juice from the lemon, stir salt, pepper and garlic into the juice, add vegetable oil. Roll the mackerel in the resulting mixture. Wrap the mackerel in foil and leave for 40 minutes.

Whole mackerel in the oven
Preheat the oven to 190 degrees, place the mackerel in foil on a baking sheet and bake in the oven for 50 minutes.

Whole mackerel in the microwave
Place the mackerel in foil on the bottom of the multicooker and bake for 40 minutes on the “Baking” mode.

Whole mackerel in the air fryer
Preheat the air fryer to 200 degrees. Place the mackerel in foil on the air fryer rack. Bake mackerel in foil for 30 minutes at medium air speed.

Mackerel pieces with vegetables

Ingredients for baked mackerel
Mackerel fillet - 300 grams
Potatoes - 200 grams
Sweet pepper - 2 pieces
Tomatoes - 2 pieces
Dry white wine - half a glass
Butter - 3 tablespoons
Bow - 1 head
Garlic - 2 cloves
Parsley - 3 tablespoons
Vegetable oil - 2 tablespoons
Salt and ground black pepper - to taste

How to bake mackerel with vegetables in the oven
1. Wash and dry the mackerel fillet, cut into several pieces.
2. Salt the mackerel fillet, place in a bowl, pour wine over it, cover and put in a cold place to marinate for 1 hour.
3. Peel the potatoes, cut into strips, sprinkle with pepper.
4. Place the potatoes on a baking sheet greased with oil (1 tablespoon).
5. Preheat the oven to 150 degrees, place a baking sheet with potatoes in it, bake for 15 minutes.
6. Wash the pepper, cut out the stalk, remove seeds and slice thinly.
7. Peel the onion and chop finely.
8. Wash the tomatoes and cut into slices.
9. Heat a frying pan, pour in oil, add onions, peppers and tomatoes, fry for 15 minutes, stirring.
10. Place the vegetables in a bowl, chop the herbs and garlic there, add salt and mix.
11. Place mackerel fillet on top of the potatoes, then fried vegetables.
12. Return the baking sheet to the oven and bake the mackerel with vegetables for 30 minutes at 180 degrees.

Mackerel - very healthy fish, rich in such necessary things. Therefore, I recommend including it in your diet a couple of times a week. Smoked fish can no longer boast of its benefits, so it is better to bake it in the oven. In this article I have collected 5 simple recipes mackerel baked in the oven. Read the contents and choose a recipe to suit your taste.

It is better to defrost fish in a gentle way: put it in the refrigerator overnight. This way it will not lose its shape and nutrients.

Read the recipe for salting mackerel at home in

Mackerel under vegetable gravy It turns out juicy and tasty. To prepare fish according to this recipe, you first need to fry it a little to get a beautiful golden crust. And then bake in the oven along with sautéed vegetables.

Ingredients:

mackerel – 2 kg (unpeeled)
onions - 3 pcs.
carrots - 3 pcs.
tomato juice- 1 liter (or tomato paste with water, or pureed tomatoes diluted with water)
flour for dredging fish
frying oil
salt, ground black pepper, chili pepper - to taste
herbs and spices as desired (garlic, rosemary, basil, oregano, marjoram)

Cooking mackerel in gravy:

1. Wash and clean the fish: cut off the head, tail, fins and remove the insides along with the black film. Rinse thoroughly again, inside and out.

2. Cut the fish into portions (about each medium-sized fish should be cut into 4 pieces). Salt the fish, stir and let it stand for 15 minutes to salt.

3. When the fish has stood, heat the frying pan and pour a little vegetable oil into it. Roll each piece of fish in flour, shake off excess flour so that it does not burn when frying. There should be little flour on the fish. This deboning will help fry the fish faster and give beautiful crust. With flour, the fish will not disintegrate when frying.

4. Fry the fish over high heat on both sides. It doesn't have to be cooked because it will be finished in the oven. Frying is done only for the crust, quickly.

5. In another frying pan or in the same one (just wash it after the fish so that there is no fried flour left) you need to make vegetable gravy. Vegetables also do not need to be brought to full readiness. You can fry in vegetable oil or a mixture of vegetable and butter. Cut the onion into half rings and saute a little until transparent (1-2 minutes), then add the grated carrots.

6. Add the spices and herbs you want to the gravy. You can add garlic (dried or fresh) hot peppers, herbs or seasoning for fish. Also add a little salt to the gravy, but do not overdo it as the fish is already salted.

7. After a minute, pour tomato juice over the vegetables or put tomato paste, which needs to be diluted with water to make 1 liter. Simmer the gravy for 3-4 minutes, taste it. Add sugar if necessary (if the tomato is sour).

8. Place the fried fish on a baking sheet and pour gravy on top.

9. Cover the top of the baking sheet with foil. Place in a preheated oven at 180 degrees for 25 minutes so that the fish and vegetables become friends, and together they are ready.

10. Ready fish can be served with rice, potatoes, pasta or any side dish of your choice. Delicious and hearty lunch(The supper is ready. Call everyone to the table!

Stuffed mackerel baked in the oven. restaurant dish

In the previous recipe, mackerel was in gravy. This time she will stuffed with vegetables and mushrooms and baked with cheese. This fish is served in Bulgarian restaurants. Try cooking mackerel using this recipe.

Ingredients:

mackerel - 1 pc.
onions - 1 pc.
carrots - 1 pc.
bell pepper - 1 pc.
fresh champignons - 200 gr.
hard cheese - 100 gr.
sour cream - 1 tbsp.
garlic - 3 cloves
marjoram, fennel - a pinch
salt, pepper - to taste
vegetable oil for frying (preferably olive)

Preparation of stuffed mackerel:

1. Wash the fish. Make a cut along the fish near the head and near the tail from the back. Now cut the fish along the spine from cut to cut. Using scissors, cut off the ridge and remove it. Remove the innards through the back and remove the bones and gills. Also remember to remove the black film on the abdominal walls. Wash the fish and pat dry with a paper towel.

2. Prepare minced fish. Cut the onions, peppers and mushrooms into cubes, grate the carrots. Heat a frying pan, pour in oil for frying. First, sauté the onion a little until translucent.

3. Add carrots, mushrooms and peppers to the onions at once, stir. Fry slightly for 2 minutes. Put 1 tbsp. sour cream, stir. Salt and pepper to taste, also add any seasonings (mayoran and fennel). Fry the vegetables for a few more minutes until half cooked. There is no need to fry for a long time, otherwise the vegetables will become too soft in the oven and lose their shape.

4. Squeeze the garlic into a small bowl, add a little vegetable oil and salt to it, stir. Brush the fish inside and out with this mixture. Place the mackerel in a baking dish on its stomach, with its back open. You will get a “boat”. Stuff the fish with the filling, place everything tightly, sprinkle grated on top fine grater cheese.

5. Send the mackerel to bake in an oven preheated to 180 degrees for 20 minutes.

6. Delicious mackerel ready with vegetables and cheese. It turns out very tasty and satisfying.

Mackerel with potatoes and mayonnaise, baked in the oven

Mackerel can be cooked with potatoes, you get fish right away with a side dish. This recipe uses mayonnaise as a sauce, but you can replace it with sour cream.

Ingredients:

fresh mackerel (frozen) - 1 pc.
potatoes - 5 pcs. large
carrots - 70 gr.
hard cheese - 100 gr.
spices for fish - 2 tsp.
cumin, oregano - 0.5 tsp each.
mayonnaise - 150 ml
salt, pepper - to taste
vegetable oil - 2 tbsp.

Preparing mackerel with potatoes:

1. Peel the potatoes and cut into thin pieces, about 2 mm thick. You can use a curly knife to give the potatoes a more appetizing look. Cut the carrots into cubes. You can take a mini carrot.

2. Heat 2 tbsp in a frying pan. oil for frying, place chopped potatoes and carrots in the pan. Fry the vegetables over high heat for 3-5 minutes, stirring constantly. There is no need to bring it to readiness. The vegetables will get a nice crust and get rid of the raw smell.

3. Gut the mackerel and wash it well, pat dry with paper napkins. Place the potatoes and carrots evenly on the foil and place the fish on top. Sprinkle everything with salt and fish spices, as well as cumin and oregano. Salt the fish on both sides and in the belly.

4. Apply mayonnaise mesh (or sour cream) on top.

5. Grate the cheese, sprinkle some cheese on the vegetables, and place the rest of the cheese in the belly of the mackerel.

6. Tuck the edges of the foil, cover the fish with a second piece of foil on top and fold the edges, transfer the fish to a baking sheet.

7. Preheat the oven to 200 degrees. Bake mackerel for 20 minutes. After the allotted time, remove the fish and vegetables from the oven, carefully remove the top foil, and open the bottom. Place the dish back in the oven for another 25 minutes until golden brown crust and the vegetables are fully cooked.

8. Take out the finished mackerel with potatoes, fold the edges of the foil to the bottom and serve without removing from the foil. This way you will preserve the appearance of this aromatic and tasty dish.

Mackerel with onions and tomatoes, baked in the oven

This recipe is very simple, preliminary preparation products does not take much time. So you can cook this mackerel for dinner when you need to feed your family quickly and tasty.

Ingredients:

mackerel - 2 pcs.
onions - 1-2 pcs.
tomatoes - 2-3 pcs. (depending on size)
lemon - 0.5 pcs.
vegetable oil for lubricating fish
salt, pepper - to taste

How to cook mackerel with tomatoes and onions:

1. Remove the insides of the mackerel and rinse well under running water, remove the black film inside the belly. Cut off the fins and tail. You can remove the head, you can leave it, if you wish.

2. Cut the fish into portioned pieces, about 3 cm thick. Mix salt and pepper, you can add spices to the fish. Season each piece with salt and pepper.

3. Grease the baking tray vegetable oil, transfer the fish to a baking sheet.

4. Cut the tomatoes and onions into circles or half rings (depending on the size of the vegetables) so that they are approximately the same size as a piece of fish.

5. Place a piece of tomato and onion between the mackerel pieces. If you wish, if you have free space on the baking sheet, you can bake potatoes along with the fish.

6. Squeeze the juice of half a lemon onto the fish. To make the lemon squeeze better, heat it in the microwave for 5 seconds.

7. Brush the top of the mackerel with vegetable oil. Place in an oven preheated to 180-200 degrees to bake for 30 minutes.

8. Mackerel with tomatoes and onions under lemon juice is ready. It turns out delicious and is quick and easy to prepare.

Mackerel in foil with lemon - the simplest recipe

Fish loves lemon - this is a well-known truth. Mackerel is no exception. The easiest way to prepare this fish is to bake it with lemon in foil.

Ingredients:

fresh frozen mackerel - 1 pc.
salt, pepper - to taste
soy sauce - to taste
lemon - 0.5 pcs.

Recipe for mackerel in foil:

1. Cut off the fins, tail and head of the fish. Gut the mackerel without cutting the belly (through a cut near the head). Wash well, remove the black film in the middle.

2. Make cuts on one side at a slight angle. Make the cuts deep enough, you can even cut the ridge. The distance between the cuts should be about 2 cm.

3. Salt and pepper the fish to taste. Pour some soy sauce into the cuts.

4. Wash the lemon and cut into small slices. Insert lemon slices into the slits.

5. Wrap the fish in foil and bake in a preheated oven at 180 degrees for 30 minutes. If you want the fish to have a golden brown crust, open the foil 10 minutes before it is ready and continue to bake uncovered.

6. Remove the fish and serve. It turns out delicious and simple.

I wish everyone delicious dishes And Bon appetit! Write comments and visit the blog more often!