Stuffed mackerel with vegetables and herbs, baked in the oven. Stuffed mackerel

Stuffed mackerel baked in the oven is a truly delicious dish that can be eaten for lunch, dinner or as a snack. But only if the “correct” recipes are chosen, fully complying with the principles of paragraphs.

How to bake stuffed fish correctly and tasty

Anyone really dietary recipe mackerel in the oven is a simple and quick way cook excellent dish for the diet of a person who values his health.

Mackerel is a very healthy fish.

It contains easily digestible protein, fatty acids, vitamins A, B and D, selenium, zinc, phosphorus.

The calorie content of fish is only 200 kcal per 100 grams, so it can be eaten even by people who are losing weight.

Stuffed mackerel baked in the oven is perhaps the most the best option cooking this fish.

And even the most delicious self-salted mackerel, a step-by-step recipe with photos of which, cannot compare with it You can eat the baked one any time, but it’s better not to eat the salted one often.

Before cooking, the main thing is to choose fresh fish - this one nice smell seafood, whole shiny skin, without yellow spots, etc.

Recipe with herbs and vegetables

Let's prepare the most useful option- baked with vegetables and herbs. Mackerel is getting ready stuffed with vegetables and baked in the oven, lightning fast, eaten too.

Great option For quick dinner. By the way, children really like it.

Calorie content of a serving without side dish (250 g) - 304 kcal, bju - 28 g protein, 20 g fat, 6 g carbohydrates.

For 2 servings you will need:

mackerel – 1 pc.
carrots - 1/2 pcs.
lemon - 1/2 pcs.
parsley, dill, cilantro - ¼ bunch.
young garlic – 4 pcs.
green onions – 1-2 pcs.
oil for lubrication (olive, vegetable) – 1 tsp.
salt, black pepper - a pinch.

Cooking process step by step

Before preparing dietary mackerel, defrost it.

In my city, finding fresh chilled fish is almost impossible, so I already know how to defrost it better. It's simple: wrap the carcass in a bag, put it in the refrigerator overnight - by morning it will be exactly the right condition. That is, not completely melted, easy to process.

Remove the head and entrails. We rinse the inside of the belly of the fish well with cool water. Rub with salt and pepper. You don't need a lot of salt. You don’t need to add salt, but lightly grease it soy sauce.

Grate carrots onto fine grater.

We cut the lemon into half rings, from it our dietary mackerel baked in the oven will have a thin citrus aroma.

Chop the greens. When slicing, by the way, it is advisable to use a ceramic knife, it will preserve the vitamins.

Mix the carrots and greens, crush them a little with your hands.

Place lemon and half the mixture inside the fish.

Grease the pan with a brush olive oil. Place the mackerel in a frying pan and place the remaining vegetables and herbs next to it. The top of the fish and vegetables can also be greased with oil. We send everything to bake - our stuffed mackerel will stay in the oven for no more than 30 minutes (temperature - 180 degrees). Turn over once during cooking vegetable pillow.

Place on a plate. Garnish boiled rice, better, but my son commanded the white one this time “like in kindergarten.”

With minimal effort, we came up with a beautiful, inexpensive and tasty dish mackerel stuffed with vegetables and fresh herbs, baked in the oven. Bon appetit!

If you are losing weight, then exclude vegetable oil from the recipe and serve with some vegetable salad, not cereal.
It is more convenient to bake without fat in silicone form or in a container with a non-stick coating.
If you have an electric oven, you can first cover it with foil for 15 minutes and then remove it, so you don’t have to worry about the fish burning.
If desired, you can add any chopped vegetables to the carrots - zucchini, eggplant, peas, corn, bell pepper.

For stuffing, choose large mackerel. If it is frozen, defrost it on the refrigerator shelf, preferably leaving it overnight.

Wash and dry with a paper towel. Near the fin, at the top of the head, use a sharp knife to make a cross-section. Its depth should be no more than 1 centimeter. Unfortunately, I got one and a half.

Stepping back 2.5 centimeters from the tail, make 1 more similar cut.

Make the third cut along the back, from one transverse cut to the second, reaching with a knife to the spine, cut the rib bones.

Insert the scissors into the cross-section and cut the spinal bone at the head and tail with them.

This is what cleaned fish looks like. My cuts are too deep, make them less deep. It is enough to make a depth of 1 centimeter.

Grate the carrots on a fine grater.

Grate the cheese on a fine grater.

Fry onions and carrots on vegetable oil on low heat 2 minutes, stirring occasionally.

Add pepper to the vegetables and continue frying for another 2 minutes.

Add champignons, sour cream, mix and sauté for another 2 minutes. Keep the heat low while frying all the vegetables. Salt, pepper, add marjoram, set aside to cool.

The filling is ready, and since we sautéed over low heat, the vegetables and mushrooms remained soft, lightly fried and not overcooked.

Bon appetit!

Mackerel stuffed with champignons- it's simple and delicious dish, which any housewife can prepare. In addition, such a recipe will allow you not to put a dent in your wallet, since such fish are not very expensive, unlike salmon varieties.

In terms of nutritional qualities, it is also not inferior to more expensive fish analogues, and given that we will stuff it with mushroom and egg filling, we will end up with a tender, juicy, appetizing dish in which there is not a single bone.

There are several ways to prepare mackerel according to this recipe. If you have the opportunity, you can do this in your garden on a grill, but since such luck is rare, we can only bake it in a regular oven.

Well, who can resist such gorging? Only not true connoisseurs fish dishes! If you consider yourself one of those, then I strongly advise you to run to the store for the necessary products, and, armed step by step recipe, cook a delicious dinner for yourself and your loved ones! Also, don’t be lazy to check out another option for cooking mackerel in the oven. The recipe is no less simple and affordable than today’s!

Ingredients:

1 mackerel
1 boiled egg
100-150 g hard cheese
2-3 tbsp. sour cream
1 slice of lemon
200 g champignons
1 large onion
Greenery
Spices
Herbs

Cooking the dish step by step with photos:

Wash the mackerel, cut off the head and gut it.
Then you need to get rid of the bones. To do this, place the carcass on its stomach, with its sides spread out, press on the back with your hand and press down. This way the spine and bones will pop out on their own :)
Turn the fish over again and check that we have removed all the bones. Lubricate the fish with salt and spices. Sprinkle with lemon juice.
Then, carefully remove the film from the back of the mackerel. You need to carefully pry it up and simply pull it off, after cutting off the fins.
Also “massage” the fish – grease it with salt and spices. Leave to marinate for 2 hours.
Wash, peel and cut the champignons.
Fry and add salt and herbs to taste.
Finely chop the onion.
Add to mushrooms.
Mix well.
Grate the cheese.
Finely chop the greens.
Add herbs and sour cream.
Stir well.
Hard boil the egg and cut into slices. Grease the fish with mayonnaise, grease with half the cheese and sour cream.
Place champignons on 1 piece of fish.
Place a chopped egg on top of them.
Place the remaining champignons on top of the eggs again and sprinkle with herbs.
Fold the fish in half.
Spread the other half of the cheese and sour cream mixture on top of the fish.
Place on foil and place in the oven for 25-30 minutes at 180 C.
This is the beauty we get after a while.
Like this delicious fish it turns out!
Cut into pieces and serve with your favorite side dish!

Bon appetit!

Exist various recipes baking stuffed mackerel. For example, fish cooked in foil turns out incredibly tasty and juicy. Lemon juice and spicy herbs are often added to it, which gives the dish an amazing aroma!

Mackerel stuffed with vegetables in the oven

To create a fragrant culinary “masterpiece” you will need the following products:

1 fish;
½ head of onion;
1 Bell pepper;
½ carrot;
1 lemon;
a small amount of olive oil.

Mackerel stuffed with vegetables is prepared as follows:

First you need to defrost the fish. The entrails are removed from the mackerel.
Then the head and fins are cut off from the fish carcass, and the spine is removed.
The mackerel is washed and lightly sprinkled with lemon juice.
After this, they begin to make the filling. First, the carrots are peeled and grated on a special grater (for Korean carrots);
Sweet peppers are divided into two approx. equal halves. The vegetable is cut into strips.
Peel the onion. It also needs to be cut into thin strips.
Pour a little vegetable oil into a preheated frying pan.
Onion, juicy pepper and carrots are fried until golden brown.
IN vegetable mixture add garlic, crushed using a press.
The mackerel filling is transferred to a separate plate and cooled.
The fish is carefully placed on the foil. To prevent the mackerel from burning, it is recommended to place it on a cabbage leaf or lemon slices.
Then the fish is stuffed with cooled vegetables.
The mackerel is carefully secured with toothpicks. This is necessary so that it does not lose its shape during baking.
Place the container in an oven preheated to 200 degrees.

The dish must be cooked for 20-30 minutes. From finished fish remove the toothpicks and serve.

Mackerel stuffed with eggs

Stuffed mackerel is prepared according to this recipe:

The fish should be thawed, the entrails removed and washed.
Cheese and eggs are grated on a fine grater.
Then you need to chop the parsley.
The mackerel is placed in a baking dish, densely stuffed with filling.
Squeeze a small amount of lemon juice on top.
The fish is baked in an oven heated to 180 degrees. Cooking time - 30 minutes.

Stuffed mackerel, the recipe for which involves the use of both salted and fresh product, it turns out very satisfying and aromatic. Such fish can be presented not only for everyday dinner, but also for festive table. Having decorated it beautifully, you will not leave any of the invited guests indifferent.

General Product Information

We will tell you how stuffed mackerel is prepared in the following sections of the article. Now I would like to tell you what this fish actually is.

Mackerel is a very fatty and tender product. Thanks to his incredible taste she has found fans almost all over the world. It should be noted that the presented fish is wonderful both on its own and with the filling. The process of stuffing it does not involve any special wisdom. So that you can see this for yourself, we decided to look at several detailed recipes.

Mackerel stuffed with onions and carrots

There are many ways to stuff the fish mentioned and bake it in the oven. We decided to present the simplest and most accessible of them.

So, to quickly stuff and bake fish we will need:

Food preparation

How to prepare stuffed mackerel? Baked in foil, it turns out very tasty and tender. But before you put this fish in the oven, it should be well processed. To do this, the product must be washed, then gutted and the inside of the abdomen thoroughly rinsed, ridding it of the bitter black film. Next you need to cut off all the fins. By the way, you can leave the head. Subsequently, the fish should be rubbed with pepper and salt, and then, sprinkled with lemon juice, left to sit. room temperature for 60 minutes.

As for vegetables, they must be peeled. It is advisable to grate the carrots on a (large) grater and cut the onion into cubes.

Roasting some of the ingredients

Stuffed mackerel will turn out even more delicious if you don’t stuff it fresh vegetables, but sautéed. To do this, place the onion and carrot in a frying pan, add sunflower oil to them and fry until golden color. At the end, it is advisable to add a little salt to the products.

Forming and baking process

Mackerel stuffed with vegetables does not take very long to bake in the oven. In this regard, this dish is very popular among those who like to eat hearty food, but do not really want to stand at the stove for a long time.

Thus, to stuff fish, you should line a baking sheet with foil and then place the main product on it. Having opened the belly as much as possible, you need to place all the previously fried vegetables into it. After this, the fish must be tightly wrapped in culinary foil and put it in the oven. It is advisable to bake the formed lunch for about 40-45 minutes at a temperature of 180 degrees.

Serve a delicious fish dish to the table

How is stuffed mackerel served? It should not be presented to guests in foil. The product must be carefully unwrapped and then placed on a large plate. The edges of the dish can be decorated with fresh lettuce leaves and lemon slices.

Stuff fish with rice and vegetables

Do you know how to prepare stuffed mackerel at home? Baked in foil with vegetables and rice, it turns out not only very tasty, but also quite filling. Another advantage of this method of filling is that the fish can be served without a side dish.

So, in order for you to get a very tasty, satisfying and aromatic stuffed mackerel (baked in the oven), you should prepare the following products:

fresh large mackerel - 1 pc.;
long grain rice - about 60 g;
small carrot - 1 pc.;
small non-bitter onion - 1 pc.;
ripe lemon - 1 pc.;
salt, any spices, pepper - use to taste;
tomato - 1 pc.;
Sunflower oil - use as desired.

Fish processing

We described above how to prepare classic stuffed mackerel baked in the oven. Concerning this method, then a little more effort should be made to implement it.

First you need to rinse the fish well, and then make a cut in the belly and remove all the insides. After this, you should carefully remove the ridge and bones. To do this, small cuts must be made from the inside at the base of the head and tail. It is recommended to carry out these actions so as not to damage the skin of the fish.

As a result, you should get a product without bones, but with a head, tail and sirloin.

Preparing vegetables and grains

After the fish has been properly processed, it must be salted, peppered and seasoned with lemon juice. In this composition, it is advisable to leave the product aside for 45-60 minutes.

While the mackerel is marinating, you should start processing the vegetables. The onion and carrot must be chopped with a knife and grater, respectively. It is advisable to cut the tomatoes into slices. As for rice, it must be washed and then boiled in salted water for twenty minutes. After this, the cereal should be discarded in a colander, rinsed and the liquid allowed to drain.

To make the stuffed mackerel fragrant, it is recommended to saute the carrots and onions in advance in a frying pan with sunflower oil. Finally, the fried vegetables should be mixed with boiled cereal and seasoned with a little spice.

Form and bake in the oven

To form such a dish, you should take thick cooking foil and place the marinated fish on it, belly up. You need to put all the filling from rice and vegetables into the spineless carcass. If after these steps the abdomen does not close tightly, then it can be secured with toothpicks. Next, you need to cover the fish with circles. fresh tomato and wrap with foil so that the stuffed side of the mackerel remains uncovered. In this position, the dish must be placed in a mold and sent to the oven. Bake stuffed fish at a temperature of 190 degrees, preferably no longer than 40 minutes.

How to serve?

After the mackerel stuffed with rice and vegetables is ready, it should be carefully removed from the oven. Next, you need to remove all the foil and existing toothpicks from the dish. In this form, the baked fish should be placed in the center of a large plate, and decorated with herbs on the sides, fresh salad, cherry tomatoes or any other ingredients. An additional side dish should not be served with stuffed mackerel, since its fillet part is used together with the rice filling.

Stuffed mackerel: recipe without baking

If you don't want to stand at the stove for a long time and bake fresh fish stuffed various ingredients, then we recommend that you use salty product. With this mackerel you can do it great snack, which is ideal for a holiday lunch.

So, we will need:

salted mackerel (large) - 1 pc.;
crab sticks - 3-5 pcs.;
processed cheese - 1 standard briquette;
garlic - medium clove;
fresh dill - a small bunch;
high-calorie mayonnaise - a couple of small spoons.

Processing fish

We described above how to make baked stuffed mackerel. However, it should be noted that such fatty fish You can not place it in the oven, but simply stuff it with various ingredients and serve it as a delicious snack. To do this, you need to wash the salted product well, then gut it and remove all the bones and the backbone. As a result, you should have a seemingly intact fish.

Preparing the filling

After processing the salted mackerel, you should start cooking aromatic minced meat. To do this you need to take several crab sticks, and then grate them on a grater (fine). It should also be crushed processed cheese and garlic cloves. As for fresh dill, it needs to be rinsed and chopped with a knife. Finally, all ingredients must be combined in one bowl, seasoned with mayonnaise and mixed well.

Stuffing salted fish

After the filling is ready, you should take cling film and place it on it. salted mackerel. Next, you need to stuff it and wrap it tightly in plastic. In this state, it is advisable to keep the fish in the refrigerator for 2-3 hours. During this time, it will take a stable shape and can be easily cut into pieces.

How to properly serve a fish appetizer?

After the above time has passed, the stuffed mackerel must be removed from cling film and carefully cut into pieces 2 centimeters thick. As a result, you should get a fragrant and very delicious snack, which should be beautifully placed on a plate and presented to guests.

Let's sum it up

Now you know how to stuff fresh and salted mackerel. If desired, the above ingredients can be replaced with others. As a result, you will end up with a completely different dish with unusual taste.