In the oven bake whole mackerel at 190 degrees.

In a multicooker bake mackerel for.

Whole mackerel in the oven

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

Preparation of food
Wash the mackerel, remove the gills and entrails. Wash the fish thoroughly (including the inside) and dry it with a napkin. Peel the garlic and chop finely. Squeeze lemon juice, stir salt, pepper and garlic in juice, add vegetable oil. Roll 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, put the mackerel in foil on a baking sheet and bake in the oven for 50 minutes.

Whole mackerel in the microwave
Put mackerel in foil on the bottom of a multicooker, bake for 40 minutes on the "Baking" mode.

Whole mackerel in the airfryer
Preheat the airfryer to 200 degrees. Put mackerel in foil on the wire rack of the airfryer. Bake mackerel in foil for 30 minutes at medium blowing speed.

Pieces of mackerel with vegetables

Baked Mackerel Ingredients
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 prongs
Parsley - 3 tablespoons
Vegetable oil - 2 tablespoons
Salt and black pepper to taste

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

And only a few know how to cook mackerel in the oven. Baked mackerel has incredible flavor and aroma, especially when cooked with vegetables.

Mackerel from the oven is ideal for the role of a festive dish. The piquant taste together with the soft and juicy structure will shock the guests. And not every gourmet will immediately guess that the basis of a culinary masterpiece is a familiar fish.

Calorie content of oven-baked mackerel

Regular use of mackerel strengthens the immune system, improves metabolic processes and has a positive effect on the work of the heart. In salted form, it is recommended to use it for diabetics, as it lowers glucose.

Fat is the main component of fish. It helps in the fight against stretch marks and skin imperfections. This is because it creates a collagen network and accelerates regeneration processes. The calorie content of baked mackerel per 100 grams is 165 kcal.

Consider the tips collected over the years to help you cook juicy and tasty mackerel at home. And if you do everything right, even useful qualities will remain.

1. If you buy frozen fish, opt for a head-on carcass.
2. Proper defrosting is the key to the juiciness and benefits of baked mackerel. Keep the carcass on the top shelf of the refrigerator for several hours, and finish the process at room temperature.
3. Mackerel is characterized by a specific smell. A marinade made from lemon and spices will help to eliminate it.
4. After removing the entrails, wash the fish thoroughly. Pay special attention to removing the black film from the belly, otherwise it will spoil the taste and add bitterness.
5. To make mackerel a decoration of the festive table, bake with your head.
6. Do not bake on one foil. Under the influence of high temperature, the skin will stick to the surface of the parchment, which will damage the appearance. Bake on a thin vegetable pad.
7. Mackerel is high in fat, so don't overdo it with mayonnaise or greasy sauce. Do not forget about a sense of proportion when using vegetable oil.
8. Be sure to monitor the temperature when baking. If the oven is not equipped with a thermometer, a piece of paper will help determine the temperature. If the leaf turns a little yellow in 30 seconds, the temperature is not higher than 100 degrees. At a temperature of 170-190 degrees, the leaf will acquire a bright yellow hue, at 210 it will get a caramel color, and at 220-250 it will begin to smolder.

Mackerel cooked in the oven with the addition of lemon and herbs leaves an unforgettable gastronomic experience. And if you supplement the treat with spices and vegetables, there will be a reason for a family banquet.

Cooking fresh mackerel in foil in the oven

Oven-baked mackerel recipes in chunks or whole are incredibly popular. Some use onion and lemon, while others are vegetable-based. In any case, preparing a fragrant and healthy treat does not require much effort, and even a beginner can handle any of the recipes. The best foil-baked mackerel recipes await below.

Classic recipe in foil

Many housewives prepare fish dishes for the holidays. If salted or smoked mackerel is common, oven-baked fish is gaining popularity.

Ingredients:

• Mackerel - 1 pc.
• Lemon - 0.25 pcs.
• Olive oil.
• Salt, pepper, favorite spices.

Preparation:

1. First of all, prepare the fish, we will cook it whole. Remove the insides and rinse under running water. Dry with a paper towel, rub with a mixture of salt, pepper and spices.
2. Spread the folded foil in half on the table. Lay out the mackerel, sprinkle with vegetable oil, put a few lemon rings on top and wrap tightly in foil. Make sure there are no gaps or gaps.
3. Put the prepared dish on a baking sheet and send it to the oven preheated to 180 degrees for half an hour. After the time has elapsed, remove from the oven, open the foil and wait a little to cool.

Video recipe

Homemade mackerel baked according to the classic recipe is incredibly tasty. Vegetable side dishes and various sauces are ideally combined with it, but rice, which is considered a classic side dish for fish dishes, better reveals the taste.

Delicious mackerel in foil with rice and lemon

The classic oven-baked mackerel is perfect for a casual dinner. If you are planning a feast and you are trying to surprise guests, use the following recipe. Delicate fish combined with tasty, hearty and bright filling will amaze any gourmet with its appetizing look and amazing aroma.

Ingredients:

• Mackerel - 1 pc.
• Carrots - 1 pc.
• Zucchini - 0.5 pcs.
• Tomato - 2 pcs.
• Lemon - 1 pc.
• Rice - 60 g.
• Garlic - 2 cloves.
• Laurel - 1 leaf.
• Fish seasoning - 1 teaspoon.
• Hot pepper - 0.5 pod.
• Greens, pepper, salt.
• Olive oil - 3 tablespoons.
• Paprika - 1 teaspoon

Preparation:

1. Rinse the fish with water, pat dry with a paper towel and cut along the back. Separate the ridge, remove the gills, entrails and black film.
2. Pour the inside with lemon juice, sprinkle with fish seasoning, pepper and salt, set aside to marinate.
3. Cut the zucchini and carrots into small cubes. Heat vegetable oil in a frying pan, fry the carrots until golden brown, add the zucchini, stir and fry for 5 minutes. Then send the chopped garlic to the pan, stir, fry for 2 minutes and turn off the heat.
4. Chop greens, cut hot peppers into rings. Boil rice in salted water and cool. In a large bowl, combine stir-fried vegetables, rice, paprika, herbs, and hot peppers. Stuff the mackerel with the resulting mixture.
5. Spread the folded foil on the table for the widow, brush with oil. Put the stuffed fish on top, insert a bay leaf into your mouth. Wrap so that the foil covers the carcass and the filling remains open.
6. Send to an oven preheated to 200 degrees. After twenty minutes, put the tomatoes cut into rings on top of the filling. Bake for another quarter of an hour without changing the temperature. Ready.

The rice and lemon treat is a real culinary delight. The appearance of a dish on the table will delight guests with its presentation and aromatic qualities. None of them can resist not to taste a piece of delicacy.

Stuffed mackerel in foil

Now I will share a recipe for stuffed mackerel. Traditionally, cooks stuff the fish by cutting the belly. To me, the dish looks more attractive if the filling is on top.

Each housewife stuffs mackerel to her taste. One uses vegetables, the other uses cereals, and the third uses citrus fruits. I propose a recipe using onions and tomatoes. When baked, the vegetables turn into a gravy, which permeates the fish.

Ingredients:

• Mackerel - 2 pcs.
• Onion - 1 head.
• Tomato - 2 pcs.
• Vegetable oil - 2 tablespoons.
• Ground pepper - 2 pinches.
• Salt - 2 pinches.
• Greens.

Preparation:

1. Prepare the fish. From the head to the second fin along the back, make a cut, remove the dorsal fin. Through the resulting hole, remove the ridge and entrails, scrape off the black film and rinse the carcass thoroughly.
2. Cut the tomatoes and onions into small cubes. Add some chopped herbs to the vegetable slices. I use dill or parsley. Stuff each fish with the resulting mixture, rub with pepper and salt. Secure the edges of the stuffed pocket with toothpicks.
3. Spread some foil on the table and brush with vegetable oil. Wrap the mackerel so that the foil covers the carcass and the filling stays open.
4. Send the baking sheet to the oven. Bake at 220 degrees for at least 25 minutes. During this time, the mackerel will acquire a golden crust, and the vegetables will be stewed well. The masterpiece is ready.

Video preparation

Stuffed mackerel retains its flavor both hot and cold. I think there will definitely be a place for a fish treat on one of your holiday tables.

How to cook stuffed mackerel with vegetables

Ingredients:

• Large mackerel - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomatoes.
• Carrots - 1 pc.
• Onions - 2 heads.
• Hard cheese - 120 g.
• Fatty sour cream - 1 tablespoon.
• Champignons - 250 g.
• Garlic - 3 wedges.
• Mayonnaise - 50 ml.
• Olive oil - 2 tablespoons.
• Vegetable oil, pepper, salt, marjoram.

Preparation:

1. Rinse the fish, dry with a towel. Make a 1 centimeter deep cross section from the top behind the head. Make a similar cut from the side of the tail, stepping back 3 centimeters.
2. Make a longitudinal incision along the back. Remove the ridge, entrails and costal bones through the resulting hole. Be sure to remove the dark film to remove the bitterness. Wipe the abdominal cavity with a napkin.
3. Cut the onion into cubes, pass the carrots and cheese through a fine grater, chop the peppers and mushrooms into small pieces. Fry onions and carrots in a pan with vegetable oil for 2 minutes.
4. Add pepper to the pan, fry for 2 minutes, add mushrooms and sour cream, mix and fry for another 2 minutes. Fry over low heat. At the end, add salt, pepper and marjoram, turn off the heat.
5. Pour olive oil into a small container and squeeze out the garlic. Pepper and salt the mackerel on all sides, brush with olive oil flavored with garlic juice.
6. Fill the fish with the filling, sprinkle with grated cheese. Make a mesh on top of the mayonnaise. If this is not done, the cheese will dry out.
7. Cover the bottom of the baking dish with foil, brush with vegetable oil, put the fish. Place a few small tomatoes around. Bake the stuffed mackerel for 20 minutes in an oven preheated to 190 degrees.

After the time has passed, remove the dish from the oven, garnish with fresh vegetables and herbs, and serve. Such a treat looks very appetizing, and according to its taste it will rebuff even restaurant delights.

Mackerel in the oven in a sleeve without foil

Sleeve baked mackerel is considered a successful culinary invention, like salmon and salmon. The fact is that during such heat treatment, the fish is cooked in its own juice, thoroughly steamed, acquires juiciness and an incredible aroma. Although mackerel meat has a specific flavor, the use of herbs and spices helps set it off.

Fresh frozen mackerel is the basis for many dishes. One of the easiest and quickest to prepare is baked mackerel. Moderately fatty, fragrant, beautiful-looking fish will delight you both on a weekday and as part of the dishes of the festive table. Today our story is about how to cook mackerel in the oven in different ways.

What is the best way to cook frozen mackerel?

Mackerel is good natural and baked with vegetables. Delicious and simple dinner - mackerel in the oven with potatoes. And also a wonderful dish is obtained in pots. In general, there are a lot of options. But there are general principles for preparing fish for all recipes.

First of all, you need to do the following:

1. Thaw the mackerel. Important! Sometimes it is recommended to cook fish without defrosting, but this option is acceptable for frying. It is better to cook and bake fish than thawed: firstly, the cooking time is shortened, and secondly, the fish turns out to be more evenly baked. If you send to cook the mackerel not thawed, the meat on top will be digested until it is cooked inside. So it is better to put the carcasses under the film on the lower shelf of the refrigerator the day before and let them defrost without using extreme defrosting in the microwave or in hot water. Or at least leave it to defrost at room temperature for a while. This will make the fish juicier and tastier.
2. Remove the head, fins and tail, clean off the offal, remove the dark film from the abdomen, rinse the carcass.
3. Rub with salt and spices according to the recipe.
4. For baking, use a small or medium baking sheet. Foil, parchment or a sleeve is placed on it.
5. The oven is preheated unless you are roasting fish in a jar or pots.

Mackerel in foil in the oven

The simplest and most affordable recipe is mackerel in foil in the oven. This method is good because it fully preserves the taste and aroma of natural fish. The dish turns out to be juicy, tasty, and you can think of any side dish you want.

For this dish, you need to cook medium-sized fresh-frozen mackerel, with one fish per serving.

So, to cook dinner for two, you will need:

• two fish carcasses;
• half a lemon;
• salt, pepper, fish spices - to taste;
• a couple of tablespoons of vegetable oil.

Important! When choosing mackerel, pay attention to its appearance. It is difficult to smell frozen fish, but if the fish has transparent and slightly protruding eyes, red or pink gills, the carcass is even and shiny, then most likely you have a good fresh fish in front of you. When you defrost it, the fishy smell will be present, but it will not be musty, but moderate. The bones inside should not move away from the abdomen.

Progress:

1. Prepare the carcass, rinse and pat dry with a towel.
2. Sprinkle fish inside and out with spices, pepper and salt, leave for half an hour to marinate.
3. In the meantime, the oven is warming up, it must be set to a temperature of 180 degrees.
4. You can bake all the fish together, but it will be more moist. We recommend to wrap each carcass separately in foil and bake. Important! Surely not everyone knows about the properties of foil. It has a matte and shiny surface. So the shiny layer reflects heat, while the matte layer, on the contrary, transmits and retains. Therefore, for baking, we always put food on the shiny side.
5. Pour a little oil on a sheet of foil, grind, then put a thinly sliced ​​lemon and fish on top so that the delicate skin does not burn.
6. Grease the fish with oil and then wrap the foil, trying to completely seal the cracks.
7. Bake in the oven for half an hour. If clear juice is released when the fish is pierced, the fish is ready. If the juice is unclear, keep it in the oven a little more.
8. The finished fish is served directly in foil. This is a great option for a picnic.

Important! When choosing spices, pay attention to the pepper mixture, it will perfectly complement the taste and aroma of the fish. You can also use a ready-made mixture for fish, thyme and even dry lemon balm are good.

With the addition of vegetables

The cooking principle is exactly the same. You can cook mackerel with vegetables, either whole or cut into pieces. In the first case, vegetables are placed on a foil greased with oil, and a fish stuffed into the incision of the abdomen is placed on them. Everything is wrapped in foil and baked, spreading the wonderful aroma of vegetable mixture and fish throughout the kitchen. You can stuff it with a mixture of vegetables, where you can put onion cut into pieces, bell pepper, chopped parsley.

The second option is done like this:

1. take a couple of mackerels (for 2 servings);
2. cut into four pieces each;
3. salt and pepper;
4. cook a couple of small onions, potatoes and tomatoes. Cut all vegetables into rings half a centimeter thick;
5. spread the foil in a small baking sheet, grease with vegetable oil. Cut a few potatoes (optional) into thin slices, add a little salt, sprinkle with vegetable oil and put on a baking sheet. Lay the fish on top in pieces, laying slices of tomatoes, onions, lemon halves between it;
6. Add a couple of tablespoons of water to the fish and send to the oven. First, you can cover with foil, and then open it slightly and let it bake on top.

Roasting recipe with potatoes

A delicious, quick homemade dinner option can be made with fish and chips. The dish will turn out to be nutritious and at the same time dietary. Hearty, not greasy, everyone at home will like it - what else is needed for a simple meal for every laziness!

We take three fish, a kilogram of potatoes, a couple of onions, pepper and salt to taste. Cut the onion, potatoes into thin slices, cut the fish not completely from the back, it is better to do this diagonally - it looks neater. Salt and pepper the fish, we also do it with potatoes.

Put the potatoes on a greased baking sheet, sprinkle with a part of the onion on top, insert a little onion into the cuts on the fish. Put the fish on the vegetables, put the baking sheet in the oven over medium heat and bake for 50-60 minutes. We serve immediately after taking out.

By the way, some people like such baked fish just after the dish has cooled down.

Baked with rice and lemon

Sometimes households do not like fish, either fried or boiled. Then offer them a recipe for baked mackerel under rice. You can enrich this recipe with frying with vegetables, it will be even more interesting.

So, let's prepare:

• mackerel cleared of skin and bones - 500-600 grams;
• a glass of rice;
• butter and vegetable oil - respectively five and a couple of tbsp. spoons;
• half a lemon;
• one large carrot and one onion;
• spices, salt and pepper to taste.

Then we do this:

1. Put pieces of fish in a frying pan greased with vegetable oil, salt and pepper. Let stand for thirty minutes to marinate.
2. Meanwhile, boil the rice in salted water until it is almost cooked.
3. Fry chopped onions with carrots in oil.
4. Put overcooking on top of the fish.
5. Next, we put the rice.
6. Put pieces of butter on top - they will prevent the rice from becoming dry. Do not spare the oil, the more it is, the tastier the dish. Do not spoil rice with oil!
7. Covering with foil, send the pan to the oven. At low heat, at about 160 degrees, we hold it for about forty minutes, then turn on the fire, give it a little more time to reach and take it out. Garnish portions with sliced ​​lemon slices.

Mackerel slices

A very simple but interesting dish. Try it! It becomes interesting due to the sauce.

Let's prepare for him:

• store mustard - 2 tsp;
• horseradish - 2 tsp;
• mayonnaise - 3 tsp.

To mix everything. Cut the gutted mackerel into pieces. Salt each piece and roll in the sauce. Fold into a foil-lined form and send to a preheated oven. The fish is prepared for half an hour at 180 degrees, after which it can be garnished with boiled potatoes or mashed potatoes.

Stuffed fish in foil or sleeve

The dish always turns out delicious, juicy, and cooking it is simple and quick. You can take the food by eye, it will still work out.

You will need fish, a lot of carrots, dried herbs, a little garlic and a little mayonnaise.

Prepare the fish, chop in several places and put in foil or a baking bag. Drizzle with a mixture of mayonnaise, dry spices and herbs, garlic and ground pepper. Arbitrarily put coarsely chopped carrots along the backs of the fish (do not feel sorry for it, it will be very tasty when finished). Put all this in a heated oven and bake for half an hour. If you need more ruddy fish, remove the top of the foil or pierce the bag shortly before cooking. Rice is served as a side dish.

Under the cheese crust

The recipe is simple, but the dish looks nice and elegant.

We are preparing for him:

• a couple of mackerels;
• onion head;
• one large carrot;
• one bell pepper;
• three tablespoons of grated cheese;
• vegetable oil for greasing the baking sheet;
• spices and salt to taste.

Then we do this:

1. Spread the foil on a baking sheet, grease with oil and lay out the mackerel fillets.
2. Season with salt and pepper.
3. Sprinkle with your favorite fish spice.
4. Put finely chopped vegetables on top of the fillet (grate the carrots on a coarse grater).
5. The final touch is to sprinkle with grated cheese and bake in the oven until a beautiful cheese crust forms. Serve with herbs.

Jar recipe

It is very unusual to cook fish using a jar. You can take pots, but in the absence of them, a can is used.

Mackerel in a jar will turn out juicy, tasty, even dietary.

You need to take a couple of mackerels, cut into pieces. Cut one large carrot into small half rings, or grate coarsely. Chop the onion too. In a clean jar, alternately put layers of fish, then onions, then carrots. So, alternating, add salt and pepper a little. Put a couple of leaves of lavrushka, peppercorns. On top, you can splash a couple of tablespoons of vegetable oil, or without it - the mackerel itself is fatty. Cover everything with foil and place in a cold oven. Heat gradually, keep at 180 degrees for about half an hour or a little more. Remove and carefully remove the fish and vegetables from the jar. Rice, potatoes are served as a side dish.

For baked mackerel, I use half-thawed fish. The fact is that such mackerel is easier to wash, clean, and most importantly - evenly cut.

In the original recipe, the baking sauce consisted of equal parts mustard and mayonnaise. However, once I did not have the required amount of mustard, so I added a little pink horseradish (horseradish with beets), I liked the result much more, so now this is the only way: mayonnaise + mustard + horseradish.

As for which mustard to choose, then it's a matter of taste and affection for a particular variety. I cooked mackerel with both spicy Russian mustard and spicy French grainy mustard. As a result, there will be light shades of delicacy in the taste of the finished baked mackerel. So, you can safely experiment and look for the right sort of mustard for yourself.

The mackerel must be thoroughly washed with cold water, an incision is made on the abdomen, the insides and a thin black film covering the walls from the inside must be removed. When the fish is clean and gutted, it needs to be cut into pieces.

There is a little secret here. If you are going to serve chopped fish, then bake it already chopped. And if you want to decorate your table with whole baked mackerel, then bake the whole fish. The fact is that ready-made hot mackerel is very poorly cut into even pieces. But the fish baked in pieces does not fall apart at all and easily retains its shape.

I like to bake mackerel in slices, so the fish needs to be cut into portions. For this action, choose a large sharp knife that can cut the fish with one click. I most often take not a fish knife at all, but a kind of Asian knife designed for cutting vegetables. For some reason, this knife seems to me as convenient as possible.

Now you need to salt the fish to taste. And in a separate bowl you need to mix mayonnaise, mustard and horseradish for the sauce. We coat each piece of fish with the resulting sauce. Put the prepared mackerel on a baking sheet. I usually cover the baking sheet with aluminum foil to keep the pan as clean as possible.

We send the fish to bake for 30 minutes at a temperature of 180 degrees. You can bake in the oven, airfryer or slow cooker.

It is impossible to accurately describe the taste of the resulting dish. Very remotely, such a fish resembles hot smoked mackerel, but all the same, the taste and aroma are more subtle, refined, delicate.

How many of my guests have tried this baked mackerel, always asked for a recipe and were very surprised afterwards that such a delicious fish was prepared in such an elementary way. Try it too! Bon Appetit!

You can talk for a long time about the benefits of mackerel, its original taste and aroma and write more than one article. It is also called mackerel, and dishes made from it have been highly valued at all times. And now freshly frozen mackerel can be easily purchased in almost every store, it will be affordable for a family with any income. And the simplicity of preparation will delight any novice or busy housewife.

The recipe I suggest is as simple as it tastes good. The fish is baked whole in foil in the oven, thanks to which it turns out to be very tender and juicy inside, literally melts in the mouth.

We will not use any additional additives other than lemon, maintaining the incomparable taste of mackerel. And the simplicity of preparation lies in the fact that it is not necessary to pre-cut raw fish into fillets, taking out the bones with difficulty. In the finished dish, the bones are easily separated by themselves, and you can safely serve this fish to children without fear that they will choke on the fish bones. In addition, we do not fry the dish, but bake it, which undoubtedly increases its benefits. That is why I prefer this particular recipe.

This is where I finish singing the praises of mackerel, but I'll just tell you how to cook it. The video shows all the intricacies of cooking baked mackerel in foil.

We need

• Mackerel - 4 fish,
• lemon - 1 pc,
• seasoning for fish, pepper, salt to taste,
• baking foil,
• vegetable oil for lubricating foil.

It is advisable to take the fish not frozen, but chilled, so it will turn out to be juicier.

Preparation

Rinse the fish well. Make an incision in the abdomen and remove all entrails and films. You can leave the head - so it looks more original on the dish. But it's better to bake without a head. Wipe off with tissues to dry.

Spray the outside and inside of the mackerel with fish seasoning, salt and pepper. You can leave it to marinate in spices for 10-15 minutes.

Rinse the lemon with a brush, since we need the fruit along with the peel, wipe it dry. Cut into thin rings.

Lubricate the foil with vegetable oil to prevent the fish from sticking to it. Otherwise, "torn" sides will flaunt on the table.

Put the lemon rings on the foil first, and put the fish on them. It turns out mackerel on a lemon pillow. You can also put a lemon in the belly of the fish, but this, in my opinion, turns out to be too much with sourness. Wrap it carefully in foil so that there are no gaps.

Preheat the oven to 180 C in advance and send the fish into it for 30 minutes.

After removing from the oven, let the fish cool slightly in the foil, otherwise it can scald. Put whole mackerel on plates or cut into fillets - it's very easy to do now.

A fragrant delicious fish dish baked mackerel in foil is ready! In this way, you can bake not only in the oven, but also on the grill. Serve with a vegetable side dish or rice.

My husband likes to put a piece of cheese on the fillet. But in my opinion, it is better not to interrupt the taste of fish with any additives, except for lemon.

You do not need to unfold the foil, and store it ready-made in the refrigerator the next day - this way it does not lose its taste or juiciness. It's good when you can cook dinner in reserve.

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Olga Filippova, only for