Mackerel stuffed with champignons is a simple and appetizing dish that any hostess can cook. In addition, such a recipe will allow you not to hit 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 analogs of fish, and, given that we will stuff it with a filling of mushrooms and eggs, in the end we will get a tender, juicy, appetizing dish in which there is not a single bone.

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

Well, who can resist such an overload? Not true connoisseurs of fish dishes! If you consider yourself one of those, then I strongly advise you to run to the store for the right products, and, armed with a step-by-step recipe, prepare a delicious dinner for yourself and your loved ones! Also, do not be too lazy to familiarize yourself with 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 of hard cheese
• 2-3 tbsp sour cream
• 1 lemon wedge
• 200 g champignons
• 1 large onion
• Greens
• Spice
• Herbs

Cooking a dish step by step with a photo:

1. Wash the mackerel, cut off the head and gut.
2. Then, you need to get rid of the bones. To do this, put the carcass on the stomach, spreading the sides, press on the back with your hand and press down. Thus, the ridge and bones will pop out by themselves :)
3. Turn the fish over again and check if we have removed all the bones. Lubricate the fish with salt and spices. Drizzle with lemon juice.
4. Then, carefully remove the film from the back of the mackerel. You need to gently pry it off and just pull it off, after cutting off the fins.
5. Also "massage" the fish - grease with salt and spices. Leave to marinate for 2 hours.
6. Wash, peel and cut the champignons.
7. Fry and add salt and herbs to taste.
8. Finely chop the onion.
9. Add to mushrooms.
10. Mix well.
11. Grate cheese.
12. Finely chop the greens.
13. Add greens and sour cream.
14. Stir well.
15. Boil the egg "cool", cut into slices. Grease the fish with mayonnaise, grease with half the mass of cheese with sour cream.
16. Put mushrooms on 1 part of the fish.
17. Put a chopped egg on top of them.
18. Put the remaining mushrooms on top of the eggs and sprinkle with herbs.
19. We fold the fish in half.
20. Spread the fish on top with the second half of the mass of cheese and sour cream.
21. We spread it on foil and put it in the oven for 25-30 minutes at 180 C.
22. This is the kind of beauty we get after a while.
23. Here is such an appetizing fish!
24. Cut into pieces and serve with your favorite side dish!

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

General product information

We will tell you about how stuffed mackerel is prepared in the following sections of the article. Now I want to tell you what this fish is in general.

Mackerel is a very fatty and delicate product. Thanks to her incredible taste, she found fans almost all over the world. It should be noted that the presented fish is excellent both in itself and with the use of filling. The process of stuffing it does not imply any special wisdom. To make sure of this for yourself, we decided to consider several detailed recipes.

Stuffed mackerel with onions and carrots

There are so many ways to stuff the fish mentioned and bake it in the oven. We decided to present the simplest and most affordable ones.

So, for a quick filling and baking of fish, we need:

Preparation of food

How is stuffed mackerel prepared? Baked in foil, it turns out to be 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, and then gutted and thoroughly rinsed the inside of the abdomen, ridding it of the bitter black film. Next, you need to cut off all the fins. By the way, you can leave your head. In the future, the fish should be grated with pepper and salt, and then, sprinkled with lemon juice, leave at room temperature for 60 minutes.

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

Roasting part of the ingredients

Stuffed mackerel will turn out to be even more tasty if it is stuffed not with fresh vegetables, but with sauteed vegetables. To do this, place the onion and carrots in a pan, add sunflower oil to them and fry until golden brown. At the end, it is advisable to add a little salt to the products.

Forming process and baking

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

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

Serving a delicious fish dish to the table

How is stuffed mackerel served to the table? It should not be presented to guests in foil. The product needs to be carefully unrolled, and then put on a large plate. Along the edges of the dish, you can decorate with fresh lettuce leaves and lemon wedges.

Stuffing fish with rice and vegetables

Do you know how stuffed mackerel is prepared at home? Baked in foil with vegetables and rice, it turns out not only very tasty, but also quite satisfying. Another advantage of this filling method is that you can serve fish to the table 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 bitter onion - 1 pc .;
• ripe lemon - 1 pc.;
• salt, any spices, pepper - apply to taste;
• tomato - 1 pc.;
• sunflower oil - use at your discretion.

Fish processing

We described above how the classic stuffed mackerel baked in the oven is prepared. As for this method, a little more effort should be made to implement it.

First, you need to rinse the fish well, and then make an incision in the abdomen and remove all the insides. After that, you should carefully remove the ridge and bones. To do this, at the base of the head and tail, it is necessary to make small cuts from the inside. 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.

Preparation of vegetables and cereals

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

While the mackerel is pickling, you should start processing 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 the rice, it must be rinsed and then boiled in salted water for twenty minutes. After that, the cereal should be discarded in a colander, rinsed and allowed to drain.

To make the stuffed mackerel aromatic, it is recommended to sauté carrots and onions in advance in a pan with sunflower oil. At the end, the fried vegetables should be mixed with boiled cereals and a little flavored with spices.

We shape and bake in the oven

To form such a dish, take a dense culinary foil and put the marinated fish on it with the belly up. In a spineless carcass, you need to put all the filling of rice and vegetables. If, after these actions, the abdomen does not close tightly, then it can be fixed with toothpicks. Next, the fish needs to be covered with slices of fresh tomato and wrapped in 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 the stuffed fish at a temperature of 190 degrees, preferably no longer than 40 minutes.

How to serve correctly?

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 must be placed in the center of a large plate, and decorate the sides with herbs, fresh salad, cherry tomatoes or any other ingredients. In addition, garnish with stuffed mackerel should not be served, since its sirloin is used together with rice filling.

Stuffed mackerel: recipe without baking

If you do not want to stand at the stove for a long time and bake fresh fish filled with various ingredients, we recommend that you use a salty product. Mackerel makes a great snack perfect for a festive dinner.

So, we need:

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

We process fish

We described above how baked stuffed mackerel is made. However, it should be noted that such fatty fish can not be placed in the oven, but simply stuffed with various ingredients and served as a delicious snack. To do this, a salty product must be washed well, and then gutted and all bones with a ridge removed. As a result, you should have an outwardly whole fish.

Cooking the filling

After processing the salted mackerel, you should start preparing the aromatic minced meat. To do this, you need to take a few crab sticks, and then grate them on a grater (fine). You should also grind processed cheese and garlic cloves. As for fresh dill, it needs to be rinsed and chopped with a knife. At the end, 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 plastic wrap and put it on salted mackerel. Next, it is required to stuff it and wrap it tightly in polyethylene. In this state, it is advisable to keep the fish in the refrigerator for 2-3 hours. During this time, it will take on a stable shape and can be easily cut into pieces.

How to properly serve a fish appetizer to the table?

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

Let's summarize

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.

Mackerel in the oven is a simple and fairly quick way to cook delicious fish that will be appreciated by loved ones, friends and guests. Mackerel is very common in our country, but usually it is bought ready-made smoked, salted or pickled. Whereas from frozen fish you can prepare an excellent dish for lunch or dinner. You can make mackerel in the oven in various ways: bake it whole or cut into pieces, make it in the form of steaks or rolls, cook with vegetables, in foil, sleeve, pots. Stuffed fish is very tasty - with mushrooms, cheese, pieces of vegetables, prunes, lemon. You can use various sauces for baking, for example, based on sour cream, tomato paste, mayonnaise. There are a lot of cooking options. Cooked fish is served with lots of greens, fresh lemon wedges and vegetables. Boiled potatoes or crumbly rice are suitable for garnish.

Mackerel is considered a healthy fish, it contains important trace elements... The most valuable component that mackerel has is fat. At the same time, the calorie content of fish is relatively low and varies from 150 to 200 kcal per 100 g of product. It is believed that fish caught in the northern seas are less fatty than those found in the southern latitudes. Also, the calorie content of fish depends on the method of processing and the use of additional ingredients. Mackerel baked in foil turns out to be dietary. Whereas fish cooked with mayonnaise will become a very high-calorie dish and those who follow the figure should refrain from using it.

Secrets of Cooking Perfect Mackerel in the Oven

Mackerel in the oven is a versatile dish that is suitable for a quiet family dinner or for a small company. Such fish will also look great on a festive table. For its preparation, neither lengthy preparation nor long baking is required. Everything is very simple and fast. About, how to cook delicious mackerel in the oven, will tell experienced cooks.

Secret number 1. Defrost fish gradually, never place the frozen carcass in hot water or microwave. Ideal defrosting is at room temperature or on the bottom shelf of the refrigerator.

Secret number 2. It is better to marinate the fish before cooking. The easiest way is to mix some lemon juice, salt, pepper and olive oil. It is good to coat the whole carcass with this mixture and leave for half an hour.

Secret number 3. You don't have to cut off the fish's head - such mackerel looks even more "solemn" if served to the festive table.

Secret number 4. Do not place the mackerel directly on the foil - this can burn the delicate skin of the fish. You can make a pillow with vegetables, such as rings of onions and carrots.

Secret number 5. If the fish is cooked in foil, then there should be no holes in it, otherwise all the juice will leak out and the mackerel will turn out to be dry, and the burnt juice will give the fish an unpleasant aftertaste.

Secret number 6. When cooking mackerel, use a small amount of oil or mayonnaise, as this fish itself is quite fatty and juicy.

Secret number 7. Mackerel baked in pots is very tasty. To do this, cut the fish into pieces, put it in ceramic pots, add chopped vegetables: potatoes, onions, carrots, salt to taste and season with spices. Bake in the oven for about an hour. Such fish languishes in vegetable and its own juice and turns out to be incredibly appetizing, juicy and tender.

This fish will be the star of any dinner or dinner party. Everything is done very simply, the main thing is to prepare the fish well. You can stuff mackerel with any filling. For example, mushrooms with onions or prunes with cheese.

Ingredients:

• fresh frozen mackerel - 1 pc;
• lemon juice - 1 tablespoon;
• seasoning for fish;
• garlic - 3 cloves;
• carrots - 1 pc.;
• onions - 2 pcs.;
• canned peas - 2 tablespoons;
• salt, pepper, olive oil.

Cooking method:

1. We defrost the fish, remove the gills, fins, leave the head. We cut the fish along the back, carefully cut out the ridge. We clean the abdomen of entrails, bones, black film.
2. Rub the prepared carcass with salt, pepper, sprinkle with lemon juice. Leave to marinate for half an hour.
3. Add chopped garlic and seasoning to the mackerel.
4. Peel the carrots, rub. We also peel and chop the onion (1 pc.). Simmer vegetables in olive oil, add salt, pepper, peas. Mix the resulting mixture.
5. Cut the remaining onion into rings.
6. Forms a boat from foil, put onion rings on the bottom, pour with olive oil. Thanks to the onion, the bottom of the fish will not burn.
7. Fill the mackerel with vegetable filling and put it on foil. Cover the edges of the foil loosely.
8. Put the improvised boat on a baking sheet, bake in the oven (180 ° C) for 30 minutes.
9. Remove the foil, sprinkle the fish with lemon juice, decorate with fresh herbs, slices of tomatoes and serve.

Interesting from the network

Many are accustomed to salted or smoked mackerel, and do not suspect that this healthy and inexpensive fish is excellently baked in the oven. A great advantage of mackerel is the absence of small bones, so it can be offered to children quite calmly. To prepare the dish, we need fresh frozen mackerel, some spices and foil.

Ingredients:

• mackerel - 1 pc .;
• salt pepper;
• dried parsley or dill;
• lemon - 1 pc.;
• olive oil - 2 tablespoons;
• garlic - 4 cloves.

Cooking method:

1. We defrost the fish, remove the fins, entrails, dry.
2. Let's prepare the marinade. Squeeze the garlic into a small bowl, add freshly ground black pepper, juice of half a lemon, salt, olive oil. Mix the mixture.
3. We carefully rub the fish with the resulting marinade, leave for half an hour.
4. Put the prepared mackerel on a sheet of foil. We make several cuts on the abdomen, into which we insert lemon slices. Sprinkle the fish with dried herbs, you can use seasonings for fish.
5. Wrap the mackerel in foil, bake in the oven (200 0 С) for about half an hour.
6. This dish goes well with boiled potatoes.

This recipe is a quick and easy way to make a complete lunch or dinner. Thanks to baking in the sleeve, the fish is incredibly tender, aromatic and tasty. This dish can also be served at the festive table.

Ingredients:

• fresh frozen mackerel - 2 pcs.;
• onion - 1 pc.;
• lemon - 1 pc.;
• potatoes - 1 kg;
• mayonnaise - 100 g;
• salt, spices.

Cooking method:

1. Defrost the mackerel, thoroughly clean it from the entrails, rinse. We do not cut off the head.
2. Peel the potatoes, cut into small wedges.
3. We also peel the onion, cut into rings.
4. Salt and pepper the mackerel, season with spices. We make several cuts on the fish, insert a lemon wedge and an onion ring.
5. Mix the potatoes in a bowl with mayonnaise, salt and your favorite spices.
6. We carefully put the fish in a baking bag, add the potatoes.
7. Tie the sleeve securely and put it on a baking sheet.
8. We bake in the oven (200 0 С) for 30 minutes. Shortly before the end of baking, cut the sleeve and leave the dish for a few more minutes to get a ruddy look.
9. We check the readiness of the dish by the potatoes - if it is ready, then the food can be taken out of the oven.

Now you know how to cook baked mackerel according to the recipe with the photo. Enjoy your meal!

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

Mackerel in the oven can become the main festive dish, if you have not tried this before, then you will be amazed at its spicy taste. Guests will be surprised by trying the usual fish and recognizing the mackerel in it. If cooked according to all the rules, it turns out to be soft, juicy, and, like most marine fish, it has very few bones.

Mackerel baked in the oven, how to cook

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

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

How to choose mackerel for baking

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

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

Mackerel in the oven with baked potatoes

The recipe is very winning, it is also suitable for a family dinner on a weekday, and it is not a shame to submit to the arrival of guests, especially since it is prepared quickly and the ingredients are always at hand.

For the recipe you need:

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

How to cook:

• We defrost the fish and cut off the head, tail, fins, gut it. Then we cut along the back and separate from the spine to make two fillets. We cut these two halves into several parts, but you can also leave them intact, as you like.
• We clean all the vegetables and cut the potatoes and carrots into thin rings, cut the onion into half rings.
• Cover the baking sheet with foil or baking paper, it should not be too shallow. We begin to lay out layers of vegetables, first slices of potatoes, followed by carrot circles, then an onion. Salt and pepper a little, then sprinkle a little with butter.
• On vegetables, put the slices of mackerel fillet upside down, salt, pepper and add spices. Coat with mayonnaise on top.
• We add a little water so that the potatoes do not dry out in the oven.
• Cover the baking sheet with foil on top and fix it along the edges so that everything bakes faster there.
• We preheat the oven to 180 degrees and send our fish first for 20 minutes, then take out the baking sheet, remove the foil and set the fish to redden.

Stuffed mackerel, baked in the sleeve

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

For the recipe we need:

• One thawed or fresh mackerel
• A bunch of greens of your choice
• One onion small or half medium
• Lemon half
• Dutch cheese 100 grams
• Salt and white pepper
• Sleeve for baking

Sleeve baked mackerel recipe:

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

How to cook fresh frozen mackerel in the oven in foil

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

For him we will need products:

• Two fresh frozen mackerel
• One medium tomato
• Half lemon
• Two tablespoons of vegetable oil
• Salt and white pepper.

Mackerel baked in foil, preparation:

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

Mackerel baked in the oven with mushrooms

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

For the recipe, we need to take:

• Two frozen mackerels
• Jar of canned mushrooms
• Hard cheese 50 grams
• Medium fat sour cream half a glass
• A bunch of fresh parsley
• Spices for fish
• Roll flour
• Vegetable oil 1 tablespoon
• One and a half tablespoons of soy sauce

How to cook fresh mackerel with mushrooms in the oven:

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

Frozen mackerel in the oven in foil with vegetables

We will need:

• 2 carcasses of mackerel (ready-made fillet is possible)
• One onion
• One tomato
• One lemon
• 5 tablespoons sour cream
• 2 tablespoons butter
• Salt, pepper and spices for fish

Cooking process:

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

Cut the onion, tomato and lemon into slices. We place the fish on the foil, each separately. We lay out in turns in layers, onion, tomato and lemon, cover with sour cream on top. We wrap the fish in foil so that it is not tight.

We bake for half an hour at a temperature of 180 degrees. Then we open the foil and let the fish brown.

How to bake mackerel, step by step with a photo

We need:

• Mackerel carcass
• A tablespoon of olive oil
• Butter
• Sprig of rosemary
• Two lemon wedges

Preparation:

Salt the cut fish and coat with vegetable oil.

Put lemon slices and a piece of butter inside.

Delicious baked mackerel

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

We will need:

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

How to bake mackerel in the oven:

1. Gut the fish, remove the insides, cut off the tail and head. We remove the black film inside, wash it well.
2. Salt and pepper to taste, sprinkle with lemon juice and let stand for half an hour.
3. Sprinkle the fish with oil and put it in the oven on a baking sheet. Better to put some parchment on it so it doesn't stick.
4. We bake at 180 degrees for 25 minutes.

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

Mackerel is an extremely healthy, tasty, easy-to-process sea fish, somewhat underestimated by Russian chefs. Perhaps this happened due to the fact that it is almost impossible to buy fresh mackerel. The fact is that mackerel is quite fat, in summer and autumn, the fat content can reach up to 20% of the weight of the fish, which is a lot. And this fat quickly oxidizes and takes on a rancid taste. To prevent this from happening, mackerel is frozen directly on fishing vessels or processed immediately after delivery to the shore.

Therefore, in parts of the country remote from the coast, you can buy smoked mackerel - both hot and cold smoked - or frozen. There are many recipes for mackerel, and you can use properly thawed fish in any of them.

It is very convenient to cook mackerel baked in the oven in foil, for example, on a pillow of onions. To tone down its fat content, combine it with sour foods: tomatoes, lemon, rhubarb, white wine. Baked mackerel sprinkled with wine vinegar or lemon juice is great as a cold appetizer.

Thanks to such a huge amount of nutrients, eating mackerel contributes to:

• an increase in the body's defenses;
• reducing the risk of oncological diseases;
• improving vision;
• reduction of headache, pain in arthritis and arthrosis;
• preventing the formation of cholesterol plaques;
• saturation of blood circulation of the heart and brain;
• improving memory;
• weakening psoriasis;
• regulation of metabolism and hormone levels;
• reducing the content of carcinogens;

Mackerel is useful:

• to expectant mothers and lactating women - to nourish the fetus and maintain lactation;

• adolescents - for the normal formation of internal organs;

• small children - for the even development of the brain and the body in general.

Also, its benefits for the prevention of atherosclerosis have been noticed, it should be used by patients with diabetes mellitus and the elderly.

Eating oily fish protects against asthma: people with low magnesium content are more susceptible to asthma attacks. People who consume mackerel frequently experience less depression.

How to cook mackerel in the oven - many cool recipes

Amazingly delicious mackerel baked in foil in the oven

Dishes baked in foil are distinguished by their unique taste and aroma. Meat or fish cooked in this way is not only extremely tasty, but also healthier due to the lack of oil when baked.

A very tender, melting in the mouth fish is obtained, baked in foil, under mustard-mayonnaise sauce. And cooking it is as easy as shelling pears!

To prepare a recipe for baked mackerel with sauce in foil in the oven, you must:

• 1 large mackerel;
• 1 tsp mayonnaise (67-72% fat);
• 1 tsp ready-made mustard;
• Salt;
• Foil.

How to cook mackerel in foil:

The fish must be thoroughly washed, gutted, cut off the head (you can not cut off the head, but at the same time draw out the gills first), rinse the carcass again (especially carefully inside to remove accidental remnants of the viscera). If caviar or milk comes in, leave it. Salt the fish a little (inside and outside).

Next, you need to prepare the sauce: mix the mustard and mayonnaise. Spread the foil on a baking sheet (large enough to wrap the fish carefully). Holding the mackerel over the foil, first coat one side of the fish, put this side on the foil, then coat the other, also grease the inside with caviar or milk (if any).

Wrap the fish well in foil. So how much to bake mackerel in foil in the oven? Remember that it is necessary to keep it there at 180 ° C for no more than 30 minutes, otherwise it may dry out or burn.

Mackerel baked with vegetables in a slow cooker

Mackerel, as mackerel is called in English-speaking countries, is rich in fish oil, vitamins B and D, there are no small bones, and the pulp is tender and tasty. Try to cook it according to this recipe - you get a juicy and appetizing dish, and honey-soy marinade will give the fish a unique taste and aroma. This dish will not cause difficulties even for novice cooks, and the result will delight the family or guests.

Ingredients:

• 1 mackerel carcass
• 200 g potatoes
• 50 g leeks (light portion)
• 50 g lemon
• 50 g tomatoes
• 40 ml olive oil
• 20 ml soy sauce
• 20 ml of liquid honey
• salt to taste

For filing:

• parsley (dill) - to taste

Preparation

Peel and gut the mackerel. Peel potatoes and cut into thin slices. Cut the light part of the leek into thin rings. Cut the lemon into slices. Cut the tomato into thin slices, removing the place where the stalk is attached.

Mix honey with soy sauce and 20 ml of olive oil. Spread the marinade on the mackerel. Pour the remaining oil into the bowl, add the potatoes, tomatoes, onions and lemon. Salt. Put mackerel on top and cook for 15 minutes in the "Baking" mode. Put fish and vegetables on a plate and garnish with herbs, serve.

Mackerel baked with basil and celery

Ingredients:

• Mackerel - 3 pcs.
• Stem celery - 1 bunch
• Basil - 1 bunch
• Garlic - 3 cloves
• Olive oil - 1 tablespoon
• Salt to taste
• Black pepper - to taste

Preparation:

Gut the mackerel, rinse well. Make side cuts on both sides. Insert the basil leaves into the cuts on the fish. Season the fish with salt and pepper on both sides. Cut the celery into 3 cm pieces, crush the garlic cloves with the flat side of a knife. Put a piece of foil or parchment on a baking sheet. Make a celery “pillow”, put a clove of garlic. Put mackerel on celery, drizzle with oil. Seal the fish in the "envelope". Bake at 220 degrees for 17-20 minutes.

Mackerel with tomato sauce

Ingredients:

• Mackerel - 3 pcs.
• Tomato - 500 ml (in own juice)
• Dill - 1 p.
• Bulb onions - 1 pc.
• Garlic - 1 g
• Green onion - 1 p.
• Vegetable oil - 3 tablespoons
• Sugar - 1 tablespoon
• Wine vinegar - 1 tbsp. (red)
• Lemon - 6 slices
• Salt to taste
• Black pepper - to taste

Preparation:

Defrost the mackerel in the refrigerator. Cut open the abdomen, remove entrails and gills, rinse well and pat dry with paper towels. Make 4 slanting cuts on each side of the fish. Place baking paper on a baking sheet. Lightly grease the fish with vegetable oil and fill the cuts with dill sprigs. Insert halves of lemon slices into the gill slits.

Salt and pepper the fish and place in the oven preheated to 200 degrees for 15 minutes. Turn the fish once. Finely chop the onion and garlic. Heat 2 tablespoons vegetable oil in a saucepan and simmer vegetables for 5 minutes. Sprinkle with sugar and let the onion lightly caramelize.

Add tomatoes in their own juice, knead them slightly, add vinegar, salt and pepper. Bring the sauce to a boil and cook for 5 minutes. Purée with a hand blender, cool. Finely chop the green onion and the remaining dill and stir in the sauce. Serve with mackerel.

Mackerel baked with boletus, sour cream and horseradish

Mackerel is a fish with a very bright, recognizable taste and aroma, it is important to emphasize and reveal them. Any fish cooked whole looks advantageous. A mixture of sour cream and horseradish is traditional for Slavic cuisine. Mashed cottage cheese, finely chopped parsley and dill moan as an excellent addition to such a mixture.

Ingredients:

• 1 mackerel weighing about 500-600 g
• 150-200 g fresh or frozen porcini mushrooms
• 30 g horseradish
• 100 g fat sour cream
• 50 g hard cream cheese
• 1 tomato
• 1 head of onion
• a few sprigs of fresh dill
• 40 g flour
• spices for fish, salt - to taste
• vegetable oil for frying

Preparation:

Chop mushrooms and onions at random into small cubes, fry in vegetable oil until tender. Chop the dill finely. Cut the fish up to the belly, gut and remove the ridge. Be sure to remove the eyes and gills so that the fish does not taste bitter.

Soak fish fillets in a mixture of milk and water or in milk for 30 minutes. Remove fish from milk, dry with paper towel, rub with salt and spices. Bread the mackerel in flour. Fry the whole fish on both sides in the oven, but in a baking sheet, but in vegetable oil for 6-8 minutes at a temperature of 160 ° C. Put chopped greens on the back of the fish.

Put mushrooms fried with onions on the greens. Mix sour cream with horseradish. Cover with sour cream sauce. Cut the tomato into thin half rings. Lay out the half-rings of the tomatoes overlapping. Sprinkle with grated cheese, bake in the oven at 200 ° C for 5-6 minutes until the cheese is golden brown.

Oven baked mackerel in foil with herbs and garlic

Ingredients:

• 2 carcasses of mackerel,
• 2 cloves of garlic
• cilantro or parsley greens
• ½ lemon juice,
• 2 tbsp. l. olive oil,
• 6-8 allspice peas,
• coarse salt

Cooking method:

Wash the fish, remove the gills (you can use scissors). Gently rip open the abdomen and remove the entrails. Rinse the fish inside and outside under running water and dry well. Peel the garlic. Cut one garlic clove into thin petals and set aside. Put the remaining clove of garlic, a large pinch of salt and allspice in a mortar and chop. If there is no mortar, the garlic can be finely chopped, and the peppercorns can be crushed by pressing the flat side of the blade of a wide knife.

Add lemon juice, vegetable oil to the garlic-pepper mixture and mix. Place the fish on a sheet of foil folded in half (the sheet should be large enough to wrap the whole fish in it). Rub the inside and outside of the fish with the garlic-pepper mixture. Combine cilantro or parsley greens with chopped garlic and fill the belly of the fish (you can put a few sprigs of herbs on top). Wrap the fish tightly in foil and leave to marinate for 30-40 minutes at room temperature. Bake the mackerel in the oven for 35-40 minutes at 190 ° C.

Mackerel baked in yogurt

You will need:

• 2 mackerels;
• 1 onion;
• 150 g fat-free natural yogurt;
• ½ lemon juice;
• salt.

Cooking method:

Gut mackerels, cut lengthwise into 2 parts, remove bones. Peel the onion, cut into half rings. Salt yoghurt, combine with onion and lemon juice. Pour mackerel with this mixture, remove and marinate in the refrigerator for 30 minutes. Preheat oven to 180 ° C. Put the mackerel together with the marinade in a baking sleeve or in a mold, cook in the oven for 30 minutes.

Mackerel baked in the sleeve

Ingredients:

• 2 carcasses of mackerel,
• 3-4 potatoes,
• 1 head of onion,
• 1 carrot,
• vegetable oil,
• 1 bunch of parsley
• 1 bunch of dill
• dry herbs,
• salt,
• pepper

Cooking method:

Rinse and dry the fish. Make cuts on the sides. Rub with salt, dry herbs and pepper. Insert onion slices into the cuts. Peel the potatoes and carrots, cut into pieces. Season with herbs and pepper, salt and add 2 tbsp. l. vegetable oil. Place fish and vegetables in a roasting sleeve. Let stand for 1 hour. Bake in the oven for 30 minutes at 200 ° C. Put fish and vegetables on a dish and garnish with herbs.

Mackerel baked in foil in the oven with lemon

Ingredients:

• fresh frozen mackerel - 2 pcs.;
• fresh parsley - a small bunch;
• garlic - 2 teeth;
• vegetable oil - 2 tbsp. spoons;
• lemon - 4-6 slices;
• lemon juice - 1-2 tbsp. spoons;
• salt, pepper - to taste.

How to cook mackerel in the oven

Defrost the mackerel in advance, then cut off the heads and fins. Using a knife, we cut the abdomen, remove the insides and all the black films. After washing and dipping with a napkin, rub the prepared carcasses with salt and black pepper, not only outside, but also inside.

On the surface of the mackerel with a knife we \u200b\u200bmake several shallow cuts. Place lemon slices in the resulting "pockets".

Let's prepare the filling. Chop the parsley leaves with a knife, chop the garlic very finely. Pour in oil with a neutral odor and lemon juice, mix the components. Add salt / pepper if desired.

We fill each fish with the resulting dressing. We transfer the mackerel to a baking sheet covered with foil. Cover the fish carcasses from above with a second sheet of foil.

We bake for 25-30 minutes at 180 degrees. Next, remove the top layer of foil and allow the fish to brown slightly for 5-10 minutes.

You can serve mackerel both warm and cold - this fish is beautiful in any form! We cut the carcass into portioned pieces, add the dish with herbs, vegetables and any side dish (rice, potatoes, etc.). Mackerel in foil in the oven is completely ready!

By the same principle, you can cook mackerel on the grill - it turns out delicious and quite budget!