Description

I cooked baked potatoes for dinner, and I decided to cook baked mackerel with lemon for it. The recipe is simple and tasty - there are a minimum of ingredients, fish and lemon, and spices, and the dish turns out like in a restaurant! Fatty sea fish is very useful baked, better than fried, and with lemon the fish dish becomes even tastier.

You can also add an onion - it gives the fish juiciness, which is important for this recipe. Why? But because I ran out of foil. At first I wanted, as usual, to bake the fish in foil, but the piece I had was used to wrap the potatoes. I started looking for a recipe for baked mackerel without foil - and I found it! It turns out that in this way you can cook a fish not only in foil, but also in a sleeve, and on parchment. And for juiciness, we add lemon, onion and grease the fish with sour cream.

Ingredients:

• 1 fresh frozen mackerel;
• 1 small lemon;
• Optionally - 1 small onion;
• Salt;
• Ground black pepper;
• 1-2 tablespoons of sour cream;
• 0.5 tablespoon of sunflower oil.

Instructions:

After thawing the fish, thoroughly clean and rinse it.

Rub with salt and pepper. Lemon can be steamed with boiling water for a few minutes to remove the bitter taste of the zest.

We make cuts into portioned pieces, but not completely, and put in each a slice of lemon (a thin half of a circle). You can add thin onion half rings.

Lubricate the fish with sour cream, put it on a sheet of parchment for baking, greased with sunflower oil.

We bake at 180C for 35-45 minutes, until tender and golden brown sour cream.

Mackerel baked with lemons in the oven is an excellent dish for a festive table: it looks appetizing and tastes pleasantly. And making it is not at all difficult if you have a good recipe at hand.

Taste Info Fish main courses / Oven baked fish

Ingredients

• mackerel - 700-800 g (1 carcass);
• salt, spices;
• vegetable oil;
• lemon - 1 pc.

How to cook baked mackerel with lemon in foil and oven

First of all, you need to prepare the fish: remove the entrails, cut off the head and fins, rinse well. If the fish is frozen, you need to defrost it naturally, gradually, without removing it from the refrigerator - this will maximize the preservation of not only the taste of mackerel, but also useful vitamins and microelements in its composition. Season with salt and pepper the mackerel, pour over with lemon juice. Seasonings include parsley, dill, fennel, and rosemary. But do not overdo it with seasonings, you need to use very little of them, two pinches are enough for one fish.


Cut the carcass into portions and place on foil greased with sunflower oil.
Some people grease the mackerel with sauce, if you want, you can grease it with sour cream, but I prefer not to grease it with anything.


Place lemon slices between the mackerel pieces. At the same time, try to make its zest protrude above the edge of the fish.
If you have tomatoes, you can replace a couple of lemon slices with tomato rings.

Wrap the foil tightly to make an airtight "bag" and send the dish to the oven.


Bake for 20 minutes at 180 degrees, then open the foil "bag" and brown the mackerel until golden brown.
Instead of baking foil in the oven, you can use parchment or a baking sleeve. The fish will also turn out tasty in a closed ceramic form, in it it will also bake evenly and remain juicy and tender.


You can also bake this fish in a slow cooker. To do this, put onion rings on the bottom of your multicooker, put mackerel on top and bake on low power for about 20-25 minutes.

Many delicious dishes from meat, fish, vegetables become boring over time, but not mackerel. Mackerel baked in foil in the oven is a hit of any picnic, feast. Stuffed mackerel baked in the oven is usually prepared in foil. Before preparing such a dish, you first need to master the methods of cutting mackerel carcasses and stuffing it. About this - at the end of the article, in our tips. Mackerel stuffed and baked in the oven in foil can have several options: mackerel baked in the oven with potatoes, mackerel baked with onions in the oven, mackerel baked in the oven with vegetables, mackerel baked with carrots in the oven, mackerel baked in the oven with mayonnaise, etc. According to the shape of cutting the carcass of fish, the following dishes are distinguished: mackerel baked in pieces in the oven, fillets of mackerel baked in the oven, mackerel, whole baked in the oven. In the latter case, the head may not be removed, but the gills should be removed completely and carefully. The recipes for stuffed mackerel baked in the oven are varied and each is interesting and tasty in its own way.

Masters of fish dishes advise to cook baked mackerel in two ways: mackerel baked in the oven in the sleeve, and mackerel baked in the oven in foil. Differences can be appreciated only by true connoisseurs of this delicacy. And they do exist. Mackerel baked in foil in the oven with various additives turns out to be unusually tasty. For example, you can bake it with herbs, garlic and lemon. To do this, the carcass of the fish must be gutted, the gills must be removed. Chop the garlic and herbs, and chop the lemon thinly. Grate the fish with salt and pepper, stuff the tummy with herbs, garlic and lemon, wrap the mackerel in foil, put on a baking sheet, bake for 30 minutes in a well-heated oven. Similarly, you can bake mackerel with onions, carrots, bell peppers and tomatoes.

If the fish is not stuffed, you can cook other options for baked mackerel: mackerel baked with cheese in the oven, mackerel baked in the oven with lemon, mackerel in mustard baked in the oven, mackerel with tomatoes baked in the oven, mackerel with mushrooms, baked in the oven. These options do not imply full disclosure of the carcass, which better retains fat and gives additional juiciness to the finished dish. Therefore, carefully study our recipes for making mackerel. The recipe for oven baked mackerel differs depending on whether it is a recipe for mackerel baked in the oven with vegetables or a recipe for mackerel baked in the oven with potatoes. A separate independent dish can be considered a mackerel roll baked in the oven.

There are some nuances in its preparation, described in our recipes. They are related to the methods of cutting the carcass and the use of cooking paper in the manufacture of the roll.

Look also carefully at the photographs with which our recipes are supplied. They will help you make the right choice. Mackerel baked in the oven, photo gives additional credibility to the recipe. Or imagine what mackerel looks like baked in the oven with vegetables. A photo of this dish will surely make your choice in its favor.

Of course, it is difficult to cover all the recipes on one site. Therefore, we will be grateful to you for your original recipes. If you succeed in your oven-baked mackerel, you can safely send the recipe and photo of this dish to us. We will publish, we will rejoice with you together.

And now a few tips on how to bake delicious mackerel in the oven:

An important secret for cooking mackerel is that it should not be cooked completely thawed, but slightly frozen. This makes it easier to cut and the fish tastes especially good.

The fish should be wiped off with a paper towel, it should never be washed, because the fish becomes limp from the water.

Mackerel should be opened from the back, like many predatory fish (for example, pike perch and salmonids), since fat deposition occurs mainly in the abdominal cavity. In fish ripped from the anus to the throat, the fat during heat treatment begins to actively melt through the incision.

Do not cook mackerel for future use (except for freezing with a roll), fry or salt as much as you can eat today, since the next day you will feel a slight rancid taste in baked, fried or salted mackerel.

Mackerel is a very healthy and tasty fish, and in order to preserve all the nutrients it contains, you need to cook it in healthy ways, such as pickling (fermenting), boiling and baking. For some reason, it seems that boiled mackerel is somehow not interesting (have you ever eaten this?).

You can make lightly salted mackerel with lemon. To do this, you need to cut the mackerel into fillets, cut into slices, lightly salt, and then pour the slices with lemon juice and leave to marinate for at least 20 minutes. Or in the Far Eastern style: pour the mixture with lemon juice. It will be delicious. In any case, it is better to use acidic fruit juices and natural vinegars for pickling. But when marinating, we also use table salt (or soy sauce, in which there is also more than enough salt).

But when baking, you can do without salt and soy sauce altogether, which in excess quantities are not at all useful for the human body.

It is not at all difficult to cook delicious mackerel with lemon, baked in the oven in a sleeve, or even better - in foil.

About the sleeve. The chef's sleeves are made of cellophane, which is a substance of organic origin. This means that when heated, cellophane can (and most likely it is) release into the food being cooked, if conditionally safe, then definitely unnecessary substances for the body. Therefore, foil is preferred.

When buying mackerel, we choose only fresh or frozen fish without damage to the skin or carcass, with clear eyes.

Mackerel baked with lemon

Ingredients:

• mackerel - 2 pcs.;
• lemon - 1 pc.;
• ground spices (ground black pepper, cloves);
• some oil or fat;
• various fresh aromatic herbs (parsley, basil, cilantro, etc.).

Preparation

Carefully remove the gills from the mackerel, together with the head. Gut the fish and rinse thoroughly but carefully with cold water. Dry with a napkin. Cut the lemon into slices. In the belly of each fish we lay sprigs of herbs and several slices of lemon. You can, of course, add half rings of onions and a little fresh hot red pepper - this will also turn out delicious. Lubricate a piece of foil with fat, lay out the fish and pack it so that the juice that comes out during baking does not leak out. We spread the bags with fish on a baking sheet and bake in the oven at a temperature of about 180 degrees C for 20-25 minutes. Before serving, sprinkle with lemon juice and decorate with herbs. Can be served with

Baked sea fish with lemon is a classic. Citrus fruit gives aristocratic acidity and noble aroma even to inexpensive seafood. Baked fish with onions under sour cream is also a classic, and also recognized. Why not make some kind of potpourri? .. It's decided.

I'll make a baked mackerel with onion rings to add juiciness and lemon slices to accentuate the fishy flavor. I will consolidate the excellent culinary effect by creating a tanned crust from sour cream. It will transform the fish into an appetizing beauty and allow the juice to remain inside.

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

Prep time: 15 minutes
Cooking time: 45 minutes
Servings: 4

Ingredients

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

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

How to bake mackerel in the oven

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

Make cuts to match the portions, about 2.5-3 cm thick, but do not cut all the way through. Salt.

Peel the onions and cut into half rings. Peel half of the lemon and cut into half rings. Leaving lemon zest can produce a slight bitterness, so if this is not acceptable to you, be sure to peel the skin completely, and do not just cut the zest with a knife.

Insert onion half rings of the appropriate size into the incisions on the mackerel.
Spread lemon slices inside the abdomen.

Add a pinch of fish seasoning to the sour cream and mix thoroughly.

Brush a baking dish with two tablespoons of vegetable oil and spread out the prepared mackerel.

Top the fish with spiced sour cream. If the sour cream layer is thin enough, the fish will acquire a golden color, but this time I overdid it (here is a very emotional smiley).

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

Arrange the prepared mackerel on a platter, garnish with fresh herbs and lemon slices. Baked mackerel can be served hot or cooled.

Secrets of delicious roasting mackerel

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

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

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