Mackerel is one of the most beloved fish of modern man, of particular interest is the baked version in the oven. This is one of the most delicious and healthy ways. You can serve such a luxurious dish both for a holiday and for the most ordinary lunch or dinner. The advantages of such a dish are the incredible taste, aroma, aesthetics, as well as the speed of preparation. In just thirty to forty minutes, the fish will be covered with a golden crust, saturated with all the spices and will be ready to eat.

Mackerel is rich in various nutrients, vitamins, micro and macro elements. Baked with or without vegetables, it will be incredibly tasty and healthy in any form. As a rule, foil or a sleeve is used for baking. So the fish is well baked and at the same time retains all the juices. You can put various vegetables in the sleeve, stuff the fish with them, or simply pre-place the pieces of fish in your favorite sauce. There are many recipes marinade for mackerel in the oven, each has its own charm, unique taste. Of all the variety, you are sure to find something special for yourself, which will become your highlight.

The best marinade recipes for roasting mackerel in the oven

should emphasize the special taste of fish, be easy to prepare. If you want to quickly prepare a dish so that it turns out filled with juices and tasty, then you will need the following ingredients:

• one mackerel carcass;
• one bow;
• a couple of tablespoons of ketchup;
• two or three tablespoons of mayonnaise;
• salt;
• black pepper;
• various seasonings for carcasses;
• lemon.

The first step is to prepare the fish. The carcass is thawed, cleaned of the insides, freed from the head and tail. The fillet is washed under cold water, and excess moisture is removed with paper towels. The carcass is cut into pieces of approximately the same thickness, which are crumbled in your favorite seasonings, sea salt and black pepper. Marinade is prepared in a separate cup: mayonnaise is mixed with ketchup. The pieces are placed in the sauce and sent to a baking sheet on a pre-lined parchment. Onion is laid out between the pieces, everything is thoroughly poured on top with the remaining sauce and sent to the oven for literally thirty to forty minutes (until a golden crust appears). The fillet is served with lemon wedges.

Another easy-to-implement option is to use the following ingredients:

• mackerel carcass;
• garlic;
• ground pepper;
• salt;
• greens (parsley, cilantro, celery);
• juice of one lemon;
• olive oil.

The carcass is prepared for baking: it is cleaned, washed under cold water, freed from the head and tail, dried with napkins. For marinade, a medium clove of garlic is thoroughly crushed in a mortar. Two tablespoons of olive oil and lemon juice are added to it. Separately, another clove of garlic is crushed and mixed with fresh herbs. The marinade rubs both the inside and the outside of the fish well. The remaining sauce and garlic with herbs are sent inside the carcass. The finished fish is wrapped in foil and sent to bake for thirty to forty minutes. The finished dish will have an incredible aroma and amazing taste. Best served with fluffy rice and white wine. A good side dish in this case can also be mashed potatoes.

Interesting! Many ovens are equipped with a grill function. Mackerel in the marinade will have a delicious taste after grilling. In this case, soy sauce is the best component of the marinade.

Main ingredients for the following recipe:

• two carcasses of mackerel;
• one lemon;
• foil;
• sunflower oil;
• two or three tablespoons of spicy mustard;
• one tablespoon of grain mustard;
• two tablespoons of soy sauce;
• a few cloves of garlic;
• seasonings for fish.

Carcasses of fish are thoroughly washed, heads and tails are cut off, the abdomen is cleaned of entrails. The fillet is dried with paper towels. For the marinade, two types of mustard, soy sauce, garlic, spices for fish, black pepper are mixed. The main part of the marinade is coated on the inside of the fish, and the rest goes on top of the carcass. A thinly sliced ​​lemon is placed in the middle of the fish. The fish goes to marinate for about an hour and a half. The longer the fish is marinated, the tastier and juicier it will turn out in the end. So, if possible, you can leave the carcass to marinate for the whole night.

Carefully! To prevent the juice from flowing out of the fish, it is necessary to make small pockets. The inside of such a pocket is smeared with sunflower oil. They shift the carcasses into pockets, wrap the edges well and send them to the oven.

Appetizing mackerel can be obtained using the following ingredients: two carcasses of mackerel; two lemons; a teaspoon of honey; sixty milliliters of soy sauce; spices, dill, parsley; sunflower oil. The fillet is washed, cleaned, cut in half and freed from the bone. The finished fillet is placed in a large container, salted, peppered, greens are put. One lemon is cut into rings, the juice is extracted from the second and the zest is rubbed. The marinade is a mixture of soy sauce, honey, mustard, lemon juice and zest. The fish is poured with ready-made marinade, sliced ​​\u200b\u200bcircles of lemon are added. Leave to marinate for an hour and a half. After that, the fish is ready for baking. You can use a baking sheet with parchment or a special baking sleeve.

Honey-soy sauce is always a winning option. Sweet and sour sauce is amazing for both fish and meat. Magic taste and aroma is guaranteed. Honey and soy sauce is a great solution for anyone who loves an extraordinary taste. It is not bad to supplement such a marinade and mustard can add spiciness to it. A good solution would be to mix spicy and grain mustard, this will give the fish a special piquancy, sophistication and uniqueness.

Mackerel in the oven is a dish that can be safely called universal and unique in its taste and useful qualities. Whatever the chosen recipe, this fish delicacy can become one of the decorations of the festive table or the signature dish of a family dinner.

The benefits of oven-baked mackerel include a number of factors:

• Mackerel in the oven cooks quickly (about 30-40 minutes on average), does not require long preparation and special ingredients.
• There are many baking recipes, from which everyone can choose exactly the cooking method that his family will like. Mackerel can be baked on its own only with spices and sauces, or combined with vegetables.
• For baking in the oven, a variety of devices are used - a regular baking sheet, foil, parchment paper, special cling film (sleeve), ceramic pots, silicone molds. Even a glass jar is suitable for cooking mackerel in the oven, if there are no more suitable dishes.

Most often, foil or a sleeve is used for baking. These devices allow the fish to bake evenly and retain all the taste and useful qualities.

Mackerel in the oven - general requirements for preparation and cooking

Before you start cooking, the fish must be prepared. First, it must be defrosted. If it is planned to cut the mackerel into portioned pieces, then it is better not to completely defrost the fish. Slightly frozen fish is much easier to cut. After thawing, cut off the head, tail and fins of the mackerel and thoroughly clean it from the inside. When removing the insides, it is imperative to remove the black film from the side surfaces. If left, it will give the fish an unpleasant bitter taste. If the film does not separate, it can be scraped off with a knife, being careful not to damage the bones and meat of the fish. Depending on the recipe chosen, mackerel can be cut immediately into portions or baked whole.

To cook mackerel in the oven, you will definitely need a well-sharpened knife, a cutting board, a baking sheet or a wire rack, several bowls for mixing vegetables, sauce and marinating fish. It is good to have special scissors in the kitchen arsenal, which greatly facilitate the procedure for cutting the tail and fins of fish. But if there are none, you can handle it with a sharp knife.

Having prepared the fish for baking, take care of the additional ingredients. It can be vegetables, a mixture of spices, marinade or other sauce. If there are no special requirements for the recipe, vegetables are prepared in the usual way - onions are cut into thin rings or half rings, peeled potatoes are chopped into slices or straws, carrots are chopped on a coarse grater or cut into rings.

For the simplest baking recipe, mackerel is rubbed with salt and a mixture of spices for fish, rubbed with oil (carcass or each piece). If the fish is cooked in an open way, then the baking sheet must be greased with oil and covered with parchment paper. When baking in foil or a sleeve, this is not necessary. The oven must be preheated, although when baking in a separate dish (pots, jar), on the contrary, the dish should heat up gradually.

What vegetables and spices are most often used for mackerel in the oven

Mackerel can be baked in the oven as a separate hot dish, wiping it with salt and spices. If you want to surprise your guests with a particularly delicious treat, then the fish can be stuffed with fresh or already cooked vegetables. Suitable for baking fish in the oven:

• the usual set of vegetables - onions, garlic, carrots, bell peppers, tomatoes, herbs;
• potatoes with spices and herbs;
• frozen Mexican or Hawaiian mix, pickled champignons, capers;
• stewed string beans.

As a savory addition to any type of minced meat, grated Dutch cheese can be added. The simplest sauce for baking mackerel is vegetable oil (sunflower, olive) with salt and pepper or other spices to taste. You can also use butter in combination with garlic (best for baking in foil).

The following spices are suitable for mackerel in the oven:

• ground pepper (black, white, allspice), a mixture of peppers;
• basil;
• rosemary;
• marjoram;
• caraway;
• thyme;
• parsnip;
• peppermint;
• oregano;
• fennel;
• white mustard (grains);
• Bay leaf.

A classic dressing for baking fish is a combination of lemon juice. For lovers of a more spicy and piquant taste, garlic with various herbs is suitable. In Mediterranean cuisine, where they know how to cook fish and do it in a variety of ways, they traditionally use a mixture of Provence herbs - dill, parsley, marjoram, tarragon, thyme. Do not add zira, paprika, cinnamon or nutmeg when baking mackerel in the oven. These spices will spoil the taste and aromatic qualities of the fish.

Recipe 1: Mackerel in portions, baked in the oven.

This baking method is the easiest and fastest. Fish cooked in this way always turns out very fragrant and juicy.

It will be appreciated even by those who are not too fond of fish dishes.

For one carcass of mackerel you will need:

• 1 medium onion;
• 1 small carrot;
• 2 tablespoons of tomato sauce and mayonnaise;
• salt, pepper, a mixture of herbs;
• lemon.

The fish must be thawed and completely cleaned of the tail, fins, head, entrails and film. Cut the mackerel into portions (about 3 cm in length). Grate each piece with spices and salt, then leave the fish to soak slightly with spices. At this time, you need to start preparing vegetables and sauce for baking. In a bowl, mix 2-3 tablespoons of ketchup and mayonnaise. Cut the onion into rings, grate the carrots on a coarse grater or chop them into thin strips, combine them and mix in one bowl.

Put the oven on to heat up. Place a sheet of parchment paper on a greased baking sheet. Dip each piece of mackerel in the sauce (a mixture of mayonnaise and ketchup) and put on a baking sheet. After laying out one row, lay the next layer with a mixture of carrots and onions. After spreading the fish and vegetables on a baking sheet, pour the sauce evenly on top. You can simply smear it with a thin layer, you can make a “mesh” on the surface of the fish with a trickle. Place a baking sheet in a preheated oven, bake for 30-35 minutes. The readiness of the fish can be judged by the appearance of a delicious golden crust on the surface.

Recipe 2: Mackerel Baked in Foil

This recipe takes a little longer to prepare as the vegetables are sautéed beforehand. A feature of mackerel in the oven, cooked in this way, is juiciness, satiety.

It can be served without a side dish, eaten hot or cold.

Ingredients

• half a bell pepper;
• half an onion;
• half a carrot;
• tomato (optional)
• salt pepper;
• bay leaf (optional)
• lemon juice;
• vegetable oil.

Cooking method

Mackerel in foil is prepared as a whole carcass, so you just need to defrost it, peel it and unfold it to put the filling inside. The head can be cut off or left, but in this case it is necessary to remove the gills from it. Rub the carcass with salt and pepper, lightly sprinkle the inside with lemon juice.

Peel the onion and cut into thin half rings. Chop carrots into strips or grate on a coarse grater. Bulgarian pepper cut into slices. If a tomato is used, then first pour boiling water over it and remove the skin, after which you need to cut it into cubes.

In a preheated pan, lightly fry the onion and carrots, then add the bell pepper and, last, add the tomato. The degree of roasting of vegetables depends on taste preferences, usually the appearance of a characteristic golden-ruddy color indicates the readiness of the filling. Remove the prepared vegetable filling from the heat, put it on a plate and let it cool.

Then you can put the oven on heating and start filling the mackerel with vegetable paste. Unfold the carcass on a sheet of foil and spread the filling evenly over the entire inner surface. Then fold the fish and chop along the edge with a few toothpicks so that it does not lose its shape and the filling does not fall out too much. Wrap the carcass tightly with foil and remove the toothpicks. Mackerel in foil is baked at a temperature of 200 degrees for half an hour. The fish turns out to be quite oily, so it can be watered with lemon juice right before use.

Recipe 3: Mackerel Baked with Potatoes

This dish can be a complete dinner for the family and will be a wonderful decoration for the festive table. The taste of the dish is wonderful, as all the components are simply perfectly combined with each other.

Ingredients

• half a medium bulb;
• 2 tablespoons of mayonnaise;
• about 30 g of Dutch or any hard cheese;
• fresh or dried thyme;
• 1 teaspoon mustard (sauce);
• salt and pepper to taste;
• 2 medium potatoes;
• vegetable oil (for frying onions).

Cooking method

Potatoes need to be peeled and boiled whole in advance, while it cools down, prepare the fish. Defrost the mackerel a little, cut off the fins. The tail and head in this recipe are left for external effect. Gills should be removed from the head, which, when baked, can give an unpleasant odor. Make a shallow incision along the ridge from the back side, carefully remove the central bone and the insides with a black film. You should get a fish lying on the belly with an open back. Rub the whole carcass with salt and pepper and leave for a while.

Cut the onion into small cubes and fry in vegetable oil until golden brown and let cool slightly. Grate the cheese on a coarse grater. Mash the potatoes well with a fork, add fried onions, mayonnaise, mustard, grated cheese, pepper and thyme to it. Mix all ingredients well. The filling is ready.

Turn on the oven to warm up a little. Grease a baking sheet with vegetable oil, you can put parchment paper on top. Put the fish on a baking sheet and carefully fill with stuffing. Bake at 180 degrees for 35-40 minutes. Serve with lemon wedges and thyme sprigs.

Recipe 4: Mackerel in the oven with aromatic herbs and garlic

This dish is very easy to prepare, it does not contain any additional components and toppings. An exquisite feature of this method of cooking mackerel in the oven are aromatic spices and garlic.

Ingredients

• 3-4 large cloves of garlic;
• allspice peas;
• cilantro and parsley greens;
• lemon juice;
• olive oil.

Cooking method

Defrost the fish, clean the inside, tail and fins. You can not cut off the head, removing only the gills, then the fish will not fall apart. Then rinse the carcass under running water and dry with a paper towel. Next is the garlic sauce. One clove of garlic should be left, the rest should be crushed together with allspice, it is best to crush in a mortar, but you can also pass through a garlic press. In the garlic mass, add salt, two tablespoons of olive oil and 1 tbsp. a spoonful of lemon juice. Finely chop the greens, add the remaining clove of garlic, cut into thin transverse slices, to it.

Wipe the fish with garlic sauce. Cover a baking sheet with a sheet of foil, put the fish on it. Put a mixture of herbs and garlic inside and wrap the carcasses tightly with foil. Leave the mackerel to marinate for 30 minutes at room temperature. During this time, you need to preheat the oven to 185-190 degrees. The fish is baked for 40 minutes, served with lemon slices.

Recipe 5: Mackerel in the oven in the sleeve (whole carcass)

The sleeve is very easy to use, the fish in it is baked no worse than in foil. At the same time, mackerel retains its taste and useful properties, it turns out juicy and fragrant.

This dish is perfect for a festive table; you can use cherry tomatoes and olives for decoration.

Ingredients

• 1 small onion;
• lemon;
• olives;
• a few cherry tomatoes;
• salt, pepper, spices to taste;
• olive oil.

Cooking method

Defrost the mackerel, remove the insides, black film and gills from the head. Then rinse the carcass under cold running water and lightly dry with a towel. Peel and cut the onion into half rings, lightly knead it with your hands to release the juice. Add salt and pepper to the bowl, mix well. Separately, cut the lemon into thin slices. Pour into the bowl 2 tbsp. spoons of olive oil, add salt and pepper. With this oil, you need to rub the whole carcass well inside and out.

Just before the filling process, combine the onion and lemon. Distribute this composition evenly inside the mackerel, leaving a small part. The baking sleeve must be tied at one end and placed on a baking sheet in advance. Put the rest of the lemon-onion mixture inside the sleeve. Put the stuffed fish carcass on top of it. Cut cherry tomatoes in half. Put them on top of mackerel mixed with olives. Tie the other end of the sleeve and you can put the baking sheet in a slightly preheated oven. Mackerel in the sleeve is cooked at 190 degrees for 30-40 minutes. 10 minutes before the end of baking, you can cut the film along the fish, then the mackerel will lightly brown on top. Serve to the table, garnished with fresh herbs.

Recipe 6: Mackerel in the oven in a sleeve with potatoes (portioned)

This recipe differs from the previous one in that in this case, the fish is cooked simultaneously with the side dish.

This dish can be a complete dinner for a family or a group of guests.

Ingredients

• half a kilogram of potatoes;
• 1 lemon;
• 2 tablespoons of sour cream;
• 1 teaspoon dried rosemary;
• 1 tablespoon basil;
• salt to taste.

Cooking method

Defrost mackerel, peel, wash under running water, cut into portions. Cut the lemon into thin half circles. Salt each piece, sprinkle with dried herbs, put a slice of lemon inside. Leave the fish to marinate for half an hour.

Peel the potatoes and cut into slices 1-1.5 cm thick, lightly salt. Place the fish and potatoes in a sleeve tied at one end. Then pour the ingredients with sour cream and tie in the second edge of the sleeve. Make several small punctures on the surface of the sleeve. Put the sleeve on a baking sheet and place it in a preheated oven. Bake the dish at a temperature of 190-200 degrees for 1 hour. Carefully removing the sleeve, put the fish and potatoes on a large plate and dish.

Recipe 7: Oven Mackerel Stuffed with Rice

This recipe is also perfect for a tasty, healthy and original dinner.

The combination of rice and fish is traditionally considered ideal, so the dish is suitable even for those who are on a diet.

Ingredients

• about 100g frozen Mexican vegetable mix;
• 50-70 g of rice;
• 1 onion;
• half a lemon;
• 50 g butter;
• 25-30 g of vegetable oil;
• salt, ground black pepper to taste.

Cooking method

First you need to boil rice with a small amount of salt, rinse it under running water. Fry the Mexican mixture in a small amount (about 1 tablespoon) of sunflower oil for 10 minutes. Then add rice, hold on fire for another 2-3 minutes and put butter. Remove from heat, stir until oil is completely dissolved. Put pepper and seasonings to taste in the finished filling. The stuffing should cool down a bit.

Peel the mackerel from the insides and black film, remove the gills from the head, rinse under cold water. Rub the carcasses with salt and let stand for about 15 minutes. After that, you can start stuffing. Onion cut into half rings, lemon - semicircles. Put a sheet of foil on a baking sheet, grease it with vegetable oil, put the fish. Carefully place the mackerel in the mackerel and evenly distribute the filling in them. To secure, you can chop the edges of the carcass with toothpicks or sew in several places with threads. Wrap the fish in foil and put in an oven preheated to 170 degrees. Bake for 25 minutes. Then unfold the foil and lay lemon semicircles on the surface of the fish. Without covering the foil, put in the oven for another 10 minutes.

Recipe 8: Mackerel in the oven stuffed with champignons and cheese

This dish has a very original taste, combines all the components of a hearty meal. Mackerel baked in the oven with champignons and cheese can become the main dish and decoration of the festive table, and even those guests who do not really like fish will like it.

Ingredients

• 2-3 mackerels (enough for a whole baking sheet);
• 350 g fresh champignons;
• half a lemon;
• 1 medium onion;
• 50 g mayonnaise;
• 100-150 g of hard cheese;
• salt, black pepper;
• mixture of Provence herbs.

Cooking method

You need to start preparing with the preparation of the filling. Wash mushrooms, cut into thin slices, onions - half rings. Fry mushrooms with onions in vegetable oil, lightly pepper and salt. Leave the filling to cool and prepare the fish for stuffing.

In mackerel, you need to remove the head, tails, fins and cut out the backbone along with the bones. Ideally, only clean fillets should remain. Sprinkle the fish with lemon juice, wipe with salt, pepper and sprinkle with Provence herbs. Cheese grate on a fine grater.

Line a baking sheet with foil or parchment paper and brush lightly with oil. Put the mackerel fillet on the bottom of the baking sheet, then evenly distribute a layer of fried mushrooms on it, make a net with mayonnaise on top. Cover the whole dish with a layer of grated cheese. Put the baking sheet in a preheated oven and bake at a temperature of 190-200 degrees for 20-25 minutes. Ready fish can be put on a large dish and cut into portions.

Recipe 9: Mackerel in the oven in a jar

A very simple recipe for mackerel in the oven, which is suitable for a quick dinner for the family or unexpected guests. The preparation of this dish does not require any special ingredients, devices, great efforts and a lot of time.

You will need an ordinary small glass jar (a liter one is most likely), a set of vegetables and spices that are always at hand for any housewife.

Ingredients

• small bulb;
• medium sized carrot;
• peppercorns;
• Bay leaf;
• salt to taste;
• 2-3 tbsp. tablespoons of vegetable oil.

Cooking method

Defrost the mackerel, cut off the head and fins, clean the insides and the black film. Then rinse the carcass under running water and dry with a towel. Cut the fish into portions, rub each of them with salt.

Preparing vegetables is very simple - onions and carrots need to be peeled and cut in a way that is convenient. Onions can be chopped, cut into rings or half rings. Rub the carrots on a coarse grater, cut into strips or slices. In a jar, lay the pieces of fish and vegetables in layers - one by one. Gradually add peppercorns and bay leaf to layers with vegetables. When all the ingredients are placed in a jar, they need to be poured with vegetable oil along the top edge. Then the opening of the jar must be tightly covered with a piece of foil.

You need to put the mackerel in a jar to bake in a cold oven so that the heating occurs gradually and the glass does not burst from the high temperature. The cooking process takes about an hour at a temperature of 200 degrees.

Recipe 10: Mackerel in the oven in a pot

Ceramic pots are versatile utensils for baking a variety of dishes. Mackerel in pots is juicy, tender, fragrant and satisfying.

This simple and at the same time original dish is suitable both for a family dinner and for treating guests.

Ingredients

• 1 onion;
• 1 carrot;
• a mix of provencal herbs (go another mix of spices for fish);
• Bay leaf;
• a few peppercorns;
• mustard seeds;
• olive oil.

Cooking method

Clean the thawed mackerel from the insides, remove the head, tail and fins, rinse under running water and cut into portions. Grate the pieces lightly with salt and leave for a while, taking up the preparation of vegetables.

Peel and chop carrots and onions in any convenient way. It is best to cut the onion into half rings, and chop the carrots into strips or grate on a coarse grater. At the bottom of each pot you need to pour a small amount of oil, add a few peppercorns and mustard seeds to it. Then you can start laying out the ingredients in layers - the first layer is carrots, then fish, onions on top and again carrots. The main requirement is that the fish should be between the vegetable layers. Place one bay leaf on top of all ingredients and drizzle with olive oil. After filling the pots, dig up the lids or pack tightly with foil. Put the pots in a cold oven, bake for one hour. After cooking, sprinkle with chopped herbs on top and garnish with a slice of lemon.

Recipe 11: Grilled Mackerel

This recipe differs from the rest in that the fish is cooked in an open way on a special grill grate. Mackerel is baked until golden crispy. This dish will be an excellent treat for guests. The same recipe can be used to cook mackerel on the grill.

Ingredients

• a quarter cup of soy sauce;
• lemon;
• 1 teaspoon of prepared mustard;
• a piece of fresh ginger root;
• 1/2 teaspoon balsamic vinegar.
• white and black pepper;
• ground coriander;
• prepared Worcestershire sauce;
• cilantro;
• green and onion;
• red capsicum;
• olive oil;
• salt to taste.

Cooking method

Clean the fish from the insides, remove the head, fins and tail. Rinse the whole carcass, dry it and make four transverse cuts on each side. Next, you need to prepare the sauce.

Put mustard, vinegar, spices and salt in a deep plate. Pour the sauce over the fish and leave to marinate for an hour. Lemon cut into circles. Remove skin from ginger and cut into thin slices. Insert a slice of ginger and a slice of lemon into each cut in the fish. After that, the mackerel is ready for baking in the oven. Set the grill mode on the oven, place the fish on the wire rack and bake until golden brown. Serve fish with chopped herbs and sauce.

Grilled mackerel sauce is easy to make. From three spoons of sugar and one spoon of water, make a thick caramel. Add soy sauce, balsamic vinegar, lime or lemon juice, a little Worcestershire sauce to it. Keep the mixture on low heat, stirring constantly, until thickened. In the cooled mass, add pieces of red pepper, cilantro, chopped green and onion, a little olive oil, salt and pepper to taste.

This type of fish is quite fatty, so when baking, do not add too much vegetable oil or mayonnaise.

Fish does not need to be brought to full defrosting, especially when cutting into portions is supposed.

The head may not be cut off. A whole fish looks more attractive. The main thing is not to forget to remove the gills from the head.

When baking in foil, it is important that there are no punctures and damage in the package, otherwise the fat and sauce from the fish will flow onto the baking sheet. This will lead to an unpleasant odor and excessive dryness of the finished dish.

When laying the fish on foil, you need to make a vegetable pillow of onions and carrots. This is necessary so that the sides of the fish do not burn during the baking process.

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

Mackerel in the oven can become the main holiday dish, if you have not tried this yet, then you will be amazed at its spicy taste. Guests will be surprised when they try the usual fish and recognize the same mackerel in it. When cooked properly, it is soft, juicy, and, like most marine fish, has very few bones.

Mackerel baked in the oven, how to cook

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

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

How to choose mackerel for baking

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

Sometimes it can be difficult to distinguish a freshly frozen fish of good quality, especially if it is diligently wrapped in several layers of cling film. Yes, sometimes all the flaws are hidden under such a shelter. It is better to choose the one that you can easily see. A 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 thawed and refrozen several times.

Mackerel in the oven with baked potatoes

Salt the cut fish and coat with vegetable oil.

We put the mackerel in a mold and bake for 30 minutes at 180 degrees. Decorate with herbs before serving.

Delicious baked mackerel

The easiest, but very tasty way to cook mackerel in the oven. By the way, you can do it in the microwave in the same way. This is the kind of fish served in the pubs of Japan, a simple dish with good taste, though they make it freshly caught there.

We will need:

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

How to bake mackerel in the oven:

1. We gut the fish, remove the insides, cut off the tail and head. Inside, remove the black film, wash well.
2. Salt, pepper to taste, sprinkle with lemon juice and let stand for half an hour.
3. Spray the fish with oil and send it to the oven on a baking sheet. It is better to put parchment so that it does not stick.
4. Bake at 180 degrees for 25 minutes.

If you do not know how to cook delicious mackerel in the oven, try my recipes. I am sure you will like 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.

It all started when I was asked how to cook mackerel in foil. To be honest, mackerel, in my opinion, is not the best candidate for this method: being a naturally oily fish, mackerel literally appeals to more aggressive cooking methods, such as, say, grilling. Whole or really are incomparable - but mackerel in foil, if you intend to cook it that way, can also be very good. The main thing is to know all the subtleties and nuances.

Yes, you heard right, you can’t just take and wrap mackerel in foil and bake in the oven: although the foil protects the fish from drying out, this is not enough for the best taste. For this reason, in my recipe for mackerel in foil, you will not come across the phrase “take your favorite spices” and other nonsense so common on the Internet: we will act prudently, competently and hit right on target, using only what will benefit taste mackerel, and nothing else. Juicy, incredibly fragrant fish - you could only dream of a tastier and healthier dinner.

One of the advantages of mackerel, especially relevant in our latitudes, is thawed, it is not much inferior to chilled. But first, frozen mackerel must be properly thawed. To do this, simply transfer it from the freezer to the refrigerator and leave it there for 24 hours: any attempts to speed up this process, alas, will negatively affect the juiciness of the fish and its texture.

You can gut mackerel through the belly out of habit, but I prefer to gut it through the back - cut off the head and tail, make two longitudinal cuts on either side of the backbone and remove the spine and costal bones without cutting through the belly. Do you understand what I'm getting at? If you now take tweezers and remove the remaining bones, you will get two halves of the fillet connected by the belly, and since the main fat of the mackerel is concentrated there, it will remain super juicy.

Regardless of whether you decide to use my method or gut mackerel the old fashioned way, it needs to be seasoned. Salt enthusiastically - salt will firm up the mackerel meat and keep it juicy - pepper, grate with lemon zest and thyme leaves, and top it off with a drizzle of olive oil mixed with lemon juice. If you gutted the mackerel through the back, fold it back after you've added all the seasonings. Now it would be nice to leave the fish alone for 30 minutes so that it marinates and absorbs the captivating aromas of lemon and thyme, but if there is no time, this step can be skipped.

Mackerel in foil is often laid out on a bed of chopped onions or other vegetables to, again, add juiciness to it, but we will do otherwise. Let's use green leek leaves - the very ones that, at best, are added to, and at worst, they are simply thrown away. We will take a couple of leaves and wrap mackerel in them: just imagine what kind of microclimate will be in this “envelope” during baking, what aromas will circulate in it! To be sure, I intercepted the leaves with twine, but this is pure foppery - just wrap it tightly in foil.

So, take a piece of foil (if you're afraid the foil will tear during cooking, fold it in half), place the leek-wrapped fish on top of it, and fold the foil over, tucking in and crumpling the edges to seal. The whole trick with cooking any fish, including mackerel, in foil is that the juices that flow out of the mackerel during the baking process will not evaporate, but remain inside the envelope, circulating around the fish.

After wrapping the mackerel in foil, feel free to send it to the oven, heated to 200 degrees, and bake for 20 minutes.

Taking the bundle out of the oven, carefully, so as not to burn yourself with hot steam, open it and carefully free the fish from the leek leaves, which have fulfilled their function, keeping the mackerel juicy and adding a delicate flavor to it. Now you can cut the mackerel along the belly to divide it into two portions, or you can be greedy and eat it all alone: ​​try this mackerel in foil yourself, and you will understand why she does not want to share with anyone!

If you want to cook a versatile delicious fish dish, try the recipe for mackerel baked in the oven in foil. In order for the fish to bake evenly, remain juicy and not lose its amazing aroma, you should wrap it in foil.

Every housewife should have in stock a proven, quick recipe for a delicious dinner. This option meets all of the above requirements. It turns out an incredibly fragrant dish that will appeal to the most demanding gourmets.

A quick and easy recipe for a delicious dinner.

Ingredients:

• mackerel - 2 pcs.;
• lemon;
• bulb;
• a mixture of spices for fish dishes;
• tomato sauce - 4 tbsp. spoons;
• salt;
• black pepper;
• mayonnaise - 6 tbsp. spoons.

Cooking:

1. If the fish is from the freezer, leave it to thaw naturally.
2. Butcher.
3. Get rid of the insides, remove the black film, rinse.
4. Cut into medium sized pieces.
5. Mix salt with a mixture of spices and pepper, roll each piece in it.
6. Thinly slice the onion into rings.
7. Pour tomato sauce into mayonnaise, stir.
8. Set the oven setting to 180 degrees.
9. Dip the fish in the resulting sauce.
10. Spread foil on a baking sheet.
11. Place the prepared pieces, cover with onions, pour over the sauce.
12. Roll up the foil. Try to form the sides so that the liquid does not leak out.
13. Cook for half an hour.
14. Open foil. Bake for another quarter of an hour until golden brown.
15. Serve with lemon slices.

In lemon sauce with herbs

The dish is very aromatic due to the addition of herbs. Many who are going to lead a healthy lifestyle think about the benefits of fish and the calorie content of mackerel. If you cook according to this recipe, you get a nutritious meal that has a low calorie content (only 166 kcal per 100 g).

Ingredients:

• cilantro - 20 g;
• mackerel - 2 carcasses;
• olive oil - 50 ml;
• garlic - 4 cloves;
• lemon juice - 50 ml;
• allspice - 5 peas;
• parsley - 20 g;
• salt.

Cooking:

1. Gut the carcasses, remove the insides, cut off the excess parts, rinse, dry. This process will speed up the application of the paper towel.
2. In a mortar, crush the garlic cloves with salt and pepper. Pour in juice and olive oil. Mix.
3. Chop greens.
4. Coat the carcasses inside and out with the resulting sauce.
5. Distribute the chopped greens in the bellies.
6. Wrap each carcass in foil. Pickle an hour.
7. Heat the oven to 180 degrees.
8. Place blanks on a baking sheet.
9. Bake an hour.

Hearty dish with potatoes and tomatoes

This nutritious dish will serve as a decoration for the holiday. If you cook in foil, then the products will be saturated with their own juice, and the food will simply melt in your mouth. No one can say exactly how long to bake mackerel in time - it all depends on the individual characteristics of the oven. It will take approximately half an hour.

Ingredients:

• tomatoes - 2 pcs.;
• potatoes - 7 tubers;
• pepper;
• mackerel - 1 pc.;
• salt;
• bulb;
• garlic - 3 cloves;
• lemon - 1 pc.

Cooking:

1. Cut the fish, cut off unnecessary parts, rinse.
2. Now you need to cut it. We need portioned pieces not completely cut. It turns out like an accordion.
3. Chop the garlic cloves. Use a fine grater. Mix with salt and pepper.
4. Sprinkle the fish with this mixture, grate. The prepared mixture should also fall into the cuts.
5. Leave for half an hour to soak.
6. Cut the potatoes into large pieces, place in water, salt. Boil. After eight minutes, drain the liquid.
7. Onion cut into half rings.
8. Tomatoes - thin semicircles.
9. Cut the lemon in the same way as the tomatoes.
10. Lay out the foil on a baking sheet.
11. Arrange potatoes, fish.
12. Place onions, tomatoes and lemon in the cuts.
13. Drizzle with sunflower oil.
14. Wrap up.
15. Preheat the oven.
16. Bake for half an hour, mode 180 degrees.

With rice and lemon

This variation of a delicious delicacy is prepared with rice filling. A good option for dinner, but also on the festive table will attract everyone's attention.

Ingredients:

• olive oil - 15 ml;
• rice - 95 g;
• salt;
• mackerel - 550 g;
• parsley - 15 g;
• ground black pepper;
• curry - 0.5 tsp;
• bread crumb - 3 tbsp. spoons;
• lemon juice - 35 ml.

Cooking:

1. Cut off the fins of the fish. Without completely cutting the carcass, cut in such a way that it is possible to get the backbone. Cut along the back, do not cut the tail completely.
2. Remove the bone with a knife.
3. Cut the ridge near the head, then near the tail with culinary scissors. Get guts, bones. The black film should be completely removed from the abdomen. If you leave it, then the finished dish will be with an unpleasant bitter aftertaste.
4. Rinse, dry with a paper towel, sprinkle with salt, pepper, grate.
5. Boil rice.
6. Chop greens, mix with cereals.
7. Sprinkle curry.
8. Pour in lemon juice.
9. Pour in olive oil. Mix.
10. Move the stuffing into the carcass.
11. Sprinkle with bread crumbs.
12. Wrap in foil.
13. Cook in a warm oven (180 gr.) for half an hour.

Fish stuffed with mushrooms and onions

Impress your guests by serving a spectacular dish - stuffed fish. You can serve the whole carcass as a hot dish or use it as an appetizer, cut into pieces.

Ingredients:

• dried oregano - 1 teaspoon;
• mayonnaise - 110 ml;
• dill greens - 3 tbsp. spoons;
• mackerel - 2 pcs.;
• Bulgarian red pepper - 1 pc.;
• salt;
• hard cheese - 230 g;
• champignons - 210 g;
• ground allspice pepper.

Cooking:

1. Make an incision along the back, do not cut the abdomen. Get the insides, cut off the fins.
2. Chop the onion.
3. Cut the bell pepper into cubes.
4. Grind the mushrooms in the same way.
5. Chop the dill.
6. Grate the cheese on a grater with large holes.
7. Mix half of the cheese chips with mushrooms, herbs, peppers and onions.
8. Pour in oregano, salt. Stir.
9. Pour mayonnaise.
10. Place in the abdomen, sprinkle with the remaining cheese chips.
11. Wrap in foil.
12. Send to the oven.
13. Bake for half an hour.
14. The mode is not more than 200 degrees.

In garlic marinade

A delicate fish that will delight you with its perfect taste and delight you with the speed of cooking.

Ingredients:

• mackerel - 2 carcasses;
• sunflower oil - 3 tbsp. spoons;
• garlic - 5 cloves;
• pepper;
• dill - 35 g;
• salt;
• cream - 220 ml.

Cooking:

1. Preheat the oven, temperature 200 degrees.
2. Without peeling, place the garlic cloves on a baking sheet, bake for five minutes.
3. Remove skin. Mash the teeth with a fork to make a puree.
4. Chop dill.
5. Pour in cream.
6. Add garlic puree, stir.
7. Sprinkle salt, add pepper. Stir.
8. Remove the insides of the fish, remove the dark film, rinse. Dry with a napkin.
9. Rub with the resulting mixture.
10. Allow time to rest for an hour.
11. Place carcasses in foil, pour over the remaining sauce.
12. Wrap in foil.
13. Move to a baking sheet.
14. Bake for half an hour.
15. 180 degree mode.

Mackerel in mustard sauce

This is an unbeatable cooking option.

Ingredients:

• soy sauce - 3 tbsp. spoons;
• mackerel - 2 carcasses;
• greens;
• onion - 1;
• mustard - 2 tbsp. spoons;
• mayonnaise - 2 tbsp. spoons.

Cooking:

1. Remove the insides from the carcasses, rinse, cut the fish into portions.
2. Chop the onion into half rings.
3. Pour mayonnaise into mustard, pour in soy sauce, mix. Salt is not required, its function will be performed by soy sauce.
4. Add the onion to the sauce.
5. Mix with fish pieces.
6. Let it brew for an hour. You can spend more time, it will be tastier.
7. Wrap in foil.
8. Place on a baking sheet, place in the oven.
9. Set the mode to 170 degrees.
10. Cook for half an hour.

Fish stuffed with vegetables

Despite the fact that the food is cheap, it turns out incredibly tasty.

Ingredients:

• mackerel - 1.5 carcasses;
• sweet pepper - 1 pc.;
• butter;
• carrot - 2 pcs.;
• spices;
• bulb - 1 pc.

Cooking:

1. Remove the bones from half of the carcass, finely chop.
2. Cut the whole carcass along the back, carefully remove the backbone, remove the insides and the film. Rinse. Leave the abdomen intact.
3. Chop the onion.
4. Grate carrots.
5. Cut the pepper into cubes.
6. Heat up the pan, melt the butter. Fry vegetables. Mix with fish pieces, salt, sprinkle with spices. Leave for half an hour, preferably in the refrigerator. Putting the filling before stuffing in the cold is necessary so that the products are perfectly soaked and become one whole. This will help to make the taste of the cooked dish richer and more harmonious.
7. Place the filling in the belly.
8. Cover with foil.
9. Place on a baking sheet.
10. Bake in the oven for half an hour at 180 degrees.

Delicious option with cheese crust

This beloved cheese crust will help make the look and taste of mackerel unforgettable.

Ingredients:

• cheese - 210 g;
• mackerel - 950 g;
• melted butter - 1 tbsp. a spoon;
• pepper;
• onion - 1 pc.;
• salt;
• sour cream - 150 g;
• lemon juice - 20 ml;
• mayonnaise - 150 g.

Cooking:

1. Remove the entrails from the fish carcasses, cut off the heads and fins, separate the bones. Cut the resulting fillet into portions.
2. Grate the cheese on a medium grater.
3. Chop the onion into rings.
4. Line a baking sheet with foil, shape the edges.
5. Place the onion on the foil, cover with fish pieces, salt, sprinkle with pepper.
6. Pour sour cream into mayonnaise, pour lemon juice. Cover fish with sauce.
7. Cover with foil, seal the edges well.
8. Bake for half an hour.
9. Open foil.
10. Sprinkle with cheese.
11. Bake for a quarter of an hour.