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

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

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

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

There is a little secret here. If you are going to serve sliced \u200b\u200bfish, then bake it already sliced. And if you want to decorate your table with whole baked mackerel, then bake the whole fish. The fact is that ready-made hot mackerel is very poorly cut into even pieces. But the fish baked in pieces does not fall apart at all and easily retains its shape.

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

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

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

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

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

Mackerel is a delicacy fish with soft and tender meat, and it is quite affordable and easy to prepare. Its popularity among housewives is also explained by its useful properties. The meat of this fish is rich in omega-3 fatty acids, it contains many vitamins (which is only vitamin B12!) And minerals important for health (phosphorus, sodium, chromium).

In addition to baking in the oven, this fish can be fried, salted, stuffed, marinated, grilled and even cooked on your own. With it, you get excellent soups and salads that belong to the category of dietary ones, since it contains only healthy fats and proteins that are incredibly quickly absorbed.

Recipes

Oven-baked mackerel is a versatile dish that is also suitable for a daily family dinner, and will easily take the main place at any festive feast.

There are a huge number of ways to bake it in the oven: mackerel can be cut into pieces or put in the oven whole, form rolls and steaks, add vegetables and cheese to a baking sheet, stuff it with some goodies - prunes or lemon, pour over all kinds of sauces, use a sleeve or foil, bake under sour cream. In general, additional ingredients can be absolutely any, the main thing is that the fish itself is fresh.

If you decide to bake the whole carcass, then you do not need to cut off the head, but be sure to remove the gills completely and very carefully. Mackerel is usually stuffed with herbs, garlic and lemon, and another recipe is very popular - stuffed with onions, carrots and tomatoes. Dishes that do not require full disclosure of the abdomen are especially tasty - they retain fat better, and this adds juiciness to the dish.

It won't take much time to cook mackerel in the oven - the fish can be eaten in 35-40 minutes. Another huge plus of mackerel is that it does not need to be peeled, it has no scales. When choosing spices, give preference to white and black pepper, allspice, mustard seeds, garlic, or use a special seasoning mixture for fish dishes.

Whichever recipe you choose, make sure not to overexpose the mackerel in the oven - too much time can dry it out. The likelihood of avoiding such a problem will be higher if you cook fish with lemon juice, mayonnaise or sour cream, and some other sauce will do.

The usual recipe for baked mackerel with lemon

Sea fish baked with lemon is a classic dish, very tasty and easy to cook. Citrus gives mackerel an aristocratic sourness and enhances its noble aroma, the fish will be very soft and juicy. To make the taste even more piquant, you need to add onions.

This food looks very appetizing and beautiful - no worse than in a restaurant.

Attention!

Don't overdo it with lemon! Otherwise, the fish may have an overly sour taste.

Ingredients:

• 1 large or 2 small fish carcasses
• lemon - 1 pc.
• onions - 1 pc.
• salt, pepper, spices - to taste
• mayonnaise - 1 tablespoon
• hard cheese - optional
• vegetable oil

Cooking method

Mackerel must be properly thawed. Do this gradually, avoiding sudden changes in temperature. Defrosting on the lower shelves of the refrigerator will be sufficient.

1. The first stage is fish preparation. It needs to be gutted, cut along the line of the abdomen, remove the head and fins.
2. Next, we wash the fish under running water, not forgetting to pay attention to the inner cavity: we completely wash off the black film from the ribs of mackerel.
3. Rub the fish with salt, pepper and seasonings (dill, fennel, parsley, rosemary are suitable), if you wish, you can add quite a bit of mayonnaise. Leave the mackerel to marinate for 25-30 minutes in a cool place.
4. After marinating, you can make cuts on the fish (deep and obliquely) - we divide it, as it were, into portioned pieces 2.5–4 cm thick, but we do not cut it to the end.
5. Cut the onion and lemon into half rings. The skin of the lemon may taste a little bitter in the dish. If this is not to your taste, you need to clean it off.
6. Now we put onion half rings of a suitable size into the cuts, and fill the mackerel belly with lemon slices. Alternatively, put the onion inside, and simply lay the lemon on the fish.
7. Grease a baking sheet or baking dish with oil and send the fish there.
8. We put everything in an oven preheated to 180 ° and bake for 35–45 minutes until fully cooked and golden brown.
9. Put the baked mackerel on a large plate and decorate with herbs, lemon wedges or garnish.

The dish can be served both hot and completely cooled. Cooling the fish is recommended if you want it to taste like hot smoked mackerel.

We bake mackerel with tomato sauce

This option will be a great dish for lunch or dinner. Even someone who has never cooked can make this fish - even frying eggs is more difficult than baking a mackerel carcass in foil.

Despite the simplicity of preparation, the fish turns out to be really tasty, with tender and juicy meat, and an appetizing aroma. Any garnish will suit her - boiled rice or potatoes, fresh or stewed vegetables, etc.

Recipe Information

• Type of dish: fish dishes
• Cooking method: baking
• Servings: 1-2
• 30-40 minutes

Ingredients:

• fresh frozen mackerel - 1 pc.
• coarse table salt - 15 g
• mayonnaise, 60-70% fat - 30 g
• tomato sauce - 30 g
• lemon seasoning for fish - 2 tsp

Cooking method:

We clean the fish: remove the head, entrails and simply rinse the abdomen with water. Lightly blot with a napkin to remove excess drops of liquid. Thus, we get a ready-made semi-finished product for baking.


Sprinkle with salt on all sides. But be careful not to oversalt the fish. Since there is already salt in the mayonnaise and tomato sauce. In this case, a little salt is required.


Cover the fish with tomato sauce. Sprinkle with a spoon and distribute on top and inside. We help with our hands to open the abdomen.


I also grease the fish with mayonnaise so that the fish does not turn out to be more juicy and tender. I do not put additional fat - mackerel itself is not dry.


Sprinkle with lemon seasoning. Only the outside is enough. The fish soaked in sauces and spices should lie down a little and marinate for 15 minutes.


Then I cut the fish into portioned pieces 3-4 centimeters thick, so after baking the fish will be harder to cut.


I spread the pieces of mackerel on a baking sheet, which I traditionally line with foil. If you want, you can make a backing of onions. Thus, the fish will not stick, and the onion can be eaten. I don't even pour in vegetable oil. Although, if you will not use an onion pillow, then put a couple of drops of oil on the foil.


I bake mackerel in a hot oven set at 160-180 degrees. Time - no more than 25 minutes. I take out the hot, ready-made fish from the oven.


I leave her to come to herself at room temperature for 10 minutes, and at this time I start setting the table.

Note to the hostess:

• I recommend calculating the number of mackerels based on the number of those who will feast on it. Small carcasses - 1 per person, and large - half.
• You can bake such mackerel not only in the oven - it will turn out to be no less tasty on a charcoal grill. Only then should the fish be properly “packed” in foil so that all the juices remain inside.

Bake mackerel with potatoes

According to this recipe, fish and potato side dishes are cooked at the same time. This method of cooking greatly facilitates the hostess's task - there is no need to look for several recipes, spend extra time. This dish can be enjoyed by the whole family, even children adore it.

Ingredients:

• mackerel - 2-3 pcs.
• potatoes - 8-10 pcs. (about kg)
• onions - 1-2 pcs.
• salt, seasonings
• vegetable oil (preferably olive oil)

Prepares in several stages:

1. Standard preparation of fish: we clean it from the insides, cut off the fins. Rinse thoroughly and dry with paper towels.
2. Salt and pepper on all sides and the inside, make several cuts and leave to marinate.
3. We clean the potatoes, rinse and cut into slices.
4. Cut the onion into thin half rings.
5. Part of the onion is placed in the incisions of the mackerel.
6. For this dish, we need a baking sheet or form with high sides. Put the potatoes and the remaining onion there, mix and add the spices. We place the fish together with the potatoes, freeing up a little space for it.
7. Preheat the oven to 200 ° and bake for about an hour.

The finished dish is served hot, for greater beauty it can be sprinkled with parsley.

Baked mackerel with vegetables

This recipe is popular for its ease of preparation and economy. Mackerel goes well with almost all vegetables, but it tastes best with tomatoes, carrots and onions.

We need the following products:

• mackerel - 2-3 pcs.
• large carrots - 1 pc.
• tomatoes - 2-3 pcs.
• onions - pcs.
• salt, pepper, spices - to taste
• vegetable oil for frying vegetables.

A simple step-by-step recipe will help you cook:

1. We clean the fish of entrails, fins, rinse thoroughly under running water.
2. Rub with spices and put in the refrigerator to marinate.
3. At this time, we prepare the vegetable filling: pass the carrots through a coarse grater, chop the onion.
4. Fry onions and carrots. Pour boiling water over the tomatoes, remove the skin and shape them into cubes.
5. Put the carcass on a sheet with the back down, put the vegetables on top, sprinkle with spices.
6. We bake in an oven preheated to 180-200 ° for 35-40 minutes.

We treat a family or guests with a ready-made fish.

Mackerel in sour cream

Another way to cook mackerel in the oven is definitely worth trying. The fish turns out to be fatty and satisfying - sour cream will give an appetizing crust and make the meat even softer and juicier.

Ingredients:

• mackerel - 2 pcs.
• onions - 2 pcs.
• carrots - 1-2 pcs.
• lemon, salt, spice mixture - to taste
• sour cream - 0.5 tbsp.
• vegetable oil

Stick to the following pattern:

1. Cut off the head, take out the insides, remove the fins. After that, we thoroughly rinse the fish and dry it with a paper towel.
2. At the same time, we turn on the oven so that it has time to warm up to 200 °, and we marinate the fish in spices. Be sure to sprinkle the carcass with lemon juice several times.
3. We fill the belly of the fish with onions and lemon, which we pre-peel.
4. Lubricate with sour cream and put in the oven for 30–35 minutes. Mix the rest of sour cream with finely chopped herbs.
5. Serve the cooked fish with a potato side dish or as a separate dish. And don't forget to pour the sour cream sauce over the fish!

Mackerel stuffed with cheese and mushrooms

Such a spectacular dish can be served as the main one for a festive table. The food looks very interesting, but the taste is simply amazing!

We buy such products:

• mackerel - 1 pc.
• hard cheese - 100-150 g
• egg - 1 pc.
• mushrooms (champignons are better) - 150-200 g
• onion - 1 pc.
• lemon - to taste
• mayonnaise, spices, herbs - to taste

The dish is prepared in this way:

1. Pour oil into a hot frying pan and fry finely chopped mushrooms and onions in it.
2. We butcher the fish, remove the ridge, rinse the carcass and grease the inside with mayonnaise a little.
3. We fill the carcass with mushroom frying and coat with mayonnaise on top too.
4. Sprinkle the fish with grated cheese, carefully wrap everything in foil and put in the oven for 40 minutes.
5. We take out the dish from the oven and enjoy the delicate taste.

Important! Cutting the fish into pieces is more convenient when it cools.

Mackerel with rice

Juicy mackerel and rice go well and complement each other in taste. The dish does not require the preparation of additional side dishes and turns out to be very satisfying.

We need:

• mackerel - 1 large
• rice - 0.5 tbsp.
• lemon juice - 1 tablespoon
• olive oil - 2-3 tablespoons
• salt, pepper, parsley, curry - to taste.

Cooking steps:

1. We clean the fish, rinse well, season with spices and leave to marinate.
2. Cook rice, but not until cooked, add salt, herbs and curry to it. Put lemon juice and olive oil in rice.
3. Fill the belly of the fish with the filling, grease the baking sheet and put it to bake for 25-30 minutes.

Recipe up my sleeve

There are many solutions for cooking mackerel in the sleeve. With this method, the fish is baked well, remaining soft and juicy. We offer the simplest recipe for a delicious and aromatic fish.

The list of products is minimal:

• mackerel - 1-2 pcs.
• salt, pepper, lemon - to taste
• vegetable oil

A very simple step-by-step scheme:

1. We cut the fish and rinse it thoroughly - if the mackerel is poorly washed, it can give off bitterness.
2. Rub with spices, sprinkle with lemon juice.
3. Put the mackerel in the roasting sleeve and put in the oven for 35-40 minutes (temperature - 200 °).

It is best to treat fish cooked in a sleeve with rice or a potato side dish.

1. For cooking, use not completely thawed fish, but slightly frozen - mackerel will additionally marinate in its own juice and acquire a particularly piquant taste. You can cook when the mackerel begins to succumb to the knife.
2. It happens that mackerel is harvested for future use - it is very convenient. The fish is rubbed with spices, lemon slices are placed in the cutters, left for 15–20 minutes and placed in the freezer. When you need to cook, put the mackerel directly frozen in the oven. In this case, the baking time is increased by 10–20 minutes.
3. It is better to open mackerel from the dorsal part, since the main fat deposits are collected in it in the abdominal cavity. Otherwise, at high temperatures, fat will be melted through the slot.

Benefit

Mackerel is a very healthy fish, you can cook hundreds of dishes from it in combination with a wide variety of products. It contains a lot of protein, which is easily absorbed - 2-3 times faster than beef or chicken meat. To replenish the daily protein level, a person only needs to eat 200 g of mackerel.

This fish is perfect for dietary complexes - the product is low in calories and high in vitamins. Mackerel is a natural source of vitamin D, it contains almost all the B vitamins, vitamin A, which is responsible for our beauty, phosphorus, calcium, fatty acids and other trace elements.

Effect on our body?

It is simply necessary to introduce mackerel dishes into your diet, since it has a positive effect on our health:

• prevents the risk of developing cancer;
• gives elasticity to blood vessels;
• maintains normal hormone levels;
• improves the properties of blood, thereby protecting the body from premature heart attacks and strokes;
• keeps blood pressure in good shape;
• regulates memory and brain function;
• good for joints, strengthens bone tissue and teeth;
• improves vision;
• omega-3 acids increase the level of serotonin in the body, and this has a beneficial effect on our mood and well-being

Cook delicious fish dishes in the oven and be healthy!

Mackerel in the oven is a simple and fairly quick way to cook delicious fish that will be appreciated by relatives, 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 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 plenty 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 possesses 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 will turn 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 chefs.

Secret number 1. Defrost fish gradually, never place frozen fish 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 put the mackerel directly on the foil - this can burn the delicate skin of the fish. You can make a pillow with vegetables such as onion and carrot rings.

Secret number 5. If the fish is cooked in foil, then there should be no holes in it, otherwise all the juice will flow 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 preparing 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 and rub the carrots. We also peel and chop the onion (1 pc.). Stew vegetables in olive oil, add salt, pepper, peas. Mix the resulting mixture.
5. Cut the remaining onion into rings.
6. Forms a boat out of 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. The big advantage of mackerel is the absence of small bones, so it can be offered to children quite safely. 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 mackerel, pepper, 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 obtain a ruddy appearance.
9. We check the readiness of the dish by potatoes - if it is ready, then the dish can be taken out of the oven.

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

What to cook quickly and tasty for dinner

1 h

170 kcal

4.67/5 (9)

It is customary in our family to cook various fish for the festive table. Among salted and smoked fish, oven baked dishes are especially popular. I am always happy to try new recipes or try to bring something to old ones. As a result, baked fish always becomes a hit on the festive table.

Why you should know the recipe for cooking mackerel in the oven

I've tried many recipes. She baked trout, salmon, and regular pollock. But most of all I like the baked mackerel. Well, first of all, she incredibly tasty... The pieces just melt in your mouth. Secondly, it is quite easy to prepare. I like delicious food, but I don't like spending much time at the stove. There is a minimum of hassle with this recipe.

Most have probably tried smoked mackerel... But the baked version of its preparation is not so common. My guests are always surprised when they find out what kind of fish they tried. It's especially nice when they ask for a recipe after dinner.

How to cook mackerel in the oven in foil - a recipe with a photo

So, we proceed to the direct preparation of this exquisite dish. For this we need very few ingredients. If you follow all the steps that I describe in the recipe, your fish will turn out to be very soft and tender, each piece will literally melt in your mouth.

Ingredients

How to cook:

1. First you need to prepare the fish. To do this, it must be cleaned of the insides, rinsed well inside and out under running cold water.
2. Then the fish need wipe dry... It is wiped with salt, black pepper and spices.
3. You need to spread the foil on the table. For reliability, it can be folded into two layers. The length of the segment must be a few centimeters longer than the length of the fish.
4. The fish is spread on the foil, poured over it with a small amount of vegetable oil.
5. Also, you need to put several lemon rings on top.
6. The fish is tightly wrapped in foil. There should be no gaps or crevices.
7. Place the fish in a preheated oven for 30-40 minutes at a temperature in 180 degrees.
8. Remove the finished fish from the oven, open the foil and cool slightly. After that, it can be served on the table.

As you can see, the cooking process is not laborious at all. And the fish is always very tasty!

There are some nuances, observing which you will get an excellent dish.

• Since mackerel is a key ingredient, you need to be careful when choosing it. If possible, it is better to purchase chilled fish... First, it will be juicier. And secondly, it is rather difficult to judge the quality by the frozen fish.
• The gills will be an excellent indicator of freshness. They should be red or pink without any mucus.
• If you nevertheless bought a frozen product, then it must be properly defrosted. To do this, place a plate of frozen mackerel in the refrigerator overnight. The next day, it will thaw and retain its structure and shape.
• As for spices, it will go well with mackerel. caraway... This baking spice is often used in baked goods to spice up fish.
• Foil must be wrapped shiny side inward... So it will keep warm better.
• If you bake vegetables with fish for serving on the festive table, then I advise you to cut them with a curly knife. This will make them look more interesting and attractive.

With what to serve fish baked in the oven

Baked mackerel is delicious on its own. Various sauces and side dishes will be an excellent addition to it. The best option would be baked vegetablessuch as carrots and potatoes. They can even be baked with mackerel. From this they will become even more juicy and aromatic. To do this, you need to peel them, cut them, and then place the mackerel on a vegetable pillow. Rice is also a classic side dish for fish.

Smoked or salted mackerel is a very frequent guest on our tables, while mackerel in the oven is not so popular, and completely in vain! Mackerel in the oven is a very tasty and incredibly aromatic dish, and a spectacular serving with vegetables and herbs allows this simple fish to become a real hit of the festive feast. In addition, baked mackerel is a low-calorie dietary product that retains its beneficial properties and saturates the body with Omega-3 fatty acids, vitamins B12 and D, as well as phosphorus, potassium, magnesium, fluorine, zinc and iodine. Among other things, mackerel meat contains "good" cholesterol, and the protein present in it is absorbed by the body three times faster than beef. What is not a reason to bake this wonderful fish in the oven?

To begin with, you should choose high-quality fish, and in order to do this correctly, pay attention to its appearance and smell. Fresh fish is moist and shiny, its gills are red and mucus-free, and the scales fit snugly against the carcass. The eyes of a good mackerel are protruding, transparent and moist, the abdomen is flat. Mackerel should have a characteristic fishy smell, and its carcass should be elastic (when pressed with a finger, dents will quickly disappear). The presence of damage and spots on the surface of the fish, cloudy and sunken eyes, dull and dry scales, stuck together fins and an unpleasant smell should alert you.

Remember that fresh mackerel can be stored in the refrigerator for no more than a day, and if it is gutted, then the shelf life increases to 2-3 days. If you are cooking with frozen mackerel, remember to defrost it properly - this is done in the refrigerator, not in warm water or at room temperature. Compliance with this simple nuance is the key to getting juicy and healthy fish in the oven at the exit.

Mackerel can be cooked in the oven in a variety of ways - it can be baked whole in foil or in a sleeve, stuffed or baked in slices, and these options can be varied by adding vegetables such as onions, carrots, potatoes, tomatoes, bell peppers, green beans, or broccoli. Stuffed mackerel is a special topic, since such a skillfully decorated dish looks very festive and elegant, delighting everyone at the table, and it is very simple to prepare it. Mackerel filling options can be very diverse - vegetables, mushrooms, cereals, cheese or boiled eggs, as well as combinations of these ingredients.

When removing the guts from the mackerel, be sure to remove the black film from the belly, as it can give the fish a bitter taste and ruin the dish. If you are confused by a specific fishy smell, it can be eliminated with the simplest marinade - lemon juice with spices. And finally, remember that mackerel is a rather fatty fish, so you should not add too much mayonnaise, vegetable oil or fatty sauce to it when cooking.

Amazingly tasty and healthy mackerel in the oven is already asking for your table! Well, let's go to the kitchen as soon as possible?

Mackerel baked with onions, lemon and herbs

Ingredients:
2 carcasses of mackerel,
1 onion
1 lemon
1 tomato (optional)
a bunch of dill and parsley greens,

butter.

Preparation:
Gut the fish, remove the gills, rinse well under running water and dry. Rub the outside and inside of the fish with salt and pepper. Make several transverse cuts on the carcass, into which you then need to insert half rings of onions, slices of lemon and tomato, if used. Put the remaining onion, lemon and sprigs of herbs in the fish cavity. Place each fish on a separate oiled sheet of foil and wrap in an envelope. Bake in an oven preheated to 220 degrees for about half an hour. Serve the cooked fish hot in foil, gently unrolling it.

Mackerel on an onion pillow with cumin in the sleeve

Ingredients:
2 large mackerels,
3 onions,
2-3 bay leaves,
a pinch of caraway seeds or more to taste
salt and fish spices to taste.

Preparation:
Rub the prepared fish with salt and spices outside and inside. Cut the onion into half rings and mix with the caraway seeds. Place the onion in a roasting sleeve, add the bay leaf, top with the fish. Seal the sleeve by making a few holes on it with a toothpick so that steam comes out during cooking. Bake on a baking sheet in an oven preheated to 200 degrees for about 35 minutes. If you want to brown the fish, carefully cut and open the sleeve 10-15 minutes before cooking.

Mackerel baked with potatoes and tomatoes

Ingredients:
2 carcasses of mackerel,
2 onions
500 g potatoes
500 g cherry tomatoes,
4-5 cloves of garlic
1/2 lemon
dill and rosemary greens to taste,
salt and ground black pepper to taste,
seasonings for fish to taste,
vegetable or butter.

Preparation:
Mackerel can be baked whole or fillet by dividing the fish in two. Grate the prepared fish with salt, pepper and spices outside and inside. Leave to marinate for half an hour. Meanwhile, boil the peeled potatoes, cut into several pieces, in salted water until almost cooked. Let it dry a little. Cut the cherry tomatoes and garlic in half. Cut the onion into half rings.
Prepare two sheets of foil for two fish. Grease each sheet with oil and put the fish on it. Place potatoes and tomatoes nearby, sprinkle with chopped garlic. Place the onion and a few sprigs of herbs inside the fish or between two fillets, sprinkle with the remaining onions on top. Wrap the foil in an envelope so that there are no gaps. Bake in an oven preheated to 180 degrees for about 35 minutes. Pour lemon juice over the finished dish and serve.

Oven-baked stuffed mackerel

Ingredients:
3 mackerel,
1 bell pepper
1 carrot,
1 small onion
200 g frozen green beans
2 tablespoons lemon juice
1 teaspoon dried herbs to taste (like oregano)
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Heat vegetable oil in a frying pan and fry the onion, chopped in half rings, carrots grated on a coarse grater, diced bell peppers and beans. Simmer until vegetables are tender. Season with salt and pepper to taste, add dried herbs and stir. Gut the mackerel, cut off the head and tail, remove the backbone and bones. Sprinkle the fillet with lemon juice, salt and pepper to taste. Stuff the fish with the vegetable mixture and secure the belly with toothpicks. Lightly oil the fish and wrap each in a separate sheet of foil. Bake in an oven preheated to 200 degrees for about 25-30 minutes. 10 minutes before cooking, the foil can be opened to brown the fish.

Mackerel baked in slices with vegetables in sour cream

Ingredients:
1 large mackerel,
4 potatoes,
1 large carrot
2 large tomatoes,
1/2 bunch of parsley or dill,
4 tablespoons of fat sour cream,
vegetable oil,
salt and spices to taste.

Preparation:
Gut the fish and remove the head. Cut into portions and rub with spiced salt. Boil the cut potatoes in salted water for 7 minutes. Heat vegetable oil in a frying pan and lightly brown the fish pieces. Then lightly fry the carrots, cut into slices, and then the tomatoes cut into pieces. Put the fish in a greased baking dish, then vegetables and chopped herbs. Add sour cream, spreading it evenly over the entire surface. Cover the dish with foil and bake in an oven preheated to 200 degrees for 30-35 minutes, until the potatoes become soft.

Mackerel baked with mushrooms and cheese

Ingredients:
2 mackerel,
300 g champignons,
1 onion
100 g of hard cheese
50 g mayonnaise
2-3 cloves of garlic
1/2 lemon
4 tablespoons of soy sauce
1 teaspoon fish spice
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Remove entrails and fins from mackerel, trim off head and tail. Remove the ridge to make a fillet. Rinse well and dry the fillets. In a small bowl, combine mayonnaise, fish spices, lemon juice, salt and pepper to taste. Grease each fish fillet with the resulting marinade, put in a large container, wrap with cling film and refrigerate for an hour.
Cut the mushrooms into slices and fry in vegetable oil until the liquid evaporates. Add onion chopped in half rings and fry for a few minutes. Add salt and pepper to taste. Put the mackerel on a baking sheet lined with foil, which must be lightly greased with oil. Pour the soy sauce over the fish and sprinkle with chopped garlic. Top with fried mushrooms and onions, sprinkle with grated cheese. Bake in an oven preheated to 200 degrees for about half an hour.

Rice casserole with mackerel in the oven

Ingredients:
1 smoked mackerel
250 g of boiled rice,
2 eggs,
2 tomatoes,
100 g of cheese
50 g butter
salt to taste.

Preparation:
Mix the rice with raw eggs thoroughly. Lightly salt to taste, if necessary. Divide the resulting mixture into two parts, put one part in a baking dish greased with butter. Top with peeled and cut mackerel. Then add the salted tomato slices and then the remaining rice. Put butter, cut into small pieces, and sprinkle with grated cheese. Bake in an oven preheated to 180 degrees for about half an hour. Serve the casserole warm or chilled.

Oven mackerel is an excellent dietary meal that can be a great part of a healthy diet. Neither adults nor children will refuse delicate fragrant fish flavored with juicy vegetables, so do not put it on the back burner and cook this wonderful dish as soon as possible! Enjoy your meal!