Salted and smoked mackerel goes well as an appetizer for a variety of drinks. And how good it is with potatoes ... But this fish can not only be salted. It may seem strange to some, but mackerel is great fried and baked. It is just about the cooking option in the oven that is worth talking in more detail. After all, fish cooked in this way is very useful. It contains a huge amount of vitamins and fatty acids, including the infamous Omega-3, which is actively advertised by numerous drug manufacturers.

How to cook mackerel in the oven in foil

1. Rinse the fish, remove the tip of the tail, head and entrails.

2 ... Arrange the mackerel on a sheet of foil. Sprinkle with salt and spices on both sides.

3 ... Spread mayonnaise on top.

4 ... Wrap the foil, leaving an air pocket on top (so that the mayonnaise ends up remaining on the fish, and not on the foil). Send to an oven preheated to 180 degrees for 30 minutes.

5 ... Remove the sheet from the oven and gently (very hot!), Using two forks, open the foil over each fish. Send to the oven for another 5 minutes, so that the mackerel mayonnaise bakes and acquires an appetizing ruddy shade.

Delicious mackerel baked in foil in the oven ready

Bon Appetit!

Mackerel with lemon baked in foil

This recipe is the simplest one. It does not require much labor and a complex set of products. All you need for cooking:

• mackerel - 3 pcs. medium size;
• lemon - 1 pc.;
• salt, seasoning for fish, pepper - to taste;
• vegetable oil.

Defrost the fish (if it was frozen), rinse, dry with a paper towel. Carefully open the belly and remove the insides, then rinse again and blot again with a towel. If you wish, you can separate the head, but you can leave it - this is not critical.

Grate the prepared carcasses with a mixture of salt, spices and pepper, then put on oiled foil spread on a baking sheet. Sprinkle the fish with lemon juice, wrap in foil and place in an oven preheated to 200 ° C. After about half an hour, the mackerel can be served.

If desired, 10 minutes before the end of cooking, you can take out the fish and unrolling the foil send it to bake further. In this case, the mackerel will have time to brown until a delicious crust forms.

Mackerel with potatoes in a bag baked in the oven

Perfect for oven-baked mackerel and a special baking bag. In it, you can cook fish immediately with a side dish. For this you will need:

• mackerel - 2-3 pcs.;
• potatoes - 7-8 medium-sized root crops;
• carrots - 1 pc.;
• onion - 1 head;
• mayonnaise - 100 g (preferably low-fat, can be replaced with the same amount of vegetable oil);
• salt, fish seasoning and pepper to taste.

Gut the fish, cut off the head, tail, cut along the ridge into two halves and carefully separate the spine. Cut the resulting fillet into portions. In principle, the spine can not be separated, but the gutted carcass can be cut into portions. This is at the request of the hostess.

Finely chop the onion, grate the carrots on a shredder, fry in vegetable oil and let cool. Peel and cut the potatoes into cubes. Put fish, potatoes and onions with carrots in a deep bowl. Add mayonnaise, salt and spices there. Shake the bowl thoroughly to mix everything.

Place the resulting food mixture in a baking bag and close it on both sides. Using a toothpick, poke a few holes in the bag, then place in an oven preheated to 180 ° C. Such a dish is prepared for about 30-40 minutes.

Oven smoked mackerel

In the oven, mackerel can not only be baked, but also smoked. At the same time, you do not have to look for any special devices or let a sea of ​​smoke into the house. Everything is done very simply, and you only have to prepare:

• mackerel - 2-3 pcs.;
• liquid smoke - 50 ml.
• salt - 3 tablespoons;
• ground black pepper, allspice and bay leaf - to taste;

Gut the mackerel, rinse and dry with a napkin or paper towel. After that, the carcasses must be grated with salt, pepper to taste, wrapped in a bag and refrigerated for 3-4 hours.

Preheat the oven to 200-220 ° C. Pour water on a baking sheet and pour out the liquid smoke. Put a few peas of allspice and 2-3 bay leaves there. Place the baking sheet at the very bottom of the oven. Remove the mackerel from the refrigerator, place on a wire rack and place in the oven over a baking sheet with liquid smoke. After half an hour, smoked fish can be served.

Video recipe "Mackerel in the oven"

Once again, I brought two charming mackerels from the market and decided to quickly cook them somehow deliciously. Only lemon and onion were at hand, I decided to use them. I baked mackerel on an onion pillow with a lemon, and realized that this was exactly what I wanted at that moment. The fish turned out to be incredibly tasty and tender! Onions gave her juiciness, lemon - tenderness, in general, they devoured, smacked their lips with pleasure! But, I'll tell you more. So, to cook such a fish, you will need:

Ingredients:

1. 2 mackerels (I already have no heads)
2. 2 large onions
3. 1 lemon
4. Dried basil
5. Salt pepper
6. Piece of foil
7. Odorless oil

Cooking mackerel with lemon:

Peel the fish, remove the black films, rinse, rub on all sides, first with oil, then with a mixture of salt, basil and pepper and set aside.

Cut the onion into half rings. Mix it with spices.

Cut off a piece of foil (so that it is good, even better in 2 layers, to wrap the fish). Grease the central part with oil (which will touch the fish so that it does not stick to the foil during baking). Put the chopped onion in the middle, after mixing it with spices, lemon juice and butter.

Cut 4 circles from the lemon, squeeze the juice directly onto the fish from the rest, pour it with all the groans. Insert lemon circles into the belly of the fish. Place the mackerel on the onion, which also pour a little lemon juice, and cover the fish on all sides with the onion.

That's it, now it remains to carefully wrap the fish so that the juice does not leak out during cooking, and send it to the oven.

Cook at 200 degrees for about 30 minutes. By the aroma, you will understand that the fish is already ready, it's time to get it out of the oven, otherwise profuse salivation has already begun!

While the fish is baking, boil the mashed potatoes, cut a salad with fresh vegetables, or take out the sauerkraut. And, as soon as the mackerel is ready - start enjoying the taste!

It's hard to find someone who doesn't like fish. It is loved for its useful qualities, quick preparation and simply because it is very tasty, and cooked in any way. We boil the fish, fry it, steam it and, of course, bake it. Prepared in this way, it is considered the most delicious and healthy.

And that's why they like to bake fish. Such dishes are always delicious and beautiful when served. In addition, it only takes 30-40 minutes to prepare a quick mouth-watering dinner.

Today we will talk about mackerel, also called mackerel, and how you can bake it deliciously. These will be both very simple recipes and more complex recipes. Although not so complicated that it will be difficult to prepare them even for novice cooks.

And there are a lot of recipes for its preparation, with what fillings it is not prepared. We will consider today only the most basic and popular of them. And having understood the principle of preparation, you will be able to come up with any fillings yourself from those products that you will find in your refrigerator.

The recipe for mackerel prepared in this way is as simple as it tastes good. And therefore, many people prefer it when baking fish. I like this recipe because the fish is prepared practically without any additives, and when you eat it, you eat fish, and nothing else!

We need (for two servings):

• fresh frozen mackerel - 2 pcs
• spices for fish - any
• salt, pepper - to taste
• lemon - 0.5 pcs
• butter - 2 tbsp. spoons

Preparation:

Now you can buy frozen mackerel in almost every store. And it is one of the most bought in its class. It is inexpensive, low in bones, and so useful that it will take an entire article to cover all of its benefits.

When buying, choose a fish with bulging and not dull eyes; her gills should be red or pink, without mucus and unnecessary inclusions; the surface of the carcass should be slightly damp and shiny; the belly of the fish is not swollen, and the carcass itself is elastic, not friable; if you smell it, then it should smell moderately fish, the smell should not be strong.

1. Defrost fish carcasses at room temperature. When defrosting, do not use hot or cold water, or a microwave oven. If you put the fish on a dish, then it will thaw quite quickly by itself.

Thaw until you can cut open her belly and reach the insides. It is better to do this when the fish is not yet fully thawed. Thoroughly clean the inside of the fish, removing dark films. If you bake it with your head, then it is imperative to remove the gills, otherwise the taste of the finished fish may be slightly bitter.

2. Be sure to rinse the entire carcass, drain with water and then pat dry with paper towels.

3. Salt the outside and inside of the carcass and sprinkle with fish spices.

A mixture of peppers is good for sea fish, usually pepper enhances the natural taste of the fish. Dried ginger is also perfect, it will add a light speck and will not kill the smell, and you can add a little thyme, or oregano, although a pinch of lemon balm will not be superfluous.

4. Rub mackerel with a mixture of salt and spices and let sit for 20-30 minutes, so that it is lightly marinated.

5. We put the oven on preheating, we will need a temperature of 180 degrees.

6. Prepare the foil, we need a length that is two and a half times the length of the fish. And two pieces, since we have two fish. We will bake each one separately.

We will put the pickled fish in foil, which must be laid out correctly.

The foil has a matte and shiny side. The matte side allows heat to pass through, while the shiny side reflects it. Therefore, we put the fish on the shiny side. And through the matte heat it will penetrate inside and remain there, will not be able to get out and will contribute to better baking. In this case, the fish will be perfectly baked and remain juicy.

7. And before we put the fish, we need to grease the place where we will put it. This is to prevent the skin from sticking during the baking process.

8. Cut the lemon into round slices, put on a greased place and then put mackerel on it.

9. Stir the mackerel either slightly diagonally or straight, that is, in such a way that it can be wrapped tightly. In this case, it is advisable not to leave gaps so that steam and moisture do not come out.

10. Lubricate the top and sides of the carcass and the inside of it with butter. The top of this manipulation will not stick to the foil, and the fish itself will turn out to be juicy and fragrant!

11. Wrap it tightly, put it on a baking sheet and put it in the oven for 30 minutes.

12. After this time, take out the baking sheet and pierce the carcass with a toothpick. When pierced, light juice may be released, this is a signal that it is completely ready, and moreover, we have saved all the juice in the fish. If the juice is pinkish, then the fish is not ready yet. In this case, cover it tightly with foil again and put it in the oven for a short time.

13. Remove the baking sheet from the oven and serve immediately, you can directly in the foil. Of course, after carefully folding the foil, make something like an impromptu plate out of it.

It is not necessary to remove it from the foil in order to maintain its appearance and integrity, and not to lose precious juice.

Although if you are serving fish for a festive table or for guests, then it is not recommended to leave the foil. In this case, carefully transfer the fish to a dish and decorate with fresh vegetables and herbs.

14. Serve with boiled or baked potatoes or with vegetables baked in the oven or grilled.

By the way, in the same way you can bake mackerel in foil and on the grill. In this way, fish is baked in the country or on a trip to nature.

15. Pour lemon juice on top and eat with pleasure!

The mackerel itself is a rather fatty fish, although, as it is believed, all this fat is only beneficial, and the fish itself is considered dietary, but you will not even feel this fat in the baked form. Everything is tasty, appetizing and healthy!

The simplest recipe turned out to be somewhat large in description. But this is only due to the fact that it includes basic provisions common to all recipes, including the selection and cleaning of fish, the selection of spices and the peculiarities of baking. In subsequent recipes, these descriptions will not be repeated, although they must be taken into account!

Baked fish with lemon and herbs

The following recipe is also used quite often. It's also simple and delicious. Surely it has already been described many times, but it would be wrong not to include it in our review. He is very popular and loved.

We need (for 2 servings):

• mackerel - 2 pieces
• lemon - 1 piece
• tomato - 1 pc (optional)
• onion - 1 piece
• dill, parsley - 7 - 8 branches
• butter - 1 tbsp. spoon
• salt, pepper - to taste

Preparation:

1. Rump the mackerel, remove the gills and rinse thoroughly, then pat dry with paper towels.

2. Rub the carcass with salt and pepper on the outside and inside.

3. Make several oblique cuts across the carcass.

4. Cut the onion, tomato and lemon into half rings.

5. Insert a lemon wedge and onion half rings into the cuts.

6. Put the rest of the onion, lemon and sprigs of dill and parsley into the belly.

7. Grease with butter the place on the foil where we will spread the fish.

8. Carefully transfer the fish to the foil and fold it into an envelope. Each fish is wrapped separately.

9. Preheat the oven to 220 degrees, bake for 25-30 minutes, depending on the size of the fish.

10. Serve hot, right in the foil, gently tucking it up and making something like a plate. It is not necessary to transfer it from foil to preserve the integrity of the fish and the juice. But this does not apply to the case when you serve fish for the arrival of guests. In this case, the foil must be removed without fail. Otherwise, guests may consider this a sign of disrespect.

11. Greens and lemon from the abdomen can be pulled out, they have already given up all their useful qualities and are no longer needed. You can leave the onion, it is soaked in the juice of fish and lemon and it became very tasty.

Mackerel with spinach and herbs

If you have spinach, make sure to cook this dish. Firstly, you will taste two of the most useful products at once, and secondly, you will simply have a delicious dinner.

We need:

• mackerel - 2 pieces
• onion - 1 piece
• spinach - 1 bunch
• dill, parsley - 1 bunch
• lemon - 0.5 pcs
• butter - 2 tbsp. spoons
• salt, pepper - to taste
• spices for fish - optional

Preparation:

1. Peel the mackerel from the entrails, cut off the head and tail. You can also gently remove the ridge, but you can cook with it too. I usually remove the spine and bones if I have time or if I am waiting for guests. If I'm preparing fish for a quick dinner, then I don't waste time removing the ridge.

2. Rub the fish with a mixture of pepper and salt. If desired, you can add to the mixture and fish spices. I already wrote about them in the first recipe. Squeeze the lemon juice out of the lemon. Let the fish lie for 20-30 minutes, so that it is lightly marinated.

3. In the meantime, let's start preparing the filling. Peel the onion and cut into small cubes. Fry it in butter until slightly golden brown or darken until soft, whichever you prefer.

4. Chop the spinach and greens and add to the fried onion, mix the contents and let it catch slightly. There is no need to fry and stew greens.

5. Let the filling cool slightly and fill the fish carcass with it.

6. Grease the foil with butter and place the fish on it. Wrap in a tight envelope so that steam does not escape. We wrap each carcass separately.

7. Bake in an oven preheated to 180 degrees for 30-35 minutes.

8. Serve on a large plate and garnish with fresh herbs and vegetables. As a side dish, you can serve baked potatoes.

The following recipe is also a classic in roasting any fish.

Recipe for mackerel baked in sour cream with vegetables

We need:

• mackerel - 2 pieces
• lemon - 1 piece
• onion - 1 piece
• tomato - 1 pc
• sour cream - 4 - 5 tbsp. spoons
• butter - 1 - 2 tbsp. spoons
• salt, pepper - to taste
• spices for fish - optional

Preparation:

1. Peel the mackerel from the entrails, rinse thoroughly under running water and dry with paper towels.

2. Sprinkle with a mixture of salt and pepper, and spices as desired. In addition to the spices specified in the first recipe, ground nutmeg can be included in this option, a pinch will be enough. It gives a light nutty smell and is very good in combination with sour cream! Grate the fish inside and out and let sit for 20-30 minutes.

3. Cut the onion, tomato and lemon into circles.

4. Grease the foil with butter, rub the back and inside of the fish with butter and place on the foil. We arrange each fish separately.

5. Put onion circles on top, put lemon and tomato on top. Put sour cream on top of the tomato. Wrap the foil in an envelope, being careful not to press it against the fish carcass. Leaving a little air space between the barrel of the fish and the foil will be great if you can. In this case, the sour cream will not stick to the foil.

At the same time, try to wrap the envelope tightly enough so that there are no gaps left through which the steam we need will come out.

6. Preheat the oven to 180 degrees and bake the fish for 30-35 minutes until tender.

If you want the fish to brown slightly, then open the foil 25 minutes after the start of baking and keep it in the oven for another 7-10 minutes. During this time, the mackerel will become a beautiful golden color.

In the same way, you can bake mackerel without adding vegetables, or adding not all of them, but only one of them. This is at your discretion.

7. Serve either directly in foil or by placing the fish on a plate and garnishing with herbs and vegetables. Usually, this is how fish is served for the arrival of guests or for a special occasion. And if you cook it as a dinner, then you can serve it in foil.

8. Eat with pleasure!

Delicious fish with potatoes and tomatoes

Using this recipe as an example, I will show you how to cook mackerel with potatoes. Thus, it will be possible to cook it according to the recipes already presented, simply by putting the potatoes in foil along with the fish.

In summer and autumn, in the same way, you can bake fish with any vegetables, adding bell pepper, and zucchini, and eggplant. Can be baked in the oven or on the grill. The essence of the preparation remains unchanged.

We need:

• mackerel - 2 pieces
• cherry tomatoes - 500 gr
• onions - 2 pieces
• garlic - 4 - 5 cloves
• dill, rosemary - 1 - 2 sprigs
• vegetable oil or butter - for lubrication
• salt, pepper - to taste
• spices for fish
• potatoes - 500 gr
• lemon - 0.5 pcs

Preparation:

1. Peel the potatoes and cook in salted water. After it is almost ready, you can check this with a sharp thin knife, the knife goes through easily, but the potatoes do not fall apart, drain the water and let it dry slightly.

2. In this recipe, mackerel can be cut into fillets, or can be baked with a whole carcass - the choice is yours.

If you want to cut the fish into fillets, first gut it, then cut off the head and tail. Then cut off the meat from one side to the very ridge, dividing the fish into two halves. Remove the backbone and bones, all fillets are ready.

We already know how to cook a carcass.

3. Sprinkle the prepared fillet or carcass with a mixture of salt, pepper and spices outside and inside and rub the mixture thoroughly into the skin and pulp. Let sit and marinate for 20-30 minutes.

4. Cut the cherry tomatoes into halves. If you use larger tomatoes, then cut them into circles or halves of circles, depending on the size of the fruit, 1 cm thick. If the tomatoes have a rough thick skin, then it is better to remove it in advance.

To do this, immerse the tomato in boiling water for 3-4 minutes, then pour it over with cold water and peel off the skin easily.

5. Cut the onion into half rings, peel the garlic and cut into two halves.

6. Cut two pieces of foil for two fish of the desired size. Grease the surface with vegetable or butter and put the fillet or whole carcass on it.

7. Place potatoes and tomatoes next to the fish. Put the onion and pepper on top of the fillet, and if you bake the whole carcass, then on top of the carcass and inside.

8. Roll up the foil with an envelope, being careful not to leave gaps. Bake for 30-35 minutes at 180 degrees.

9. Serve the cooked fish hot, pouring lemon juice on it. Eat with pleasure.

I write everywhere to serve fish hot, but in principle you can eat it cold. It tastes just as good when cold as hot! In all recipes!

With rosemary fried and baked in the oven

This recipe is interesting in that at first the fish is lightly fried in a pan, and only after that it is baked in the oven in foil. I must tell you that this recipe is very tasty and is always accepted with a bang! At least for a festive table, at least for an everyday one!

We need:

• mackerel - 2 pieces
• lemon - 1 piece
• ground rosemary - 1.5 tsp
• vegetable oil - for frying
• cherry tomatoes - for decoration
• green onions - for decoration
• salt, pepper - to taste

Preparation:

1. Gut the mackerel, remove the gills and rinse thoroughly. The tail can also be trimmed. Then pat dry with a paper towel.

Optionally, you can cut the carcasses into fillets or leave them whole, at your request.

2. Place fillets or whole carcasses in a bowl and sprinkle with salt, pepper and rosemary. Rub the mixture on the outside and inside of the carcass thoroughly.

Cut the lemon into two halves and squeeze the juice into the fish from both halves. Stir and leave to marinate for 30 minutes.

3. Heat oil in a large skillet and fry the fish for 5 minutes on each side.

4. Prepare the foil, lubricate it with oil in this case is no longer necessary. Put the fish on the foil, or one carcass, or two fillets in one serving. And roll it up in a tight envelope.

5. Preheat the oven to 200 degrees. Put the fish in foil on a baking sheet and bake for 10-12 minutes.

6. Put the cooked fish on a plate, garnish with green onions and cherry tomatoes, whole or cut into halves.

Mustard marinade for baked mackerel in foil

We need:

• mackerel - 2 pieces
• tomato - 2 pieces
• bell pepper - 1 piece
• onions - 2 pieces
• Dijon mustard - 4 tsp
• salt, pepper - to taste
• provencal herbs - 2 tsp
• butter - 1 tbsp. spoon

Preparation:

1. Gut the mackerel, remove the gills and trim the tail. Rinse thoroughly under running water, drain and pat dry with paper towels.

2. Sprinkle the fish with a mixture of salt, pepper and Provencal herbs, rub thoroughly inside and out. Then coat with mustard. You can use regular mustard, but if you have Dijon mustard, take it better. It has small grains and the dish will look more interesting.

3. Leave to marinate for 30 minutes.

4. Cut tomatoes and bell peppers into slices, onion rings.

5. Prepare two pieces of foil of the correct size. We would wrap our fish in it. Also, if you have baking paper, make that too. If not, then you can do with one foil.

6. Grease baking paper and put mackerel in it. There should be enough paper so that we can wrap the fish in it.

7. Lay onion, bell pepper and tomato sliced ​​into rings on top of the fish. Put the leftovers inside the carcass or put it side by side, covering the barrel.

8. Wrap the contents tightly in paper. Then put the bundle in foil and roll it into a bag.

9. Put the fish in foil on a baking sheet and put it in an oven preheated to 180 degrees. Bake 25-35 minutes until fish is done.

10. Serve with fresh herbs. Eat with pleasure!

Mackerel with capers and herbs

We need:

• mackerel - 2 pieces
• celery - 1 stalk
• capers with liquid - 25-30 gr
• lemon - 0.5 pcs
• dill or parsley - a bunch
• olive oil - 2 tbsp. spoons
• salt, pepper - to taste
• paprika - 1 tsp

Preparation:

1. Gut the mackerel, remove the gills and rinse thoroughly under running water, drain and pat dry with paper towels.

2. Wash the lemon, dry and grate the zest, only its yellow part. Then squeeze the juice into a separate bowl.

3. Cut the celery stalk into cubes, finely chop the dill.

4. Combine chopped dill, celery stalk and capers with liquid. Add zest, black pepper, paprika, half lemon juice and 1.5 tbsp. tablespoons of olive oil. Salt the mixture, but very sparingly, as the capers are already salted. To mix everything.

5. Fill the carcasses with the mixture.

6. Prepare two sheets of foil of the desired size. Lubricate them with oil, in particular the place where we will spread the fish. Lay out the fish, grease it with olive oil on top. Make cross-sections.

7. Cover tightly with foil, folding it into an envelope. Each fish should be in a separate foil.

8. Preheat the oven to 200 degrees. Put the fish in foil on a baking sheet and bake for 25-30 minutes, until cooked.

9. Eat hot or cold, whichever you prefer!

Now let's make some more complicated recipes. For their preparation, you need to have more time.

Mackerel under a shrimp coat stewed in white wine

A very interesting and delicious recipe that will impress anyone who has tried it.

We need:

• mackerel - 2 pieces
• shrimp - 200 gr
• lemon - 0.5 pcs
• sour cream or heavy cream - 200 ml
• white wine - 100 ml
• hard cheese - 50-70 gr
• dill - bunch
• salt, pepper - to taste
• rosemary, oregano - two pinches each (ground)
• vegetable oil
• butter - 1 tbsp. spoon

Preparation:

1. Gut the fish, cut off the head and tail and cut the carcass into fillets, removing the ridge and bones.

2. Rinse prepared fillets, drain with water and pat dry with paper towels. Then grate with a mixture of spices, salt and pepper, sprinkle with juice of half a lemon. Stir and leave to marinate for 1 hour.

3. Boil the shrimps for about 2-3 minutes. Then cool and remove the shell.

4. Fry the prepared and marinated fillets in a little oil for 5 minutes on each side. Then put it on paper towels to let the oil glass.

5. Fry the shrimps in a separate skillet in butter for 2 minutes. Then pour over them with white wine and let it boil for another 5 minutes. Then fill everything with sour cream and stir, while the fire must be turned off.

6. Place the fried fillets in a rimmed dish. Top with shrimp in sour cream. Sprinkle with grated cheese on top.

7. Cover the form with foil and put it in an oven preheated to 180 degrees for 15 minutes.

8. Then remove the foil and allow the cheese to brown.

9. Then get it out and eat with pleasure!

Fish stuffed with vegetables and baked in the oven in foil

What is stuffed with mackerel, it can be greens with spinach, or greens with capers, as we have already examined, or it can be other, sometimes, it would seem, the most unpredictable fillings. Let's take a look at some of them.

For stuffing, you can cook fish in the same way as we have already discussed in previous recipes, or you can stuff it and serve it very beautiful. This method is usually used when fish is baked for a holiday or a special occasion. Although for someone every day can be a holiday, which, in principle, is not far from the truth. And in this case, this method of filing will be just right.

We need:

• mackerel - 2 pieces
• carrots - 1 pc
• onions - 2 pieces
• zucchini - 1 pc (small)
• tomatoes - 2 pieces
• bell pepper - 1 piece
• lemon - 0.5 - 1 pc
• hard cheese - 100 gr
• salt, pepper - to taste
• spices for fish - 1 tsp
• vegetable oil - 3 - 4 tbsp. spoons

Preparation:

1. The hardest part of this recipe is the preparation of the fish. We will gut it in a somewhat unusual way. In the previous recipes, we cut open the belly and cleaned out the insides. In this case, everything will be completely different.

We will need to cut the fish not from the side of the abdomen, but from the side of the back. Take a sharp knife and make two long slits on either side of the ridge from head to tail.

Then make incisions on the very ridge near the head and tail and take out the bone. Save the head and tail. We remove the gills and entrails, be sure to clean the black film. In this case, the abdomen should remain intact.

When the fish has been cleaned, it must be thoroughly rinsed and then dried.

2. Mix spices, salt and pepper. Sprinkle the fish inside and out, rub thoroughly and pour over the lemon juice, squeezing it out with your hands, leave to marinate for 20-30 minutes.

3. In the meantime, prepare the vegetables.

4. Cut all vegetables into cubes of approximately the same size. The onion can be cut into smaller pieces, and the skin can be removed from the tomato. We already remember how this is done, the tomato must be kept in boiling water for 2-3 minutes, then doused with cold water and then peeled off.

5. Heat oil in a frying pan or saucepan, fry the onion. Then add carrots and fry for another 3 minutes, then bell peppers, zucchini, which we also fry for no more than 3 minutes. Finally, add tomatoes, which are also fried for 3 minutes.

Season vegetables with salt and pepper to taste. If desired, you can also add fresh herbs. It is not necessary to fry it. Just add and stir, then let the whole filling cool.

6. In the meantime, the fish has already been marinated, and we need to fill it with the cooled vegetable mixture. We fill.

7. Prepare the foil. Lubricate it with oil and carefully shift the fish. And you can first put the fish on foil, and only then fill it. This will probably be even more convenient. We put each fish on a separate layer of foil. We spread it belly down, filling up.

Grease the entire exposed surface of the carcass with vegetable or butter so that the skin remains intact during baking and then opening the foil envelope.

8. Now we need to tightly wrap the mackerel in foil so that there are no gaps. We put each fish in a separate envelope.

9. Meanwhile, preheat the oven to 180 degrees, put the envelopes with fish on a baking sheet and send them to the oven for 30 minutes.

10. Grate the cheese. After 35 -40 minutes, remove the baking sheet with fish, open the foil and sprinkle with cheese.

11. Put in the oven again, now for 15 - 20 minutes, until the cheese is melted and covered with a golden brown crust.

12. Get the finished fish, put it into a dish, decorate with fresh vegetables and herbs to your liking.

13. For this recipe, you can no longer cook a side dish, since we will use delicious baked vegetables for it. But if you are preparing such a dish for a festive table. then you can bake potatoes separately in the oven. As a rule, such potatoes are always found with a bang! And even with the side dish already available, he always eats with great pleasure!

14. Serve and treat all those present.

With vegetables and cheese and garlic marinade

And here is another video recipe where fish is baked with vegetables. It turns out to be very tasty and original in performance.

The video shows how to clean the fish from the back, and how to stuff it. The principle is the same and similar to the previous recipe. The recipe differs only in the composition of the products and the method of marinade.

In the recipe, mackerel is baked without foil, although the topic of today's article is baking fish in foil. In this, this recipe is somewhat different from all the others. All the better! The recipe can be seen as a guide to the fact that all previous recipes can also be baked without foil.

The fish will taste different, it will not be as juicy as baked in foil. But this will not make it less tasty.

How to stuff mackerel with mushrooms and onions

We need:

• mackerel - 2 pieces
• mushrooms (any) - 300 gr
• onions - 2 pieces
• lemon - 0.5 pcs
• sour cream - 0.5 cups
• hard cheese - 100 gr
• vegetable oil - 3 tbsp. spoons
• salt, pepper - to taste

Preparation:

For this recipe, mackerel must be cut in the same way as in the previous recipe, that is, from the back side. This will make it look better and more beautiful when served.

1. Cut the fish, gut and remove the gills. Rinse and dry.

2. Sprinkle with a mixture of salt and pepper and lemon juice. Leave to marinate for 20-30 minutes.

3. In the meantime, prepare the filling. To do this, cut the onion and mushrooms into cubes. The onions are smaller, and the mushrooms are larger, so that they are felt when we eat them.

You can take any mushrooms - fresh, frozen, pickled, salted. If there are no mushroom stocks at home, then buy champignons, they are sold all year round.

4. Heat the oil in a frying pan or in a saucepan and fry the onion until soft. Then add mushrooms and fry them together with onions for another 5-7 minutes over low heat. Add salt and pepper to taste. Cool the filling.

5. Prepare foil of the required size, grease it with oil and lay out the mackerel belly down. Two fish will need two separate shapes.

6. Fill the fish with the filling.

7. Grate cheese on a coarse grater and mix with sour cream. Place it on top of the mushroom filling.

8. Wrap the fish tightly in foil, try not to leave gaps.

9. Preheat the oven to 180 degrees. Bake the fish for 35-40 minutes, then open the foil and bake for another 10 minutes until golden brown appears on the surface.

This fish can be eaten both hot and cold. In all forms, it turns out to be very tasty.

You can skip using sour cream in this recipe and limit yourself to one cheese, or not use cheese, but cover the top with one sour cream. The recipe allows for this.

"Hot mimosa" - fish with vegetables and soy marinade

Everybody loves. It is cooked with saury or tuna. This is a salad that never lingers on the table.

So you can make hot mimosa from mackerel. All ingredients are used exactly the same as in a traditional salad. Only now they are all baked in the oven along with the fish.

Imagine how delicious it can be? Then watch the video and then your imagination will complete the presented picture, and you will certainly want to repeat the same dish for your household.

It looks very appetizing, beautiful and tasty! So take note of the recipe and be sure to cook it!

Mackerel with minced greens and eggs

We need:

• mackerel - 2 pieces
• hard boiled eggs - 3 pcs
• onions - 2 pieces
• cheese - 50 gr
• butter - 2 tbsp. spoons
• lemon - 0.5 pcs
• greens - a bunch
• salt, pepper - to taste

Preparation:

1. Gut the fish, remove the gills and rinse under running water. Any way you choose to stuff the fish will do. You can cut it from the back or abdomen.

2. Sprinkle the carcass with a mixture of salt and pepper and drizzle with lemon. Leave to marinate for 20-30 minutes.

3. In the meantime, prepare the minced meat. Dice the onion and fry in oil. Then refrigerate and add diced eggs and chopped herbs. Any greens can be used - it can be parsley, and dill, and green onions, in various combinations and combinations.

4. Fill the fish carcass with the minced meat and wrap it in oiled foil. Try to wrap it so that there are no gaps in the foil.

5. Bake at 180 degrees for 20 -25 minutes.

6. Then remove the baking sheet, open the foil and sprinkle the carcass with grated cheese. Put in the oven again and bake until the cheese crust is browned.

7. Serve hot, although cold, this fish turns out to be quite tasty!

This recipe can be prepared by cutting the fish into fillets. In this case, the filling is laid out on one half of the fillet and covered with the second half. The rest of the recipe remains unchanged.

Today we looked at recipes where mackerel is baked whole, or cut into fillets. We didn't cut it in pieces. Although there are also many such recipes, this will already be the topic of subsequent articles.

In general, mackerel fillings can be invented almost on the go, from what you have in the refrigerator. I think that you can consider the filling from cabbage, even from fresh, even from sauerkraut. You can fill the fish with porridge, and it will also be delicious.

I have a good old recipe where fish is stuffed with nuts, that's how they cook it. And although mackerel is not used there, I think that if you stuff it with nuts, it will not just be tasty, but very tasty!

Or you can add prunes to the nuts, and then a new recipe will appear. Prunes can also be added to onion and carrot filling, and you will surely like this recipe as well.

Mackerel goes well with almost any food. Therefore, no matter what you cook it with, your dinner will always be at its best. Do not be afraid to experiment and, most importantly, always cook with desire and mood. And then everything that you cook will be not only tasty, but also healthy.

Indeed, in addition to the products from which you cook, you also invest a piece of your soul. And this is always one of the most basic ingredients in food preparation. And it is no coincidence that there is such an expression as "cook with a soul!". This is the only way to start this process.

Dear friends, if you have interesting recipes for making mackerel in foil, share with us in the comments. And then everyone can cook the fish according to your recipe.

If you liked today's recipes, share them on social networks. Thank you in advance for this!

Bon Appetit!

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 minerals 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 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 deliciously in a closed ceramic form, in it it will also bake evenly and remain juicy and tender.


Such a fish can be baked 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.