Bake mackerel fish with apples and cranberries. Culinary recipes and photo recipes
Ingredients (For 4 people)
Mackerel 2 pcs.
Apple 1 pc.
Onion 1 pc.
Lemon 0.25 pcs.
Apple juice 200 ml
Butter 50 g
Juniper 4 pcs.
Allspice 4 pcs.
Salt to taste
Freshly ground pepper taste
Step-by-step recipe Baked mackerel with apples with photo
1. Preheat the oven to 180°C. Place the juniper and allspice in a mortar and crush as finely as possible.
2. Fillet each mackerel and rub with salt and pepper and the mortar mixture. Let sit at room temperature for about 15 minutes.
3. Meanwhile, peel the onion and cut into thin feathers. Slice the lemon into thin quarters. Cut the apple (without peeling) lengthwise into thin slices. Gently mix the apple, onion and lemon, add salt and pepper.
4. Fold the foil in half to make pieces approximately 20x30cm. Place the apple, onion and lemon mixture in the center of each. Place one fish fillet on each.
5. Cut the cold butter into thin slices and carefully place on the fish. Lift the edges of the foil and pinch them together a little to create a “container”.
6. Place the foil “containers” with the fish on a baking sheet and carefully pour 50 ml of apple juice into each. Bake until fish is cooked through, about 15 minutes. Serve hot with baked potatoes.
Let's prepare mackerel baked with apples and rosemary in the oven. Its meat contains a lot of proteins that are easily digestible. It is also rich in vitamins, especially A and D. Mackerel also contains a lot of minerals necessary for the functioning of the human body.
Oven baked mackerel recipe
Dish: Main course
Cooking time: 1 hour
Total time: 1 hour
Ingredients
- 2 pcs. mackerel fish
- 5-6 pcs. apple preferably green
- 1 PC. lemon
- 1 handful rosemary
- salt
Step-by-step recipe with photos
How to bake mackerel with apples in the oven
We practically never defrost mackerel, which makes it easier to cut. Cut off the head, fins, and tail. We carefully clean the belly from the insides to remove all the films. Mackerel has no scales.
Cut the apples into large pieces. The apple juice that will be released during baking will give the fish an extraordinary taste, it will not be too greasy.
Place the cooked fish carcasses in a container with sides so that they lie flat. Sprinkle the fish with salt and rosemary. Don't skimp on the rosemary. It will make the mackerel especially flavorful. Cover it with apples on all sides, don’t forget to put a few pieces in the belly. Sprinkle apples and fish with lemon juice. Lemon is needed in order to remove the pronounced smell of fish (at the same time, wipe the dishes and cutting board with lemon).
Place the mackerel in the oven, having previously set the temperature to 200 degrees. Bake for approximately forty minutes. The skin of the apples should darken. We take the fish out of the oven.
It looks delicious and is very tasty! Mackerel has almost no bones, so it can be safely given to children. Lettuce leaves or fresh cabbage salad are best as a side dish. Apples are also eaten with pleasure. A baked apple is considered a dietary product. And in combination with fish, it’s simply a magical taste! This mackerel can also be eaten cold. It will not lose its taste. Don't be afraid of the smell of frozen mackerel. After cooking the fish according to this recipe, not a trace will remain of it!
Description
What do you usually use to bake fish in foil in the oven? With potatoes, onions, well, perhaps with vegetables... I cooked carp with tomatoes and mackerel with lemon. What about the original recipe?
Baked mackerel with apples is an unexpected combination, right? And how delicious it turns out! I was even surprised, having cautiously tried the “combination of the incongruous.” All the ingredients of this unusual dish “came together” so harmoniously. Delicious baked mackerel in foil, under a “coat” of onions and baked apples, a little butter and spices - even without the lemon that was stated in the original, it turned out just like in a restaurant!
Apples give the fish the same sourness that lemon juice usually gives in similar oven-baked fish recipes. And don’t worry about the apples needing to be peppered and salted, because in entrecote the same thing happens to them, they are also smeared with mayonnaise, and how delicious it turns out! And they bake duck with apples - this is such a universal fruit. Both sweet and salty... So let's cook! In just an hour, with virtually no effort, you will have a healthy dinner for your family! After all, fatty sea fish contains many important substances - phosphorus, omega-3 polyunsaturated fatty acids - and these fats are not harmful, but on the contrary, they are very necessary for the body! In addition, baked fish is much more dietary and healthier than fried fish. Offer it to the kids (there are few bones in mackerel, but still be careful), and eat it yourself!
Ingredients:
- 1 fresh frozen mackerel;
- 1 medium green apple (Golden, Antonovka, Simirenko);
- 1 small onion;
- A pinch of salt;
- A pinch of black pepper;
- 2-3 peas of allspice;
- 1 teaspoon olive oil.
Instructions:
We smash the allspice peas on a board with a kitchen hammer, put a towel folded several times under it - so that it doesn’t get too loud :) Such crushed pepper is much more fragrant than ready-ground ground pepper in bags!
Mix allspice with salt. Wash the fish and rub it with spices inside and out. Leave for 10-15 minutes, and in the meantime prepare the onions and apples.
Peel the onion and cut into feathers. Do you know how it is? As for French onion soup: cut the onion in half so that the layers are held on the lobe (where the root is), and then - it looks like half rings, but not across, but along. You get these “feathers” that don’t fall apart, but stick together.
We also wash the apples, but do not peel them. Cut the apples into quarters, remove cores and partitions and cut into thin (2-3 mm) slices.
Salt, pepper and mix apples and onions.
Place half the apples and onions on a sheet of baking foil (shiny side facing out), the fish on them, and the rest of the apple-onion mixture on top and on the sides.
Carefully wrap in foil and place in a fireproof dish, pouring 1.5-2 cm of water to the bottom.
This recipe for mackerel in the oven is the exact opposite of your preferences for this delicious fish, if you are used to seeing mackerel only in salted or pickled form. You should not immediately reject and claim that fruits and fish are incompatible. Properly cooked mackerel in foil with apples can ultimately give such an amazing result that you will forget about fish pickles for a long time! This recipe for mackerel in foil is very popular in Japan, and there they know a lot about fish and seafood, they are ready to bake, boil and fry it not only with fruits, but also with soft cheeses, vegetables and all imaginable and inconceivable sauces. Shall we try?
Ingredients:
- mackerel – 1 kg/2-3 pcs.;
- apple – 1 pc.;
- quince – 1 pc.;
- lemon – 0.5 pcs.;
- onions – 1-2 pcs.;
- seasoning for fish dishes – 1 tbsp;
- dry thyme – 1 tbsp;
- salt - to taste;
- dry white wine – 150 ml.
Cooking time: 1 hour
Servings: 3
Step-by-step preparation with photos
1. The freshest, just caught mackerel will be considered the most delicious fish. But such a benefit, if you live in an area remote from fishing grounds, is just a dream. Therefore, we go to the store and buy more affordable - fresh frozen mackerel. We defrost the carcasses in the refrigerator, on the shelf with the highest temperature, clean out the entrails, remove the gills (obligatory if you leave the head!), and wash to remove dark films and blood clots. The belly of the fish should be light, the gill cavity should be washed.
2. Blot the fish with a kitchen towel and sprinkle with fish seasoning.
3. We prepare apples and quince for filling and stuffing the fish belly - remove the core, leave the skin, do not cut it off. Cut apples and quinces into thin slices.
4. Our mackerel will be baked on a bed of onions - this way it will not stick on one side to the foil and will be imbued with the additional aroma of baked onions. Slice the onion very thinly, since the fish will not be in the oven for very long; you need the onion rings to also have time to bake along with the fish. Cut the lemon thinly into half slices.
5. Lay out a piece of foil for one mackerel carcass on the table, place onion rings in the center lengthwise according to the size of the carcass, sprinkling them with dried thyme (any other herb to taste).
6. Place mackerel on the onion, place apple and quince slices in the belly, mixed with lemon slices.
7. In this way we “decorate” the whole fish, immediately place it on a baking sheet, fold the foil, forming a “boat”.
8. Heat the oven to 200, pour 40-50 ml of white wine into each “boat”.
9. Before placing the mackerel in a hot oven, close the foil on top and let the fish bake in its own juices for about 20 minutes.
10. Then we free the mackerel from the top layer of foil - we open all the “envelopes”.
11. We bake for the last five minutes under the grill, forming a beautiful and crispy crust on the skin. Adjust its brownness and intensity according to your personal preference, increasing the time the mackerel spends under the grill. Mackerel with apples in the oven in foil is ready! We highly recommend serving it on the table directly in a foil pocket, with all the juices and fragrant aromas...
12. The recipe is very winning, it cooks quickly, and is suitable for a Sunday feast or family dinner, when you don’t want to spend your free time on kitchen fuss. Better pay attention to your loved ones and enjoy your meal!
This recipe for mackerel in the oven is the complete opposite of your preferences for this delicious fish, if you are used to seeing mackerel only in salted or pickled form. You should not immediately reject and claim that fruits and fish are incompatible. Properly cooked mackerel in foil with apples can ultimately give such an amazing result that you will forget about fish pickles for a long time! This recipe for mackerel in foil is very popular in Japan, and there they know a lot about fish and seafood, they are ready to bake, boil and fry it not only with fruits, but also with soft cheeses, vegetables and all imaginable and inconceivable sauces. Shall we try?
Ingredients:
- mackerel - 1 kg/2-3 pcs.;
- apple - 1 pc.;
- quince - 1 pc.;
- lemon - 0.5 pcs.;
- onions - 1-2 pcs.;
- seasoning for fish dishes - 1 tbsp;
- dry thyme - 1 tbsp;
- salt - to taste;
- dry white wine - 150 ml.
1. The freshest, just caught mackerel will be considered the most delicious fish. But such a benefit, if you live in an area remote from fishing grounds, is just a dream. Therefore, we go to the store and buy more affordable - fresh frozen mackerel. We defrost the carcasses in the refrigerator, on the shelf with the highest temperature, clean out the entrails, remove the gills (obligatory if you leave the head!), and wash to remove dark films and blood clots. The belly of the fish should be light, the gill cavity should be washed. 
2. Blot the fish with a kitchen towel and sprinkle with fish seasoning. 
3. Prepare apples and quinces for filling and stuffing the fish belly - remove the core, leave the skin on, do not cut it off. Cut apples and quinces into thin slices. 
4. Our mackerel will be baked on an onion bed - this way it will not stick on one side to the foil and will be saturated with the additional aroma of baked onions. Slice the onion very thinly, since the fish will not be in the oven for very long; you need the onion rings to also have time to bake along with the fish. Cut the lemon thinly into half slices. 
5. Lay out a piece of foil for one mackerel carcass on the table, place onion rings in the center lengthwise according to the size of the carcass, sprinkling them with dried thyme (any other herb to taste). 
6. Place mackerel on the onion, place apple and quince slices in the belly, mixed with lemon slices. 
7. In this way we “decorate” the whole fish, immediately place it on a baking sheet, fold the foil, forming a “boat”. 
8. Heat the oven to 200, pour 40-50 ml of white wine into each “boat”. 
9. Before placing the mackerel in a hot oven, close the foil on top and let the fish bake in its own juices for about 20 minutes. 
10. Then we free the mackerel from the top layer of foil - open all the “envelopes”. 
11. We bake for the last five minutes under the grill, forming a beautiful and crispy crust on the skin. Adjust its brownness and intensity according to your personal preference, increasing the time the mackerel spends under the grill. Mackerel with apples in the oven in foil is ready! We highly recommend serving it on the table directly in a foil pocket, with all the juices and fragrant aromas... 
12. The recipe is very winning, it cooks quickly, and is suitable for a Sunday feast or family dinner, when you don’t want to spend your free time on kitchen fuss. Better pay attention to your loved ones and enjoy your meal!
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