It's hard to find a person who doesn't like fish. They love it for its healthy qualities, speed of preparation and simply because it is very tasty, prepared in any way. We boil, fry, steam and of course bake fish. 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 tasty and beautiful when served. Plus, you only need 30-40 minutes to prepare a quick, delicious dinner.
Today we will talk about mackerel, also called mackerel, and how it can be deliciously baked. These will be both very simple recipes and more complex recipes. Although not so complex that they will be difficult to prepare even for novice cooks.
And there are quite a lot of recipes for its preparation, no matter what fillings it is prepared with. Today we will consider only the most basic and popular of them. And having understood the principle of cooking, you can come up with any fillings yourself from the products that you find in your refrigerator.
Mackerel baked in foil according to the simplest recipe
The recipe for mackerel prepared in this way is as simple as it is tasty. And that’s why many people prefer it when baking fish. I like this recipe because the fish is prepared with virtually no additives, and when you eat it, you are eating fish and nothing else!
We will 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 chilled or fresh frozen mackerel in almost every store. And it is one of the best-selling in its class. It's inexpensive, low in bones, and so healthy that you'd need an entire article to write about all its benefits.
When purchasing, choose fish with bulging and not dull eyes; its gills should be red or pink, without mucus and unnecessary inclusions; the surface of the carcass should be slightly moist and shiny; the belly of the fish is not swollen, and the carcass itself is elastic, not loose; if you smell it, it should smell moderately fishy, the smell should not be strong.
1. If you purchased frozen fish, it should be thawed at room temperature. When defrosting, do not use hot or cold water or a microwave. If you put the fish on a dish, it will thaw itself quickly enough.
Thaw until you can cut open its belly and remove the entrails. It is better to do this when the fish is not completely defrosted. Thoroughly clean the inside of the fish, removing dark films. If you bake it with the head on, you must remove the gills, otherwise the taste of the finished fish may be slightly bitter.
If the fish is fresh, gut it and remove the gills.
2. Be sure to rinse the entire carcass, let the water drain and then dry with paper towels.
3. Salt the carcass outside and inside and sprinkle with fish spices.
For sea fish, a mixture of peppers is good; usually pepper enhances the natural taste of the fish. Dried ginger is also perfect, it will add a slight spice and will not overwhelm the smell, and you can add a little thyme or oregano, although a pinch of lemon balm will not be superfluous.
4. Rub the mackerel with a mixture of salt and spices and let it sit for 20-30 minutes so that it is lightly marinated.
5. Put the oven on preheat, we will need a temperature of 180 degrees.
6. Prepare the foil; we will 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 place the marinated 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 place the fish on the shiny side. And through the matte heat 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 lay out the fish, we need to lubricate the place where we will put it. This is necessary so that the skin does not stick during baking.
8. Cut the lemon into rounds, place on a greased area and then place the mackerel on it.
9. Stir the mackerel either slightly diagonally or straight, that is, in such a way that it can be tightly wrapped. In this case, it is advisable not to leave any gaps so that steam and moisture do not escape.
10. Grease the top and sides of the carcass and its inside with butter. As a result of this manipulation, the top will not stick to the foil, and the fish itself will turn out juicy and flavorful!
11. Wrap tightly, place on a baking sheet and place 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 come out, this is a signal that it is completely ready and, moreover, we have retained all the juice in the fish. If the juice is pinkish in color, it means the fish is not ready yet. In this case, it must be tightly covered with foil again and placed in the oven for another short time.
13. Remove the baking sheet from the oven and serve immediately, or directly in foil. Of course, having first carefully folded 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 on a holiday table or for guests, it is not recommended to leave the foil. In this case, carefully transfer the fish to a plate and decorate with fresh vegetables and herbs.
14. You can serve with boiled or baked potatoes or with oven-baked or grilled vegetables.
By the way, you can bake mackerel in foil and on the grill in the same way. This is how fish is baked at the dacha or when going out into the countryside.
15. Sprinkle lemon juice on top and enjoy!
Mackerel itself is a fairly fatty fish, although it is believed that all this fat is only beneficial, and the fish itself is considered dietary, but you won’t even feel this fat when baked. Everything is delicious, appetizing and healthy!
The simplest recipe turned out to be a little long in description. But this is only because it includes basic provisions common to all recipes, including selection and cleaning of fish, selection of spices and baking features. These descriptions will not be repeated in subsequent recipes, 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. It has probably been described many times already, but it would be wrong not to include it in our review. He is very loved and popular.
We will need (for 2 servings):
- mackerel – 2 pcs.
- lemon - 1 pc.
- tomato - 1 pc (optional)
- onion - 1 pc.
- dill, parsley - 7 - 8 sprigs
- butter - 1 tbsp. spoon
- salt, pepper - to taste
Preparation:
1. Gut the mackerel, remove the gills and rinse thoroughly, then dry with paper towels.
2. Rub the carcass with salt and pepper outside and inside.
3. Make several oblique cuts across the carcass.
4. Cut onion, tomato and lemon into half rings.
5. Insert a lemon slice and onion half rings into the cuts.
6. Place the remaining onion, lemon and sprigs of dill and parsley into the belly.
7. Grease with butter the place on the foil where we will place 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, directly in the foil, carefully tucking it in and making something like a plate. It is not necessary to transfer it from foil to preserve the integrity of the fish and juice. But this does not apply to the case when you serve fish when guests arrive. In this case, the foil must be removed. Otherwise, guests may consider this a sign of disrespect.
11. Greens and lemon can be pulled out of the belly; they have already given up all their beneficial qualities and are no longer needed. You can leave the onion, it has been soaked in the juice of the fish and lemon and has become very tasty.
Mackerel with spinach and herbs
If you have spinach, then be sure to prepare this dish. Firstly, you will taste two healthy products at once, and secondly, you will simply have a delicious dinner.
We will need:
- mackerel – 2 pcs.
- onion - 1 pc.
- 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. Clean the mackerel from the entrails, cut off the head and tail. You can also carefully remove the spine, but you can cook with it as well. I usually remove the backbone and bones if I have time or am expecting guests. If I’m cooking fish for a quick dinner, then I don’t spend time removing the ridge.
2. Rub the fish with a mixture of pepper and salt. If desired, you can add fish spices to the mixture. I already wrote about them in the first recipe. Squeeze lemon juice from lemon. Let the fish sit for 20-30 minutes to marinate slightly.
3. In the meantime, let's prepare the filling. Peel the onion and cut into small cubes. Fry it in butter until slightly golden or simmer until soft, whichever you prefer.
4. Chop the spinach and greens and add to the fried onions, mix the contents and let them stick slightly. There is no need to fry or stew the 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 it in a tight envelope so that no steam escapes. 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. Oven baked potatoes can be served as a side dish.
The following recipe is also a classic for baking any fish.
With tomatoes
It's very easy to cook mackerel with tomatoes in foil to make a delicious, aromatic dish. Due to the combination of fatty fish and juicy tomatoes, you will get a very soft, melt-in-your-mouth second dish, which will be soaked in piquant tomato juice. It is good served for dinner with a side dish of fresh vegetables, boiled pasta or fried potatoes. Traditionally, rice is recommended.
Ingredients:
- fish – 3 carcasses;
- salt – 35 g;
- seasoning for fish – 20 g;
- onion – 1 pc.;
- tomato – 2 pcs.
Cooking method:
- Wash the fish, gut it, cut off the head and tail, cut into portions, add salt and place on foil.
- Cut the tomato into slices, the onion into half rings, and place between the fish pieces. Sprinkle with seasoning.
- Wrap and place on a baking sheet or in a mold. Bake at 180 degrees for 33 minutes.
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Recipe for mackerel baked in sour cream with vegetables
We will need:
- mackerel - 2 pieces
- lemon - 1 pc.
- onion - 1 pc.
- tomato - 1 pc.
- sour cream - 4 - 5 tbsp. spoons
- butter - 1 - 2 tbsp. spoons
- salt, pepper - to taste
- spices for fish - optional
Preparation:
1. Clean the mackerel from the insides, 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 indicated in the first recipe, you can include ground nutmeg in this option; a pinch will be enough. It gives a slight nutty smell and is very good in combination with sour cream! Rub the fish inside and out and let it sit for 20-30 minutes.
3. Cut onion, tomato and lemon into circles.
4. Grease the foil with butter, rub the back and inside of the fish with oil and place it on the foil. We arrange each fish separately.
5. Place onion slices on top, put lemon on them and tomato on top. Spread sour cream on top of the tomatoes. Wrap the foil in an envelope, being careful not to press it against the fish carcass. If you can leave a small air space between the side of the fish and the foil, that would be great. 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 through which the steam we need will escape.
6. Preheat the oven to 180 degrees and bake the fish for 30-35 minutes until cooked.
If you want the fish to brown slightly, 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 exactly the same way, you can bake mackerel without adding vegetables, or by adding not all of them, but only one. 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. This is usually how fish is served when guests arrive or for a special occasion. And if you are preparing it as dinner, you can serve it in foil.
8. Eat with pleasure!
How to bake mackerel with lemon in the oven + cooking time
Probably the most popular fish companion ingredient is lemon. It is this that gives the fish a pleasant aroma and its acid perfectly marinates the fish meat. And if, after the fish has been marinated, you bake it... the result will be simply a bomb dish!
Ingredients:
- Mackerel – 3-4 pcs.
- Lemon – 1 pc.
- Onion – 1 pc.
- Salt
- Pepper
- Mayonnaise
- Vegetable oil
Preparation.
We cut up the fish. We make transverse cuts on its back.
Pepper and salt. Cut the onion and lemon into half rings. Insert lemon slices and onions into the cuts.
Place the fish on greased foil.
You can first make a pillow of onions with lemon, and then put a fish carcass on it. This will make the dish even more flavorful.
Lubricate the fish with mayonnaise.
Wrap tightly in foil. Let the fish bake for 35-40 minutes at 180⁰.
5 minutes before cooking, remove the foil on top and let the fish brown.
The finished mackerel is beautiful, aromatic and very tasty!
How to bake mackerel with lemon in the oven.
Delicious fish with potatoes and tomatoes
Using this recipe as an example, I will show you how to cook mackerel with potatoes. This way, you can cook it according to the recipes already presented, simply by placing the potatoes in foil along with the fish.
In summer and autumn, you can bake fish with any vegetables in the same way, adding bell pepper, zucchini, and eggplant. Can be baked both in the oven and on the grill. The essence of the preparation remains unchanged.
We will need:
- mackerel - 2 pieces
- cherry tomatoes – 500 gr
- onion - 2 pcs
- garlic - 4 - 5 cloves
- dill, rosemary - 1 - 2 sprigs each
- vegetable oil or butter - for greasing
- salt, pepper - to taste
- spices for fish
- potatoes - 500 gr
- lemon - 0.5 pcs
Preparation:
1. Peel the potatoes and boil in salted water. After it is almost ready, you can check it with a sharp thin knife, the knife passes easily, but the potatoes do not fall into pieces, drain the water and let it dry slightly.
2. In this recipe, mackerel can be cut into fillets, or you can bake the whole carcass - the choice is yours.
If you want to fillet a fish, first gut it, then cut off the head and tail. Then cut off the meat on one side right up to the ridge, dividing the fish into two halves. Remove the backbone and bones and the fillet is 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 thoroughly rub the mixture into the skin and flesh. Let sit and marinate for 20-30 minutes.
4. Cut the cherry tomatoes into two 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 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 rinse with cold water and easily remove the skin.
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 size we need. Grease the surface with vegetable or butter and place the fillet or whole carcass on it.
7. Place potatoes and tomatoes next to the fish. Place onions and peppers on top of the fillet, and if you bake a whole carcass, then on top of the carcass and inside.
8. Fold the foil into an envelope, being careful not to leave any gaps. Bake for 30-35 minutes at 180 degrees.
9. Serve the finished fish hot, pouring lemon juice over it. Eat with pleasure.
I write everywhere to serve the fish hot, but in principle you can eat it cold. It tastes just as good cold as it does hot! In all recipes!
With potatoes and tomatoes
If guests come without warning and there is no time to cook or hungry household members are waiting for a delicious dinner - bake mackerel with potato tubers and you will get a complete meal.
Preparation time: 40 minutes.
Cooking time: 40 minutes.
Energy value:
- proteins - 10.5;
- fats - 12.6;
- carbohydrates - 6.2;
- calorie content -179.7.
Required ingredients:
- 2 fresh frozen mackerel;
- potatoes - 8 tubers;
- fleshy tomato - 4 fruits;
- onion - 3 large;
- 1/2 part lemon;
- salt, peppers - 0.5 teaspoon each;
- mayonnaise - 4 tbsp;
- garlic - 2 cloves;
- cheese - 150 gr;
- spices - to taste.
Step by step recipe:
- Take out the mackerel and leave until completely defrosted.
- Cut the onion into rings, carrots into cubes. Fry in a well-heated frying pan.
- Cut the potatoes into slices or small strips. Tomatoes in circles, if the fruit is large, then in cubes. We leave one tomato for the “fur coat”.
- Combine together, squeeze out the garlic, add spices, mayonnaise and mix well.
- Cover the pan with foil, spread the resulting mixture, and place a layer of fried vegetables on top.
- Meanwhile, the fish was completely defrosted. Separate the head, tail, remove the skin. We will pay special attention to the abdominal area so that there are no black films left. We cut it into 4 fillet parts.
- Squeeze the juice from the lemon and mix with fish seasoning, coat the fillets with the resulting mixture and marinate for 20 minutes.
- Place the mackerel halves in the pan on a vegetable layer. The next layer is tomato, followed by grated cheese. Coat the layers with a mesh of mayonnaise.
- Cover the pan with foil and place the dish in the oven for 40 minutes at a temperature of 200 degrees.
- The finished dish does not need any additional side dish. Garnish with lemon halves and mint leaves.
Roasted and baked with rosemary
This recipe is interesting because first the fish is lightly fried in a frying 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 received with Hurray! At least for a holiday table, at least for everyday life!
We will need:
- mackerel – 2 pcs.
- lemon - 1 pc.
- ground rosemary - 1.5 teaspoons
- vegetable oil - for frying
- cherry tomatoes - for decoration
- green onions - for garnish
- salt, pepper - to taste
Preparation:
1. Gut the mackerel, remove the gills and rinse thoroughly. The tail can also be trimmed. Then dry with a paper towel.
If desired, you can fillet the carcasses or leave them whole, according to your desire.
2. Place fillets or whole carcasses in a bowl, sprinkle with salt, pepper and rosemary. Rub the mixture thoroughly on the outside and inside of the carcass.
Cut the lemon into two halves and squeeze the juice from both halves into the fish. Stir and leave to marinate for 30 minutes.
3. Heat the oil in a large frying pan and fry the fish for 5 minutes on each side.
4. Prepare the foil; in this case, there is no need to grease it with oil. Place fish on foil, either one carcass or two fillets in one serving. And roll it up into a tight envelope.
5. Preheat the oven to 200 degrees in advance. Place the fish in foil on a baking sheet and bake for 10-12 minutes.
6. Place the finished fish on a plate, garnish with green onions and cherry tomatoes, whole or cut into two halves.
How to cook mackerel in the oven with potatoes in foil (step-by-step recipe)
Fish and potatoes is a win-win option to quickly, satisfyingly and tasty feed your family using the simplest ingredients.
For this recipe we will need three main products: a kilogram of potatoes, a couple of perch, 3 onions. Add lemon, salt, spices and you can start cooking.
- We clean a couple of fish from the entrails, cut off the head, and cut into two halves along the ridge. Season with salt, pepper and olive oil. For one well-salted and peppered individual, 0.5 tsp is enough. oils
- Peeled potatoes, cut into 4-5 mm thick. Thicker pieces will not have time to bake when the fish is ready, and thinner pieces will fall apart into mush. Chop the onion into thin rings.
- Cut the lemon into thin rings. Place chopped vegetables in a large bowl, salt and pepper to taste, add vegetable oil. Mix everything carefully and transfer to a baking dish.
- Top with mackerel halves and lemon slices. We wrap the foil in such a way that it does not touch the sea predator, because the foil will stick to it during baking and the result will be “unattractive.”
- Place in a preheated oven at 200 degrees for 40 minutes. After the time has passed, open the foil and send it back for another 15-20 minutes, until a beautiful golden brown crust appears.
- Place the mackerel baked in foil with potatoes on a large plate. And one more light touch - sprinkle with chopped herbs and decorate with vegetables on hand and the dish is ready!
- Serve hot. Look, it looks great! Magical smell and very appetizing! Simple, complete, delicious! Bon appetit!
Mustard marinade for mackerel baked in foil
A very tasty recipe that I highly recommend to everyone. Incredibly delicious!
We will need:
- mackerel – 2 pcs.
- tomato - 2 pcs
- bell pepper - 1 piece
- onion - 2 pcs
- Dijon mustard - 4 teaspoons
- salt, pepper - to taste
- Provencal herbs - 2 teaspoons
- butter - 1 tbsp. spoon
Preparation:
1. Gut the mackerel, remove the gills and trim the tail. Rinse thoroughly under running water, drain and dry with paper towels.
2. Sprinkle the fish with a mixture of salt, pepper and Provencal herbs, thoroughly rub it inside and out. Then coat with mustard. You can use regular mustard, but if you have Dijon mustard, use it better. It has small grains and the dish will look more interesting.
3. Leave to marinate in this form for 30 minutes.
4. Cut tomatoes and bell peppers into slices, onion into rings.
5. Prepare two pieces of foil of the required size. We will wrap our fish in it. Also, if you have baking paper, prepare that too. If not, then you can get by with just foil.
6. Grease baking paper with oil and place mackerel in it. There should be enough paper so that we can wrap the fish in it.
7. Lay onion, bell pepper and tomato cut into rings on top of the fish. Place the remains inside the carcass or place it nearby, covering the barrel.
8. Wrap the contents tightly in paper. Then place the package in foil and roll it into a bag.
9. Place the fish in foil on a baking sheet and place it in an oven preheated to 180 degrees. Bake for 25-35 minutes until the fish is cooked through.
10. Serve with fresh herbs. Enjoy eating!
The best recipe for mackerel slices with lemon and onion in foil
This is one of the successful ways to cook fish, which does not take much time, the taste is simply amazing. The dish looks so appetizing that it will be a wonderful decoration for a festive or everyday table.
Ingredients:
- 2 mackerel;
- 1 lemon;
- 1 onion;
- 1 bell pepper;
- salt and pepper to taste.
Cooking steps:
1. I’m preparing a vegetable pillow - I took a bell pepper and cut it into pieces. I cut the onion into half rings. I cleaned the fish well, washed it, made cuts on the sides, as if into pieces, but not completely. I salted the mackerel, peppered it a little, and inserted lemon slices into the cuts.
2. Place foil in a heat-resistant form. I make a pillow for the fish - I put onions and bell peppers on the bottom of the mold.
3. Place fish on vegetables and grease with a small amount of sunflower oil.
4. Cover the fish loosely with foil and place it in a preheated oven at 180 degrees for 30-40 minutes.
5. 40 minutes have passed, I open the foil and put the mackerel back in the oven for 15-20 minutes so that it becomes golden brown.
The dish turned out very tender, juicy, appetizing and divinely delicious. Try to cook, even if you are not the most skilled cook, you can easily cope with this recipe and become a real professional in cooking fish.
Mackerel with capers and greens
We will need:
- mackerel – 2 pcs.
- celery - 1 stalk
- capers with liquid - 25 30 g
- lemon - 0.5 pcs
- dill or parsley - a bunch
- olive oil - 2 tbsp. spoons
- salt, pepper - to taste
- paprika - 1 teaspoon
Preparation:
1. Gut the mackerel, remove the gills and rinse thoroughly under running water, drain and dry with paper towels.
2. Wash the lemon, dry it and grate the zest, only the yellow part. Then squeeze the juice into a separate bowl.
3. Cut the celery stalk into cubes, finely chop the dill.
4. Mix chopped dill, celery stalk and capers together with the liquid. Add the zest, ground black pepper, paprika, half the lemon juice and 1.5 tbsp. spoons of olive oil. Salt the mixture, but very sparingly, since the capers are already salted. Mix everything.
5. Fill the carcasses with the resulting mixture.
6. Prepare two sheets of foil of the required size. Lubricate them with oil, in particular the place where we will place the fish. Place the fish and brush the top with olive oil. Make transverse cuts.
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. Place the fish in foil on a baking sheet and bake for 25-30 minutes until fully cooked.
9. Eat hot or cold, whichever you prefer!
Well, now let's prepare more complex recipes. To prepare them you need to have more time.
Baked mackerel in sour cream, stuffed with champignons
Ingredients:
- Fish - 350 gr.;
- Champignons - 150 gr.;
- Egg - 1 pc.;
- Onion - 1 pc.;
- Hard cheese - 150 gr.;
- Sour cream - half a glass;
- Lemon - a third;
- Dill greens - 1 bunch;
- Vegetable oil - 4 tbsp. spoons;
- Spices - to your taste.
Cooking process:
We completely gut the fish and remove everything unnecessary. We need fillet.
Then season the fillet, pour in lemon juice and oil. Place in a bag and leave in the refrigerator for 60 minutes.
Chop the mushrooms, chop the onion and fry it all. Boil the egg and cut into equal slices. Finely chop the dill and grate the cheese.
Let's take the fish out of the refrigerator and stuff it.
Now we take one part of the fillet and put a slice of egg on top of it, a little dill, a little frying and a little cheese. Each layer needs to be greased with sour cream.
Then cover with the other part of the fillet and put the remaining minced meat on top. Preheat the oven to 190°C, place the fish on a baking sheet and bake for 25 minutes.
Mackerel under a coat of shrimp stewed in white wine
A very interesting and tasty recipe that will not leave anyone who tries it indifferent.
We will need:
- mackerel – 2 pcs.
- shrimp – 200 gr
- lemon - 0.5 pcs
- sour cream or heavy cream - 200 ml
- white wine – 100 ml
- hard cheese - 50-70 g
- 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 fillet the carcass, removing the backbone and bones.
2. Rinse the prepared fillet, drain and dry with paper towels. Then rub with a mixture of spices, salt and pepper, sprinkle with the juice of half a lemon. Stir and leave to marinate for 1 hour.
3. Boil shrimp for about 2-3 minutes. Then cool and remove the shell.
4. Fry the prepared and marinated fillet in a small amount of oil for 5 minutes on each side. Then place it on paper towels to drain the oil.
5. In a separate frying pan, fry the shrimp in butter for 2 minutes. Then pour white wine over them and let simmer for another 5 minutes. Then pour sour cream over everything and stir, turning off the heat.
6. Place the fried fillet in a mold with sides. Place shrimp in sour cream on top. Sprinkle grated cheese on top.
7. Cover the pan with foil and place it in an oven preheated to 180 degrees for 15 minutes.
8. Then remove the foil and allow the cheese to get a golden brown crust.
9. Then take it out and eat it with pleasure!
Fish stuffed with vegetables and baked in the oven in foil
Mackerel is stuffed with whatever it is, it can be greens with spinach, or greens with capers, as we have already looked at, or it can be other, sometimes seemingly the most unpredictable fillings. Let's look at some of them.
For stuffing, fish can be prepared 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 baking fish for a holiday or special occasion. Although for some, every day can be a holiday, which, in principle, is not far from the truth. And in this case, this method of presentation will be just right.
We will need:
- mackerel – 2 pcs.
- carrots - 1 pc.
- onion - 2 pcs
- zucchini - 1 piece (small)
- tomatoes - 2 pcs.
- bell pepper - 1 piece
- lemon - 0.5 - 1 pc.
- hard cheese - 100 gr
- salt, pepper - to taste
- spices for fish - 1 teaspoon
- vegetable oil - 3 - 4 tbsp. spoons
Preparation:
1. The hardest part of this recipe is preparing the fish. We will gut it in a somewhat unusual way. In previous recipes, we cut 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 belly side, but from the back side. Take a sharp knife and make two long longitudinal cuts on both sides of the ridge from head to tail.
Then make cuts on the ridge itself near the head and tail and remove the bone. We save the head and tail. We remove the gills and entrails, and be sure to clean out the black film. The abdomen should remain intact.
When the fish has been cleaned, it must be thoroughly washed and then dried.
2. Mix spices, salt and pepper. Sprinkle the fish inside and out, rub in thoroughly and pour in lemon juice, squeezing it with your hands, and leave to marinate for 20-30 minutes.
3. Meanwhile, prepare the vegetables.
4. Cut all vegetables into cubes of approximately the same size. You can chop the onion smaller, and first remove the skin from the tomato. We already remember how to do this: keep the tomato in boiling water for 2-3 minutes, then pour cold water over it and then remove the skin.
5. Heat the oil in a frying pan or saucepan and fry the onion. Then add the carrots and fry for another 3 minutes, then the bell pepper and zucchini, which we also fry for no more than 3 minutes. Finally, tomatoes are added and fry for 3 minutes.
Season the vegetables with salt and pepper to taste. If desired, you can also add fresh herbs. There is no need to fry it. Simply add and stir, then let all the filling cool.
6. Meanwhile, the fish has already been marinated, and we need to fill it with the cooled vegetable mixture. Let's fill it up.
7. Prepare the foil. Lubricate it with oil and carefully transfer the fish. Or you can first place the fish on foil, and only then fill it. So perhaps it will be even more convenient. Place each fish on a separate layer of foil. Place 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 subsequent opening of the foil envelope.
8. Now we need to wrap the mackerel tightly in foil so that there are no gaps left. We put each fish in a separate envelope.
9. Meanwhile, preheat the oven to 180 degrees, place the envelopes with fish on a baking sheet and place in the oven for 30 minutes.
10. Grate the cheese. After 35-40 minutes, take out the baking sheet with the fish, open the foil and sprinkle with cheese.
11. Place in the oven again, now for 15 - 20 minutes, until the cheese has melted and is covered with a golden brown crust.
12. Take the finished fish, place it in a dish, and decorate it to your liking with fresh vegetables and herbs.
13. For this recipe, you no longer need to prepare a side dish, since we will have delicious baked vegetables as it. But if you are preparing such a dish for the holiday table. Then you can bake the potatoes separately in the oven. As a rule, such potatoes are always met with a bang! And even with the existing side dish, he always eats with great pleasure!
14. Serve and treat everyone present.
