Mackerel in the oven - 14 most delicious baked fish recipes (quick and tasty)

Many delicious meat, fish and vegetable dishes inevitably become boring after a while. The interesting thing is that this never happens with mackerel baked in the oven. This dish has long been a hit at the table. A sheet of foil makes the perfect gefilte fish for any diet. Before you cook baked fish, you need to learn various methods of cutting and stuffing its carcass.

The fish can be baked whole or in pieces, but fillets are also suitable. If you bake it whole, its head remains, but the gills are carefully removed. Recipes for stuffed mackerel are varied and quite interesting, but you need to understand how much time to cook it correctly. Culinary masters strongly advise cooking fish not only on a baking sheet, but also in a sleeve and in foil. Fish with various additives turns out to be quite tasty; it can be quickly and deliciously baked in the oven with dill, garlic, and sprinkled with lemon juice.

Before cooking, mackerel must be rubbed with spices, and a mixture of garlic, herbs, and lemon is placed in its belly. The advantage of the recipe is that the fish is baked in only half an hour if the oven is perfectly heated. If you want to get a more satisfying dish, vegetables are added to it; Atlantic fish with potatoes, zucchini, onions, peppers, carrots, and tomatoes turns out well.

It is imperative to understand how to bake whole mackerel, since this is a classic of the genre. If you use various suitable sauces when baking, the carcass does not fully open, fat and additional juiciness are retained. The recipe will differ from a similar one in additional components added to the dish before baking. Chefs advise preparing the roll from high-quality fish more often, since it is a storehouse of vitamins.

Mackerel baked in the oven quickly and tasty

Mackerel in the oven is a universal dish that is easy to prepare. This healthy fish is ideal for lunch for the whole family and for a festive feast with demanding guests.

Ingredients:

• 2 medium mackerels;
• ½ part of a large lemon;
• salt and pepper - according to taste preferences;
• 1 pinch of Provençal herbs;
• sunflower oil.

Defrost frozen mackerel on the refrigerator shelf or in cool water. It is strictly forbidden to place fish in boiling water even for a couple of minutes, since the flesh will fall apart even before stewing in the oven.

Cooking steps:

Cut off the mackerel's head, fins, and tails. Gut the fish thoroughly, rinse and dry the belly.

Sprinkle the carcasses with salt on both sides and rub in. Do the same with pepper.

Transfer the dough into a heat-resistant pan lined with a sheet of parchment. Generously coat the fish with vegetable oil on all sides using a pastry brush.

Pour lemon juice over both sides and the middle of the carcass. Place in the oven for half an hour at 180 degrees.

The recipe for mackerel prepared using this method is simple but tasty. Some chefs choose this particular recipe when baking because the fish is cooked without adding a huge amount of spices.

Mackerel kebab

Small pieces of fish are placed in the marinade and left for 40-60 minutes at room temperature. If the slices will marinate longer, it is better to put the container in the refrigerator. It is not recommended to leave it for more than 3-4 hours, otherwise the meat will be tough. This fish with garlic can be fried or baked in the oven; in any case, it turns out very juicy and aromatic. According to this recipe, you can cook mackerel kebab in the oven. The pickled pieces and tomatoes or peppers are strung on skewers, placed on the grill and the “Grill” mode is turned on. After 5-7 minutes, you need to turn the kebabs over and cook for the same amount. The finished fish has a golden crust and juicy flesh.

Mackerel baked whole in the oven in foil

There is another easy way to bake mackerel in the oven without cutting it into pieces, which allows you to reduce the calorie content of the finished dish. To ensure that the fish remains as healthy as possible, you need to use a sheet of foil. In this case, the fish will not be dry; on the contrary, it will come out juicier and more appetizing.

Products for cooking:

• 1 Atlantic mackerel;
• 1 gr. table salt;
• 20 gr. olive oil;
• 2 mugs of lemon;
• 10 gr. butter;
• 1 sprig of rosemary;
• several sheets of foil.

For sea fish, a mixture of peppers is suitable, as it can enhance the natural taste of the fish. You can complement it with the aromas of dried ginger, thyme, oregano, lemon balm, because they do not interrupt the smell, while at the same time adding pungency.

Preparation:

Unwind 60 centimeters of foil and fold the sheet in half so that the shiny surface is on the outside. Rub the prepared carcass with salt from the inside, and then from the outside.

Grease the foil with olive oil and place the fish on it. Dredge mackerel in oil on all sides. Place a lemon cut into half rings and a piece of butter into the belly of the fish. Place rosemary on top of the carcass.

Wrap the fish in foil as tightly as possible, trying to give it the shape of a candy. Place the mold with the prepared carcass in the oven, preheated to 180˚ for 20-25 minutes.

Using the above method, preparing sea fish is simple, since you do not have to fillet it, removing small bones. It is important to figure out how to bake mackerel in the oven deliciously, since it will certainly come out juicy. You don’t have to remove it from the foil, this is how it will retain its attractive appearance and not lose its juice. If the fish is served on a festive table, then it is better to remove the foil, transfer the carcass to a prepared dish and garnish with herbs.

Cooking tips

To cook mackerel deliciously in the oven, you need to know simple rules. For example, many people are interested in why incisions are made? This is necessary to bake a boneless carcass. Large bones move away from the meat more easily, while small bones become soft and unnoticeable. Basic principles of cooking fish:

1. How to cut mackerel? It all depends on how the carcass will be baked. If whole, then it is enough to cut off the fins and gills, as well as remove the insides of the mackerel. When cooking in pieces, you need to cut off the head, tail, and gut it. You must immediately remove the film inside, otherwise the dish will be bitter. All that remains is to cut into slices no more than 4 cm wide.
2. How to clean mackerel? It is not necessary to remove the skin from the fish before baking; it will become soft during the process. When preparing mackerel fillets in the oven, it is better to clean them as follows: make a shallow cut on the back, pry with a sharp knife and remove the skin. Peel slowly to avoid damaging the flesh.
3. How to marinate mackerel? It is ideal to use lemon and soy sauce for marinade. These products reduce the fishy smell and taste, adding piquancy to the dish. Dill sprigs, bay leaves, thyme, rosemary, allspice, and mustard will add flavor. The pieces are usually kept in the mixture for 30-40 minutes, but you can leave them for several hours by placing them in the refrigerator.
4. How to clean mackerel from bones? Sometimes you only want to use fillets, but removing the bones from the fish is not so easy. First, you need to cut it in the usual way, and then use a sharp knife to make 2 cuts along the spine. Carefully remove the ridge; there is no need to do this abruptly. Small bones will have to be pulled out with tweezers or palpated with your hands.
5. How long does it take to bake mackerel in foil in the oven? It usually takes 30-40 minutes, but a whole stuffed carcass will be ready in only an hour. Time and temperature for pieces are selected individually depending on the marinade or sauce. For example, kebabs are baked for only 10-15 minutes.

Fresh or frozen mackerel is suitable for baking. A fresh carcass can be cooked whole using only spices and salt. For defrosted, it is recommended to use sauce or marinade, otherwise the pulp will turn out dry.

Mackerel in the oven is a tasty and simple dish that any housewife can prepare. A variety of recipes allow you to make fish dietary or fattier using regular products. Some methods do not require cutting the fish, so the cooking process takes no more than half an hour.

Mackerel in the oven with carrots and onions - a delicious recipe

According to the recipe for cooking mackerel in the oven, you can prepare a fragrant, incredibly juicy fish that melts in your mouth. The result is a tender dish that is easy to prepare if you remove all the bones from the carcass. This culinary masterpiece is also worth trying because it is incredibly delicious!

We will need:

• 2 mackerel;
• 3 onions;
• 3 carrots;
• salt and ground black pepper - to taste;
• a little sunflower oil.

There should be no yellowness or tears on the skin of the fish. You need to inspect the back, as the wide part indicates that the mackerel is tasty and meaty. It is better to choose carrots that are large, juicy and cone-shaped.

Cooking method:

Cut the onion into large cubes or quarters. Grate the carrots on a large shredder. Fry the vegetables in hot vegetable oil, add salt and pepper.

Wrap a cutting board in plastic, cut off the head and tails of the fish, cut open the belly and gut it. Wash the inside, removing the black film.

Rub the fish with salt and pepper and place in a baking dish greased with sunflower oil. Place the fried vegetables in the belly and place the rest of the filling between the mackerel.

Cover the pan with foil as tightly as possible. Place in an oven preheated to 200 degrees for 30-35 minutes.

Mackerel baked with carrots and onions in the oven always comes out more tender, tastier and juicier than prepared according to other recipes. Serve warm and complemented with your favorite side dishes. The fish turns out incredibly ruddy and quite tasty.

Fish with onions and spices - step-by-step preparation with photos

Prepare basic ingredients:

• fresh frozen mackerel;
• parsley root (you can use greens);
• rosemary;
• lavender;
• Bell pepper;
• onion;
• butter;
• breadcrumbs;
• lemon;
• olive or sunflower oil;
• salt;
• pepper.

Wash the lemon, cut it and squeeze out the juice.

Remove excess moisture from defrosted fish and sprinkle salt and pepper on top and inside.

Peel the onion and chop into small cubes. Grate the lemon zest. Finely chop the parsley.

Combine chopped onion with herbs and lemon, add rosemary and grated butter, add capsicum and a little salt.

Combine the mixture with breadcrumbs, mix the ingredients, then stuff the belly of the carcass with this minced meat.

Using kitchen string, tie the fish, pour oil on top, and then place on a baking sheet, lined with parchment.

Bake for 20-30 minutes in an oven heated to 180-200 degrees.

How to cook mackerel in the oven juicy and soft

The recipe for baked mackerel in the oven is ideal because it turns out a quick and tasty dish in 60 minutes. This is a fatty fish, and in the oven it comes out incredibly tender. You can pour cream over the fish to achieve even greater juiciness and benefits.

Ingredients:

• mackerel – 2 pieces;
• 150 gr. heavy cream;
• salt - according to taste preferences.

Fish should be purchased with the head on, as its eyes and gills prove freshness. The fact is that mackerel begins to rot from the head. Often, unscrupulous sellers cut off the head of the fish so that the buyer does not see the rot.

Cooking process:

We free the mackerel from the entrails, heads and black film in the tummy. Cut the carcass in half, remove the spine with bones. Let's make several random cuts inside the fish.

Place the flattened fish fillet on a baking sheet. Sprinkle generously with salt and pour in cream. Bake in the oven for about 20 minutes at a temperature of 200 degrees.

Serve mackerel stewed in the oven by transferring it to a plate. You can beautifully decorate the fish with fresh dill, cucumbers and other seasonal vegetables. Mackerel should be garnished with potatoes baked in the oven.

Nuances in cooking mackerel

Making a chic and tasty fish dish is not difficult if you listen to some tips. Mackerel is considered a budget option; it is inexpensive, but has a whole range of useful properties. In our stores they sell it frozen.

So, in order to properly start preparing the fish, you need to follow several rules:

1. It is better not to carry out the defrosting process abruptly, but to do it gradually. You need to remove the fish from the freezer and leave it at room temperature. Do not use hot water.

Important point! Do not defrost it completely, let it sit for literally 40 minutes. Otherwise, if you complete the process, it will be very difficult to cut and cut it, since the fish will become too soft.

2. Now I’ll immediately tell you how to cut a fish, so as not to repeat this in each cooking option where it is required.

The first thing to do is the head and tail, you just need to cut them off. The only exception is if you decide to marinate it. Then we need to pull out all the insides we don’t need. This is done by making a light cut along the body of the mackerel, starting from the head and ending with the tail. By the way, if you come across caviar, you can cook something with it. For example, it is perfect for filling sandwiches. This is according to your wishes.

3. Choosing the right fish. When going to the store, you should pay attention to the appearance of the fish you buy. It's best if her eyes are big. The gills should be pinkish or reddish in color. Under no circumstances should there be any mucus on them. If you touch and compare several fish, then you need to take the one that is elastic to the touch and does not have swelling. The most important thing is that it should smell natural, that is, not too strong.

4. If you decide to bake in foil, then remember that you need to place the fish on the shiny side of the foil, since the matte side, in turn, will transmit heat, and the shiny side will reflect. Due to this, it will be preserved inside.

That's all I wanted to tell you, now you can move on to the recipes that I have prepared for your attention. Let's get started.

Mackerel with potatoes in the oven - a simple recipe

Mackerel with potatoes is suitable for a complete family dinner. This is a tasty and healthy dish that will fill your stomach with a feeling of fullness for a long time. It is worth noting that the technology of cooking in the oven is not too complicated, so even a beginner can master it.

Let's prepare the following ingredients:

• 2 large fish;
• 1 onion;
• ½ bunch of dill;
• 5 kg. potatoes;
• 5-6 tbsp. l. olive oil;
• salt and pepper - to taste.

Preparation:

1. Remove the fish from inedible parts, divide into halves and carefully remove the bones.
2. Cut the onion into small cubes, mix with finely chopped herbs. Peel the potatoes and cut into thick rings.
3. Marinate potato rings with salt and pepper. Drizzle them with olive oil and mix with your hands.
4. Place a layer of potatoes on a greased baking sheet. Place mackerel on it, flesh side up, pepper and salt it.

Potatoes will have to cook much longer than a whole mackerel carcass. Some cooks strongly advise adding boiling water or broth left after cooking vegetables to the baking dish. This is done so that the chopped potatoes absorb the liquid during stewing. In this case, the cooking process will be reduced to half an hour.

1. Form the next layer from onions mixed with herbs. Bake without additional liquid in the oven at 220˚ for at least 60 minutes.

Mackerel with potatoes, baked in the oven, in its usefulness and deliciousness, will outshine any dish on the table, including a holiday one. If you cook it this way, the fish will remain juicy, and the vegetables will bake and become softer. Serve the finished dish directly on the baking sheet, hot.

Recipe for baked mackerel with cheese

Fish browned in the oven with juicy vegetables, and even under a cheese crust, is a fabulous pleasure. Delicate, aromatic deliciousness, the pieces melt in your mouth. At the same time, the food is satisfying and nutritious. Prepare mackerel according to this recipe. Relatives will be pleased.

Let's take for the recipe:

• Mackerel -3 pcs.
• Onions – 3 pcs (medium)
• Carrots – 2 pcs.
• Hard cheese – 100 g
• Vegetable oil - for frying
• Salt, pepper - to taste

Preparation:

1. The fish needs to be cut and filleted. To do this, cut off the tails, heads and fins, and gut the insides. Remove large bones and spine. Divide each carcass in half, making a longitudinal cut down the middle of the back.

Peel the onions and cut into small cubes. Peel the carrots and grate them. Also grate the cheese. You can use any cheese you like best.

2. Place the finished fillet in a baking dish. Pour oil for better adhesion of pepper and salt particles to the pulp. Salt and pepper to taste.

Prepare the carrot and onion fry. To do this, add chopped onion to a heated frying pan. Fry for 1.5-2 minutes over high heat with constant stirring.

Add the grated carrots, stir the vegetables and continue to fry for another two minutes, then reduce the heat. Stir constantly and soon the carrots and onions will turn golden. Turn off the heat and let the roast cool.

The preparation of the ingredients is complete and you can start baking the fish.

3. Place the finished roast on top of the fillet. Salt and pepper to taste. Use a knife to mark the boundaries of each fish. This must be done so that after baking the fish pieces do not break when transferred to a serving dish.

4. Sprinkle the dish evenly with grated cheese. Preheat the oven to 230 degrees. Bake mackerel with vegetables and cheese for 15 minutes. The appearance of a melted golden brown crust indicates that the dish is ready.

5. Just 15 minutes and the beautiful, aromatic fish is ready. Looks incredible. The rosy vegetable pillow with a cheese crust is fluffy and appetizing. Carefully transfer the baked fish to plates and serve hot. Bon appetit!

You can serve mackerel with a side dish of boiled rice, potatoes, and vegetable salads. Cook the fish with vegetables and a cheese crust. Make this dish more often because it is healthy, nutritious and incredibly tasty food.

Baked mackerel in the oven with paprika and garlic

Mackerel can be baked with chopped garlic and spicy paprika to get a very tasty fish. The secret is that it is cooked in its own fat and seasonings. If you correctly understand how long to bake the fish, you can get a golden brown crust and tender flesh inside.

List of required ingredients:

• 2 fresh frozen mackerel;
• 3 tbsp. l. refined sunflower oil;
• 1 tsp. table salt;
• 1 tsp. ground paprika;
• 4 cloves of garlic.

Preparation:

Combine paprika with odorless sunflower oil. Add salt and add garlic cloves passed through a garlic press.

Fillet the not yet completely defrosted fish. Thoroughly coat each mackerel half with the mixture.

If there is still enough time before serving, you can put the fish preparation in the refrigerator for 4 hours. This will determine how long the mackerel is cooked.

Remove the marinated fish from the refrigerator and place on a baking sheet lined with parchment. Bake for 20 minutes in the oven, setting the regulator to 220 degrees.

You can cook mackerel quickly, and from a minimum amount of ingredients you will get a real masterpiece. A salad of pickled or fresh seasonal vegetables will perfectly complement stewed fish.

Mackerel in the oven, baked with vegetables in pieces

A very interesting and tasty recipe that will not leave anyone who tries it indifferent. This cooking option involves cutting the fish into pieces, from which, if desired, you can immediately remove all the bones, which means you don’t have to be afraid that they will overshadow your feast.

Products for the dish:

• mackerel – 2 fish;
• onion - 1 pc.;
• medium-sized carrot – 1 pc.;
• sour cream – 200 gr.;
• garlic – 2 cloves;
• bell pepper – 1 pc.;
• tomato – 3 pcs.;
• vegetable oil - for frying;
• ground pepper and salt to taste.

Detailed description of preparation:

Cut the fish into pieces, the thickness of which does not exceed 2 centimeters.

Finely chop the onion and grate the carrots.

Fry the vegetables in refined oil, remembering to stir from time to time.

Vegetables must remain a little crispy and not turn into mush. Because next they will be baked with mackerel.

Cut the tomatoes into slices, remove the seeds from the peppers and dissolve them into strips. Place a layer of fry on the bottom of the glass dish, and on it - fish, tomatoes, peppers, alternating them.

Mix sour cream with garlic pressed through a garlic press. Salt vegetables and fish pieces and generously coat with sour cream sauce. Place the glass pan in the oven for half an hour at 180˚.

If you increase the number of declared components several times, you can feed many more people. It would be a good idea to serve the mackerel on fresh lettuce leaves, sprinkled with cheese before placing it in the oven.

Cooking in pieces

It is better to bake medium and small carcasses whole in foil to make them softer and tastier. It is recommended to cut large specimens into pieces of 3-4 cm, otherwise the dish will not have time to prepare. It is customary to supplement mackerel with sour cream, mayonnaise or mustard sauce, and also pre-marinate the slices in lemon or soy marinade.

If you don’t have foil at home, you can use a special sleeve. Mackerel baked in an oven bag turns out appetizing, aromatic and very juicy. All the juice remains inside the bag, so it can be cooked with vegetables and potatoes. An easy recipe using only available ingredients for baking in the oven:

• two small mackerel;
• potatoes – 5-8 pcs.;
• one lemon;
• one onion and one carrot;
• spices for fish, salt, fresh herbs.

Delicious mackerel in the oven at home

A very simple recipe for how to deliciously cook fresh frozen mackerel will never require much time or effort. The dish will please both hot and cold, because the taste is similar to hot smoked fish. It is the first to disappear from the holiday table, so you need to cook more.

Ingredient list:

• fresh frozen mackerel - 2 pcs.;
• lemon – 1 large fruit;
• sour cream – 200 gr.;
• onion – 1 pc.;
• sesame seed – 1 tbsp. l.;
• ground paprika – 1 tsp;
• ground turmeric – 1 tsp.

Cooking steps:

1. Cut up and thoroughly wash the mackerel carcass. Sprinkle the fish with salt and seasonings on the inside and rub the skin with them.
2. Cut the fish into equal two-centimeter pieces. Pour the remaining amount of seasoning into the sour cream, stir with a spoon until smooth.
3. Chop the onion into thin half rings and line the bottom of a glass baking dish with it. Cut the lemon into thick slices.
4. Roll each slice of mackerel in sour cream sauce and place on an onion bed.
5. Place lemon half rings between the pieces of fish and place the remaining half rings in the middle.
6. Sprinkle prepared foods with sesame seeds. Cover the pan tightly with foil and place in the oven for 20 minutes at 180 degrees.

The basis for creating a masterpiece is the correct preparation of mackerel for baking and the heat treatment process itself, which takes about half an hour. This is a dish from the “Guests on the Doorstep” series, because the oven does everything on its own.

Whole mackerel has no small or large bones or skin, so it is easy to eat. You need to arm yourself with a fork and an excellent appetite to enjoy the most delicious dinner on Earth.

Recipe for baking mackerel in a jar in the oven

The recipe couldn’t be simpler: the oven and the jar do a lot of the work. The housewife can only prepare the fish, peel and cut the vegetables and put them in the oven for baking.

Ingredients:

• mackerel - 1 piece;
• fresh carrots - 1 root;
• onion - 1 piece;
• black peppercorns - 5-7 peas;
• vegetable oil - 1-2 tablespoons;
• bay leaf - 1 piece;
• table salt - to taste.

According to the recipe for baking mackerel in a jar in the oven, we prepare the fish as follows:

1. Thaw the fresh frozen mackerel slightly and, having first removed the fins, tail, head and all the entrails, rinse the carcass, drain and dry with a paper towel.
2. Cut the fish into small portions and rub them completely with salt.
3. Cut the peeled onion into thin half rings, and grate the peeled carrots.
4. Place vegetables and fish in layers in a clean liter glass jar, topping with peppercorns and bay leaf crumbs.
5. Seal the contents of the jar and fill with oil. Cover the jar with foil and place in a cold oven, set to 180 degrees C and cook for 1 hour.

At the end of cooking, turn off the oven, carefully remove the jar using mittens and cool slightly. Carefully shake out the contents of the jar onto a dish and serve directly in it, garnished with a sprig of fresh herbs - everyone will take a portion for themselves.

Mackerel in mustard-soy sauce in the oven with onions

Mackerel baked in a spicy sauce will turn into a decoration for a festive feast. But it is not at all necessary to wait for the next holiday, because the ingredients for preparing the dish are as accessible as possible. This allows you to cook tender mackerel in mustard sauce every day.

Ingredients:

• 800 gr. mackerel;
• 2 onions;
• 2 tbsp. l. mustard;
• 2 tbsp. l. sour cream;
• 3 tbsp. l. soy sauce;
• 1 bunch of dill;
• 2-3 slices of lemon.

You can use classic mustard (“Russian”, “Provencal”) in this recipe. If you have Dijon in the fridge, you should use it, as the small grains in the finished dish look quite interesting.

Cooking method:

Cut the onion into rings 5 ​​millimeters thick, without dividing it into individual rings. Mix sour cream with mustard, add soy sauce and stir.

Remove the mackerel from the head, entrails and tail. Place the carcasses in a deep container and pour the sauce over them. Cover with cling film and set aside to marinate for 20 minutes.

Line a baking pan with parchment and place onion rings on it. Place mackerel on them, pour over the remaining marinade.

Place in the oven, preheated to 190 degrees for half an hour. Before serving, sprinkle with finely chopped herbs and pour over lemon juice.

Fish baked in the original sauce is not only tender, but also juicy. Using a marinade with soy sauce and mustard, the mackerel will acquire a golden hue to the skin. Everyone will like the finished dish, and sour cream can be easily replaced with mayonnaise. To make the fish more filling, it is complemented with a side dish of mashed potatoes or rice porridge.

Mackerel baked in the oven in a glass jar - a quick and tasty recipe

This is an unusual mackerel recipe because there is no foil, no baking sheet, or baking dish. The baking process takes place in a jar with a volume of 1 liter. Make everything as simple as possible: you just need to put the pieces of fish in a container, add oil and place in the oven. You don’t have to add additional vegetables; fish in its own juice is simply amazing.

Products for cooking:

• mackerel – 450 gr.;
• sunflower oil – 1 tbsp.;
• ground black pepper – ½ tsp;
• allspice – 6 peas;
• bay leaf – 2 pcs.;
• black pepper – 4 peas;
• table salt - according to taste preferences.

The jar acts in the form of a ceramic pot or a Russian oven, since all the ingredients simmer in their own juice. As a result, dry mackerel remains juicy, because drying is completely eliminated.

Step-by-step preparation:

The fish should be gutted, carefully removing the black film inside the belly. It is worth putting the carcass in the freezer so that it freezes a little and is better cut into pieces.

Place the fish slices in a cup and add all the spices listed. Add salt to taste, add bay leaf broken into small pieces.

Mix all ingredients and place in a dry liter jar. Pour in odorless sunflower oil. Wrap the glass container with a sheet of foil on the sides and cover with an iron lid without elastic.

Place in a cold oven. Bake for 2.5-3 hours at a temperature of 180˚. Let cool slightly and transfer to a plate.

The fish according to this recipe comes out quite fatty, but not too high in calories. This type of mackerel in a jar is delicious even without an additional side dish. You can additionally add vegetables to it before baking, garnish with potatoes or your favorite porridge.

Delicious mackerel in the oven with lemon and onion in foil

It's no secret that fish and lemon are best friends, as they complement each other perfectly. You should not add other vegetables to mackerel, because even just a couple of basic ingredients and perfectly selected spices can create the perfect dish.

We will need the following products:

• mackerel – 1 kg;
• 1 large onion;
• ½ lemon;
• 1 tbsp. l. mustard;
• dry garlic – ½ tsp;
• paprika – ½ tsp;
• salt – ½ tsp;
• 1 tsp. rosemary;
• 2 tbsp. l. sunflower oil;
• 2 tbsp. l. soy sauce;
• ½ tsp. ground black pepper.

To make the aroma of the fish much more pleasant, it can be stuffed with high-quality butter. The onion from the finished dish can be served on the table along with fish pieces, because it is already soaked in mackerel and lemon juice, so it has become tastier.

Cooking process:

1. Cut off the head, fins and remove the entrails of the fish. Wash the mackerel and pat dry with paper towels.
2. Pour vegetable oil, soy sauce, mustard into a bowl. Add rosemary, garlic, paprika, pepper and salt. Mix all components thoroughly until smooth.
3. Make cuts on the back of the mackerel without cutting through the spine bones. Rub it on all sides and in the belly with marinade, leave for 30 minutes.
4. Cut the onion into medium half rings, lemon into halves. Cover a baking sheet with foil and grease with vegetable oil.
5. Place the chopped onion on the prepared baking sheet, disassembling it into separate segments, add salt and pepper. Place the fish on a bed of onions and insert a lemon into the slits.
6. Preheat the oven to a temperature of 200 degrees. Cover the baking sheet tightly with foil, forming an envelope.
7. The fish should be baked for more than 20 minutes so that it does not lose its juiciness. Next, you need to open the foil and hold it in the conventional or grill mode for another 10 minutes.

Ready mackerel amazes with its pleasant aromas and golden skin tone. Be sure to try cooking fish using a simple recipe, it will help if you simply don’t have time to prepare masterpieces. Baked mackerel in foil opens up perfectly, it is not clogged with extraneous taste.

How to bake fish deliciously?

Wash it, cut off the head along with the gills, tail and fins. Cut open the belly and remove all the entrails. Rinse the carcass again, dry it with napkins and make shallow cuts that do not reach the bones. Rub the fish with salt and pepper, set aside and leave for 20-30 minutes at room temperature.

Cut the lemon into thin slices, peel the onion and chop into rings. Place lemon into the slits and stuff with one part of the onion. Cover a baking sheet with foil, distribute the remaining onions, place mackerel on top, cover with another sheet and wrap tightly. Bake the fish in the oven with lemon and onion for 20-30 minutes depending on the size. Before serving, remove the carcass cooked on an onion bed in the oven and sprinkle with fresh herbs.

The presence of the “Grill” function allows you to cook very tasty fish at home.

You can use any recipe; mackerel dishes always turn out with a crispy crust, but soft and tender inside. Ingredients for baking in the oven:

• one large carcass;
• soy sauce – 10 tbsp. l;
• small lemon – 1 pc.;
• mustard (liquid) – 1 tbsp. l;
• salt, dried ginger and hot pepper.

Mackerel baked in the oven in a sleeve - tasty and simple

Mackerel in the sleeve comes out incredibly juicy, because during this cooking process the beneficial substances are practically not lost. Fragrant vegetables perfectly complement the delicate taste of sea fish.

Let's prepare the following ingredients:

• prepared mackerel – 4 pcs.;
• onion – 1 pc.;
• juice of 1 lemon;
• ginger – ½ root;
• bell pepper – 1 pc.;
• salt and ground black pepper - to taste.

This dish is suitable for those who want to lose extra pounds. Mackerel up your sleeve will delight those who eat right or stick to a diet.

Cooking method:

Grate the ginger root on a fine grater. Squeeze the juice from the lemon. Place the ginger mixture inside the gutted fish carcasses and pour lemon juice over them. Leave to marinate for 15 minutes.

Add the onion, chopped into thin half rings. Salt and pepper the fish and vegetables, mix with your hands, lightly massaging.

Add bell pepper, cut into pieces, to the mackerel. Place the vegetables with whole or cut-up fish into the sleeve.

Tie the sleeve tightly and place in the oven, preheated to a temperature of 180-200 degrees.

After 30-35 minutes, carefully cut the shell and place the contents on a plate.

A vegetable dish is loaded with Omega-3 fatty acids and proteins that can balance cholesterol. If you periodically eat it, atherosclerotic plaques will not form.

Culinary recipes

Hello, dear readers of the culinary blog eda-zakuska.ru!

I would like to introduce readers to a recipe for cooking fish in the oven - baked mackerel in a sleeve with potatoes, lemon and onions. The result should please you, since thanks to baking in the sleeve, it turns out especially tender and aromatic. This dish can be served both on a festive table and on an everyday basis.

Stuffed mackerel baked in the oven

Stuffed mackerel is a cheap and vitamin-rich dish. The nutritional properties of fatty Atlantic fish are not inferior to salmon. By stuffing the carcass with onions and cheese, you can get a delicious dish.

To prepare a savory dish we will purchase:

• large mackerel – 1 piece;
• processed cheese – 1 pc.;
• onion – 1 pc.;
• 2-3 tbsp. l. mayonnaise;
• salt - to taste;
• ground black pepper - to taste;
• sunflower oil for frying.

It is strictly forbidden to punch holes in the foil so as not to lose the released fish juice. If you skip this step, the fish will turn out dry and bitter.

Step-by-step cooking process:

Chop the onion into small cubes. Fry in a frying pan in vegetable oil until golden.

Cut off the tail and fins of the fish, remove the entrails. Remove the gills from the head and the black film from the abdomen.

Cut the area near the head, pull out the spine along with the bones. Expand the belly by placing the fish on its back.

Freeze the processed cheese a little and grate it on a coarse grater. Mix with fried onions and mayonnaise, add salt and pepper.

Stuff the mackerel belly tightly with the filling, add salt and pepper to taste. Add a little mayonnaise and stuff the filling inside.

Transfer the fish to a baking sheet and place in the oven, preheated to 180 degrees for half an hour.

Seasonal vegetables are used to stuff stuffed mackerel. Some chefs advise experimenting with additives: dried fruits or spices. The fish is served whole or cut into portions after cooling.