Mackerel is an affordable, tasty and healthy fish. It is especially tasty and healthy when baked. It is good to bake any fish in a rich sauce, then it turns out juicier and more tender. Mackerel is no exception. It is often baked in mayonnaise. Mackerel in sour cream in the oven is no less tasty and at the same time slightly less caloric. Proponents of a healthy diet prefer this option.
Cooking features
- The fresher the mackerel, the tastier it will be when baked. Fresh fish can be recognized by their iridescent shine, clear eyes, red gills and a rather pleasant smell. If the fish is covered with a thick layer of ice, has no head, has a repulsive smell, it is not fresh. In the best case, it will be frozen and after defrosting it will turn into porridge; in the worst case, it will lead to poisoning. You should not purchase such mackerel and use it for preparing any dishes.
- Mackerel usually arrives on the shelves of domestic stores in frozen form. To prevent it from becoming dry and loose when defrosting, you should not try to speed up the thawing process using a microwave. The fish should be allowed to thaw gradually, without a sudden temperature change. It is best to let the mackerel first lie in the main chamber of the refrigerator, then at room temperature.
- In sour cream the fish turns out tender. It wouldn’t hurt to add some piquancy to mackerel by mixing sour cream with pepper, mustard, ketchup, and horseradish. For a better aroma when baking fish, add lemon juice and zest, a mixture of peppers, onions, carrots, dill, parsley, and other herbs.
- Baking time for mackerel at a temperature of 180-200 degrees is 30-40 minutes. Sometimes it is baked even longer. This happens if the food includes products that require longer heat treatment. To obtain the expected result, it is advisable to follow the recommendations accompanying the specific recipe.
- To prevent mackerel from drying out and burning as a result of prolonged baking, it is often wrapped in foil or placed in a cooking sleeve. 10-15 minutes before the fish is ready, tear the foil and cut the cellophane. This is necessary so that the mackerel browns and becomes more appetizing.
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Mackerel baked in the oven with onions in sour cream
Compound:
- mackerel – 0.5 kg;
- sour cream – 120 ml;
- onions – 100 g;
- lemon – 0.5 pcs.;
- salt, ground black pepper - to taste.
Cooking method:
- Rinse the defrosted mackerel and pat dry with a napkin. Cut off the head, tail and fins of the carcass. Rip open the belly of the fish, remove the entrails and remove the black film.
- Cut the carcass in half along the spinal bone, remove the bones, and leave the skin.
- Salt and pepper the mackerel fillets.
- Peel the onion, cut into rings or half rings, place them on the bottom of the mold.
- Place the fish skin side down on the onion.
- Cover the fish fillet with sour cream and place semicircular lemon slices on top.
- Preheat the oven to 190 degrees, place the dish with the fish in it, bake it for 35 minutes.
It is recommended to serve mackerel prepared according to this recipe with a side dish of potatoes. It can also be accompanied by a salad of fresh vegetables and boiled rice.
Secrets of delicious baking mackerel
I try not to overdo it with lemon so that the fish does not have too much sourness. But this is a matter of taste and mood (sometimes I add more, sometimes less).
Mackerel can be prepared in advance, this is very convenient, especially when you are expecting guests. On this occasion, I rub the fish with salt and spices, put lemon in the cuts, let it sit for 15 minutes and put it in the freezer. When it comes time to cook mackerel, I wrap it in foil straight from frozen, brushed with only sour cream, and increase the cooking time by 10-15 minutes.
Fish prepared in this way can be baked on the grill - it turns out aromatic, and at a picnic it is in no way inferior to meat kebab. Verified.
Mackerel baked in sour cream and mustard
Compound:
- mackerel – 0.5 kg;
- onions – 100 g;
- sour cream – 60 ml;
- Dijon mustard – 40 ml;
- lemon juice – 20 ml;
- salt, ground black pepper - to taste.
Cooking method:
- Cut off the fins and head of the mackerel. Rip open the belly, remove the entrails, and clean off the black film.
- Cut the fish in half along the spine bone, without cutting all the way through so that the skin on the back remains intact.
- Flatten the carcass, opening it like a book, and remove the spinal bone.
- Rub the fish carcass with salt and pepper, pour lemon juice over it. On the inside, brush the mackerel with a mixture of sour cream and mustard.
- Place peeled and chopped onion into half rings at the bottom of the pan. Place a flattened fish carcass on it.
- Cover the pan with foil and place in the oven preheated to 180 degrees.
- After 20-25 minutes, remove the foil and continue baking the fish for 15 minutes.
Calorie content of foods possible in the dish
- Sour cream – 210 kcal/100g
- Sour cream 10% fat content – 115 kcal/100g
- Sour cream 20% fat content – 210 kcal/100g
- Sour cream 25% fat content – 284 kcal/100g
- Sour cream 30% fat content – 340 kcal/100g
- Smoked mackerel – 221 kcal/100g
- Boiled mackerel – 211 kcal/100g
- Fresh mackerel – 181 kcal/100g
- Ground black pepper – 255 kcal/100g
- Salt – 0 kcal/100g
- Onions – 41 kcal/100g
- Lemon juice – 16 kcal/100g
Calorie content of foods: Mackerel, Onion, Lemon juice, Sour cream, Salt, Ground black pepper
Mackerel baked in sour cream with horseradish pieces
Compound:
- mackerel – 1 kg;
- onions – 150 g;
- sour cream – 150 ml;
- grated horseradish – 10 g;
- lemon juice – 10 g;
- garlic powder – 5 g;
- salt, pepper - to taste.
Cooking method:
- Combine sour cream with finely grated horseradish, lemon juice, garlic powder, salt and pepper.
- Remove all excess from the mackerel and cut into steaks about 2-2.5 cm thick.
- Coat the fish pieces with sour cream sauce and leave to marinate for 30 minutes.
- After removing the peel, cut the onion into rings and place in a culinary sleeve.
- Place pieces of mackerel covered with sour cream sauce on the onion.
- Tie the ends of the culinary sleeve or fasten them with special clips. Pierce the cellophane on top with a toothpick to allow steam to escape.
- Place the cooking sleeve with the fish on a baking sheet and place it in the oven, preheated to 180 degrees.
- Bake the mackerel for 35-40 minutes. 10 minutes before the dish is ready, cut the cellophane so that the mackerel browns a little.
Mackerel made according to the given recipe has a piquant taste. You will like it both hot and cold.
Note to housewives
Mackerel is one of the affordable and not too expensive fish. At the same time, it has an amazing taste and is moderately fatty. In addition, mackerel fillet is a real storehouse of micro- and macroelements, fatty acids. As nutritionists say, fish must be in the human diet. You need to eat such dishes at least once a week.
And if, when frying in a frying pan, pieces of mackerel will absorb oil, then baking in the oven can be considered a method of preparing dietary and low-calorie dishes.
On a note! For baking, it is better to choose chilled mackerel. If you have a freshly frozen carcass, then defrost it exclusively in a natural way.
How your dish turns out depends on the quality of the fish. When choosing it, pay attention to the color of the skin, smell, eyes. Do not forget that eating stale fish will lead to severe intoxication of the body.
You can bake mackerel whole or in portions. If desired, remove the backbone and bones, clean the fillet and bake it as is. Whether to add additional ingredients or not is up to each cook. Traditionally, fish is baked with onions and herbs. You can also add fresh tomatoes, carrots, sweet peppers, potatoes, zucchini, champignons or wild mushrooms.
Sour cream sauce will give mackerel a special taste.
Cooking secrets:
- mackerel must be cleaned and washed;
- There is a black film inside the belly that is removed, otherwise the baked fish will have a bitter taste;
- if you bake the whole fish, then make transverse cuts on top;
- before cooking, mackerel is marinated in aromatic spices, soy sauce, and freshly squeezed lemon juice;
- Sour cream gives fish fillet a delicate creamy taste;
- choose a fermented milk product with an average percentage of fat content;
- to improve the taste of the treat, add some fresh tomatoes, sweet peppers and carrots;
- Rice side dish, green beans, broccoli and cauliflower go perfectly with baked mackerel;
- vegetables can be baked in the same pan with the fish or separately - in foil or a sleeve.
It is also worth noting that fish baked in sour cream is not only tasty, but also juicy. The fillet literally falls apart into small pieces. This dish can be low in calories if you use low-fat sour cream.
On a note! If you don't have sour cream on hand, use mayonnaise. It will be very tasty if you mix sour cream with mustard, including grain mustard, tomato sauce or cream. You can also add processed or hard cheese.
With tomatoes and green peas
This recipe is quite simple to prepare, and the dish turns out appetizing and festive. To prepare you should take:
The finished lunch can be decorated with a sprig of dill. Cooking time – 45-50 minutes. Makes 5-6 servings.
The total amount of proteins is 116, fats are 128.6, carbohydrates are 22.1, calories are 1701.4.
Great option for dinner
Mackerel with potatoes in sour cream in the oven is prepared quickly, active steps take no more than 10-15 minutes. Add another half hour to bake. Such dishes are ideal for whipping up, as they say, in case of uninvited guests.
Ingredients:
- fresh frozen mackerel – two pieces;
- finely ground salt – 1 teaspoon. spoon;
- onion - one head;
- freshly squeezed lemon juice - 2 tablespoons. spoons;
- universal seasonings for fish dishes;
- fresh or frozen tomatoes - two or three pieces;
- sour cream with an average percentage of fat content - 2-3 tablespoons. spoons.
Preparation:
- To prepare this dish, not only fresh, but also frozen tomatoes are suitable.
- If you are using fresh vegetables, make shallow cuts on top and scald them with boiling water.
- Leave the tomatoes for literally 10-15 seconds and immediately rinse with chilled water. Now easily remove the skin.
- We remove the mackerel carcasses from the freezer in advance and defrost them naturally.
- We cut off the fins with scissors, clean out the insides, and cut off the head and tail.
- Rinse the cut mackerel thoroughly with running water, dry it with paper napkins and cut into portions of approximately the same thickness.
- Transfer the fish pieces to a deep plate and add salt.
- Now let's add universal seasonings for fish dishes. Separately, you can add ground coriander grains, turmeric, suneli hops, pepper mixture, sweet paprika, hot pepper, rosemary.
- Chop the peeled onion into half rings.
- Add a mixture of aromatic spices to the fish along with the onions. Mix everything vigorously, pour in freshly squeezed lemon juice and leave to marinate for at least half an hour.
- In the meantime, prepare the sauce. Grind fresh or frozen tomatoes in any convenient way until the consistency of puree. There is no need to heat-treat tomatoes.
- Add the specified amount of sour cream with an average percentage of fat content.
- Stir everything thoroughly until a mass of homogeneous consistency is obtained.
- Grease the bottom of the refractory mold with a small amount of refined sunflower seed oil. Place pieces of mackerel with onions.
- Top everything with sour cream and tomato sauce.
- Cover the pan with aluminum foil and place in the oven for 40 minutes. The optimal temperature for baking mackerel is 180°.
- This fish can be served with any side dish. Add some chopped herbs for flavor.
- As you can see, the mackerel fillet turned out juicy and crumbly. And if you want to cook the perfect mackerel, remove the backbone before cooking and bake the fillets as is.
- Coho salmon steaks in the oven: recipes
- Carp in foil in the oven: recipe
Mackerel is an inexpensive fish, accessible, perhaps, to each of us. It can not only be salted, pickled or smoked. Mackerel makes surprisingly tasty main courses. And if you show a little imagination, you can create an exclusive gastronomic masterpiece from a minimal set of ingredients. Bon appetit!
Tips and tricks
Mackerel in the oven will taste better if you follow these tips:
- Thaw fish on the bottom shelf of the refrigerator or on the counter at room temperature.
- If the carcass needs to be cut, then it is better not to defrost it completely, the pieces will be more neat, and it will be more convenient to cut.
- If the fish is cooked whole, its taste will improve if you put 2-3 sprigs of fresh dill inside.
- When cutting mackerel, you need to not only remove the insides, but also completely remove all dark films from the abdomen.
- Fish meat will be tastier if you adhere to the rules of the three “Ps”, that is, after cutting, acidify, salt and pepper it. For acidification, it is advisable to use fresh lemon juice, but in some cases table wine, apple, rice or simple 9% vinegar will do.
- Mackerel goes well with basil. For cooking, you can use both dried and fresh herbs of this herb.
Category: Fish dishes | Tags: Fish |
Cooking step by step
To prepare this simple and tasty second course, we will need the following ingredients: mackerel, sour cream, onions, soy sauce and table mustard.
First, we’ll make a sauce in which we marinate, and then bake the mackerel in the oven. Place 3 tablespoons of sour cream, 2 tablespoons of mustard and 1 tablespoon of soy sauce in a bowl.
Mix everything thoroughly - the mustard sauce is ready.
Let's move on to cutting the fish (I have three fairly large mackerel). For this dish I use fresh frozen mackerel, since fresh fish cannot be found in Belarus. Let the fish thaw overnight in the refrigerator, then cut off its head and tail. We cut off the fins using kitchen scissors, but this is not necessary. Then we make a shallow longitudinal cut along the abdomen and carefully remove the insides. By the way, it is most convenient and easiest to gut slightly frozen mackerel, then the intestines are removed in one piece and are not smeared on the inside of the carcass.
We wash the cut mackerel carcass under cold running water, carefully removing the black inner film and clots of dried blood along the spine. Then, using paper napkins or a towel, wipe the fish dry and cut crosswise into 4-5 portions.
In this way we will prepare all three fish. Place the pieces in a large bowl.
Pour mustard sauce over it.
Mix so that all the pieces are covered.
We clean a couple of large onions and cut them into not very thin rings.
Transfer the onion to the fish.
Mix everything again so that the mustard sauce contains not only mackerel, but also onions. Now it is advisable to let the fish marinate for at least 1 hour. The most convenient way is to do everything in the evening, put the mackerel in the refrigerator, and then bake it in the morning.
Transfer the mackerel pieces to a baking dish, covering it with parchment paper or food foil. We put onions on the bottom, and fish on it.
Bake mackerel in mustard sauce in an oven preheated to 200 degrees for about 30-35 minutes. Cooking time will depend on the features of your oven.
Serve the delicious and aromatic fish with onions hot. I had mashed potatoes as a side dish. Cook for your health, friends, and bon appetit!
Category: Fish dishes
Pieces of fish fried until golden brown, juicy vegetables and delicious sour cream sauce will please even the pickiest gourmets! Be sure to prepare this second dish for your loved ones.
Ingredients:
Step-by-step preparation photos:
Clean the fresh mackerel from the entrails and cut into portions.
Mix flour, salt and ground pepper. We get the breading mixture.
Dip the fish in it.
Fry in a frying pan until golden brown.
Finely chop the onion and grate the carrots on a coarse grater.
Saute until soft over medium heat with a small amount of vegetable oil.
Prepare sour cream sauce.
Pour 1 tbsp into a saucepan or frying pan. l. oil, add 1 tbsp. l. heaped flour and sour cream.
Stirring constantly, heat. There should be no lumps.
Add 1 tbsp. water, boil, salt. The longer you cook, the thicker it will be.
If the sauce seems thick or you want to make it more, you need to add a little more water and bring to a boil again.
Place vegetables on the bottom of a deep frying pan or cauldron. We get a vegetable “pillow”
Place fish pieces on top.
Pour sour cream sauce over everything.
Close the lid and leave to simmer for 15 minutes.
And now the delicious second course is ready.
INTERESTING TO KNOW
Although mackerel is a fairly frequent guest on our tables, how much do we know about it? This is a sea fish. The largest population is in the Atlantic Ocean, but schools regularly visit the Baltic, North, Mediterranean and Marmara seas. The comfortable temperature for the existence of this species is considered to be 8-20C, so it is forced to make frequent migrations. The only place where it lives all year round is the Indian Ocean. There is a lot of it in the Black Sea, but when cold weather sets in, it migrates to the North of Europe.
Hot mimosa fish with vegetables under soy marinade
Everyone loves Mimosa salad made from canned fish. It is prepared with saury or tuna. This is a salad that never sits on the table.
So you can make a hot mimosa from mackerel. All ingredients used are exactly the same as in a traditional salad. Only now they are all baked in the oven along with the fish.
Can you imagine how delicious it could be? Then watch the video and then your imagination will complete the picture presented, 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!
