How to bake mackerel in the oven. How to cook delicious mackerel in the oven. Mackerel baked in parchment. Mackerel pieces in the oven

The most popular way to cook mackerel at home is baking in the oven. Fish can be baked with spices, vegetables, potatoes, onions, mushrooms and even cheese.

What are the characteristics of mackerel baked in the oven, how to choose the right fish for cooking? Popular recipes and detailed instructions, tips and facts are collected in this article.

Nowadays, housewives often cook fish, and this dish is especially popular during the holidays. What fish can you most often see on a holiday table?

Mackerel is a valuable sea fish; mackerel contains several groups of vitamins and microelements such as zinc, phosphorus, potassium and sodium. Thanks to such a rich composition, mackerel is recommended for use by all people, regardless of age, with the only exception being liver and kidney disease.

The fish has a subtle, specific aroma; mackerel dishes are tasty, juicy and aromatic. Some people prefer to eat mackerel exclusively smoked or canned. However, chefs claim that you can literally “work miracles” from fresh mackerel!

In order for the taste of the dish to be truly exquisite, you should carefully choose the fish. Only caught mackerel is ideal, but more often it has to be thawed. When choosing a frozen product, you should pay attention to the color: the skin of the mackerel should not have yellow tints or an unpleasant odor, this indicates that the carcass has been repeatedly frozen and is unusable.

Fresh mackerel baked in the oven has an amazing taste and aroma, which gives the dish a special delicacy. But don’t be upset if you find fresh-frozen mackerel for cooking: with proper processing, baked mackerel in the oven will be a wonderful treat for guests.

Basic Recipes

How many ways are there to cook mackerel in the oven?

A simple recipe for cooking in foil

To cook mackerel in foil, you do not need to have any special culinary skills or abilities.

Ingredients:

• mackerel (1-2 pieces);
• spices and salt.

Before starting work, preheat the oven to 180 degrees. Now you can start processing the fish. The carcass must be gutted and cleared of black skin. If desired, you can remove the head and tail, as well as the bones. The fish should be washed under running cold water. After drying with a paper towel, the fish can be rubbed with salt and spices to taste.

After the fish is well treated with salt and spices, you can leave the mackerel on the table for 30-40 minutes. This way the fish will marinate and taste great!

Mackerel baked with potatoes

Ingredients:

• 1-2 mackerel;
• 5-6 medium potatoes;
• 1 small carrot or onion to taste;
• mayonnaise or sour cream, 100 g;
• salt.

By preheating the oven to 180 degrees, you can prepare the mackerel. To do this, the head and tail of the fish are cut off, and the spine is removed by cutting the back. The resulting fillet can be cut into small pieces or left as is.

Clean, peeled potatoes and carrots should be cut into thin slices less than 1 cm. Place a layer of potatoes and carrots on a baking sheet lined with foil; the vegetables should be salted and coated with mayonnaise (sour cream) on top.

Then place the mackerel fillet on top, skin side up, also pre-salting. Lubricate the top of the fish with mayonnaise (sour cream), cover with foil and place in the oven for 25-35 minutes.

To prevent the potatoes from drying out during cooking and remaining soggy, you need to pour a little water into the potatoes before putting the dish in the oven.

Mackerel baked with vegetables

The main feature of the mackerel recipe with vegetables is that you can create many variations by adding different vegetables to taste.

In each country, depending on the season and preferences, mackerel is prepared with eggplant and herbs, carrots and celery, onions and herbs, tomatoes and basil, etc.

Ingredients:

• 1 mackerel;
• 1 carrot;
• 1 onion;
• greens: dill and parsley;
• spices for fish;
• sour cream or mayonnaise, 120 g.

Cut the vegetables into thin slices (half rings), add salt and pepper to taste, wash and dry the greens. Place the prepared salted fish fillet on a layer of vegetables. Greens should be placed under the fish fillet, and the remaining greens should be placed on top of the vegetables.

Lubricate the fish with mayonnaise or sour cream, add less than half a glass of water to the rest and pour in the vegetables. Place the dish in the oven for 30 minutes. Before serving the dish, remove the greens and sprinkle with fresh ones.

For any housewife, it will not be difficult to cook mackerel in a sleeve or baking bag. The recipe and sequence are quite simple and resemble cooking mackerel in foil.

Ingredients:

• 1-2 mackerel;
• one onion;
• dill greens;
• hard cheese 100 g;
• salt and spices.

Before gutting the fish, you need to marinate the finely chopped onion: sprinkle with the juice of half a lemon, add salt and leave for 25 minutes. Clean the fish from the insides, rub with spices and salt, remove the head and tail if desired. It is necessary to stuff the mackerel belly with a filling of grated cheese, pickled onions and finely chopped herbs. Place the fish in the sleeve and place in the oven for 25-30 minutes.

Baked mackerel with lemon and herbs

Ingredients:

• mackerel 1-2 carcasses;
• 1 lemon;
• a bunch of greens (parsley, dill);
• pepper, salt.

The recipe for fish with lemon is quite simple. The fish should be washed and cleaned, and the entrails removed. Rub the fish with salt and spices, sprinkle with lemon juice.

Make several cuts on top of the fish and put in lemon slices and herbs. Place dill and parsley into the belly of the fish. Wrap the fish in foil and cook in the oven for 35 minutes at 180 degrees.

Mackerel stuffed with champignons and onions

The combination of fish and mushrooms will seem surprising to many, but the result will exceed expectations. Mackerel goes well with any mushroom, but champignons are best due to their mild taste.

Ingredients:

• 2 mackerel;
• a bunch of parsley;
• 200 g champignons;
• 1 small onion;
• 100 g hard cheese;
• 2 tbsp. spoons of low-fat sour cream;
• vegetable oil;
• flour for dredging fish;
• salt and pepper, seasoning for fish.

The fish must be prepared and filleted. After heating over high heat, roll the fish in flour, fry on each side for 1-2 minutes and remove from heat. Fry mushrooms with onions until cooked. Line a baking sheet with foil, place the fish skin-side down and coat with sour cream, place mushrooms and onions on top of the fillet, sprinkle with finely chopped parsley and grated cheese. Cover the mackerel with foil and place in the oven for 25 minutes.

In order for the dish to get a golden brown crust, you need to open the foil 10 minutes before cooking and put the fish back in the oven.

Ingredients:

• mackerel 2 pcs.;
• 200-250 g hard cheese;
• salt, spices.

The fish should be cleaned of entrails and filleted. Cut the fillet in half and rub with salt and spices. Line a baking tray with baking paper or foil, place the fish skin side down and sprinkle with grated cheese. Place in an oven preheated to 180 degrees for half an hour.

To prepare mackerel with cheese, you can also use processed cheese. To do this, grate it on a fine grater and also sprinkle each slice of fish. If you wish, you can add half a glass of water, then the fish will be juicier, and the cheese will become a kind of creamy sauce.

Mackerel, baked in pieces

Due to the fact that the fish will be divided into portioned pieces in advance, this will make serving the dish more convenient. After all, cutting ready-made mackerel during lunch or dinner is not always convenient (the fish becomes so juicy that it simply crumbles).

Required components:

• 1-2 mackerel;
• juice of half a lemon;
• dill and parsley;
• 1-2 onions;
• 150 g hard cheese;
• mayonnaise or sour cream 100 g;
• salt and spices.

To prepare the dish, mackerel must be divided into portions. This can be done in 2 ways: cut the fish in the usual way, or fillet and cut into fillets.

Rub the mackerel with spices and salt, add lemon juice (optional), brush with sour cream or mayonnaise and place on a sheet of foil. Place onion cut into half rings, sprigs of herbs and grated cheese on top of the pieces. Place the dish in a preheated oven at 200 degrees for 25 minutes.

Mackerel baked with rice

Required ingredients:

• 1 large mackerel;
• 180 g boiled rice;
• 1 carrot;
• ½ onion;
• salt and pepper.

To prepare mackerel baked with rice, you need to fry the onions and carrots in a frying pan until golden brown, and then mix them with the rice. Salt the prepared cleaned fish and place it on a “bed” of rice and vegetables, and also stuff the belly of the fish with rice filling. Place in the oven for 35 minutes at 180 degrees.

Mackerel stuffed with eggs and herbs

Ingredients:

• 2 mackerel;
• 2-3 boiled eggs;
• 70 g grated hard cheese;
• green onions, dill;
• 1 lemon;
• spices to taste.

Before cooking, the fish must be washed, the backbone and bones removed, without cutting the mackerel completely, but only cutting through the belly. Separately mix grated boiled eggs, cheese, and chopped herbs. Rub the fish with salt and spices, squeeze out lemon juice and stuff with the filling.

To prevent the filling from spilling out of the fish during cooking and serving, you need to secure the belly with toothpicks. It is advisable to remove the toothpicks before serving.

Place the stuffed mackerel in foil and wrap. Bake in the oven at 180 degrees for 45 minutes.

Other fish recipes

Mackerel is one of the most popular fish all over the world and especially in Russia. Each region prepares the product differently, according to its own traditions and taste preferences.

The recipes cover not only the most well-known methods of processing fish, such as frying, baking, smoking. Recipes for salted mackerel baked over a fire, stewed with vegetables and fried in batter with sweet and sour sauce are very popular.

There are also such unique recipes: mackerel soup, salad with salted mackerel, mackerel pate, mackerel aspic, mackerel roll and even meatballs!

Conclusion

It's no surprise that there are so many recipes for making baked mackerel. Every chef or housewife is well aware of the distinctive taste of fish and has their own “signature” recipe.

The list of possible mackerel dishes can go on for a long time. In addition to the existing beneficial properties, there is another plus - the fish is quite simple to prepare: there is no need to peel the scales, and the cooking process itself does not take much time.

What other recipe for baked mackerel in the oven can you please your guests?

Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

It is not for nothing that they say that the simplest dishes, prepared from elementary ingredients, turn out to be both the most delicious and the most healthy. Here, for example, is mackerel in foil in the oven (another name is mackerel). This is a familiar fish for us, but if you cook it with lemon and herbs, it turns into a real delicacy. At the same time, baking does not deprive it of most of the nutrients, like heat treatment in fat. And in the oven with a side dish of vegetables or potatoes, it turns out to be less calorie than raw.

Raw fish contains 205 kcal, baked mackerel in the oven - from 190 to 235 kcal. It has a lot of protein - 18.5 grams/100 grams of weight and a lot of fat - 14 grams. At the same time, it is very rich in various rare vitamins and microelements:

In addition, mackerel is rich in omega-3 acids, which remove bad cholesterol and generally promote the functioning of the heart and blood vessels. In a word, this fish is needed for normal functioning of the brain, heart and bone growth. And if we cook mackerel in the oven, we can get an extremely tasty dish.

Simple recipe

The most basic recipe for baking mackerel is a gutted mackerel with herbs and lemon or lime.
Required

• fish carcass - 1 pc.;
• onion - 1 head;
• lemon/lime - 1/2 pieces;
• salt, pepper, herbs - to taste.

Cooking steps

1. First, let's prepare the carcass. We cut off the head with gills, rip open the abdomen, take out the insides so that there are no black films left, and trim the tail and fins. Rinse thoroughly with cold water and dry.
2. Salt and pepper the fish, sprinkle with lemon juice and leave for 15 minutes.
3. Finely chop the onion and cut the lemon into slices.
4. We stuff the carcass with onions and lemon, and put herbs inside.
5. Wrap our dish in foil and leave for another 30 minutes.
6. The process of baking mackerel in the oven in foil paper lasts about 30 minutes. Temperature 200°C, “top and bottom” mode.
7. Serve garnished with herbs, olives and lemon slices.

This one in its own juice is an ideal dietary dish. It can be served with grilled vegetables, rice, or fresh salad. It turns out beautiful, tasty and healthy. A great appetizer for a bachelorette party with white wine and diet talk.

Recommendation: the best spices for fish cooked in the oven without foreign additives are crushed bay leaf, dried or fresh dill, sage, marjoram, and garlic. You can add a little vodka to the fish sauce at the end of cooking - the dish will become even more tender.

Mackerel with vegetables

Mackerel and mayonnaise are very easy to prepare. It also goes well with tomato paste or tomatoes, so feel free to add them if you have them.
We will need

Let's start cooking

1. Prepare the fish as in the first recipe.
2. Mix lemon juice, soy sauce, spices and salt. We coat the fish with it, put it in a bowl, cover with a lid and leave to marinate at room temperature for 30 minutes. From time to time, turn it over and pour in the drained marinade.
3. Finely chop the onion and grate the carrots on a coarse grater. Fry them until fully cooked. Add tomato paste or finely chopped tomato.

Tip: the tomato can be cut into thin slices and used later when stuffing mackerel in foil. As a result, the dish will look more impressive.

1. Place the fish on foil paper, put onions and carrots inside and on top, pour a little mayonnaise inside and a little on top.
2. We make an envelope, open at the top and covered at the sides so that the juice does not leak out.
3. In 30 minutes you will get an amazingly delicious fish baked in foil in the oven. Cooking mode “top and bottom”, temperature 200°C.

This is not exactly a dietary dish, but it is a very tasty dish. You get both fish and a great gravy for rice or potatoes.

Mackerel with oriental notes

You can make mackerel in the oven in combination with a variety of products, for example, green beans and mushrooms. But since this is a fatty fish, the main secret will always be in the marinade. This recipe for baked sea beauty will appeal to those who love oriental cuisine with an original combination of flavors.

Required

Procedure

1. Prepare the fish as in the first recipe.
2. Make thick caramel from sugar and a small amount of water.
3. Mix lime juice, olive oil, salt, pepper, mustard, balsamic, olive oil.
4. Discard the seeds from the chili pepper and cut the quarters into thin strips.
5. Finely chop regular and green onions. Press the garlic with a press.
6. Mix onion, garlic, pepper and lime juice sauce. We get a first-class marinade. Immerse the carcasses in it and leave to marinate in a warm place for 30 minutes.
7. Take 2 pieces of foil and wrap each fish tightly.
8. This mackerel in foil will be cooked in the oven for 30 minutes at 200°C.
9. We take it out, but do not unwrap it immediately so that the cooled fillet absorbs the released juice.

This fish should be served with potatoes, grilled vegetables, and lettuce.

Recipe with mushrooms and cheese

Another interesting recipe, obviously high in calories, but very tasty. Mackerel baked in foil in mayonnaise.
We will need

For filling

• lamellar mushrooms - 250 gr.;
• onion - 1 pc.;
• carrot - 1 pc.;
• cheese - 120 gr.;
• mayonnaise - 3 tables. spoons;
• seasonings and salt.

Cooking steps

1. This time we are cooking mackerel in the oven with the head on to present it more effectively. We make two cuts along the ridge, to the right and left of it. We cut the ridge with a knife at the “neck” and tail and take out the spine, if possible pulling out the rib bones with it. We take out the remaining ones with tweezers. We remove the gills and other entrails. Wash thoroughly with cold water and dry with a paper towel. The mackerel in the oven will be stuffed from the back.
2. Squeeze the garlic with a press, mix it with oil, lemon juice and salt, and brush the fish with this marinade. Just add salt inside, rub with seasonings and sprinkle with lemon juice. Leave the fish for 30 minutes.
3. Finely chop the onion and fry it in oil until golden brown. Add grated carrots and fry until softened. Add finely chopped mushrooms to the same frying pan. Fry until done.
4. Turn off the filling, cool, add seasonings and mayonnaise to it.
5. Place the fish on foil paper, stuff it, sprinkle grated cheese on top in the place where the cut opens.
6. Making a closed envelope. Mackerel baked in foil will be ready in 25 minutes. Cook at 200°C, “top and bottom” mode.

When serving, decorate the dish with lemon slices, pitted olives, tomato slices and herbs. The aroma and appearance will simply drive your guests crazy.

Recipe with potatoes

If you decide to make mackerel in the oven in a frying pan or on a baking sheet, then you need to remember about.
Required

• fish - 2 pieces;
• potatoes - 3 pcs.;
• carrot - 1 pc.;
• onion - 2 pcs.;
• tomatoes - 2 pcs.;
• green bell pepper - 1 pc.;
• sour cream - 120 ml;
• salt, ground black pepper, spices - to taste.

Procedure

1. Remove the backbone from a cleaned headless mackerel, cut off the fins and tail. You should get a “spread out” fillet. Wash, dry, rub with spices and salt.
2. We cut the tomatoes into rings, finely chop the remaining vegetables. Potatoes can be cut into thin slices.
3. First fry the onion in oil, then the carrots, add the pepper and fry until it becomes soft. Salt and season the mixture.
4. Place everything on a greased baking sheet in layers: fried vegetables, potatoes, fish, tomatoes, sour cream.
5. Mackerel with vegetables will bake in the oven in 35 minutes. “Bottom heating” mode, temperature 190°C. 3 minutes before readiness, you can turn on the “top heating” mode at the highest power to get a golden brown crust. Such convection modes are available in Hansa ovens.

Such an ordinary mackerel
You can experiment endlessly with fillings and marinades. Mackerel in the oven turns out delicious in almost any variation. If you don’t tell your guests what kind of fish it is, then no one will believe that it’s an ordinary mackerel, simply prepared with love and imagination.

Mackerel is an extremely healthy, tasty, easy-to-process sea fish, somewhat underestimated by Russian chefs. Perhaps this is due to the fact that it is almost impossible to buy fresh mackerel. The fact is that mackerel is quite fatty; in summer and autumn the fat content can reach up to 20% of the weight of the fish, and this is a lot. And this fat quickly oxidizes and acquires a rancid taste. To prevent this from happening, mackerel is frozen directly on fishing vessels or processed immediately after delivery to shore.

Therefore, in parts of the country far from the coast you can buy smoked mackerel - both hot and cold smoked - or frozen. There are many recipes with mackerel, and any of them can use properly thawed fish.

It is very convenient to cook mackerel baked in the oven in foil, for example, on a bed of onions. To tone down its fat content, combine it with acidic foods: tomatoes, lemon, rhubarb, white wine. Baked mackerel, sprinkled with wine vinegar or lemon juice, is wonderful as a cold appetizer.

Thanks to such a huge amount of useful substances, eating mackerel contributes to:

• increasing the body's defenses;
• reducing the risk of cancer;
• improving vision;
• reducing headaches, pain due to arthritis and arthrosis;
• preventing the formation of cholesterol plaques;
• saturation of blood circulation of the heart and brain;
• improving memory;
• weakening of psoriasis;
• regulation of metabolism and hormone levels;
• reducing the content of carcinogens;

Useful benefits of mackerel:

• for expectant mothers and nursing women - to nourish the fetus and maintain lactation;

• for adolescents - for the normal formation of internal organs;

• for young children - for the uniform development of the brain and body in general.

Its benefits for the prevention of atherosclerosis have also been noted; it should be consumed by patients with diabetes and the elderly.

Eating fatty fish protects against asthma: people with low magnesium levels are more susceptible to asthma attacks. People who frequently consume mackerel experience less depression.

How to cook mackerel in the oven - many cool recipes

Amazingly delicious mackerel baked in foil in the oven

Dishes baked in foil have a unique taste and aroma. Meat or fish prepared in this way is not only extremely tasty, but also healthier due to the absence of oil during baking.

The fish baked in foil with mustard-mayonnaise sauce turns out to be very tender and melts in your mouth. And it couldn’t be easier to prepare!

To prepare the recipe for baked mackerel with sauce in foil in the oven you need:

• 1 large mackerel;
• 1 tsp. mayonnaise (67–72% fat content);
• 1 tsp. ready mustard;
• Salt;
• Foil.

How to cook mackerel in foil:

The fish must be thoroughly washed, gutted, the head cut off (you don’t have to cut off the head, but at the same time pull out the gills first), rinse the carcass again (especially carefully inside to remove any stray remains of entrails). If you come across caviar or milt, leave it. Salt the fish a little (inside and outside).

Next you need to prepare the sauce: mix mustard and mayonnaise. Place foil on a baking sheet (a piece large enough to wrap the fish thoroughly). Holding the mackerel over the foil, first coat one side of the fish, place this side on the foil, then coat the other, and also coat the inside, caviar or milk (if any).

Wrap the fish well in foil. So, how long to bake mackerel in foil in the oven? Remember that you need to keep it there at 180ºC for no more than 30 minutes, otherwise it may dry out or burn.

Mackerel baked with vegetables in a slow cooker

Mackerel, as mackerel is called in English-speaking countries, is rich in fish oil, vitamins B and D, it does not have small bones, and the flesh is tender and tasty. Try to cook it according to this recipe - you will get a juicy and appetizing dish, and the honey-soy marinade will give the fish a unique taste and aroma. This dish will not pose any difficulties even for novice cooks, and the result will delight your family or guests.

Ingredients:

• 1 mackerel carcass
• 200 g potatoes
• 50 g leek (light part)
• 50 g lemon
• 50 g tomatoes
• 40 ml olive oil
• 20 ml soy sauce
• 20 ml liquid honey
• salt - to taste

To submit:

• parsley (dill) - to taste

Preparation

Clean and gut the mackerel. Peel the potatoes and cut into thin slices. Cut the light part of the leek into thin rings. Cut the lemon into slices. Cut the tomato into thin slices, removing the stem attachment point.

Mix honey with soy sauce and 20 ml of olive oil. Spread the mackerel with marinade. Pour the remaining oil into the bowl, add potatoes, tomatoes, onions and lemon. Add salt. Place mackerel on top and cook for 15 minutes in the “Baking” mode. Place the fish and vegetables on a plate and, garnish with herbs, serve.

Mackerel baked with basil and celery

Ingredients:

• Mackerel - 3 pcs.
• Stem celery - 1 bunch
• Basil - 1 bunch
• Garlic - 3 cloves
• Olive oil - 1 tbsp.
• Salt - to taste
• Black pepper - to taste

Preparation:

Gut the mackerel and rinse well. Make cuts on both sides on the sides. Insert basil leaves into the cuts on the fish. Salt and pepper the fish on both sides. Cut the celery into 3 cm pieces, crush the garlic cloves with the flat side of the knife. Place a piece of foil or parchment on a baking sheet. Make a “pillow” of celery, add a clove of garlic. Place mackerel on celery and drizzle with oil. Seal the fish in an “envelope”. Bake at 220 degrees for 17–20 minutes.

Mackerel with tomato sauce

Ingredients:

• Mackerel - 3 pcs.
• Tomato - 500 ml (in its own juice)
• Dill - 1 p.
• Onions - 1 pc.
• Garlic - 1 g.
• Green onion - 1 p.
• Vegetable oil - 3 tbsp.
• Sugar - 1 tbsp.
• Wine vinegar - 1 tbsp. (red)
• Lemon - 6 slices
• Salt - to taste
• Black pepper - to taste

Preparation:

Thaw mackerel in the refrigerator. Cut open the belly, remove the entrails and gills, rinse well and dry with paper towels. Make 4 oblique cuts on each side of the fish. Place baking paper on a baking sheet. Lightly grease the fish with vegetable oil and fill the cuts with dill sprigs. Insert halves of lemon slices into the gill slits.

Salt and pepper the fish and place in the oven preheated to 200 degrees for 15 minutes. Turn the fish over once. Finely chop the onion and garlic. Heat 2 tablespoons of vegetable oil in a saucepan and simmer the vegetables for 5 minutes. Sprinkle with sugar and let the onions lightly caramelize.

Add tomatoes in their own juice, mash them slightly, add vinegar, salt and pepper. Bring the sauce to a boil and cook for 5 minutes. Puree with an immersion blender and cool. Finely chop the green onions and remaining dill and add to the sauce. Serve with mackerel.

Mackerel baked with boletus mushrooms, sour cream and horseradish

Mackerel is a fish with a very bright, recognizable taste and aroma, it is important to emphasize and reveal them. Any fish cooked whole looks great. A mixture of sour cream and horseradish is traditional for Slavic cuisine. Mashed cottage cheese, finely chopped parsley and dill are an excellent addition to such a mixture.

Ingredients:

• 1 mackerel weighing about 500–600 g
• 150–200 g fresh or frozen porcini mushrooms
• 30 g horseradish
• 100 g fat sour cream
• 50 g hard cream cheese
• 1 tomato
• 1 onion
• several sprigs of fresh dill
• 40 g flour
• spices for fish, salt - to taste
• vegetable oil for frying

Preparation:

Roughly chop the mushrooms and onions into small cubes and fry in vegetable oil until tender. Finely chop the dill. Cut the fish along the belly, gut it and remove the backbone. Be sure to remove the eyes and gills to prevent the fish from becoming bitter.

Soak the fish fillets in a mixture of milk and water or in milk for 30 minutes. Remove the fish from the milk, dry with a paper towel, rub with salt and spices. Bread the mackerel in flour. Fry the whole fish on both sides in the oven in vegetable oil for 6–8 minutes at a temperature of 160 ° C. Place chopped herbs on the back of the fish.

Place mushrooms fried with onions on the greens. Mix sour cream with horseradish. Cover with sour cream sauce. Cut the tomato into thin half rings. Lay out half rings of tomatoes overlapping each other. Sprinkle with grated cheese and bake in the oven at 200°C for 5-6 minutes until the cheese is golden brown.

Mackerel baked in foil in the oven with herbs and garlic

Ingredients:

• 2 mackerel carcasses,
• 2 cloves of garlic,
• cilantro or parsley,
• juice of ½ lemon,
• 2 tbsp. l. olive oil,
• 6–8 peas of allspice,
• coarse salt

Cooking method:

Wash the fish, remove the gills (you can use scissors). Carefully rip open the belly and remove the entrails. Rinse the fish inside and out under running water and dry well. Peel the garlic. Cut one clove of garlic into thin petals and set aside. Place the remaining clove of garlic, a large pinch of salt and allspice in a mortar and grind. If you don’t have a mortar, you can finely chop the garlic and crush the peppercorns by pressing the flat side of the blade of a wide knife.

Add lemon juice, vegetable oil to the garlic-pepper mixture and stir. Place the fish on a sheet of foil folded in half (the sheet should be large enough to wrap the entire fish in it). Rub the fish inside and outside with the garlic and pepper mixture. Combine cilantro or parsley with chopped garlic and fill the belly of the fish (you can put a few sprigs of greenery on top). Wrap the fish tightly in foil and leave to marinate for 30–40 minutes at room temperature. Bake mackerel in the oven for 35–40 minutes at 190°C.

Mackerel baked in yogurt

You will need:

• 2 mackerel;
• 1 onion;
• 150 g low-fat natural yogurt;
• juice of 1/2 lemon;
• salt.

Cooking method:

Gut the mackerel, cut lengthwise into 2 parts, remove the bones. Peel the onion and cut into half rings. Salt the yogurt, combine with onion and lemon juice. Pour this mixture over the mackerel and marinate in the refrigerator for 30 minutes. Preheat the oven to 180°C. Place the mackerel along with the marinade in a baking bag or mold and cook in the oven for 30 minutes.

Mackerel baked in a sleeve

Ingredients:

• 2 mackerel carcasses,
• 3–4 potatoes,
• 1 head of onion,
• 1 carrot,
• vegetable oil,
• 1 bunch of parsley,
• 1 bunch of dill,
• dry herbs,
• salt,
• pepper

Cooking method:

Rinse the fish and dry it. Make cuts on the sides. Rub with salt, dry herbs and pepper. Insert onion slices into the cuts. Peel potatoes and carrots, cut into pieces. Season with herbs and pepper, salt and add 2 tbsp. l. vegetable oil. Place the fish and vegetables in a baking tray. Let stand for 1 hour. Bake in the oven for 30 minutes at 200°C. Place the fish and vegetables on a plate and garnish with herbs.

Mackerel baked in foil in the oven with lemon

Ingredients:

• fresh frozen mackerel - 2 pcs.;
• fresh parsley - a small bunch;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. spoons;
• lemon - 4–6 slices;
• lemon juice - 1–2 tbsp. spoons;
• salt, pepper - to taste.

How to cook mackerel in the oven

We defrost the mackerel in advance, then cut off the heads and fins. Using a knife, cut the belly, remove the insides and all the black films. After washing and dipping with a napkin, rub the prepared carcasses with salt and black pepper not only outside, but also inside.

Using a knife, make several shallow cuts on the surface of the mackerel. Place lemon slices into the resulting “pockets”.

Let's prepare the filling. Chop the parsley leaves with a knife, chop the garlic very finely. Pour in oil with a neutral odor and lemon juice, mix the ingredients. Add salt/pepper if desired.

We fill each fish with the resulting dressing. Transfer the mackerel to a baking sheet lined with foil. Cover the fish carcasses with a second sheet of foil on top.

Bake for 25–30 minutes at 180 degrees. Next, remove the top layer of foil and allow the fish to brown slightly for 5–10 minutes.

You can serve mackerel either warm or cooled - this fish is wonderful in any form! We cut the carcass into portioned pieces, complement the dish with herbs, vegetables and any side dish (rice, potatoes, etc.). Mackerel in foil in the oven is completely ready!

Using the same principle, you can cook mackerel on the grill - it turns out delicious and quite inexpensive!

Due to the high fat content of this fish, it made an excellent gravy: juicy and satisfying. Today, there are many ways to prepare this amazing “blue” fish, but baking in the oven stands out among them. Studying recipes for mackerel in the oven, you can marvel at their diversity. It would seem that the product is prepared under the same conditions, but the chef’s imagination still finds a reason to run wild! The secret of such varied diversity is the ingredients.

The five most commonly used ingredients in recipes are:

To prepare this gift of the sea, you can stuff the fish with a variety of vegetables: potatoes, carrots, onions, bell peppers, lemon, tomatoes and even olives. To give the future masterpiece a special taste and seductive aroma, experienced cooks use allspice, sour cream, garlic, mustard or mayonnaise. As a result, an unusually beautiful, juicy and tender dish appears on the table, which is ideal for both a simple home and a festive dinner. By serving it with various sauces, you can create a great variety of unique flavor shades that will delight even sophisticated gourmets.