Mackerel baked in pieces in the oven with vegetables: recipe with photos. Mackerel baked in pieces in foil quickly and easily How long to bake mackerel in the oven in pieces

Mackerel most often appears on our table in salted or smoked form. But you can cook this fatty fish deliciously in other ways. The following are the best recipes for mackerel baked in the oven.

Ingredients: about half a kilo of fish carcass, a handful of cherry tomatoes, soft cheese, table salt, pepper.

To begin with, the fish is washed under running cold water, cleaned, and gets rid of the head, fins and entrails. Next, it is rubbed with salt and freshly ground pepper.
To prepare the filling, you need to wash and cut the cherry tomatoes into thin half rings. Their quantity in the recipe can be adjusted to your taste.
Soft cheese is placed inside the prepared fish carcass. It can also be salted if necessary. Tomato slices are placed directly on top of the cheese.
Stuffed fish is wrapped in foil. It is better to use 2 layers of coating at once.

Cook in a well-heated oven for 40-45 minutes. It is delicious to combine the resulting fish with boiled potatoes or white fluffy rice.

Sleeve baking option

Ingredients: 2 large fish, 3 onions, a pinch of seasonings, bay leaf, salt, a pinch of cumin.

Fish carcasses are thoroughly washed and cleaned. They get rid of the fins, rub them with salt and selected seasonings.
The onions are cut into thin half rings and sprinkled with caraway seeds.
Chopped vegetables are poured into a baking sleeve. Prepared fish carcasses are laid out on the onion. Be sure to make a couple of punctures on the sleeve with a toothpick to allow steam to escape.
The dish is prepared for 35 minutes in a well-heated oven.

To get a golden brown crust on the fish, the sleeve needs to be cut and opened approximately 10-15 minutes before the treat is completely ready.

Recipe with potatoes

Ingredients: 2-3 medium fish, a kilo of quickly boiling potatoes, 2 onions, rock salt, a mixture of ground colored peppers.

The first step is to process the mackerel. To do this, fish carcasses are washed, fins are cut off, and heads and tails are removed. All that remains is to thoroughly gut the fish, rinse the inside and dry slightly.
Deep vertical cuts are made across each carcass with a sharp knife. The lines are located nearby - 3-4 cm from each other. After this, the mackerel is rubbed with salt and pepper.
The potatoes are peeled, washed well, and then cut into slices. You can chop it into slices or in any other way to your liking.
The onion is peeled, washed and cut into thin half rings. Parts of the vegetable are inserted into the cuts made on the fish.
The baking sheet is greased with any fat. First of all, salted potatoes and onions are laid out on it. Products are also peppered to taste.
There is fish on top of the vegetable bed.

Mackerel with potatoes will be baked in the oven at 200-210 degrees until golden brown. The treat is served hot with any sauces.

With lemon and herbs

Ingredients: half a kilo of fish carcass, a bunch of various fresh herbs, 1/3 fresh lemon, table salt, pepper.

The fish is washed, cleaned, and gets rid of its head and entrails.
For the filling, combine finely chopped salted herbs, pepper and thin slices of citrus fruit. These components are laid out inside the mackerel.
The fish is wrapped in foil. It is better to use 2 layers of coating at once.

Prepare mackerel baked in foil in an oven preheated to 190 degrees.

Bake in sour cream with vegetables

Ingredients: large fish carcass, a bunch of green onions, carrots, 4 potatoes, 2 meaty tomatoes, 4 tbsp. tablespoons of fat sour cream, fine salt, aromatic herbs.

The fish is first washed, cleaned, gutted and removed from the head. Next, you need to carefully cut it into portions. If mackerel is completely defrosted, it may fall apart when cutting. Especially if you take not the sharpest knife. Therefore, you need to start chopping the carcass even before it is completely defrosted.
The potatoes are peeled, washed and cut into very thin slices. Wide pieces will take too long to bake. To remove excess starch from potato wedges, place them in a bowl of ice water for 10-12 minutes and then drain in a colander.
Peeled carrots are also cut into slices.
First, pieces of fish are rubbed with salt, aromatic herbs and lightly fried in any fat until golden brown.
Boil the potatoes in salted water for 5-7 minutes.
In the fat remaining in the frying pan, tomatoes, cut into small pieces, and carrots are fried.
All that remains is to place pieces of fish in layers in the mold, all the vegetables one by one, chopped herbs and pour sour cream over the food. If there is not enough liquid in the container, you can add a little hot water.
The form is covered with a “lid” of foil.

Prepare mackerel baked in the oven with vegetables for about half an hour at high temperature.

With rosemary

Ingredients: 2 medium fish carcasses, lemon, 4-6 sprigs of rosemary, 1 teaspoon of table salt, a pinch of ground black pepper, 3 pinches of ground nutmeg. How to bake mackerel according to this recipe correctly and for how long is described in detail below.

First, the fish is washed well and gets rid of the head. Its insides should be gutted, and the fins should be carefully cut off with scissors.
The lemon is cut in half and then crushed into thin slices.
Salt and spices stated in the recipe are mixed. They rub the carcasses both inside and outside.
Citrus slices are placed in the belly of the mackerel. Well-washed sprigs of rosemary are also sent there. There is no need to disassemble them into needles; you can use them entirely.
The fish is transferred to a baking sheet covered with oiled foil.

The treat is baked for about half an hour at 200-210 degrees in the oven.

With capers and herbs

Ingredients: 4 medium fish carcasses, 4 stalks of petiole celery, 60 g of capers with liquid, a bunch of dill, 4 tbsp. spoons of olive oil, zest and juice of a whole lemon, a mixture of spices to taste, salt.

Fish carcasses are defrosted in advance, then cleaned, washed and dried.
For the filling, mix finely chopped greens and stalked celery, crushed capers along with liquid, citrus ingredients, salt, olive oil, and seasonings. If you don’t have capers on hand, you can replace them with regular pickled cucumbers. True, this will change the final taste of the dish.
Each fish is coated with the resulting mixture on all sides. Most of it goes inside the carcasses.
Next, the mackerel is wrapped in foil and sent to the oven.

The treat is baked for 20-25 minutes.

With mushrooms and cheese

Ingredients: 2 mackerel, 2 pre-cooked eggs, half a bunch of fresh herbs, salt, 130 g hard cheese, 1 tbsp. a spoonful of olive oil, lemon juice, a sprig of rosemary, 8-9 fresh champignons, 1 tbsp. spoon of sour cream, aromatic herbs.

The head is cut off from each carcass, and the entrails are removed.
The fish is placed on its tummy and pressed along the spine with the palm of your hand. This way the housewife will have the fillet in front of her without much difficulty.
Mackerel is sprinkled with lemon juice. Next, the carcasses are salted, sprinkled with herbs and greased with oil.
Mushrooms are cut into thin slices. The greens are finely chopped.
Fish preparations are greased with sour cream and sprinkled with herbs. Grated cheese and mushrooms are laid out on them.
Thin circles of boiled eggs are distributed last over the carcasses.
The fish are placed on foil next to each other. There is also a sprig of rosemary nearby. The foil is wrapped.

Cook in the oven at medium temperature for 35-45 minutes.

Mackerel stuffed with vegetables and baked in the oven

Ingredients: 3 large mackerel, 1 sweet bell pepper, onion, a glass of defrosted green beans, a mixture of spices, salt, carrots, a little lemon juice.

All vegetables are randomly chopped. It is best to grate the carrots on a medium grater, cut the onion into half rings, and cut the pepper into thin cubes.
The prepared ingredients are poured into a frying pan, green beans are added to them. The components are fried in a small amount of oil for 7-8 minutes. Immediately add salt and spices to the container.
While the vegetables are being prepared, you need to gut the fish, rid it of bones, head and spine. Each carcass is salted and sprinkled with lemon juice.
Fish preparations are stuffed with a vegetable mixture and secured with toothpicks. On top you need to grease the mackerel with a small amount of vegetable oil.

The carcasses, tightly wrapped in foil, will be baked in a well-heated oven for about half an hour.

Pieces in mustard sauce

Ingredients: 2 fish carcasses, onion, 3 tbsp. spoons of mayonnaise and the same amount of soy sauce, 2 tbsp. spoons of mustard, salt.

The fish is gutted, washed and cut into portions.
The onion is chopped into thin half rings.
To make the sauce, mix all the remaining ingredients stated in the recipe. It is important to remember that soy sauce is already salty. The mixture may not need additional salt.
Pieces of mackerel are sprinkled with onion rings and poured with the prepared sauce.
All components are mixed well and sent to a baking dish. The container must first be coated with a small amount of oil.

Mackerel baked in the oven. Having tried it once, now I make this fish this way all the time!

Fresh frozen mackerel - 1 kg. (three fish)

Onions - the more the better! (it takes me five good onions)

Ketchup (I use “Lecho” Makheev ketchup)

Preparation:

We clean the fish and cut it into pieces.

Peel the onion and cut it into half rings.

Place the fish in a container, add 4-5 tbsp. spoons of mayonnaise and 4-5 tbsp. spoons of ketchup, spices to taste, mix.

Then put baking paper on a baking sheet and grease the drain a little. butter, lay out the fish, and between the pieces of fish lay out the onion in half rings.

And we put all this in the oven, temperature 180 degrees. It takes about an hour to prepare.

I always go by the onion; as soon as the onion is soft and juicy, the dish is ready!

1. Basic recipe

Thaw the mackerel, wash and dry with a paper towel. Remove the fins, add salt, sprinkle with lemon juice and cut into pieces. Separately, cut 2 tomatoes and 2 onions into slices (equal in size).

Place a slice of tomato and onion, cut in half and sandwich between pieces of fish.

Place the fish in a baking dish on foil. Drizzle lightly olive oil on top and season with pepper.

Place in the oven at 180*C in a preheated oven.

2. Recipe for mackerel rolls with carrots, garlic and paprika

Mackerel rolls are prepared quickly. Good both hot and cold. And if you cut them, they will decorate the table beautifully.

Products

Frozen mackerel – 3 pcs.

Carrots - 2 pcs.

Onions - 2 heads

Paprika - 1 piece

Oil for frying

Salt, pepper and seasonings

Lemon (lime) or orange juice

Garlic - 3 cloves

How to make mackerel rolls:

Clean and rinse fresh mackerel. Cut each into two fillets. Pour orange or lemon juice over the fillet, season with your favorite seasonings and garlic slices.

Place a filling of sauteed onions, carrots and paprika on top, to which grated cheese is added (or you can simply cut the cheese).

Roll into rolls, which are wrapped in parchment like candy.

Bake mackerel rolls for 25 minutes at 190 degrees.

For garnish - grate carrots into strips, add seaweed and onion half rings.

Sprinkle with lemon juice and add one or two tablespoons of oil. Lightly salt.

3. Mackerel with potatoes, baked with mayonnaise

Products (for 4 servings):

Frozen mackerel - 1-2 pcs.

Potatoes - 1 kg

Onions - 1-2 pcs.

Mayonnaise - 100 g

Salt - to taste

Pepper - 0.5 teaspoon

Preparation:

Thaw the fish in advance. Prepare the mackerel. Clear. Rinse. Separate the fillet from the backbone and bones. Cut into small pieces.

Peel and wash the onion. Cut into half rings.

Place fish and onion in a bowl. Salt and pepper. Mix. Leave for 15-20 minutes.

Turn on the oven. Meanwhile, peel and wash the potatoes. Cut into not very thick pieces.

Add potatoes and mayonnaise to the fish, add a little salt and mix well.

Place the fish and potatoes in the pan. Place in the oven on the middle shelf.

Bake mackerel with potatoes at 180 degrees until cooked (about 40-50 minutes).

Mackerel baked with potatoes is ready!

4. Mackerel in foil

Products (for 4 servings):

Mackerel - 1-2 pcs. (600 g)

Lemon - 0.5 pcs.

Dill greens - 0.25 bunches

Onions - 2 pcs.

Boiled eggs - 2 pcs.

Vegetable oil - 3 tbsp. spoons or Butter - 3 tbsp. spoons

Salt - 0.25 teaspoons

How to cook mackerel in foil:

Wash the fish and cut off the head. Carefully cut lengthwise and separate the fillets.

Peel the onion and cut into thin half rings.

Peel the eggs and chop finely.

Finely chop the dill.

Place half of the prepared fish, skin side down, on a sheet of foil. Sprinkle fish with lemon juice and salt.

Sprinkle with chopped eggs. Then sprinkle with dill. Cover with onion slices and pour over oil (vegetable or melted butter).

Then place the remaining fish fillets, skin side up, on top of all these products.

Preheat the oven.

Wrap the foil tightly, avoiding tears and cracks, place on a baking sheet and place the mackerel in foil in an oven preheated to 190 degrees. After about 30 minutes, the mackerel in foil is ready.

This method can be used to bake not only mackerel, but also other fish.

5. Baked mackerel with mussels and potatoes

Products (for 2 servings):

Mackerel - 1 pc.

Onion - 1 pc.

Parsley - 3-4 sprigs

Potatoes - 3-4 pcs.

Mussels – 200 g

Garlic - 1 clove

Soy sauce - 3-4 tbsp. spoons

Wine vinegar - 2 teaspoons

Vegetable oil - 3-4 tbsp. spoons

Cream - 100 ml

Mayonnaise - 1 tbsp. spoon

Salt - 1-2 pinches

Ground black pepper - to taste

Preparation:

Peel, wash and coarsely chop the onion.

Add parsley to the onion (it can be torn into several pieces), 1 tbsp. a spoonful of soy sauce and 1 teaspoon of wine vinegar. Leave for 15 minutes.

Gut the fish and remove the gills. wash the carcass.

Grease the carcass with vegetable oil (1 tablespoon), place on foil, and form a “basket”.

Sprinkle the fish with soy sauce (1 tablespoon) and vinegar (1 teaspoon).

Stuff the fish with onions and herbs. Spice up.

Turn on the oven to preheat. Wash the potatoes thoroughly. Cut into halves, grease with vegetable oil (1-2 tbsp. spoon). Place on foil and form a “basket”. Sprinkle potatoes with salt.

Place the “baskets” with fish and potatoes on a baking sheet. Grease the fish with mayonnaise.

Place the baking sheet in the oven and bake for 30 minutes at 200 degrees.

Peel and chop the garlic. Heat 1 tbsp in a frying pan. a spoonful of vegetable oil.

Fry the garlic over medium heat (2 minutes). Add frozen mussels and, stirring occasionally, fry them over medium heat until golden brown (10 minutes).

Add 1-2 tbsp. spoons of soy sauce, stir, simmer for another 2 minutes.

Add cream, stir. Simmer covered over low heat for 2-8 minutes (depending on how thick the sauce is needed).

Remove the pan. Remove the onion and herbs from the baked mackerel.

Place potatoes on a plate. Place baked mackerel on top, and mussels on the sides of the fish.

Mackerel baked with potatoes and mussels are ready!

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.

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:

Nowadays you can buy 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. Thaw fish carcasses 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.

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 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.

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!

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!

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.

Mustard marinade for mackerel baked in foil

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!

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.

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.

With vegetables and cheese under garlic marinade

And here is another video recipe where fish is baked with vegetables. It turns out to be very tasty and original in execution.

In the video you can see how to clean the fish from the back and how to stuff it. The principle is the same and similar to the previous recipe. The recipe differs only in the composition of the ingredients and the method of marinade.

In the recipe, mackerel is baked without foil, although the topic of today's article is baking fish in foil. This makes this recipe slightly different from all the others. All the better! The recipe can be considered as a guide to the fact that all previous recipes can also be baked without foil.

The taste of the fish will be different; it will not be as juicy as baked in foil. But this will not make it any less tasty.

How to stuff mackerel with mushrooms and onions

We will need:

mackerel – 2 pcs.
mushrooms (any) - 300 gr
onion - 2 pcs
lemon - 0.5 pcs
sour cream - 0.5 cups
hard cheese - 100 gr
vegetable oil - 3 tbsp. spoons
salt, pepper - to taste

Preparation:

For this recipe, mackerel must be cut in the same way as in the previous recipe, that is, from the back. This way it will look better and more beautiful when served.

1. Cut the fish, gut it and remove the gills. Rinse and dry.

2. Sprinkle with a mixture of salt and pepper, pour over lemon juice. Leave to marinate for 20-30 minutes.

3. Meanwhile, prepare the filling. To do this, cut the onions and mushrooms into cubes. The onions are smaller, and the mushrooms are larger, so that we can feel them when we eat them.

You can take any mushrooms - fresh, frozen, pickled, salted. If you don’t have mushroom supplies at home, then buy champignons, they are sold all year round.

4. Heat the oil in a frying pan or saucepan and fry the onion until soft. Then add the mushrooms and fry them along with the onions for another 5-7 minutes over low heat. Add salt and pepper to taste. Cool the filling.

5. Prepare foil of the required size, grease it with oil and place the mackerel belly down. For two fish you will need two separate molds.

6. Fill the fish with filling.

7. Grate the cheese on a coarse grater and mix with sour cream. Place it on top of the mushroom filling.

8. Wrap the fish tightly in foil, trying to leave no gaps.

9. Preheat the oven to 180 degrees. Bake the fish for 35-40 minutes, then open the foil and bake for another 10 minutes until golden brown appears on the surface.

This fish can be eaten both hot and cold. In all forms it turns out very tasty.

You can omit sour cream in this recipe and limit yourself to just one cheese, or you can not use cheese and cover the top with just sour cream. The recipe allows for this.

“Hot mimosa” - fish with vegetables under soy marinade

Everyone loves it. 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!

Mackerel with minced greens and eggs

We will need:

mackerel – 2 pcs.
hard-boiled eggs - 3 pcs.
onion - 2 pcs
cheese - 50 gr
butter - 2 tbsp. spoons
lemon - 0.5 pcs
greens - a bunch
salt, pepper - to taste

Preparation:

1. Gut the fish, remove the gills and rinse under running water. Any method you choose to stuff fish will do. You can cut it from the back or belly.

2. Sprinkle the carcass with a mixture of salt and pepper and sprinkle with lemon. Leave to marinate for 20-30 minutes.

3. Meanwhile, prepare the minced meat. Cut the onion into cubes and fry in oil. Then cool and add diced eggs and chopped herbs to it. You can use any greens - it can be parsley, dill, and green onions, in various combinations and combinations.

4. Fill the fish carcass with the minced meat and wrap it in greased foil. Try to wrap so that there are no gaps in the foil.

5. Bake at 180 degrees for 20 -25 minutes.

6. Then take out the baking sheet, open the foil and sprinkle the carcass with grated cheese. Place back in the oven and bake until the cheese crust is golden brown.

7. Serve hot, although this fish turns out quite tasty even when cold!

This recipe can be prepared by filleting the fish. In this case, the filling is laid out on one half of the fillet and covered with the other half. The rest of the recipe remains unchanged.

Today we looked at recipes where mackerel is baked whole or filleted. We didn't cut it into pieces. Although there are also many such recipes, this will be the topic of subsequent articles.

In general, fillings for mackerel can be invented almost on the fly, from what you have in the refrigerator. I think you could consider filling it with cabbage, either fresh or pickled. You can fill the fish with porridge, and it will also be tasty.

I have a good old recipe where fish is stuffed with nuts, this is how they cook it. And although it doesn’t use mackerel, I think that if you stuff it with nuts, it will be not just tasty, but very tasty!

Or you can add prunes to the nuts, and then a new recipe will appear. Prunes can also be added to the onion and carrot filling, and you will probably also like this recipe.

Mackerel goes well with almost any food. Therefore, no matter what you cook it with, your dinner will always be at its best. Don’t be afraid to experiment and most importantly, always cook with desire and mood. And then everything you cook will be not only tasty, but also healthy.

After all, in addition to the products you cook from, you also invest a piece of your soul. And this is always one of the most basic components in cooking. And it is no coincidence that there is such an expression as “cook with your soul!” This is the only way to begin this process.

Dear friends, if you have interesting recipes for cooking mackerel in foil, share with us in the comments. And then everyone will be able to cook fish according to your recipe.

If you liked today's recipes, share them on social networks. Thank you in advance for this!

Bon appetit!

To prepare baked mackerel, I use not completely defrosted fish. The fact is that such mackerel is easier to wash, clean, and most importantly, cut evenly.

The original recipe called for the baking sauce to be equal parts mustard and mayonnaise. However, one day I didn’t have the required amount of mustard, so I added a little pink horseradish (horseradish with beets), I liked the result much better, so now it’s the only way: mayonnaise + mustard + horseradish.

As for which mustard to choose, it’s a matter of taste and attachment to a particular variety. I cooked mackerel with both spicy Russian mustard and piquant French mustard. As a result, there will be light shades of delicacy in the taste of the finished baked mackerel. So, you can safely experiment and look for the right variety of mustard for yourself.

The mackerel should be thoroughly washed with cold water, an incision should be made on the abdomen, the entrails and the thin black film covering the walls from the inside should be removed. When the fish is clean and gutted, it needs to be cut.

There's a little secret here. If you are going to serve chopped fish, then you need to bake it already chopped. And if you want to decorate your table with baked whole mackerel, then bake the whole fish. The fact is that ready-made hot mackerel is very difficult to cut into even pieces. But fish baked in pieces does not fall apart at all and easily retains its shape.

I like to bake mackerel in pieces, so the fish needs to be cut into portions. For this action, choose a large, sharp knife that can cut the fish with one click. Most often I don’t take a fish knife at all, but a kind of Asian knife designed for slicing vegetables. For some reason this knife seems most convenient to me.

Now you need to salt the fish to taste. And in a separate bowl you need to mix mayonnaise, mustard and horseradish for the sauce. Coat each piece of fish with the resulting sauce. Place the prepared mackerel on a baking sheet. I usually line the baking sheet with aluminum foil to keep the pan as clean as possible.

We send the fish to bake for 30 minutes at a temperature of 180 degrees. You can bake it in the oven, convection oven or slow cooker.

It is impossible to describe exactly the taste of the resulting dish. This fish very vaguely resembles hot smoked mackerel, but still the taste and aroma are more subtle, refined, and delicate.

How many of my guests have tried this baked mackerel, always asked for the recipe and were then very surprised that such a delicious fish was prepared so simply. Try it too! Bon appetit!

Hello readers! Today we will bake mackerel in the oven. This fish, prepared in this way, turns out very tasty due to its fat. There will be a golden crust on top, and soft and tender meat inside.

Most often they bake in foil, but you can also do it in a sleeve. Or even just on a baking sheet. For flavoring, you can use lemon, as well as various vegetables and spices. Look at the contents and choose the recipe you will use today.

Also read... I don’t buy ready-made salted herring or mackerel, but make it myself from freshly frozen ones. This way you can be sure of the quality.

This recipe is probably the most popular among housewives. Its undoubted advantages: speed of preparation, no need to fillet the fish (I don’t like to do this), appetizing appearance, excellent taste.

Such fish may well become a decoration for the holiday table. It can be prepared for New Year or Birthday. Or you can simply make this dish for dinner with minimal time investment.

Ingredients:

mackerel - 3 pcs.
tomatoes - 5 pcs.
onion (preferably white) - 2 pcs.
lemon - 1 pc.
salt, pepper - to taste
vegetable oil - 1 tbsp.
sesame - 5 gr.

Cooking method:

1. You need to take care of defrosting the fish in advance. It is best to transfer it from the freezer to the refrigerator the night before so that the mackerel thaws gradually. This way it will retain the maximum amount of nutrients.

If you forgot to do this, defrost at room temperature. As a last resort, place the fish in cold water.

2. Cut off the head of the mackerel, cut the belly and remove the entrails. Wash each carcass thoroughly, inside and out. Pay special attention to the black film in the middle - it needs to be removed. This film will taste bitter if left.

3.Cut each fish into pieces about 2 cm wide.

4.Cut the onions and tomatoes into thin slices.

Ideally, the diameter of mackerel and vegetables should be the same so that the finished dish looks organic.

5.That’s it, you can put the food in the baking dish. Don't forget to turn on the oven in advance to preheat to 180º. Grease the bottom and sides of the baking sheet with vegetable oil and lightly salt and pepper the bottom.

6.Now place one piece of fish - an onion ring - a tomato circle. It will turn out beautifully, as in the photo. The only difference can be in the shape and material of the baking container.

7. Pour the juice of one small lemon over the prepared snack. You can adjust the amount of juice to your taste.

8.Use a silicone brush to lubricate the surface of the workpiece with vegetable oil. This is necessary to form a golden brown crust, as well as to ensure that the sesame seeds and spices stick better.

9.Sprinkle the mackerel generously with sesame seeds, as well as salt and pepper. Sesame will add a light nutty taste, and will also decorate and make this dish truly festive.

10.Place the fish in the oven to bake for 30 minutes.

If there is a ventilation or grill function, turn it on.

11.Look at how beautiful the baked mackerel turns out. Tomatoes and onions highlight the taste very well, as well as lemon juice, it is simply necessary here. The outside is crispy, but the inside of the fish remains soft and juicy. Try this simple recipe and let me know what you get.

Recipe for cooking mackerel in the oven with potatoes

I recently wrote recipes. There were different cooking options: with chicken, with mushrooms. But we haven’t cooked with fish yet. Therefore, today I propose to bake mackerel with potatoes and onions. And you get two in one - both a side dish and a main dish.

Ingredients:

mackerel - 3 pcs.
onion - 2 pcs.
potatoes - 1-1.5 kg
salt, pepper - to taste
Provençal herbs - 1 tsp.
lemon - 1 pc.
ground coriander - 1 tsp.
vegetable oil - 2 tbsp.
greens - for serving

Preparation:

1. Clean the fish from the insides, cut off the fins, tail and head. Rinse thoroughly under running water, especially the inside, and blot dry with a paper towel.

2. Peel the potatoes and cut into slices 5 mm thick.

3. Chop onions (you can use salad onions) into half rings and add to potatoes. Add salt, Provencal herbs (or other spices to taste - turmeric, paprika or ready-made seasoning), a little vegetable oil. Mix the contents of the container thoroughly.

4. Wash the lemon with a brush to remove all plaque on the skin. Slice this citrus fruit into thin slices.

5.Salt each carcass and brush with spices - ground black pepper and coriander. You can take a complex seasoning for fish. Just look at the composition, if there is salt, then use less of it in its pure form.

6. Cover a baking sheet with foil. Place potatoes and onions on the bottom and smooth. Place the prepared fish in the next layer.

7. Place lemon slices on top of each mackerel, which will soak it in juice while baking.

8. Cover the entire dish with foil and place it in an oven preheated to 190º (turn it on 15 minutes before this point). After 30 minutes, remove the baking sheet and open the foil. Do this carefully to avoid scalding yourself.

9.Remove the lemon slices from the fish; they have already released their juice. Place the dish back in the oven for another 10-15 minutes until the mackerel has a nice golden brown crust. In this case, you can increase the temperature up to 210 degrees or turn on the “Grill” mode.

10.When serving, sprinkle with finely chopped fresh herbs, which will complement the taste well. Also place a slice of fresh lemon on the plate so you can drizzle the juice over the fish. This is such a simple, healthy and tasty dish you can prepare for dinner for your family. I think you'll like it.

Baked mackerel with lemon in foil: the most delicious and simple recipe

As you know, fish and lemon are best friends. And in this recipe they complement each other perfectly. You don't need any more vegetables, just these two ingredients are enough to prepare a delicious dish. So let's figure out how to make real deliciousness from a minimal set of products.

Ingredients:

mackerel - 600 gr. (cleaned weight, 2 pcs.)
lemon - 1 pc.
salt - 10 gr.
pepper mixture - 10 gr.

Preparation:

1.First you need to choose a good fish. When we, I already wrote how to choose good carcasses. Make sure there are no yellow spots or tears on the skin. And also look at the back - the wider it is, the tastier and meatier the mackerel.

2. Immediately turn on the oven to preheat to 180º, because the preparatory stage will not take much time. Cut off the fins, tail, and head of the defrosted fish. The latter can be left, but you will need to cut out the gills with kitchen scissors. You won't need the insides either. Rinse very well in running cold water so that there is no black film left in the middle and no blood near the ridge.

3.For one carcass you need to take half a lemon. Cut the fruit into half circles, 0.5 cm thick.

4.Salt and pepper each mackerel on both sides and inside. Use your hands to lightly rub in the spices.

5.Make cuts in the carcass at a distance of 2.5 cm from each other. There is no need to completely cut into pieces, but only cut through the ridge.

6.Insert a piece of lemon into the resulting slits. Place the fish on the foil and wrap it tightly on the top and sides. Wrap each mackerel separately.

7.Place the pieces on a baking sheet and bake for 20 minutes. You remember that the oven is already preheated by this point? Next, take out your dish, open the foil and let it brown for another 10 minutes.

8.After half an hour, the baked mackerel is ready. It will have a pleasant aroma and beautiful color. Try this simple recipe. It will always help out when you don't have much time to cook. It is in this version that the fish opens well and is not clogged with extraneous tastes. And most importantly, by cooking it in foil, preserve its juiciness and softness. Write, was it delicious?

How to bake whole mackerel in the oven with onions so that it is juicy

I offer another simple way to bake whole mackerel in the oven. To do this, we will use foil, thanks to which the fish will turn out to be as healthy as possible. Also, it will not be dry, but will turn out juicy and appetizing. And for more taste, add sour cream...

Ingredients:

mackerel - 3 pcs.
onions - 2 pcs.
sour cream - to taste
salt, fish seasoning - to taste

Preparation:

1. It all starts in the standard way - with cutting up the carcasses. You need to cut off their head, make a cut in the abdomen and take out the insides. Cut off tails and fins. Rinse thoroughly so that no black films remain in the middle.

2.Cut the peeled onion into thin rings.

3.Assemble the dish. To do this, place foil on a baking sheet. Place 3-4 onion circles and brush them with sour cream. Season with salt and lightly seasoning.

4.Place the mackerel on the onion bed and repeat. That is, sprinkle the fish with seasoning, salt and grease with sour cream. Place onions on top.

5. Form a boat out of foil that will cover the sides. The top should be partially open. The photo shows what the result should be.

6. Perform a similar operation with all carcasses.

7. You need to place the tray in an oven already preheated to 180º for half an hour. During this time, the fish will have time to bake well, and the onion will brown on top.

8. Try baking mackerel in the oven according to this recipe and write about the result. Everything ingenious is simple!

Mackerel in a jar, baked with vegetables in its own juice (video recipe)

This is an unusual recipe. No foil or baking sheet needed here. And we will bake the fish directly in a liter jar. Everything is done very simply: layer vegetables and mackerel, season with oil and put in the oven.

And you can clearly see how to do everything in a video that lasts less than 2 minutes! Pay attention to this recipe and you won’t regret it!

Ingredients:

mackerel - 2 pcs.
onions - 1-2 pcs.
carrots - 1 pc.
bell pepper - 1 pc.
lemon - 1 pc.
salt - 1 tsp.
sugar - 0.5 tsp.
bay leaf - 4 pcs.
black peppercorns - 10 pcs.
vegetable oil (olive or sunflower) - 2-3 tbsp.

Mackerel stuffed with vegetables and cheese and baked in the oven - step-by-step recipe

Prepare a dish just like in a restaurant! Of course, this method is somewhat more time-consuming than the previous ones. But it turns out very beautiful and festive. Such stuffed mackerel will be very useful to serve for the New Year or other celebration instead of boring smoked fish. Plus it will be more useful. So, let's start cooking.

You can take any vegetables that are in season. You can also stuff the fish with rice and a vegetable mixture.

We will need:

mackerel - 2 pcs. large
onions - 1 pc.
zucchini - 1/2 pcs. average
carrots - 1 pc.
bell pepper - 1 pc.
garlic - 3 cloves
tomato - 1 pc. average
hard cheese - 100 gr.
salt, pepper - to taste
vegetable oil for frying - 1-2 tbsp.
greens - to taste

Preparation:

1. The mackerel needs to be thawed and washed. There is no need to cut off the head, but you should get rid of the gills. Take kitchen scissors, lift the gill covers and cut off the gills themselves.

2. Place the fish on its belly and make two cuts along the ridge on one side and the other. The cuts should be made at a distance of about 3 cm from the tail and head. Immediately remove the top fin and any excess.

3. Using scissors, cut the ridge and remove it along with the rib bones. Do this carefully to preserve the appearance of the mackerel.

4.Now take out all the insides and rinse the cleaned carcass well under running water. Use a paper towel to blot the inside of the fish, removing any moisture and any black film that may still remain there.

5.When the seafood is prepared, make the filling. To do this, all vegetables need to be cut into small cubes.

6.Heat the vegetable oil in a frying pan and first add the garlic. Fry it for one minute to infuse the oil with the aroma. Next add the onion and fry until translucent, stirring occasionally.

7.After a minute, add the carrots and fry for a minute. Then add the zucchini and pepper, and lastly the tomato. Simmer everything together until half cooked, literally 5 minutes. At the end, add finely chopped herbs, salt, and ground black pepper.

Vegetables should remain crisp and not soft. Because they will continue to bake.

8. Cover a baking sheet with foil or parchment and lightly grease with vegetable oil. Place the fish on its belly and stuff it with vegetables across the back. As you remember, they are only slightly fried, but not completely cooked.

9.Grate the cheese on a coarse grater and sprinkle the filling on top.

It will be delicious to use two types of cheese. For example, Mozzarella and Gouda (or Hollandaise).

10.The oven should already be preheated to 190º. Place the baking sheet with the appetizer for 25-30 minutes. Use your oven as a guide, but in principle, mackerel cooks quickly and does not need to be overcooked.

11.As you can see, it turns out to be a beautiful dish that you just want to try. You can make almost any filling from what is in the refrigerator. It would be delicious to add eggplant and even pumpkin. Beetroot stuffing will also “sound” quite interesting in this dish (something similar to). Try and experiment! And let everything be delicious!

How to deliciously bake mackerel on an onion bed with lemon without foil

This is another option for baked mackerel in the oven. To give the fish a more pleasant aroma, butter is used. Try it, this is the ingredient that will make the dish tender. Well, where would we be without lemon and onion? They will saturate the carcass with their juice and you will get a very pleasant taste.

Ingredients:

mackerel - 3 pcs. average
onions - 2 pcs. average
lemon - 1 pc.
butter - 50-60 gr.
salt, pepper - to taste

Preparation:

1. I won’t write for a long time about how to clean fish; I wrote about this in the recipes above. The main thing is to thoroughly wash the carcass without the head and entrails. Cut the onion into quarter rings, lemon into semicircles.

2. Cover a baking pan with parchment paper and grease with butter. Place the onion on the bottom and even out the layer.

3.Cut the butter into medium pieces and spread it over the onions in a chaotic manner.

4. Salt and pepper the prepared fish on all sides, rub in the spices a little with your hands. Use a sharp knife to make cuts, cutting through the spinal bone. The pieces should be about 2-3 cm wide. There is no need to completely cut the mackerel, the carcass should be whole.

5.Insert lemon slices into the slits. Place all the fish on the onion bed.

6. Preheat the oven to 180º and bake the workpiece for 30 minutes.

7. This is such a simple and quick dish without any problems. Mackerel itself is a fatty fish, so it turns out tender and not dry in the oven. Eat healthy and cook with pleasure!

Mackerel baked in mustard sauce

This time you won’t be able to get by with a minimal set of spices like salt and pepper. In this recipe you will need to prepare a sauce that will add a special taste to the baked fish. The only vegetables you need are onions. It is thanks to the sauce that you will get a rather unusual dish.

Ingredients:

mackerel – 3 pcs.
onions - 2 pcs.
vegetable oil - 2 tbsp.
fresh herbs - for serving

For the sauce:

soy sauce - 3-4 tbsp.
mustard - 1 tbsp. with a slide
sour cream - 2 tbsp.
mayonnaise - 2 tbsp.

Preparation:

1. Clean the insides of the fish, cut off the head, tail, and fins. Rinse so that each carcass is white in the middle. Cut the onion into half rings.

2.Cut each mackerel into 3 portions and place in a deep bowl. Send the onions there too.

3.Now you need to make a sauce from 4 ingredients: sour cream, mayonnaise, soy sauce and, of course, mustard. Just mix them in a separate container and pour the resulting mixture over the fish.

4. Stir the mixture and leave to marinate for 30-40 minutes. During this time, you need to mix everything again 2-3 times.

5.Now the dish is ready for baking in the oven. To do this, transfer it into a suitable form along with the sauce and onions and pour a little vegetable oil over it.

There is no need to add salt because there is enough salt in the filling.

6.That’s it, place in an oven preheated to 180º for 30 minutes until browned on top.

7. Transfer to a serving plate, sprinkle with fresh herbs and serve. Well, did you like the recipe?

Recipe for mackerel pieces with onions, baked in a sleeve with mayonnaise

Most often, mackerel is baked in foil. But it can be done up your sleeve. Read on to learn how to prepare such a tasty dish.

Ingredients:

fresh frozen mackerel - 2 pcs.
mayonnaise - 2 tbsp.
ketchup - 2 tbsp.
onions - 1 pc.
lemon - 0.5 pcs.
salt, black pepper - to taste

Cooking method:

1. Cut off the fins of the fish with scissors and cut off the head with a knife. Cut the carcass into portions without cutting the belly. Remove the innards and rinse each piece well.

It is convenient to cut fish in this way when it is still a little frozen.

2. Chop the onion into half rings.

3. Place clean fish in a bowl and add ketchup, mayonnaise, squeeze the juice from half a lemon, salt and pepper to taste. Mix everything until smooth. Leave for 30 minutes to marinate.

4. Place the onion in the baking sleeve, and pieces of mackerel on top of it. Tie the film on both sides. This can be done with special clips or just thread. Make a small cut at the top of the sleeve so that steam can escape and the bag does not explode.

5.Put the sleeve on a baking sheet and bake the dish for 40 minutes at 180º. 10 minutes before cooking, cut the package to allow the fish to brown.

6.Serve this yummy with fresh herbs and any side dish or vegetables. Bon appetit!

Mackerel fillet baked in the oven with vegetables in the form of rolls

Before this, we cooked either mackerel whole or in pieces. This same recipe is interesting because it uses fish fillet, which is stuffed with vegetables. It's very beautiful and festive.

Watch the video to see how to make these rolls. And I will write what is needed.

Ingredients:

fresh frozen mackerel – 2 pcs.
onions - 2 pcs.
carrots - 2 pcs.
bell pepper - 1 pc.
sour cream - 1 tbsp. with a slide
parsley - 1 bunch
vegetable oil for frying
salt, ground black pepper - to taste

Here are such different and delicious recipes for cooking mackerel in the oven. Of course, there are many more different options. In this article I have collected for you the top 10 best in my opinion.

You can cook or bake it as a side dish. All that remains is to wish you bon appetit!