Stuffed mackerel baked in foil with onion and cheese. Stuffed mackerel - the best recipes

Stuffed mackerel, baked in the oven, step-by-step recipe - this is exactly what we are having for dinner today: tasty, simple, quick and flavorful! You only need about 15 minutes to prepare the fish and chop the ingredients for the filling. And then the mackerel will be baked in the oven for another 30-40 minutes.

You can use fish as a filling variety of ingredients, ranging from mushrooms and shrimp to black olives or black olives. IN this recipe mushrooms and olives are not provided, however, in the end it will turn out very tasty dish, which can be served with any side dish. Mackerel baked on the grill is also very tasty - there is an opportunity to cook it this way, you will be surprised by the amazing taste of the fish!

Required ingredients:

Mackerel - 1-2 pcs.;
Chicken eggs – 1-2 pcs.;
Lemon - 0.5 pcs.;
Onions – 1-2 pcs.;
Oil (butter or vegetable) – 2-3 tbsp. spoons;
Cheese durum varieties– 100 g;
Carrots – 1-2 pcs.;
Pepper, salt and other spices - to taste;
Dill, parsley.

Cooking process:

Prepare all the ingredients needed to prepare stuffed mackerel.
Clean the fish from the insides and cut off the head (or simply remove the gills). The fins and tail can be left or trimmed with scissors (this is at your discretion). The inside of the mackerel can be expanded a little so that you can put more filling into it.

Finely chop the parsley and dill. Half the cheese and carrots need to be grated onto coarse grater, eggs - boil, peel and finely chop.

Mix all the above ingredients, adding pepper and salt.

Then salt the mackerel fillets a little and fill each fish (if you are stuffing more than one fish) with the filling.

Grease the foil you will be using for baking. sunflower oil and place the mackerel on it.
Cut the lemon into slices and the onion into half rings. Grate the remaining cheese and carrots. Then place it all on top of the fish.

Wrap the mackerel carefully stuffed with carrots and onions with herbs, in foil. At the same time, do not allow any gaps to form anywhere, and check if there are any gaps left. Then carefully place the fish on a baking sheet and place it in an oven preheated to 180 degrees for 30-40 minutes.

After this time, turn off the oven, unwrap the fish and leave it in this form for another 5-10 minutes to “languish” in the oven.
Get ready stuffed mackerel and place it on a dish, garnishing the plate with sprigs of dill, parsley and lemon slices.

Mackerel is very tender and fatty fish, which has found fans all over the world thanks to its amazing taste. This fish is wonderful both on its own and in addition to the filling with which it can be stuffed. The stuffing process does not hide any special intricacies and we are ready to prove this to you with the recipes from our article.

Stuffed mackerel with onions and carrots, baked in the oven

Ingredients:

mackerel - 1 piece;
carrots – 1 pc.;
onion – 1 pc.;
lemon – 1 pc.;
salt, pepper - to taste;
vegetable oil.

Preparation

We gut the fish, cut off its fins and wash it thoroughly. abdominal cavity. Rub the prepared carcass with salt and pepper, pour in the juice of 1/2 lemon and leave while preparing the filling.

For the filling, cut the onion into half rings and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and fry vegetables in it until tender. We fill the abdominal cavity of the fish with sauté and wrap the mackerel in foil. Place the fish in the oven, preheated to 180 degrees.

Stuffed, it will be ready in 35 minutes, after which it can be served with a slice of lemon.

Mackerel stuffed with mushrooms and vegetables, with gelatin

Ingredients:

mackerel – 1 carcass (500-600 g);
mushrooms – 100 g;
carrots – 1 pc.;
onion- 1 PC.;
fresh parsley;
gelatin – 1 tbsp. spoon;
salt, pepper, seasoning for fish.

Preparation

We gut the mackerel, wash the abdominal cavity thoroughly, cut off the head and fins. Having cut the fish along the ridge, we carefully remove it. We remove the bones with tweezers. Wipe the fish carcass with dry wipes. Sprinkle the prepared mackerel with salt, pepper and fish seasonings.

Grind the mushrooms in a blender and quickly fry until the moisture has completely evaporated. Grate the carrots and onions and fry until soft. Mix vegetables with mushrooms, add chopped herbs to the mixture.

Now place the fish carcass skin side down and sprinkle with gelatin. Place the filling in the center of the fish and roll up the carcass, returning it to its original appearance. We prick the walls of the belly with toothpicks and wrap the fish tightly with foil. Boil the fish in foil for 30 minutes, then put it in the refrigerator under pressure. The next day, cut the mackerel in portioned pieces and serve to the table.

Mackerel stuffed with melted cheese and crab sticks

Ingredients:

mackerel – 1 piece;
crab sticks- 2 pcs.;
processed cheese– 1 briquette;
salt, pepper - to taste;
garlic – 1 clove;
chopped dill – 1 teaspoon.

Preparation

We clean the fish, remove the backbone and bones, and gut it. Rub the carcass with salt and pepper. grate and mix with chopped garlic and herbs. Place crab sticks and cheese mixture into the abdominal cavity of the fish and wrap the fish tightly cling film. Boil the mackerel in boiling water for 30 minutes, then cool and cut the carcass into portions.

Recipe for mackerel stuffed with rice

Ingredients:

mackerel – 1 piece;
rice – 50 g;
carrots – 1 pc.;
onions – 1 pc.;
garlic – 1 clove;
lemon – 1 pc.;
tomato – 1 pc.;
salt, pepper - to taste;
Bay leaf- 1 PC.

Preparation

We gut the fish by making an incision from the back. We definitely remove the spine and bones. Rub the clean cavity with salt and pepper. Grate onions and carrots and fry on vegetable oil until soft. 1-2 minutes before cooking, add chopped garlic and bay leaf to the pan.

Boil the rice until tender and mix with sautéed vegetables. Stuff the fish with the resulting mixture. Place tomato rings on top of the minced meat. Wrap the fish in foil, leaving the stuffing area open. Bake the mackerel for 15 minutes at 200 degrees, before serving, pour lemon juice over the fish.

Mackerel stuffed with champignons- it's simple and delicious dish, which any housewife can prepare. In addition, such a recipe will allow you not to put a dent in your wallet, since such fish are not very expensive, unlike salmon varieties.

By nutritional quality it is also not inferior to more expensive analogues of fish, and considering that we will stuff it with mushroom and egg filling, we will end up with a tender, juicy, appetizing dish in which there is not a single bone.

There are several ways to prepare mackerel according to this recipe. If you have the opportunity, you can do this in your garden on a grill, but since such luck is rare, we can only bake it in a regular oven.

Well, who can resist such gorging? Only not true connoisseurs fish dishes! If you consider yourself one of those, then I strongly advise you to run to the store for the necessary products, and, armed step by step recipe, cook a delicious dinner for yourself and your loved ones! Also, take the time to familiarize yourself with another option for cooking mackerel in the oven. The recipe is no less simple and affordable than today’s!

Ingredients:

1 mackerel
1 boiled egg
100-150 g hard cheese
2-3 tbsp. sour cream
1 slice of lemon
200 g champignons
1 large onion
Greenery
Spices
Herbs

Cooking the dish step by step with photos:

Wash the mackerel, cut off the head and gut it.
Then you need to get rid of the bones. To do this, place the carcass on its stomach, with its sides spread out, press on the back with your hand and press down. This way the spine and bones will pop out on their own :)
Turn the fish over again and check that we have removed all the bones. Lubricate the fish with salt and spices. Sprinkle with lemon juice.
Then, carefully remove the film from the back of the mackerel. You need to carefully pry it up and simply pull it off, after cutting off the fins.
Also “massage” the fish – grease it with salt and spices. Leave to marinate for 2 hours.
Wash, peel and cut the champignons.
Fry and add salt and herbs to taste.
Finely chop the onion.
Add to mushrooms.
Mix well.
Grate the cheese.
Finely chop the greens.
Add herbs and sour cream.
Stir well.
Hard boil the egg and cut into slices. Grease the fish with mayonnaise, grease with half the cheese and sour cream.
Place champignons on 1 piece of fish.
Place a chopped egg on top of them.
Place the remaining champignons on top of the eggs again and sprinkle with herbs.
Fold the fish in half.
Spread the other half of the cheese and sour cream mixture on top of the fish.
Place on foil and place in the oven for 25-30 minutes at 180 C.
This is the beauty we get after a while.
Like this delicious fish it turns out!
Cut into pieces and serve with your favorite side dish!

Bon appetit!

Every housewife has cooked stuffed mackerel at least once. The filling for the fish is chosen according to your taste. I want to show you the original and beautiful way stuffing mackerel. And the filling, which will also become a side dish, will be mushroom.

Ingredients for preparing stuffed mackerel.

Peel the onion and cut into cubes. Wash the mushrooms and cut into cubes.

Fry onions and mushrooms in vegetable oil until golden brown. Add salt to taste.

Now we cut the fish for stuffing. Cut the mackerel along the ridge on both sides of the fin. Using scissors, carefully cut off the ridge near the head and near the tail. Carefully remove the backbone from the fish, leaving the sides and belly of the fish intact. Remove the insides and black film. Remove the remaining bones; they are large and can be easily felt with your fingers. Remove the gills from the head. Wash the fish carcass under running water. The result is a pocket fish.

Rub the fish with salt, put the mushroom filling inside. If the fish has opened up a lot, you can fasten it with skewers or tie it with thread. Place the stuffed mackerel on a baking sheet and bake at 180 degrees for 25 minutes.

Exist various recipes baking stuffed mackerel. For example, fish cooked in foil turns out incredibly tasty and juicy. Lemon juice is often added to it spicy herbs, which gives the dish an amazing aroma!

Mackerel stuffed with vegetables in the oven

To create a fragrant culinary “masterpiece” you will need the following products:

1 fish;
½ head of onion;
1 Bell pepper;
½ carrot;
1 lemon;
a small amount of olive oil.

Mackerel stuffed with vegetables is prepared as follows:

First you need to defrost the fish. The entrails are removed from the mackerel.
Then the head and fins are cut off from the fish carcass, and the spine is removed.
The mackerel is washed and lightly sprinkled with lemon juice.
After this, they begin to make the filling. First, the carrots are peeled and grated on a special grater (for Korean carrots);
The sweet pepper is divided into two approximately equal halves. The vegetable is cut into strips.
Peel the onion. It also needs to be cut into thin strips.
Pour a little vegetable oil into a preheated frying pan.
Onion, juicy pepper and carrots are fried until golden brown.
IN vegetable mixture add garlic, crushed using a press.
The mackerel filling is transferred to a separate plate and cooled.
The fish is carefully placed on the foil. To prevent the mackerel from burning, it is recommended to place it on a cabbage leaf or lemon slices.
Then the fish is stuffed with cooled vegetables.
The mackerel is carefully secured with toothpicks. This is necessary so that it does not lose its shape during baking.
Place the container in an oven preheated to 200 degrees.

The dish must be cooked for 20-30 minutes. From finished fish remove the toothpicks and serve.

Mackerel stuffed with eggs

Stuffed mackerel is prepared according to this recipe:

The fish should be thawed, the entrails removed and washed.
Cheese and eggs are grated on a fine grater.
Then you need to chop the parsley.
The mackerel is placed in a baking dish, densely stuffed with filling.
Squeeze a small amount of lemon juice on top.
The fish is baked in an oven heated to 180 degrees. Cooking time - 30 minutes.