Baked mackerel with lemon. Mackerel with lemon - aromatic fish for dinner

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

Mackerel baked in foil in the oven

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

1. To begin with, the fish is washed under a running water cold water, cleaned, gets rid of the head, fins and entrails. Next, it is rubbed with salt and freshly ground pepper.
2. 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.
3. 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.
4. 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’s 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.

1. Fish carcasses are thoroughly washed and cleaned. They get rid of the fins, rub them with salt and selected seasonings.
2. The onions are cut into thin half rings and sprinkled with caraway seeds.
3. 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.
4. The dish is prepared for 35 minutes in a well-heated oven.

To get golden brown crust on the fish, the sleeve must be cut and opened approximately 10-15 minutes before full readiness treats.

Recipe with potatoes

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

1. 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.
2. 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.
3. 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.
4. The onion is peeled, washed and cut into thin half rings. Parts of the vegetable are inserted into the cuts made on the fish.
5. 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.
6. Above vegetable pillow the fish is located.

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.

1. The fish is washed, cleaned, and gets rid of its head and entrails.
2. For the filling, combine finely chopped salted herbs, pepper and thin slices of citrus fruit. These components are laid out inside the mackerel.
3. 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. spoons full fat sour cream, fine salt, aromatic herbs.

1. 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.
2. The potatoes are peeled, washed and cut into very thin slices. Wide pieces will take too long to bake. To from potato wedges excess starch is gone, they need to be placed in a bowl with ice water for 10-12 minutes, and then drain in a colander.
3. Peeled carrots are also cut into slices.
4. First, pieces of fish are rubbed with salt, aromatic herbs and lightly fried in any fat until golden brown.
5. Boil the potatoes in salted water for 5-7 minutes.
6. Chopped tomatoes are also fried in the fat remaining in the frying pan. in small pieces, as well as carrots.
7. 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.
8. 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.

1. 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.
2. The lemon is cut in half and then crushed into thin slices.
3. Salt and spices stated in the recipe are mixed. They rub the carcasses both inside and outside.
4. 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.
5. 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. tablespoons of olive oil, zest and juice of a whole lemon, a mixture of spices to taste, salt.

1. Fish carcasses are defrosted in advance, then cleaned, washed and dried.
2. For the filling, mix finely chopped greens and petiole celery, crushed capers along with liquid, citrus ingredients, salt, olive oil, 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.
3. Each fish is coated with the resulting mixture on all sides. Most of it goes inside the carcasses.
4. 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-boiled eggs, half a bunch of fresh herbs, salt, 130 g hard cheese, 1 tbsp. spoon of olive oil, lemon juice, sprig of rosemary, 8-9 fresh champignons, 1 tbsp. spoon of sour cream, aromatic herbs.

1. The head is cut off from each carcass, and the entrails are removed.
2. 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.
3. Mackerel is sprinkled with lemon juice. Next, the carcasses are salted, sprinkled with herbs and greased with oil.
4. Mushrooms are cut into thin slices. The greens are finely chopped.
5. Fish preparations are greased with sour cream and sprinkled with herbs. Grated cheese and mushrooms are laid out on them.
6. Thin circles of boiled eggs are distributed last over the carcasses.
7. The fish are placed on foil next to each other. There is also a sprig of rosemary nearby. The foil is wrapped.

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 soy sauce, 2 tbsp. spoons of mustard, salt.

1. The fish is gutted, washed and cut into portions.
2. The onion is chopped into thin half rings.
3. 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.
4. Pieces of mackerel are sprinkled onion rings and poured with the prepared sauce.
5. All components are mixed well and sent to a baking dish. The container must first be coated with a small amount of oil.

Once again I brought two charming mackerels from the market and decided to quickly cook them deliciously. I only had lemon and onion on hand, so I decided to use them. Baked mackerel on onion pillow with lemon, and realized that this was exactly what I wanted at that moment. The fish turned out to be incredibly tasty and tender! The onion gave it juiciness, the lemon gave it tenderness, in general, we devoured it and smacked our lips with pleasure! But, I’ll tell you more. So, to cook this fish, you will need:

Ingredients:

1. 2 mackerel (I already have no heads)
2. 2 large onions
3. 1 lemon
4. Dried basil
5. Salt, pepper
6. A piece of foil
7. Odorless oil

Preparing mackerel with lemon:

Clean the fish, remove the black films, rinse, rub on all sides first with oil, then with a mixture of salt, basil and pepper and set aside.

Cut the onion into half rings. Mix it with spices.

Cut a piece of foil (such that you can wrap the fish well, preferably in 2 layers). Grease the central part with oil (which will touch the fish so that it does not stick to the foil during baking). Place the chopped onion in the middle, after mixing it with spices, lemon juice and oil.

Cut 4 slices from the lemon, squeeze the juice from the rest directly onto the fish, pour it all over. Insert lemon slices into the fish's abdomen. Place the mackerel on the onion, which also pour a little lemon juice, and cover the fish on all sides with the onion.

That’s it, now all that’s left to do is wrap the fish carefully so that the juice doesn’t leak out during cooking, and put it in the oven.

You will cook at 200 degrees for about 30 minutes. By the aroma you will understand that the fish is already ready, it’s time to take it out of the oven, otherwise profuse salivation has already begun!

While the fish is baking, boil the mashed potatoes, cut a salad with fresh vegetables, or take out the sauerkraut. And, as soon as the mackerel is ready, start enjoying the taste!

Baked mackerel with onion and lemon. Onion rings add juiciness, lemon adds sourness and a noble aroma, a tanned crust helps maintain juiciness. Prepare and make yourself and your family happy.

INGREDIENTS

Mackerel – 2 pcs.

Lemon – 0.5 pcs.

Onions – 2 pcs.

Sour cream – 1 tsp.

Salt - to taste

Seasoning for fish – 1/3 tsp.

Vegetable oil – 2 tbsp

HOW TO COOK

Wash the mackerel, remove the insides and rub with salt.

We make cuts in portioned pieces 2.5-3 cm wide, but do not cut completely.

Place lemon slices inside the belly and place onion slices in the cuts.

Grease the mold vegetable oil. Place onion rings on the bottom of the pan in two rows. Place the prepared fish on the onion.

Add fish seasoning to the sour cream and mix.

Lubricate the fish with sour cream, using a brush or spoon. Place in a preheated oven at 180 and bake for 40-45 minutes until golden brown.

How do I cook this delicious fish watch my short video below.

Bon appetit!

Mackerel is a very healthy and tasty fish, and in order to preserve everything it contains useful substances, you need to cook it in healthy ways, these include pickling (fermentation), boiling and baking. For some reason it seems that boiled mackerel– it’s somehow not interesting (have you ever eaten this?).

Can be cooked lightly salted mackerel with lemon. To do this, you need to fillet the mackerel, cut into pieces, lightly add salt, and then pour lemon juice over the pieces and leave to marinate for at least 20 minutes. Or in the Far Eastern style: pour in a mixture of lemon juice. It will be delicious. In any case, it will be more useful to use sour ones for pickling. fruit juices And natural vinegars. But when marinating we also use table salt(or soy sauce, which also has more than enough salt).

But when baking, you can do without salt and soy sauce altogether, which in excess quantities are not at all beneficial for the human body.

It’s not at all difficult to cook delicious mackerel with lemon, baked in the oven in a sleeve, or even better, in foil.

About the sleeve. Chef's sleeves are made of cellophane, which is a substance of organic origin. This means that when heated, cellophane can (and most likely does) release substances into the prepared food that are, if conditionally safe, then certainly unnecessary for the body. Therefore, foil is preferable.

When buying mackerel, we choose only fresh or frozen fish without damage to the skin and carcass, with clear eyes.

Mackerel baked with lemon

Ingredients:

• mackerel – 2 pcs.;
• lemon – 1 pc.;
• ground spices (ground black pepper, cloves);
• a little oil or fat;
• aromatic greens various fresh (parsley, basil, cilantro, etc.).

Preparation

Carefully remove the gills from the mackerel, possibly including the head. Gut the fish and rinse thoroughly but carefully with cold water. Dry with a napkin. Cut the lemon into slices. We put sprigs of greenery and a few slices of lemon into the belly of each fish. You can, of course, add onion half rings and a little fresh hot red pepper - that will also turn out delicious. Grease a piece of foil, lay out the fish and pack it so that the juice released during baking does not leak out. Place the bags with fish on a baking sheet and bake in the oven at a temperature of about 180 degrees C for 20-25 minutes. Before serving, sprinkle with lemon juice and decorate with herbs. Can be served with

It's hard to find a person who doesn't like fish. She is loved for her useful 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. It will be completely 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:

Now you can buy it in almost every store fresh frozen mackerel. And it is one of the best-selling in its class. It's inexpensive, low in bone, 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 would be good, usually pepper enhances natural taste 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 exceeding the length of the fish by two and a half times. 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 it 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. Lubricate butter the top and sides of the carcass and its interior. 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.

You don't have to take it out of the foil to save it. appearance and integrity, and not 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 fresh vegetables and greens.

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 most useful product, and secondly, you’ll just 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 cook fish for quick dinner, then I don’t waste time on 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 start preparing 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 it 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. You can serve oven-baked potatoes 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, 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 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 and bell pepper, and 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. B this recipe mackerel can be filleted, or baked 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. Ready fish Serve hot with a squeeze of lemon juice. 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 decoration
• 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, grease it with oil in this case no longer needed. 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 and decorate green onions and cherry tomatoes, whole or cut into 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. Can also be used regular mustard, but if you have Dijon, then take 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 herbs

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 zest, black ground pepper, paprika, half 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, grease it on top 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

Very interesting and delicious recipe, which will not leave anyone who tried 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 people 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 several times in an 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 festive 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. So much 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 onto 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 cook from mackerel hot mimosa. All ingredients used are exactly the same as in 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, green onions, etc. 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 cheese crust will not 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 one old recipe, where fish is stuffed with nuts, this is how they prepare 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 also add prunes to the nuts, and then it will appear new recipe. Prunes can also be added to onions - 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 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 it today's recipes share them on social networks. Thank you in advance for this!

Bon appetit!