Mackerel baked in the oven, stuffed. Detailed recipes with photos

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.

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:

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, no 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; pepper usually enhances the natural flavor 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.

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 the place on the foil where we will place the fish with butter.

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 from lemon lemon juice. 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 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 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, wipe the back with oil and inner part fish and place it on foil. We design 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 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 the whole carcass can be baked - 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 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; 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 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. 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 the right 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 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

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 post it on paper towels so that the oil drains.

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 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. 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 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 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.

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Bon appetit!

Stuffed mackerel in the oven- This is an excellent option for a high-calorie and nutritious dish for breakfast or dinner. Such a fish will find its place on the table during the holidays. It is very easy to prepare your own food at home, especially if you take note of the tips and recommendations outlined in the simple step-by-step recipe with photographs that you see in front of you.

The positive thing about making this baked stuffed delicacy is that there is no special smell hanging around the house. fish oil, No dirty dishes and there is no need to wash the pan, because all the juices and aromas of the sea fish will remain inside the piece of foil. The beauty of the dish is that both the main ingredient and the side dish are baked together, so you don’t have to think about additions.

The delicacy can be eaten by those who adhere to the principles proper nutrition or watches your figure. Mackerel is also good for children, as this product contains a lot of vitamin D.

Take note of the recipe for preparing an amazing dish and save it for the future with the note “You will lick your fingers!”, and then you will never again have questions regarding how to quickly and easily bake fish with vegetables or what unusual and satisfying dish to serve on the table unexpectedly guests.

KBJU and composition for the entire dish

Ingredients

Preparation

To prepare mackerel stuffed with carrots and onions, start by preparing the main product. If necessary, defrost it in water. Just wash the outside of fresh fish. Pat the workpiece dry with paper towels.

Remove the heads and entrails from the carcasses, then wipe the cavities thoroughly with paper. Salt the fish inside and out, and sprinkle generously with freshly ground black pepper. Cover the plate cling film and leave the mackerel on the table to marinate for about one hour.

While the semi-finished product is soaked in spices, prepare vegetables that will turn into aromatic filling in the future. Remove the skins from the garlic and rinse the bay leaves in running water. Wash and peel the carrots, then grate them. Peel and chop the onions, and then fry both products in butter until soft.

Place the finished filling in a bowl, add salt to taste, add garlic passed through a press and laurel leaves. It is better to break the latter into several pieces so that their aroma is more intense and can cover the strong-smelling fat.

As soon as the fish has absorbed the salt and pepper, start stuffing, and before that, turn on the oven and set the temperature to one hundred and eighty degrees Celsius on the display. Lay out pieces of foil on the table and place the carcass in the middle of each.

Fill the belly with onions and carrots, then wrap them in foil so that you end up with tight rolls.

Place both pieces on a baking sheet and then put it in the oven. The baking time for stuffed mackerel is forty-five minutes. Tip: to prevent the fat from spreading and getting onto the baking sheet, the seams of the foil “rolls” should be on top, and the edges should be crimped and raised up.

Take the delicacy out of the oven, prepared with your own hands at home according to our simple step-by-step recipe with photographs, transfer to serving plates and leave on the table for about ten minutes, and only then unwrap the foil. Just before serving, sprinkle the baked fish with finely chopped onion. Bon appetit!

– the dish is simple, tasty and very healthy. Of course, the benefit of sea fish lies in its freshness, but it so happens that buying mackerel for baking in fresh either expensive or difficult. Mackerel is a fairly fatty type of fish. The amount of fat in a carcass in the summer-autumn period reaches 20% of its total weight and is the cause of oxidation and rancidity of fish meat. To avoid this, mackerel is frozen or processed immediately after catching. That is why in cities remote from seaports, mackerel is sold smoked, pickled or frozen. You can also find chilled mackerel on the shelves of expensive supermarkets, but prices for fresh fish are much higher than for frozen ones. But it can also be as healthy as possible if it is properly frozen and prepared using a gentle method. The best way To preserve the benefits of frozen mackerel, bake it in the oven.

The many ways to bake mackerel in the oven allows you to prepare a whole menu of delicious and delicious dishes from one type of fish. healthy dishes. Mackerel on a bed of vegetables, pieces, stuffed, with potatoes, mushrooms or herbs is very easy to bake, and very tasty to eat. Before baking, mackerel is often marinated using soy sauce, citrus juice or olive oil. Acidic foods help balance the fat content of fish - tomatoes, lemons, rhubarb, white wine, wine vinegar, and spicy seasonings - allspice, mustard beans, garlic, aromatic herbs or a mixture of fish spices - can easily cope with the specific smell. Mackerel baked in pots or in a jar is divinely delicious. Stewed with spices in its own or vegetable juice, it becomes unusually juicy, tender and appetizing.

How to cook mackerel: TOP 10 recipes

Recipe 1: Mackerel in the oven with vegetables “country style”

Ingredients: 300 g champignons or forest mushrooms, 4 medium-sized mackerel, 1 onion, 1 small zucchini, 3 medium tomatoes, 1 carrot, 1 small bell pepper, 1 celery stalk, 2 garlic cloves, juice of one lemon, a small bunch of parsley, olive oil.

Gut the mackerel, cut off the heads and wash thoroughly, getting rid of the inner black film on the belly.
Make 3-4 shallow diagonal cuts on the fish barrels. Rub the mackerel on top and inside with a mixture of salt, olive oil, pepper, and lemon juice. Set the fish aside for marinating.
Fry peeled and cut into slices mushrooms with garlic in olive oil.
Chop the vegetables: onions into transparent half rings, tomatoes (without skin) and peppers into cubes, zucchini, celery and carrots into thin slices.
Fry the vegetables. First until soft are carrots and onions. Then add celery, pepper, and zucchini to the pan. After five minutes, add the tomatoes and cook everything together until the liquid evaporates.
At the end, add salt/pepper, chopped garlic clove, chopped parsley and mix the vegetable mixture with mushrooms.
Cover the bottom of a refractory dish with parchment, place stewed vegetables on the paper, and pickled mackerel on a bed of vegetables.
Bake mackerel “country style” in an oven preheated to 180 °C. It will take the fish half an hour to brown.

Recipe 2: Mackerel in the oven in pots with potatoes

Ingredients: 2 fresh frozen mackerel, 150 g hard cheese, 800 g potatoes, 2 carrots, 85 g butter, 2 onions, a mixture of spices for fish, herbs to taste.

Remove the “guts” from the defrosted fish, thoroughly wash the belly and cut the mackerel into small pieces.
Peel and cut the vegetables: potatoes and onions into even cubes, carrots into large chips using a grater.
Fry the potatoes until lightly browned and transfer to the bottom of the pots. Add salt and pepper.
The next layer is pieces of mackerel (3-4 pieces per pot), season with salt and fish spices.
Cover the fish with onions, then sprinkle with grated carrots and a pinch of salt.
Place a cube of butter in the center of the pot, add a little water and cover the surface with grated cheese.
Simmer pots with fish and vegetables in the oven at 200 °C. After half an hour, remove the pots from the oven, sprinkle with chopped herbs and serve.

Recipe 3: Mackerel stuffed with raisins and nuts

Ingredients: 4 mackerel (200-250 g each, ungutted), 2 small onions, 40 g pine or cashew nuts, 3 tbsp. spoons of raisins, a bunch of parsley, olive oil, on the tip of a knife - cinnamon and black pepper, a pinch of salt.

Remove the gills from the mackerel and make cuts along the vertebrae (from head to tail) on both sides. Using scissors, cut out the backbone and remove the insides through the back. Rinse the carcasses thoroughly and dry them with napkins, both inside and outside.
Carefully cut off the part of the flesh protruding inside the fish with a knife (it will be added to the filling), and select the bones from the carcass.
Fry finely chopped onions until slightly caramelized. Add nuts and raisins to the onion, sprinkle with cinnamon and season with pepper/salt. Simmer the mixture over low heat for about three minutes.
Turn off the stove and add chopped parsley and mackerel pieces to the frying pan. Mix all the ingredients thoroughly and stuff the fish “boats” (not tightly). Secure the backs of the fish with wooden skewers soaked in water (about half an hour).
The oven should be heated to 200 degrees. While the stove is heating, wrap the mackerel in several layers of foil and place it loosely on a baking sheet. Bake, turning, 20 minutes.
Five to ten minutes before the end of baking, uncover the top of the fish and lightly brown it.

Recipe 4: Mackerel with apples, baked in foil

Ingredients: 2 medium mackerel, 2 medium sour apples, half a lemon, 2 teaspoons olive oil, spices to taste.

Thaw the mackerel carcasses, clean them, removing the entrails and head. Rinse and dry. Place the prepared fish on foil folded in two layers.
Sprinkle the mackerel with salt and moisten with lemon juice.
Core the apples and cut the halves into thin slices. Stuff the fish with some of the slices, and use the remaining pieces to make a “bed” for the mackerel on the foil. Place the carcasses on the apples.
Wrap the fish so that the foil covers it tightly, preventing the juice from leaking to the surface.
Bake mackerel in foil with apples in the oven for 45 minutes, the temperature in the oven should reach 200 degrees. Five to ten minutes before the end of baking, open the foil, allowing the fish to get a crust.

Recipe 5: Mackerel baked with lemon

Ingredients: large mackerel, 4 allspice peas, one and a half lemons, 3 garlic cloves, 1 tbsp. a spoonful of vegetable oil, a bunch of parsley, ground pepper and salt to taste.

Carefully gut the fish carcass, cut out the gills and rinse thoroughly, removing the inner black film.
Grind the allspice in a mortar, add black pepper, salt and grind everything again. Squeeze the garlic through a press into the pepper mixture, add lemon juice and vegetable oil.
Lubricate the carcass inside and out with the aromatic oily mixture. Fill the belly with lemon slices and parsley sprigs.
Cover the mackerel tightly with foil and leave to marinate for a while. Bake the fish with lemons in the oven for half an hour at a heating temperature of 200 °C.
Serve the fish without foil with fresh lemon wedges and parsley sprigs.

Recipe 6: Mackerel pieces with mustard sauce

Ingredients: one large mackerel, 1 teaspoon mustard, ½ small lemon, 1 tbsp. spoon of mayonnaise, sprig of thyme, salt/pepper.

Thaw the mackerel (without entrails and head) a little and cut into 7-9 pieces. Wash the pieces, remove the belly black film and add salt.
Place the fish on foil, the edges of which should be wrapped with sides to avoid loss of juice.
Mix mustard and mayonnaise into a sauce and brush each piece of mackerel. Place lemon slices and thyme sprigs on top of the fish. Cover the mackerel with a sheet of foil.
Place the pan with foil in the oven at a temperature of 180 degrees. After 20 minutes of baking, you can remove the “lid” from the foil.
Remove the fish from the oven when the mustard-mayonnaise sauce has baked to an appetizing crust.
Before serving, let the fish “rest” a little so that the pieces move away from the bottom and the foil easily releases the mackerel.

Recipe 7: Mackerel boat stuffed with mushrooms

Ingredients: 2 medium fresh frozen mackerel, 2-3 tbsp. spoons of sour cream, 2 small onions, 200 g of champignons, 200 g of hard cheese.

Cut the defrosted fish along the back and remove the backbone from the carcass along with the entrails. Remove the gill.
Rinse the mackerel thoroughly and dry with a paper towel. Place the carcasses on their bellies, forming “boats”.
Wash the mushrooms, chop and fry in hot oil. Add separately sautéed onions, sour cream and salt to the frying pan. Simmer the filling a little and cool.
Mix half of the coarsely grated cheese with the filling. Stuff the “boats” with mushroom dressing and cover with the remaining cheese.
Wrap the mackerel in foil and place in a heated oven (the oven should show 180-200 degrees). After 20 minutes, uncover the fish and bake until a “caramel” crust forms on the surface.

Recipe 8: Mackerel with pink pepper, thyme and olives from Ornella Muti

Ingredients: 2 small mackerel, 2 tbsp. spoons of olive oil, 60 g of olives, 2 sprigs of thyme, 2 tbsp. spoons of lemon juice, a few pink peppercorns, sea salt.

The peculiarity of spicy mackerel is the pink pepper. In combination with Spanish olive oil, it will give the fish an extraordinary taste and aroma.

Remove the mackerel from the entrails and remove the head. Wash the carcasses thoroughly and blot dry inside and on top. kitchen napkins from paper.
Grind the pink peppercorns in a mortar (reserve a few peppercorns for decoration). Pour oil, citrus juice and salt into a mortar.
Rub the mackerel with the oil marinade and give the carcasses a few minutes to soak in the flavors.
Thread whole olives onto sprigs of fresh thyme and place “skewers” into the belly of each fish. If you only have dried thyme, you can mix it with chopped olives and stuff the fish with the mixture.
Wrap each mackerel in a separate sheet of cooking paper and place in an oven at 180 degrees. The carcasses will need 20 minutes to bake.
Ornella Muti suggests serving mackerel directly on baking paper, after garnishing the mackerel with green sprigs of thyme and pink peppercorns. This mackerel goes perfectly with capers and soft cream cheese.

Recipe 9: Delicious mackerel from Gordon Ramsay

Ingredients: 2 large mackerel, 1 teaspoon olive oil, 1 heaped teaspoon sweet paprika, sea salt, oregano sprigs.

Cut the cleaned and washed mackerel into neat fillets. Remove the seeds with tweezers.
Prepare the mackerel dressing: add paprika, salt, olive oil and chopped oregano to the garlic pressed through a press. Mix.
Lubricate the inside of the fillet with the dressing and leave the meat to marinate for half an hour or more.
Place the mackerel fillet on a heat-resistant sheet covered with baking paper. Place the fish skin side up and sprinkle with a pinch of salt.
A thin fillet will only need 10 minutes to bake at a temperature of 200 °C created in the oven.

Recipe 10: Baked Mackerel with Pesto based on Jamie Oliver's recipe

Ingredients: 1 large mackerel, 300 g green beans, 20 g hard Old Dutchman cheese, 25 g cashew nuts, 1 small lemon, 50 g chopped parsley, 100 ml odorless vegetable oil, garlic clove, sea salt.

Fillet the prepared mackerel: make cuts near the head and along the ridge and remove the fillets with a knife. Use tweezers to select all the seeds.
Prepare the pesto sauce: put chopped parsley, diced cheese, garlic, lemon juice, cashew nuts into a blender bowl and pour in the oil. Use a blender to blend the ingredients into the sauce.
Spray a baking sheet with oil and place a “pillow” of green beans. Place the fish fillet, skin side up, on top.
Sprinkle pesto sauce onto the mackerel in a neat layer and cover the baking sheet with a sheet of foil. Bake fish fillets for 20 minutes at an oven temperature of 180 degrees.

Some simple tips will tell you how to cook delicious, juicy and healthy mackerel in the oven:

1. When buying fresh frozen mackerel, it is better to choose fish with the head on.

2. Proper defrosting of fish is a guarantee of its benefits and juiciness. In the first stage, the mackerel is defrosted for several hours in the upper section of the refrigerator, in the second, the defrosting process is completed at room temperature.

3. Mackerel has a specific smell. Marinades based on lemon and aromatic spices will help get rid of it.

4. Carcasses should be washed very thoroughly after removing the entrails and be sure to remove the black film from the abdomen, which can spoil the taste ready-made dish bitterness.

5. Baked mackerel with its head looks more “solemn” and can decorate a festive table.

6. It is better not to bake fish on “bare” foil - the skin may stick tightly to its surface and the appearance of the mackerel will be ruined. It is better to place the carcass on a thin layer of vegetables.

7. Mackerel is a fairly oily type of fish, so don’t go overboard with fatty sauces and mayonnaise. Vegetable oil there should also be a little.

8. When baking mackerel, it is better to keep an eye on temperature conditions ovens. But if the oven is not equipped with a thermometer, you can determine the degrees using a white piece of paper:

in half a minute in the oven the leaf turned slightly yellow - the temperature does not exceed 100 °C;
bright yellow color – from 170 to 190 °C;
caramel color – up to 210 °C;
a leaf that has begun to burn – from 220 to 250 °C.

With lemon and herbs - an unforgettable gastronomic experience. However, if you spend a little more time and complement the taste of mackerel with aromatic spices and “fish-friendly” products, then such a dish may well become an ideal occasion for a small banquet.

Mackerel stuffed with champignons is a simple and delicious dish that any housewife can prepare. In addition, such a recipe will allow you not to damage your wallet, since similar fish It is not very expensive, unlike salmon varieties.

In terms of nutritional qualities, it is also not inferior to more expensive fish analogues, and given 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? Not true connoisseurs of 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.
Next, 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.
This is such a delicious fish!
Cut into pieces and serve with your favorite side dish!

Bon appetit!