Mackerel baked in the oven in foil - 9 simple baking recipes

It's hard to find a person who doesn't like fish. They love it for its healthy qualities, speed of preparation and simply because it is very tasty, prepared in any way. We boil, fry, steam and of course bake fish. Prepared in this way, it is considered the most delicious and healthy.

And that’s why they like to bake fish. Such dishes are always tasty and beautiful when served. Plus, you only need 30-40 minutes to prepare a quick, delicious dinner.

Today we will talk about mackerel, also called mackerel, and how it can be deliciously baked. These will be both very simple recipes and more complex recipes. Although not so complex that they will be difficult to prepare even for novice cooks.

And there are quite a lot of recipes for its preparation, no matter what fillings it is prepared with. Today we will consider only the most basic and popular of them. And having understood the principle of cooking, you can come up with any fillings yourself from the products that you find in your refrigerator.

Mackerel baked in foil according to the simplest recipe

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 chilled or 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. If you purchased frozen fish, it should be thawed 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.

If the fish is fresh, gut it and remove the gills.

2. Be sure to rinse the entire carcass, let the water drain and then dry with paper towels.

3. Salt the carcass outside and inside and sprinkle with fish spices.

For sea fish, a mixture of peppers is good; usually pepper enhances the natural taste of the fish. Dried ginger is also perfect, it will add a slight spice and will not overwhelm the smell, and you can add a little thyme or oregano, although a pinch of lemon balm will not be superfluous.

4. Rub the mackerel with a mixture of salt and spices and let it sit for 20-30 minutes so that it is lightly marinated.

5. Put the oven on preheat, we will need a temperature of 180 degrees.

6. Prepare the foil; we will need a length that is two and a half times the length of the fish. And two pieces, since we have two fish. We will bake each one separately.

We will place the marinated fish in foil, which must be laid out correctly.

The foil has a matte and shiny side. The matte side allows heat to pass through, while the shiny side reflects it. Therefore, we place the fish on the shiny side. And through the matte heat will penetrate inside and remain there, will not be able to get out and will contribute to better baking. In this case, the fish will be perfectly baked and remain juicy.

7. And before we lay out the fish, we need to lubricate the place where we will put it. This is necessary so that the skin does not stick during baking.

8. Cut the lemon into rounds, place on a greased area and then place the mackerel on it.

9. Stir the mackerel either slightly diagonally or straight, that is, in such a way that it can be tightly wrapped. In this case, it is advisable not to leave any gaps so that steam and moisture do not escape.

10. Grease the top and sides of the carcass and its inside with butter. As a result of this manipulation, the top will not stick to the foil, and the fish itself will turn out juicy and flavorful!

11. Wrap tightly, place on a baking sheet and place in the oven for 30 minutes.

12. After this time, take out the baking sheet and pierce the carcass with a toothpick. When pierced, light juice may come out, this is a signal that it is completely ready and, moreover, we have retained all the juice in the fish. If the juice is pinkish in color, it means the fish is not ready yet. In this case, it must be tightly covered with foil again and placed in the oven for another short time.

13. Remove the baking sheet from the oven and serve immediately, or directly in foil. Of course, having first carefully folded the foil, make something like an impromptu plate out of it.

It is not necessary to remove it from the foil in order to maintain its appearance and integrity, and not to lose precious juice.

Although, if you are serving fish on a holiday table or for guests, it is not recommended to leave the foil. In this case, carefully transfer the fish to a plate and decorate with fresh vegetables and herbs.

14. You can serve with boiled or baked potatoes or with oven-baked or grilled vegetables.

By the way, you can bake mackerel in foil and on the grill in the same way. This is how fish is baked at the dacha or when going out into the countryside.

15. Sprinkle lemon juice on top and enjoy!

Mackerel itself is a fairly fatty fish, although it is believed that all this fat is only beneficial, and the fish itself is considered dietary, but you won’t even feel this fat when baked. Everything is delicious, appetizing and healthy!

The simplest recipe turned out to be a little long in description. But this is only because it includes basic provisions common to all recipes, including selection and cleaning of fish, selection of spices and baking features. These descriptions will not be repeated in subsequent recipes, although they must be taken into account!

Let's cook simply!

Chop the onion: cut into halves, then cut into halves again.
It turns out to be a quarter, and then finely cut it into strips. You can take any amount of onion: that is, those who love it can take more, those who don’t like it can take less. Or you can make fish on a bed of vegetables (but it will be a slightly different recipe). Once the onion is chopped, put it in a cup and leave it, adding a little pepper and salt.
Prepare the lemon: cut it into halves and cut into slices (in half again). We remove all the bones. Prepare, place in a bowl and set aside.
How to bake mackerel in the oven? Very simple! Prepare a baking dish - glass (but you can use any other one you have on hand). Take a piece of butter (or you can take vegetable oil if it is against the animal), and lubricate the container. You can additionally cover it with parchment, or you can not cover it, but simply grease the dish itself.

Now we lay out the onion pillow. We cut the remaining oil into pieces and spread it over the onion bed (you can just pour a little high-quality vegetable oil on it).
We clean the fish: that is, we remove the head, cut off the tail and fins. Let's clean the inside too - remove everything black. Now we take each carcass and cut it across. We make the pockets in such a way as to cut through the bone of the ridge - but not all the way, let the structure rest on the lower part. And now we will pepper and salt. It's already to your taste.
Insert lemon slices into the slits. We put the carcass in the mold and continue to work with the next fish. The number of mackerel you have, the more you make. But according to experience, 3-4 carcasses can fit into a baking dish.
In order to make the dish, heat the stove to 180-200 degrees. Cooking time for mackerel baked in the oven with lemon is approximately 30-40 minutes.
Place the pan in the oven for 30 minutes (180 degrees).

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.

With tomatoes

It's very easy to cook mackerel with tomatoes in foil to make a delicious, aromatic dish. Due to the combination of fatty fish and juicy tomatoes, you will get a very soft, melt-in-your-mouth second dish, which will be soaked in piquant tomato juice. It is good served for dinner with a side dish of fresh vegetables, boiled pasta or fried potatoes. Traditionally, rice is recommended.

Ingredients:

fish – 3 carcasses;
salt – 35 g;
seasoning for fish – 20 g;
onion – 1 pc.;
tomato – 2 pcs.

Cooking method:

Wash the fish, gut it, cut off the head and tail, cut into portions, add salt and place on foil.
Cut the tomato into slices, the onion into half rings, and place between the fish pieces. Sprinkle with seasoning.
Wrap and place on a baking sheet or in a mold. Bake at 180 degrees for 33 minutes.

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Mackerel with spinach and herbs

If you have spinach, then be sure to prepare this dish. Firstly, you will taste two healthy products at once, and secondly, you will simply have a delicious dinner.

We will need:

mackerel – 2 pcs.
onion - 1 pc.
spinach - 1 bunch
dill, parsley - 1 bunch
lemon - 0.5 pcs
butter - 2 tbsp. spoons
salt, pepper - to taste
spices for fish - optional

Preparation:

1. Clean the mackerel from the entrails, cut off the head and tail. You can also carefully remove the spine, but you can cook with it as well. I usually remove the backbone and bones if I have time or am expecting guests. If I’m cooking fish for a quick dinner, then I don’t spend time removing the ridge.

2. Rub the fish with a mixture of pepper and salt. If desired, you can add fish spices to the mixture. I already wrote about them in the first recipe. Squeeze lemon juice from lemon. Let the fish sit for 20-30 minutes to marinate slightly.

3. In the meantime, let's prepare the filling. Peel the onion and cut into small cubes. Fry it in butter until slightly golden or simmer until soft, whichever you prefer.

4. Chop the spinach and greens and add to the fried onions, mix the contents and let them stick slightly. There is no need to fry or stew the greens.

5. Let the filling cool slightly and fill the fish carcass with it.

6. Grease the foil with butter and place the fish on it. Wrap 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. Oven baked potatoes can be served as a side dish.

The following recipe is also a classic for baking any fish.

With onion

Mackerel baked in foil with onions is very easy to make. It has an excellent taste, aroma, and its ruddy surface is distinguished by a mesh pattern. The slight sourness of the onion gives the fish a piquant flavor, and mayonnaise or sour cream gives it a golden brown crust. The baked dish is good to serve as a festive or everyday dish, hot or cold - the taste will not change.

Ingredients:

fresh frozen mackerel – 2 pcs.;
onion – 1 pc.;
half a lemon;
mayonnaise – 50 g;
seasoning for fish - a bag.

Cooking method:

Wash the fish, remove the head and entrails, rub with salt and seasoning inside and out. Marinate for 25 minutes.
Make deep cuts, but do not chop into pieces. Place chopped onions and lemon slices into the resulting pockets.
Coat the surface of the fish carcass with mayonnaise and sprinkle with seasoning. Place on a baking sheet lined with foil (matte side inward). Baking takes 27 minutes at 200 degrees.
Serve when the fish has acquired a beautiful golden color.

Recipe for mackerel baked in sour cream with vegetables

We will need:

mackerel - 2 pieces
lemon - 1 pc.
onion - 1 pc.
tomato - 1 pc.
sour cream - 4 - 5 tbsp. spoons
butter - 1 - 2 tbsp. spoons
salt, pepper - to taste
spices for fish - optional

Preparation:

1. Clean the mackerel from the insides, rinse thoroughly under running water and dry with paper towels.

2. Sprinkle with a mixture of salt and pepper and spices as desired. In addition to the spices indicated in the first recipe, you can include ground nutmeg in this option; a pinch will be enough. It gives a slight nutty smell and is very good in combination with sour cream! Rub the fish inside and out and let it sit for 20-30 minutes.

3. Cut onion, tomato and lemon into circles.

4. Grease the foil with butter, rub the back and inside of the fish with oil and place it on the foil. We arrange each fish separately.

5. Place onion slices on top, put lemon on them and tomato on top. Spread sour cream on top of the tomatoes. Wrap the foil in an envelope, being careful not to press it against the fish carcass. If you can leave a small air space between the side of the fish and the foil, that would be great. In this case, the sour cream will not stick to the foil.

At the same time, try to wrap the envelope tightly enough so that there are no gaps through which the steam we need will escape.

6. Preheat the oven to 180 degrees and bake the fish for 30-35 minutes until cooked.

If you want the fish to brown slightly, open the foil 25 minutes after the start of baking and keep it in the oven for another 7-10 minutes. During this time, the mackerel will become a beautiful golden color.

In exactly the same way, you can bake mackerel without adding vegetables, or by adding not all of them, but only one. This is at your discretion.

7. Serve either directly in foil, or by placing the fish on a plate and garnishing with herbs and vegetables. This is usually how fish is served when guests arrive or for a special occasion. And if you are preparing it as dinner, you can serve it in foil.

8. Eat with pleasure!

About the benefits of seasonings

How to bake mackerel in the oven? It will be stuffed. We have already prepared the minced vegetables. All that remains is to salt and pepper it. It all depends on taste preferences: you can have more or less, according to personal preferences (some people don’t use salt at all). Now let's put all kinds of spices into the minced meat. It has long been known that there are a colossal amount of herbs from which seasonings are made that are very beneficial to health. If you constantly introduce seasonings into your diet (it’s not expensive), then a person will feel completely different. We suggest using rosemary, celery and basil, dried ginger, turmeric. We also add mayonnaise here (it is advisable to prepare it yourself - nothing complicated, but store-bought olive or quail egg mayonnaise will also work, the main thing is that there are no preservatives in it). This is a fish dressing - set aside in a bowl covered with a lid and let it steep.

Delicious fish with potatoes and tomatoes

Using this recipe as an example, I will show you how to cook mackerel with potatoes. This way, you can cook it according to the recipes already presented, simply by placing the potatoes in foil along with the fish.

In summer and autumn, you can bake fish with any vegetables in the same way, adding bell pepper, zucchini, and eggplant. Can be baked both in the oven and on the grill. The essence of the preparation remains unchanged.

We will need:

mackerel - 2 pieces
cherry tomatoes – 500 gr
onion - 2 pcs
garlic - 4 - 5 cloves
dill, rosemary - 1 - 2 sprigs each
vegetable oil or butter - for greasing
salt, pepper - to taste
spices for fish
potatoes - 500 gr
lemon - 0.5 pcs

Preparation:

1. Peel the potatoes and boil in salted water. After it is almost ready, you can check it with a sharp thin knife, the knife passes easily, but the potatoes do not fall into pieces, drain the water and let it dry slightly.

2. In this recipe, mackerel can be cut into fillets, or you can bake the whole carcass - the choice is yours.

If you want to fillet a fish, first gut it, then cut off the head and tail. Then cut off the meat on one side right up to the ridge, dividing the fish into two halves. Remove the backbone and bones and the fillet is ready.

We already know how to cook a carcass.

3. Sprinkle the prepared fillet or carcass with a mixture of salt, pepper and spices outside and inside and thoroughly rub the mixture into the skin and flesh. Let sit and marinate for 20-30 minutes.

4. Cut the cherry tomatoes into two halves. If you use larger tomatoes, then cut them into circles or halves of circles, depending on the size of the fruit, 1 cm thick. If the tomatoes have rough, thick skin, then it is better to remove it in advance.

To do this, immerse the tomato in boiling water for 3-4 minutes, then rinse with cold water and easily remove the skin.

5. Cut the onion into half rings, peel the garlic and cut into two halves.

6. Cut two pieces of foil for two fish of the size we need. Grease the surface with vegetable or butter and place the fillet or whole carcass on it.

7. Place potatoes and tomatoes next to the fish. Place onions and peppers on top of the fillet, and if you bake a whole carcass, then on top of the carcass and inside.

8. Fold the foil into an envelope, being careful not to leave any gaps. Bake for 30-35 minutes at 180 degrees.

9. Serve the finished fish hot, pouring lemon juice over it. Eat with pleasure.

I write everywhere to serve the fish hot, but in principle you can eat it cold. It tastes just as good cold as it does hot! In all recipes!

Mackerel with vegetables on an onion bed

Do you like to eat delicious food without spending a lot of time on cooking? Then this recipe is for you! Fish on an onion bed just melts in your mouth, tender, aromatic pieces of meat, seasoned with spices, will suit your taste...

We will need:

fish carcasses - 2 pcs.
carrots - 1 root vegetable
onion - 1 onion
half a lemon
olive oil - 1 tsp.
salt, ground black pepper, coriander
parsley
cherry tomatoes - 4-5 pcs.

Rub the fish with a mixture of spices and lemon juice inside and out. Leave to marinate while you prepare the vegetables.
We pass the juicy orange root vegetable through a Korean carrot grater. Chop the onion into thin strips. Mix the vegetables, add some salt and stuff the mackerel. Use the remaining mixture to make a vegetable bed.
Place the stuffed carcass on greased foil, cover the top with lemon rings and wrap tightly, but not tightly.
Bake for 20 minutes at a temperature of 180-190 degrees. Would you like a golden brown crust? Unwrap the foil and place in the oven for another 10 minutes.
During baking, the vegetables will steam perfectly and retain their vitamins and taste.
The juicy, appetizing, perch-shaped delicacy with vegetables in foil is ready, serve in the heat of the moment on the table, as a separate dish or with your favorite side dish.

Roasted and baked with rosemary

This recipe is interesting because first the fish is lightly fried in a frying pan, and only after that it is baked in the oven in foil. I must tell you that this recipe is very tasty and is always received with Hurray! At least for a holiday table, at least for everyday life!

We will need:

mackerel – 2 pcs.
lemon - 1 pc.
ground rosemary - 1.5 teaspoons
vegetable oil - for frying
cherry tomatoes - for decoration
green onions - for garnish
salt, pepper - to taste

Preparation:

1. Gut the mackerel, remove the gills and rinse thoroughly. The tail can also be trimmed. Then dry with a paper towel.

If desired, you can fillet the carcasses or leave them whole, according to your desire.

2. Place fillets or whole carcasses in a bowl, sprinkle with salt, pepper and rosemary. Rub the mixture thoroughly on the outside and inside of the carcass.

Cut the lemon into two halves and squeeze the juice from both halves into the fish. Stir and leave to marinate for 30 minutes.

3. Heat the oil in a large frying pan and fry the fish for 5 minutes on each side.

4. Prepare the foil; in this case, there is no need to grease it with oil. Place fish on foil, either one carcass or two fillets in one serving. And roll it up into a tight envelope.

5. Preheat the oven to 200 degrees in advance. Place the fish in foil on a baking sheet and bake for 10-12 minutes.

6. Place the finished fish on a plate, garnish with green onions and cherry tomatoes, whole or cut into two halves.

With vegetables

An excellent solution for dinner, which does not have to be served as a separate side dish, is mackerel baked with vegetables. Its nutritional properties are high, so you will get a good combination of satiety and lightness of the dish, which is distinguished by its exquisite taste, delicate aroma, pleasant appearance and delicate texture of the contents. Even gourmets will be pleased with this treat.

Ingredients:

fish – 2 carcasses;
onion – 1 pc.;
carrots – 2 pcs.;
sweet green pepper – 2 pcs.;
tomatoes – 2 pcs.;
lemon – 1 pc.;
vegetable oil – 50 ml;
greens - a bunch;
garlic – 3 cloves;
salt - a pinch;
ground black pepper - a pinch.

Cooking method:

Rinse the carcasses, remove the entrails, gills, backbone, and bones. Rinse with water, salt, sprinkle with pepper, sprinkle with lemon juice. Marinate for 20 minutes.
Coarsely grate the carrots, finely chop the onion, cut the tomatoes into strips, and dice the peppers. Simmer the vegetable mixture in oil under a closed saucepan for 10 minutes, add salt, pepper, and crushed garlic.
Place the fish carcasses on foil, fill the bellies with vegetables, add lemon. Wrap and bake for half an hour at 180 degrees.
Open until golden brown, then leave for another 2-4 minutes.

Mustard marinade for mackerel baked in foil

A very tasty recipe that I highly recommend to everyone. Incredibly delicious!

We will need:

mackerel – 2 pcs.
tomato - 2 pcs
bell pepper - 1 piece
onion - 2 pcs
Dijon mustard - 4 teaspoons
salt, pepper - to taste
Provencal herbs - 2 teaspoons
butter - 1 tbsp. spoon

Preparation:

1. Gut the mackerel, remove the gills and trim the tail. Rinse thoroughly under running water, drain and dry with paper towels.

2. Sprinkle the fish with a mixture of salt, pepper and Provencal herbs, thoroughly rub it inside and out. Then coat with mustard. You can use regular mustard, but if you have Dijon mustard, use it better. It has small grains and the dish will look more interesting.

3. Leave to marinate in this form for 30 minutes.

4. Cut tomatoes and bell peppers into slices, onion into rings.

5. Prepare two pieces of foil of the required size. We will wrap our fish in it. Also, if you have baking paper, prepare that too. If not, then you can get by with just foil.

6. Grease baking paper with oil and place mackerel in it. There should be enough paper so that we can wrap the fish in it.

7. Lay onion, bell pepper and tomato cut into rings on top of the fish. Place the remains inside the carcass or place it nearby, covering the barrel.

8. Wrap the contents tightly in paper. Then place the package in foil and roll it into a bag.

9. Place the fish in foil on a baking sheet and place it in an oven preheated to 180 degrees. Bake for 25-35 minutes until the fish is cooked through.

10. Serve with fresh herbs. Enjoy eating!

How to properly bake mackerel in foil?

The foil has one side matte and the other shiny. The first one transmits heat, the second one reflects it. So, the fish needs to be placed on the shiny side. Through the matte, heat will penetrate inside and remain there for a long time. Consequently, the fish will be better baked and juicy. You need to bake mackerel for at least half an hour, more is better. Cooking times are usually indicated in recipes. After baking, the product can be served directly in foil - this is if you are not expecting anyone to visit. If the fish is being prepared for a festive table, it should be transferred to a dish and decorated with herbs.

Mackerel with capers and greens

We will need:

mackerel – 2 pcs.
celery - 1 stalk
capers with liquid - 25 30 g
lemon - 0.5 pcs
dill or parsley - a bunch
olive oil - 2 tbsp. spoons
salt, pepper - to taste
paprika - 1 teaspoon

Preparation:

1. Gut the mackerel, remove the gills and rinse thoroughly under running water, drain and dry with paper towels.

2. Wash the lemon, dry it and grate the zest, only the yellow part. Then squeeze the juice into a separate bowl.

3. Cut the celery stalk into cubes, finely chop the dill.

4. Mix chopped dill, celery stalk and capers together with the liquid. Add the zest, ground black pepper, paprika, half the lemon juice and 1.5 tbsp. spoons of olive oil. Salt the mixture, but very sparingly, since the capers are already salted. Mix everything.

5. Fill the carcasses with the resulting mixture.

6. Prepare two sheets of foil of the required size. Lubricate them with oil, in particular the place where we will place the fish. Place the fish and brush the top with olive oil. Make transverse cuts.

7. Cover tightly with foil, folding it into an envelope. Each fish should be in a separate foil.

8. Preheat the oven to 200 degrees. Place the fish in foil on a baking sheet and bake for 25-30 minutes until fully cooked.

9. Eat hot or cold, whichever you prefer!

Well, now let's prepare more complex recipes. To prepare them you need to have more time.

With lemon

A laconic but very successful recipe with a slight sourness - mackerel in the oven with lemon, baked with aromatic spices and garlic. This perfect combination provides balanced tenderness and piquancy to the finished dish. It is best if you find the opportunity to use a fresh fish carcass, since the frozen one is rougher and tougher.

Ingredients:

fish – 1 carcass;
parsley - a bunch;
lemon – ½ piece;
garlic – 3 cloves;
allspice – 4 peas;
salt – 20 g;
vegetable oil – 30 ml.

Cooking method:

Clean the carcass, rinse and dry.
Grind allspice in a mortar, mix with black pepper, salt and crushed garlic.
Rub the carcass inside and out with a mixture of seasonings, lemon juice and oil. Place chopped herbs and lemon in the belly. Rub the outside of the fish with the remaining seasoning.
Leave for 45 minutes to marinate.
Then wrap in foil and bake for 27 minutes at 200 degrees.

Mackerel under a coat of shrimp stewed in white wine

A very interesting and tasty recipe that will not leave anyone who tries it indifferent.

We will need:

mackerel – 2 pcs.
shrimp – 200 gr
lemon - 0.5 pcs
sour cream or heavy cream - 200 ml
white wine – 100 ml
hard cheese - 50-70 g
dill - bunch
salt, pepper - to taste
rosemary, oregano - two pinches each (ground)
vegetable oil
butter - 1 tbsp. spoon

Preparation:

1. Gut the fish, cut off the head and tail and fillet the carcass, removing the backbone and bones.

2. Rinse the prepared fillet, drain and dry with paper towels. Then rub with a mixture of spices, salt and pepper, sprinkle with the juice of half a lemon. Stir and leave to marinate for 1 hour.

3. Boil shrimp for about 2-3 minutes. Then cool and remove the shell.

4. Fry the prepared and marinated fillet in a small amount of oil for 5 minutes on each side. Then place it on paper towels to drain the oil.

5. In a separate frying pan, fry the shrimp in butter for 2 minutes. Then pour white wine over them and let simmer for another 5 minutes. Then pour sour cream over everything and stir, turning off the heat.

6. Place the fried fillet in a mold with sides. Place shrimp in sour cream on top. Sprinkle grated cheese on top.

7. Cover the pan with foil and place it in an oven preheated to 180 degrees for 15 minutes.

8. Then remove the foil and allow the cheese to get a golden brown crust.

9. Then take it out and eat it with pleasure!

Mackerel with lemon: tricks and tips

To make the dish truly tasty and worthy of a festive table, follow these recommendations:

You need to start cooking mackerel when it is slightly frozen. In this case, it will be able to additionally marinate in its own juice.
When wrapping fish in foil, make sure that there is an air gap between the product and the product.
Place mackerel prepared for baking only in a preheated oven.
To ensure that the fish is properly saturated with the aroma of spices, try to cook for the first 10-20 minutes at a temperature of 150 degrees.
Be sure to increase the temperature toward the end of baking. It may even be 10-20 degrees higher than the required value (as indicated in the recipes). And unfold the foil a little more. Then the mackerel will be covered with a fragrant crust.

By following these few tips, you can prepare such an amazing dish that your family and guests will lick their fingers and definitely ask for more, be prepared for this. Bon appetit!

Fish stuffed with vegetables and baked in the oven in foil

Mackerel is stuffed with whatever it is, it can be greens with spinach, or greens with capers, as we have already looked at, or it can be other, sometimes seemingly the most unpredictable fillings. Let's look at some of them.

For stuffing, fish can be prepared in the same way as we have already discussed in previous recipes, or you can stuff it and serve it very beautiful. This method is usually used when baking fish for a holiday or special occasion. Although for some, every day can be a holiday, which, in principle, is not far from the truth. And in this case, this method of presentation will be just right.

We will need:

mackerel – 2 pcs.
carrots - 1 pc.
onion - 2 pcs
zucchini - 1 piece (small)
tomatoes - 2 pcs.
bell pepper - 1 piece
lemon - 0.5 - 1 pc.
hard cheese - 100 gr
salt, pepper - to taste
spices for fish - 1 teaspoon
vegetable oil - 3 - 4 tbsp. spoons

Preparation:

1. The hardest part of this recipe is preparing the fish. We will gut it in a somewhat unusual way. In previous recipes, we cut the belly and cleaned out the insides. In this case, everything will be completely different.

We will need to cut the fish not from the belly side, but from the back side. Take a sharp knife and make two long longitudinal cuts on both sides of the ridge from head to tail.

Then make cuts on the ridge itself near the head and tail and remove the bone. We save the head and tail. We remove the gills and entrails, and be sure to clean out the black film. The abdomen should remain intact.

When the fish has been cleaned, it must be thoroughly washed and then dried.

2. Mix spices, salt and pepper. Sprinkle the fish inside and out, rub in thoroughly and pour in lemon juice, squeezing it with your hands, and leave to marinate for 20-30 minutes.

3. Meanwhile, prepare the vegetables.

4. Cut all vegetables into cubes of approximately the same size. You can chop the onion smaller, and first remove the skin from the tomato. We already remember how to do this: keep the tomato in boiling water for 2-3 minutes, then pour cold water over it and then remove the skin.

5. Heat the oil in a frying pan or saucepan and fry the onion. Then add the carrots and fry for another 3 minutes, then the bell pepper and zucchini, which we also fry for no more than 3 minutes. Finally, tomatoes are added and fry for 3 minutes.

Season the vegetables with salt and pepper to taste. If desired, you can also add fresh herbs. There is no need to fry it. Simply add and stir, then let all the filling cool.

6. Meanwhile, the fish has already been marinated, and we need to fill it with the cooled vegetable mixture. Let's fill it up.

7. Prepare the foil. Lubricate it with oil and carefully transfer the fish. Or you can first place the fish on foil, and only then fill it. So perhaps it will be even more convenient. Place each fish on a separate layer of foil. Place it belly down, filling up.

Grease the entire exposed surface of the carcass with vegetable or butter so that the skin remains intact during baking and subsequent opening of the foil envelope.

8. Now we need to wrap the mackerel tightly in foil so that there are no gaps left. We put each fish in a separate envelope.

9. Meanwhile, preheat the oven to 180 degrees, place the envelopes with fish on a baking sheet and place in the oven for 30 minutes.

10. Grate the cheese. After 35-40 minutes, take out the baking sheet with the fish, open the foil and sprinkle with cheese.

11. Place in the oven again, now for 15 - 20 minutes, until the cheese has melted and is covered with a golden brown crust.

12. Take the finished fish, place it in a dish, and decorate it to your liking with fresh vegetables and herbs.

13. For this recipe, you no longer need to prepare a side dish, since we will have delicious baked vegetables as it. But if you are preparing such a dish for the holiday table. Then you can bake the potatoes separately in the oven. As a rule, such potatoes are always met with a bang! And even with the existing side dish, he always eats with great pleasure!

14. Serve and treat everyone present.

Juicy mackerel in tomato sauce in the oven

You can also make fish with tomato sauce, why not? In this recipe, priority is given to the sauce; it will set the taste of the finished dish.

In addition to pasta, you can also use fresh tomatoes and tomato juice for this baking recipe.

2 fresh mackerel
2 tbsp. l. tomato paste
1 onion
water
salt pepper
1 clove of garlic
2 tbsp. l. Sahara
2 tbsp. l. wine vinegar

Preparation:

Cut the carcasses into portions and sprinkle with lemon juice. Let marinate for 15 minutes.
Meanwhile, prepare a simple tomato sauce with a sweet and sour taste. Finely chopped onion and garlic, lightly fry in a small amount of oil. Add tomato paste (or thick homemade juice) and water, salt and pepper. For added spice (optional), add hot pepper. Mix and leave to bubble gently until it reaches the consistency you require. At the end add sugar and red wine vinegar.
Pour the prepared sauce into a glass baking dish, lay out the marinated pieces of fish. Cover the top with foil and place in the oven for 20 minutes. Serve with sour cream.

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 choose fish for baking?

Before you cook mackerel in the oven with lemon, you still need to choose it correctly. It is better to buy fish in a fish store or other store - this way you can be more confident in its quality. When purchasing you need to look at:

gills - they should be bright red, divided into plates, without mucus;
skin - it’s good if it is of a natural color (even the best mackerel may not have scales, since the fish often loses them during fishing);
The eyes of fresh fish are transparent.

If the fish is gutted, its freshness can be determined by the bloody remains of a bright red color and the almost complete absence of odor. To select frozen mackerel, you should look at the cleanliness of the eyes and gills. The fish's belly should be free of bloating. If they are available, it is better to refuse the purchase.

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.

Mackerel stuffed with mushrooms and sour cream

Ingredients:

mackerel 2 pcs.
onions 2 pcs.
sour cream 150 g.
hard cheese 100 g.
mushrooms 0.3 kg.
refined oil 3 tbsp.
half a lemon.
pepper and salt to your taste.

Preparation

1. First, remove the entrails and gills from the fish, then wash the mackerel and dry it.

2.Rub the carcass with spices and soak it in lemon juice. Let the fish absorb the marinade for about half an hour.

3.During this time we will prepare the filling. Mushrooms and onions must be finely chopped. Try to chop the mushrooms larger, otherwise the taste will be lost.

There are no specific rules regarding mushrooms - you can purchase absolutely any type: both fresh and pickled. As a last resort, you can buy champignons.

4. Fry the onion a little in a frying pan until it becomes soft, then fry the mushrooms over low heat for about 5 minutes. Add spices and salt.

5.Cut out the required rectangle from foil and grease it with oil. We put mackerel on it. Since we will bake the animals separately, we need to find 2 forms.

6.Put the filling into the fish.

7.Grate hard cheese and mix with sour cream. Spread the mixture on top of the mushrooms.

8. Wrap the animals tightly so that the steam does not escape outside during baking.

9. Bring the oven to a temperature of 180 degrees, cook the dish for about 40 minutes. Open the foil and cook the mackerel for another 10 minutes to get a golden brown crust.

Serve the delicious fish hot. It tastes much better this way.

If you don’t like sour cream, then you can not use it, but use only hard cheese.

“Hot mimosa” - fish with vegetables under soy marinade

Everyone loves Mimosa salad made from canned fish. It is prepared with saury or tuna. This is a salad that never sits on the table.

So you can make a hot mimosa from mackerel. All ingredients used are exactly the same as in a traditional salad. Only now they are all baked in the oven along with the fish.

Can you imagine how delicious it could be? Then watch the video and then your imagination will complete the picture presented, and you will certainly want to repeat the same dish for your household.

It looks very appetizing, beautiful and tasty! So take note of the recipe and be sure to cook it!

How to serve

Well, mackerel baked in the oven with lemon is ready. Again, everyone has their own oven, so visually also make sure that the food is not burnt or, on the contrary, is not damp. Then we cover the serving plate with lettuce leaves. And lay out the mackerel baked in the oven with lemon. We do this in portions and add fresh vegetables to the sides of the carcass (you can also make stewed ones, but this time with fresh ones). Add more radishes, then place a couple of lemon slices on the side. We’ll also add the onion that the fish was cooked on. We got an appetizing, tasty, healthy dish with fresh vegetables and lemon. We hope that you will also cook fish using this simple and easy recipe.

Mackerel with minced greens and eggs

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bon appetit!

Author of the publication

offline 4 hours

Recipe for baked mackerel with cheese

Fish browned in the oven with juicy vegetables, and even under a cheese crust, is a fabulous pleasure. Delicate, aromatic deliciousness, the pieces melt in your mouth. At the same time, the food is satisfying and nutritious. Prepare mackerel according to this recipe. Relatives will be pleased.

Let's take for the recipe:

Mackerel -3 pcs.
Onions – 3 pcs (medium)
Carrots – 2 pcs.
Hard cheese – 100 g
Vegetable oil - for frying
Salt, pepper - to taste

Preparation:

1. The fish needs to be cut and filleted. To do this, cut off the tails, heads and fins, and gut the insides. Remove large bones and spine. Divide each carcass in half, making a longitudinal cut down the middle of the back.

Peel the onions and cut into small cubes. Peel the carrots and grate them. Also grate the cheese. You can use any cheese you like best.

2. Place the finished fillet in a baking dish. Pour oil for better adhesion of pepper and salt particles to the pulp. Salt and pepper to taste.

Prepare the carrot and onion fry. To do this, add chopped onion to a heated frying pan. Fry for 1.5-2 minutes over high heat with constant stirring.

Add the grated carrots, stir the vegetables and continue to fry for another two minutes, then reduce the heat. Stir constantly and soon the carrots and onions will turn golden. Turn off the heat and let the roast cool.

The preparation of the ingredients is complete and you can start baking the fish.

3. Place the finished roast on top of the fillet. Salt and pepper to taste. Use a knife to mark the boundaries of each fish. This must be done so that after baking the fish pieces do not break when transferred to a serving dish.

4. Sprinkle the dish evenly with grated cheese. Preheat the oven to 230 degrees. Bake mackerel with vegetables and cheese for 15 minutes. The appearance of a melted golden brown crust indicates that the dish is ready.

5. Just 15 minutes and the beautiful, aromatic fish is ready. Looks incredible. The rosy vegetable pillow with a cheese crust is fluffy and appetizing. Carefully transfer the baked fish to plates and serve hot. Bon appetit!

You can serve mackerel with a side dish of boiled rice, potatoes, and vegetable salads. Cook the fish with vegetables and a cheese crust. Make this dish more often because it is healthy, nutritious and incredibly tasty food.

Video recipe

How to quickly cook tender, juicy and tasty mackerel, watch in this video.

You learned the recipe for cooking whole mackerel in the oven in foil. The recipe is simple and prepares very quickly. The result is good - you get juicy, aromatic, tasty fish. If you don't like baked onions, then replace them with sprigs of fresh dill, and the mackerel will become even more flavorful. Prepare and write about your results. And also share your methods of baking whole mackerel in the oven in foil.

Recipe for baking mackerel in mustard

Do you like seafood? Do you know that eating this fish helps rejuvenate the body, restores hormonal balance, and improves the condition of the skin and hair. Here is a very simple recipe for preparing a rejuvenating dish with mustard, write it down!

To prepare we will need:

Mackerel – 4 pcs.
Butter – 100 gr.
Mustard – 4 tbsp. spoons
Bay leaf – 4 pcs.
Salt - to taste
Foil

1. Clean the fish from the entrails and wash it well. If it has already been cleaned, then just wash it. We make neat cuts along the sides of the carcass on both sides, but not very deep, so that the fish stays on the ridge. Three cuts on each side.

2. Break the bay leaf into small pieces and insert into the cuts.

3. Cut the butter into small pieces and put a piece of butter into each cut on the fish on both sides.

4. Salt the fish to taste and coat both sides with mustard.

5. We also put bay leaf, salt, and oil into the belly of the fish.

6. Wrap each carcass in foil and place in an oven preheated to 180 degrees for 40 minutes.

7. Unwrap the finished fish, decorate with lemon slices and treat to your loved ones.

Bon appetit!

A simple recipe for baking in foil with vegetables

In this version, mackerel will be served with tomatoes, green onions and lemon. The fish will be soft, juicy, with a lemon smell and sourness. There is nothing complicated in this recipe. The combination of products will give this dish an unusual piquancy.

To prepare we will need:

Mackerel – 2 pcs.
Onions – 0.5 pcs.
Green onion
Tomato – 0.5 pcs.
Lemon – 0.5 pcs.

1. Gut the fish, remove the black films inside. Cut off the head, tail, fins, wash well.

2. Peel the onion and cut into half rings. Finely chop the green onion.

3. Cut the tomato and lemon into slices.

4. Salt the fish and sprinkle with lemon juice.

5. Place green onions, a few rings of onion and tomato, and one slice of lemon in the belly.

6. Wrap each fish separately in foil. Heat the oven to 180 degrees and bake the mackerel for 40 minutes.

7. After 40 minutes, open the foil and brown the fish for another 5 minutes.

Bon appetit!

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