Spices for mackerel in foil. Baked mackerel in the oven

Fragrant juicy mackerel baked in the oven with vegetables will not leave anyone indifferent, and if you also use proven recipes for proper nutrition, you can even diversify the diet of those losing weight.

Tender fish, baked vegetables - it's not just delicious! This is bomb! We choose a fish, then a recipe from our selection, and delight ourselves with a divine combination.

Mackerel and vegetables are an excellent dietary combination

Mackerel fish seems quite fatty to many fishermen, especially those who combine it.

But these are the same unique, healthy omega acids!

They are simply necessary for our health and beauty. Hair, skin, nails, metabolic processes - all of this worsens without omega acids.

The culinary union of fish and vegetables will not cause any complaints either among nutritionists or nutritionists. The calorie content of this combination is acceptable for proper nutrition - about 130 kcal per 100 grams of the finished product. And those who are recommended to diet can also master our recipes.

You can include such a dish in the pp menu 2-3 times a week. It will not be monotonous - there are many ways to prepare it: in foil, in a sleeve, in pots, as a whole carcass on a bed of vegetables, or in pieces layered with vegetables. All these methods are allowed and even recommended - a healthy lifestyle will not suffer!

The set of companion vegetables for our fish can also be anything. The traditional combination of onions and carrots can be varied with tomatoes, cauliflower or white cabbage, and beans. Fresh vegetables or frozen preparations for the winter - both will be delicious. And don’t be afraid of experiments - they bring something new to life!

Baked mackerel fillet

Let's start with this recipe and at the same time learn how to fillet fish.

This delicate dish is good to serve even cold. I usually make 3-4 servings ( Stored in the refrigerator covered for 3-4 days, this mackerel is easy) and the problem of several lunches or dinners is solved for me. Or you can even make a pp-salad from the finished fish, disassembling it into fibers and adding pekin, egg and cucumber - very tasty.

Nutritional value per 100 g:

Calories: 145
Proteins: 13
Fats 9
Carbohydrates: 2,3

You will need:

mackerel – 1 pc.
1 large carrot
2 onions
tomatoes (can be frozen) – 1 pc.
salt – 0.5 tsp.

Preparation:

We rinse the fish and cut off the head just behind the gills. Cut the bellies and remove the entrails. We cut along the ridge and remove all possible bones, fins and tail - we get such beautiful fillets as in the photo.

Cut the onion into half rings, carrots into slices. Place half the vegetables in a baking dish and season with salt.

Cut the tomato into slices and place half in the mold.

Place the fish on the vegetables and salt it.

Top the fillet with the other half of the vegetables.

Bake at 160 degrees until the carrots are soft.

Mackerel on a vegetable bed in foil

A very convenient and quick to prepare option.

The side dish and steamed fish are prepared immediately.

You can prepare this dish in one large pan, or you can wrap each portion separately in foil.

For the vegetable layer, take a mixture of frozen vegetables (from the store or homemade).

It turns out very tasty when the mixture consists of green beans, cauliflower, bell pepper, corn and zucchini. If you cook in the summer, you can add 1-2 new potatoes.

Nutritional value per 100 g:

Calories: 163
Proteins: 15
Fats 10
Carbohydrates: 2,4

Ingredients:

mackerel (carcasses) - 2 pcs.
vegetable mixture “Mexican” or “Sauté” - 500 g
salt - to taste
spices (lemon pepper or a mixture of peppers)

Preparation step by step:

We wash the semi-frozen or chilled carcasses and clean them of entrails, remove the head. Sprinkle with salt and spices.
We cut the foil from the roll and line it on a baking sheet or the bottom of the mold.
Place vegetables in the center of the sheet - layer by layer or mix ( We also don’t defrost vegetables - they will lose their delicious juice). Salt and add spices to taste.
Place the prepared carcasses on the vegetables. Carefully wrap the foil so that there is a small hole for steam to escape.
Mackerel with vegetables in the oven will be ready in 45-50 minutes. For cooking, set the temperature to 180 degrees.
5-7 minutes before the end, open the foil and let the fish brown.

Delicious “fish in a jar”

Mackerel in the oven in a jar (an ordinary glass jar!) according to this recipe turns out to be breathtaking.

In its own juice, with the aroma of onions and the sourness of tomatoes - the most picky gourmet will not refuse this fish.

The dish can be served in jars of a beautiful unusual shape.

You can surprise guests with both food and table setting.

Nutritional value per 100 g:

Calories: 140
Proteins: 13
Fats 12
Carbohydrates: 2

Will need:

mackerel - 1 pc.
medium-sized carrots - 1 pc.
onion - 1 pc.
medium tomato - 1 pc.
salt, spices, dill - to taste
bay leaf - 1 pc.

How to cook:

The quantity of products is given per 1 half-liter jar. If there are more consumers, we increase the number of products accordingly, as well as the volume of containers.
Let's prepare the fish - wash, gut, cut into pieces 1.5-2 cm thick.
We will rinse and peel the vegetables, chop them (shape and size - according to your desire!).
Place fish, tomatoes, onions and carrots in a jar in layers, not forgetting to salt each layer and add spices.
We don’t add liquid to the jar—vegetables and fish will provide it.
Cover the jar tightly with a piece of foil or regular iron lid. Just be careful - the elastic band from the inside of the lid must be removed. Place in the oven for at least an hour (standard temperature - 180 degrees!).
Bon appetit!

Recipe in pieces up your sleeve

Mackerel stewed or with a golden brown crust - you can cook both options in the sleeve.

For the first one, do not open the sleeve until the end of cooking.

For the second, 15 minutes before the finish line, tear the bag and open it.

Nutritional value per 100 g:

Calories: 155
Proteins: 14
Fats 9
Carbohydrates: 2,4

Products:

mackerel fish - 2 pcs.
onion - 1 pc.
zucchini - 1 pc.
cauliflower - 1 small inflorescence per 200-250 g
2 small carrots
sweet pepper - 1 pc.
salt, spices - to taste

Let's prepare it step by step:

Cut the prepared carcasses into small pieces. Marinate them in a mixture of salt and spices for 1-2 hours.
Take the cauliflower into pieces and boil for 5-7 minutes in boiling water. Place in a sieve or colander. You can replace it, then all these manipulations are useless.
Cut the onion into half rings, pepper into strips, zucchini into large cubes (1*1 cm), carrots into thin slices.
Mix the vegetables, adding a little salt.
Let's prepare a sleeve, put vegetables and fish in it. We will make a hole in the bag so that steam will escape through it.
For the first option - 50 minutes at 180 degrees. For golden brown crust: 35 minutes with the sleeve closed, 15 minutes with the sleeve open. The temperature is the same.

Baked in pots with rice

Mackerel with rice and vegetables in the oven is best prepared in a pot: large or in several portions - you decide.

Cheese will add piquancy to the dish, which when baked will turn into a delicious golden brown crust.

This dish is a ready-made lunch.

But it’s not suitable for dinner - a lot of carbohydrates and not enough protein.

Nutritional value per 100 g:

Calories: 143
Proteins: 11
Fats 8
Carbohydrates: 6

Ingredients:

mackerel carcass - 1 pc.
onion - 1 pc.
1 small carrot
brown rice - 1/2 cup
fish broth - 200 ml
hard cheese (low fat) - 50 g
salt, black pepper - to taste

Preparation:

Remove the fillet from the fish carcass with a sharp knife. Cut it into pieces no more than 2 cm wide.
Prepare broth from the ridge, skin and a glass of water. Add salt and black pepper to it.
Rinse the rice until the water is clear. Let's put it in a pot.
Place chopped onions and grated carrots on top of the rice.
The next layer is our fish. Let's salt it and pepper it.
Pour fish broth over rice and vegetables.
We send the pot to bake for 50-55 minutes, preheating the oven to 190-200 degrees.
Remove the pot after 35-40 minutes and sprinkle with grated cheese. Let's put it back in the oven.
When the cheese crust is browned, the dish is ready to serve.

Before cooking, the fish can be marinated in spices and lemon juice for several hours. Its taste will become even more expressive.

When baking whole mackerel, you can stuff it with vegetables (remember, we already?). The fish will be saturated with their aroma, and the vegetables will be saturated with fish juices.

To prepare fish and vegetable dishes, you do not need to use a large amount of spices. They will interrupt the natural aroma and taste of the ingredients of the dish. Black pepper, bay leaf and lemon are enough.

Video recipe not for every day

I really like the mackerel roll with vegetables. Of course, this recipe is not easy, you need to tinker, but for some special occasion you won’t find a better option. True, I don’t know why there is vegetable oil and frying vegetables, I put them directly raw and chop them a little more thoroughly. And so the preparation scheme is the same:

The proposed very hearty fish dish is mackerel stuffed with vegetables and mushrooms, baked in foil. The uniqueness of the recipe is that the stuffing pocket is made not by the common method of cutting the belly of the fish, but by cutting its back, which increases the capacity of the pocket many times over.
The mackerel, like an overloaded boat slowly crossing the expanse of water, sits spectacularly on a serving platter. The aroma of garlic-lemon marinade hovers over this unusual culinary creation.
The filling, filling all the free space, harmonizes perfectly with the fish. These are vegetables fried in sour cream with champignons. And all this splendor is covered by the glossy surface of melted cheese.

Taste Info Main fish courses / Baked fish in the oven

Ingredients

Large mackerel – 1 piece;
Vegetable oil – 2 tbsp. spoons;
Salt – 1/3 teaspoon;
Lemon juice – 3 tbsp. spoons;
Garlic – 1 large clove.
The vegetable filling consists of the following ingredients:
Champignons – 200 g;
Cheese – 100 g;
Carrots – 200 g;
Onion – 100 g;
Sour cream – 40 g;
Salt pepper.

Mackerel baked in the oven will take about two hours to prepare.

How to cook baked mackerel in the oven in foil with vegetables and mushrooms

Rinse the mackerel under water and gut it.

Cut the mackerel along the ridge on both sides.

Cut the ridge near the head and tail with scissors. Next, using a knife to help pull out the ridge with rib bones and entrails. Remove the gills.
Rinse the fish carcass under running water.
Dry the fish with a paper towel.

Lightly salt the inside of the mackerel and sprinkle with lemon juice (only inside).
The outer surface of the mackerel, covered with skin, is covered with marinade. To do this, squeeze out the garlic by mixing it with a spoon of lemon juice.

Coat the outside of the entire fish with marinade. Leave it there while the vegetable filling is prepared.

These are the ingredients for stuffing fish.

Chop mushrooms and onions.
Grate carrots and cheese.

Fry the onion until transparent, add carrots, simmer everything a little and add mushrooms. Salt and pepper the vegetables and mushrooms in a frying pan. When the mushrooms are lightly fried, add sour cream. Continue to simmer everything for another minute. The filling is ready.

Preheat the oven to 190 degrees.
On a baking sheet lined with foil, place the mackerel on its belly, opening the pocket for the filling.

Teaser network

Place the filling in your pocket.

Add cheese on top.

Wrap the fish in foil, being careful not to touch the cheese, otherwise it will all stick to the foil.
Place the mackerel in foil in the oven.

After half an hour, the mackerel baked with vegetables and mushrooms is ready.

Mackerel baked in foil with vegetables and mushrooms, cooked in the oven, is appropriate not only for a cozy family dinner, but also for a fun holiday. Potatoes, sprinkled with the juice accumulated in the foil, will be a good company for fish baked with vegetables.

Mackerel is a very healthy and tasty fish, which is usually prepared by salting or marinating. Have you ever tried mackerel prepared in a non-traditional way? For example, stewed or baked with vegetables?

If not, then be sure to try it! The dish turns out incredibly tasty, tender and appetizing. This fish is good because it does not have a large number of bones, which would later need to be removed from it. And the mackerel fillet is quite tender and juicy.

During the stewing or baking process, you can independently choose the list of ingredients used. We will present you with basic sets, and you can vary them, discovering more and more new flavor notes.

Mackerel prepared in this way is usually served as a side dish with mashed potatoes or pasta.

Recipe for mackerel with onions and carrots

Description:

Wash the mackerel carcasses under running water (not yet defrosted!), and then cut them. Remove heads, tails, fins and entrails. Cut each carcass into 3 pieces;
Rub the fish pieces with a little salt, pepper and ground coriander. Then place on the bottom of a thick-walled saucepan and sprinkle with vegetable oil. Set aside;
Prepare the vegetables: chop the onion randomly and cut the carrots into strips. Place the onions and carrots on top of the fish and after that you can put the saucepan on the fire;
Add sour cream, mix gently, cover the saucepan with a lid and, reducing the heat level to medium, begin simmering;
5 minutes before readiness, add a pinch of ground bay leaf to the saucepan with mackerel and vegetables;
Mackerel stewed with vegetables is served hot as an addition to potato dishes.

Stewed fish with vegetables in a frying pan

Required ingredients:

fresh frozen mackerel carcasses – 2 pcs.;
white onion – 3 pcs.;
carrots – 1 pc.;
refined vegetable oil – 75 ml;
table salt;
freshly ground pepper;
spice mixture “For fish” - 20 g.

Cooking time: 30 min.

Nutritional value of the dish per 100 g: 137 kcal.

Step-by-step description of preparation:

First of all, start preparing the fish. If you use frozen mackerel, wait until it thaws a little (there is no need to defrost completely). Cut off the head and tail of the fish, and cut the carcasses into several portioned pieces. Clean off the entrails, then rinse under running water and dry;
Rub the prepared pieces with salt and the “For Fish” spice mixture. Then place it on a heated frying pan with some vegetable oil and start frying on all sides until an appetizing crust appears;
Meanwhile, while the fish is frying, prepare the vegetables. Chop the onion into quarters and chop the carrots using a grater. Add chopped vegetables to the fish, mix gently, add a little water (no more than 100 ml) and, cover with a lid, simmer;
After 10 minutes of simmering, season the mackerel with vegetables with freshly ground black pepper, stir gently and continue simmering until the dish is fully cooked (another 15-20 minutes);
The finished dish can be served either hot or chilled. It is especially good as an addition to mashed potatoes.

Mackerel baked with vegetables in the oven

Required ingredients:

mackerel carcasses – 2 pcs.;
fresh tomatoes – 2 pcs.;
eggplant – 1 pc.;
onion – 1 pc.;
sour cream – 150 ml;
sunflower oil;
salt, allspice.

Cooking time: 30 minutes.

Nutritional value per 100 g: 133 kcal.

Cooking steps:

Clean the mackerel carcasses from the entrails, cut off the heads and tails. Cut each carcass in half (lengthwise), and then remove the spines - only the fillets should remain. Cut the fillet into medium-sized cubes;
Cut fresh tomatoes and eggplant into cubes the same size as the fish fillet. Roughly chop the onion;
Mix fish, tomatoes, onions and eggplant. Season them with salt, pepper, and sour cream. Stir and place on greased deco;
Place the deco in an oven preheated to 190 0 C and bake for 20-25 minutes;
Mackerel stewed with vegetables in the oven - ready. Bon appetit!

- a very tasty and interesting dessert option that will appeal to those with a sweet tooth.

Delicious baked goods made from yeast dough - the most delicious selection of recipes.

Read how to make delicious chicken breast soup. .

Mackerel stuffed with vegetables

Required ingredients:

potatoes – 2 pcs.;
Bulgarian onion – 1 pc.;
carrots – 1 pc.;
mayonnaise sauce – 50 g;
salt;
ground black pepper;
ground bay leaf;
khmeli-suneli.

Cooking time: 30 min.

Amount of kcal per 100 g: 139 kcal.

Description of preparation steps:

Clean the mackerel from the entrails, head and tail. Rub the prepared carcass with salt, pepper, a pinch of suneli hops, and then with mayonnaise;
Peel the potatoes and cut into small slices;
Cut the carrots into thin strips and chop the onion into quarters;
Place the mackerel on a piece of food foil and stuff it with vegetables. Place those that won't fit inside around. Raise the edges of the foil (no need to wrap) and place on a baking sheet;
Send the mackerel with vegetables to bake in an oven preheated to 200 0 C for 25 minutes;
This dish is served as an independent dish and does not require any additions.

Mackerel with vegetables in foil in the oven

Ingredients:

fresh frozen mackerel – 1 piece;
tomato fruits – 1 pc.;
garlic – 2 cloves;
lemon – ½ part;
table salt;
pepper mixture;
olive oil;
cilantro;
parsley.

Active cooking: 30 min.

Energy value per 100 g: 135 kcal.

Preparation:

One of the main secrets of preparing beautiful, appetizing and juicy mackerel baked in the oven is that you need to start the cooking process without waiting until it is completely defrosted.

It’s better if you start baking it slightly frozen. Then it will retain its shape and will not deform. By the way, the same rule applies to the process of cutting fish. Start cutting it in a frozen state.

If you want to decorate the holiday table, bake the fish whole and without cutting off its head. This fish has a more presentable appearance.

When baking mackerel in foil, it is worth remembering that you must first place a vegetable bed (onions, carrots, tomatoes or anything else) on the surface of the foil, and only then the fish. Otherwise, the fish may “stick” to the foil and burn a little.

To make the stewed mackerel even more juicy and tasty, add a little sour cream, yogurt or mayonnaise to it during the stewing process.

When preparing mackerel, you can do without using salt at all. Just replace its use with lemon juice. The taste of such fish is even more delicious and even piquant.

If you want to preserve the integrity of the fish pieces while stewing it with vegetables, then cook it without stirring at all. To do this, first place half of the vegetables used on the bottom of the saucepan or frying pan, then place pieces of fish on top of them, and cover them in turn with the other half of the vegetables. Pour the ingredients with a small amount of water and simmer until done under a tightly closed lid.

To add some piquancy during the stewing process, you can add a small amount of white semi-sweet wine to the saucepan with the fish.

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

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

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

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

The recipe for mackerel prepared in this way is as simple as it is tasty. And that’s why many people prefer it when baking fish. I like this recipe because the fish is prepared with virtually no additives, and when you eat it, you are eating fish and nothing else!

We will need (for two servings):

fresh frozen mackerel – 2 pcs.
spices for fish - any
salt, pepper - to taste
lemon - 0.5 pcs
butter - 2 tbsp. spoons

Preparation:

Nowadays you can buy fresh frozen mackerel in almost every store. And it is one of the best-selling in its class. It's inexpensive, low in bones, and so healthy that you'd need an entire article to write about all its benefits.

When purchasing, choose fish with bulging and not dull eyes; its gills should be red or pink, without mucus and unnecessary inclusions; the surface of the carcass should be slightly moist and shiny; the belly of the fish is not swollen, and the carcass itself is elastic, not loose; if you smell it, it should smell moderately fishy, the smell should not be strong.

1. Thaw fish carcasses at room temperature. When defrosting, do not use hot or cold water or a microwave. If you put the fish on a dish, it will thaw itself quickly enough.

Thaw until you can cut open its belly and remove the entrails. It is better to do this when the fish is not completely defrosted. Thoroughly clean the inside of the fish, removing dark films. If you bake it with the head on, you must remove the gills, otherwise the taste of the finished fish may be slightly bitter.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

15. Sprinkle lemon juice on top and enjoy!

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

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

Baked fish with lemon and herbs

The following recipe is also used quite often. It's also simple and delicious. It has probably been described many times already, but it would be wrong not to include it in our review. He is very loved and popular.

We will need (for 2 servings):

mackerel – 2 pcs.
lemon - 1 pc.
tomato - 1 pc (optional)
onion - 1 pc.
dill, parsley - 7 - 8 sprigs
butter - 1 tbsp. spoon
salt, pepper - to taste

Preparation:

1. Gut the mackerel, remove the gills and rinse thoroughly, then dry with paper towels.

2. Rub the carcass with salt and pepper outside and inside.

3. Make several oblique cuts across the carcass.

4. Cut onion, tomato and lemon into half rings.

5. Insert a lemon slice and onion half rings into the cuts.

6. Place the remaining onion, lemon and sprigs of dill and parsley into the belly.

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

8. Carefully transfer the fish to the foil and fold it into an envelope. Each fish is wrapped separately.

9. Preheat the oven to 220 degrees, bake for 25-30 minutes, depending on the size of the fish.

10. Serve hot, directly in the foil, carefully tucking it in and making something like a plate. It is not necessary to transfer it from foil to preserve the integrity of the fish and juice. But this does not apply to the case when you serve fish when guests arrive. In this case, the foil must be removed. Otherwise, guests may consider this a sign of disrespect.

11. Greens and lemon can be pulled out of the belly; they have already given up all their beneficial qualities and are no longer needed. You can leave the onion, it has been soaked in the juice of the fish and lemon and has become very tasty.

Mackerel with spinach and herbs

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

We will need:

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

Preparation:

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

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

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

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

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

6. Grease the foil with butter and place the fish on it. Wrap in a tight envelope so that no steam escapes. We wrap each carcass separately.

7. Bake in an oven preheated to 180 degrees for 30-35 minutes.

8. Serve on a large plate and garnish with fresh herbs and vegetables. Oven baked potatoes can be served as a side dish.

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

Recipe for mackerel baked in sour cream with vegetables

We will need:

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

Preparation:

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

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

3. Cut onion, tomato and lemon into circles.

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

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

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

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

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

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

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

8. Eat with pleasure!

Delicious fish with potatoes and tomatoes

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

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

We will need:

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

Preparation:

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

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

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

We already know how to cook a carcass.

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

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

To do this, dip 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! Whether for a holiday table or for everyday use!

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

Mustard marinade for mackerel baked in foil

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

10. Serve with fresh herbs. Enjoy eating!

Mackerel with capers and greens

We will need:

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

Preparation:

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

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

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

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

5. Fill the carcasses with the resulting mixture.

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

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

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

9. Eat hot or cold, whichever you prefer!

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

Mackerel under a coat of shrimp stewed in white wine

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

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

Fish stuffed with vegetables and baked in the oven in foil

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

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

We will need:

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

Preparation:

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

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

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

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

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

3. Meanwhile, prepare the vegetables.

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

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

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

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

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

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

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

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

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

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

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

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

14. Serve and treat everyone present.

With vegetables and cheese under garlic marinade

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

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

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

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

How to stuff mackerel with mushrooms and onions

We will need:

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

Preparation:

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

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

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

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

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

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

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

6. Fill the fish with filling.

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

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

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

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

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

“Hot mimosa” - fish with vegetables under soy marinade

Everyone loves it. It is prepared with saury or tuna. This is a salad that never sits on the table.

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

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

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

Mackerel with minced greens and eggs

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bon appetit!

Mackerel is great not only smoked, but also cooked with vegetables. The dish will be inexpensive and very tasty, suitable even for a festive table. Fish goes well with almost all vegetables - tomatoes, potatoes, onions, carrots, eggplants. To make the dish tasty, you need to properly cut the fish.

Mackerel with vegetables - preparing food and dishes

There are several ways to cut mackerel. If you bake the fish, you can leave it whole by cutting the belly like a pocket. In this case, remove the head and tail, remove the giblets and remove the black film.

You can also cut the mackerel lengthwise, removing the backbone. You will get two pieces of fillet from one carcass, and you will place vegetables on top. All bones will need to be removed from the fish.

If you cook mackerel with vegetables in a frying pan, you can also cut it into steaks..

What vegetables will be useful for your dish? Any housewife can find onions, potatoes and carrots at home, but you can diversify the taste of the fish by adding tomatoes, eggplant, peppers or fresh herbs to the mackerel. In addition, do not forget about sour cream or mayonnaise - these ingredients will soak the mackerel with vegetables during the cooking process and make it more juicy.

Recipes for mackerel with vegetables:

Recipe 1: Mackerel with vegetables in French

Mackerel with vegetables in French is one of the favorite dishes of this nation, and this is the kind of mackerel you will be served in most French establishments. We do not consider onions to be a vegetable; rather, they are an additional product in first and second courses, but the French have a different opinion (remember, for example, the famous onion soup). Cook mackerel with three types of onions and feel like you're in Paris.

Required ingredients:

Mackerel fish – 2 carcasses
Leek – 1 stalk
Onion – 1 piece
Shallot – 100 grams
Full-fat sour cream (not sour) – 120 ml
Butter – 60 grams

Cooking method:

Prepare the fish. It is best to cook the fillet of the fish, so cut it crosswise, remove the backbone with bones, and add salt.
Finely chop the onion and cut the leek into medium-sized rings. Chop the shallots too, but not very finely.
Melt the butter in a hot frying pan, add the onions and shallots and fry for 4 minutes, stirring constantly.
Place the mackerel on the foil, top with the onion and shallot mixture and the raw leek on top of the mixture. Season with salt and sour cream. Wrap the foil and bake the fish in the oven for 20 minutes. Then remove the top of the foil and bake for another 10 minutes.

Recipe 2: Mackerel with vegetables (with onions and carrots)

We will cook this fish in a frying pan without spending too much time and effort. You will need carrots, onions and sour cream. Some housewives also add a spoonful of tomato paste here. The dish turns out to be satisfying, moderately fatty and very tasty.

Required ingredients:

Mackerel – 2-3 fish
Onions – 1 piece
Carrots – 2 pieces
Sour cream – 60 grams

Cooking method:

Let's prepare the fish - you can cut it so that you get only a fillet, or you can cut it into steaks - pieces. In the first case, it will be more pleasant to eat, because you will not need to look for bones. In the second case, the fish will look more appetizing, but the bones can spoil the pleasant impression of the dish.
Make the usual frying from chopped onions and grated carrots.
Add fish to vegetables and pour sour cream. Simmer the mackerel with onions and carrots for 10 minutes.

Recipe 3: Mackerel with vegetables (with potatoes and spinach)

This delicious holiday dish is very popular in Italy. Not everyone understands why spinach is added and asks whether it is possible to do without it when cooking. Of course, you can, but you will take away half the usefulness of the dish. This juicy herb is rich in vitamins and protein, so add it generously not only to mackerel with vegetables, but also to other dishes.

Required ingredients:

Potatoes – 5 pieces
Mackerel – 2 fish
Spinach – 1 bunch
Vegetable oil
Sour cream (not sour) – 80 grams

Cooking method:

The mackerel needs to be cleaned, skinned and the spine removed. Salt the fish and put it in the refrigerator.
Peel the potatoes and cut into thin slices. Place it in a container with water, drain it after a couple of minutes, repeat the procedure and do this until the water becomes clear. Then spread the potatoes on napkins and dry.
Chop the spinach very finely.
Grease the baking deck with oil, lay out a layer of potatoes, salt and brush with sour cream. Place the fish on top of the potatoes and top with spinach. Pour sour cream over everything, place the deck in the oven and cook at 160 degrees for 40 minutes.

Recipe 4: Mackerel with vegetables (tomato, basil and cheese)

Fish generally goes well with vegetables, but especially with some. Try another Italian recipe - baked mackerel with tomato, cheese and basil. The dishes will be very flavorful and not greasy.

Required ingredients:

Fish – 2 carcasses
Tomatoes – 3 pieces
Salted hard cheese – 150 grams
Fresh basil
Mayonnaise

Cooking method:

Cut the mackerel into layers of boneless fillet.
Scald the tomatoes with boiling water and remove the skin. Cut the vegetables into cubes. Place them in a sieve for 10 minutes to drain the juice. Wash the basil, cut it, add it to the tomatoes, add salt and mix.
Grate the cheese on a coarse grater and add to the tomato-basil mixture.
Place the mackerel on a greased board, place the tomato and cheese on it, and pour a small amount of mayonnaise on top. Bake in the oven for 30 minutes at 160 degrees.

Recipe 5: Mackerel with vegetables (with eggplant)

A delicious dish in which at first glance it is simply impossible to recognize mackerel with vegetables. It's quick, easy and inexpensive to prepare.

Required ingredients:

Fish – 2 pieces
Eggplants – 2 pieces
Tomatoes – 2 pieces
Onion – 1 piece
Sour cream – 120 grams
Vegetable oil

Cooking method:

Remove the skin from the fish, remove the bones and finely chop the fillet into cubes.
Finely chop the onion.
Cut the tomato and eggplant into cubes.
Heat a frying pan, grease with oil and fry the onion until golden brown, add eggplant, fish and tomatoes. After five minutes, when the liquid from the vegetables has evaporated, add sour cream to the dish. Fry for 15 minutes, stirring occasionally.

Mackerel with vegetables will be delicious not only if you cook it on the stove or in the oven, but also in a slow cooker. Heat the bowl, grease it with oil and place the ingredients in it. You need to cook the fish for 30 minutes using the “Frying” or “Stewing” mode.

If you have an air fryer, then with its help you can cook delicious mackerel with vegetables. Wrap the fish in foil and place on the middle rack. Cook for 30 minutes at 200 degrees..

Don't forget to use greens. Parsley, dill and basil will brighten the taste, and spinach will also add brightness and color. When serving, use fresh lettuce.

To make mackerel with vegetables tastier, you can add non-acidic sour cream, cream or mayonnaise to the dish.

You can use a small amount of soy sauce instead of salt. Sprinkle the fish fillet with soy sauce, wrap it in a plastic bag and put it in the refrigerator for 10-20 minutes.