Baked mackerel in the oven is considered one of the simplest and most delicious dishes. Recently, buying this fish is not a big deal. It is sold frozen in almost every store and supermarket, and the ingredients for cooking are relatively inexpensive. That is why almost everyone can bake mackerel in foil.
Ingredients
For the dish you will need:
- mackerel - 2 pcs.;
- salt;
- black pepper;
- basil;
- ground garlic;
- lemon - 1 pc.;
- egg - 1 pc.;
- vegetable oil - 150 ml;
- potatoes - 1 kg;
- onions - 2 pcs.
Fish preparation
Before baking mackerel in foil, it must be thawed and thoroughly washed. Then the fish are gutted and thoroughly cleaned from the inside. Particular attention should be paid to the black film. It has a specific smell and can ruin the whole dish.
Sauce
This sauce is just perfect for this fish and does not change its own taste. To prepare it, use a blender to beat an egg with vegetable oil. This will make homemade mayonnaise, which goes perfectly with a dish such as mackerel in foil with potatoes.
Then salt, pepper, basil, ground garlic and lemon juice are added to the finished sauce. All components are thoroughly mixed and allowed to infuse for about thirty minutes.
Marinade and styling
When the sauce is cooked, they carefully rub the fish, let it stand for about an hour. Then, in order to bake mackerel in foil along with potatoes, but at the same time get a uniformly cooked dish, it is necessary to make the correct laying.
First spread a sheet of foil. Potatoes are spread on it, which are cut into thin circles. Diced onions are placed on it, and the whole resulting vegetable pie is salted and pepper. Then fish is laid out on it, which is filled with the remains of the sauce. After that, the foil is wrapped and placed in the oven, preheated to 160 degrees.
Roasting
In the oven, the fish will cook for about thirty minutes, and if you use the coals of a fire, then this process will take about forty minutes. If mackerel is to be cooked in foil in an air grill, it may take about an hour. However, some cooks prefer to serve such a dish a little fried. Therefore, they break the foil ten minutes before readiness, making it possible to form a golden crust. It is worth noting that a dish cooked at the stake should not be opened until fully cooked, because the coals that cools will not be able to give sufficient temperature to make the fish “reach”.
Innings
One of the main features of this fish is that after cooling it changes its taste. That is why it is served hot to the table as the main dish for white wine. If the mackerel is left after the banquet, then the next day it looks great as an appetizer for stronger drinks. That is why, before baking mackerel in foil, it is necessary to determine in what form it should be served. This will help to correctly calculate the cooking time and allow you to properly prepare the serving.