In our country, this fish is called mackerel, in other countries it is called mackerel, but the taste from changing the name does not change. It is cheap, easy to prepare and devoid of small bones, which is good for baby food. This fish contains about 17% healthy fats, as well as omega-3 acids. Mackerel meat is rich in B vitamins. It also has beneficial trace elements such as sodium, manganese, potassium, zinc, and phosphorus. And which is important, especially for those who are concerned about their figure, that this fish is dietetic. Of course, the nutritional value largely depends on how the dish is prepared. For example, mackerel baked in foil, the calorie content is 181 Kcal per hundred grams of the product. And the nutritional value of fried fish is enhanced by oil.
Whatever you plan to do with mackerel, you must first clean and gut it. It is especially important to completely remove the gills, since they are poisonous and with their bitter taste can ruin the entire dish. Therefore, cooks for loyalty generally advise cooking headless mackerel. You also need to pry a knife and remove the black film, which is located in the abdomen. And thoroughly rinse the carcass under running water. So, today we bake mackerel in foil. What is needed for this?
Of course, the fish itself is about 700 g. It is desirable, fresh, because after a long storage the mackerel is bitter. Further - vegetables, as we will stuff fish. We need them both as a side dish and as a “sponge” to absorb excess fat. What to put inside the carcass depends on your imagination and the products that are in the house. It is important that these components harmonize well with each other. As an example, bake mackerel in foil with potatoes, onions and carrots - every vegetable one thing. We clean and cut them.
Rub the fish itself with salt outside and inside the carcass. Let stand for about a quarter of an hour. Then pepper it and lightly grease with vegetable oil or mayonnaise. Do not overdo it with the latest ingredients - mackerel during baking already releases a lot of fat. We lay 2-3 sheets of foil and lay on the top fish. We start it with vegetables. If everything does not fit into the abdomen of the fish, it does not matter. You can lay vegetables around the fish. We turn the aluminum bag to prevent fat from leaking out. Bake mackerel in foil in a preheated oven at 200 degrees 10 minutes. After that, reduce the heat to 180 degrees and continue cooking for another half hour.
The result is a very juicy and tender fish baked in foil. Mackerel is also interesting in that when it is cold, especially after keeping it in the refrigerator, it acquires the aroma of haze. If you haven’t eaten a hot meal in one sitting, chill it. The next morning you get a "hot smoked mackerel." Another advantage of mackerel is that you can safely experiment with it. You can stuff it not only with a variety of vegetables (zucchini, tomatoes, cabbage), but also with cereals. Consider a similar recipe.
Salt the chopped carcass, rub with garlic and pour plenty of lemon juice. Boil three tablespoons of rice in salted water with a pinch of turmeric and saffron. We chop a small carrot on a grater, cut the half of the onion and 3 cloves of garlic. Fry vegetables a little in vegetable oil, mix with rice. We
stuff fish with this mixture
. Bake mackerel in foil for about forty minutes at an oven temperature of 180 degrees.