Mackerel is a very tasty fish that can be used to prepare a variety of dishes. One of the best ways to cook food, including fish, should be recognized as baking in foil, since with this method of cooking, the beneficial properties of the products are preserved as much as possible.
Let's try to cook the dish "Mackerel, baked in foil." First, consider the simplest recipe that a novice chef can handle. Moreover, the result of efforts will certainly exceed expectations.
We will need the following set of products: mackerel (the amount of fish depends on the number of eaters), sea salt, black pepper (preferably freshly ground) and nutmeg.
Mackerel must be gutted and rinsed well. The head can be removed, or you can bake the whole fish . Sprinkle the fish inside and out with sea salt, nutmeg, and pepper. We cut out squares of the foil so large that the mackerel can be wrapped whole (if the foil is thin, then it is better to fold it in half). We lay the fish on a sheet of foil, wrap it in a thick envelope and bake for forty minutes at a temperature of one hundred eighty degrees.
As you can see, this recipe for baked mackerel is extremely simple, you need to serve such a fish on the table with vegetable salad or boiled potatoes.
Of course, the basic recipe can be modified and supplemented using your favorite spices, onions, garlic, herbs.
Now, let's try another option for cooking fish. To prepare the dish "Mackerel, baked in foil with vegetables", we need, in addition to the mackerel itself, also onions and tomatoes.
Wash the mackerel, gut it through a cut on the abdomen and cut into five equal pieces across the carcass. Sprinkle pieces with seasonings and salt and put them on a sheet of foil so that they look like a whole fish. Now we take onions and tomatoes and cut them into rings. Grind basil and parsley and sprinkle vegetables on it. We take a circle of tomatoes and a circle of onions, put them together and insert our vegetable “sandwich” between pieces of mackerel.
We wrap the fish tightly in foil and send it to the oven for forty minutes, putting the temperature control at 180 degrees. When served, the mackerel, baked in foil, is decorated with lemon and herbs.
But here's how to cook mackerel with mushrooms. My and gutted fish, cutting it along the abdomen. Then carefully remove the ridge and large costal bones, trying to ensure that the skin on the back remains intact. As a result of this operation, we get a layer of fish fillet, deployed like a book. Pour the prepared fish with lemon juice, sprinkle with seasonings and leave for a while so that the fillet is marinated. Meanwhile, fry onions and finely chopped champignons in oil (we need about three mushrooms for one mackerel), salt the mushroom filling and season with a small amount of sour cream or mayonnaise. Now we are stuffing our fish, giving it the appearance of a whole carcass. That is, we spread the mushroom filling on one half of the fillet and cover on top with the other half. Wrap the prepared fish in foil and bake in the oven, as indicated in previous recipes. This mackerel, baked in a foil with mushrooms, is perfect for family holidays.
Well, if you want to cook something exquisite and with elements of exoticism, then the following recipe is useful to you - mackerel, baked in foil with oranges.
For one fish, we need one orange, a little mayonnaise and seasoning. We gutted the mackerel and remove the head. Then, deep cuts are made across the carcass at an equal distance to the vertebral bone. We cut a portion of the peeled orange into half rings (there should be as many such slices as there are cuts in the fish), and chop the remaining orange pulp in a blender.
Season the fish with salt and pepper, then put a chopped orange flesh into a notch with a teaspoon, and orange slices left on top. Lightly grease the fish with mayonnaise, wrap in foil and bake in the oven. To make the fish brown, after half an hour of baking, remove the pan and slightly unfold the foil on top. Put the baking sheet in the oven again, making sure that the fish does not burn. We serve the fish on the table right in the foil, decorating with sprigs of greenery and chopped olives.