Being quite dense and fatty fish, mackerel easily carries all possible ways of cooking, preserving its shape and taste. Among other things, this fish is available, and its taste is neutral, and therefore is combined with a wide assortment of side dishes. In the recipes, we will discuss in detail how to bake mackerel according to original recipes.
Recipe for baked mackerel in the oven with potatoes
We are used to the fact that potatoes with any main dish, even the same fish, are usually baked separately, spreading around the main component. In this recipe, we will recede from the outdated serving and stuff the fish with mashed potatoes mixed with a fragrant pesto sauce.
Ingredients:
- mackerel carcasses - 4 pcs. (300 g each);
- sauce pesto - 115 g;
- potatoes - 345 g;
- butter - 30 g;
- green onions - 6 feathers.
Preparation
We have already discussed the most varied recipes for making pesto sauce, so you can repeat whatever you like in case you do not find a jar ready in the supermarket.
Prepare carcasses of mackerel, gutted them, thoroughly rinsed and cut into the flesh. Set aside about a tablespoon of pesto sauce for mashed potatoes, and the remaining sauce is spread over the fish, as well as in its abdominal cavity. Salt well and leave lightly to marinate.
Now to the potatoes. Boil the chopped tubers in salted water and chop them with butter. Mix the mashed potatoes with pesto and green onions, season. Fill the chilled mashed potatoes with the abdominal cavities of the fish and fix the abdominal walls with toothpicks. Stuffed mackerel, baked in the oven at 200 degrees, will be ready in 25 minutes.
Mackerel baked in the oven with lemon and vegetables
Another option of a useful side dish to the fish is baked vegetables. If you did not have to bake mackerel earlier and you do not know which spices will be combined with it as much as possible, then choose the sauce-marinade from this recipe.
Ingredients:
For fish and garnish:
- mackerel - 2 pieces;
- lemon - 1 piece;
- twigs of thyme - 2 pcs .;
- laurel leaves - 2 pieces;
- tomatoes - 4 pieces;
- garlic - 6 teeth;
- a bunch of asparagus.
For sauce:
- sugar, paprika, dry mustard - 1 teaspoon;
- a pinch of cayenne pepper;
- Worcestershire sauce - 10 ml;
- wine vinegar - 15 ml.
Preparation
Prepare a marinade for the fish by mixing all the ingredients from the list together until the sugar crystals are dissolved. Distribute the marinade over the gutted carcass and fill the abdominal cavity with herbs and lemon slices. Then put a couple of crushed garlic teeth. Leave the remaining garlic in a shell and place on a baking sheet with the rest of the vegetables. In the neighborhood place a carcass of mackerel.
Bake everything at 200 degrees for 20 minutes. If you decide to cook a baked mackerel in a multivark using this technique, then set the "Baking" mode to about half an hour.
Mackerel baked on the grill
In the summer, it would be foolish to miss the chance to cook fish on the grill. Appetizing ruddy mackerel with crispy skin and hazy soaked flesh will be one of the best, and at the same time and most useful, dishes of your summer menu.
Ingredients:
- fillet of mackerel - 4 pcs .;
- peel and juice of one lime;
- soy sauce - 35 ml;
- hot chilli - 1 pc .;
- ginger root - 3 cm;
- sugar - 15 g.
Preparation
Prepare a light glaze, which we will cover the fish during baking. For glaze, combine soy sauce, lime zest, grated ginger, chili (to taste) and sugar. When the crystals dissolve and the sauce begins to thicken, cool it.
Check for bones on the fillets and remove them if necessary. Season the fish, sprinkle it with citrus juice and place the skin down over the coals. Cover the fish with sauce, and after 5 minutes turn and repeat the lubrication.