Mackerel baked in foil

Mackerel (mackerel) is a valuable noble commercial fish, which has excellent taste and nutritional qualities, it is pleasantly oily, with tender flesh, practically without small bones. This fish is just a storehouse of various very useful substances necessary for the human body, namely: proteins, fats, vitamins, microelements, Omega 3 and Omega 6 fatty acids.

Regular consumption of mackerel food has a very beneficial effect on the general state of the human body, increases immunity and prevents the emergence and development of various diseases. In general, this fish is super-megadapose, along with herring and salmon fish nutritionists recommend it to constant consumption in food.

We can prepare mackerel in a variety of ways, but we are, of course, interested in the healthiest, so that in the process of cooking the fish does not lose its usefulness and does not acquire unnecessary or, especially, harmful properties.

As we know, for healthy cooking methods, you can include boiling (including steaming), fermenting (that is, pickling) and baking.

We will bake the fish in foil, and not in an open form, so it does not overdry and will turn out particularly juicy and tasty.

Recipe for mackerel baked in foil in the oven

Ingredients:

Preparation

Fish gutted, remove the gills, gently clean the abdominal cavity, rinse with cold water and dry the napkin. We will bake every mackerel entirely, wrapped in a separate foil bag. We cut the foil with the sheets of the right size and lubricate with oil. In the abdominal cavity of each fish we place green, 1 clove of crushed garlic and 1-2 slices of lemon. If you want, you can grease the fish with oil (after baking, the color turns golden), however, this is not necessary. We pack the mackerel in foil, put it on a baking sheet and bake it in a heated oven at a temperature of about 180 degrees C until it is ready.

How much to bake mackerel in foil? Too long to bake the fish should not, sufficient time for full preparation - about 25-30 minutes.

Stuffed mackerel baked in foil

In this version, the ridge must be carefully removed. If you remove the head, then you can accurately form a fish from an oval shape and spread the stuffing on it. Then we act as when preparing rolls or sewing. Variations of fillings can be different: fish can be stuffed with onion-mushroom mixture with the addition of ground nuts, maybe boiled rice and mayonnaise.

You can cook and more interesting stuffing.

Ingredients:

Preparation

All this must be carefully crushed with a knife or in a combine (you can use a blender or chopper). Our task is to get pasta with a beautiful and diverse, not too homogeneous texture. Correct the consistency with grated biscuits. With this pasta, we stuff the mackerel, gently sew over the cut in the abdomen or tie it with white cotton threads in several places, wrap it in foil and bake in the oven at a temperature of about 180 degrees C for about 25-30 minutes.

Ready baked stuffed mackerel cold, remove the thread and cut into slices. Serve with greens. Of the side dishes most suitable for boiled or baked potatoes, it is also good to serve fresh vegetables, perhaps in the form of salad.

To the baked mackerel it is good to serve light (white or pink) table wine.