Preparation

Let's start cooking. If your fish is frozen, it should be thawed, but under no circumstances in the microwave. Place it in a container of a suitable size and leave for 1.5-2 hours at room temperature. After the specified time, thoroughly rinse the mackerel and leave it for now. Peel the carrots with a sharp knife and wash them. We perform similar manipulations with onions: we free them from the husks and wash them. We wash one lemon under running water.



Transfer the fish to paper towels or blot the product with them. Then we cut out the gills, get rid of the entrails, and then thoroughly rinse the product again. Cut the lemon into two equal halves and rub the fish with citrus fruit both on the outside and on the inside. We do the same with salt and ground black pepper. To add some piquancy to the taste of the food, you can also rub it with red pepper, but the main thing here is not to overdo it.



Now let's start preparing the filling. The vegetables are clean, all that remains is to chop them. We pass the carrots through small holes on a grater, and cut the onions either into quarters of rings or into very small cubes. We do not mix the ingredients. We will not fry them together right away.



We take a regular frying pan and put it on the stove. After waiting for the bottom of the container to heat up, pour in a small amount of vegetable oil. We recommend using plain sunflower rather than olive. We set the fire power to medium or even low. First, lay out the sliced ​​onions and fry the workpiece, stirring occasionally, until the pieces of the vegetable become almost transparent. After this, add the grated carrot mixture, mix well and fry until fully cooked. Turn off the heat when the vegetables have softened but not turned into mush.



Transfer the finished filling into a separate bowl and let it cool slightly. After this, stuff the mackerel with fried ingredients.



Preheat the oven to 180 degrees. Wrap the stuffed fish in foil, place it on a baking sheet and put it in the oven for 35 minutes. Literally 5-8 minutes before the end of cooking, open the foil. Thanks to this, the food will have an appetizing crust.



After the specified time has passed, turn off the oven and carefully remove the baking sheet with the finished dish. We rinse the parsley under running water and shake it off to get rid of the remaining liquid. Cut the lemon into slices and decorate the aromatic mackerel baked with onions and carrots. We supplement everything with parsley sprigs. Personally, you were able to see that preparing such a dish of Ukrainian cuisine at home is actually not that difficult. We hope our step-by-step recipe with photos contributed to your successful cooking. Now serve the food to the table, delight your household, surprise your guests, and together enjoy the delicious taste of stuffed fish. We wish you bon appetit!

For even baking of fish in the oven, it is necessary to wrap it in foil. At the same time, you can add additional products to the main ingredients of the filling, depending on your personal taste preferences and wishes. We will stick to classical technology and share it with you.

In this article I’ll tell you about another way to deliciously cook mackerel in the oven, also with vegetables, only the stuffed fish is prepared baked in foil.

We will need the following

Ingredients:

• mackerel 3 pieces,
• Potatoes – 3 pieces,
• Carrots – 2 pieces,
• Onions – 2 pieces,
• Tomatoes – 2 pieces,
• Bell pepper – 1 piece,
• Cream or sour cream – 100 grams,
• Vegetable oil – 1 tablespoon,
• Salt - to taste
• Spices for fish - to taste.

Cooking process:

Wash the vegetables. Peel the onion and chop into small cubes. Grate the peeled carrots. Chop tomatoes and sweet peppers into cubes.

Sauté onions and carrots with a spoon of vegetable oil.

add tomatoes and bell peppers to the pan.

Add salt and dried herbs, simmer a little.

Remove the head and tail from thawed mackerel. Next, make an incision from the back and remove the ridge without cutting the abdomen. Salt and season the mackerel fillet with spices.

Peel the potatoes and cut into small cubes.

Place the vegetable mixture (onions, carrots, tomatoes and peppers) fried until half cooked in a deep baking pan or baking dish. Place a layer of chopped raw potatoes on a vegetable bed.

Fold the cut fish (boneless fillets) into a carcass. When baking mackerel, the potatoes will be saturated with its juices and aromas, and the dish will turn out to be finger-licking good! To make the skin a beautiful golden color, it needs to be lubricated. For these purposes, vegetable oil, mayonnaise, or, in my case, heavy cream (kaymak, which I skimmed from boiled whole milk) are suitable.

Baked with vegetables, cook in a well-heated oven at 200 degrees for 25-30 minutes. It is better to chop the potatoes finely, into cubes or thin slices, so that they have time to prepare.

Mackerel most often appears on our table in salted or smoked form. But you can cook this fatty fish deliciously in other ways. The following are the best recipes for mackerel baked in the oven.

Ingredients: about half a kilo of fish carcass, a handful of cherry tomatoes, soft cheese, table salt, pepper.

1. To begin with, the fish is washed under running cold water, cleaned, and gets rid of the head, fins and entrails. Next, it is rubbed with salt and freshly ground pepper.
2. To prepare the filling, you need to wash and cut the cherry tomatoes into thin half rings. Their quantity in the recipe can be adjusted to your taste.
3. Soft cheese is placed inside the prepared fish carcass. It can also be salted if necessary. Tomato slices are placed directly on top of the cheese.
4. Stuffed fish is wrapped in foil. It is better to use 2 layers of coating at once.

Cook in a well-heated oven for 40-45 minutes. It is delicious to combine the resulting fish with boiled potatoes or white fluffy rice.

Sleeve baking option

Ingredients: 2 large fish, 3 onions, a pinch of seasonings, bay leaf, salt, a pinch of cumin.

1. Fish carcasses are thoroughly washed and cleaned. They get rid of the fins, rub them with salt and selected seasonings.
2. The onions are cut into thin half rings and sprinkled with caraway seeds.
3. Chopped vegetables are poured into a baking sleeve. Prepared fish carcasses are laid out on the onion. Be sure to make a couple of punctures on the sleeve with a toothpick to allow steam to escape.
4. The dish is prepared for 35 minutes in a well-heated oven.

To get a golden brown crust on the fish, the sleeve needs to be cut and opened approximately 10-15 minutes before the treat is completely ready.

Recipe with potatoes

Ingredients: 2-3 medium fish, a kilo of quickly boiling potatoes, 2 onions, rock salt, a mixture of ground colored peppers.

1. The first step is to process the mackerel. To do this, fish carcasses are washed, fins are cut off, and heads and tails are removed. All that remains is to thoroughly gut the fish, rinse the inside and dry slightly.
2. Deep vertical cuts are made across each carcass with a sharp knife. The lines are located nearby - 3-4 cm from each other. After this, the mackerel is rubbed with salt and pepper.
3. The potatoes are peeled, washed well, and then cut into slices. You can chop it into slices or in any other way to your liking.
4. The onion is peeled, washed and cut into thin half rings. Parts of the vegetable are inserted into the cuts made on the fish.
5. The baking sheet is greased with any fat. First of all, salted potatoes and onions are laid out on it. Products are also peppered to taste.
6. There is fish on top of the vegetable bed.

Mackerel with potatoes will be baked in the oven at 200-210 degrees until golden brown. The treat is served hot with any sauces.

With lemon and herbs

Ingredients: half a kilo of fish carcass, a bunch of various fresh herbs, 1/3 fresh lemon, table salt, pepper.

1. The fish is washed, cleaned, and gets rid of its head and entrails.
2. For the filling, combine finely chopped salted herbs, pepper and thin slices of citrus fruit. These components are laid out inside the mackerel.
3. The fish is wrapped in foil. It is better to use 2 layers of coating at once.

Prepare mackerel baked in foil in an oven preheated to 190 degrees.

Bake in sour cream with vegetables

Ingredients: large fish carcass, a bunch of green onions, carrots, 4 potatoes, 2 meaty tomatoes, 4 tbsp. tablespoons of fat sour cream, fine salt, aromatic herbs.

1. The fish is first washed, cleaned, gutted and removed from the head. Next, you need to carefully cut it into portions. If mackerel is completely defrosted, it may fall apart when cutting. Especially if you take not the sharpest knife. Therefore, you need to start chopping the carcass even before it is completely defrosted.
2. The potatoes are peeled, washed and cut into very thin slices. Wide pieces will take too long to bake. To remove excess starch from potato wedges, place them in a bowl of ice water for 10-12 minutes and then drain in a colander.
3. Peeled carrots are also cut into slices.
4. First, pieces of fish are rubbed with salt, aromatic herbs and lightly fried in any fat until golden brown.
5. Boil the potatoes in salted water for 5-7 minutes.
6. In the fat remaining in the frying pan, tomatoes, cut into small pieces, and carrots are fried.
7. All that remains is to place pieces of fish in layers in the mold, all the vegetables one by one, chopped herbs and pour sour cream over the food. If there is not enough liquid in the container, you can add a little hot water.
8. The form is covered with a “lid” of foil.

Prepare mackerel baked in the oven with vegetables for about half an hour at high temperature.

With rosemary

Ingredients: 2 medium fish carcasses, lemon, 4-6 sprigs of rosemary, 1 teaspoon of table salt, a pinch of ground black pepper, 3 pinches of ground nutmeg. How to bake mackerel according to this recipe correctly and for how long is described in detail below.

1. First, the fish is washed well and gets rid of the head. Its insides should be gutted, and the fins should be carefully cut off with scissors.
2. The lemon is cut in half and then crushed into thin slices.
3. Salt and spices stated in the recipe are mixed. They rub the carcasses both inside and outside.
4. Citrus slices are placed in the belly of the mackerel. Well-washed sprigs of rosemary are also sent there. There is no need to disassemble them into needles; you can use them entirely.
5. The fish is transferred to a baking sheet covered with oiled foil.

The treat is baked for about half an hour at 200-210 degrees in the oven.

With capers and herbs

Ingredients: 4 medium fish carcasses, 4 stalks of petiole celery, 60 g of capers with liquid, a bunch of dill, 4 tbsp. spoons of olive oil, zest and juice of a whole lemon, a mixture of spices to taste, salt.

1. Fish carcasses are defrosted in advance, then cleaned, washed and dried.
2. For the filling, mix finely chopped greens and stalked celery, crushed capers along with liquid, citrus ingredients, salt, olive oil, and seasonings. If you don’t have capers on hand, you can replace them with regular pickled cucumbers. True, this will change the final taste of the dish.
3. Each fish is coated with the resulting mixture on all sides. Most of it goes inside the carcasses.
4. Next, the mackerel is wrapped in foil and sent to the oven.

The treat is baked for 20-25 minutes.

With mushrooms and cheese

Ingredients: 2 mackerel, 2 pre-cooked eggs, half a bunch of fresh herbs, salt, 130 g hard cheese, 1 tbsp. a spoonful of olive oil, lemon juice, a sprig of rosemary, 8-9 fresh champignons, 1 tbsp. spoon of sour cream, aromatic herbs.

1. The head is cut off from each carcass, and the entrails are removed.
2. The fish is placed on its tummy and pressed along the spine with the palm of your hand. This way the housewife will have the fillet in front of her without much difficulty.
3. Mackerel is sprinkled with lemon juice. Next, the carcasses are salted, sprinkled with herbs and greased with oil.
4. Mushrooms are cut into thin slices. The greens are finely chopped.
5. Fish preparations are greased with sour cream and sprinkled with herbs. Grated cheese and mushrooms are laid out on them.
6. Thin circles of boiled eggs are distributed last over the carcasses.
7. The fish are placed on foil next to each other. There is also a sprig of rosemary nearby. The foil is wrapped.

Cook in the oven at medium temperature for 35-45 minutes.

Mackerel stuffed with vegetables and baked in the oven

Ingredients: 3 large mackerel, 1 sweet bell pepper, onion, a glass of defrosted green beans, a mixture of spices, salt, carrots, a little lemon juice.

1. All vegetables are randomly chopped. It is best to grate the carrots on a medium grater, cut the onion into half rings, and cut the pepper into thin cubes.
2. The prepared ingredients are poured into a frying pan, green beans are added to them. The components are fried in a small amount of oil for 7-8 minutes. Immediately add salt and spices to the container.
3. While the vegetables are being prepared, you need to gut the fish, rid it of bones, head and spine. Each carcass is salted and sprinkled with lemon juice.
4. Fish preparations are stuffed with a vegetable mixture and secured with toothpicks. On top you need to grease the mackerel with a small amount of vegetable oil.

The carcasses, tightly wrapped in foil, will be baked in a well-heated oven for about half an hour.

Pieces in mustard sauce

Ingredients: 2 fish carcasses, onion, 3 tbsp. spoons of mayonnaise and the same amount of soy sauce, 2 tbsp. spoons of mustard, salt.

1. The fish is gutted, washed and cut into portions.
2. The onion is chopped into thin half rings.
3. To make the sauce, mix all the remaining ingredients stated in the recipe. It is important to remember that soy sauce is already salty. The mixture may not need additional salt.
4. Pieces of mackerel are sprinkled with onion rings and poured with the prepared sauce.
5. All components are mixed well and sent to a baking dish. The container must first be coated with a small amount of oil.

Mackerel (aka mackerel) is often used for pickling, smoking, baking and boiling. This time on our menu mackerel baked in foil with onions and carrots, - simple, tasty and healthy. After all, this wonderful fish is rich in vitamin D and omega-3 polyunsaturated acids necessary for the health of our body.

Ingredients:

• 2 mackerel
• juice of ½ lemon
• ground black pepper
• 1 large onion
• 2 carrots
• vegetable oil

Preparation:

1. We defrost the mackerel, wash it, remove the entrails and gills, scrape out the inner black film with a sharp knife. Wash the fish again in cold water and dry it with paper towels.
   
2. Pour lemon juice over the mackerel inside and out, add salt and pepper, and leave to marinate while preparing the frying.
   
3. Peel the onions and carrots for frying, cut the onions into cubes, grate the carrots on a coarse grater.
   
4. Fry carrots and onions in vegetable oil and let cool.
   
5. Stuff the mackerel with fried onions and carrots.
   
6. Place each fish on a sheet of foil folded in half, wrap it tightly, and place it in a baking dish or on a baking sheet.
   
7. Bake mackerel in foil for 15-20 minutes. in an oven preheated to 180 degrees. Then you can carefully unfold the foil from above. It is better to do this after removing the pan from the oven so as not to burn your fingers. Place in the oven and bake for another minute. 7-10 so that the fish becomes slightly golden and beautiful. If the fish is large, you can bake it longer. We check readiness by piercing the fish deeply with a toothpick - the toothpick should go in easily.
   
8. Serve hot mackerel baked in foil with onions and carrots. Although it will be tasty cold. I love this stuffed fish with boiled potatoes, fresh tomatoes and cucumbers. And you?
   

Mackerel is a very tasty fish, and it also has large bones, which makes it easier to eat. Therefore, I am sharing with you a recipe for baked stuffed mackerel. Mackerel is considered dietary because it is low in calories. Mackerel meat is incredibly soft and tender. That is why you should not fry this fish; it is best to stew it or prepare stuffed baked mackerel. To stew fish, simply process it, gut it, rinse it and cut it into portions. Then prepare the sauce for the fish. Fry the onions and carrots, add a little flour, add some water, add tomato paste and simmer a little. Then put the fish in the sauce, salt and pepper to taste and simmer with the lid closed. The fish will turn out very juicy and tender.

To prepare mackerel stuffed with carrots and onions, you can use any seasonings to your taste. For example, sprinkle with fish seasoning or add herbs. Another secret to quickly cook fish is to use Korean carrots. It itself is rich in flavors and aromas and does not require frying. All you have to do is fry the onion, mix with carrots and stuff the mackerel. Be sure to try cooking this delicious dish and pamper your loved ones.

Production time: 50 minutes
Number of servings: 4 pcs.

For this we need:

• Mackerel – 2 pcs.
• One large onion
• One large carrot
• Vegetable oil

How to cook mackerel with onions and carrots

• The fish must be cleaned and washed thoroughly.
• We cut off the head, tail and cut off all the fins.
• After that, we gut it and remove all the insides.
• Again, we wash the fish well, carefully cut it along the ridge to the very tail and open it like a book.
• We take out the ridge completely and remove the seeds.
• Cut the onion into half rings and grate the carrots.
• Pour some oil into the frying pan and set it to heat up.
• After this, we send the vegetables there and fry until cooked.
• Be sure to add salt and pepper to taste.
• Rub the fish fillet with a little oil, salt and pepper to taste.
• Then we put the vegetables in the middle of the fish, fold it and wrap it in foil.
• Place in the oven preheated to 200 degrees for 20 minutes.
• Mackerel stuffed with onions and carrots is ready. It is advisable to serve the fish chilled. In my opinion, the fish tastes much better this way.