Bake mackerel - delicious and easy

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The fact that fish is he althy, we all know from childhood. In addition, it is delicious, and you can cook many different dishes from it. But spoiling a fish is just as easy as cooking if you don't know the subtleties, and every fish "loves" its own way of cooking. Today we have mackerel.

If you don't know how delicious to cook mackerel, then this is not a reason to refuse such a wonderful fish - because it has few bones, it cooks easily and quickly. And despite the fat content, it is less caloric than, say, fatty meat.

So, bake mackerel - the first recipe. For one fish you need: an onion, a large tomato (or two smaller ones), a lemon, seasonings for fish or your favorite. We decapitate the mackerel, gut it, remove the fins and the black film from the inside, cut it into pieces across. Onion, tomato, lemon cut into slices. Lightly grease the foil with oil, “collect” the fish on it, insert a circle of lemon, onion and tomato between the pieces. Sprinkle with seasonings, wrap properly in foil. We bake mackerel for 40-50 minutes at 180 degrees. Before serving, you can sprinkle with lemon juice.

Bake mackerel - the second recipe. Here we also cook mackerel, but with a different filling, but the result is still excellent! For four fish, you will need a little chopped celery (but this is an amateur product, you can replace it with other herbs), lemon, dill, pickles or capers, paprika, and other spices. We clean the fish, gut it, remove the head. We mix finely chopped greens, crumbled cucumbers / capers, dill, lemon zest, you can add a little s alt, if not enough, add spices, a little vegetable oil. We fill the fish with this mixture, spread the rest on top, wrap it in foil, each fish separately. We bake mackerel at 200 degrees for 25-30 minutes. Mackerel can also be baked in a sleeve, according to the same principle. Invent, try your marinades, the main thing is not to overdry, half an hour at 200 degrees and forty minutes at 180 is enough for fish.

Many housewives don't know how to fry mackerel - it's quite fatty, will it be tasty? It will if you know the right recipe! We clean the fish, gut it, cut off the head, make a neat incision along the backbone along the backbone, separate the upper fillet, then remove the backbone and ribs, cut the fillet into portions. Mix flour and s alt on a plate, you can replace the flour with breadcrumbs, but they stick worse.

Put the boned pieces on a preheated pan without oil, fry until golden brown on both sides. Due to the fact that the fish is oily, oil is not needed. Ready mackerel can be laid out on a paper towel to absorb excess fat, whichwill melt during cooking.

In addition to the above methods, mackerel is very tasty to fry on the grill or grill. You will need spices for fish, s alt, lemon juice - we rub the cleaned and gutted mackerel with them, fry until tender. Mackerel never turns out dry, like many other types of fish, but it always remains tender and fragrant. And the specific smell that many do not like so much can be beaten off with marinades, the same lemon.

Whether we roast or bake mackerel, enjoy tasty and he althy fish and don't be afraid to try new recipes!