Mackerel baked in the oven with vegetables
Ingredients:
- olive oil - 35 ml;
- fennel bulb - 65 g;
- onion - 65 g;
- tomato - 80 g;
- fillet of mackerel - 440 g;
- greens of dill - 1 tbsp. a spoon;
- capers - 7-9 pieces;
- dry white wine - 45 ml.
Preparation
While the oven warms up to 200 degrees, we have enough time to do fish and vegetables. Preheat a little olive oil in a frying pan and use it to pass the fennel and onions. After a couple of minutes, spread the roast on a sheet of foil and cover it with tomato slices. On top of the vegetable cushion lay the fish fillet. Before folding the foil, sprinkle the mackerel with olive oil and lemon juice, generously season, sprinkle with greens and capers and fold the envelope from the foil, connecting the two sheets together. Leave one of the edges of the envelope ajar, pour in the wine and pack. Place the fish to bake for 12-14 minutes. Similarly prepared and mackerel baked in pieces in foil in the oven, pre-fillet should be simply large and arbitrarily cut.
Stuffed mackerel baked in foil in the oven
Since mackerel in the oven turns out very tender, then in order to prepare the right dish, contrast with the texture of the fish should be filling. In our recipe, the filling consists of chopped nuts in a company of greens, sweet caramelized onions and garlic.
Ingredients:
- mackerel carcass - 560 g;
- cedar nuts - 35 g;
- almonds - 25 g;
- a handful of green dill, arugula and parsley;
- garlic teeth - 2 pieces;
- onion - 115 g;
- olive oil - 35 ml.
Preparation
First, gut and carefully rinse the abdominal cavity of the mackerel. Generously season the fish with sea salt and freshly ground pepper, and then grasp the filling. For the latter, save the onion until it softens and becomes sweet. Randomly chop the nuts and add to the frying pan to the frying, then sprinkle the greens, garlic and remove the dishes from the fire.
Bring the oven to 200 degrees. Fill the abdominal cavity with a nut filling and wrap with foil. The fish will be ready quite quickly, in 22-25 minutes.
Stuffed mackerel baked in the oven
Bread crumb - a traditional filler for fish in the Mediterranean recipes. Picking up the juice from the fish and willingly absorbing the smells and tastes of the surrounding supplements, baby allows you not to lose a single bit of flavor of this amazing dish.
Ingredients:
- garlic - 2 teeth;
- walnuts - 190 g;
- bread crumb - 45 g;
- tomatoes in its own juice - 400 g;
- a handful of parsley leaves;
- raisins - 45 g;
- greens oregano, green onions;
- mackerel - 440 g.
Preparation
Free the abdominal cavity of the fish from all the viscera, rinse the mackerel, let it dry and season it. In a separate bowl, mix finely chopped tomatoes (no juice), walnuts, garlic, raisins, greens, and fill it with a simple mixture of fish cavity. Transfer the carcass to a sheet of foil, wrap and place in a preheated to 175 degree oven for half an hour. Taking the fish from the oven, immediately remove it from the envelope to stop the baking process and not dry the fish.