Mackerel in foil - 19 cooking recipes

Mackerel bakes quickly in foil, making it a great dish for dinner or an in-between snack. About half an hour, and the delicious hot dish is ready. And you can choose recipes for it right here, with step-by-step photos and videos.

Mackerel in foil

Mackerel can be baked in foil either whole or in parts. It is delicious on its own, with the addition of several seasonings and lemon juice, and stuffed with various fillings, and surrounded by a vegetable side dish. The size of the fish itself determines what can be made from it: it is better to use large ones for stuffing. In this case, it will bake even faster.

To obtain the most flavorful and tender fish, marinate it well for 20-30 minutes before baking. To do this, just sprinkle it with citric acid, juice, vinegar and leave it to sit.

There is the simplest recipe for mackerel in foil, which requires several ingredients: the fish itself, lemons, dry herbs, salt. Before starting, the fish must be thoroughly cleaned and washed, removing all the insides. Cut off her head and tail. Then, at an equal distance from each other, cut the surface of the carcass with a sharp knife obliquely or straight (depending on the width of the fish). A slice of lemon should fit into the cut so that most of it protrudes out. Salt and pepper the entire surface of the fish, inside and out.

Afterwards, if desired, you can prepare the filling by mixing chopped whole (seedless!) lemon with herbs. And fill the belly of the fish with this mixture. But you don't have to do this. Insert thin lemon slices bent in two into the cuts. This is a rather painstaking task, so you will have to tinker. You can additionally grease the mackerel with vegetable oil, wrap it in foil and bake in an already preheated oven for about half an hour.

For lovers of a beautiful golden crust, it is recommended to put the dish in the oven for a few more minutes, unrolling the foil. Using a similar technology, you can cook fish with a side dish, simply placing it around sliced ​​​​vegetables: carrots, potatoes, tomatoes, cauliflower, broccoli, and so on.

In this way, you can cook not only mackerel, but also any other fish of the appropriate size. The advantages of mackerel itself: its meat is very tender, there are few bones, and those that exist are easily removed.