Jewish baked mackerel

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Remove the giblets and separate the head and tail of the fish, cut the fish completely along the belly and lay it flat on a hard surface. Then carefully remove the central vertebral bone.

3. STEP 3

   

   Finely chop the garlic

4. STEP 4

   

   Make several cuts in the fillet and stuff with finely chopped garlic.

5. STEP 5

   

   Salt and pepper the fillet to taste and add bay leaf

6. STEP 6

   

   Cover the fillet with a thin layer of mayonnaise. You can also use sour cream, but please note that if you are a practicing Jew, the requirements of kashrut will not be met in this case. Add a thinly sliced ​​lemon to the fillet.

7. STEP 7

   

   Now, carefully so that the contents do not spill out, close the two halves of the fillet and carefully wrap them in foil; you need to wrap them in such a way that the juice released during frying does not flow out of the mold.

8. STEP 8

   

   Place portions on a baking sheet and bake in an oven preheated to 170 degrees for about 20 minutes.

9. STEP 9

   

   After turning off the heat, the fish should remain in the oven for about 15 minutes, then we place it on plates, wrapped, and finely chop the greens so that the participants in the meal can sprinkle their portion of the fish with it.

10. STEP 10

    

    Our Jewish baked mackerel is ready.

11. STEP 11

    

    Bon appetit!

Comments on the recipe

Irin-Lima

21.10.2023

4.8

delight. I was just thinking about cooking something like this, the fish is interesting.

Martha

21.10.2023

4.8

My husband asks me to fry him mackerel, but I know that fried it turns out dry, but cooked this way it will probably be very tasty and most likely not dry. One of these days I’ll be cooking, I’ll be sure to post step-by-step photos.

Martha

21.10.2023

4.6

My husband, a big fish lover, is very grateful to you WhiteSin for such a wonderful recipe. It took about an hour to prepare, the result exceeded all my expectations.

Praskovya

21.10.2023

5

the fish turned out great in taste, thank you very much for the recipe idea

Shura

21.10.2023

4.8

WhiteSin, your fish is very tasty, I only like mackerel on the grill and in foil, the way I’ll try it for the first time with you, I’ve always made it with carrots, onions, but here everything is minimal, bay leaf is very useful, and garlic goes well with taste of baked fish, thank you and good luck in the New Year!

Alisa-108

21.10.2023

4.5

And I thought it was mokrel (מקרל) in Hebrew. I just bought it yesterday, but I usually make it in a marinade. I love it when it is salted and with black bread. But when baking, it smells like fish oil to me. Although, I need to try your option.

Olga

21.10.2023

4.6

Mackerel is a fairly oily fish. I don’t understand how it can turn out dry, so I see absolutely no point in mayonnaise. I won’t argue with the intricacies of Jewish cuisine; I’m not an expert in it. But baking mayonnaise in the oven... If you smear the fish with sour cream, it’s completely unkosher, just sprinkle it with lemon juice, put a few onion rings and - in foil. The fish turns out juicy, tasty, tender and healthy, without carcinogens into which mayonnaise decomposes when baked. By the way, onions soften the smell of fish; there will definitely be no hints of fish oil, and it hardly smells like onions themselves.