Everyone knows that sea fish is rich in omega-3 fatty acids and other beneficial substances.
Scientists have proven that in countries where sea fish dishes are popular, there is a very low percentage of cardiovascular disease.
This fact deserves attention.
Therefore, try as much as possible to cook dishes from this fish.
Mackerel with lemon - the basic principles of preparation
Mackerel with lemon is baked in foil, sleeve or just in the oven. Very tasty is a mackerel with pickled lemon. With this cooking method, all useful substances are preserved.
Mackerel is mainly sold frozen. The fish is completely thawed, washed well under the tap and cut off the head and tail. Then the mackerel is gutted, be sure to clean out the black film, as it can give bitterness.
Once prepared, the carcass is washed and cut. Mackerel can be cooked whole, cut into fillets or cut into slices.
Wash the lemon, wipe and cut into slices. It can be used in different ways: make transverse cuts in the dish and insert lemon slices in them or stuff fish.
In addition to lemon, you can take onions and fresh herbs. Mackerel is seasoned with spices, herbs and baked in the oven.
Recipe 1. Mackerel Baked with Lemon
Ingredients
two freshly frozen mackerels;
salt;
lemon;
75 g mayonnaise;
ground black pepper;
three cloves of garlic;
Three sprigs of fresh parsley.
Cooking method
1. Defrost mackerel at room temperature. We wash the fish and remove the heads, fins and tails. Make an incision along the abdomen and gutting. Thoroughly clean the walls of the black film.
2. Across each carcass we make four deep incisions to the ridge. Sprinkle the fish with a mixture of salt and black pepper, and also rub it with the inside.
3. Sprigs of my parsley, dry and finely chopped. We clean the garlic cloves and pass through a garlic squeezer. Wash the lemon, cut in half and squeeze the juice from one half. Mix greens, lemon juice and garlic in a small bowl.
4. Let the lemon-garlic mixture in the abdomen. Cut the second half of the lemon into thin slices. We put the mackerel in a heat-resistant baking dish, greasing it with oil. Insert the lemon slices into the cuts. Lubricate the surface of the fish with mayonnaise.
5. The form with the fish is sent to the oven, preheated to 180 C for 45 minutes. Mackerel served with rice or potato side dish.
Recipe 2. Mackerel in foil with lemon
Ingredients
one mackerel;
mayonnaise;
lemon;
salt;
a mixture of spices for fish;
black pepper;
food foil.
Cooking method
1. Defrost mackerel in the refrigerator or at room temperature. We make an incision along the abdomen and gutted the fish. We clean the black film. Rinse again, dip with napkins and rub the carcass with salt inside and out. Then grease the carcass with mayonnaise.
2. We make four oblique transverse incisions on the back. Wash the lemon, wipe and cut into slices. Insert them into the incisions.
3. We put the prepared fish on the foil and tightly wrap.
4. Put the mackerel on a baking sheet and put it in an oven preheated to 150 ° C. We bake fish for an hour. Then we take out a baking sheet, unfold the foil and check the readiness with a toothpick.
5. Send the mackerel into the oven for another ten minutes so that it is browned. We spread the prepared mackerel on a serving dish for fish, decorate with lemon zest and serve with a side dish of rice or potatoes.
Recipe 3. Pickled Mackerel with Lemon
Ingredients
- two freshly frozen mackerels;
- two buds of cloves;
- lemon;
- vegetable oil;
- bulb;
- sugar;
- fresh dill;
- salt;
- clove of garlic.
Cooking method
1. Defrost mackerel, trim the head, fins and tail. After making an incision along the abdomen, remove the insides and strip the walls of the black film. Wash the carcass again under the tap, soak it with napkins and cut into slices three centimeters thick.
2. Put the fish in a suitable dish. Rinse the lemon, wipe, cut in half and squeeze the juice from it directly onto the mackerel. Cut all that is left of the lemon into large pieces and add to the fish. Stir and let the fish soak for a while.
3. Peel and chop the onion in half rings. Chive the garlic. Dill rinse. Chop greens and garlic as finely as possible. Add garlic, onion and herbs to the fish. Salt, add a little sugar, cloves and pour everything with refined vegetable oil. Mix.
4. Put the fish in a jar or tray with a lid and refrigerate overnight. Serve with any side dish or just brown bread.
Recipe 4. Mackerel with lemon, baked in a sleeve
Ingredients
vegetable oil;
two mackerels;
bulb;
salt;
freshly ground pepper;
lemon.
Cooking method
1. Remove fresh-frozen mackerel from the freezer and leave until completely defrosted. Wash the fish, trim the head and gut it, making an incision along the abdomen. Rinse the mackerel again, make an incision from the abdomen to the tail and carefully remove the ridge. Expand the fillet in the form of a book and select small bones with tweezers.
2. Grate the mackerel with a mixture of freshly ground pepper and salt. Wash the lemon, cut in half. Squeeze juice from the first half and sprinkle fish on it. Cut the second into slices. Peel and chop onion rings.
3. Fill onion rings in one half of the fillet and lemon slices in the second. Sprinkle everything with vegetable oil. Connect the halves of the fish and put it in the sleeve.
4. Put the sleeve with the fish in a heat-resistant form and send it to bake for forty minutes, heating the oven to 180 C. Serve the mackerel with potato, vegetable or rice side dish.
Recipe 5. Italian mackerel in the oven with lemon in Italian
Ingredients
50 ml of olive oil;
one mackerel;
three potato tubers;
2 g of black pepper;
100 g of fresh champignons;
salt;
bulb;
lemon.
Cooking method
1. Thawed my fish, gutting and cleaning the walls of the black film. Rinse again and dip with a napkin. We make several incisions obliquely across the carcass.
2. Wash the lemon, wipe and cut into thin half rings. We cover the fish with lemon on all sides and leave to soak in the aroma and taste of lemon.
3. Spread the mushrooms in a sieve and rinse under running water, spread on a linen towel and gently dry. Cut the mushrooms not too large.
4. Cook mushrooms in slightly salted water for about ten minutes. Then we discard them in a colander and leave to cool.
5. Peel the potatoes, wash them and cut them into slices. Chopped onion rings.
6. We make a foil like a boat. We put mackerel into it, on top of which we spread the boiled mushrooms. We lay potato slices on the sides. Put onion rings on top. Salt, pepper and pour over vegetable oil. We send the fish to the oven for forty minutes.
7. Serve the finished fish directly in foil or transfer to a dish. Before serving, water the mackerel with freshly squeezed lemon juice.
Recipe 6. Stuffed Mackerel with Lemon
Ingredients
two freshly frozen mackerels;
10 g seasoning for fish;
two processed cheeses;
100 g mayonnaise;
lemon.
Cooking method
1. Gutted thawed mackerel by making an incision along the abdomen. We clean the walls from the black film. Once again, rinse the carcass and dip in a napkin.
2. The abdomen of the fish is rubbed with spices for fish.
3. Put the processed cheese in the freezer for a few minutes. Then three of them on a fine grater. Add a couple of tablespoons of lemon juice and mayonnaise to cheese. Mix everything thoroughly.
4. The abdomen of mackerel is tightly filled with the resulting lemon-cheese filling.
5. We cover the baking dish with foil and put stuffed mackerel into it. Spread lemon slices on top. We cover everything with foil and bake in the oven, preheated to 200 C, 45 minutes. Serve mackerel with baked vegetables or boiled rice.
Recipe 7. Mackerel with lemon, baked in foil
Ingredients
one freshly frozen mackerel;
a quarter of a lemon;
freshly ground pepper;
a bunch of dill and parsley;
coarse sea salt.
Cooking method
1. Defrost mackerel, wash it and gut it. We clean the walls of the abdomen from a black film to get rid of bitterness.
2. Rinse a bunch of greens, shake off excess moisture and finely chop it. We put the greens in the bowl, salt it, pepper and grind it with the pestle until the juice appears.
3. Rub the mackerel on the outside with a mixture of salt and freshly ground pepper. Inside the fish we spread the filling from the greens.
4. Wrap mackerel stuffed with greens in foil. Put the prepared fish on a baking sheet and bake for half an hour at 190 C.
5. We unfold the finished fish, put it on a serving dish and pour over lemon juice. Serve with boiled potatoes.
Recipe 8. Flemish Mackerel with Lemon
Ingredients
a pound of mackerel;
10 ml of olive oil;
lemon;
a pinch of ground nutmeg;
salt;
25 g of tarragon and chervil.
Cooking method
1. Thawed mackerel clean, gut, wash and dry with napkins. Do not forget to clean the walls of the abdomen from a black film so that the fish subsequently does not bitter.
2. Rinse the greens, finely chop and spread in the bowl. Add salt, spices and a little olive oil to it. Rub everything thoroughly and put two-thirds of the mixture into the abdomen of a mackerel. Sprinkle the fish on top with freshly squeezed lemon juice and grease with the remaining mixture.
3. Grease parchment with oil and put fish on it. Wrap and spread on a baking sheet. We cook the fish for about an hour at 170 C. We unfold the prepared mackerel, sprinkle with lemon juice and serve with vegetable salad or boiled potatoes.
Mackerel with lemon - tricks and tips
- Start cooking mackerel when it is still slightly frostbitten. In this case, it is additionally marinated in its own juice.
- If you cook mackerel in foil, wrap the fish so that there is an air gap between the foil and the fish.
- Place the mackerel in a preheated oven only.
It is advisable to cook mackerel for the first half of the time at a temperature of 150 ° C, so that it is better saturated with the aromas and taste of spices. Then increase the temperature so that the fish becomes covered with a delicious crust.
