10 recipes for the most tender mackerel in the oven

1. Mackerel in the oven under salt

Ingredients

• 1 small onion;
• 2 lemons;
• 3-5 sprigs of parsley;
• 1 kg of mackerel;
• 1 egg;
• 1 kg of salt;
• 2 tablespoons of water.

Preparation

Cut the onion into half rings, 1 lemon into thin slices, squeeze the juice from the other. Chop the greens. Pour the lemon juice over the chopped onion and let sit for 15 minutes.

Gut the mackerel and remove the gills, then wash the fish and dry it with paper towels. Stuff with onions, lemon and parsley.

Separate the white from the yolk and mix with salt and water. Spoon one third of this mixture into a baking dish evenly. Place the fish on top and cover with the remaining mass so that the head and tail remain open.

Bake for about an hour at 180 ° C. Then cool a little and carefully remove the salt cover.

2. Mackerel in the oven with lemon and tomatoes

Ingredients

• 2 onions;
• 1 bell pepper;
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• 3 tomatoes;
• 1 lemon;
• 1-2 carrots;
• 2-3 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of soy sauce
• 2 mackerels;
• black pepper to taste.

Preparation

Cut the onion into half rings, the bell pepper - into small pieces, the tomatoes and lemon - into slices. Grate the carrots on a coarse grater. Pass the garlic through a press.

In a skillet, heat half the oil over medium heat and saute the garlic and onion for 2 minutes. Add bell pepper carrots and cook for 3 more minutes. Pour in half the soy sauce, increase heat to high and cook for a minute or two.

Gut the mackerel, remove the tail, head and fins. Make several deep transverse cuts on the carcasses and insert lemon and tomato slices into them.

Put vegetable frying in a baking dish, mackerel on top. Mix the remaining oil with the soy sauce and brush over the fish. Pepper. Bake for about 20 minutes at 200 ° C.

3. Mackerel in the oven with paprika

Ingredients

• 2 mackerels;
• 3 cloves of garlic;
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• ½ teaspoon of fish spice - optional.

Preparation

Gut the fish, cut off the head, tail and fins. Cut the carcass lengthwise into two halves, take out the backbone and large bones.

Pass the garlic through a press. Combine with salt, oil, paprika and spices. Brush the mackerel with the resulting sauce and leave in the refrigerator for 3-4 hours.

Place the fish on a parchment-lined baking sheet. Bake for about 15 minutes at 220 ° C.

4. Mackerel in the oven with onions and lemon

Ingredients

• 2 mackerels;
• salt to taste;
• black pepper to taste;
• spices for fish - to taste;
• 1-2 teaspoons of lemon juice;
• 1 onion;
• 1 lemon.

Preparation

Gut the mackerel, remove the gills and fins. Season with salt and pepper, sprinkle with lemon juice inside and out. Leave in the refrigerator for 30 minutes.

Cut the onion into rings, the lemon into slices.

Place fish on foil and place lemon and onion inside. Roll tightly and transfer to a baking sheet. Bake for 40 minutes at 180 ° C.

5. Oven mackerel with mustard and soy sauce

Ingredients

• 1 tablespoon mayonnaise;
• 70 ml soy sauce;
• 1 tablespoon Dijon mustard
• 2 mackerels;
• 1 teaspoon vegetable oil.

Preparation

Mix mayonnaise with soy sauce and mustard.

Gut the mackerel, remove the tail, head and fins, then cut into large pieces. Pour the resulting sauce over the fish and leave in the refrigerator for an hour and a half.

Place the mackerel in a greased baking dish. Cook for about 30-40 minutes at 180 ° C.

6. Mackerel in the oven with sour cream

Ingredients

• 3 mackerels;
• 100 g sour cream;
• salt to taste;
• spices for fish - to taste;
• 1 tablespoon vegetable oil.

Preparation

Gut the mackerel, remove the head and fins.

Mix sour cream with salt and spices and spread the fish with this sauce. Leave in the refrigerator for 20-30 minutes.

Grease a baking dish with oil and put the mackerel in it. Cover tightly with foil and poke holes in the foil with a toothpick. Bake for 20-25 minutes at 200 ° C. Then open the foil halfway and cook for about 10-15 minutes.

7. Mackerel in the oven with tomato sauce

Ingredients

• 2 mackerels;
• ½ lemon;
• 1 onion;
• 2 tomatoes;
• 2 tablespoons of vegetable oil;
• 80 ml of water;
• salt to taste;
• black pepper to taste.

Preparation

Gut the mackerel, remove the gills. Cut the lemon into slices. Chop the onion. Scald the tomatoes with boiling water and remove the skin from them. Then grind with a blender.

Heat oil in a skillet over medium heat. Fry the onion for 2-3 minutes, then pour over the tomato puree and cook for another 10 minutes. Add water, salt and pepper and stir.

Place fish in a baking dish, top with tomato-onion sauce and lemon slices. Bake the mackerel at 180 ° C for 25–35 minutes.

8. Mackerel in the oven with dill, onions and garlic

Ingredients

• 1 onion;
• 3-4 sprigs of dill;
• 1-2 cloves of garlic;
• 1 tablespoon of soy sauce
• 1 teaspoon balsamic vinegar
• 1 mackerel;
• salt to taste;
• black pepper to taste;
• 1 tablespoon sour cream - optional;
• 250 ml of water.

Preparation

Cut the onion into large pieces. Chop the dill. Pass the garlic through a press. Mix everything with soy sauce and vinegar. Leave at room temperature for 15 minutes.

Gut the mackerel, remove the head, tail and fins. Season with salt, pepper and stuff with onion, dill and garlic. Lubricate with sour cream on top and wrap in foil.

Place the fish in a baking dish and add water. Bake for 25-30 minutes at 190 ° C.

9. Mackerel in the oven with vegetables, mushrooms and cheese

Ingredients

• 1 mackerel;
• salt to taste;
• black pepper to taste;
• 1-2 tablespoons of lemon juice;
• 1 onion;
• 100 g of mushrooms;
• 70–80 g of hard cheese;
• 3-5 sprigs of parsley or other herbs;
• 4 tablespoons of butter;
• 100 g frozen vegetable mixture;
• 1 tablespoon vegetable oil;
• 100 ml of cream.

Preparation

On the back of the mackerel, make two parallel cuts on either side of the ridge. Use kitchen scissors to cut the ridge from the side of the tail and head, and then carefully pull it out. Then take out the entrails and large bones, remove the gills. Season the fish with salt, pepper and pour over with lemon juice. Leave in the refrigerator for 15-20 minutes.

Cut the onion into small pieces, the champignons - medium. Grate the cheese on a coarse grater. Chop the greens.

In a skillet, heat half the butter over medium heat. Fry the onion for 4-5 minutes, then add the vegetable mixture and cook for about 7-10 minutes more. Place on a plate. In the same skillet, heat the remaining butter and fry the mushrooms for 10-12 minutes.

Combine vegetables, champignons and herbs. Season with salt and pepper.

Grease a baking dish or baking sheet with vegetable oil. Place the fish there. To keep the carcass in shape, fix it with a pair of toothpicks from the tail side. Fill the mackerel with the mushroom and vegetable mixture. Sprinkle with cheese and cream over the top. Bake for 25-30 minutes at 180 ° C.

10. Mackerel in the oven with potatoes, mushrooms and cheese

Ingredients

• 500 g mackerel;
• 2 teaspoons of soy sauce
• 5-6 tablespoons of vegetable oil;
• 200 g potatoes;
• 100 g of hard cheese;
• 100 g processed cheese;
• 2 onions;
• 150 g of champignons;
• 1-2 cloves of garlic;
• salt to taste;
• black pepper to taste.

Preparation

Gut the mackerel, remove the gills, then cut the carcass lengthwise from the side of the abdomen and open it like a book. Remove bones. Brush the fish with soy sauce and 1-2 tablespoons of oil, then leave in the refrigerator for half an hour.

Potatoes boil, cool and grate on a fine grater with the cheeses. Cut the onion and mushrooms into small pieces. Pass the garlic through a press.

In a skillet over medium heat, heat 2-3 tablespoons of oil. First, fry the onions for 5-6 minutes, then separately the mushrooms - for 10-12 minutes.

Grease a baking dish with oil. Put the fish on it, salt and pepper. Top with onion with garlic, melted cheese, mushrooms, lightly salted and peppered potatoes, hard cheese. Bake for about 25-30 minutes at 180 ° C.