Mackerel in a jar in the oven recipe with photo

Stewed mackerel - general cooking principles

Stewed mackerel is an easy to prepare, tasty and very healthy dish. There is no need to buy expensive or rarely sold products. Onions, carrots, bell peppers, tomatoes, potatoes, etc. are ideal for mackerel. You can stew fish with vegetables either in water or in different sauces (tomato, sour cream, lemon, garlic, etc.). You can prepare rice, mashed potatoes or pasta as a side dish for stewed mackerel.

The cooking process is very simple: cut the carcass into pieces, add salt and pepper. Lightly fry the vegetables in a frying pan, then place the fish pieces on top. Add liquid or sauce, cover with a lid and leave to simmer over low heat until ready.

How to cook mackerel in a jar in the oven

If you are using fresh frozen fish, it would be ideal to defrost it only “halfway” to make it easier to cut the carcasses. It is better to defrost mackerel slowly, on the refrigerator shelf, without using a microwave.

From mackerel, you need to remove the head with gills, fins and internal organs, clean the internal cavity of the black film and rinse it thoroughly with cold water.

Cut the prepared carcasses into large pieces about 4-5 centimeters wide; one medium mackerel will yield 4-5 pieces. Sprinkle with sugar and salt, stir gently so that the sugar-salt mixture is distributed throughout the fish. Leave for 5-7 minutes.

To stew in a jar, prepare the vegetables: grate the carrots coarsely on an iron grater, cut the onion into half rings.

I would also like to say something about the container: take your choice of either one liter glass jar or three half-liter glass jars. The jars must be intact, without cracks or chips.

Place a laurel leaf and allspice peas on the bottom of the jar/jars, then arrange the carrots and onions on top of the spices.

Place the pieces of mackerel on a bed of onions and carrots, sprinkle with freshly ground black pepper.

We fill all the jars in this way, and also place the carrot-onion mixture on top and between the pieces.

Pour in vegetable oil: 1 tbsp into half-liter jars with fish. oil (in a large liter - 3-4 tbsp), trying to pour in the oil so that it spreads along the inner walls of the jar to the bottom. This way we protect the top layer of vegetables from sticking and burning to the walls of the jar before the fish releases its juice.

Place the jars of fish in a deep pan with water at the bottom. We cover the jars with iron lids for preservation and preparations, without fail (!) removing the rubber sealing rings from the inner rim. Instead of lids, you can use two layers of foil, tightly wrapping them around the top of each jar.

We place the mold/baking tray with jars only (!) in a cold oven to avoid sudden temperature changes and damage to the jars . When heated gradually, the glass will withstand any heat in the oven perfectly.

Turn on the oven at 200 degrees. After 10-13 minutes, we look at the jars - if you see that the water in the pan has boiled, and the process of boiling oil and releasing liquid in the jars also begins - the temperature should be reduced to 90-100 degrees and left to simmer at this temperature position for 1.5 -2 hours. If your oven does not have such minimum indicators and is designed for a minimum of 120-150 degrees, you can open the door slightly and thus reduce the temperature.

After 2 hours of stewing, the mackerel in the jar will be ready. You can eat this mackerel hot or cold, in any case it is tasty and very appetizing. It can also be served as an independent light dish, and mashed potatoes or buckwheat are ideal as a side dish.

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Friday, December 07, 2020 11:28 + to quote book

Mackerel in a jar in the oven stewed with vegetables

Delicious mackerel, very easy to prepare. Fish, which is cooked in its own juice, with vegetables, in the oven.

Ingredients mackerel or other fish 2 pcs. onion 1-2 pcs. carrots 1 pc. sweet pepper 1 pc. lemon salt 1 tsp. sugar 0.5 tsp. bay leaf 4 pcs. allspice peas 10 peas olive or sunflower oil 2-3 tbsp.

Thaw the mackerel. Remove the entrails from the fish and rinse under cold water. Make a cut just below the fin, turn the knife towards the tail and cut off the fillet. Repeat on the other side. Remove the remaining rib bones and center bones from the fillet. Add salt, sugar and lemon juice to the fish and mix. Cut the onion into quarter rings. Peel the carrots, remove seeds from the bell peppers and cut into strips. Place a bay leaf on the bottom of a liter jar and lay out in layers: carrots, onions, peppers, black peppercorns and fish. And repeat. Pour 3 tablespoons of oil on top. Cover with a metal lid without an elastic band. Place the jar in a cold oven. Gradually heat to 180 degrees. As soon as the contents boil, reduce the temperature to 150 and simmer the fish for 1 hour. Let cool. You can serve warm or cold, as you like.

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Mackerel baked in a jar in a regular oven with vegetables turns out amazingly tender, juicy and aromatic. This effect is largely achieved due to the fact that the fish is cooked literally in its own juice and the juice of vegetables. With the help of the recipe with photo you will prepare a tasty and very healthy dish with a minimum amount of oil.

This dish is prepared very simply - the vegetables are lightly sautéed and placed with the prepared mackerel in an ordinary glass jar. And that’s it, literally in an hour the fragrant and very tasty fish is ready! Due to the large number of vegetables, the dish does not require any additional side dish, and it is equally tasty both hot and cold.

Cooking time – 1.5 hours. Number of servings – 4.

List of ingredients:

mackerel - 2 pcs.;
onions - 1-2 pcs.;
carrots - 1-2 pcs.;
garlic - 2-3 cloves;
tomato paste (sauce) - 70 g;
water - 50 ml;
vegetable oil - 30 ml;
salt, sugar, ground black pepper - to taste;
greens (dill, parsley) - 4 sprigs;
bay leaf - 2 pcs.;
allspice, black pepper - 2-4 peas each.

Stewed mackerel - preparing food and utensils

To cook delicious stewed mackerel, it is important to choose the right dishes. For these purposes, a stewpan, cauldron or thick-walled frying pan is best suited. The container must have a suitable lid. You will also need a board and a knife for cutting fish.

Product preparation is as follows: defrost the fish, gut it, cut off the head, tail and fins. The waste can be put in a bag and put in the freezer - then you can cook fish broth from it. We wash the carcass thoroughly and carefully remove the dark film. Cut the mackerel into pieces of the desired size.

We process the vegetables used in the recipe as usual: chop the onion into half rings, grate or cut the carrots into thin strips, cut the tomatoes into cubes or slices, and pepper into strips or thin strips.

Stewed mackerel recipes:

Mackerel with vegetables and rice for the winter

In canned mackerel salads with vegetables, it is possible to add rice or pearl barley, as well as beans. Below is one recipe for mackerel with rice.

For this snack you will need:

mackerel – 1.5 kg,
carrots – 3 pcs.,
tomatoes – 1.5 kg,
bell pepper – 3 pcs.,
onions – 400 gr.,
sunflower oil – 200 gr.,
boiled rice – 300 gr.

Preparation

The mackerel is cleaned, washed, boiled in salted water, separated from the bones and cut into pieces.
Grind the tomatoes in a blender. They need to be boiled with 100 ml of oil for 10 minutes, the fish is laid out there and cooked for another 1 hour.
Grated carrots, sweet peppers cut into strips and onions in half rings are fried in the remaining oil.
Vegetables are added to the fish and everything is cooked for another 20 minutes, rice is added and cooked for 15 minutes.
The finished snack is transferred to sterilized jars, closed, given time to cool and put away for storage.

Canned mackerel with vegetables for the winter significantly frees up time for housewives, since you can very quickly prepare both breakfast in the morning and dinner when you come home from work.

Mackerel is a fragrant and fatty fish, which is simply fried in a frying pan, baked in foil, in a bag and baking sleeve, or on a baking sheet. It is supplemented with aromatic spices, lemon juice, vegetables and dried herbs.

There is another original way to cook mackerel in the oven - in small glass jars or in one large jar. For taste we supplement the fish pieces with tomato and onion, for aroma - lemon juice and fish seasoning. It contains coriander, paprika, thyme, turmeric and dried vegetables, so we do not add other spices. Mackerel with vegetables in jars in the oven turns out incredibly tender, melting in your mouth.

Recipe 1: Stewed mackerel

The simplest recipe for stewed mackerel is simply fish stewed with vegetables. To do this, you don’t need to specifically go to the store and buy expensive products, since almost everyone has onions and carrots at home. Frozen mackerel is quite suitable for preparing this dish.

Required ingredients:

Mackerel;
Carrot;
Onion;
Lavrushka;
Peppercorns;
Salt.

Cooking method:

Let's start preparing the food: while the mackerel is defrosting, you can peel and chop the vegetables. The more carrots and onions, the better. Cut the onion into half rings, carrots into neat strips. We cut the fish: cut off the head, fins and tail, cut out the insides, and wash the carcass properly. Cut the mackerel into medium-sized portions. Rub the fish with salt, you can take special spices for fish. Take a deep saucepan and first lay out some of the vegetables, lay out pieces of fish on top, throw in a couple of bay leaves and peppercorns. Pour in all the remaining vegetables and add a little salt. Mix two tablespoons of vegetable oil with 70 ml of water and pour the mixture into a saucepan. Cover the saucepan with a lid and place on medium heat. As soon as the liquid boils, turn the heat to minimum and simmer for two hours, periodically checking the amount of liquid. This stewed mackerel is good in any form: hot or slightly cooled.

Recipe Ingredients

2 pcs – large fresh frozen mackerel;
2 pcs – large onions;
2-3 cloves – garlic;
1.5 tbsp – salt;
1 tsp – heaped sugar;
3 tbsp – vinegar 9%;
3 tbsp – odorless vegetable oil;
2-3 pcs – bay leaf;
0.5 tsp – black peppercorns;
0.5 tsp – allspice peas.

How to cook mackerel in a jar? We suggest baking it and marinating it with vegetables and onions. All the recipes are simple, but they turn out delicious!

Mackerel is a fatty and very aromatic fish that can be fried, stewed in a pan or baked in the oven. The fish turns out great on a baking sheet, in foil with the addition of vegetables and aromatic spices, but it will turn out especially tender and juicy in an ordinary glass jar. We just put everything inside in layers and simmer in the oven for a long time.

This fish is great cold as an appetizer, and hot as a main course. If desired, the dish can be supplemented with fresh herbs and spices to taste.

Mackerel 2 pcs.
Sweet pepper 1 pc.
Carrot 1 pc.
Onions 1 pc.
Lemon ½ pcs.
Bay leaf 2 sheets
Sugar ½ tsp.
Salt, Pepper, Spices to taste

We cut the belly with a sharp knife and cut it to the head.

Carefully remove the insides with a knife and rinse well.

We soak the prepared carcass with paper napkins on both sides.

Using a sharp knife, make an incision at the base of the head, move the knife to the side and cut off the fillet from the large bone to the tail.

Using this method, we cut the meat from the back side.

Remove large and small seeds from the prepared pieces.

Cut the fillet and place it in a bowl.

Add sugar, salt, lemon juice to the bowl with fish and mix.

We cut the peeled onions into feathers, sweet peppers and carrots into strips.

In a jar (1 liter) add bay leaf, onion (1/3 part), peas (½ part) and carrots (1/3 part).

Add sweet pepper (1/3 part) and fillet pieces (½ part).

Then we repeat the layer of vegetables, fish and the last layer will be vegetables. Between these layers we add the remaining peas.

Pour in oil (olive oil works great). We remove the iron canning lid from the rubber band and cover the jar. You can also cover with a double layer of foil.

Place the covered jar with vegetables and fish in a cold oven at 180 degrees, as soon as the contents inside boil, reduce to 150 degrees and simmer the fish for 1 hour.

Take out the fragrant tender mackerel with juicy vegetables, put it on plates, add your favorite side dish and serve immediately.

Recipe 2: Stewed mackerel with tomatoes and green peas

Such an easy-to-prepare, but very tasty dish is not a shame to serve at the holiday table. Cooking will not take much effort from the hostess, but the guests will remain full and satisfied.

Required ingredients:

Two mackerel;
Onion;
Two tomatoes;
Asparagus beans – 240 g;
Green peas - a few spoons;
Dill;
Salt;
Pepper.

Cooking method:

We cut out the insides of the mackerel, cut off the head, fins and tail, wash the carcass, cut into portions. Cut the puddle into thin half rings, cut the tomatoes into small slices. Salt and pepper the mackerel pieces and lightly fry in a frying pan. In another thick-walled frying pan, fry the onion in oil until golden. Then add tomatoes, green peas and beans to it. Salt and pepper the vegetables, pour 100 ml of water into them. After 10 minutes, add the fish to the vegetables. Cover the pan with a lid and simmer until the mackerel and all vegetables are ready. When serving, decorate the dish with sprigs of fresh dill.

Salty fish

According to the following recipe, you can prepare spicy salted mackerel in a jar. The first step is to prepare the brine. Boil 500 ml of water, adding 2 tbsp. l. salt and the same amount of sugar. Make sure that there is no sediment left; all components must dissolve. Let the brine cool, adding 1 tsp. mustard seeds, several peas of multi-colored aromatic peppers, bay leaf.

Cut 2 cleaned carcasses into large pieces. Place in a jar in layers, interspersed with onion sliced into rings. Fill with brine at room temperature and leave in a cool place for 12 hours.

Recipe 3: Stewed mackerel with zucchini and pepper

Another option for a simple, tasty and satisfying dish for lunch or dinner is stewed mackerel with zucchini and sweet pepper. Not only does this dish turn out to be very tasty and appetizing, it is also very healthy. All ingredients are fried evenly, but at the same time retain their beneficial properties.

Required ingredients:

Three or four mackerel;
Sweet pepper;
Red onion;
Zucchini;
Two tomatoes;
Salt;
Pepper;
Basil.

Cooking method:

We cut up the fish, cut out all the insides, cut off the head, tails and fins. We rinse the carcasses and cut them into pieces. Rub the mackerel pieces with salt, pepper, and any other seasonings. Cut the pepper into strips, zucchini into slices. Chop the onion into half rings and lightly fry in oil. Add zucchini and pepper to it. Cut the tomatoes into small cubes and add to the vegetables. Pour some water into the vegetables and leave to simmer for five minutes. Place pieces of fish on top of the vegetables, cover the pan with a lid, and leave to simmer until all the ingredients are ready. If necessary, add a little more water. You can cook rice as a side dish. When serving, garnish the stewed mackerel with basil sprigs.

Mackerel in foil

A dish prepared according to the following recipe can be served not only for a family dinner, but also for a holiday table. This delicacy turns out to be appetizing, tender, and spices and garlic give it a refined piquant aroma.

In addition, its calorie content is quite low, and the cooking process takes no more than 60 minutes.

What ingredients will you need?

To cook fish in foil you will need the following set of products:

mackerel, weighing 0.4-0.5 kg – 2 pcs.;
medium-sized onion - 1 pc.;
carrots – 2 pcs.;
bell pepper – 2 pcs.;
tomatoes – 2 pcs.;
lemon juice – 30 ml;
lemon – 1 pc.;
greens – 15 g;
vegetable oil – 50 g;
garlic cloves – 3 pcs.;
salt, seasonings as desired.

Step-by-step cooking process

To make a flavorful dish, you will need to follow these instructions:

The gills must be removed from the mackerel heads. The fish should be cut on the back, and the ridges and entrails removed through these holes. The carcasses need to be washed, dried with a paper towel, salted and seasoned on all sides. The mackerel needs to be sprinkled with lemon juice and marinated in the refrigerator for 15 minutes.
The carrots must be peeled and grated with a coarse grater. Chop the onion into cubes, tomatoes and peppers into strips, and lemon into thin slices. The garlic should be crushed with a press, and the greens should be chopped with a knife.
You need to heat the vegetable oil in a frying pan and add the vegetable mixture into it. Reducing the heat to low and covering the container with a lid, simmer the mixture for 10 minutes. In 3 min. Before the process is completed, chopped garlic should be added to the vegetables. The finished mixture should be seasoned and salted to taste.
You need to cut out two squares from foil so large that you can wrap a fish in them. Lemon slices should be placed on the blanks, and pickled mackerel carcasses should be placed on top of them. The fish must be stuffed with stewed vegetables and sprinkled with chopped herbs.
The mackerel needs to be wrapped in foil, placed on a baking sheet, and placed in the oven preheated to 180 °C. You will need to bake the fish for 30 minutes.

Rules for serving dishes, decoration

The finished fish must be freed from the foil and placed on plates of a suitable size. You can decorate the delicacy with lemon slices and cherry tomatoes.

Recipe 4: Mackerel stewed in tomato sauce

One of the most common ways to prepare stewed mackerel. The fish goes perfectly with tomato sauce and, during the stewing process, is imbued with the juice and aroma of tomatoes. The recipe also uses onions and carrots. There is no need to add a lot of seasonings here, since the dish is already quite aromatic and piquant.

Required ingredients:

Mackerel;
Onion;
Carrot;
Parsley root;
200 ml tomato sauce;
Salt;
Pepper.

Cooking method:

First we cut up the fish: gut it, cut off the head, fins and tails, then wash it and cut it into portions. Rub the fish pieces with salt and pepper. Finely chop the onion, cut the carrots into thin strips. Finely chop the parsley root. Fry the onion and roots in oil, add a little salt, and add the carrots. Mix tomato sauce with 100 ml of water. Add tomato paste to vegetables and stir. Let it simmer for seven to eight minutes. Next add the mackerel, mix, cover the pan with a lid and leave to simmer over low heat until cooked. You can prepare rice as a side dish for fish.

Shish kebab in the oven + Marinade for pork shish kebab. 5 recipes

Today we will cook shish kebab in the oven. Not all people have the opportunity to go outdoors, for various reasons. Some work, some simply don’t have transport, and for others the snow hasn’t even melted. But I still want barbecue.

But there is a way out. Of course, we usually cook it and it’s considered a classic. Yes, and in most cases they involve preparing it outdoors, in the garden. All other kebab is not considered such by some fans.

But we will try to prove that this is not so. And not only barbecue on the grill has the right to exist. Shish kebab in the oven is no less tasty. Same thing with different marinades. Each with their own little secrets.

How to marinate pork kebab so that the meat is juicy and cook kebab in the oven

By the way, even in the oven there are many cooking options. We'll look at a few of them.

Ingredients:

Pork meat - 1.5 kg.
Onions - 2-3 pcs.
Vegetable oil - 1 - 1.5 tbsp.
Juice of half a lemon
Salt, pepper, coriander
Cherry tomatoes

Preparation:

1. Cut the meat into pieces of 50-60 g. It is advisable to use the neck of pork for barbecue. The neck with streaks of lard makes the most delicious kebab. It is advisable to punch the meat with a tenderizer.

A tenderizer is a special device for tenderizing meat, the sharp pins of which pierce the meat right through, leaving the meat structure intact. At the same time, the meat is marinated and cooked much faster (see photo above. The device is indicated by a red arrow).

If you don’t have such a device, don’t be upset, it’s just that in this case, it will take longer for the meat to marinate.

2. Salt the meat, sprinkle with pepper and coriander. Salt the meat to taste, but well. Because unsalted kebab is not very tasty.

3. Cut the onion into half rings or rings, this is not particularly important, because we will need to mash it well and it will break anyway. Before adding to the meat, mash the onion thoroughly with your hands so that it releases juice.

4. Cover the meat with onions, add lemon juice and vegetable oil.

5. Mix everything thoroughly. If you like, you can add bay leaf. Also add a little more coriander and mix again.

6. Transfer the meat into a deep, preferably glass or enamel bowl and cover with a lid or film. Place in the refrigerator for at least an hour. If you did not use a tenderizer, then for 2 hours.

7. So our meat has been marinated. Before this, we soaked wooden skewers in water. They lay there for about 40 minutes. They took out cherry tomatoes.

8. Cover the bottom of a glass baking dish with foil. Of course, you don’t have to cover it, but the juice will get baked on the bottom and then you’ll have to clean the mold, which won’t be easy.

Let's start grilling the kebab:

9. For skewers, we first took one for a sample, and then took two at a time, so the kebab spins less on the skewer and is easier to turn, first we thread the cherry tomato. Then the meat, the onion must be completely peeled, and at the end the tomato again.

10. Skewers are strung, place the kebab in an oven preheated to 190° for about 30 minutes. It depends on your oven. Can be from 30 to 45 minutes.

11, After 25-30 minutes, turn over to the other side. Turn on the oven at 220°-230° and keep in the oven for another 10-15 minutes. Or, if you have an upper grill, you can turn it on for about 5 minutes. You need them to brown.

The kebabs are ready. In total they were in the oven for about 50 minutes.

Well, what’s worse than kebabs in the oven - kebabs from the grill?

Serve with green onions, herbs, and vegetables.

Recipe 5: Mackerel stewed in sour cream with lemon

Mackerel is good not only in tomato sauce, but also in sour cream sauce (especially with the addition of lemon juice). It is very easy to prepare such a tender, appetizing fish. This recipe doesn’t require a lot of ingredients: prepare onions, sour cream and seasonings.

Required ingredients:

Mackerel;
Onion;
Small jar of sour cream;
Lemon;
Salt;
Black pepper.

Cooking method:

We cut the belly of the fish, gut it, cut off the head with tail and fins. We wash the carcass and cut it into pieces. Cut the onion into half rings. Pour a little oil into a saucepan and add the onion. Simmer the onion under the lid for 10 minutes. Place the fish on top of the onion, salt and pepper. Cut a few slices from the lemon and throw them into the saucepan. Fill everything with sour cream. Cover the saucepan with a lid and leave to simmer until done. You can prepare mashed potatoes or rice as a side dish for stewed mackerel.

Shish kebab in a 3 liter jar. Recipe for shashlik in a 3-liter jar (as on the grill)

Ingredients

Description

This is a very easy, quick and original recipe, which is especially useful in the winter, when going to barbecue is difficult. I hope everyone likes it! 1 kg of meat to your liking (I prefer pork, not a very fatty neck). Cut into pieces 5*5 cm (medium pieces, small ones will dry out, but large ones are not convenient), set aside and start preparing the marinade. Marinade: barbecue spices (by eye, some like it more, some less). Salt.Onion 3-4 pcs. cut into half rings, mix well, kneading slightly with your hands to release the juice. Leave to soak for half an hour. After this, pour in dry white wine (to cover the meat). If the wine, for some reason, is not suitable or unavailable, then a highly carbonated mineral water can successfully replace it. You need to marinate for a couple more hours in the cold, and if you have a vacuum marinator, then everything will be limited to 8-16 minutes. After this, we take wooden skewers (sold in stores), put them in boiling water for 5-10 minutes (so that they don’t burn during the cooking process). Then we take an ordinary 3-liter jar, put onion half rings from the marinade on the bottom, this is necessary so that the jar does not burst during cooking. And we begin to thread the meat onto skewers. You can fit 4-5 skewers into the jar, you can’t cram it in, otherwise it will be difficult for the hot air to circulate and you will end up with boiled stewed meat. The skewers are placed vertically. Between the meat, if you want, you can string rings of onions, tomatoes, peppers or anything else your heart desires. Cover the neck of the jar tightly with 4-5 layers of aluminum foil. Cook in the oven for 190-200 degrees. The time depends on your oven and the meat, in general, keep an eye on the process, on average 20-40 minutes. Upon completion of cooking, carefully, so as not to burn yourself, take out the jar and do not touch it for about five minutes, otherwise if the skewer with the kebab touches the wall of the jar, there will be a boom! Glass is an unpredictable thing; it can hit you with a piece of glass. Wait? Got enough? Did they put it on a plate? Well, is barbecue almost like in nature? Bon appetite!!! Grilled vegetables go well as a side dish.

Stewed mackerel - secrets and useful tips from the best chefs

The main secret of stewed mackerel is that you first need to simmer the vegetables for 10 minutes. The fish itself is stewed quite quickly, so you need to adjust the time so that all the ingredients are ready at the same time. First of all, “hard” vegetables (onions, carrots and peppers) are stewed; later you can add tomatoes to them;
for taste and aroma, you can add a little white wine to the saucepan;
It is better to place the mackerel on a layer of vegetables, after which you can add the remaining vegetables.

Useful links:

Mackerel in the sleeve

This dish turns out to be healthy, because it contains a lot of protein and essential fats. In addition, no vegetable oil is used in its preparation, and the ingredients are baked in their own juice. Therefore, the delicacy is low-calorie.

What ingredients will you need?

To prepare a dietary dish you will need the following products:

mackerel, weighing 0.3-0.4 kg – 1 piece;
medium-sized carrots – 1 pc.;
lemon juice – 30 ml;
onion – 1 pc.;
tomato – 1 pc.;
grated ginger – 0.5 tsp;
turmeric – 0.5 tsp;
salt, spices of your choice.

Step-by-step cooking process

To make mackerel baked with vegetables juicy and tender, you need to follow these instructions:

The carrots should be peeled and grated. Pour boiling water over the tomato, immediately transfer it to cold water, and then carefully remove the skin. The onion needs to be peeled and cut into half rings. Prepared vegetables must be mixed together.
The mackerel should be cleaned of its entrails, and after removing the head and tail, wash thoroughly. The carcass should be sprinkled with seasonings and spices, and coated with lemon juice on all sides. The fish must be left to marinate for 20 minutes.
You need to put half a portion of vegetables into the belly of the mackerel. The stuffed carcass should be placed in a sleeve and sprinkled with the remaining vegetable mixture.
The sleeve must be secured with clips on both sides and placed on a baking sheet.
The dish must be placed in the oven preheated to 180 °C. You will need to bake the delicacy for 40 minutes.

Rules for serving dishes, decoration

Place the finished fish on a flat plate and sprinkle baked vegetables on all sides. If desired, you can decorate the treat with lemon slices, chopped herbs and sour cream.

And it should be served with mashed potatoes as a side dish.

Useful tips and tricks

To ensure that mackerel baked in the oven is as flavorful as possible, during the cooking process you should adhere to the following recommendations:

It is better to defrost frozen fish on the bottom shelf of the refrigerator. Then it will retain the maximum of useful and nutrients. As a last resort, you can defrost the carcass at room temperature. But it is not recommended to use a microwave oven for these purposes, since this method will greatly damage the structure of the fish.
There is no need to peel the skin from the mackerel, but it is necessary to remove the insides and scrape off the black film from the belly. If the fish is cooked with the head, then the gills must be cut out.
Cooked mackerel is difficult to cut into neat portions. So it’s better to do this before baking.
The fish is flavorful on its own and can simply be seasoned with salt and black pepper and a drizzle of lemon. And mackerel is also combined with garlic, ginger, cumin, Provençal and Mediterranean herbs. And among fresh herbs, parsley, rosemary, dill and basil are suitable for her.

Dishes made from mackerel baked with vegetables are not only healthy, but also low in calories. Therefore, they should be added to the menu for those who are watching their weight.

For comparison:

Squirrels	Fats	Carbohydrates	Calorie content per 100 g
Dish according to a classic recipe	12	10	3	150
Mackerel with potatoes	7	15	11	200
Fish baked with mushrooms and sour cream	11	9	3	129

Mackerel is a tasty and healthy fish that can be easily baked with vegetables in the oven. Such a delicacy turns out to be nourishing, juicy and at the same time low in calories. So it can be added to the menu for those who are on a diet.

With lemon

Lemon goes perfectly with fish products, because its acidity only enhances the aroma of the fish, and makes the meat juicy and delicious.

Preparation:

Season the gutted fish with all the spices and spices (you can use fennel or rosemary). Leave the mackerel to soak for 25-20 minutes.
Then you need to make diagonal cuts on the surface of the carcass.
Chop the citrus and onion into quarters. You should not overdo it with citrus so that the fish does not turn out too sour. You can trim the skin off the lemon, as it will taste bitter after baking.
Grease a baking tray (mold) with oil, place the fish, fill the belly with lemon rings, and fill the cuts with onion rings.
Bake for 30-40 minutes until golden brown (temperature 180°C).
Serve baked mackerel with any side dish, lemon slices and herbs.

Mackerel baked in the oven with tomatoes and onions

This recipe is probably the most popular among housewives. Its undoubted advantages: speed of preparation, no need to fillet the fish (I don’t like to do this), appetizing appearance, excellent taste.

Such fish may well become a decoration for the holiday table. It can be prepared for New Year or Birthday. Or you can simply make this dish for dinner with minimal time investment.

Ingredients:

mackerel - 3 pcs.
tomatoes - 5 pcs.
onion (preferably white) - 2 pcs.
lemon - 1 pc.
salt, pepper - to taste
vegetable oil - 1 tbsp.
sesame - 5 gr.

Cooking method:

1. You need to take care of defrosting the fish in advance. It is best to transfer it from the freezer to the refrigerator the night before so that the mackerel thaws gradually. This way it will retain the maximum amount of nutrients.

2. Cut off the head of the mackerel, cut the belly and remove the entrails. Wash each carcass thoroughly, inside and out.

Pay special attention to the black film in the middle - it needs to be removed. This film will taste bitter if left

3.Cut each fish into pieces about 2 cm wide.

4.Cut the onions and tomatoes into thin slices.

5.That’s it, you can put the food in the baking dish. Don't forget to turn on the oven in advance to preheat to 180º. Grease the bottom and sides of the baking sheet with vegetable oil and lightly salt and pepper the bottom.

6.Now place one piece of fish - an onion ring - a tomato circle. It will turn out beautifully, as in the photo. The only difference can be in the shape and material of the baking container.

7. Pour the juice of one small lemon over the prepared snack. You can adjust the amount of juice to your taste.

8.Use a silicone brush to lubricate the surface of the workpiece with vegetable oil. This is necessary to form a golden brown crust, as well as to ensure that the sesame seeds and spices stick better.

9.Sprinkle the mackerel generously with sesame seeds, as well as salt and pepper. Sesame will add a light nutty taste, and will also decorate and make this dish truly festive.

10.Place the fish in the oven to bake for 30 minutes.

11.Look at how beautiful the baked mackerel turns out. Tomatoes and onions highlight the taste very well, as well as lemon juice, it is simply necessary here. The outside is crispy, but the inside of the fish remains soft and juicy. Try this simple recipe and let me know what you get.

Mackerel baked with vegetables in the oven recipe

As already mentioned, mackerel is an incredibly tasty fish that can be prepared literally in a hurry. Now you will learn how to cook fresh mackerel in the oven. The recipe is easy to follow; you don't need any deli or other expensive ingredients. We will add aromatic tomato sauce and pumpkin pulp. Believe me, no one can resist such a treat.

Ingredients:

fresh frozen mackerel – 700 g;
dried basil – 1 teaspoon. spoon;
ground allspice;
pumpkin pulp – 100 g;
salt;
onion – 200 g;
tomato paste - 1 table. spoon;
fresh or dried parsley - 1 teaspoon. spoon;
Russian cheese – 100 g;
mayonnaise - 1 table. spoon.

Preparation:

We begin, as has already become tradition, with cutting the fish. If necessary, defrost mackerel naturally.
We cut off the head and tail, and cut off the fins with scissors. We rip open the belly and clean out the insides.
Carefully remove the backbone and thoroughly rinse the fish fillet with running water.
Dry with paper towels and cut into small pieces.
We make an improvised mold with sides from aluminum foil.
Chop the peeled onions into quarter rings or half rings.
If desired, the onions can be pickled in water and vinegar. There is no need to chop the vegetable too finely.
Place some chopped onion on the foil as the first layer.
Rub each piece of mackerel fillet with salt and ground allspice. Leave to soak for half an hour. Then place the mackerel pieces on the onion bed.
Peel the pumpkin, remove the seeds, and cut the pulp into strips. This will be the next layer.
We pour mayonnaise over everything. The most convenient way is to make a mayonnaise mesh.
Sprinkle chopped fresh or dried parsley on top.
Wrap the foil tightly so that there are no gaps, and immediately transfer it to the baking sheet.
We make some more molds from aluminum foil.
Transfer the tomato paste into a mug or bowl. Add filtered water and stir. Season with chopped parsley.
Add dried basil for flavor.
The sauce will acquire notes of piquancy thanks to black allspice.
Stir all ingredients thoroughly until the sauce reaches a uniform consistency.
Cut Russian cheese into medium-thick slices. Place cheese slices on foil.
Place pieces of mackerel fillet on top and sprinkle everything with chopped onion.
Pour the prepared tomato sauce over the top of the fish.
Wrap the foil tightly and transfer to a baking sheet.
Place the mackerel in the oven for approximately 45-50 minutes. Bake at a temperature of 180°.
After the allotted time has passed, unfold each foil envelope and leave the fish in the oven for another 10 minutes until it browns.

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Mackerel is an ideal fish for baking. Its fillet is quite meaty and moderately fatty. Even if you do not add vegetable oils or sauce, the mackerel will not turn out dry. Show a little imagination and create a new gastronomic masterpiece. If you use a marinade, it is best to soak the fish in it for at least one hour. By the way, mackerel can be baked on the grill or on a wire rack in the oven. Bon appetit!

Mackerel stuffed with vegetables and cheese and baked in the oven step by step recipe

Prepare a dish just like in a restaurant! Of course, this method is somewhat more time-consuming than the previous ones. But it turns out very beautiful and festive. Such stuffed mackerel will be very useful to serve for the New Year or other celebration instead of boring smoked fish. Plus it will be more useful. So, let's start cooking.

We will need:

mackerel - 2 pcs. large
onions - 1 pc.
zucchini - 1/2 pcs. average
carrots - 1 pc.
bell pepper - 1 pc.
garlic - 3 cloves
tomato - 1 pc. average
hard cheese - 100 gr.
salt, pepper - to taste
vegetable oil for frying - 1-2 tbsp.
greens - to taste

Preparation:

1. The mackerel needs to be thawed and washed. There is no need to cut off the head, but you should get rid of the gills. Take kitchen scissors, lift the gill covers and cut off the gills themselves.

2. Place the fish on its belly and make two cuts along the ridge on one side and the other. The cuts should be made at a distance of about 3 cm from the tail and head. Immediately remove the top fin and any excess.

3. Using scissors, cut the ridge and remove it along with the rib bones. Do this carefully to preserve the appearance of the mackerel.

4.Now take out all the insides and rinse the cleaned carcass well under running water. Use a paper towel to blot the inside of the fish, removing any moisture and any black film that may still remain there.

5.When the seafood is prepared, make the filling. To do this, all vegetables need to be cut into small cubes.

6.Heat the vegetable oil in a frying pan and first add the garlic. Fry it for one minute to infuse the oil with the aroma. Next add the onion and fry until translucent, stirring occasionally.

7.After a minute, add the carrots and fry for a minute. Then add the zucchini and pepper, and lastly the tomato. Simmer everything together until half cooked, literally 5 minutes. At the end, add finely chopped herbs, salt, and ground black pepper.

8. Cover a baking sheet with foil or parchment and lightly grease with vegetable oil. Place the fish on its belly and stuff it with vegetables across the back. As you remember, they are only slightly fried, but not completely cooked.

9.Grate the cheese on a coarse grater and sprinkle the filling on top.

10.The oven should already be preheated to 190º. Place the baking sheet with the appetizer for 25-30 minutes. Use your oven as a guide, but in principle, mackerel cooks quickly and does not need to be overcooked.

11.As you can see, it turns out to be a beautiful dish that you just want to try. You can make almost any filling from what is in the refrigerator. It would be delicious to add eggplant and even pumpkin. Stuffed beets will also “sound” quite interesting in this dish (something similar to herring under a fur coat). Try and experiment! And let everything be delicious!

Tips from the chef

Mackerel in a jar with onions in the oven is incredibly tasty, juicy, aromatic and, most importantly, healthy. The fish itself is quite fatty and meaty, but with this method of cooking it will languish in its own juice.

If you ask even a professional chef why pieces of mackerel fillet are stewed in a glass jar, it is unlikely that anyone will be able to answer this question. One thing is for sure, mackerel baked in a jar in the oven is suitable for both everyday eating and canned storage.

Industrially produced canned food raises a number of doubts among housewives, especially their quality and component composition, but mackerel stewed in a jar in the oven will definitely turn out natural.

There are absolutely no scales on mackerel, and cutting up such a fish carcass is a pleasure for any cook. The fish must first be cut, then the film must be removed, the insides cleaned and cut into portions.

How does the quenching process take place? You place pieces of mackerel fillet in a glass jar with a nominal volume of 500 or 1000 ml. Here you also add laurel leaves, black allspice peas, and universal seasonings for preparing fish dishes.

Cooking tips:

Glass containers with contents should only be placed in a cold oven, otherwise the glass may burst due to temperature changes;
a classic addition to stewed mackerel would be onions chopped in the shape of half rings or rings;
you can add carrots, cut into slices;
Before stewing, sprinkle pieces of fish fillet with freshly squeezed lemon juice to get rid of the specific fishy smell;
add some rosemary, fresh or dried, and coriander;
if desired, mackerel can be marinated in soy sauce or another marinade;
the head and tail are not used for stewing in a glass container, put only the cut fillet;
mackerel is baked for an average of one hour, but if you have a large container, then the cooking time must be increased according to the amount of ingredients;
The optimal temperature for cooking mackerel in this way varies from 170 to 180°.

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