Mackerel baked in foil in the oven - an incredibly delicious recipe

Kitchen appliances and utensils: baking sheet, foil, frying pan, knife.

Ingredients

Step cooking

1. Prepare the mackerel. If you had it frozen, thaw it first, rinse with running water. Cut the belly along, remove the insides. Remove all films in the abdomen, remove the blood that usually accumulates near the spine of the fish. Rinse, dry with a paper towel. Then cut the gills, you can leave the head and tail, then the finished mackerel after cooking will be more juicy.
   
2. Sprinkle clean, dry fish with salt, pepper and fish spices to taste. Well rub the whole carcass. We leave the mackerel to marinate for 20 minutes, and at this time we will prepare the rest of the ingredients.
   
3. We take 2 large onions, peel, wash, cut into thin half rings.
   
4. We put the pan on the fire, pour two tablespoons of vegetable oil, let it heat and send the onions to fry. Fry it until soft, transparent.
   
5. At this time, peel a large carrot, rinse, rub on a coarse grater. We send the carrots to the pan to the soft onion. Mix, add a little salt. If you wish, you can add any spices as you wish. Stew vegetables until half-ready carrots. It will change a little color, but will remain half-baked. After that, remove the vegetables from the heat. If you wish, you can add 200 g of boiled rice or boiled eggs to them.
   
6. Peel 4-5 potato tubers, rinse, cut into thin circles. In principle, you can cut the potatoes at random, but do not make the slices large, because the fish cooks quickly, and large slices of potatoes just do not have time to bake. We wash 150 g of small mushrooms.
   
7. Then cut the lemon in half. Squeeze juice out of one part using a citrus juice squeezer and cut the other into thin half rings.
   
8. Then we take two sheets of foil, about 60 cm each, put on top of each other. We make a recess from the foil, folding the ends. How to do it right, look at the photo.
   
9. In the middle we put the mackerel with the back down. We stuff the mackerel with still warm frying from carrots and onions, densely ramming half into the belly. Then spread the lemon slices on one side, and put the remaining frying on the other side so that it fixes the slices. In the head, in the place where the gills were, we also put roasting. This frying holds all the juice, prevents it from flowing out.
   
10. On the edges of the mackerel we spread the chopped potato rings. We spread whole mushrooms near the potatoes. Add 1-2 slices of lemon to the vegetables. From the lemon juice, leave a couple of teaspoons, and the rest we water all the fish. Sprinkle vegetables with salt and pour a small amount of vegetable oil. The fish is ready for baking.
    
11. We cover the baking sheet with two layers of foil and send an open “envelope” of foil with fish and vegetables into it. We put in the oven, preheated to 180 degrees, for 30-40 minutes. Then we get it, if the carrots are a bit burnt, you can remove these burnt parts.But it is not recommended to bake fish closed in foil, because this way the potatoes will be steamed, and not covered with a golden crust, and mackerel too.
    
12. Now make the sauce. Perhaps it is he who will give the dish a piquant taste and aroma. In a small, deep plate, pour a couple of tablespoons of sunflower or olive oil, 2 tsp. the remaining lemon juice, squeeze out 2-3 cloves of garlic and add a couple of pinches of chopped dill. We mix the sauce and pour fish and vegetables on top of it. After that, you can serve mackerel to the table as a completely independent dish.
    

Video recipe

For those who like to cook not only tasty, but also beautifully decorate the dish, it will be interesting to watch through the video the process of cooking baked mackerel. You will learn how best to gut the fish so that after cooking it remains juicy, how to lay out all the ingredients and form a boat out of foil so that the juice does not leak.

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