Bake mackerel in foil in oven

We call this fish mackerel, in otherscountries - mackerel, but the taste of the name change does not change. It is cheap, easy to prepare and lacks small bones, which is good for baby food. This fish contains about 17% of healthy fats, as well as Omega-3 acids. Meat of mackerel is rich in vitamins of group B. It also has useful trace elements, such as sodium, manganese, potassium, zinc, phosphorus. And that is important, especially for those who are concerned about their figure, that the fish is dietary. Of course, the nutritional value largely depends on how the dish is cooked. For example, mackerel baked in foil, caloric content has 181 kcal per hundred grams of product. And the nutritional value of fried fish is enhanced by oil.

Whatever you want to do with mackerel,first it needs to be cleaned and gutted. It is especially important to completely remove the gills, because they are poisonous and can damage the whole dish with their bitter taste. Therefore, cooks for fidelity are generally advised to prepare mackerel without a head. You also need to use a knife and remove the black film that is in the abdomen. And carefully rinse the carcass under running water. So, today we bake mackerel in foil. What is needed for this?

Of course, the fish itself - about 700 g. It is desirable, fresh, because after a long storage mackerel is bitter. Further - vegetables, as we will stuff the fish. We need them both as a side dish and as a "sponge" for absorbing excess fat. What to put inside the carcass depends on your imagination and the products that are in the house. It is important that these components are in good harmony with each other. As an example, bake mackerel in foil with potatoes, onions and carrots - one vegetable per piece. We clean and cut them.

The fish itself is rubbed with salt outside and inside the carcass. Let's stand there for about a quarter of an hour. Then pepper it and lightly grease with vegetable oil or mayonnaise. With the last ingredients do not overdo it - mackerel when baking and so emits a lot of fat. Stem 2-3 sheets of foil and stack on the upper fish. We stuff it with vegetables. If everything does not fit into the fish's abdomen, it does not matter. You can lay vegetables around the fish. We fold the aluminum bag to prevent the fat from leaking out. Bake mackerel in foil in a preheated oven at 200 degrees for 10 minutes. After that, reduce the fire to 180 degrees and continue to cook for another half hour.

The result is a very juicy and gentlefish baked in foil. Mackerel is also interesting because in the cold form, especially after its exposure to the refrigerator, it acquires the aroma of haze. If you have not eaten a hot dish in one sitting, cool it. In the morning you will get a "mackerel hot smoked". Another advantage of mackerel is that you can safely experiment with it. Stuff it can not only a variety of vegetables (zucchini, tomatoes, cabbage), but also cereals. Consider a similar recipe.

The dressed carcass is salted, rubbed with garlic andplenty of water with lemon juice. Three tablespoons of rice boil in salted water with a pinch of turmeric and saffron. A small carrot grind on a grater, half a bulb and 3 cloves of garlic cut. Vegetables a little fry in vegetable oil, mixed with rice. With this mixture we stuff the fish. Bake the mackerel in foil for about forty minutes at an oven temperature of 180 degrees.

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