Baked mackerel with mushrooms and cheese is an amazingly tasty and extremely healthy dish.
Recipe content:
- General cooking principles
- Ingredients
- Step by step cooking
- Video recipe
Mackerel itself, whether stuffed, baked or stewed, is always appreciated by nutritionists and recommended for the dietary table. After all, there are very few calories in it, in 100 g there are only 200 kcal. Mackerel is rich in fish oil and is high in phosphorus, zinc, vitamin D and protein. And its protein is absorbed by the human body three times faster than the protein of beef and pork. And unsaturated fatty acids of meat in the human body work as antioxidants and perfectly strengthen cell membranes.
General principles of cooking baked mackerel with mushrooms and cheese
Mackerel in the oven is one of the most delicious and versatile fish dishes. Cooked mackerel in this way can be served both for a festive table and for a regular family dinner. In addition, it takes only half an hour for baking and it is already ready.
There are a lot of recipes for how to cook delicious mackerel in the oven. The most common way is to use foil or baking sleeves. Then the fish is evenly baked, while it remains juicy and aromatic.
The most commonly used seasonings are white or black pepper, mustard seeds, garlic, salt or special fish spices. For the filling, mushrooms were used, but they can be supplemented with carrots, potatoes, etc. For the marinade, there is also an endless field for experiments. Marinade can be supplemented with soy sauce, olive oil, alcoholic drinks …
No matter how you cook mackerel, remember that the result of the finished dish fully justifies the effort and time spent.
- Caloric content per 100 g - 205 kcal.
- Servings - 4
- Cooking time - 20 minutes for preparing food, 1 hour for marinating and 30-35 minutes for baking fish
Ingredients:
- Mackerel - 2 carcasses
- Champignons - 300 g
- Onions - 1 pc.
- Hard cheese - 100 g
- Mayonnaise - 50 g
- Garlic - 1 clove
- Lemon - 0.5 pcs.
- Salt to taste
- Soy sauce - 4 tablespoons
- Ground black pepper - to taste
- Seasoning for fish - 1 tsp
- Refined vegetable oil - for frying
Cooking baked mackerel with mushrooms and cheese
1. Defrost and cut the mackerel: cut off the head, fins, tail and entrails. These scraps (except for the entrails) can not be thrown away, but used to make soup. Be sure to cut off the black film. Then divide the fish into fillets, cutting off the ridge. Wash the resulting fish pieces and dry with a paper towel.
2. Now prepare the marinade. Put mayonnaise, seasoning for fish into a container, squeeze the juice from half a lemon, add salt and black pepper.
3. Stir the marinade well.
4. Now take each fillet and coat them with the prepared marinade. Wrap the container with the fish with cling film and leave to marinate for 1 hour.
5. Meanwhile, wash the mushrooms, dry and cut into strips, as shown in the photo. You can peel the champignon caps if you wish, although this is not necessary.
6. Heat a frying pan with refined vegetable oil and send the mushrooms to fry. A lot of liquid will be released from the mushrooms during frying, it is necessary that all of it evaporates completely, so set the high heating mode.
7. While the liquid from the mushrooms is evaporating, peel the onions and cut them into half rings.
8. Then send the onion to fry in a pan with mushrooms. Season the mushrooms with salt and black pepper.
9. Put the pickled mackerel on a baking sheet. Pour the soy sauce over it and grind with finely chopped garlic.
ten. Place fried mushrooms on top.
11. Grind the whole composition with grated cheese and send the mackerel to bake in the oven for 30 minutes at 200 degrees.
See also a video recipe on how to cook baked mackerel in the oven.
