A dish from the oven is always healthy, and if it is a fish, then doubly. Mackerel recipe in its own juice with a photo.
Contents of the recipe with a photo:
- Ingredients
- Cooking mackerel step by step
- Video recipes
Mackerel baked in its own juice is a fish loved by many for its benefits, juiciness and ease of preparation, and it is also very tasty. Despite the fact that the fish is quite fat, the demand is the greatest. Mackerel from the oven may well be a separate independent dish. It will also perfectly complement the side dishes of rice, potatoes or other vegetables and decorate the festive table.
You can buy it in almost every supermarket, it is not at all expensive, very useful and has a great advantage, since it has very few small seeds. When choosing mackerel, you should pay attention to its appearance, it should be elastic, without yellow spots, with a moderate, not pungent fishy odor. If the fish has a head, then the eyes should not be cloudy, but the gills should be red or pink.
There are many recipes for mackerel, but fish cooked in the oven is considered the most delicious and healthy. That is why it is most often baked. We offer the easiest and fastest recipe for mackerel in its own juice. Many people prefer this kind of preparation, without any additives.
So, we need the fish itself, well washed and peeled, spices and lemon. The mackerel carcass needs to be cut into loins, season with salt, pepper, pour over with lemon juice and bake until tender. The result is a healthy and tasty dish for the whole family, and nothing is wasted time.
- Calorie content per 100 g - 228 kcal.
- Servings Per Container - 3 Servings, 250 g
- Cooking time - 10 minutes to prepare and 20 minutes to bake
Ingredients:
- Fresh frozen mackerel - 3 pcs.
- Lemon - 1 pc.
- Salt to taste
- Ground black pepper - to taste
- Bay leaf - 2 pcs.
Step by step cooking of mackerel in your own juice
1. The first step is to defrost the fish. You shouldn't use water or microwave for this. You just need to get the carcasses out of the freezer in advance, place them on a dish and place them on the lower shelf in the refrigerator so that the fish thaws naturally. This will take about 12 hours. Next, you need to free it from the insides, cut off all the fins and rinse thoroughly. By the way, it is more convenient to do this when it is still slightly frozen. Pat dry with a paper towel. And inside the mackerel has a thin and transparent black film, it must also be removed, since it will taste bitter in the finished fish. Well, and be sure to mill and remove the bones, so that you can eat with pleasure later and not be afraid that some small bone will get stuck in your throat.
2. At the next stage, clean and dry fillets should be rubbed with salt and pepper, add bay leaf and pour over with lemon juice. You can also use fish seasoning or whatever you like. But mackerel in its own juice is good that way, without unnecessary spices. And if you rub it with a piece of butter, then it will acquire a unique aroma.
3. Next, two files must be connected to each other, as it was originally. Only now they are without the main connective bone. And wrap it in non-stick paper, as if in candy. Why parchment? Yes, because no matter how you grease it with oil, the skin still partially adheres to the foil. Therefore, we recommend using parchment paper.
4. We send the mackerel into an oven preheated to 180 degrees and bake for 20 minutes. So that is all. The fragrant and delicious fish is ready. In order not to violate its integrity and appearance, you can serve directly in paper. Bon Appetit!
This recipe for mackerel in its own juice is quite worthy of a good assessment. After all, the taste of the dish exceeds all expectations. Thus, fish can be cooked even in nature. And your family and friends will always be grateful for a healthy and tasty lunch or dinner.
Video recipes for mackerel in its own juice
1. How to cook mackerel in your own juice:
2. Recipe for mackerel in its own juice at home:
