If you love fish, but can not stand the smell that is necessarily present when frying it, then this recipe is for you!
This dish is very easy to cook at home, even for beginners in cooking.
Mackerel baked in foil with aromatic additives, according to this recipe, is tender, juicy and fleshy.
With this method of cooking, the fish retains all the nutrients and it turns out incredibly tasty.
The recipe for mackerel prepared in this way is as simple as it is tasty.
And so many people when baking fish prefer it.
I like this recipe because the fish is cooked practically without any additives, and when you eat it, then you eat fish – and nothing else!
- two freshly frozen mackerel;
- one small bunch of parsley;
- two cloves of garlic;
- two tablespoons of vegetable oil;
- 4-6 slices of lemon;
- one fresh lemon;
- 1-2 tablespoons of lemon juice;
- salt and black pepper to taste.
Step-by-step cooking process
Defrost mackerel carcasses in advance, remove the head and fins.
We take out all the insides and the black film from the fish.
Rinse thoroughly under running water, and then dry with paper towels.
In a small bowl, mix salt and ground black pepper, rub the resulting carcass of the carcass of the fish from the outside and from the inside.
I carefully wash the lemon (or two, to your taste) with warm water and a brush (this must be done to remove the wax with which it is lubricated before transportation).
Then wipe and cut into thin circles.
We take out all the bones from the lemon circles and cut them into two equal halves.
Parsley is chopped very finely with a knife.
Peeled garlic cloves are also finely chopped with a knife or passed through a press.
In a bowl we shift the chopped herbs, add garlic, vegetable oil and lemon juice.
Mix everything thoroughly.
We spread the resulting mixture into the abdomen of the fish.
On the fish, from the side of the ridge, make several shallow cuts and insert lemon slices there.
Cover the baking sheet with foil, put the mackerel and cover with a second sheet of foil.
We send the pan with the fish into the oven, heated to 180 degrees, for 25-30 minutes.
Then remove the top layer of foil and let the fish brown for 5-10 minutes.
You can serve mackerel on the table both warm and cooled: it is beautiful in any form.