How to cook mackerel in foil
If you use frozen rather than freshmackerel, always very carefully select the fish. Do not take the old one, which had been frozen and stored for a long time - her skin is dry and has a dull color.
Frozen fish should be thawed and well cleaned from the inside. If you want to cook the holiday meal, the head was not cut, but simply remove the gills.
Remove the insides of the abdomen and a good clean from the black plenochki - it gives the finished dish bitter.
Stuffed fish can be any filling, but for the most successful meat flavored mackerel is a mixture of potatoes, carrots, onions, zucchini and mayonnaise.
Potato peel and cut into fine strips.
Zucchini - it is best to take the young to not cut the skin. They should be well washed, and also chop into fine strips.
Onions and carrots cut into strips or thin cubes.
All the vegetables with salt and mix well with mayonnaise.
Mackerel, baked in foil, stuffed vegetable family, it turns incredibly juicy and nourishing as it does not need to prepare a separate side dish for her.
Carcass mackerel little salt inside and put on a piece of food foil. In the belly of the fish put the prepared minced vegetables.
Carefully wrap the fish in foil, so that the seam was on top in the middle, and put on a baking sheet. This way you can cook any fish in foil - mackerel, pike-perch, trout.
Baking fish put in a preheated 180degree oven and bake 30 minutes. About 5 minutes before end of cooking, straight mackerel in the oven in foil disclose that she was a little browned. The juice, which is released with the fish, do not merge. We take out the pan from the oven, cover with foil and give the fish a bit of time - 3-5 minutes.
The finished baked mackerel can bring to the table directly on the foil or to pass on to a serving plate.
Before prepare mackerel in foil withoutRemember to warm up the oven. If you have prepared a side dish or stuff like mackerel, something for you even easier way of cooking this flavorful fish.
Before cooking mackerel in foil,Wash fresh dill or cockerels. Cut with a sharp knife herbs as finely as possible. Clove of garlic grate or chop with a knife and mixed with herbs.
Carcase shelled mackerel cut, portionedslices, season with salt and wipe it well on all sides with a mixture of herbs and garlic. Half a lemon cut into thin slices and arrange on top of the fish - mackerel on a medium size will need about 3-4 thin lemon ringlet.
Wrap fish in foil and bake in the ovenabout 15-20 minutes. Cooked mackerel removed from the oven and serve immediately to the table. Baked mackerel will be no less delicious if it is served chilled, it does not expand the foil until it is completely cool.
From fish cooked in this way it will be possible to prepare a delicious appetizer pate, sandwiches or fish salad. Bon Appetit!