Mackerel in the oven (delicious lunch)
Description
The recipe won't take much time. Don't be intimidated by baking fish—although it may seem difficult at first glance, it's actually very simple and quick, and the result is incredibly delicious! You'll need to stuff the mackerel with a sauté of carrots and onions, while the potatoes and mushrooms serve more as a side addition rather than a main dish. Be sure to use lemon and lemon juice—they will not only make the fish look more appealing but also give it a special flavor. Brush the cooked mackerel with garlic butter for extra aroma. Serve hot.
Instructions
- 1
Step 1
1. Wash the mackerel, cut the fish from the bottom, remove the innards and gills, rinse and dry with paper towels. Salt, pepper, and sprinkle the fish with spices.
- 2
Step 2
2. Set the fish aside and prepare the sauté: slice the onion into thin half-rings and sauté in heated vegetable oil until soft. Grate the carrot on a coarse grater and add to the softened onion. Season with salt and simmer until the carrot is partially cooked.
- 3
Step 3
3. Slice the potatoes into thin rounds. Squeeze juice from half a lemon, and slice the other half into thin semicircles. Fold the foil in half, place the fish on it with the back side down, and shape it into a pouch.
- 4
Step 4
4. Stuff the mackerel with the sautéed mixture, pressing it in firmly. Place lemon slices along one side of the fish, then add more of the sautéed mixture. Put two spoonfuls of the sautéed mixture into the cavity where the gills were. Arrange potatoes, lemon, and mushrooms alongside the fish.
- 5
Step 5
5. Lightly drizzle with lemon juice. Season the potatoes with salt. Sprinkle the potatoes and mushrooms with oil. Place the foil with the fish onto a foil-lined baking sheet and bake in a preheated oven at 180 degrees for 25 minutes.
- 6
Step 6
6. Prepare the sauce: mix vegetable oil with garlic and chopped herbs. Pour the sauce over the dish.