Mackerel baked in foil
Description
The recipe won't take much time. It's believed that during cooking, the meat of this fatty fish tends to become dry. This is partly true, so it's best to always bake it in a pouch or foil, adding butter. This time, I decided to prepare it stuffed with simple fried onions. When ready, the mackerel baked in foil reminded me of fish with mushrooms—the combination of mustard and fried onions creates such a wonderful aroma. If you'd like to try a delicious and attractive dish, take a look. Serve hot.
Instructions
- 1
Step 1
1. First, we need to prepare the fish as a "boat." To do this, carefully remove the backbone and bones, gut the fish, then make a cut to create a pocket for the filling.
- 2
Step 2
2. Fry the peeled onion in vegetable oil until golden brown. Let it cool slightly.
- 3
Step 3
3. Then place the sautéed mixture into our fish and spread it evenly.
- 4
Step 4
4. Then press and close the carcass. And brush the surface with mustard.
- 5
Step 5
5. Place the butter, sliced into thin pieces, on top.
- 6
Step 6
6. Do the same with the remaining fish. Use 1-2 onions per fish. Wrap the fish tightly in foil and bake for about 40 minutes.
- 7
Step 7
7. When the fish is ready, let it cool slightly in the foil, then serve with herbs or fresh vegetables.