Baked whole trout with vegetables. Trout with vegetables in the oven - five best recipes

Both adults and children love the tender trout meat; moreover, it does not require special culinary manipulations to prepare a delicious dish from it. This fish is good both boiled and fried. And today we decided to talk about how tasty and healthy rainbow or river trout baked in the oven is: the recipe for the dish is as simple as possible and allows you to do any culinary experiments.

To ensure that the fish baked in the oven is tasty and tender, let’s start with recommendations for its the right choice. Experienced chefs are convinced that the most delicious will be the one sold in stores live in aquariums. Naturally, rainbow trout does not reach all retail outlets in this form. Most often it can be found chilled or frozen: of these two options, the first is preferable.

Be careful when choosing fish

Chilled fish must be carefully inspected to ensure its freshness.

The bright burgundy color of the gills testifies to the quality of the fish. If they are pale, then we conclude that the carcass has been lying on the counter.
The second argument that can confirm the freshness of fish is transparent eyes. When they're cloudy – We put the fish aside and look for something fresh.
Finally, don’t forget to smell the carcass: it should have a pronounced fishy smell. If the aroma is alarming and does not arouse appetite, it is better not to make the purchase.

If you have frozen fish in front of you, then you will need one more recommendation. Experienced cooks they know how to defrost it in order to preserve its unique taste and aroma: to do this, it is better to simply place the carcass in the washbasin under running cold water.

Once the fish is purchased, all that’s left is to process it. Cleaning the scales will not cause a problem: this can be done with a special device, or with an ordinary knife. The main thing is to do everything carefully so as not to damage the skin. Then it’s a little more complicated: to painlessly remove the ridge from the carcass, first lightly beat the fish with the flat side of the knife, and then, applying pressure, run your finger along the ridge. After this, you will be able to remove the bones without damaging the tender fillet.

Whatever recipe you choose, the most delicious trout will be baked in the oven, to which a minimum of spices are added. Experienced chefs do not recommend getting carried away with experiments by adding a lot of spices and herbs.

The best ingredient for the dish is regular black pepper, preferably freshly ground. It will allow the taste of the fish to fully reveal itself without overshadowing it. What else goes well with trout is lemon and white wine. However, according to professional chefs, you should sprinkle the fillet with lemon after the fish is cooked. White wine will complement the taste simply as a drink, which we recommend serving at the table.

Now let's move on to practice: we will offer you more than one wonderful recipe. Which one you choose is a matter of taste. By the way, you can cook fish both in portions and whole. In the first case, the preparation of the dish will go much faster, and in the second, its priceless juice and aroma will be fully preserved.

Ready dish for lunch with side dish

To begin with, we will offer you a recipe with which you will be ready full lunch. This is a fish that we will bake in foil along with potatoes and other vegetables.

Having removed the bones, we begin stuffing.

To prepare you will need:

1 fish carcass;
1 onion;
0.5 fennel;
4-5 potatoes;
2 tomatoes;
2-3 cloves of garlic;
spices and herbs.

First, let's clean the trout from scales. Both river and rainbow fish are very easy to clean. Don't forget to clean the internal cavity. Although we will be roasting the whole carcass, let's remove the backbone from it, following the above recommendations. The difference is that we leave the tail and fillet on the skin so that you can fold the fish as if it were whole and undamaged.

For him you
Now rub the inside of the carcass with your favorite spices and herbs. The fish prepared for baking will wait, and we will process the vegetables:

Potatoes must be baked in their skins and then peeled.
Remove the skins from the tomatoes by scalding them with boiling water.
We pass the garlic through a press and chop the onion.
Then fry the onion along with the chopped fennel root until they become golden brown.
Cut the tomato and potatoes into pieces.

Back to the trout. Taking it out of the refrigerator, stuff the fish with fried onions and fennel. We fold it, giving it its original appearance, and place it entirely in the mold. Place vegetables cut into arbitrary pieces around. It remains to lay the garlic mass on top and pour vegetable oil over the fish.

Cooking fish with vegetables and potatoes in foil. How long should it be kept in the oven? Literally after 10-15 minutes it’s time to check readiness. The fish is ready when it turns light pink inside.

Fish steaks with vegetables in foil

Now we will offer you an equally delicious recipe, for which you need to divide the carcass into portions and cook it in foil. As a result, your table will be decorated with a delicious and very healthy dish.

Trout baked in the oven is a very tasty and healthy dish.

For it you need to buy:

trout carcass or ready-made steaks;
a jar of green peas;
2 leeks;
½ lemon;
olive or other vegetable oil for greasing molds and fish;
1 tbsp. l. grated ginger;
2 tbsp. l. soy sauce;
2 tomatoes;
parsley.

First, let's prepare a marinade with which rainbow trout will be able to reveal its flavor in full color. To do this, combine soy sauce and juice from half a lemon, a couple of tablespoons of vegetable oil and finely grated ginger into a single mixture. Rub the fish with this mixture.

After a quarter of an hour, you can grease the foil with vegetable oil, and then place the steaks in it. You can place chopped onions nearby and green pea. Without hesitation, pour the remaining marinade onto the dish. After this, we bring it to readiness in foil and in the oven. How long does it take to prepare the treat? At a temperature of 200 degrees it will be ready in literally 15-20 minutes. But we still have to brown it, because under the foil it will become juicy and a little pale. To do this, send the fish open to the oven, placing tomatoes cut into slices on a baking sheet.

You can take out an appetizing dish and serve it hot. Baked fish will be delicious with potatoes and any other side dish. Alternatively, at the end of baking, you can also decorate the dish with cheese. Then it will melt and cover the fish with an appetizing golden crust.

Trout meat is very tender and aromatic. How many culinary masterpieces can be prepared from it? But in order for it to turn out soft and tasty, you should strictly monitor the baking time. There are many recipes for preparing this fish; you can bake it whole or in pieces, add vegetables, lemon, or make it with a side dish or sauces. In any case, the fish turns out amazing.

The most widespread recipes are baked trout in the oven. According to nutritionists, trout in this form is great option dietary nutrition. It can be used to prevent heart disease and in the treatment of gastrointestinal diseases. Baking allows you to preserve everything taste qualities And useful material fish. In addition, to cook fish in this way, a minimum of effort and expense is required.

This delicate fish is also popular among mothers who cook it for their children. The peculiarity of cooking trout in the oven is that very little time is spent on cooking, which is also attractive for working housewives. Each time you can add something new to the recipe, so the dish will be different every time. This will allow you to qualitatively diversify the menu.

Recipe: “Trout baked in foil”

To prepare this dish you will need the following ingredients:

1 medium fish;
30-35 g ginger root;
Juice of 2 lemons;
2 tablespoons of vegetable oil (preferably olive);
A large bunch of greenery;
Spices to taste.

The purchased trout is cut: the belly is carefully cut with a knife, all the entrails are removed, and the peritoneum is thoroughly washed. Care must be taken to ensure that gallbladder was not damaged when removed.

The head and gills are removed, but the tail can be left. It is not advisable to cut the fish so that it retains its juiciness and tenderness during baking. The scales are removed by scraping from the tail to the head. To prevent scales from flying around the kitchen, you can do this in water.
The cleaned fish is washed again and dried with a napkin. The trout is ready for marinating. For the marinade, take grated ginger root and lemon juice. Olive oil and spices are added to the mixture, everything is thoroughly whisked with a fork.

The fish is rubbed with the finished gruel outside and inside. To soak and saturate, you can wrap it in a plastic bag and leave it for half an hour. At this time, you should prepare the greens. You can take parsley, thyme, basil, chop finely, cut the lemon into thin slices, remove the seeds.
The baking sheet is covered with two pieces of foil, the size of which will allow you to wrap the whole fish. The lower part can be lightly greased with oil to prevent the fish from burning, and sprinkled with lemon juice.

The marinated fish is stuffed with chopped herbs, and lemon slices are also placed there. Then it is carefully transferred to a baking sheet and wrapped completely in foil, carefully twisting the seams. You should end up with a sealed bag, with a little space left inside for hot air to circulate.

The oven is heated to 200 degrees and a baking sheet with fish is placed in it. Cooking time should not exceed 20 minutes. During this period, the trout will have time to bake and become saturated with the smell of greenery.
To get an amazing golden brown crust, the baking sheet is carefully taken out of the oven, a cut is made in the top of the foil and baked for another 15 minutes. This should be done carefully, since hot steam will emanate from the fish and you can easily get burned.

The dish is ready if the juice that is released has become transparent and the pulp itself has acquired a matte color. After removing the fish from the foil, it is placed on a dish and decorated with herbs and lemon slices.
As a side dish, you can use light vegetable salads, or prepare mashed potatoes or boiled rice.

Recipe: “River trout baked in the oven with vegetables”

To prepare two servings you will need the following ingredients:

2 small river trout;
1 large onion;
1 sweet pepper;
1 large tomato;
Lemon and a bunch of greens;
Vegetable oil.

You need to prepare 1 fish per person. The trout is cleaned of its entrails, its fins are cut off and thoroughly washed. Small fish should not be scaled. Salt is mixed with your favorite spices, and the fish is rubbed inside and out with this mixture. Pour lemon juice over the fish and leave to marinate for 20-25 minutes.

Vegetables are cut into cubes, greens are chopped. You need to leave a few sprigs of parsley to decorate the finished dish.

The baking sheet is covered with foil, the lower part of which is greased with oil. Thin slices of lemon are placed on the foil, then the fish is placed. The belly of the trout is stuffed with vegetables and herbs, and a special seasoning can be sprinkled on top. The foil is wrapped in such a way that the juice does not leak out when cooking the fish.

The oven is heated to 180 degrees, baking takes no more than 30 minutes. About five minutes before the end, you can carefully cut the foil so that the crust browns. The fish can be served directly in foil to preserve the amazing aroma and delicious juice of this dish.

Recipe: “Trout in foil baked with potatoes”

The basic recipe for trout baked in foil can be easily modified. For example, this fish goes well with potatoes. Vegetables acquire a very pleasant taste when roasted.

Ingredients:

1 trout per kilogram;
6-8 medium potatoes;
1 liter of cream;
0.5 cups soy sauce;
2 small onions;
5-6 cloves of garlic.

Clean and rinse the fish, soak for half an hour in a mixture of cream and soy sauce, then place on a baking sheet lined with foil. Sprinkle a mixture of chopped onion and garlic on top.

Peel the potatoes and cut them into thin slices so they have time to bake. Place on the sides of the fish, pour the remaining marinade over everything. Wrap the foil tightly, you can make small holes on top with a knife.

In order to prepare a truly juicy recipe, you need to correctly measure how long the dish spent in the oven.

The dish is placed in a preheated oven for 40 minutes. 10 minutes before readiness, the foil on top is cut and the marinade and juice are poured over the potatoes and fish. Before serving ready dish sprinkle with chopped herbs.

With vegetables - an exquisite and incredibly tasty dish that will satisfy your family and will delight them.

Trout baked with vegetables

Ingredients:

trout fillet – 550 g;
frozen vegetables – 300 g;
sweet pepper – 2 pcs.;
tomato – 1 pc.;
onion – 1 pc.;
garlic – 1 clove;
vegetable oil – 3 tbsp. spoons;
spices.

For the marinade:

soy sauce – 4 tbsp. spoons;
lemon juice – 2 tbsp. spoons;
spices;
honey – 1 teaspoon;
chili sauce – 1 tbsp. spoon.

Preparation

First let's prepare the marinade. To do this, mix with lemon juice, add liquid honey, season with spices and add chili sauce. Peel the garlic clove, chop it with a knife and squeeze it through a press. Now we prepare the fish: remove the skin from the fillet, rinse it under running water and cut it into portions. Next, coat the fish pieces with marinade, sprinkle with spices and add a little salt. We leave the fish to marinate for 30 minutes, and during this time we prepare the vegetables.

If you have a mixture of frozen vegetables, you need to defrost them first. We process the remaining vegetables and cut them into large slices. Pour vegetable oil into a baking dish, add frozen vegetables, onions and lightly add salt. Add sweet pepper, sprinkle with garlic and cover evenly with tomatoes. Place pieces of fish on top, pour a little marinade over them and place the trout with vegetables in a preheated oven. Bake the dish for 25 minutes at 180 degrees. Serve the dish to the table, pouring lemon juice over the fish.

Trout with vegetables in a slow cooker

Ingredients:

trout – 1 pc.;
bell pepper- 2 pcs.;
tomato – 2 pcs.;
cauliflower– 0.5 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
tomato paste – 2 tbsp. spoons.

Preparation

We clean, process and chop the vegetables into strips. Then put them in a multi-cooker saucepan, activate the “Baking” program and saute everything for about 20 minutes. At the end of cooking, add some salt to the dish, add tomato paste. Then fry the trout separately on the same setting in a slow cooker and serve along with vegetables to the table.

Whole baked trout with vegetables

Ingredients:

trout – 2 pcs.;
bacon - 6 slices;
garlic – 2 cloves;
parsley – 1 bunch;
spices;
olive oil.

Preparation

We clean and rinse the trout. We peel the garlic and pass it through a press. Squeeze the juice out of the lemon and pour the mixture over the fish. lemon juice and olive oil, rubbing with grated garlic, salt and pepper. We wash the dill, set aside a few sprigs for decoration, and finely chop all the remaining greens and stuff the trout with it. Then wrap it with sliced bacon, place it on a greased baking sheet and bake in a preheated oven for 30 minutes.

Trout with vegetables

Ingredients:

trout fillet – 4 pcs.;
zucchini – 1 pc.;
lemon – 1 pc.;
red onion – 2 pcs.;
eggplant – 1 pc.;
couscous – 200 g;
olive oil;
parsley.

Preparation

Chop the zucchini into slices, peel the red onion, eggplant and pepper and cut into cubes. Preheat the oven to 220 degrees, grease the fillet on both sides with olive oil and squeeze a little lemon juice on top. Place all the vegetables in a heatproof dish, pour in the oil and stir until it is evenly distributed. Add some salt, pepper to taste and place in the oven for 35 minutes.

Place the couscous in a saucepan and pour a glass of boiling water, stir and place over medium heat until the water boils. After this, remove from the stove, cover with a lid and leave for 5 minutes. Then heat a frying pan with a tablespoon of oil and fry the fillet over medium heat for about 3 minutes on each side. Stir the couscous with a fork, mix with baked vegetables, squeeze out lemon juice and sprinkle with parsley.

Baked trout with vegetables can be a great holiday dinner that anyone will appreciate. It is worth noting that this dish turns out much tastier if you use only fresh red fish during the cooking process.

Baked trout: necessary ingredients for six persons

carrots - six medium pieces;
trout - two kilograms;
potatoes - ten pieces;
onion- five heads;
salt - one small spoon;
herbs, peppers and other seasonings for decoration and taste;
lemon - one half;
sunflower oil - two large spoons;
mayonnaise - 200 grams;
cheese - 160 grams.

Baked trout in the oven: processing red fish

Before baking trout in the oven, it should be marinated in lemon juice for half an hour. To do this, you need to take one two-kilogram fish, clean it of all the insides, remove the fins, head and tail, and then wash it well and cut it into steaks a couple of centimeters thick. Next, each piece of trout should be salted, peppered and sprinkled with lemon juice. In order for the fish to be saturated with seasonings and acid, it is advisable to put it aside for half an hour and start processing other products.

Baked trout: preparing vegetables

For such delicious dish It is recommended to take only fresh products. Potatoes, onions and carrots should be washed, peeled and chopped into large circles. Then they need to be placed in one pan and mixed together with salt and pepper.

Baked trout: recipe for cooking

In the event that lunch is designed for a large number of persons, then it is best to use a baking sheet for baking red fish. It must be well lubricated with vegetable oil, and then begin laying out vegetables and trout. The first layer should be potatoes cut into slices, followed by carrots and red fish steaks. It is recommended to evenly distribute onions, chopped into large rings, on the fish. After this, you need to mix 200 grams of full-fat mayonnaise, coarsely grated cheese, chopped herbs and a few small spoons of lemon juice in a separate bowl. Then the resulting mass needs to be poured over the entire surface of the prepared dish. It is recommended to place the baking sheet with vegetables and fish in a preheated oven for about one hour. It is worth noting that such a dish should be baked over low heat.

Baked trout: proper serving

After the potatoes and carrots become soft, remove the baking sheet with fish and vegetables from the oven and carefully place the dish on plates (one trout steak - one serving of lunch). It is recommended to additionally serve this dish with a salad of fresh herbs, olives, cucumbers and tomatoes. In addition, it is advisable to decorate the plates with thin lemon slices and lettuce leaves.

Helpful advice

If the number of guests does not exceed four people, then it is better to bake trout with vegetables in portion form. To do this, it is recommended to use thick foil.

This delicate fish is best baked in the oven, wrapped in parchment or foil. The fact is that in trout the fat is concentrated in the abdomen, and with this method of cooking it is distributed as evenly as possible.

How and how long to bake fish in the oven

When it comes to preparation, don't worry too much. The main thing is that the dish turns out to be edible. And for this you need to take into account all the features of cooking.

You will need for 4 persons:

4 portions of trout with skin;
2-3 sprigs of fresh mint;
a bunch of tarragon;
half a lemon;
coarse salt;
black pepper;
25 ml olive oil.

Time required: 40 min. Calorie content per 100 grams: 347 kcal.

Step 1. Preheat the oven to 180 C.

Step 2. Prepare the marinade for trout: combine finely grated lemon zest with oil, add salt, add ground pepper and mix everything well.

Step 3. Rub the fish pieces generously with marinade. Rinse the greenery sprigs well, then dry with paper towels.

Step 4. Line the pan with an oiled sheet of parchment. Place the fish in a mold, along with the herbs, and place in the oven. Make sure the pieces don't burn. After 10 minutes. pour the wine over the steaks and cook for another 15 minutes.

Oven-baked fish steaks wrapped in foil

You will learn how to cook perfect, delicious and very easy-to-cook trout from this recipe.

1 trout weighing from 300 to 400 g;
3 slices of lemon;
2 sprigs rosemary or to taste;
2 sprigs or thyme to taste;
a small peeled garlic clove;
20 ml refined oil (olive);
25 ml dry wine (white);
4 pieces cherry tomatoes;
season to taste.

Cooking time required: 60 min. One serving (100 g): 299 kcal.

How to bake trout steaks in foil in the oven:

Step 1. Mix salt and pepper. Rub the fish pieces with this mixture. Cut lemon slices into slices. Make a small cut in the fish pieces and insert the lemon into them.

Step 2. Line a baking dish with universal foil and pour in a little oil.

Step 3. Place pieces of fish with lemon, next to them are cherry tomatoes, cut in half, garlic, and sprigs of herbs.

Step 4. Drizzle the fish with oil and any white wine. Connect the edges of the foil.

Step 5. Preheat the oven, place the pan and bake for 25 minutes. Suitable cooking temperature is from 150 C to 180 C.

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How to cook fish steaks with vegetables

Fish, complemented with vegetables, will become a truly delicious dish. And the recipe below is easy to repeat in your own kitchen.

4 large pieces of trout (200 g each);
1 zucchini squash;
1 sweet pepper (red);
6 pieces cherry tomatoes;
1 onion;
Art. spoon of lemon juice;
Art. a spoonful of olive oil (extra virgin);
dry mixture of herbs to taste;
Season with spices at your discretion.

Time required: 90 min. 100 g serving contains: 260 kcal.

How to cook trout steaks with vegetables:

Step 1. Chop the pepper pod, zucchini into cubes, cherry tomatoes in half, and onion into thin half rings.

Step 2. Place the prepared vegetables in a greased form, season to taste with spices and oil. Gently mix the vegetables, let them absorb a little of the marinade.

Step 3. Place fish pieces on top of the vegetables, sprinkle with herbs, a little salt, butter and lemon juice.

Step 4. Bake trout with vegetables for 20 minutes. Cooking temperature is from 160 to 180 C. Fish is served both cold and hot.

Delicious rainbow trout in tomato sauce

Trout can be stewed in the oven when ready tomato sauce, adding a little butter and ground crackers, but you can make the sauce yourself from ripe tomatoes.

Needed for 3 persons:

3 trout steaks;
20 g flour;
45 ml vegetable oil;
160 g onions;
15 g ground crackers;
300 g ready-made tomato sauce (or fresh tomatoes);
a pinch of peppercorns.

Cooking time: 25-30 min. Serving 100 g of dish: 250 kcal.

How to deliciously bake rainbow trout steaks with tomato sauce:

Step 1. Pour salt and peppercorns into a mortar (or other convenient container), grind thoroughly, add flour. Bread the fish pieces in this mixture, then lightly brown them in butter.

Step 2. Place on a greased baking sheet and surround it with chopped onion into rings.

Step 3. Pour the sauce over everything, sprinkle with crushed breadcrumbs, sprinkle with oil and bake in the oven.

Tip: For the sauce, grind the peeled tomatoes in a blender, add spices and a little refined oil. If the mixture turns out thick, add a little boiled water, stir again and boil for 10 minutes.

Bake tender fish and potatoes in the oven

Trout prepared according to this recipe is eaten even by those who do not like fish dishes. And guests will probably demand more.

Required set of products:

2 pieces (180 g each) trout;
200g potatoes;
100 g leeks;
1 medium-sized lemon;
100 ml of any dry white wine;
4 sprigs of cilantro for decoration;
1 piece of ginger root;
60 ml refined olive oil;
8 g coarse salt;
2 g ground pepper.

Time required: 45 min. Serving value per 100 g: 240 kcal.

Recipe for trout steaks with potatoes step by step:

Step 1. Wash the lemon and chop it into circles. There is no need to peel the zest.

Step 2. Preheat the oven to 190ºC.

Step 3. Wash the potatoes, peel them and cut into thin rings with a sharp knife. Chop the leek into circles.

Step 4. Place 2 squares of oiled baking parchment on the table. Place prepared potatoes and onions on each, top with a piece of fish with lemon slices, sprinkle with ginger and pour over wine. Add pepper to taste and add a little salt.

Step 5. Lift the corners of the parchment up and connect them to form a spacious bag. Transfer them to a suitable baking tray and bake until done. Approximate time 25 minutes.

Step 6. Serve by placing parchment bags with fish on a plate. Garnish with cilantro sprigs.

Fish with potatoes, cherry tomatoes and capers

Almost any fish goes well with capers and dry white wine. Prepare trout according to this recipe, it will turn out great.

trout (steaks 180 g) – 4 pieces;
a handful of capers (canned);
ten cherry tomatoes;
medium-sized lemon;
2-3 pieces of potatoes;
eight sprigs of thyme;
65 ml white wine;
80 ml odorless oil (olive);
a pinch of ground pepper;
a pinch of sea salt.

Time required: 50 min. Per serving (100 grams): 237 kcal.

Step 1. Cut the cherry tomatoes in half, peel the potatoes and chop them into thin circles.

Step 2. Place potato slices on the bottom of a tall dish, then cherry halves, sprinkle everything with canned capers, pour over 35 ml of olive oil, and place six sprigs of thyme on top.

Step 3. Marinate the fish pieces. Grind salt, pepper, thyme leaves in a mortar, add olive oil and mix. Rub the fish inside and out with this mixture.

Step 4. Place the marinated fish on potatoes and tomatoes and place the dish in the oven. After five minutes, pour white wine over the trout. After this, cook for another 20 minutes.

Who among us doesn’t love such tender, aromatic fish as mackerel?! In addition to its excellent taste, it is easy to process and has no small bones.

That is why it can be given to small children without worrying about them choking on the bones. Mackerel can be smoked, fried, stewed, but the healthiest fish will be fish cooked in the oven.

There are many recipes for cooking mackerel. Let's look at the most popular ones.

Cooking time: 25 minutes.

Clean the fish: remove the head, tail, and entrails. Dry with a paper towel. Then add salt, sprinkle with seasoning and set aside for 5 minutes.

Cut the lemon into slices. Place on a wire rack. Place fish on top. Bake mackerel for 20 minutes.

Fish cooked in the oven on a grill grate turns out very beautiful in appearance. Serve the fish in portions, cutting it into small pieces. You can decorate the mackerel with lemon slices, lettuce leaves, and cherry tomatoes.

Lemon is the main secret to preparing the perfect mackerel dish. It prevents the carcass from burning and sticking to the grill. But lemon also performs another function: it gives the fish a subtle citrus aroma with sour notes.
To quickly cook mackerel baked in the oven, you need to use no more than three ingredients.
If you use fresh frozen mackerel, then you do not need to completely defrost it. Slightly frozen fish will turn out even tastier, since it will be baked in its own juice.

Cooking time: 1 hour

mackerel – 1 piece;
onions – 1 pc.;
carrots – 1 pc.;
lemon – 1–2 pcs.;
sour cream – 100 grams;
seasoning for fish - optional;
vegetable oil – 1 tbsp. l.;
salt pepper.

Step-by-step recipe for cooking

Wash the fish, remove the head and entrails. Rub the mackerel with salt inside and out. Sprinkle with pepper and seasonings. Place in the refrigerator for half an hour to marinate the fish.

Remove the carcass from the refrigerator and make transverse cuts on the back. Place thin lemon half rings into them.

Grate the peeled carrots on a coarse grater, cut the onion into small cubes. Salt the vegetables and stuff the mackerel with them.

Coat the prepared fish with sour cream and sprinkle seasoning on top again. Place the carcass on foil, close it tightly so that the juice does not seep out during cooking, and place in an oven preheated to 200 degrees for 30 minutes.

Serve the fish in foil, unfolding the edges and sprinkling the dish with fresh herbs.

If the back of a mackerel is wide, it means the carcass is fatty. The fish will turn out juicy.
If the fish used for cooking is not fresh, but frozen, then it must first be slightly defrosted. This must be done in the refrigerator.
The dark film lining the abdomen must be removed. Otherwise, the fish will taste bitter.
There is no need to bake mackerel for longer than the allotted time, because then it will turn out dry and may burn.

Cooking time: 40 minutes.

mackerel carcasses – 3 pcs. (for 3 servings);
large potatoes – 3 pcs.;
onions – 1 pc.;
carrots – 1 pc.;
greens (parsley, dill) – 1 bunch;
salt, pepper, seasonings.

Step-by-step cooking recipe:

Wash, clean and dry the fish with a paper towel. Make small cuts on the sides.

Peel the onion and cut into thin half rings. Insert it into the cuts in the carcass.

Peel carrots and potatoes and cut into small cubes. Season with spices, salt and pepper. Add vegetable oil.

Place the fish in the sleeve and place vegetables on the sides. Let the fish brew and soak for an hour.

Bake the mackerel in a preheated oven for half an hour.

Serve the finished dish in portions, garnished with herbs.

To prevent the fish in your sleeve from burning, it is advisable to place a layer of onion under it.
Cumin is suitable as a seasoning for mackerel. This spice will give the fish a spicy taste.
Potatoes and carrots served on the table along with fish will look more interesting on the dish if you cut them with a curly knife.
When choosing mackerel, you need to pay attention to its appearance. The carcass should be light gray in color, but a yellowish tint should be alarming. He talks about freezing and thawing the fish several times.

If you plan to serve the fish in portions, then it is better to immediately bake it in the oven in pieces.

Cooking time: 35 minutes.

Process the mackerel: cut off the head, fins, remove the entrails, get rid of the black film on the belly. Wash the cleaned carcasses and pat dry with a paper towel. Cut the fish into pieces equal in width and add a little salt.

Make the dressing: mix horseradish, mustard and mayonnaise.

Line a baking pan with foil. Place the carcass pieces and pour the sauce over them. Use a spoon to coat each piece of fish until it is completely covered with sauce.

Place the fish in a hot oven. Bake for 30 minutes at 180 degrees.

Serve the fish in portions with mashed potatoes, lemon slices. You can decorate it with dill on top.

To prevent the board from becoming saturated with fishy smell after cutting the fish, you need to wrap it in a plastic bag and lay a paper towel on top.
If the fish is frozen and needs to be defrosted quickly, then the express method is suitable: put it in a salted cold water. Salt will prevent the fish from spreading and losing its appearance.
In order for the mackerel to bake evenly and be covered with a golden crust on both sides, 15 minutes after it is sent to the oven, you should turn the carcass over to the other side.

Cooking time: 30–35 minutes.

fresh or frozen mackerel – 1 piece;
bell pepper – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
champignons – 200 g;
hard cheese– 100 g;
sour cream – 1 tbsp. l.;
garlic – 3 cloves;
salt and pepper to taste;
spices;
olive oil for frying.

Step-by-step cooking recipe:

Process the fish: make a small cut in the head area from the back, as well as in the tail area. Make a cut along the ridge. It should be quite deep so that the ridge can be felt under the knife. Armed with scissors, remove the entrails from the back (ridge, gills, membrane). Pat the fish dry with a paper towel, both outside and inside.

Wash the champignons and cut into small pieces.

Grate the carrots, cut the onion into pieces, and cut the pepper into rings. Pour the prepared vegetables into a heated frying pan with olive oil. Sauté for 3 minutes. Add mushrooms to the pan. After another 5 minutes, add sour cream to the minced vegetables, salt and pepper the mixture. Add some fennel seeds and marjoram (or any other spices at the hostess's discretion).

Grate hard cheese on a fine or medium grater.

Salt the mackerel, grease with olive oil, as well as garlic, which must first be squeezed through the garlic press.

Make a fish boat: carefully place the cooled filling in the middle of the mackerel. You need to fill the fish tightly with the filling, because anyway, during baking, the vegetables will decrease slightly in volume.

Sprinkle the vegetables with grated cheese and place the mackerel in an oven preheated to 180 degrees. Bake fish stuffed with vegetables and mushrooms for 20 minutes.

Do not overcook the filling in the pan. Otherwise, it will turn out unattractive; vegetables and mushrooms will be good for porridge.
This mackerel recipe is ideal for festive table. Fish with a boat-shaped head, stuffed with vegetables and mushrooms, will decorate the table.
To avoid staining the baking sheet with grease while cooking fish, it is advisable to place parchment or foil underneath it. If you have nothing on hand, then you can use cabbage leaves.

Cooking time: 1 hour 20 minutes.

fresh mackerel – 2 pcs.;
hard cheese – 50 g;
medium-sized onion - 1 head;
tomato - 1 pc.;
flour - 2 tbsp. l.;
dry white wine - 50 ml;
lemon - 1 pc.;
parsley;
butter– 20 g;
salt pepper.

Step-by-step recipe for preparing the dish:

Process the fish: remove the head, tail, and entrails. Cut the mackerel crosswise. Season the prepared fillet with salt and pepper and pour in white wine. Let it brew for 1 hour.

Peel the tomato: put it in boiling water for 30 seconds and then dip it in cold water. After this, the skin will come off easily. Cut the vegetable into small cubes.

Peel the onion, cut it as if for frying and place it in a heated frying pan, melting the butter in it in advance. After a short sauté, add the tomatoes to the onions. Wait 3 minutes, remove the pan from the heat.

Wash the parsley and chop finely. Squeeze the garlic through the garlic press. Add chopped parsley and garlic to the cooled roast. Add a little salt. Grate the cheese and also add to the total mass.

Remove the mackerel from the marinade, pat dry with a dry towel, and roll each piece of fillet in flour.

Pour sunflower oil into a heated frying pan and fry the fillet on both sides, 2 minutes on each side.

Turn on the oven, preheat it to 180 degrees. When the fish is half-cooked, place it on foil and cover it with prepared vegetables. Place the dish in the oven. Bake breaded mackerel with cheese for 15 minutes.

Mustard, tartar sauce, and lemon juice go well with mackerel.
For convenient processing of fish, you need to remove the fins from it with special scissors. The knife can easily jump out of your hands, causing injury to the owner.
To prevent the skin from acquiring an unpleasant odor during fish processing, it is better to work with mackerel while wearing protective gloves.
To save time on cooking fish, you need to preheat the oven.