Mackerel baked in a sleeve quickly and deliciously

Mackerel baked in a sleeve quickly and deliciously

I always have mackerel in my freezer. When I want to cook something hearty for dinner, but not waste a lot of time on cooking, I cook mackerel in the oven in the sleeve. The baked dish is not only tasty, but also very pretty in appearance. The color of the fish resembles smoked fish, because it turns yellowish in color after baking.

In my own recipe, I use the most common spices: salt and ground pepper. But, I would like to see that you can safely sprinkle the fish with lemon juice or use ready-made spices for fish, which are sold in bags. Follow the step-by-step photos and you will succeed.

When buying mackerel at the market, I would recommend paying attention to the appearance of the fish. The main thing is that it does not have to have yellowish streaks; the scales have to be shiny. If you buy fish in a store, then pay attention to its expiration date and whether there is a second sticker with an expiration date, because you can often see this.

Why do I recommend baking mackerel in the sleeve? The point is that you will avoid the powerful fishy aroma when baking the fish. Due to the sleeve, it will actually not be there. Also, you will not stain the baking sheet or baking dish. Agree - this is very cool!

Required ingredients:

• large mackerel – 1 piece;
• salt - to taste;
• ground pepper - to taste;
• baking sleeve – 25-30 cm (length depends on the size of the fish).

How to cook baked mackerel in the sleeve

So, put the mackerel in the sink, clean it, cut it, remove the entrails, cut off the head. Wash the inside of the mackerel's belly.

Now salt it on all sides and inside. Do the same with ground pepper.

Place the mackerel in a baking bag. Be sure to tie it on both sides. Use a needle to make several punctures in the top of the sleeve so that it does not swell when baking the fish.

Place the fish in the oven for 20-25 minutes. Temperature – 200 degrees.

Transfer the finished fish to an elongated dish and serve it to the table. Soy or garlic sauce will be a good addition to this dish.

The most delicious mackerel comes out if you bake it stuffed with vegetables, as in the “Boat” recipe.

Mackerel baked in a sleeve in the oven

Option 1: Traditional recipe for mackerel baked in the oven in a sleeve

The type of fish chosen for baking is accessible in every sense - mackerel is inexpensive and its production volumes are quite significant. Another huge advantage is the absence of bones in the back fillet and an insignificant number of them in the abdomen. Gutting a fish is very simple, and the amount of waste is small, even the head weighs little.

When cutting mackerel, use a couple of tips. When working with carcasses that are not one hundred percent thawed, use a very sharp and narrow knife. The first step is to cut off the fins at the gill covers; this can be easily done with scissors. Then, turning the carcass over with its back up and holding it with an unoccupied hand, separate the head with a knife. Try to create this in one cut, running the blade along the curves of the head. Insert the edge of the knife into the abdomen and use the very tip to rip it open from the inside. Clean the insides, wash the inside and, helping yourself with a knife, grab and remove the films.

The upcoming cutting of the carcass is done according to the recipe, in particular, the first of the proposed recipes involves removing the spine bone and baking with lemon.

Ingredients:

• mackerel, frozen – two carcasses;
• big lemon;
• two onions;
• refined oil.

Step-by-step recipe for making mackerel in a sleeve in the oven

We wash the fish, remove the head and entrails. Having opened the abdomen, scrape its walls with a knife to remove the black film, then rinse it again.

After drying, place the mackerel carcasses on a cutting board. Using a well-sharpened knife, cut from the side of the abdomen along the ridge. We do not touch the skin, it must remain intact. We separate the ridge.

Cut the lemon in half. We squeeze out one part and cut the other half into thin rings. Using halves of rings, finely chop the onion.

Sprinkle the fish meat with freshly squeezed juice, then rub it with salt mixed with pepper. Spread the onion sparingly on one carcass fillet, and lightly sprinkle the lemon rings on the other fillet with oil.

We fold the mackerel halves, giving the carcasses their initial appearance, and place both fish in a baking sleeve. Having fastened or tightly tied the edges, place the package on a baking sheet, pierce the surface of the package with a needle in several places along the surface.

Place the roasting pan in the oven and bake the mackerel for forty minutes.

Option 2: A quick recipe for mackerel baked in the oven in the sleeve

To say that this dish is no more difficult than scrambled eggs would not be such an exaggeration. You will only need two products and about 5 minutes to prepare them. If the fish is sufficiently defrosted, not even an hour will pass before a delicious treat will appear on the table.

Ingredients:

• mackerel – two carcasses;
• 35 ml natural soy sauce.

How to quickly cook mackerel in a sleeve in the oven

After cutting off all the fins, we separate the fish heads. Remove the entrails from the cut belly and carefully rinse the mackerel with water. In particular, carefully examine the belly; be sure to remove the film lining it, otherwise the dish will taste bitter.

Place the mackerel in a baking bag and seal it tightly on one side with a special clip. You can simply tie the edge of the sleeve in a knot or tie it with silk thread.

Pour some of the soy sauce into the bellies of the fish, and pour the rest on the outside. We tie the bag and carefully transfer it to a baking sheet. We give the fish to marinate for up to a quarter of an hour, and without wasting time, we preheat the oven.

Having pierced the bag in several places, place the roasting pan in the oven for 20 minutes. Place the baking sheet on the middle level so that the sleeve, swollen from the high temperature, does not reach the walls and top of the oven. When it comes into contact with a hot alloy, it will burst and the dish will be ruined - the fish will come out a little dry.

Option 3: Mackerel in a sleeve in the oven on a vegetable pad

The recipe is more complicated, for those who like dishes with the smell of spices. Do not use hot peppers, and if you compose the composition yourself, be sure to add snow-white peppercorns.

Ingredients:

• a kilogram carcass of mackerel;
• onion;
• one carrot;
• 20 ml oil;
• a third of a spoon of ground pepper consistency and a little more of “Italian herbs”;
• a spoonful of lemon juice and four thin slices of citrus;
• a sprig of fresh rosemary.

How to cook

Wash the defrosted fish carcass with water. We remove the entrails, remove the gills and wash the fish again, paying special attention to the abdomen and gill slits.

After drying with a napkin, place the mackerel on a cutting board and, with a well-sharpened knife, make transverse cuts on one side. We do not cut deep, we try not to reach the ridge by at least 2 mm.

Sprinkle the mackerel with lemon juice. After mixing half a spoonful of salt with herbs and spices, rub the fish on all sides.

Chop the peeled onion thinly into half rings, and cut the carrots into short strips.

Place lemon slices and a sprig of rosemary in the belly of the mackerel. We fill the slits with onion half rings, do not use all of them, be sure to leave half.

Having measured and cut off the appropriate length of the sleeve, tie one of the edges and place the mixture of the remaining onions and carrots in it. Add oil to the vegetables, pour in the remaining mixture of spices and salt, shake the sleeve a couple of times.

Having placed the bag on a baking sheet, level the vegetables and place them on the mackerel, with the cuts facing up. We fasten tightly or tie the free edge with a tight knot. In advance, pay attention to the perforation of the bag, the holes should be on top. If there are none, make them yourself by moderately piercing the top of the sleeve with a narrow, sharp object.

Bake the mackerel, without turning, for half an hour.

Option 4: Mackerel baked in the oven in a sleeve with potatoes

The fish is quite fatty, but in practice this may not be enough. Add three tablespoons of low-calorie salad mayonnaise to the list of ingredients, mix salt and spices with the sauce, and add a pinch of freshly grated garlic for flavor. Pour the mayonnaise marinade over the potatoes and add half the dill. After mixing, leave for a quarter of an hour, then add the carrots and continue from the third step, after half an hour, cut the bag and sharply raise the temperature, up to two hundred degrees. Watch the crust on the mackerel, don’t let it get too cooked.

Ingredients:

• medium-sized potatoes - one and a half kilograms;
• two huge, choice mackerels;
• half a lemon;
• two onions;
• 150 gr. carrots;
• mixture of peppers - a quarter spoon;
• a handful of chopped dill;
• spices “For baked fish.”

Step by step recipe

Gutted fish without heads, carefully washed and dissolved into pieces up to three cm wide.

Rinse the peeled vegetables with cold water. Cut the potatoes and carrots into thin slices, and the onion into quarters of rings. Mix the vegetables in a bowl, adding a little salt and pepper.

Having cut it to a suitable length, we perfectly fasten one of the edges of the sleeve and open it. Pour vegetables into the resulting bag, place them on the fish, and sprinkle with lemon juice. Lightly add salt, season with spices, sprinkle with chopped dill, and place thin lemon rings on it.

Tie the sleeve tightly and transfer it to the roasting pan. If there is no perforation on the sleeve, we apply it ourselves by puncturing it with a thin needle.

Place the baking sheet with mackerel in the oven and wait for it to heat up to 140 degrees, time for 40 minutes.

Option 5: Mackerel in a sleeve in the oven with onions

Another simple and fast method of marinating and baking mackerel. The choice of spices is left to your discretion, but if in doubt, just take any ready-made set, and add snow-white and black pepper to it to enhance the smell.

Ingredients:

• 5 small mackerel carcasses;
• large onion;
• three tablespoons of full-fat mayonnaise;
• a spoonful of small salt;
• spoon of vegetable oil;
• spices for baking fish.

How to cook

Wash previously defrosted fish with water. Having separated the head, we dissect the abdomen and remove the entrails. We scrape the inner surfaces with a knife, and then rinse the fish again.

Cut the onion into thin half rings into a bowl. Place dried mackerel carcasses on top. Sprinkle with salt, add spices and mayonnaise. Mix thoroughly and leave to marinate for half an hour.

We fasten it with a clip or tie one of the edges of the sleeve. Having opened it, place it on a baking sheet and moisten the lower inner side with oil. Place the marinated mackerel in the sleeve along with the onion. Having leveled it, pour in 50 ml of water and tie the free edge. Pay attention to the perforation; it should be oriented upward.

Bake mackerel marinated with mayonnaise in the oven in a sleeve for at least half an hour. When placing it in a hot cabinet, be sure to make sure that the sleeve will not come into contact with its walls when inflated.

Mackerel baked in a sleeve

Very warm and tasty fish without any hassle.

Ingredients for “Mackerel baked in a sleeve”:

• Mackerel – 2 pcs.
• Lemon - 1 pc.
• Basil - 1 tbsp. l.
• Rosemary (dried) - 1 tsp.
• Sour cream - 2 tbsp. l.
• Potatoes - 0.5 kg
• Salt

Production time: 60 minutes

Number of servings: 3

Nutritional and energy value:

Recipe for “Mackerel baked in a sleeve”:

Clean the fish and cut into portions. Place half a lemon wedge in any piece, pour over lemon juice (1 tbsp), add salt, and sprinkle with herbs. Leave to marinate for 30 minutes.

Peel the potatoes and cut them into thin slices.

Place everything in a baking bag and add sour cream. When you have everything packed, make a small puncture in the top of the sleeve.

Bake in the oven at 200 g for about an hour.

Enjoy delicious, fragrant fish and potatoes.

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August 28, 2015 Tatiana S-Sh #

April 7, 2015 difficult #

April 9, 2015 nusha74 # (recipe creator)

December 2, 2014 suliko2002 #

November 17, 2013 Oksana Volchkova #

May 29, 2013 Zheka Ya #

September 6, 2012 DEKADAHC #

September 8, 2016 difficult #

September 6, 2012 DEKADAHC #

November 18, 2011 Natalya313 #

May 4, 2010 Irina66 #

April 2, 2010 Zhannochkin # (moder)

April 3, 2010 nusha74 # (recipe creator)

December 12, 2009 Gabenka #

December 12, 2009 nusha74 # (recipe creator)

July 11, 2009 Liiki #

July 11, 2009 nusha74 # (recipe creator)

July 10, 2009 nusha74 # (recipe creator)

July 6, 2009 mkaterinka #

July 6, 2009 nusha74 # (recipe creator)

July 1, 2009 tat70 #

July 6, 2009 nusha74 # (recipe creator)

June 18, 2009 ol-la #

June 20, 2009 nusha74 # (recipe creator)

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June 13, 2009 nusha74 # (recipe creator)

June 13, 2009 nusha74 # (recipe creator)

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Mackerel baked in the oven in a sleeve

Option 1: Traditional recipe for mackerel baked in the oven in a sleeve

The type of fish chosen for baking is accessible in every sense - mackerel is inexpensive and its production volumes are quite significant. Another huge advantage is the absence of bones in the back fillet and an insignificant number of them in the abdomen. Gutting a fish is very simple, and the amount of waste is small, even the head weighs little.

When cutting mackerel, use a couple of tips. When working with carcasses that are not one hundred percent thawed, use a very sharp and narrow knife. The first step is to cut off the fins at the gill covers; this can be easily done with scissors. Then, turning the carcass over with its back up and holding it with an unoccupied hand, separate the head with a knife. Try to create this in one cut, running the blade along the curves of the head. Insert the edge of the knife into the abdomen and use the very tip to rip it open from the inside. Clean the insides, wash the inside and, helping yourself with a knife, grab and remove the films.

The upcoming cutting of the carcass is done according to the recipe, in particular, the first of the proposed recipes involves removing the spine bone and baking with lemon.

Ingredients:

• mackerel, frozen – two carcasses;
• big lemon;
• two onions;
• refined oil.

Step-by-step recipe for making mackerel in a sleeve in the oven

We wash the fish, remove the head and entrails. Having opened the abdomen, scrape its walls with a knife to remove the black film, then rinse it again.

After drying, place the mackerel carcasses on a cutting board. Using a well-sharpened knife, cut from the side of the abdomen along the ridge. We do not touch the skin, it must remain intact. We separate the ridge.

Cut the lemon in half. We squeeze out one part and cut the other half into thin rings. Using halves of rings, finely chop the onion.

Sprinkle the fish meat with freshly squeezed juice, then rub it with salt mixed with pepper. Spread the onion sparingly on one carcass fillet, and lightly sprinkle the lemon rings on the other fillet with oil.

We fold the mackerel halves, giving the carcasses their initial appearance, and place both fish in a baking sleeve. Having fastened or tightly tied the edges, place the package on a baking sheet, pierce the surface of the package with a needle in several places along the surface.

Place the roasting pan in the oven and bake the mackerel for forty minutes.

Option 2: A quick recipe for mackerel baked in the oven in the sleeve

To say that this dish is no more difficult than scrambled eggs would not be such an exaggeration. You will only need two products and about 5 minutes to prepare them. If the fish is sufficiently defrosted, not even an hour will pass before a delicious treat will appear on the table.

Ingredients:

• mackerel – two carcasses;
• 35 ml natural soy sauce.

How to quickly cook mackerel in a sleeve in the oven

After cutting off all the fins, we separate the fish heads. Remove the entrails from the cut belly and carefully rinse the mackerel with water. In particular, carefully examine the belly; be sure to remove the film lining it, otherwise the dish will taste bitter.

Place the mackerel in a baking bag and seal it tightly on one side with a special clip. You can simply tie the edge of the sleeve in a knot or tie it with silk thread.

Pour some of the soy sauce into the bellies of the fish, and pour the rest on the outside. We tie the bag and carefully transfer it to a baking sheet. We give the fish to marinate for up to a quarter of an hour, and without wasting time, we preheat the oven.

Having pierced the bag in several places, place the roasting pan in the oven for 20 minutes. Place the baking sheet on the middle level so that the sleeve, swollen from the high temperature, does not reach the walls and top of the oven. When it comes into contact with a hot alloy, it will burst and the dish will be ruined - the fish will come out a little dry.

Option 3: Mackerel in a sleeve in the oven on a vegetable pad

The recipe is more complicated, for those who like dishes with the smell of spices. Do not use hot peppers, and if you compose the composition yourself, be sure to add snow-white peppercorns.

Ingredients:

• a kilogram carcass of mackerel;
• onion;
• one carrot;
• 20 ml oil;
• a third of a spoon of ground pepper consistency and a little more of “Italian herbs”;
• a spoonful of lemon juice and four thin slices of citrus;
• a sprig of fresh rosemary.

How to cook

Wash the defrosted fish carcass with water. We remove the entrails, remove the gills and wash the fish again, paying special attention to the abdomen and gill slits.

After drying with a napkin, place the mackerel on a cutting board and, with a well-sharpened knife, make transverse cuts on one side. We do not cut deep, we try not to reach the ridge by at least 2 mm.

Sprinkle the mackerel with lemon juice. After mixing half a spoonful of salt with herbs and spices, rub the fish on all sides.

Chop the peeled onion thinly into half rings, and cut the carrots into short strips.

Place lemon slices and a sprig of rosemary in the belly of the mackerel. We fill the slits with onion half rings, do not use all of them, be sure to leave half.

Having measured and cut off the appropriate length of the sleeve, tie one of the edges and place the mixture of the remaining onions and carrots in it. Add oil to the vegetables, pour in the remaining mixture of spices and salt, shake the sleeve a couple of times.

Having placed the bag on a baking sheet, level the vegetables and place them on the mackerel, with the cuts facing up. We fasten tightly or tie the free edge with a tight knot. In advance, pay attention to the perforation of the bag, the holes should be on top. If there are none, make them yourself by moderately piercing the top of the sleeve with a narrow, sharp object.

Bake the mackerel, without turning, for half an hour.

Option 4: Mackerel baked in the oven in a sleeve with potatoes

The fish is quite fatty, but in practice this may not be enough. Add three tablespoons of low-calorie salad mayonnaise to the list of ingredients, mix salt and spices with the sauce, and add a pinch of freshly grated garlic for flavor. Pour the mayonnaise marinade over the potatoes and add half the dill. After mixing, leave for a quarter of an hour, then add the carrots and continue from the third step, after half an hour, cut the bag and sharply raise the temperature, up to two hundred degrees. Watch the crust on the mackerel, don’t let it get too cooked.

Ingredients:

• medium-sized potatoes - one and a half kilograms;
• two huge, choice mackerels;
• half a lemon;
• two onions;
• 150 gr. carrots;
• mixture of peppers - a quarter spoon;
• a handful of chopped dill;
• spices “For baked fish.”

Step by step recipe

Gutted fish without heads, carefully washed and dissolved into pieces up to three cm wide.

Rinse the peeled vegetables with cold water. Cut the potatoes and carrots into thin slices, and the onion into quarters of rings. Mix the vegetables in a bowl, adding a little salt and pepper.

Having cut it to a suitable length, we perfectly fasten one of the edges of the sleeve and open it. Pour vegetables into the resulting bag, place them on the fish, and sprinkle with lemon juice. Lightly add salt, season with spices, sprinkle with chopped dill, and place thin lemon rings on it.

Tie the sleeve tightly and transfer it to the roasting pan. If there is no perforation on the sleeve, we apply it ourselves by puncturing it with a thin needle.

Place the baking sheet with mackerel in the oven and wait for it to heat up to 140 degrees, time for 40 minutes.

Option 5: Mackerel in a sleeve in the oven with onions

Another simple and fast method of marinating and baking mackerel. The choice of spices is left to your discretion, but if in doubt, just take any ready-made set, and add snow-white and black pepper to it to enhance the smell.

Ingredients:

• 5 small mackerel carcasses;
• large onion;
• three tablespoons of full-fat mayonnaise;
• a spoonful of small salt;
• spoon of vegetable oil;
• spices for baking fish.

How to cook

Wash previously defrosted fish with water. Having separated the head, we dissect the abdomen and remove the entrails. We scrape the inner surfaces with a knife, and then rinse the fish again.

Cut the onion into thin half rings into a bowl. Place dried mackerel carcasses on top. Sprinkle with salt, add spices and mayonnaise. Mix thoroughly and leave to marinate for half an hour.

We fasten it with a clip or tie one of the edges of the sleeve. Having opened it, place it on a baking sheet and moisten the lower inner side with oil. Place the marinated mackerel in the sleeve along with the onion. Having leveled it, pour in 50 ml of water and tie the free edge. Pay attention to the perforation; it should be oriented upward.

Bake mackerel marinated with mayonnaise in the oven in a sleeve for at least half an hour. When placing it in a hot cabinet, be sure to make sure that the sleeve will not come into contact with its walls when inflated.