Stuffed mackerel in the oven

Awesome fragrant fish will be a decoration on any table. Delicious and beautiful mackerel will take pride of place on any table, but it's not at all difficult and troublesome to cook it, as it may seem at first glance. In addition, mackerel is very useful - it contains a lot of Omega-3 fatty acids, which are simply necessary for our body, and it also contains iodine, calcium, phosphorus, iron and other useful substances. And the addition of vegetables will make the taste of fish richer and more balanced. Served with fresh vegetables and herbs

nasstin

The author of the recipe

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Composition / ingredients

servings:

Mackerel

700

Onion

150

Carrots

150

Bell pepper

200

Vegetable oil

Garlic

Olive oil

Table salt

to taste

Ground black pepper

to taste

Hard cheese

100

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 12 g

Fats 46 % 13 g

Carbohydrates 11 % 3 g

175 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make stuffed mackerel in the oven? To prepare this dish, we will need large fresh mackerel, vegetables and a little vegetable oil
Step 2:
Take care of vegetables first. Peel the onion and carrot and rinse well under running water, then finely chop the onion and grate the carrots on a coarse grater. If desired, you can add other vegetables to taste or mushrooms, which are also lightly fried in advance
Step 3:
Pass the onion and carrot in preheated vegetable oil until soft, then add the bell pepper and pass it for another 2-3 minutes. It's not the season for fresh vegetables, so today I have frozen pepper - very convenient, tasty and budget
Step 4:
That's how the filling is ready in almost a few minutes!
Step 5:
Now it's time to do our mackerel. Rinse it well under running water and dry it with paper towels. Then use a sharp knife to make transverse incisions near the head and about 3 cm from the tail, cutting through the ridge
Step 6:
Then make another longitudinal incision along the entire ridge, separating the fillet from the bone with a knife. Now carefully remove the spine and insides of the fish
Step 7:
Now carefully remove the rib bones with tweezers or just with your hands. It is also very important to remove the black film on the abdomen - it is bitter and can spoil the taste of the finished dish.
Step 8:
Add salt and pepper to taste
Step 9:
Add a little olive oil - literally 1 tablespoon will be quite enough
Step 10:
Grate garlic on a fine grater or pass through a press
Step 11:
Rub the belly of the mackerel well with a mixture of salt, pepper, garlic and olive oil
Step 12:
Put the mackerel in a baking dish, put the filling of vegetables, rub the hard cheese on top, and smear the top with a small amount of mayonnaise so that the cheese crust does not dry out during baking. Bake the stuffed mackerel in a preheated 180 degree oven for 30 minutes
Step 13:
Bon appetit!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.