1. Main Page
  2. Second course
  3. Buckwheat with fish in the oven

Buckwheat-Stuffed Baked Mackerel

Make dinner unforgettable — serve it beautifully! Mackerel baked with buckwheat may sound simple, but presented well it gives the table a festive, elegant look. You'll want a good-sized fish for this. The mackerel is butterflied along the back and stuffed with a savory buckwheat filling, then baked over a layer of carrot rounds that keeps the fish from sticking and scorching. Rosemary and garlic add aroma, but feel free to use other herbs and spices you like.

Olya-yayaAuthor avatar
Recipe author
Buckwheat with fish in the oven
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 9 g
Fats 36 % 10 g
Carbohydrates 32 % 9 g
158 kcal
GI: 33 / 67 / 0
    1. Rinse the fish, leaving the head on. Cut the mackerel open along the backbone, open it out flat, and remove the guts. Don't forget the black membrane inside — scrape it away too. Remove the gills, backbone, and bones. Once the fish is prepped, rinse it and pat dry with paper towels. 2. Pick over the buckwheat, cover it with water, and let it swell for about an hour. Meanwhile, peel and finely dice the onion. Trim and finely chop the celery. Wash and dice the tomatoes. Peel the garlic (use 2 cloves) and press it. Seed the chili and cut it into rings — leave the seeds in if you want more heat. 3. Sauté the prepped vegetables in sunflower oil until golden; refined sunflower oil is best for frying, or substitute another vegetable oil — olive or corn oil works well here. 4. Add the swollen buckwheat to the vegetables in the skillet, pour in some water (about 1/2 cup / 100 ml is plenty), and cook until the liquid has evaporated. Season with ground coriander, salt, and pepper to taste. 5. Stuff the prepared mackerel with the buckwheat-vegetable mixture. Peel and wash the carrots and cut them into rounds. Lay the carrot rounds on the bottom of a baking dish and set the stuffed mackerel on top. 6. Lay a couple of rosemary sprigs and a couple of unpeeled garlic cloves over the fish for aroma, and bake in an oven preheated to 400°F (200°C) for 20–30 minutes. 7. Garnish the finished dish to taste — fresh herbs or lemon slices, for example. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Smoked mackerel - 221  kcal/100g
  • Boiled mackerel - 211  kcal/100g
  • Fresh mackerel - 181  kcal/100g
  • Garlic - 143  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Celery stalk - 12  kcal/100g

Similar recipes

Related and additional categories: