Oven-Baked Mackerel with Onion and Carrot

Cooking method

1. Step 1:

   

   Gather all your ingredients for baking the mackerel with vegetables. Use a large carrot and onion. When picking mackerel, look for fish that are undamaged and not caked in ice. If the fish are big, use 2 for this amount of ingredients — go by the weight given in the recipe. Any odorless oil will do.

2. Step 2:

   

   Peel and rinse the onion and carrot. Grate the carrot on the coarse holes of a box grater and cut the onion into small dice. Cut this way, the vegetables cook faster and the filling comes out more even.

3. Step 3:

   

   Use a skillet big enough to hold both the carrot and onion. Heat the pan and carefully add the oil (setting a little aside to grease the foil later). Since carrots take longer, start with the grated carrot. Cook over medium heat, stirring now and then, for about 2 minutes.

4. Step 4:

   

   When the carrot starts to soften, add the chopped onion and cook 3 more minutes over medium heat. Be sure to stir so the vegetables cook evenly and don't dry out. Salt lightly and mix. Take off the heat and let it cool completely.

5. Step 5:

   

   Prep the mackerel. You don't need to thaw it ahead — just take it out of the freezer before you start; slightly frozen fish is easier to clean. Gut it and rinse well under running water. Be sure to remove the dark membrane inside — it gives the fish a bitter taste. Preheat the oven to 400°F (200°C).

6. Step 6:

   

   Carefully cut each fish open lengthwise and remove the backbone and all the bones. Pat the fillets dry with paper towels so the fish doesn't turn watery from excess liquid. Use a large sheet pan, line it with foil, and lay the fish out evenly.

7. Step 7:

   

   Salt lightly and season with dry spices. If your spice blend already contains salt, cut back on the salt you add — otherwise you'll over-season and spoil the flavor.

8. Step 8:

   

   Brush the top with a thin layer of mayonnaise or sour cream.

9. Step 9:

   

   Divide the cooled vegetable filling into 6 portions, one per piece of mackerel, and spread it evenly over the fish. Place the pan on the middle rack. In 20–25 minutes the dish will be ready — the time may vary with your oven. Let it cool a bit, then serve.