Mackerel Baked with Onions and Carrots
Main Dishes • Belgian
Description
The fish turns out very tender, infused with its own aroma, the aroma of spices, and vegetables. The meat easily separates from the bones, which means even the laziest guests won't experience discomfort while eating. Naturally, if desired, you can prepare as much mackerel as will fit on the baking sheet.
Ingredients
- Mackerel 1 piece
- Onion 2 pieces
- Carrot 1 piece
- Salt to taste
- Fish Oil to taste
Step-by-Step Guide
Step 1
First, the mackerel needs to be washed. There is no need to scale it, as it naturally does not have scales. The gutting process is also simple: cut off the mackerel's head behind the gills, slit the belly open, and thoroughly clean out the insides. If you find roe, it can be salted separately. Some people also eat the milt this way — but that’s a matter of taste. After gutting, the carcass must be rinsed.
Step 2
There is one problem: if you bake the mackerel in a foil envelope without any preparation, its thin skin will stick to the foil, and the fish will come out unappetizing (though it won't lose its flavor). This can be easily solved by placing sliced onions on the foil, and on top of that, the carrots.
Step 3
After rubbing the mackerel with salt and spices, it should be placed on a bed of vegetables, covered with another layer of onions on top. Next, you should create a neat envelope and place it on the baking sheet. It is advisable not to leave any holes in the envelope — otherwise, moisture will evaporate or, worse, leak onto the baking sheet and burn, imparting a bitter taste to the fish.
Step 4
Bake the mackerel for 30–40 minutes (depending on size) at a temperature of 355°F.
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