Baked Mackerel With Quinoa Recipes

SIMPLE BAKED MACKEREL IN THE OVEN

Steps:

• If using frozen mackerel, you have to leave it to loosen up a bit, so it doesnt turn to mush.
• Cut off the head, remove the insides and divide it in 2. Sprinkle with salt and black pepper.
• Arrange them in an oiled oven dish. Bake for 30 min. at 390°F (200 °C)
• Serve with potato salad and fresh parsley Quick and tasty

BAKED QUINOA "MAC" AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat oil over medium heat. Add onion and tomato; cover and cook 5 minutes or until onion is translucent and tender.
• Stir in quinoa and garlic. Cook 3 to 4 minutes or until grains begin to become translucent and brown slightly (they will still be undercooked).
• Stir in salt, pepper and paprika. Add water; cover and cook 15 to 20 minutes longer, stirring occasionally, until most of liquid is absorbed. Remove from heat; let stand 5 minutes.
• In medium bowl, beat eggs and milk with whisk until well blended. Stir into quinoa mixture. Add 1 1/2 cups cheese; stir to combine. Pour mixture into baking dish.
• Bake 30 to 35 minutes or until edges begin to brown. To serve, spoon into individual serving bowls; top with additional cheese, sour cream and green onions.

ROASTED MACKEREL WITH GARLIC AND PAPRIKA

Steps:

• 1. Preheat the oven to 400°F.
• 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
• 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
• 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
• 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
• 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

WHOLE ROASTED MACKEREL

Steps:

• Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
• To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.

BAKED QUINOA WITH SPINACH AND CHEESE

Steps:

• Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
• Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
• Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
• Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

BAKED MACKEREL WITH QUINOA

Steps:

• Preheat oven to 180 degrees. Place each mackerel fillet on a sheet of foil with 1 tsp oil, 1 tsp butter and add tomatoes, parsley and lemon juice evenly across each fish fillet, season with salt and pepper. Wrap and seal each fillet in a loose parcel of foil. Set aside.
• Rinse quinoa and place in a saucepan, add hot stock, season with salt and pepper, bring to the boil and simmer for 20 mins.
• When quinoa has been simmering for 5 mins, place fish parcels into oven to bake for 12-15 mins.
• Fry off onion and red pepper with the olive oil for a few minutes, add Harissa paste then stir into the quinoa for final cooking until the stock is absorbed.
• Delicious served with steamed carrots and butternut squash, drained and dressed with a 1/4 tsp Harissa paste.

BAKED MACKEREL

Steps:

• Preheat oven to 400 degrees.
• In a saucepan over low heat combine all ingredients except for the fish.
• Cook over low heat for about 20 minutes.
• Remove the bay leaf.
• Place fish in a baking dish and pour the sauce over the fish.
• Bake for 30-40 minutes.

VEGGIE QUINOA BAKE

Steps:

• Place black beans in a multi-functional pressure cooker. Add enough water to cover by a few inches. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.
• Combine 4 cups water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts, fluff quinoa with a fork, and let cool.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium heat. Add onion, red bell pepper, garlic, and cumin; cook and stir until softened and fragrant, about 5 minutes. Stir in corn until heated through, 3 to 5 minutes. Remove from heat and stir in 1/4 cup cilantro. Season with salt and pepper.
• Stir black beans, onion mixture, 1 cup Colby Jack cheese, and green salsa into the pot of quinoa. Spread mixture in a large baking dish.
• Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.
• Bake in the preheated oven until cheese is melted, about 25 minutes. Garnish with remaining cilantro and scallions.