SIMPLE BAKED MACKEREL IN THE OVEN
You may love mackerel but it`s key to know how to cook it. Well, with this recipe, it turns out exceptionally tasty!
Provided by VILI-Violeta Mateva
Categories Fish
Time 1h
Yield 1
Number Of Ingredients 4
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
EASY BAKED MACKEREL RECIPE
This recipe has only a handful key ingredients: mackeral fish fillets, olive oil, salt and pepper. The taste is great despite the minimal effort & ingredients. Feel free to cook more fillets, just make sure they occupy one layer on the baking tray.
Yield 2
Number Of Ingredients 9
Steps:
- Pull out any bones from the mackerel fillet using kitchen tweezers. Brush olive oil with a pastry brush over the mackerel skin. Season the fillet with salt and freshly cracked black pepper. Line baking tray with parchment paper for easy cleaning. Place mackerel fillets skin side up. Bake the fillets at preheated oven of 200°C (392°F) for about 20 minutes, or until the skin starts to brown & crisp. Serve with lime and a side condiment of grated daikon in a saucer of ponzu sauce.
PEPPERED MACKEREL & POTATO BAKE
A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves
Provided by Thane Prince
Categories Supper
Time 1h45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.
- Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream.
- Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.
Nutrition Facts : Calories 737 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.31 milligram of sodium
ROASTED MACKEREL WITH GARLIC AND PAPRIKA
Provided by Gordon Ramsay
Categories Fish Garlic Potato Roast Dinner Seafood Paprika Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 13
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
Serve with cooked whole grains, such as couscous, bulgur, or barley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 7
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.
BROILED SPANISH MACKEREL
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
- Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
- Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 3 g, Cholesterol 49.8 mg, Fat 20.9 g, Fiber 1.3 g, Protein 16.2 g, SaturatedFat 4 g, Sodium 56.1 mg
BAKED SCOTTISH MACKEREL
Mackerel's cheap, it looks fantastic and tastes brilliant. What more do you need? Something to protect it while it's being cooked so that it stays moist. That's where the Scottish oats and linseeds come in. And they add more Omega-3's so that you get double bubble on the heart healthy front. You'll need one fillet each for lunch or a light meal and two each for a main course, or if the fish are small. Serve with green leaves, a good friend (who doesn't like oily fish!) and a flinty, steely sauvignon blanc
Provided by Jam Factory Ken
Categories Lunch/Snacks
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove any bones from mackerel fillets, tweezers help.
- Mix the oats (larger flakes work best) and linseeds thoroughly in a bowl that you can dip the mackerel fillets into.
- Beat the egg, and dredge the mackerel through to coat.
- Dredge the egg coated mackerel fillets through the oat/seed mix to coat evenly.
- Lay skin side down on a baking tray (pre-oiled or non-stick).
- Bake in a pre-heated oven at 220C for 10-15 minutes, until the fish are just cooked through, and the oats/seeds slightly crunchy.
- Serve.
Nutrition Facts : Calories 551.4, Fat 22.2, SaturatedFat 5, Cholesterol 131.3, Sodium 119.9, Carbohydrate 51.8, Fiber 8.3, Sugar 0.1, Protein 35.6
BAKED MACKEREL
Mackerel is one of the easiest fish for us to catch here in Maine so I am always on the lookout for a new recipe. This is one I want to try soon. The recipe calls for 2 2-lb mackerel, but we usually catch smaller ones. I think just adjusting the baking time would allow for me to use smaller fish.
Provided by Kim127
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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