Baked mackerel

Name: Baked mackerel - Atena F.
Ingredients: 1 bag mackerel 2 onions 1 can diced tomatoes salt rosemary pepper lemongrass parsley oil

Over - Baked mackerel by Atena F. - Recipia

Oven-Baked Mackerel with Onions and Tomatoes I usually cook mackerel in the oven when I don't want to spend too much time in the kitchen. Frozen mackerel is widely available, and you don't need many ingredients for it to turn out well. This recipe is simple and I can prepare it even on busy days, especially when I'm in the mood for something warm, with a tomato and sweet onion sauce baked in the oven. It is served with polenta and fresh parsley. Quick Info Total Time: approximately 35-40 minutes Preparation Time: 15-20 minutes Baking Time: 15-20 minutes Servings: 4 Difficulty: easy Recipe Type: main course, quick dinner Ingredients 1 bag of frozen mackerel (usually 700-900 g, 4-5 small to medium fish) 2 large onions 1 can of diced tomatoes (approximately 400 g) salt dried rosemary pepper dried or granulated lemongrass fresh parsley oil (2-3 tablespoons) Instructions 1. Cleaning the fish. Remove the mackerel from the bag and let it sit for a few minutes if it's very frozen, so it's easier to work with. Cut each fish open from the belly, clean the inside well, remove the head, and rinse under running water. Once you've finished with all of them, pat them dry with paper towels to remove excess moisture. 2. Seasoning. Rub each fish with oil on all sides. Sprinkle with salt, pepper, rosemary, and a little lemongrass. This helps distribute the seasonings more evenly while baking. 3. Preparing the filling. Peel the onions and slice them thinly (julienne). Drain the canned tomatoes a bit if they seem too watery. Mix the sliced onions with half of the tomatoes (save the rest for topping). 4. Filling the fish. In each piece of mackerel, place a generous tablespoon of the onion and tomato mixture. Don't overfill; the fish should be able to close somewhat. 5. Placing in the baking dish. Line a baking dish with parchment paper. Arrange the stuffed fish side by side. With the remaining tomatoes and onions, you can add them around the fish if there's space. 6. Covering and baking. Cover the dish with aluminum foil. Place it in a preheated oven at 180-200°C for 15-20 minutes. 7. Serving. Remove the fish to a plate, sprinkle with chopped parsley, and serve with warm polenta. Why I Make This Recipe Often Mackerel is affordable and doesn't require complicated recipes. I don't fuss with sauces, and the basic ingredients are simple. The onion and tomato filling keeps the fish juicy and adds flavor without the need for frying or constant monitoring. Leftovers, if any, can be eaten cold or easily reheated. Tips and Variations Tips - Use paper towels to dry the fish; if it's wet, the seasonings won't stick well. - Don't overfill with the filling to prevent it from spilling out during baking. - If the mackerel is too large, cut it in half. Substitutes - If you don't have lemongrass, you can skip it; the recipe will still turn out good. - Dried rosemary works well, but if you only have fresh, break off a few needles and use them sparingly to avoid overpowering the dish. - The canned tomatoes can be replaced with diced fresh tomatoes when in season. Variations - For extra flavor, you can add a bit of minced garlic to the filling. - If you prefer no filling, you can place the onions and tomatoes directly in the dish, under and over the fish. Serving Ideas - It pairs best with simple polenta. Add parsley when serving for freshness. - You can also serve it with a green salad or pickles on the side. Frequently Asked Questions 1. Can I use another type of fish instead of mackerel? Yes, you can use other small to medium fish that can be gutted and stuffed, such as herring or sardines. 2. What if I don't have parchment paper? You can use a greased baking dish, but the fish may stick a bit more. 3. Can I make the recipe with fresh fish instead of frozen? Yes, but adjust the baking time if the pieces are thinner. 4. What if the onions don't soften enough? Slice the onions as thinly as possible and make sure they are well covered by the tomatoes and foil; otherwise, they may remain a bit crunchy. Nutritional Values Approximate estimate per serving (calculated for 4 servings from an 800 g bag of mackerel + vegetables): Calories: 220-250 kcal Protein: 20-22 g Fat: 12-14 g (depending on how much oil you use) Carbohydrates: 7-10 g (from onions, tomatoes, and a bit of polenta, if served with) These values are approximate and may vary depending on the exact ingredients used. Storage and Reheating Oven-baked mackerel can be stored in the refrigerator for 1-2 days in a covered container. When reheating, it may dry out a bit, so cover with foil or microwave with a little of the juice from the tomatoes. I do not recommend keeping it longer, as cooked fish does not store well. The recipe is not suitable for freezing after cooking.

Baked mackerel

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