How to bake mackerel in foil: the simplest recipe
Baked in the oven mackerel is considered one of thethe most simple and tasty dishes. Recently, buy this fish is not difficult. It is sold frozen in almost every store and supermarket, and the ingredients for cooking are relatively inexpensive. That's why almost every person will be able to bake a mackerel in a foil.
For the dish you will need:
- mackerel - 2 pieces;
- black pepper;
- Ground garlic;
- a lemon - 1 piece;
- an egg - 1 piece;
- vegetable oil - 150 ml;
- potatoes - 1 kg;
- onion - 2 pcs.
Before baking mackerel in foil, itsit is necessary to defrost and wash thoroughly. Then the fish are gutted and thoroughly cleaned from the inside. Particular attention should be given to the black film. It has a specific smell and can spoil the whole dish.
This sauce is just great for thisfish and does not change its own taste. To make it, you need to blend an egg with vegetable oil with a blender. This will make home mayonnaise, which is perfectly combined with a dish such as mackerel in foil with potatoes.
Then add salt, pepper, basil, ground garlic and lemon juice to the prepared sauce. All components are thoroughly mixed and allowed to infuse for about thirty minutes.
Marinade and laying
When the sauce is cooked, they are carefully rubbedfish, let it stand for about an hour. Then, to bake the mackerel in the foil along with the potatoes, but at the same time get a uniformly cooked dish, you need to make the correct styling.
First lay a sheet of foil. It is laid out potatoes, which are cut into thin circles. On it put onion, cut into rings, and the whole resulting vegetable pie is salted and peppered. Then a fish is laid on it, which is poured with the remains of the sauce. After this, the foil is wrapped and placed in an oven heated to 160 degrees.
In the oven the fish will be prepared for about thirtyminutes, and if you use coal fire, then this process will take about forty minutes. If mackerel is prepared in foil in aerogrill, it can take about an hour. However, some cooks prefer to serve this dish a little fried. Therefore, they ten minutes before they are ready to tear the foil, giving the opportunity to form a ruddy crust. It is worth noting that the dish cooked on the fire should not be opened until full preparation, as the cooling coals can not give enough temperature for the fish to "reach".
One of the main features of this fish isthat after cooling it changes its taste. That's why the table is served hot as a main dish for white wine. If the mackerel remains after the banquet, then the next day it looks great in the form of snacks for stronger drinks. That is why, before you bake the mackerel in foil, you need to decide in what form it should be served. This will help correctly calculate the cooking time and will allow you to properly prepare the feed.