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Mackerel baked in foil in the oven with lemon
Instructions
To make the mackerel easier to handle, it is best to thaw it not completely but only until the flesh is slightly firm. The fish will then be easier to clean and cut. Trim off the tip of the tail and the head near the fins, and remove the insides through a lengthways cut along the belly. Then scrape away with a knife the black film and the dense strip of the same colour along the spine – these are the kidneys. If you do not remove them, the fish will taste bitter.
Make 3 slanting crosswise cuts so that the backbone is cracked, but go no deeper than that.
Season the carcass with pepper and salt, inside and out.
Tuck the lemon slices into the cuts.
Cut the onion into thin strips.
For convenience, line a suitably sized dish with foil, leaving the edges hanging over so you can fold them across the top. Grease the bottom with butter.
Lay down a cushion of onion and salt it lightly. Distribute the remaining butter among the onion strips.
Lay the fish on top.
Fold the edges of the foil over.
Pierce a few holes in the foil. Place the dish in the oven on the middle rack; the temperature should be 190 degrees (without convection).
After 20 minutes, open the foil and brush the fish with any vegetable oil – this gives the skin a nice golden colour. Return the dish to the oven for another 20 minutes.
The mackerel baked in foil in the oven with lemon is ready.You can serve the fish baked in foil with potatoes or fresh vegetables. Squeeze a little lemon over the mackerel – it pleasantly lifts the flavour and whets the appetite.Bon appétit!
Tips
- 1
REMOVE THE BLACK FILM AND THE KIDNEYS – this is essential. If you do not remove them, the fish turns bitter, which spoils the whole flavour of the dish.
- 2
PARTLY THAWED FISH – the "secret" to convenience. Fully thawed mackerel is soft and hard to cut evenly.
- 3
HOLES IN THE FOIL – the "secret" for letting out steam. Sealed foil means "boiled" fish, while the pierced holes let the steam escape so the skin turns golden.
- 4
OIL AFTER 20 MINUTES – the "secret" to a golden skin. Oiled from the start, it burns; with no oil, it stays pale. The same principle works with other kinds of fish in foil.
FAQ
How do I choose mackerel? +
The ideal choice is fresh-frozen Atlantic mackerel (Norwegian or Icelandic). Alternatives are Pacific mackerel (oilier) and Faroese (premium). Brands such as Norebo, Okean, Defa and Ultra-Fish are trusted ones. Fresh (chilled) mackerel is rare but ideal. A size of 200–350 g is best. Fish weighing 250 g and more give firm flesh. Do not buy "small" mackerel – there is little meat on it. Thaw frozen fish in the fridge for 6–8 hours. Do not use fish with cloudy eyes or a grey colour – it has gone off. Oily mackerel (50–60 g of fat per 100 g) is exactly what works best for baking.
What can replace mackerel? +
Alternatives are horse mackerel (leaner, with the same sea aroma), fresh herring (more tender, but with finer bones), sardine (for a "Mediterranean" version), trout (a premium option, with less "fishy" taste) and salmon (more tender still). Not suitable: dry, lean fish (cod, pollock) – they will dry out over 40 minutes. Brands such as Okean, Polar Bear and Baltiysky Bereg are good quality. A size of 250–400 g is best as a replacement. For a "premium" version, use wild pink salmon or sockeye. For a "rustic" one, use fresh herring. The baking time changes: oily fish takes 40 minutes, lean fish 30–35 minutes (otherwise it will dry out).
How long does mackerel keep? +
The cooked fish keeps in the fridge in a lidded container for 2 days. Longer than that and the aroma "fades". Reheating it in the oven for 5–7 minutes at 150 °C brings the flavour back. In the microwave – I do not recommend it (it becomes "rubbery"). On the hob with 1 tsp of water under a lid for 2–3 minutes. Freezing the cooked fish – I do not recommend it (the texture "falls apart"). Do not leave it at room temperature for more than 2 hours – fish goes off quickly. For a "packed lunch", take it cold in the foil. Freshly cooked, it is at its "star" best in the first 30 minutes out of the oven. On the second day it can be served cold as a starter.
What to serve with mackerel? +
Side dishes: boiled potatoes (the classic), mashed potato, rice, buckwheat. Fresh vegetables: cucumber + tomato + herbs, Greek salad. Sauces: tartare, soured cream with herbs, lemon, garlic. With black or rye bread. With a shot of cold vodka – the "Russian" serving. With a glass of dry white (Sauvignon Blanc, Chablis) – the "European" serving. With light or unfiltered beer. For a "family dinner" – with mash and cucumbers. A slice of fresh lemon when serving is a must. For a "children's" version – with mash and stewed carrot, without hot spices.
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