Mackerel is a fish ideal for pickling and pickling. But to make the fish useful and tasty during heat treatment, it is better to cook it in foil in the oven. Properly selected time and temperature of baking are important conditions for obtaining a juicy dish.
Pick your recipe
You can cook a lot of various dishes from mackerel, however, fish baked in the oven is considered one of the most useful dishes. Of course, not everyone likes mackerel cooked in the oven, but in most cases the reason for this dislike is the use of an inappropriate recipe, excessive heat treatment of the dish. If you experiment a little with spices, herbs and vegetables, then it is quite possible to get a meal that all family members will appreciate.
Since baking in the form of mackerel often turns out to be dry, it is better to bake it in foil, while for the richness of the dish, you can start the fish with tomatoes, carrots, sweet peppers or onions, sprinkle with chopped herbs, aromatic herbs. However, if you can experiment with the recipe yourself, then you should not joke with the baking time of the dish and the choice of the cooking temperature. The fact is that with insufficient heat treatment the fish will not be baked, and if you overdo the dish in the oven, that is, it will be impossible - the fish will turn out dry.
Strict observance of the baking time of mackerel in the oven is the key to obtaining a tasty and juicy dish. How much fish should be kept in the oven depends on the weight of the carcass, but on average, copies from 300 to 500 grams are prepared in 20 minutes, from 500 to 700 grams in 30 minutes. The indicated time is the cooking time at 180 degrees.
It is also worth noting that mackerel baked in foil is more delicious if five minutes before the end of cooking, remove the top of the foil and increase the baking temperature to 200-210 degrees. The aroma of a golden brown crust will awaken appetite even for small family members - children who do not like fish dishes.