Mackerel baked in a jar with vegetables and tomatoes is a versatile dish for every day and for the festive table, which remains delicious both hot and chilled. Moreover, a minimum of effort is required from the cook. Serve if desired with potatoes (mashed potatoes, boiled in pieces), grilled vegetables, and fresh vegetable salad.
Ingredients:
Mackerel - 600 g
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 1 tooth
Tomato paste - 50 g
Vegetable oil - 30 ml
Bay leaf - 1 pc.
Water - 100 ml
Salt, hot pepper - to taste
Step by step recipe:
Step 1 - To cook your own mackerel in a jar in the oven, take the foods listed. An important point - check the glass container for integrity. The jar must be able to withstand the heat of the oven. If necessary, defrost the fish beforehand. In the same way, not only mackerel is baked, but also any sea, river or lake fish.
Step 2 - Cut off the head of the fish carcass (when deciding to cook with it, remove the gills), fins, take out the insides, peel off the black film in the abdominal cavity and rinse thoroughly with cold water. Then we cut the fish into rather large pieces.
Step 3 - Add an onion chopped into half rings, a little garlic and juicy carrots grated with large shavings to the mackerel. According to this recipe, the fish comes out more dietary, since there is no frying - we do not fry neither vegetables nor mackerel, we put them raw in a jar. We mix.
Step 4 - Add tomato concentrate, add vegetable oil, salt and pepper. If you like spicy spices, toss in coriander, some special seasoning for baking fish. Stir gently again to distribute all our additives evenly.
Step 5 - We ram and transfer the vegetables with fish in a tomato to a clean jar (I have a capacity of 700 ml). Additionally, pour water or fish broth (about 100 ml) - the mackerel is juicier with liquid. Put a bay leaf on top to enhance the spicy aroma.
Step 6 - Cover the container with a sheet of foil and send it to the oven on a pallet. We heat the oven to 180 degrees, bake the fish in a jar for about 45 minutes. We control the process without causing it to burn from below.
Serve tender, steamed mackerel with vegetables, hot or cooled.
Bon Appetit!
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