An incredibly tasty hot fish dish - mackerel in the oven with potatoes. It will be very useful for a festive table, and it should be served directly on a baking sheet, hot and stewed, spreading a tempting appetizing aroma.
Since mackerel has its own sea smell, a minimum of spices are used for its preparation: salt and ground black pepper. It is best to remove heads, tails and fins from fish carcasses, spreading peeled blanks on vegetables. Also, do not forget about the bitter black chaff in the belly of the mackerel - if not removed, it can spoil the taste of the entire baked fish.
Since potatoes take much longer to cook, even whole fish, be sure to add a little to the baking sheet boiling water or fish / vegetable broth, so that the potato slices absorb the liquid during thermal processing.
Ingredients:
Frozen mackerel - 4 pcs.
Potatoes - 1.4 kg
Onion (large) - 1 pc.
Vegetable oil - 2 tablespoons
Salt - 1 tsp with top
Ground black pepper - 0.5 tsp
Boiling water - 100 ml
Preparation:
1. Defrost frozen fish carcasses at room temperature in advance (this will take about 1.5-2 hours), cut off the heads, fins and tails from them. Slice up each mackerel from the bottom and release the entrails, leaving and rinsing milk or caviar if present. Remove the black enveloping black films in the belly, rinse the carcasses again. Rub them with salt and ground black pepper inside and out.
2. Peel the potatoes, rinse the tubers in water, cut them horizontally in half and cut each half into medium-sized wedges. The larger the slices are, the longer the potatoes will take to cook. Grease a baking sheet with vegetable oil. Pour the potato wedges into it and flatten. Season with salt and pepper evenly. Optionally, you can use ground paprika or Provencal herbs.
3. Peel the onions, rinse and cut in half. Cut each half into half rings. Spoon the slices over the potatoes. Slightly level and place the fish carcasses on top at an equal distance from each other. Preheat the oven to 220 degrees. Place a baking sheet in it and bake the fish and potatoes for about 50 minutes, not forgetting to pour boiling water or broth into the pan on the side. There is no need to cover with foil on top - the fish skin will stick to the foil and, when removed, the carcasses will become unattractive in appearance.
4. Remove the finished dish from the oven, let it cool slightly. Garnish with sprigs of parsley or dill and serve hot.
Such baked mackerel with a potato side dish is especially tasty when poured with yogurt sauce with pickled cucumbers.
Bon Appetit!
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