Bake mackerel - tasty and simple!

The fact that the fish is useful, we all know since childhood. In addition, it is delicious, and you can cook many different dishes from it. But spoil the fish is as simple as cooking, if you do not know the intricacies, and after all, every fish "loves" its way of cooking. Today we have mackerel.

If you do not know how delicious to prepare mackerel, then this is not an excuse to refuse such a wonderful fish - after all, it has few bones, it is prepared easily and quickly. And despite the fat content, it is less caloric than, say, fatty meat.

So, bake mackerel - the recipe first. For one fish you need: a bulb, a large tomato (or two smaller), lemon, seasonings for fish or your favorite. Mackerel decapitate, gut, remove fins and black film from the inside, cut into pieces across. Onion, tomato, lemon cut into circles. Foil a little oil, on it "we will collect" a fish, between pieces to insert on a mug of a lemon, an onion and a tomato. Sprinkle with condiments, as it should be wrapped in foil. Bake mackerel for 40-50 minutes at 180 degrees. Before serving, you can pour lemon juice.

We bake mackerel - the second recipe. Here we also prepare mackerel, but with a different filling, but the result is still excellent! Four small fish will need a little chopped celery stalk (but this is an amateur product, you can replace another with greens), lemon, dill, pickled cucumber or capers, paprika, other spices. We clean the fish, gut, we remove the head. Mix the finely chopped greens, crumbled cucumbers / capers, dill, lemon peel, you can pour a little, if not enough, add spices, a little vegetable oil. With this mixture we fill the fish, we spread the remains on top, wrap it in foil, each fish separately. Bake mackerel at 200 degrees for 25-30 minutes. Also mackerel can be baked in a sleeve, on the same principle. Invent, try your marinades, the main thing is not to overdry, the fish is enough for half an hour at 200 degrees and forty minutes at 180.

Many housewives do not know how to fry mackerel - it's fat enough, will it be tasty? Will, if you know the right recipe! We clean the fish, gut, cut off the head, along the spine make a neat cut along the back, separate the top fillets, then remove the spine and ribs, cut the fillets into portions. On a plate mix flour and salt, it is possible to replace flour with breadcrumbs, but they stick worse.

We put the diced pieces on a heated frying pan without oil, fry until a ruddy crust on both sides. Due to the fact that the fish is oily, oil will not be needed. A ready mackerel can be put on a paper napkin to absorb excess fat, which will be drowned during cooking.

In addition to the above methods, mackerel is very tasty to grill or grill. You will need spices for fish, salt, lemon juice - we rub them with the scraped and gutted mackerel, fry until done. Mackerel never gets dry, like many other types of fish, but it always remains tender and fragrant. A specific smell, which many do not like, can be discarded marinades, the same lemon.

Regardless of whether we fry or bake mackerel, enjoy a tasty and healthy fish and do not be afraid to try new recipes!