Mackerel is a fish ideal for pickling and pickling. But in order to make the fish healthy and tasty during heat treatment, it is better to cook it in foil in the oven. Properly chosen baking time and temperature are important conditions for obtaining a juicy dish.
Many different dishes can be prepared from mackerel, but fish baked in the oven is considered one of the healthiest 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 unsuitable recipe, excessive heat treatment of the dish. If you experiment a little with spices, herbs and vegetables, then it is quite possible to end up with a dish that will be appreciated by all family members.
Since when baked in the form of mackerel it often turns out to be dry, it is better to bake it in foil, while for the juiciness of the dish, you can stuff the fish with tomatoes, carrots, bell 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 time of baking the dish and the choice of the temperature regime for cooking. The fact is that with insufficient heat treatment, the fish will not be baked, and if you overexpose the dish in the oven, that is, it will be impossible - the fish will turn out to be dry.
Strict adherence to the baking time of mackerel in the ovens is the key to obtaining a delicious and juicy dish. How much fish to keep in the oven depends on the weight of the carcass, but on average, specimens from 300 to 500 grams are cooked in 20 minutes, from 500 to 700 grams - in 30 minutes. The specified time is the cooking time of the dish at 180 degrees.
It is also worth noting that mackerel baked in foil turns out to be more tasty if the top of the foil is removed five minutes before the end of cooking and the baking temperature is increased to 200-210 degrees. The aroma of golden brown will awaken the appetite of even young family members - children who do not like fish dishes.
