Baked Mackerel with Carrots and Onions

Juicy, tender, satisfying, very tasty. For any occasion. Mackerel with onions and carrots, baked in the oven, is a very simple, but at the same time appetizing dish. Lemon juice combined with spices and vegetables gives the fish an even richer taste. Serve the finished dish warm with any side dish.
cook time: 1h 10 min
Hazel Farrow
Baked Mackerel with Carrots and Onions

Nutrition Facts (per serving)

202
Calories
16g
Fat
2g
Carbs
14g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Lemon juice 1 tbsp
Carrot (large) 1 pc
Bulb onions (large) 1 pc
Vegetable oil 3 tbsp
Dry spices to taste
Mayonnaise (Can be replaced with sour cream) 2 tbsp
Mackerel 900 g

Recipe instructions

Step 1

Step 1
How to bake mackerel with onions and carrots in the oven? Prepare all the necessary ingredients. Take large carrots and onions. When choosing mackerel, make sure that the fish are undamaged and there is not too much ice. If the fish is large, take 2 for this amount of food. Refer to the weight indicated in the recipe. Any unscented oil will do.

Step 2

Step 2
Peel and rinse the onions and carrots. Grate the carrots on a coarse grater. Cut the onion into small cubes. In this form, the vegetables will cook faster and the filling will be more uniform.

Step 3

Step 3
To fry, take a frying pan that will accommodate both carrots and onions. Heat a frying pan and pour vegetable oil into it. Since carrots take longer to cook than onions, first fry the grated carrots over medium heat, stirring occasionally, for 1-2 minutes.

Step 4

Step 4
When the carrots begin to soften, add chopped onion to the pan and fry for another 2-3 minutes over medium heat. Be sure to stir so that the vegetables cook evenly and do not dry out. Add a little salt and stir. Remove from heat and cool completely.

Step 5

Step 5
Prepare the mackerel. You don’t have to defrost it in advance, but take it out of the freezer before starting cooking. Slightly frozen fish are easier to clean. Remove the entrails and rinse well under running water. Be sure to remove the dark film, it gives the fish bitterness. Turn on the oven to preheat to 200 degrees.

Step 6

Step 6
Carefully cut each fish lengthwise, removing the backbone and all bones. Dry the resulting fillets with paper towels to prevent the fish from becoming watery from excess liquid. Use a large baking tray for baking. Cover it with foil and distribute the fish evenly over it.

Step 7

Step 7
Add a little salt to each carcass and season with dry spices. If you are using a pre-made spice mixture that contains salt, reduce the amount of salt you add. Otherwise, you can over-salt and spoil the taste of the dish.

Step 8

Step 8
Lubricate the carcasses with a thin layer of mayonnaise or sour cream on top.

Step 9

Step 9
Divide the cooled vegetable filling according to the number of pieces of mackerel and spread it evenly over the fish. Place the baking sheet on the middle rack in the oven. In 20-25 minutes the dish will be ready. Cooking times may vary depending on the capabilities of your oven. Bon appetit!

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