Oven-Baked Salt-Crusted Mackerel: Delicious and Healthy

Juicy, aromatic, tasty, healthy, low-fat — for dinner! Mackerel in salt in the oven is prepared in 30 minutes. This is a wonderful dish for a family dinner. You can cook it during Lent, when you are allowed to eat fish. The fish is evenly baked in its salt shell and does not turn out over-salted!
cook time: 40 min
Ethan Rowley
Oven-Baked Salt-Crusted Mackerel: Delicious and Healthy

Nutrition Facts (per serving)

70
Calories
5g
Fat
6g
Protein

Ingredients (5 portions)

Basic:

Olive oil 1 tbsp
Salt 1000 g
Ground black pepper to taste
Water 2 tbsp
Parsley 20 g
Lemons 1 pc
Mackerel 600 g
Egg whites 1 pc

Recipe instructions

Step 1

Step 1
How to bake mackerel in salt in the oven? Prepare the necessary products. Wash the egg and dry with napkins. Thaw the fish in advance if necessary. Wash the lemon and pour boiling water over it. You will need 1 kg of salt, but donʼt worry about the fish being over-salted. The mackerel itself “knows” how much salt it needs to take. No matter how strange it may sound, it is true. By the way, you can try baking any other fish using this recipe.

Step 2

Step 2
My mackerel is moderately large, around 600 grams. Take one that will fit in your form or on a baking sheet. It is baked with the head and tail, so keep this in mind. Cut off the fish, remove all unnecessary things: giblets, gills, dark film from the abdomen.

Step 3

Step 3
Wash the fish and dry with napkins.

Step 4

Step 4
For the filling, wash and dry the fresh herbs. Chop it finely. In principle, you can not do this, but take whole sprigs of greenery, choose for yourself what is best for you. Place the greens in a bowl and season with a little olive oil. Cut the lemon in half and cut the half into slices. Squeeze the juice from the other half.

Step 5

Step 5
Separate the egg white from the yolk. Immediately remove the yolk to the side; we won’t need it.

Step 6

Step 6
For the salted shell: pour a kilo of salt into a suitable sized bowl. Add raw egg white to it, pour in two tablespoons of water, stir. The salt should become quite wet. If there is not enough water, add more, but do not overdo it.

Step 7

Step 7
Line a baking sheet or baking pan with parchment or foil. Place about a third of the salt on it and the fish on top. Pour the juice of half a lemon generously over the mackerel and sprinkle with ground black pepper.

Step 8

Step 8
Fill the mackerel belly with herbs mixed with olive oil. Add chopped lemon wedges. Sprinkle the fish itself with a little olive oil.

Step 9

Step 9
Use the remaining salt to cover the fish on all sides, as if you were burying it in sand, leaving only the head and tail uncovered. Place the baking sheet in an oven preheated to 200-220 degrees for about 20-40 minutes. Determine the exact baking time and temperature based on your oven.

Additional rubrics

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