Hello friends, be welcome to a new installment of Paulina Kitchen! The recipe that we are going to cook today is baked mackerel . An option enters the category of easy and rich foods , which smell on Sunday at grandmother's house ... but without having to dirty too much.
We are going to learn everything about the mackerel in the oven . From what exactly this tasty fish is, to how to make it juicy , tasty, brown on the outside and well cooked inside.
And yes, they will also find secrets, tips and those little things that the kitchen books do not tell you but that make the difference between a baked horse recipe that falls in love and another dry and meaningless.
Content table
About the mackerel in the oven
First the first: What are we talking about when we say horses in the oven ? This blue fish, also known as Verdel , is one of the most tasty and versatile that can be found, if, is a underestimated delicacy.
It has flavor, it has texture, and best of all: it is accessible to the pocket . And as a good blue fish, it is loaded with healthy fats that do well to the heart.
When cooking in the oven , the mackerel transforms into a juicy delight, with crunchy skin if it is done well, and with a meat that is undone, if the fair point is respected. It is not necessary to fry, or to bite . Only a bit of oven, some basic ingredients, and a ten -meal is achieved.
We already know the chip in pickle . But today we are talking about an oven mackerel with potatoes and vegetables, in case you want a lighter and colorful touch.
JUGOSA OVEN TODGE: The trick is in the details
Now, the first secret to prepare a juicy baked mask is not to overcome it . The mackerel is a fish that needs affection and attention. With about 15 to 20 minutes of very hot oven (about 180-200 ° C), it reaches and left over. If you pass cooking, it dries. So simple.
Second, olive oil is your best friend . A little splash before baking helps maintain moisture and enhance its flavor. And if you want to climb the bet, a few drops of lemon juice at the end do wonders.
A marinated with garlic, parsley , a little vinegar or orange juice, can make it more tasty and tender. Although it can also be done without marinating, the important thing is not to forget the seasoning. The mackerel has personality, but needs good condiments to be company.
2 oven and easy -to -style horsepower recipes
Baked mackerel with potatoes: the most classic version. This is the queen mother of combinations. You can do some baked potatoes with rosemary , then, the mackerel is accommodated above, already clean and seasoned, and everything is left together until the fish is ready. The potatoes absorb the juices of the fish and everything remains with a taste of glory.
Oven mackerel with vegetables: a healthy and colorful option. Another very tasty way of cooking mackerel is to accompany it with baked vegetables . Vegetables such as peppers, onion, zucchini or eggplant are ideal. The key is to place the vegetables first , since they take a little more than the mackerel to be done. Then the fish is incorporated and everything is left together until the end.
The oven mackerel: whole or in fillets
Here we enter the field of taste. The whole oven horses have the advantage of better conserving juices because the skin and central spine help keep wet meat. In addition, the presentation is very pro . Of course, you have to ask the fishmonger to clean it well, inside and out.
Now, if what is sought is speed and practicality, fillets are more comfortable . They cook faster, they are easier, and you don't have to fight with thorns. The trick so that the fillets do not dry is to cover them with a little vegetable or baking paper during cooking, or make them in Papillote (wrapped in aluminum foil).
In any case, cooking blue fish in the oven is a simple art if time and just point is respected.
6 things that distinguish the mackerel recipe in the baked
- Lightness: Unlike roasted meats , this recipe is much lighter and does not leave that feeling of "I have a stone in the stomach."
- Speed: Baked mackerel can be ready in 20 minutes. Ideal for when there is hunger and little time.
- Sea flavor: it has that saline and deep taste that the meat does not have. And if it is well done, you don't need heavy sauces or anything.
- Versatility: Oven mackerel can be made , oven mackerel with potatoes, with fish sauce , lemon ... everything looks good.
- Economy: It is a very accessible option. In comparison of other fish, the mackerel remains a star of the sea within reach of the pocket.
- Rustic but elegant presentation: an entire baked horse dish , with golden potatoes and some sprigs of rosemary, seems taken from a Mediterranean restaurant.
Tips, tips and secrets for a perfect baked mackerel
- Ask for fresh horse : the eyes must be bright, firm skin, and without a strong smell.
- Using a well -preheated oven : putting the fish in cold oven is a mortal sin. The heat has to wrap the mackerel from minute one.
- Control the fair cooking point : the meat must be easily separated with a fork and be opaque, not translucent. It is not necessary to pass.
- Do not abuse lemon in cooking : acid can "cook" fish ahead of time and harden it. Better use it at the end , a fresh splash.
- Marinar, but in moderation : no more than 30 minutes of marinada. A little garlic, lemon, herbs and oil is enough.
- Cut in the skin : If the whole mackerel is cooked, making small cuts in the skin helps the heat to penetrate evenly.
- Avoid fluid excesses : nothing floods the oven source. Too much broth makes it boil instead of beating. We want a golden oven mackerel .
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Baked mackerel recipe
Yields: 4 portions
Preparation time: 45-50 minutes
Ingredients
- 2 large horses (whole or in fillets, clean)
- 1 onion
- 1 red pepper
- 1 zucchini
- 2 garlic cloves
- Extra virgin olive oil
- Salt and pepper to taste
- Romero or Thomillo twigs
- Lemon (optional)
HOW TO MAKE OVEN TO SKE -by -step
Preheat the oven at 200 ° C.
- Peel the potatoes and cut them. Cut the onion into feathers, and red pepper and zucchini into strips or slices.
- In an oven source place a potato bed. Distribute onion, pepper and zucchini. Sprinkle with olive oil, salt and pepper to taste and bake for 15 minutes, or until the potatoes begin to soften.
- Meanwhile, prepare the mackerel. If it is used, make superficial diagonal cuts on both sides. Season with salt, pepper, rosemary or thyme twigs, and finely chopped garlic. If desired, sprinkle with lemon juice.
- Place the mackerel on the precooked vegetables, sprinkle with a splash of olive oil and bake everything together for about 15-20 minutes, until the fish is well cooked (the meat must be opaque and separate easily with a fork).
- Serve the mackerel in the baked, with a fresh lemon splash.
