Mackerel from Oven with Garlic and Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 mackerel (s)
- 0.5 ½ lemon (n)
- 50 ml sherry
- 2 tomato (s)
- 1 onion (s)
- 1 bell pepper (s)
- 2 cloves garlic
- 1 teaspoon coriander seeds, whole
- 4 carnation (s)
- 2 allspice grains
- 0.5 teaspoon ½ peppercorns
- 1 ½ teaspoon salt
- some stalks dill
- some stalks parsley
- 1 bay leaf
- Oil for the roasting pan
Print Recipe
Pin Recipe Instructions
- Grind coriander seeds, cloves, allspice and peppercorns in a coffee grinder or mortar, mix with salt. Add the finely chopped dill and parsley, press in the garlic cloves and mix everything well - the spice mixture is ready.
- Brush the roasting pan with oil. Do not cut the vegetables too small.
- Clean the mackerel, cut off the head and tail, drizzle the fish with lemon juice. Rub the mackerel inside and outside with the spice mixture, put 1/2 bay leaf and some chopped vegetables into the abdominal cavity, place in the roasting pan.
- Place the cut vegetables under and on top of the mackerel in the roaster, drizzle with sherry and a little oil. Bake in a preheated oven at 180 ° C for about 30 minutes. Shortly before the end of the cooking time, add a dash of sherry if necessary. Decorate with fresh herbs and serve.
- Tip: The skin of baked mackerel becomes soft and can be eaten, the meat has very few bones. Cooked mackerel is also relatively easy to fillet.
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