Simple & Insanely Delicious: Pickled Mackerel Oven Baked

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  • 2Servings
  • 20 mPrep Time
  • 20 mCook Time
  • 40 mReady In
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Have you ever tried oven baked pickled mackerel? You have lost a lot. This fish is ideal for baking, because by its nature it is quite oily and not at all dry.

Mackerel cooked in the oven is a priori a healthy and insanely delicious dish. But experienced chefs know how to make it special. For example, cook pickled mackerel in the oven.

Mackerel does not need to be salted in the marinade. Just before baking, it is watered with a special marinade that makes the fish tender. She just melts in your mouth!


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Step by step method

  • Step 1

    We defrost the mackerel, clean it from the insides, cut off the head, fins. Rinse thoroughly and dry with a paper towel.

  • Step 2

    We cut the fish along the side of the abdomen, remove the backbone and turn the fillet down. We make cuts, not reaching the middle of the fish.

  • Step 3

    In the same position, transfer the mackerel to a baking sheet covered with parchment paper. We unfold each piece, as in the photo.

  • Step 4

    In a separate container, mix the paprika with ground ginger, soy sauce, a mixture of peppers and lemon juice. Mix until smooth.

  • Step 5

    We take a silicone brush or other convenient tool and generously grease the fish with marinade. If desired, you can leave for 5-10 minutes to marinate.

  • Step 6

    We send for 20 minutes at 180 degrees in the oven. Fragrant, tender and juicy fish is ready! It is best served with boiled potatoes, rice or pasta. By the way, the mackerel baked according to this recipe looks so that it is just right to put it on the festive table. Guests will simply gasp!

Tips & variations

  • Before cutting, mackerel should be thawed by leaving it for a couple of hours in the refrigerator or in the kitchen at room temperature.

  • It is better to defrost mackerel not completely, but partially. This will make it much easier to cut.

  • Mackerel is good because it does not need to be cleaned. It is enough to remove the insides, head and fins.

  • To gut a fish, make an incision in the belly and pull out the insides along with the black film.

  • After baking, the mackerel becomes very soft, it is difficult to cut it. So, cut before cooking, as shown in the photo.

  • Basic seasonings for mackerel are lemon juice, salt and pepper. Garlic, ginger, cumin, curry and some mixtures, such as Provence or Mediterranean herbs, suneli hops, also work well. It is worth trying fresh herbs: parsley, thyme, basil, rosemary.

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