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Baked mackerel with vegetables

Baked mackerel with vegetables


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Chop the onion into scales, carrots into rounds, zucchini into cubes, and crush the garlic. Put them all to harden in oil, then add water and simmer together with the bay leaf for about 10 minutes.

The fillets are cut in half wide, then each piece is cut lengthwise into three strips. Season with salt, pepper and smoked paprika and form small rolls that are caught with toothpicks. Fry quickly on all sides, then set aside.

Over the almost cooked vegetables, add the tomato strips (cut in half and peel the core), cut the potatoes into pieces, vinegar, salt and pepper to taste.

Pour everything into an oven dish, sprinkle with chopped dill and place the mini fish rolls on top.

Put the dish in the oven to lower the sauce and blend the flavors.

Good appetite!


2 pieces mackerel,
1 large onion,
2 carrots,
2 leaves,
300 ml white wine, dry,
1/2 lemon,
100 ml water,
salt pepper,

The mackerel is cleaned of entrails, the head is cut, it is washed well.
Onions, carrots and lemon are cut into thin slices.
In a saucepan put water with wine, add vegetables, bay leaves, salt and pepper.
Put to boil, over low heat, for 20 minutes or until almost cooked.
Then add the whole fish or cut into pieces, let it boil for 10 minutes.


Tested by Foodstory: Baked fish with vegetables from Jamie Oliver

A tasty recipe, perfect for family meals, above any simple recipe you knew so far on this topic. Everything looks like a well-browned pie, made up of layers of vegetables, fish and potatoes.

Jamie Oliver is our choice whenever we want to make sure we don't go wrong with a recipe. This baked fish chosen from Jamie & rsquos Dinners, the essential family cookbook, we liked it precisely because it does not come in the classic form of fillets placed on a bed of vegetables, but in layers, so that when you taste you make sure you take a little of each.

The strong aromas of fennel combine with the good fats from the fish and have a thick layer of potatoes on top, covered in a crumb crust. Although the recipe is presented with trout, Jamie says you can use any kind of fatty fish.

  • 400g new potatoes, washed and thinly sliced
  • 4 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1 onion, sliced
  • 1 fennel bulb, cleaned and sliced
  • 1 teaspoon fennel seeds
  • 4 medium trout fillets (or salmon, mackerel, sardines)
  • 285ml cooking cream
  • 2 coats of grated and extra Parmesan cheese sprinkled on top
  • 2 anchovy fillets, chopped
  • salt and pepper
  • 2 hands of breadcrumbs (homemade)
  • 2 lemons for serving

Preheat the oven to 200C. Boil the potato slices in salted water until slightly softened. Drain and set aside.

In a small pot (which you can then put in the oven, so without plastic handles) heat the oil. Cook the garlic, onion, fennel and fennel seeds in it. Let them cook over low heat for 10 minutes, covered with a lid, stirring occasionally.

Take the pot off the heat and over the layer of cooked fennel add the fish fillets with the skin up. (We put everything in the pot at the base of a heat-resistant glass dish)

Mix the sour cream with the Parmesan cheese, salt and pepper and pour over the fish. Mix the boiled potato slices with a little olive oil, salt and pepper and place them over the fish.

Put everything in the oven for 20 minutes, sprinkling the breadcrumbs and a little grated Parmesan cheese 5 minutes before time runs out.

Serve with lemon slices, a lettuce and cold beer.

Verdict: We liked the way the layers of vegetables, fish and potatoes complemented each other. The fish almost melts in your mouth, being smothered in sour cream sauce. We would have put less of it than was provided in the recipe. In addition, we kept everything in the oven for about 30 minutes. Otherwise, we couldn't help but enjoy it because it's a filling recipe.

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Oven bowl, lid, enameled cast iron, 2.84L, round, turquoise

Oven bowl, lid, enameled cast iron, 2.84L, round, red

5.6L Digital TimeSelect

valentina ionita (Chef de cuisine), October 26, 2009

stone flowers (Chef de cuisine), September 22, 2009

I also have some recipes for the doublet that I can't (due to lack of time) to write and share with you. I'm glad that you adore these wonderful pans.

Cely Snijec (Chef), September 17, 2009

Thanks for the idea. I think it is very fast and dietary. I will do the same. Not too much for the doublet.


Mackerel with foil vegetables in the oven

  • Fresh ice cream & # 8211 1 pc.
  • tomato fruits & # 8211 1 pc.
  • garlic & # 8211 2 cloves
  • lemon & # 8211 ½ part
  • table salt
  • a mixture of peppers
  • olive oil
  • coriander
  • parsley.

Active cooking: 30 minutes.

Energy value per 100 g: 135 kcal.

  1. Freshly frozen Mackerel must be thawed and then prepared for baking. Namely: cut off the head, wings and tail, clean the entrails and then rinse and dry well. By the way, drying is very convenient and fast using kitchen paper towels
  2. Put the garlic cloves with a pinch of salt, pepper and lemon juice in a mortar. Then add olive oil and chopped cilantro and parsley
  3. Cut the mackerel carcass with the prepared aromatic mixture. Place lemon slices on the belly
  4. Cut the tomatoes into rings and place them on a double piece of foil for baking. Place a mackerel on the tomatoes. Wrap the foil and place it on a baking sheet
  5. Bake a fish pan for 20-25 minutes and bake at 190 0 C
  6. At the end of the allotted time, unwrap the top of the foil, wait for the fish to cool slightly and then serve. The dish is served at the table as a supplement to a side plate of boiled or baked potatoes. Bon appetit!

Necessary fish with baked vegetables

  • 1-2 larger fish & # 8211 oceanic or freshwater
  • 400-500 gr frozen or fresh peas
  • 1 potato
  • 2 tomatoes
  • 1 onion
  • green parsley
  • 1 lemon
  • pepper, salt, thyme
  • oil


The fish is cleaned well, inside-out and washed. Put fish, wine, paprika and juice from 1/2 lemon in a bowl. Leave the fish to marinate for about 2 hours.

Meanwhile, grate the carrot, cut the onion into juliennes. Cut the tomatoes into cubes and finely chop the dill. 1 lemon and the other 1/2 lemon cut into slices.

After marinating, place the fish in a pan. Add onion, carrot, tomatoes and 1-2 slices of lemon cut into quarters. The juice in which the fish was placed is poured into the tray. We taste delicate and season. Put the fish in the oven for about 45 minutes, over medium heat. After baking, place the mackerel on a plate.
From the cooked vegetables we keep a few diced tomatoes. The rest of the vegetables mixed with the wine from the tray, we pass them with the blender. A sauce is formed. Garnish the mackerel with lemon slices and preserved ripe tomatoes.

Sprinkle with green dill. The sauce is served side by side, warm in the sauce.

You can also try this video recipe


Ingredients Aromatic mackerel & # 8211 in the oven:

  • 4 large macros or 8 smaller ones
  • 1 orange
  • 3 tablespoons breadcrumbs
  • 1 small onion
  • 1 teaspoon coriander seeds
  • 1/2 bunch of parsley
  • 1 clove of garlic
  • 1 lemon
  • salt, pepper, dried rosemary
  • olive oil

Method of preparation

The mackerels are decapitated, eviscerated (if you didn't buy them ready eviscerated), the spinal cord and bones are removed, the tail is cut. Sprinkle the prepared fish with salt, place it in a bowl and put the lemon juice on it. Leave in the fridge for an hour:

Remove from the lemon juice and season with finely chopped garlic, dried rosemary, pepper and grated lemon peel.

Orange is cleaned and cut into small cubes directly in the bowl in which the filling is prepared, so as not to lose the juice. The filling is prepared by mixing orange, breadcrumbs, onion and finely chopped parsley, season with crushed coriander seeds, salt and pepper to taste.

The filling is placed on each net, positioned closer to the tail, lightly pressed by hand:

Roll each fillet, including the filling inside, starting the roll by the tail, then fix the roll with toothpicks:

Place the rolls in a heat-resistant dish that has been lined with a baking paper large enough to close, sprinkle with a little olive oil:

Close the baking paper over the fish and fix with toothpicks:

Place in the oven at 180 degrees for 20 minutes, then unfold the paper (possibly cut out) and reinsert the dish in the oven for another 10 minutes, until the fish is lightly browned:


Baked mackerel, stuffed with vegetables

Baked mackerel stuffed with vegetables it is a delicacy that you can prepare whenever you want a fish dish.

It is extremely tasty cooked this way. Even those who are not big fans of fish will appreciate the recipe.

In addition, it is a healthy option to serve the fish, because it is baked in the oven and not fried in oil.

It contains healthy vegetables, which give it more consistency and a special flavor.

You can definitely use another type of fish in this recipe. If you want more portions, increase the number of fish used.

The recipe is inspired by Russian cuisine.


Baked mackerel with vegetables ->

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Baked salmon with vegetables

We all know that fish is a very healthy food and that we should eat about two or three servings a week.

Salmon is a very tasty fish with a high content of nutrients such as omega 3 fatty acids, quality proteins and minerals. Too bad it's so expensive.

Below is a fairly simple recipe for baked salmon with vegetables. The picture is not exactly the most successful because in general time is limited and I try not to waste too much time with them. However, the taste is very good.

Ingredients for four servings of salmon with baked vegetables
& # 8211 4 fresh salmon medallions (about 800 grams)
& # 8211 a big red pepper
& # 8211 a small lemon
& # 8211 a medium red
& # 8211 little parsley
& # 8211 4-5 garlic cloves
& # 8211 two teaspoons capers
& # 8211 2-3 tablespoons olive oil
& # 8211 pepper, paprika, salt.

How to prepare salmon with baked vegetables
In a smaller bowl, mix the oil with the pepper, paprika, salt, crushed garlic cloves, chopped parsley and the juice of a small lemon and mix well.

Wash the salmon medallions, place in a pan and place the above mixture on top.

Refrigerate for 1-2 hours.

Cut the peppers and tomatoes into juliennes and place them over the salmon, but also between the medallions. The same goes for capers.

Preheat the oven to 180 ° C and place the salmon with vegetables in the oven for about 20-25 minutes. The time depends a lot on the oven. You must be careful not to dry the salmon. Thus, to eliminate any risk, I think it is better to try to leave it for only 20 minutes.

Costs
The costs for four portions of salmon with baked vegetables are about 50-55 RON (2016 prices).

How to serve
Serve hot, with vegetables from the pan, lemon, natural potatoes or any other garnish considered.


Video: СКУМБРИЯ ЗАПЕЧЁННАЯ С ОВОЩАМИ! Быстрый и полезный ужин! Baked mackerel with vegetables!


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