• Three frozen mackerels;
  • Two carrots;
  • Two bulbs;
  • One pepper;
  • Three cloves of garlic, lemon juice;
  • Spices, salt to taste;

Thawed fish rest and clean, cut each into two fillets. Pour the fillet with lemon juice, grate with seasonings and lay out the garlic plates. Top with onion filling, carrots and bell pepper. Vegetables need to be fried first. vegetable oil until golden brown.



Twist the rolls, wrap in parchment. Cook in the oven at 200 degrees Celsius for 25 minutes. You can safely serve as a side dish Korean carrot or sea ​​kale, pickled onion rings. Rolls should be served on the table, sprinkling them with a little lemon juice.

In foil with cheese

The easiest way to cook fresh-frozen mackerel in the oven is to use foil.

Required Ingredients:

  • Two freshly frozen mackerels;
  • Two eggs;
  • 40 grams of hard cheese;
  • Half a teaspoon of dry mustard;
  • Juice of one lemon;
  • Five sprigs of parsley;
  • Salt and black pepper;

Eggs need to be boiled and grated on a coarse grater. Also grate cheese, add to eggs, add chopped parsley. Pour over lemon juice, you can add zest. Add salt and pepper, mustard and mix everything using a mixer. Defrost fish, clean and wash. Make three diagonal cuts on each side. Put the stuffing inside. Wrap in foil and cook on a baking sheet for 25 minutes at 180 degrees Celsius.



With mustard and lemon

Another cooking option in foil, but without the use of filling. To make the carcass fragrant and unusual in taste, certain spices are simply added.

Required Ingredients:

  • Two mackerels;
  • Four tablespoons of mustard;
  • One lemon;
  • Six cloves of garlic;
  • Salt and black ground pepper;

Clean and wash the fish. Rinse well inside, cut off the head and fins. Make a marinade, for which mustard and spices are mixed, garlic is added, passed through a press. Coat the carcasses with marinade, do not forget to coat the fish inside. Lay lemon mugs and leave the fish to marinate for several hours. The longer, the richer and more interesting the taste of the finished dish will turn out.



Then wrap the carcasses in foil, put on a baking sheet. The fish is baked for forty minutes at standard temperature in the oven. A simple recipe for mackerel, but the taste is incredibly rich.

In foil in a multicooker

You can't do without modern household appliances in the kitchen. Therefore, more and more thoughts come to mind how to cook fresh-frozen mackerel in a slow cooker. This is done no more difficult than in the oven. It is important to choose the right amount of ingredients and set all modes.

Required Ingredients:

  • Two mackerels;
  • One lemon;
  • One bulb;
  • Salt and spices;
  • Four tomatoes;


As you can see, the cooking methods fresh frozen mackerel differ from each other. Depending on the desire and possibilities, you can delight yourself with the unusual taste of this nutritious fish. May your every culinary experiment be successful without fail!

What mackerel dishes do you know? Baked in foil, fried in batter, salted, smoked, etc. This list can be continued indefinitely. After all, this is a universal fish, with which you can cook completely on your own. different dishes. Fresh mackerel makes delicious pies, soups and even meatballs. In this article, we will tell you several ways how you can use this fish in cooking.

General product information

What dishes can be prepared from mackerel? Recipes from step by step we'll look at it a little further. Now I want to talk about exactly what this product is useful for.

Mackerel is relatively inexpensive, but very delicious fish. It contains a lot of proteins, as well as minerals and vitamins, which have a beneficial effect on the body, strengthen its immunity and cleanse it of toxins and toxins. In this regard, such a product is very often included in the diet of not only adults, but also children.

Let us consider in more detail what fresh-frozen mackerel dishes can be easily and quickly prepared at home.

Pan-fried fish with vegetables

Most simple meals from mackerel are those that do not require a long stay near the stove. For example, for the usual frying of fish and vegetables, you only need about an hour of free time, as well as the following ingredients:



Food processing

Any fresh-frozen mackerel dishes require a careful choice of the main product. When buying fish, you need to pay attention to its appearance. Her eyes should not be cloudy, her abdomen should not be yellow, and the inside of the gills should not be too dark. If these phenomena are still observed, then it is better to refuse the purchase.

Before preparing mackerel dishes, all purchased fish should be well processed. It must be completely thawed, washed, cleaned of the insides, cut off the fins and head. In the future, the processed product must be cut as required by the dish. If you want to fry the fish, then it should be chopped into pieces 5-6 centimeters thick.

As for vegetables, they need to be peeled and chopped. Cut the onions into cubes, and grate the carrots.

Heat treatment in a pan

Any mackerel dishes are very fragrant and tasty. And to make them satisfying, it is recommended to additionally use vegetables. Bulbs and carrots should be placed in a pan, seasoned with sunflower oil and fried until golden brown. Next, they must be salted, peppered, put on a plate and set aside.

After sautéing vegetables, you need to start heat treatment fish. To do this, pour light flour into a plate, add pepper and salt to it, and then mix. The processed fish should be rolled on all sides in the resulting loose mixture and put in a heated frying pan with oil, where vegetables were previously fried. It is advisable to cook mackerel for about 20-26 minutes. During this time, it should be well fried, become soft and tasty.

How to present to family members?

Mackerel dishes, the recipes of which we consider in the presented article, will serve as an ideal lunch for both everyday and holiday table. After the fish is fried, it must be placed on a plate, and browned vegetables should be placed on top. Can be placed nearby mashed potatoes or boiled long grain rice.

Bake fish with cheese and tomatoes

Mackerel dishes in a slow cooker are just as tasty as in the oven. But using this device, you do not need to be at the stove all the time and make sure that the fish does not burn, is well cooked, and so on. That is why we recommend using any multicooker for baking this product.

So, to make delicious and beautiful dish from frozen mackerel, you must purchase:



Preparation of ingredients

To get very delicious food from mackerel, you should use as many different products as possible that go well with each other. You also need to carefully process the fish. It must be washed, gutted, cut off the fins and head, and then cut in half lengthwise, remove the backbone and bones. As a result, you should get a clean fillet, which should be peppered and salted.

It is also necessary to peel the onions and tomatoes, and then cut them into rings and circles, respectively. As for cheese, it only needs to be grated or cut into thin slices.

Dish shaping

After preparing all the ingredients, the multicooker should be well lubricated sunflower oil and then sprinkle liberally breadcrumbs. After that, you need to put the fish fillet in the bowl so that you get a not very thick layer. Next, place onion rings and fresh tomato slices on the mackerel. Sprinkling all the products with a small amount of spices, they should be covered with a mayonnaise mesh. At the end, you need to add grated or thinly sliced ​​cheese to the formed dish.

Baking in a multicooker

How should fresh mackerel dishes be baked in a slow cooker? Recipes for preparing such a dinner recommend using the frying mode. It needs to be installed for 30 minutes. If after this time the fish is not cooked, but the bottom is very reddened, then you should reset the program to the extinguishing mode. After ¼ hour, the dish should be completely soft and covered with a delicious cheese cap.

How to serve for dinner?

The finished dish must be carefully removed from the bowl, and then cut into pieces and served hot to family members. At the same time, it is recommended to save the dish as much as possible in puff. If there is a desire, then any side dish can be served additionally to this wonderful dish.

Salting fish in cold brine

Mackerel is an ideal fish for salting. finished product it turns out very tender, fatty and tasty. But in order to properly pickle it, you must clearly follow all the requirements described below.

So, to prepare salted mackerel, we need:



Brine preparation

It is possible to salt fish deliciously not only in wet, but in dry brine. However, we recommend using the first method. After all, with it, mackerel will turn out much juicier and tastier.

So, to prepare a cold brine, it is necessary to pour water into a large container, add sugar, cilantro, salt, lavrushka, coriander grains, allspice, black tea, cloves in buds and onion peel to it. After boiling all the ingredients, the aromatic liquid must be removed from the stove and cooled completely. While the brine cools down, you can start processing the fish.

mackerel preparation

It is better to buy fish for salting of medium size. It must be washed, gutted all the insides and cut off the fins. It is also desirable to remove the head. But if you want to leave it, then it is better to remove the gills.

You should not cut the processed fish before salting, because it will cook well anyway.

salting process

After the mackerel has been processed and the brine has cooled, you should take a deep container and place the fish in it. Next, the product must be poured with fragrant liquid so that it completely covers it. Under such conditions, it is advisable to salt the fish for 1.5 days. It should be turned over periodically.

If you want more juicy dish, then after one and a half days it must be covered with a lid and left in the refrigerator for another 12 hours.

How to serve salted fish to guests?

After the mackerel is well salted, it should be removed from the brine and cut into pieces 3-4 centimeters thick. Next, they need to be flavored with sunflower oil, half rings of salad onions and mix well. On top of the mackerel, it is advisable to additionally sprinkle with fresh chopped herbs. In this form, the dish must be presented to the table on a common plate. In addition to it, you should definitely make a side dish. Better if it's potatoes. The tubers need to be peeled, and then boiled in a round form in salt water. Before serving, vegetables should also be sprinkled with chopped herbs and ground black pepper. Enjoy your meal!

Mackerel, or as it is customary to call it in the West, mackerel is a fish that is not only tasty, but also healthy. The richest set of micro and macro elements, vitamins and polyunsaturated fatty acids make this fish a welcome guest on our table. There is, however, one caveat - the smell of even the freshest mackerel is quite specific, and therefore most housewives prefer to do a little magic before cooking mackerel deliciously.

Before cooking, mackerel can be marinated in lemon or lime juice, dry white wine, vinegar, or sprinkled with fragrant herbs that will give delicious aroma ready meal. Probably, there is no need to say that for cooking it is necessary to choose really fresh mackerel, in no case re-frozen. Yellow spots on the carcass can be a sign of rancid fat; it is better to refuse to buy such fish.

Mackerel fillet is very tender and fatty, easily falling apart into semicircular layers. There are many ways to cook mackerel deliciously, but best options are baking (in foil or sleeve), stewing, smoking, as well as salting and marinating. boiled and fried mackerel it turns out dryish, because with these cooking methods, the fillet easily gives off the fat in it, but if you know some tricks, then ordinary fried mackerel becomes just a delicacy!

the site will tell you how to cook mackerel deliciously and share recipes suitable for both the festive table and every day.

Homemade "smoked" mackerel

Ingredients:
3 mackerels.
For brine:
1 liter of water
3 tbsp salt (no top)
1.5 tbsp Sahara,
2 tbsp dry black tea without flavorings,
2 handfuls onion peel.

Cooking:
Prepare the brine. To do this, add sugar, salt, dry black tea and onion peel to a pot of water. Bring to a boil, cool and strain. Put the prepared fish carcasses without a head and tail into a container, pour the prepared brine, cover and leave for 4 days at room temperature. Turn the fish in the morning and evening every day. When the time is up, remove the fish from the brine, transfer to another container and store in the refrigerator.

Salted mackerel roll "Pride of the Hostess"

Ingredients:

4-5 garlic cloves,
1-1.5 tsp salt,
1 pinch ground allspice,
1 pinch black ground pepper,
1 pinch of ground nutmeg.

Cooking:
Wash the fish fillet, pat dry and place on parchment or cling film slightly overlapping. Mix all the spices so that they are evenly distributed. Finely chop the garlic and lightly crush it with the blade of a knife. Sprinkle the fillets with the spice mixture and garlic, which you even press a little into the flesh of the fish. Gently and tightly roll the fillet into a roll, wrap it in several layers of paper or film and put it on the bottom shelf of the refrigerator for 5 hours. When the time is up, put the roll in the freezer for a day. 15 minutes before serving, remove the roll from the freezer, cut thinly, pour olive oil and garnish with herbs.

Mackerel marinated

Ingredients:
2 frozen mackerels,
1 onion
250 ml of water
6 cloves,
10 peppercorns,
⅓ tsp ground black pepper,
5 grains of coriander,
1 bay leaf,
2.5 tbsp 9% apple cider vinegar
2 tbsp vegetable oil,
2 tsp salt,
½ tsp Sahara.

Cooking:
Clean the fish and cut into pieces of the desired thickness. Cut the onion into thin half rings. To prepare the marinade, boil water, add salt, sugar, cloves, ground coriander, bay leaf, peppercorns and vegetable oil. Boil the marinade over low heat for 1 minute, then pour in the vinegar, stir, remove from heat and cool. Fold the fish in the prepared marinade, add the onion, mix, cover and refrigerate for a day.

Heh from mackerel

Ingredients:
1 kg mackerel,
2 bulbs
1 carrot
½ stack vegetable oil,
3 tbsp tomato paste,
2 tbsp salt,
1 tsp Sahara,
2 tsp vinegar,
1 stack water,
½ tbsp seasonings for heh.

Cooking:
Clean the fish and cut it into fillets. Onion cut into half rings, carrots into strips. In a saucepan, combine water, oil, vinegar, hex seasoning, carrots, onions, tomato paste, salt and sugar, boil, remove from heat and leave to cool. In a separate container, put part of the marinade, then part of the fillet, again part of the marinade and part of the fillet, and so on until the ingredients run out. The main thing is that the marinade is from below and from above. Leave the dish overnight in the refrigerator.

Mackerel in batter

Ingredients:
700 g mackerel,
100 g flour
2 eggs,
100 ml milk or water
100 ml vegetable oil,
dry seasonings for fish, salt, ground black pepper - to taste.

Cooking:
Peel the mackerel, gut, wash, fillet and cut into pieces. Mix flour with seasoning and salt. Beat eggs with milk, add flour, spices and salt mixture, mix well. Dip fish pieces in batter and fry until cooked in well-heated vegetable oil.

Mackerel in a coat of dough

Ingredients:
1 mackerel,
200 g fresh mushrooms,
1 onion
juice of ½ lemon,
vegetable oil,
some milk,
salt and black ground pepper - to taste.
For test:
250 g flour
1 egg
3-4 tbsp water,
100 g of vegetable oil.

Cooking:
Mix the flour with salt, add the egg, vegetable oil and water, knead the dough, roll into a ball and leave to stand at room temperature. Clean the mackerel, cut off the fins, tail, bones and gills, leave the head. Fry finely chopped onion in vegetable oil, add finely chopped mushrooms to it, pour in lemon juice, salt, pepper and simmer until tender. Roll out the “rested” dough on a floured surface into a layer. Put the filling into the prepared mackerel (put more, it will turn out tastier), salt the fish on top, wrap it in dough and put it on a greased baking sheet. Lubricate the dough with milk and send the baking sheet to the oven preheated to 180-200 ° C for 30-40 minutes.

Mackerel appetizer

Ingredients:
1 kg mackerel,
3 bulbs
2 carrots
3 tbsp tomato paste,
2 tbsp Sahara,
1 tsp salt,
2 tbsp 6% vinegar,
4 cloves,
6 peas of allspice,
8-10 pcs. black peppercorns,
2 bay leaves,
100 g vegetable oil,
600 ml of water.

Cooking:
Wash the mackerel, gut it, cut off the head and fry with a little oil for about 3-4 minutes on each side. Cut the onion into half rings, grate the carrots into coarse grater. Fry the onion and carrot in a pan immediately after the fish for 5 minutes. Separate the fish from the vertebral bone, removing as much as possible large bones, and divide into medium-sized pieces, but do not grind too much. In a saucepan with a thick bottom, alternately lay out in layers first half of the carrots with onions, then the fish, then again the carrots with onions, add all the spices, salt, sugar, vinegar. Dilute the tomato paste with water to the consistency of juice, pour into the fish and leave to stew on the smallest fire for 2-3 hours (depending on the fish itself). Remember to make sure that the liquid does not completely boil away, if necessary, add a little water. This appetizer is good both cold and hot. An appetizer can also be prepared in a slow cooker in the “Extinguishing” mode.

mackerel under mushroom sauce

Ingredients:
1 kg mackerel,
500 g mushrooms
200 g 33% cream,
1 tomato
1 onion
seasoning for mushrooms, vegetable oil, salt, pepper - to taste.

Cooking:
Wash the mackerel, peel, cut into portions, salt and pepper. Then fry in hot vegetable oil. Cut the onion into half rings, mushrooms into plates, peel the tomato and cut into small cubes. Lightly fry the onion in vegetable oil, add mushrooms, seasoning for mushrooms to it and fry for 5-7 minutes. Then add tomato cubes to the onion and mushrooms, salt to taste and fry for another 3 minutes. Pour in the cream, bring the mass to a boil and dip the fish into the sauce. Stew mackerel with mushroom sauce for 3 minutes and remove from heat.

Mackerel baked in the oven with zucchini and tomatoes

Ingredients:
2 mackerels,
1 zucchini
1 onion
1 tomato
3 tbsp sour cream
100 g hard cheese,
3-4 peppercorns,
1 tbsp lemon juice
salt - to taste.

Cooking:
Cut the cleaned fish, rub with salt, pepper, add lemon juice, mix and leave for a while to absorb the juice. Cut the peeled zucchini and onions into half rings, tomatoes into slices. Place the fish in a baking dish along with the zucchini and onions. Lubricate the surface with sour cream, lay the tomatoes, add salt to taste and bake the dish in the oven for 15 minutes at a temperature of 200 ° C. 5-6 minutes before the end of cooking, sprinkle the dish with grated cheese.

Oven-baked mackerel rolls with vegetable filling

Ingredients:
3 mackerels,
2 carrots
2 bulbs
1 Bell pepper,
3 garlic cloves,
50 g grated cheese
lemon or orange juice, vegetable oil, salt, pepper, seasonings - to taste.

Cooking:
Cut the mackerel into fillets, remove the bones. Pour the fillet with orange or lemon juice, salt, pepper, add seasonings. Finely chop the onion and pepper, grate the carrots and fry the vegetables in vegetable oil until soft. On the fillet, put a spoonful of stuffing from fried carrots, onions, paprika and thin slices of garlic. Sprinkle toppings with grated cheese. Wrap the rolls tightly in parchment paper (like sweets), put on a baking sheet and bake in an oven preheated to 180 ° C for 30 minutes.

Jellied mackerel

Ingredients:
1 salted mackerel,
4 tbsp corn,
4 tbsp green peas,
1 sweet pepper
1 tbsp dill greens,
1 tbsp gelatin,
150 g sour cream
150 g mayonnaise,
100 ml of water
1 tbsp lemon juice
ground black pepper - to taste.

Cooking:
Clean the fish, cut into pieces and place in molds. Put a mixture of peas and corn on the fish, then chopped peppers. Soak gelatin in 100 ml of water. Mix sour cream and mayonnaise, add lemon juice, ground pepper, dill and dissolved gelatin to this mixture. Pour the resulting sauce into molds and leave in the refrigerator overnight.

Mackerel in pots "Splendor of taste"

Ingredients:
2 mackerels,
1 kg potatoes
4 bulbs
4 garlic cloves,
3 tbsp tomato paste,
2 tbsp mayonnaise,
500 ml of kefir,
4 bay leaves,
vegetable oil, salt, ground black pepper - to taste.

Cooking:
Fillet the fish without bones, chop, lightly salt and leave for 15 minutes. Cut the peeled potatoes into large slices, then put them in a pan and fry in oil until golden brown. Cut the onion into quarters of rings and also fry in a pan until golden brown. Add tomato paste and fry for 2 minutes. Then add mayonnaise and kefir to the same pan and simmer for 3-5 minutes. Layer the potatoes, fish, bay leaf and minced garlic in the pots. Pour all this with onion, kefir and mayonnaise sauce, you can add a little water. Put the pots in preheated to 200 ° C for 25-30 minutes. When the time is up, turn off the oven and let the dish rest for another 15 minutes.

Mackerel cutlets

Ingredients:
2 mackerels,
4 potatoes
1 onion
1 egg
100 g flour
50 g butter,
150 g parsley,
spices - to taste.

Cooking:
Cut the mackerel into fillets without skin and bones. Boil potatoes and grate on a fine grater. Finely chop the onion and fry. Shred the fish with a fork and add it to the potatoes. Send the fried onion there. Beat in the egg, salt and pepper and mix well. Separately, using a blender, mix the butter and herbs and put the resulting mass in the refrigerator for 15 minutes. Take a little minced fish, make a cake, put a little stuffing inside and form cutlets. Roll them in flour and fry on both sides until golden brown.

Mackerel casserole with pasta "Greetings from Italy"

Ingredients:
600 g mackerel fillet,
250 g pasta,
1 red bell pepper,
100 g cheese
100 g butter,
2 tbsp breadcrumbs,
2-3 tbsp tomato paste,
1 stack water or fish broth,
juice of ½ lemon.

Cooking:
Grease a baking sheet with high sides with vegetable oil. Lay the fish fillet in one layer on the bottom, sprinkle it lemon juice and salt. Lay the next layer of pasta cooked until half cooked and pepper cut into thin slices. Pour in tomato sauce (dissolve tomato paste in 1 cup water or fish broth), sprinkle with breadcrumbs, then grated cheese and pour over melted butter. Bake the dish in the oven at 180ºC for 30 minutes.

Smoked Mackerel Pate

Ingredients:
1 smoked mackerel,
80 g smoked bacon,
1 sweet and sour apple
1 onion
1 tbsp vegetable oil,
2 tbsp sour cream.

Cooking:
Pass the smoked fish fillet, bacon and onion fried in vegetable oil through a meat grinder, add grated apple and sour cream to the resulting mass and mix.

On our website you will find many more examples of how to cook mackerel deliciously.

Cook tasty, beautiful, healthy!

Larisa Shuftaykina

If in your area fresh fish remains far from the best affordable product, then a freshly frozen carcass can be a pleasant alternative. During shock freezing, the fish does not lose its properties, and therefore it can be successfully thawed in the future, retaining its taste and texture. In the recipes below, we will talk about what can be prepared from fresh-frozen mackerel.

Freshly frozen mackerel soup

Ingredients:

  • mackerel fillet - 1 pc.;
  • king prawns - 5 pcs.;
  • garlic cloves - 2 pcs.;
  • olive oil - 15 ml;
  • - 250 ml;
  • - 130 ml;
  • sweet pepper - 90 g.

Cooking

Grill the peppers and remove any blackened skin. Cut the pulp into strips and set aside. In a saucepan, quickly fry the puréed garlic cloves for olive oil, until they release aroma, pour garlic with tomatoes and broth, beat everything together with a blender and bring to a boil. Put the shrimp tails into the boiling soup base, after cleaning them, pieces fish fillet boneless and sweet peppers. After 3 minutes, a dish of freshly frozen mackerel will be ready.

Rolls of freshly frozen mackerel

Ingredients:

  • butter - 55 g;
  • flour - 35 g;
  • milk - 240 ml;
  • eggs - 4 pcs.;
  • a bunch of dill;
  • mackerel - 530 g;
  • onions - 35 g;
  • mayonnaise - 25 g.

Cooking

While the oven is preheating to 230 degrees, cover a baking sheet with parchment and prepare the base of our roll. For the base, beat eggs with milk, melted butter and flour, add dill and sea ​​salt and then pour everything onto a baking sheet. Bake the base for 12-15 minutes.

During this time, boil the peeled mackerel, disassemble it into pieces and mix with mayonnaise. Add chopped onion, freshly ground pepper and a little salt to the mixture. Spread the filling on top of the hot dill omelet, roll the appetizer into a roll and leave to cool completely. Before serving, cut the roll into portions.

02/05/2017 Administrator

Mackerel belongs to the perch-like order, but unlike a simple river perch, it does not have any small bones. Eating it is a pleasure, because it’s enough just to peel off the skin from the finished mackerel, and the layers tender meat separate themselves from the ridge and costal bones. Cooking her different ways, but most often mackerel is salted and pickled. Today we will tell you how to pickle mackerel at home quickly and tasty. This recipe is simple, but with a trick: to get a golden skin, you do not need to add dyes, but you just need to marinate the mackerel in a marinade prepared on a decoction of onion peel and strong black tea.

04/02/2016 Administrator

This inexpensive and delicious fish deservedly enjoys great popularity among housewives. As a rule, mackerel is baked in the oven with lemon, onion, potatoes; gourmet snack rolls are made from it, and in the warm season they are happy to bake on the grill on the grill. But today we propose to go the other way and cook mackerel in tomato sauce. The fish prepared according to this recipe is very tender, soft and fragrant.

03/01/2016 Administrator

Mackerel has a specific smell and very fatty tender meat. You can soften its smell if you add parsley and garlic to the marinade. There are a huge number of recipes for cooking this fish, however, mackerel on the grill turns out to be the most delicious and fragrant! Be sure to keep this recipe in mind for future picnics in nature.

04/30/2015 Administrator

We are used to buying mackerel in salted or smoked form, but for some reason we do not pay due attention to fresh-frozen. And in vain, because it is such a fish that contains a huge amount of useful substances, the most important of which are omega-3 fatty acids, vitamin B12, vitamin A, fish fat, sodium, potassium, etc. It is not for nothing that mackerel is recommended for pregnant and lactating mothers, children, people with weakened immunity, because the complex of vitamins and microelements contained in this fish improves memory, positively affects the development of the brain, and strengthens bones.

02/10/2015 Administrator

Experienced housewives know that dishes baked in foil have a special taste and incredible aroma. Not only meat, but also fish is excellently obtained in foil. Today we offer to cook mackerel with potatoes in foil. In addition to excellent taste and invaluable benefits (the dish is baked without a drop of oil), you will get significant time savings, because there is no need to prepare a side dish separately or stand by the stove, the oven will do everything for you!

12/10/2014 Administrator

Today we have on the menu great recipe, in which the fish and potato side dish prepare together and at the same time. Such recipes greatly simplify the daily task for housewives, how to quickly and tasty feed the family, because there is no need to look for and select several recipes, think about food combinations, etc. Mackerel, baked with potatoes in the oven, will no doubt be enjoyed by all family members, moreover, unlike frying in a pan in oil, the dish turns out to be nutritious, but not excessively fatty.