Oven-baked mackerel roll with gelatin is an original and impressive appetizer in which tender fillets of this oily sea fish are rolled up and baked with added gelatin — and it's the gelatin that lets the roll hold its shape perfectly and slice cleanly into thin pieces without falling apart. Mackerel really comes into its own in this recipe: meaty, juicy and rich in flavor. From a thawed mackerel carefully remove the skin, take out the spine and larger bones and unfold the fillet flat. Rub with salt, black pepper and fresh dill, sprinkle with granulated gelatin and roll up tightly. Wrap in parchment or foil and bake at 180°C (350°F) for about 30-35 minutes. Chill completely in the fridge. Proportions for 1 large mackerel inside.
Mackerel baked in foil with lemon and onion is a simple, healthy fish dinner that's ready in just 25-30 minutes. The foil seals in all the juices and aromas while the lemon and onion neutralize the fish's natural strong scent, so the mackerel comes out tender, fragrant and not at all overpowering — even people who usually avoid oily fish enjoy it this way. Rub a whole fish (or portion-sized pieces) with salt, pepper and olive oil, stuff the cavity with lemon slices and onion rings, wrap tightly in foil and bake at 200°C (400°F) for 25-30 minutes. I'll cover how to clean mackerel, the spices that highlight its flavor and how to open the foil for a quick browning.
Sea bass baked whole in foil is one of the easiest ways to cook fish to perfection — the foil traps all the steam and juices so the fillets stay incredibly moist, and the herbs and lemon perfume every bite. Rub the fish inside and out with salt, pepper, olive oil and lemon, stuff the cavity with sprigs of thyme, rosemary and lemon slices, then wrap tightly in foil and bake at 180°C (350°F) for 25-30 minutes depending on size. I'll show you how to clean and prep the fish, the best herbs to pair with sea bass, and how to serve it with simple roasted vegetables or potatoes for a complete dinner.
Pink salmon in cream sauce in the oven is a foolproof way to cook this beautiful but notoriously dry red fish so it turns out juicy and tender every time. The cream sauce literally bastes the fish in moisture as it bakes, which is especially important for pink salmon since it tends to dry out otherwise. Cut the salmon into portion-sized pieces or steaks, place in a baking dish, pour over a sauce of 20% cream, garlic, salt, seasonings and a pinch of flour for body, top with grated cheese (optional) and bake at 200°C (400°F) for 25-30 minutes until cooked through. The result is melt-in-your-mouth fish in a rich, fragrant sauce. Proportions for 4 servings inside.
Pink salmon baked in foil is a simple, successful and remarkably wholesome recipe for one of the most affordable red salmonid fish. Despite its budget price, pink salmon contains plenty of omega-3 fatty acids, protein and vitamin D, which is why nutritionists recommend including it in the family menu at least 1-2 times a week. The main challenge with pink salmon is its rather dry texture, and foil combined with lemon juice, olive oil and aromatic herbs completely solves this problem: the fish bakes in its own juices and stays tender. Clean the thawed fish, score the back several times diagonally, rub with salt, pepper, lemon juice and olive oil. Tuck lemon slices into the cuts and thyme sprigs into the cavity. Wrap in foil and bake at 200°C (400°F) for about 25-30 minutes. Proportions for 1 fish inside.
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