Baked Mackerel with Garlic and Paprika
I have never cooked this fish before. It looks similar to mackerel (they are often confused, calling mackerel mackerel tuna), but these are two completely different fish. Mackerel is larger in size than mackerel, its meat has a gray tint, it is quite dense and quickly becomes dry when cooked. Separating the fillets is quite simple - you don't need to remove the scales, and the fillet easily separates from the spine with a regular knife, it does not have small bones. The recipe is quick and simple, the dense mackerel meat combined with garlic and paprika resembles tuna or even beef. Overall, I liked the dish and I am sharing it with you!
Mackerel
1 pc
Salt
1/2 tsp
Paprika
1 tsp
Garlic
2 cloves
Ground black pepper
1/2 tsp
Olive oil
2 tbsp
Here is our beauty, as you can see, mackerel has dark spots in addition to the signature "tiger stripes" on its back, which are not present in mackerel.
The weight of the uncleaned fish is 2.64 lbs
To prepare baked mackerel with garlic and paprika, you need to prepare the fish. Cut off the head, remove the insides, cut off the large fins. Now hold the fish by the tail, make an incision near the tail with a knife and then cut along the spine, cutting the fish in two. Remove all bones and spine, cut off the tail. Rinse the resulting fish fillet lightly under water, removing any remains of the dark film.
In a small bowl, mix salt, paprika, minced garlic, black pepper, and olive oil. Mix until smooth.
Spread the resulting mixture over the fish fillets and let marinate for 1-2 hours.
Preheat the oven to 200 degrees Fahrenheit, using the "grill with convection" setting. Line a baking sheet with parchment paper, place the fish skin side up. Lightly brush it with olive oil, season with a little salt and pepper. Place the fish in the preheated oven for 12 minutes, on the middle rack, to brown the skin and make it crispy.
Serve the baked mackerel with garlic and paprika with herbs and fresh vegetables.
After trying this fish, I thought that fresh cherry tomatoes would go well with it. Unfortunately, I didn't have any this time, but next time I will definitely add them to the dish.
© Наталья Лиханова
(4/5)
