Mackerel in the sleeve
4 servings
40 minutes
Mackerel in a sleeve is a magnificent dish of European cuisine that combines simplicity of preparation with rich flavor. Baking in a sleeve preserves the fish's juiciness, making it tender and aromatic. The spice mix – garlic, coriander, basil, and pepper – gives the mackerel a deep, spicy taste with subtle herbal notes. Historically, mackerel is a popular ingredient in Mediterranean and Northern European cuisines, valued for its rich flavor and health benefits. The dish pairs perfectly with rice and vegetables, while fresh lemon slices add a refreshing tang. This treat is ideal for a cozy family dinner or festive table, impressing guests with its simplicity and sophistication.
1
Clean the mackerel from the insides. Cut off the head and fins. Slice into steaks about 2-3 cm thick, wider is fine. Place the fish in a bowl.
- Mackerel: 1 piece
2
In a small container, mix all the spices and salt, then add vegetable oil. Mix well.
- Ground dried garlic: 0.3 teaspoon
- Ground coriander: 0.3 teaspoon
- Basil: 0.3 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
- Vegetable oil: 1 tablespoon
3
Combine the spices and fish. Rub the fish well with your hands on all sides.
- Mackerel: 1 piece
4
Place the fish in a sleeve and tie it. Put it on a baking sheet and place it in an oven preheated to 180 degrees for 25 minutes. Then lower the temperature and let the fish sit there for another 10 minutes.
5
It pairs well with a side of rice and vegetables. It's best served with lemon slices and eaten drizzled with juice.
- Ground black pepper: to taste