Mackerel in the oven with onions and carrots

2 servings

60 minutes

Baked mackerel with onions and carrots is a tender, aromatic dish from Belgian cuisine. Baked in a foil envelope, the fish retains all its juiciness, while the combination of spices, onions, and carrots gives it a rich, slightly sweet flavor with spicy notes. Historically, Belgians value fish for its rich taste and simplicity of preparation, and using a vegetable bed makes the dish especially juicy. It's an ideal option for those who want to enjoy an exquisite and healthy dinner. Serving baked mackerel is simple—it can be served right in the foil to preserve all the aromas, while a side of fresh vegetables or greens complements its natural tenderness. It's important not to leave holes in the envelope so that the fish retains moisture and acquires a rich flavor without a burnt taste.

Energy value per serving

• Calories: 427.2
• Proteins: 39.7g
• Fats: 23.8g
• Carbohydrates: 15.9g

Ingredients

• Mackerel: 1 pc
• Onion: 2 pc
• Carrot: 1 pc
• Salt: to taste
• Seasoning for fish: to taste

Cooking steps

1. First, you need to wash the mackerel. You don't have to scale it, as it naturally doesn't have scales. The gutting process is also simple: cut off the mackerel's head behind the gills, open the belly, and thoroughly clean out the insides. If you find roe, it can be salted separately. Some people also eat the milt this way — but that's a matter of taste. After gutting, the body must be washed.

   Required ingredients:

   • Mackerel: 1 piece

2. There is one problem: if you bake mackerel in a foil envelope just like that, its thin skin will stick to the foil, and the fish will look unappealing (though it won't lose its taste). This can be easily solved by placing sliced onions on the foil and carrots on top.

   Required ingredients:

   • Onion: 2 pieces
   • Carrot: 1 piece

3. After seasoning the mackerel with salt and spices, it should be placed on a bed of vegetables, covered with another layer of onion on top. Next, a neat envelope should be made, placing it on a baking sheet. It is advisable not to leave holes in the envelope, as moisture will evaporate or, worse, leak onto the baking sheet and burn, imparting a bitter taste to the fish.

   Required ingredients:

   • Salt:  to taste
   • Seasoning for fish:  to taste

4. Bake mackerel for 30–40 minutes (depending on size) at 180 degrees.