Village-style mackerel
3 servings
90 minutes
Country-style mackerel is a simple yet incredibly tasty dish that reflects the traditions of Russian cuisine. Baked in the oven and infused with the aromas of dill, lemon, and spices, the fish acquires a rich flavor with a slight tanginess. The tomato sauce made with garlic, onion, and wine vinegar adds special depth and tenderness to the dish. Historically, this method of cooking fish was popular in villages where ingredients were maximized and did not require complex processing. The dish is perfect for both everyday dinners and festive tables, especially when paired with rye bread or baked potatoes. It’s a true find for lovers of simple yet exquisite cuisine!
1
Preheat the oven to 190 degrees.
2
Gut the mackerel, wash it thoroughly inside and remove as many bones as possible. Remove the fins and !!!gills!!! Make 4-6 deep cuts on one side, generously sprinkle the fish with dill, salt and pepper (inside the belly too), and insert half a lemon slice into each cut. Place the fish on a baking tray, brush each fish with olive oil and put it in the oven. Bake for about 20 minutes until a light golden crust forms.
- Fresh mackerel: 3 pieces
- Lemon: 1 piece
- Dill: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Pour boiling water over the tomatoes, let them sit for a bit, then remove and peel. Crush the garlic and place it in a saucepan with 2 tablespoons of olive oil, sautéing over low heat. Dice the onion and add it to the garlic; while they are cooking, dice the tomatoes and add them to the saucepan, season with salt and pepper, and simmer for about 10 minutes. Then add tomato paste and dill, cover, and simmer for another five minutes. Make sure the juice doesn't evaporate!
- Onion: 1 piece
- Garlic: 2 cloves
- Tomatoes: 3 pieces
- Tomato paste: 2 tablespoons
- Dill: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Take a small pan, add sugar and vinegar, and bring to a boil. Cook on high heat until the volume is reduced by half. Pour into the pot with vegetables. Strain the resulting tomato sauce and let it cool. Put the remaining 'pulp' from the vegetables back into the pot, sauté briefly, remove from heat, cool down and form into balls. Carefully arrange on plates.
- Red wine vinegar: 2 tablespoons
- Sugar: 1 tablespoon
- Tomato paste: 2 tablespoons
5
Serve the mackerel drizzled with the tomato sauce you made after straining the vegetables.
- Tomato paste: 2 tablespoons