Make sure you have a fish day on your weekly menu. Mackerel in foil, steamed with carrots, onions and celery is a dietary dish that should appeal to those who decide to watch their figure and cook healthy food from natural products. If you are not a fan of messing with fish, then mackerel or mackerel is a fish for you. This type of fish practically does not require any time for cutting: you just need to cut off the head and remove the ridge, and they do not even have scales.
An important advantage of the recipe is that vegetables and fish are prepared without oil, which reduces the calorie content of the finished dish and increases its usefulness. Products sealed in foil are steamed as well as in the oven, but their taste is completely different and, of course, this dish will never burn! Serve it directly in the package, it is even tastier.
By the way, instead of foil, you can use a roasting sleeve.
- Cooking time: 30 minutes
- Servings: 2
Ingredients for mackerel in foil, steamed with vegetables
- 1 large fresh-frozen mackerel;
- 1 onion;
- 1 carrot;
- 3 celery stalks;
- 2 bay leaves;
- 5 black peppercorns;
- leek leaf;
Method of cooking mackerel in foil steamed with vegetables
A few hours before cooking, we transfer the fish from the freezer to the refrigerator compartment. Then wash it in cold water, cut off the head, tail, fins. We carry out with a knife along the belly, reach the insides and remove the dark strip located along the ridge. Rinse the cleaned fish thoroughly again under running cold water.
We carry the knife along the spine, separating the fillets from the bones. Choosing visible bones, this can help ordinary tweezers.
We put together several layers of foil. Put half a leaf of leek. Instead of a leek, you can put a few rings of onions - this is so that the fish do not stick to the foil.
Cut the fillet in half, salt the inside (the one with no skin), fold the two halves, put on the bow.
Also we act with the second portion of the fillet - we wrap it separately.
Cut into crescents the head of sweet onions. Wash carrots, scrape, cut into thin blocks. Celery stalks cut into cubes. Divide the vegetables into two parts, spread on mackerel, add bay leaf, black peppercorns and a small pinch of salt.
We tightly twist the foil bag. We put on a steamer or put in a colander. Pour boiling water into the pan, then put the fish on the grill, close everything tightly with a lid. Bring to a boil, reduce the heat so that the water just gurgles softly.
Cook about 20 minutes. During this time, the mackerel will be ready, will give out the juice, and the vegetables will be cooked “al-dente”, that is, slightly crunchy. Onions, carrots and celery are incredibly tasty.
Put on a plate a portion of fish, add vegetables, pour over the juice, sprinkle with fresh greens, cut a slice of whole grain bread - a healthy main dish with a vegetable side dish is ready! Enjoy your meal!