Table of contents:
- Ingredients for steamed mackerel in foil with vegetables
- Method for steaming mackerel in foil with vegetables
Video: Mackerel In Foil, Steamed With Vegetables. Step-by-step Recipe With Photo
Make sure to 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 maintain their figure and prepare healthy meals from natural products. If you are not fond of tinkering with fish, then mackerel or mackerel is the fish for you. This type of fish requires almost no time to cut: you just need to cut off the head and remove the ridge, and they do not even have scales.
An important plus of the recipe is that vegetables and fish are cooked without oil, which reduces the calorie content of the finished dish and increases its usefulness. Products, hermetically packed in foil, are steamed in the same way as in the oven, but they have a completely different taste and, of course, this dish will never burn! It can be served directly in the package, it is even tastier.
By the way, instead of foil, you can use a baking sleeve.
- Cooking time: 30 minutes
- Servings: 2
Ingredients for steamed mackerel in foil with vegetables
- 1 large, frozen mackerel
- 1 head of onion;
- 1 carrot;
- 3 stalks of celery;
- 2 bay leaves;
- 5 black peppercorns;
- leek leaf;
Method for steaming mackerel in foil 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 draw a knife along the belly, take out the insides and remove the dark strip located along the ridge. Rinse the cleaned fish thoroughly again under running cold water.
We draw a knife along the spine, separate the fillet from the bones. We select the visible bones, ordinary tweezers can help with this.
Fold together several layers of foil. Put half of the leek leaf. Instead of leeks, you can put several rings of onions to prevent the fish from sticking to the foil.
Cut the fillet in half, salt the inside (the one without the skin), fold the two halves, put on the onion.
We also do the second fillet portion - we wrap it separately.
Cut the head of sweet onion into half moons. Wash carrots, scrape, cut into thin cubes. Cut the celery stalks into cubes. Divide the vegetables into two parts, put them on mackerel, add bay leaves, black peppercorns and a small pinch of salt.
Twist the foil bag tightly. We put on a steamer wire rack or put in a colander. Pour boiling water into a saucepan, then put the fish on the wire rack, close everything tightly with a lid. Bring to a boil, reduce the heat so that the water only gurgles quietly.
Cooking for about 20 minutes. During this time, the mackerel will be ready, will release juice, and the vegetables will be cooked "al dente", that is, slightly crispy. Onions, carrots and celery are delicious.
We put a portion of fish on a plate, add vegetables, pour over the allocated juice, sprinkle with fresh herbs, cut off a piece of whole grain bread - a healthy second course with a vegetable side dish is ready! Bon Appetit!