Baked Mackerel with Lemon
Mackerel baked in foil with onion, lemon, and dill, served with boiled potatoes.
- Time
- 40 min
- Serving
- 718 kcal
- Ingredients
- ≈ $3.75
- Protein
- 50 g
Ingredients
- 1 Mackerelpack 600 g ≈ $7.00 250 g
- 2 Lemon≈ $4.70 per kg 30 g
- 3 Onions≈ $1.60 per kg 50 g
- 4 Dillpack 50 g ≈ $1.80 5 g
- 5 Potatoes≈ $2.19 per kg 200 g
- 6 Olive oil 6 ml
- 7 Salt 2 g
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C). Gut the mackerel1, rinse, pat dry, and make 2–3 shallow slits along the sides.
Season the fish with salt and pepper, brush with olive oil. Slice onion3 into half-rings, lemon2 into rounds, and chop dill4; stuff the fish with onion, lemon, and dill.
Wrap the fish tightly in foil, sealing into a packet, and place on a baking tray.
Peel and cut potatoes5 into large chunks, boil in salted water for 20 minutes until tender.
Bake the fish for 25 minutes at 400°F (200°C). Unwrap the foil for the last 5 minutes to brown the skin. The flesh should flake easily from the bones with no raw spots.
Drain the potatoes5, cover for 1–2 minutes to steam. Plate the fish with the potatoes, drizzle with the foil juices.
Tips
- Why it works
- Wrap the fish tightly in foil to trap steam and cook it evenly without drying out. If foil gaps, the edges will overcook.
- Substitutions
- Replace dill with 5g fresh parsley or 3g dried thyme. Use 100g frozen peas instead of potatoes if needed.
- Common mistakes
- Overcooking turns the flesh opaque and rubbery; check at 20 minutes. It should flake with a fork.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; reheat in foil at 160°C for 8 minutes. Freezing ruins texture.
- Serve with
- Pair with a simple green salad dressed in olive oil and vinegar for a light, balanced dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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