Mackerel baked with lemon
Juicy baked mackerel with onion, lemon and dill in foil, served with boiled potatoes.
- Time
- 35 min
- Serving
- 718 kcal
- Ingredients
- ≈ $3.75
- Protein
- 50 g
Ingredients
- 1 Mackerelpack 600 g ≈ $7.00 250 g
- 2 Lemon≈ $4.65 per kg 30 g
- 3 Onions≈ $1.60 per kg 50 g
- 4 Dillpack 50 g ≈ $1.80 5 g
- 5 Potatoes≈ $2.15 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
Preparation: wash the mackerel1, gut it, rinse under cold water and pat dry; preheat the oven to 200 °C and prepare the foil.
Preparation: salt and pepper the fish, place onion3, lemon2 slices, and dill4 inside.
Preparation: wrap the fish tightly in foil to form a hermetic envelope.
Bake: place the foil-wrapped fish in the oven and bake at 200 °C for about 25 minutes; 5 minutes before the end, unfold the top of the foil to brown the meat.
Gently check doneness: the fish should be white and flake easily; the juices should be clear and the meat springy, with no undercooked spots.
Potatoes5: boil the potatoes with skins on until tender; drain and let rest under a lid for a minute or two.
To serve: remove the fish from the foil and place on a plate; arrange the boiled potatoes5 alongside; drizzle with the roasting juices if desired.
Tips: you can prepare the fish ahead and refrigerate until serving; add fresh herbs to finish.
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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