Please your loved ones with the most delicious marinated fish. This is a simple and incredibly tasty appetizer that is suitable for both the everyday menu and the holiday table. The recipe is very simple, and the result is simply amazing: the fish turns out very tender, incredibly aromatic, with a rich taste - it just melts in your mouth. My family eats this dish with great pleasure. Be sure to take note of this recipe and spoil your loved ones.
Ingredients:
- 400 grams of fish fillet;
- 1-2 pieces of onions (or one large onion);
- ground black pepper to taste;
- 4 medium sized carrots;
- salt to taste:
- flour for frying fish;
- vegetable oil for frying;
- 1 tablespoon of tomato paste (you can use fresh tomatoes);
- 2 bay leaves;
- ground red hot pepper to taste;
- 1 teaspoon vinegar (optional);
- 5-7 black peppercorns;
- sugar - to taste.
The most delicious marinated fish. Step by step recipe
- Let's prepare the onions: they need to be peeled and cut into cubes or thin half rings, quarter rings.
- Then peel the carrots and grate them on a coarse grater. You can also cut the carrots into thin strips. To cut into strips, I first cut the carrots into slices, and then cut them into strips.
- Advice. You need to cut the carrots so that when cooked they don’t lose their shape and turn into mush.
- You can use any fish for this recipe. For this recipe I use fish fillets, cut into portions, but you can use whole fish or small fish. The fish must be salted, peppered, rolled in flour and fried in a frying pan with vegetable oil until lightly crusted on both sides, until half cooked. If desired, the fish does not need to be fried.
- Advice. Before frying, I shake off excess flour so that it does not burn.
- If necessary, add vegetable oil to the frying pan where the fish was fried and lay out the chopped onion. I fry it for two or three minutes until transparent.
- Then I add grated carrots to the onion and fry for three to four minutes so that they become softer
- Next, add tomato paste: it needs to be diluted with water until the consistency of sour cream. You can use fresh tomatoes, but they must be peeled and finely chopped. You can also grind tomatoes in a meat grinder. If desired, you can add fresh tomatoes with a little tomato paste: adjust to your taste.
- I add water to the vegetables in the frying pan so that they are completely covered, bring to a boil, add bay leaf, peppercorns, salt and sugar to taste, let it simmer for one or two minutes and add vinegar, ground red hot pepper (optional) .
- Advice. Be sure to try the marinade: if the acidity of the tomato is enough for you, then you don’t need to add vinegar. The marinade should have a pleasant sweet and sour taste.
- Add all other spices according to your taste.
- Place the fish in a frying pan with vegetables, distributing it so that the vegetables are both under the fish and on it.
- If you have a lot of fish, you can lay it out in layers: the first and last layer should be vegetables, and in the middle there should be fish.
- When all the ingredients are laid out, add a little water so that its level is just below the last layer. Cover the pan with a lid and simmer until the fish is cooked (cooking time depends on the size of the fish pieces).
- Then let the dish cool completely, put it in the refrigerator to brew for three to four hours - and you can serve.
The most delicious marinated fish is ready: it is very appetizing and aromatic. Prepare this dish at home and see that preparing such deliciousness is not at all difficult. This dish can be served with any side dish: my family loves it with mashed potatoes, pasta and rice. On the “Very Tasty” website you can find many interesting and original recipes for cooking fish. Bon appetit - and cook with pleasure.
Marinated fish is a simple and tasty appetizer, perfect for every day and for a holiday table. It's very easy to prepare and quite quick.
Any fish fillet is suitable for the recipe, and even using the cheapest fish, you are guaranteed to get a tasty and appetizing dish. I used it for cooking.
- 400-500 g fish fillet
- 2 medium carrots
- 2 medium onions
- 2 tbsp. l. flour
- 2 tbsp. l. tomato paste or ketchup
- vegetable oil for frying
- salt, pepper, any seasonings to taste
- glass of hot water (200 ml)
Preparation:
First, let's prepare the marinade.
Peel the onion and cut it into small cubes.
Wash the carrots, peel and grate on a coarse grater.
Fry the onion in vegetable oil until light golden brown.
Add the carrots and fry over low heat for another 5 minutes until the carrots are soft.
In a glass of hot water, dilute 2 tbsp. l. tomato paste or ketchup. Pour into a frying pan, add salt, pepper, seasonings to taste, you can add a little lemon juice, lemon always goes well with fish. Simmer the marinade for 3-5 minutes.
The marinade is ready, let's start with the fish. As a matter of fact, you can fry the fish in parallel with preparing the marinade, which will significantly save time.
So, cut the fillet into large pieces. Salt, pepper, roll in flour and lightly fry in vegetable oil on both sides in 2-3 batches.
When all the fish is fried, place the first layer and spoon some of the marinade on top.
Then again a layer of fish and the remaining marinade.
Cover the pan with a lid and simmer over low heat until it gurgles slightly for about 15 minutes.
The marinated fish is ready. It can be served warm or cold; it is equally delicious.
Sometimes, when I want to serve marinated fish on a holiday table, I prepare this appetizer a little differently. In this case, I make the marinade thicker by adding less water, about a little more than half a glass.
I fry the fish until completely cooked, after which I chop it and put it on a dish, which I will serve.
Fragrant fish in tomato marinade with vegetables is a win-win (although not very suitable for aesthetes, unless the bones are removed in advance) classic of Soviet cuisine. The chronic shortage of everything awakened remarkable ingenuity and culinary ingenuity in cooks. They prepared simple but delicious dishes from literally nothing. Through their common efforts, many favorite and still popular delicacies appeared - milk shortcakes, “Herring under a fur coat”, semolina balls with jelly, sausages in dough, including delicious marinated fish. The classic recipe with photos is presented step by step and, I hope, in an accessible way in this article. Cooking fish with lots of vegetables and tomato sauce is actually quite simple. The most difficult stage is probably filleting the main ingredient. And you can handle chopping, frying and stewing vegetables with ease. As a result, you will get the most tender fish, soaked in fried onions and carrots in a spicy tomato sauce. Well, very tasty!
Required Products:
For the marinade:
For the base of the dish:
How to prepare fish with tomato marinade (classic recipe with photos step by step):
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The dish actually consists of two parts. They can be prepared in parallel or sequentially. I suggest starting with the marinade. It is made on the basis of simple vegetables - onions, carrots and tomatoes. Moreover, in Soviet times, tomato paste, fruit drink or juice was more often used, because fish was served under marinade mainly in winter. First prepare the carrots. Wash it and cut it into thin strips. If you like the marinade to be more homogeneous, similar to gravy, then grate the carrots on a coarse grater. This way it will boil better during stewing and will be less noticeable in the finished dish. |
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Chop the onion into small cubes or half rings. |
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Fry chopped vegetables in vegetable oil. First - carrots. |
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When it becomes soft, add the onion. Stir. Cook over low heat until the vegetables are browned and soft. You can also add parsley or celery root to the fish marinade. Peel and cut it into thin strips. Place to fry at the same time as the carrots. But keep in mind that these roots have a strong aroma and specific taste. Therefore, you shouldn’t put a lot. |
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When the vegetables are soft, add concentrated tomato paste. You can immediately add spices, salt and sugar. Stir. Instead of tomato paste for the marinade, you can use canned homemade juice or tomato puree. The fish also tastes delicious with the addition of fresh tomatoes. To do this, you need to peel them and grind them in a blender or twist them through a meat grinder. If desired, press the mixture through a fine metal sieve to remove any pits. In this case, much less additional liquid will be needed. |
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Pour in hot water. At the same time, stir the contents of the pan to achieve uniformity of the tomato sauce. You need about 1-1.5 cups of liquid (depending on the desired thickness of the marinade). Cover with a lid. Simmer for 15-20 minutes until the vegetables are ready. If there is not enough acid in the tomato for the classic taste of fish in the marinade, add vinegar at the end of stewing. It is advisable to remove the bay leaf, as it will give the finished dish a bitter taste. You can leave the rest of the spices. Instead of drinking water, you can use fish broth. It will make the taste of the dish more intense. You can cook the broth from the tail, head, fins and bones of the fish, which will remain after cutting. Vegetable broth is also suitable. |
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The marinade is ready, it's time to fish. In principle, it can be prepared and processed while stewing vegetables in a tomato. Almost any fish is suitable for this dish. But it’s better to take a thick one so that it holds its shape well. I usually use pollock or hake. It is advisable to fillet the fish so as not to be distracted by removing the bones while eating. But if you're in a hurry, just cut the carcasses into small portions. It is better not to remove the skin. In general, it is not necessary to fry the fish before pouring the marinade. This is, of course, a classic version of heat treatment. But if you want to make the dish less caloric, boil or bake the fish. |
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Blot the resulting pieces with napkins and roll in flour. |
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Fry on both sides until golden brown. The fish should not remain raw inside, because we will not stew it anymore, we will simply pour marinade over it. There is another way to prepare this dish, in which pieces of fish are briefly stewed in tomato and vegetable sauce. You can familiarize yourself with it here. If the fish remains damp, finish baking for 5-7 minutes at 180 degrees. |
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Place the fried fish pieces in a deep pan. Pour sauce over each layer. After cooling completely, refrigerate the dish for 6-8 hours. |
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This marinated fish is traditionally served cold. When serving, you can sprinkle with fresh herbs. |
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Juicy and tender fish marinated with carrots and onions is a frequent guest on the table of housewives. There are a huge number of variations of this dish. Not only the cooking method plays a role, but also what kind of fish is used for the dish.
To make fish with carrots and onions even tastier, it is recommended to use spices during the cooking process. Suitable for fish: greens and parsley root, black pepper, marjoram, nutmeg, curry, dill, savory, tarragon, sweet and hot red pepper (dried or fresh), allspice, rosemary, sage, cumin, white mustard, thyme, parsnip, bay leaf, peppermint.
Stewed fish with carrots
Fish stewed with carrots and onions has probably been a frequent guest on your table since childhood. As a rule, the recipes for this dish are incredibly simple, the ingredients are likely to be found in any kitchen, and the taste exceeds all expectations.
Pollock stewed with carrots and onions - a recipe for every day
Pollock is one of the most common fish in the kitchen. This is understandable. The price of pollock is quite low, and its beneficial properties are almost as good as expensive seafood. In addition, pollock is a dietary product, as are all cod.
To prepare stewed pollock with carrot and onion marinade you will need:
- pollock – 1 kg;
- wheat flour – 150 g;
- vegetable oil – 100 ml;
- water – 400 ml;
- carrots – 2 pcs.;
- sour cream – 200 ml;
- tomato paste – 1 tbsp. l.;
- onions – 2 pcs.;
- salt, pepper, cloves and bay leaf.
The fish is pre-defrosted and washed. All unnecessary parts are cut off and removed - tail, fins, offal. After this, the pollock is cut into portioned pieces. Season the fish with salt and pepper to taste.
Onions and carrots are peeled. The carrots are grated on a coarse grater or cut into small strips. The onion is cut into half rings.
It is convenient to clean carrots with a metal sponge under running water.
A small amount of vegetable oil is heated in a deep frying pan. To do this, heat it over low heat (it should not touch the bottom of the pan), without bringing it to a boil. You can check the degree of calcination by throwing a pinch of salt into the pan.
Place onions and carrots in the pan. They should be fried for three minutes until soft. Then sour cream and tomato paste are added. The resulting mixture is simmered for no more than a minute, after which water is poured in. The liquid should be salted, peppered, bay leaf and cloves added.
The mixture is brought to a boil. Then, the heat is reduced to minimum and the sauce simmers for another 5-10 minutes.
Pollock is breaded in flour and fried in vegetable oil until golden brown on both sides. For these purposes, another frying pan is used.
Fried pollock is placed in a frying pan with sauce. The heat is set above medium, everything is carefully mixed and brought to a boil. Then, reduce the heat to low and simmer under the lid for another 10-15 minutes.
Ready stewed pollock is served hot. It goes well with mashed potatoes, vegetables, rice and other side dishes to taste.
Pollock in a slow cooker with carrots and onions
If you have a miracle assistant multicooker, then you will be interested in learning how to stew pollock with onions and carrots in it. To prepare you need a minimum of ingredients:
- pollock – 1 kg;
- large onion – 2 pcs.;
- large carrots – 2 pcs.;
- sour cream - 1 tbsp.;
- any seasoning suitable for fish - to taste;
- vegetable oil – 1-2 tbsp. l.;
- butter – 30 g.
Pollock is cleaned of fins, tail and entrails. Pay special attention to the black film inside the abdomen. If you leave it, the finished dish will taste bitter.
Prepared pollock is cut into pieces. If fillet is used, it is cut immediately after washing.
Vegetables are peeled and washed. The carrots are grated on a coarse grater, the onion is cut into pieces.
The bottom of the multicooker is greased with vegetable oil, and a piece of butter is placed on the bottom. Next, vegetables are added. The “Baking” mode starts, in which the vegetables are brought to a golden color.
Pollock is laid out on top and poured with sour cream. The multicooker is switched to the “Quenching” mode for 30-40 minutes. After this time, the dish can be served.
Cod stewed with carrots and onions
Cod is a fish that is great for people who adhere to dietary or proper nutrition. It is a source of natural calcium and vitamins. However, nutritionists do not recommend combining cod with cheese, but you can with carrots and onions.
The recipe for stewed cod is incredibly simple. Ingredients you will need:
- cod – 300 g;
- carrots – 1 pc.;
- onion – 1 pc.;
- vegetable oil – 1 tbsp. l.;
- water – 200 ml;
- salt to taste.
The fish is cut into portions, placed in a stewing container and salted to taste. Let it sit for 20-30 minutes.
Vegetables are peeled and washed. The carrots are grated on a coarse grater, the onion is cut into small pieces. Vegetables are laid out on the cod.
Vegetable oil and water are poured into the container. Place the contents on low heat and simmer for 45 minutes. The dish is ready!
Mackerel stewed with carrots and onions
Mackerel is an excellent source of protein (just 100 g of fish contains half the daily requirement!). Mackerel is considered an oily fish, so it is not recommended for consumption by people suffering from liver disease and kidney failure.
It's easy to prepare. We will need:
- mackerel – 2 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- tomato paste – 3 tbsp. l.;
- vegetable oil;
- salt, pepper to taste.
The mackerel is cleaned of its entrails, fins and tail. Particular attention is paid to black film. The fish is thoroughly washed and cut into portions.
Vegetables are peeled and washed. The carrots are grated on a coarse grater, the onion is cut into half rings. Fry the vegetables in vegetable oil, stirring, until half cooked.
Sprinkle the fish with spices and place on the vegetables. Cover it with a lid (do not add water!) and simmer over low heat for 10-15 minutes.
Then open the lid and add tomato paste. Mix everything carefully, close the lid and simmer for another 15 minutes over low heat.
The mackerel is ready. Before serving, you can sprinkle the stewed fish with fresh parsley. Best served with rice or boiled potatoes.
Hake stewed with carrots and onions
Hake is very well absorbed by the body, so it is widely used in dietary nutrition. It contains a huge amount of vitamins. Hake meat is more tender and fattier than cod meat.
To prepare you need to take:
- hake – 400 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- bay leaf – 2-3 pcs.;
- pepper – 1 tsp;
- hot water - ½ tbsp.;
- flour – 2-3 tbsp. l.;
- salt to taste;
- vegetable oil – 3 tbsp. l.
Clean the fish from entrails, fins and tail, wash well. Cut into portions, pepper and salt. Dredge the pieces in flour on all sides.
Heat vegetable oil in a frying pan and fry the hake until golden brown. Add thinly sliced onion and grated carrots. Distribute the vegetables evenly.
Pour in hot water, add bay leaf and simmer the hake with vegetables under a covered lid over low heat. 15 minutes is enough.
Fish in the oven with carrots and onions
Another option for dietary cooking is oven baking. The fish turns out very aromatic and juicy. We offer several recipes depending on the type of fish.
Cod in the oven with carrots and onions
To cook juicy cod in the oven you need:
- cod – 1 kg;
- onions – 3 pcs.;
- carrots – 4 pcs.;
- mayonnaise – 80-100 g;
- salt, pepper to taste.
It is best to bake cod in a sleeve or foil. If you use a regular baking dish, grease it with vegetable oil. The cooking process is simple.
We need fillet, so we cut the fish and remove all the bones. Cut the onion into thin half rings, grate the carrots on a coarse grater.
Sprinkle the fish with salt and pepper. Then add vegetables and mayonnaise. Bake for 15 minutes at 200 degrees. After this, reduce the temperature to 20 degrees and simmer for 20 minutes. Serve hot.
Hake in the oven with carrots and onions
Hake can be prepared in the same way as cod in the previous recipe, but there is another, non-standard, option for preparing hake with carrots in the oven. Try it “Rosy hake” cutlets. To prepare you will need:
- hake fillet – 500 g;
- carrots – 1 pc.;
- onion – 1 pc.;
- egg – 1 pc.;
- a slice of loaf soaked in milk;
- salt pepper;
- breadcrumbs;
- butter.
Finely chop the onion and carrots and sauté in oil. Then, cool.
Pass the hake fillet through a meat grinder, beat in the egg and mix thoroughly. Add bread and sautéed vegetables to the fish mixture. Add salt, pepper and mix everything again.
Form small cutlets from the resulting mass and bread them in breadcrumbs. Grease a baking sheet with butter and place the cutlets. Bake at 180 degrees. After 10-15 minutes, turn the cutlets over and bake for the same amount of time. Check readiness by making a cut.
Pink salmon with carrots and onions in the oven
Pink salmon or pink salmon, when consumed regularly, can compensate for the deficiency of many vitamins and microelements. This fish holds the record for iodine and cobalt content.
To cook pink salmon in the oven you will need:
- pink salmon – 1 kg;
- onions – 2 pcs.;
- carrots – 1 pc.;
- peppercorns - a handful;
- lemon juice;
- bay leaf – 3-4 pcs.;
- salt to taste;
- cheese (but you can do without it).
Peel, wash, and cut pink salmon into portions. Cover a baking container with foil, add fish and salt. Drop ½ tsp onto each piece. lemon juice. Add bay leaf and peppercorns.
Peel and wash the onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Place vegetables on fish.
Close the foil so that no air gets in and it does not open during baking. Bake pink salmon in the oven for 20 minutes at 180 degrees. Then, if desired, open the foil, sprinkle grated cheese on top and bake for another 5 minutes. Before serving, you can sprinkle with herbs to taste.
Mackerel in the oven with onions and carrots
We will bake the mackerel in the oven entirely in foil. To do this, take the following ingredients:
- mackerel – 1 piece;
- lemon – 1 pc.;
- salt, pepper to taste;
- sunflower oil;
- onion – 1 pc.;
- carrots – 1 pc.;
- greens - to taste;
- cherry tomatoes – 300 g.
Wash the mackerel, remove the entrails. Make three deep cuts on the fish, salt and pepper.
Cut the onion into cubes, grate the carrots. Fry vegetables in vegetable oil until golden brown. Place them inside the fish.
Wrap the mackerel in foil, place it on a baking sheet and bake for 40 minutes at 180 degrees. Pour the juice of one lemon over the finished fish. When serving, garnish with tomatoes and herbs.
Haddock in the oven with onions and carrots
Haddock is rich in protein and iodine. This fish is suitable for dietary and proper nutrition if prepared correctly.
To cook haddock in the oven you will need:
- haddock – 1-2 pcs.;
- onions – 2 pcs.;
- carrots – 1 pc.;
- black peppercorns – 5-6 pcs.;
- Bay leaf;
- salt;
- some water.
Peel the haddock, rinse and cut into portions. Peel and chop the onion and carrots - onion into half rings, carrots on a coarse grater.
Place the vegetables in a glass dish. Place the fish on top of the vegetables and add salt. Add bay leaf, pepper. Fill with water so that the edges of the haddock are covered.
Simmer the fish in the oven at 220 degrees for one hour. This dish has nothing extra, so it is suitable for people on a diet and for children.
Fish in tomato with carrots and onions
The best thing is sea fish in tomato with carrots and onions. It's easy to prepare.
To prepare you will need:
- sea white fish (hake, haddock, pollock, cod) – 1 kg;
- carrots – 1 pc.;
- tomato paste – 2 tbsp. l. (can be replaced with tomato juice - 400 ml);
- water – 400 ml;
- salt to taste;
- onion – 1 pc.;
- vegetable oil;
- flour – 2-3 tbsp. l.;
- pepper mixture – 1 pinch;
- dried spices as desired (herbes de Provence, rosemary) - 1 pinch.
Clean the fish, cut into portions and set aside. If desired, you can cut it into fillets.
Grate the carrots on a coarse grater, cut the onion into cubes. Fry vegetables in vegetable oil until golden brown. Add tomato paste diluted with water or tomato juice. Simmer a little and pour into a separate container.
Bread the fish in flour. Fry until golden brown in vegetable oil. Place on a napkin to absorb excess fat.
For cooking you need a thick-bottomed saucepan or deep frying pan. We put some onions and carrots on the bottom, fish on top, and then fill everything with tomato sauce.
Simmer over low heat for 20 minutes after boiling. Five minutes before readiness, add spices, mix gently, wait until it boils and turn off the heat. Let the dish sit for a while with the lid closed. Fish according to this recipe remains tasty even the next day.
Fried fish with onions and carrots
The recipe for fish fried in a marinade with carrots and onions is quite simple. Pollock, cod, mackerel, hake, haddock or any other white fish at your discretion are suitable for cooking.
Ingredients:
- fish – 1 kg;
- carrots – 1 pc.;
- onions – 2 pcs.;
- salt, pepper to taste;
- vegetable oil;
- flour;
- tomato paste – 2 tbsp. l.;
- sour cream – 2 tbsp. l.
Clean the fish, wash it, dry it with a towel and cut it into portions. Salt, pepper and bread in flour.
Fry the fish in vegetable oil until golden brown. Add finely chopped onion and grated carrots. Mix tomato paste and sour cream, add a little water and pour over the fish. Close the lid and simmer for 5-7 minutes. Before serving, you can garnish the dish with parsley.
Fish marinated with carrots
To prepare marinated fish you will need:
- lightly salted herring fillet – 2 pcs.;
- onion – 2 large onions;
- carrots – 2 pcs.;
- peppercorns;
- Bay leaf;
- vinegar 3% - 100 ml;
- sugar – 3-4 tbsp. l.
Dissolve sugar in vinegar. The recipe suggests using 3-4 tbsp. l. half a glass of vinegar, but you should focus on your products. There should be very little sourness in the finished liquid.
Chop onions and carrots as desired. It is more convenient when the onion is cut into rings or half rings, and the root vegetable into thin rings.
Enameled or glass dishes are suitable for marinating. It is not allowed to use an aluminum container for these purposes.
Vegetables and fish are laid out in layers in suitable dishes, adding spices. Then pour in the vinegar marinade. Leave the fish in the refrigerator for 48 hours.
What recipes for fish marinated with carrots and onions do you know? Leave your reviews and recommendations in the comments. If you want your signature recipe to be published, send it by email [email protected]. Enjoy your meal!
If the purchased fish turns out to be a bit dry, it can be corrected with an original marinade of vegetables or spices. The result is a popular dish that is prepared by thousands of housewives across the country. The marinade for fish can be simple, based on carrots and onions, or complex with tomatoes, cream sauce and seasonings. You can choose the right one for every taste.
How to cook marinated fish
An appetizing and budget-friendly dish is made from fish pulp baked under a fragrant marinade. He is loved throughout the country. This dish has been prepared for several generations as a delicious home-cooked meal. The appetizer is included in the daily menu, so everyone will need to know how to cook marinated fish. There are several cooking recipes - in the oven, in a slow cooker or in a regular frying pan.
How to prepare a marinade for fish: you should start by preparing the ingredients. For the dish, it is optimal to take a low-fat, rather dry carcass, preferably marine species or low-boned river ones. The fish is cut into fillets, lightly fried with or without batter, baked or boiled. The resulting portioned pieces can be stewed with carrots and onions, add diluted tomato paste to it, add a little oil and vinegar. Among the unusual spices, it is good to take hot pepper, cumin and coriander.
There is a cooking option in which the marinade is first prepared separately - the vegetables are sautéed, and then combined with the fish and heated. Lemon rings, lemon juice, apple or wine vinegar, and wine add sourness to the finished filling. If desired, add sour apple, lemon zest and mustard. If you want sweetness, then the marinade is seasoned with sugar or honey. Flour gives the filling thickness.
Marinated fish recipe
Any home cook will love this marinated fish recipe, which allows you to create a delicious, flavorful dish. The result is such appetizing food that everyone at home asks for more, and guests ask for the signature recipe. It’s worth starting with the classic options and using carrot and onion marinade, gradually complicating the ideas by including spices, tomatoes, and other original ingredients.
Classic
- Cooking time: 3.5 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 170 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
The classic recipe for marinated fish suggests using carrots and onions. The filling will be thick due to the wheat flour. The bright color of the sauce is given by tomato paste, which is best diluted with boiled water to reduce the concentration. Pollock, hake or tilapia are perfect for this marinade, as they acquire additional juiciness and exquisite taste.
Ingredients:
- pollock – 0.7 kg;
- onion – 1 pc.;
- carrots – 1 pc.;
- flour – 60 g;
- tomato paste – 20 ml;
- water - glass;
- sugar – 5 g;
- salt - a pinch;
- black pepper - a pinch;
- allspice – 4 peas;
- bay leaf – 1 pc.;
- table vinegar - 10 ml.
Cooking method:
- Clean the pollock and cut into small pieces a couple of centimeters thick.
- Salt, pepper, bread in flour. Cut the onions into half rings, grate the carrots on a coarse grater.
- Fry the pieces.
- Separately, fry the onion-carrot mixture. Add water to the pasta.
- Combine the frying with pasta and spices, simmer the marinade over moderate heat for five minutes.
- Remove, add vinegar, stir.
- Place layers of fish and marinade mixture into a deep bowl and leave in the refrigerator for three hours.
- Garnish with boiled potatoes.
From carrots and onions
- Cooking time: 12 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 175 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Another classic recipe is fish marinated with carrots and onions, which gives the final dish a bright color. The juiciness of the vegetables makes the meat moderately soft, it acquires special tenderness and gives off notes of piquant spiciness. Fish marinated with carrots and onions goes best with boiled aromatic rice, buckwheat or crumbly millet. The marinade is good to use as an independent sauce.
Ingredients:
- cod – 800 g;
- onions – 2 pcs.;
- carrots – 3 pcs.;
- medium-sized tomatoes – 2 pcs.;
- bay leaf – 1 pc.;
- allspice – 2 peas;
- granulated sugar – 10 g;
- lemon juice – 10 ml;
- vegetable oil – 20 ml.
Cooking method:
- Cut the fillet into pieces, roll in flour with spices. Fry until golden brown.
- Chop the onion and sauté for five minutes. Add grated carrots and simmer until soft. It is not necessary to bring it to readiness.
- Add tomatoes in slices without skin, simmer covered for 20 minutes. Season with spices and lemon juice.
- Pour the sauce over the fish and leave it in the refrigerator overnight. Before serving, sprinkle with herb leaves.
Marinated fried fish
- Cooking time: 5 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 185 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish fried under marinade has a more pronounced taste than baked or boiled fish, but at the same time it is higher in calories, so this option can be used for lunch. For dinner, it is better to serve this dish with fresh vegetables, chopped into strips and a light sauce. The marinade for fried fish according to this recipe is spicy, spicy and aromatic.
Ingredients:
- pike perch – 1 kg;
- flour – 30 g;
- vegetable oil – 30 ml;
- carrots – 0.3 kg;
- onion – 250 g;
- tomato paste - a glass;
- vinegar – 150 ml;
- water – 50 ml;
- black pepper – 6 peas;
- bay leaf – 2 pcs.;
- carnation – 4 inflorescences.
Cooking method:
- Clean the pike perch, cut into pieces, add salt and pepper, and leave to marinate for half an hour.
- Roll in flour. Fry for seven minutes on both sides, place in a mold.
- Cut the onion into half rings, grate the carrots and fry. After 10 minutes, pour in the tomato paste, after six minutes - water, spices and vinegar.
- Simmer for 10 minutes, pour over the pike perch, cool, keep in the refrigerator for four hours, longer if necessary.
In the oven
- Cooking time: 1 hour.
- Number of servings: 4 persons.
- Calorie content of the dish: 171 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish marinated in the oven is also called a dish “under a fur coat”, because there is a lot of frying and it hides the main component. The filling contains vegetables, tomatoes, and spices, which makes the marinade for fish in the oven aromatic and extremely pleasant. This healthy dish is low in calories and is suitable for serving cold or hot.
Ingredients:
- cod – 2 pcs.;
- flour – 45 g;
- carrots – 4 pieces;
- onions – 2 pcs.;
- tomato juice – 60 ml;
- water - glass;
- salt – 10 g;
- black pepper – 12 peas;
- bay leaf – 2 pcs.;
- sunflower oil – 30 ml.
Cooking method:
- Cut the cod into wide pieces, add salt and bread in flour. Heat the oil and fry the pieces until light golden brown.
- Cut the onion into half rings, grate the carrots coarsely, and sauté in a saucepan until soft.
- Season with spices, place in a mold, pour in water and tomato juice.
- Cover with foil and cook in the oven for 40 minutes at 180 degrees.
- Garnish with pasta or rice.
In a slow cooker
- Cooking time: 2 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 175 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish marinated in a slow cooker takes longer to cook than similar options in the oven or in a frying pan, but it turns out especially tender. For production, it is better to take fillet, because it is prepared faster compared to whole pieces. The recipe calls for apple cider vinegar, but it can easily be replaced with regular table vinegar. You just need to slightly reduce the required volume to preserve the taste without adding excessive sourness.
Ingredients:
- pollock fillet – 1 kg;
- carrots – 4 pcs.;
- onions – 2 pcs.;
- vegetable oil – 60 ml;
- apple cider vinegar – 20 ml;
- tomato paste – 60 ml;
- bay leaf – 3 pcs.;
- black pepper – 9 peas;
- water – 300 ml.
Cooking method:
- Cut the fillet into portions and add salt. Chop the onion and grate the carrots.
- Pour oil into the bottom of the bowl, add half of the carrot-onion mixture, and season with spices. Place the fish, repeat layers.
- Fill with water, tomato paste, vinegar.
- Close the lid and set the “Extinguishing” mode for an hour and a half.
- Serve with baked potatoes.
In tomato marinade
- Cooking time: half an hour.
- Number of servings: 3 persons.
- Calorie content of the dish: 172 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish in tomato marinade can be cooked very quickly, and the end result is a beautiful and tasty culinary dish. For cooking, it is optimal to choose any sea fish - hake, tilapia or pollock. Before marinating, defrost the carcasses to a slightly elastic consistency and remove the bones for ease of subsequent processing. The finished dish is in perfect harmony with porridges, purees and fresh herbs; it is also tasty when cooled.
Ingredients:
- flounder – 0.6 kg;
- onions – 3 pcs.;
- carrots – 3 pcs.;
- flour – 10 g;
- tomato paste – 60 ml;
- vinegar – 10 ml.
Cooking method:
- Fillet the flounder and cut into pieces. Add salt, bread in flour, and fry.
- Place in a saucepan, add fried onion half rings and grated carrots, fried in oil.
- Pour in tomato paste, vinegar, add spices and flour. Simmer for 20 minutes.
Check out the delicious recipes.
With vegetables
- Cooking time: 4.5 hours.
- Number of servings: 2 persons.
- Calorie content of the dish: 175 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish with marinated vegetables has a pleasant islandy taste, spicy aroma and is liked by all guests. It’s good to make it in advance before your friends arrive, so that it has time to soak in the juicy filling and become even more tender. The dish is good hot and cooled; it looks beautiful if you decorate it with a lot of basil or cilantro, sprinkle with seasonings and spicy dry herbs.
Ingredients:
- fish fillet – 0.4 kg;
- fish broth - a glass;
- flour – 20 g;
- vegetable oil - half a glass;
- carrots – 3 pcs.;
- onions – 3 pcs.;
- tomato puree – 80 ml;
- sugar – 10 g;
- vinegar – 10 ml;
- bay leaf – 2 pcs.;
- allspice – 2 peas;
- carnation – 3 inflorescences.
Cooking method:
- Cut the fillet into pieces, add salt and pepper. Bread in flour, fry until done.
- Cut the carrots into slices, the onion into strips, place in heated oil, fry until soft. Add puree, spices, simmer for 20 minutes.
- Pour in vinegar, broth, boil, season with sugar.
- Pour the marinade sauce over the fish and cool. Let it sit for four hours behind the closed refrigerator door.
From carrots
- Cooking time: 9 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 173 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fish marinated with carrots will receive special tenderness if you add a little onion and elastic tomatoes to the finished filling. For such a dish, it is optimal to use marine species - cod, hake or perch, with a minimum number of bones. The finished delicacy is eaten very quickly, guests demand more and admire the taste. It will be especially tasty if you marinate the fish overnight to give it a refined aroma.
Ingredients:
- cod fillet – 800 g;
- onions – 5 pcs.;
- carrots – 5 pcs.;
- tomato paste – 20 ml;
- tomatoes – 2 pcs.;
- black pepper – 5 peas;
- flour – 60 g;
- vegetable oil – 20 ml;
- bay leaf – 2 pcs.
Cooking method:
- Cut the onions into quarter rings, heat the oil, fry until transparent
- Add coarsely grated carrots and peppercorns and simmer until soft.
- Pour in the paste, after two minutes add the chopped tomatoes without peels, season with spices, and simmer until slightly moist.
- Cut the fillet into pieces, season with spices, bread in flour, and fry.
- Remove the bay leaf from the marinade, place part of it in the mold, place the fish on top, and pour in the rest of the marinade.
- Repeat layers as desired. Leave to infuse in the refrigerator for eight hours.
From Yulia Vysotskaya
- Cooking time: 4 hours.
- Number of servings: 10 persons.
- Calorie content of the dish: 175 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Yuliya Vysotskaya’s marinated fish turns out no worse than restaurant or holiday fish, because a special filling is used. It is based on traditional carrots and onions, diluted with aromatic parsley and celery roots. A special mixture of spices gives the finished sauce a bright, memorable taste, making it spicy and spicy with a slight sweetness. The marinade is excellent for pike or carp.
Ingredients:
- carp – 2000 g;
- vegetable oil - half a glass;
- flour - half a glass;
- fish broth - a quarter cup;
- seasoning for fish - sachet;
- carrots – 200 g;
- onion – 200 g;
- parsley root – 50 g;
- celery root – 50 g;
- tomato juice – 40 ml;
- sugar – 40 g;
- pepper mixture – 3 g;
- bay leaf – 2 pcs.;
- cloves – 3 inflorescences;
- vegetable oil – 2 tablespoons.
Cooking method:
- Clean the carp, fillet it, leave the skin on, and cut into portions. Sprinkle with seasoning and salt and set aside for 15 minutes in a deep bowl.
- Roll in flour and fry.
- Chop the onions into quarter rings and simmer until soft. Add finely grated carrots and roots and simmer for 10 minutes.
- Pour in the juice, sweeten, simmer for five minutes. Pour in hot broth, cook for 10 minutes.
- Place the fish in layers in a mold, pour in the marinade, and heat for five minutes.
- Cool, keep in the refrigerator for three hours.
- Serve in bowls with green onion stalks.
Experienced professional Lazerson reveals his secrets that help prepare marinated fish:
- how to make marinated fish: take boneless sea fish or large river carcasses;
- Add vinegar to the filling little by little, taste after each serving;
- wipe fish pieces dry before breading them in flour to achieve an even thin layer and prevent charring of the meat;
- if the recipe calls for heating the meat with the marinade filling together, then after heating, cool the molds together with the dish;
- It is better to stir the sauce carefully to maintain its delicate texture.
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