A matter of taste fish under the marinade. Fish marinated with carrots and onions

Marinated fish is a very tasty, satisfying and nutritious dish, rich in vitamins, amino acids and other useful elements. Marinade, thanks to the excellent taste of fish, combined with a variety of vegetables, is easy to prepare and goes with a bang with any side dishes, giving the already tasty fish product a special piquancy.

Fish cooked in the traditional way will not leave indifferent even those family members who are rather skeptical about the gifts of rivers and seas.

To complete the recipe you will need:

hake or pollock - 500 g;
onion - 150 g;
large carrot;
tomato paste - 100 g;
vinegar - 30 ml
salt, sugar and spices - to taste;
for breading a little flour;
for frying a couple of tablespoons of oil.

To treat the household with fish under the marinade, you have to work a little:

The fish is cleaned, cut into pieces 2 cm thick, after which it is salted, seasoned and rolled in flour.
The onion is cut into half rings, and the carrot is rubbed on a medium grater.
In a hot frying pan with sunflower oil, the pieces are fried on both sides.
The finished fish is laid out from the container, and in the fat remaining after it, the carrot-onion mixture is sautéed.
5 minutes before cooking, add pasta diluted in boiling water, salt and spices to the vegetables.
When the tomato-vegetable mass has cooled, vinegar is poured in.
Fish and marinade are laid out in layers in the form, after which the container is sent to the refrigerator.
After 3 hours, the fish is ready to serve.

Mustard marinade recipe

You can quickly and tasty feed your family by diversifying your daily diet with baked fish with this recipe.

Marinated fish in the oven is perfectly obtained from such simple products:

mackerel - 500 g;
mayonnaise - 50 g;
mustard - 50 g;
soy sauce - 70 ml;
onion - 100 g;
greens - optional.

To prepare a gourmet dish from an inexpensive fish product:

Mackerel is gutted, washed well with running water and divided into portions.
A dressing of a uniform consistency is prepared from mayonnaise, sauce and mustard.
The onion is cut into thin half rings, which are added to the mayonnaise mass.
Fish pieces are well coated with dressing and left.
After half an hour, when the fish is marinated, a baking dish is prepared.
The fish is laid out in a container, which is sent to an oven preheated to 180 ° C for 25 minutes.

Fish marinated with carrots and onions in the oven

A variation of the basic recipe, which differs in the technique of execution - the main ingredient is not fried, but baked, which gives the dish its zest.

For cooking, you will need to prepare the following components ahead of time:

pollock fillet - 800 g;
a couple of onions;
a couple of large carrots;
tomato paste - 50 g;
salt, spice for fish - to taste.

The cooking process is as follows:

The onion is cut into thin rings and laid out in a container with a thick bottom, where it is sautéed until golden brown.
Grated carrots on a medium grater are laid out to the onions and fried for about 8 minutes.
Carefully washed fish fillet is cut into portions and laid out on a deep baking sheet greased with oil.
Fillet pieces are sprinkled with spices and covered with fried vegetables.
200 ml of water is poured into a baking sheet with pasta and salt diluted in it.
Baking is carried out for 40 minutes at a temperature of 180 ° C.

Under a vegetable marinade in a slow cooker

The simplicity of this recipe in no way affects the taste of the dish itself, which turns out to be tender and fragrant.

Fish in a slow cooker can be prepared from both a whole fish product and a loin.

But since more often freezer you can find a whole fish, the recipe will be dedicated to it.

To create a dish in this way, you need:

fish - 500-600 g;
a couple of heads of onions;
carrot;
fresh or dried tomatoes (depending on the season) - 300 g;
salt, spices - to taste;
oil - a couple of tablespoons.

When cooking:

The onion is chopped, the carrots are rubbed on a medium grater, and the tomatoes are pureed with a blender.
Oil is poured into the multicooker container.
Carrots and onions are laid out on top of the oil.
The fish is freed from the insides, washed thoroughly, divided into pieces, which are laid out on a carrot-onion pillow.
Fish pieces are poured tomato puree, salted and seasoned.
The multicooker is set to the “Baking” mode for 45 minutes.
A sound signal will notify you when the fragrant dish is ready.

Fried fish in tomato sauce in a pan

The dish, which has excellent gastronomic qualities, can be served both hot and cold. Moreover, the taste of cold fish resembles canned fish V tomato sauce.

To create such a culinary masterpiece for half a kilo of hake fillet, you will need the following ingredients:

a pair of bulbs;
tomato sauce - 50 ml;
vinegar - 20 ml;
lemon 2 slices;
a couple of tablespoons of oil;
sugar, salt, spices - to taste.

To enjoy the extraordinary taste of a self-cooked fish dish:

The fish is washed and divided into pieces, each of which is rubbed with salt and spices.
After 5 minutes, the fish fillet is fried for vegetable oil a few minutes on each side.
The fried pieces are transferred to a deep saucepan.
Chopped onions are separately sauteed in a frying pan, which, after being ready, is laid out for fish.
Following the vegetable, sauce, vinegar, lemon and salt are placed in a saucepan.
The contents are well mixed and stewed over low heat under a lid for 10 minutes.
At the end of time to fish dish chopped greens are added, after which everything is mixed again and infused for 5-7 minutes.

Step by step recipe from Yulia Vysotskaya

One of the many marinated fish recipes from Yulia Vysotskaya, which is distinguished by its rich taste and aroma.

For the execution of which you need:

white fish fillet - 800 g;
onion - 400 g;
carrots - 300 g;
tomatoes (cons.) - ½ cans;
lemon juice - 2-3 ml;
vegetable oil - a couple of spoons;
salt, sugar, spices - to taste.

To create a tender fish, use the instructions below:

The fillet is washed, cut into pieces, which are folded into a pan and filled with water.
During cooking, which lasts 10 minutes, chopped onion, salt, spices and bay leaf are added to the broth.
After the specified time, the fillet is laid out on a cooling dish with a slotted spoon.
At this time, onions are chopped, carrots are rubbed and tomatoes are peeled and chopped.
Oil is poured into a deep frying pan, on which onions and carrots are laid out for sautéing. They are then salted and seasoned.
After seven minutes, tomatoes, a pinch of sugar and lemon juice are added to the vegetable mass.
After 3 minutes, 2 parts of the pre-strained fish broth are poured into the pan.
After boiling, the contents are poured into a saucepan, where the fish, disassembled into pieces, is laid out.
A thoroughly mixed dish is infused for 3-4 hours until completely cooled.

From carrots, onions and mayonnaise

A delicious and simple recipe, for the implementation of which you will need a minimum of products:

fish - 1 kg;
on a large onion and carrots;
mayonnaise - 120 ml;
water - 120 ml;
salt and spices - to the taste of the cook.

In progress:

The fish is gutted, washed and divided into fairly large pieces.
Vegetables are peeled and chopped: the onion is cut into half rings, the carrots are rubbed on a medium grater.
Mayonnaise is diluted in water to a homogeneous consistency, after which the resulting sauce is salted.
Fish pieces are placed in a baking dish, which are salted and seasoned. Carrots and onions are laid out next to the fish.
The contents are poured with mayonnaise dressing and sent to an oven preheated to 180 ° C for 40 minutes.

In lemon-onion marinade in the oven

A great solution for a Sunday dinner, when the hostess has time to infuse the fish in the marinade.

For a virtuoso execution of the recipe, you will need:

carp - 800 g;
a pair of bulbs;
lemon - 1 pc.;
salt, basil (fresh) ground pepper- at the discretion of the owner.

For a spicy dish:

The fish is cleaned and cut into large pieces, which are placed in a deep bowl.
Juice is squeezed out of half a lemon, and part of the onion and herbs are chopped.
Onions, herbs, salt, spices, juice are placed in a bowl with fish, after which everything is thoroughly mixed and left for 40 minutes.
Over time, the baking dish is lined with foil, on which the remaining onion, cut into half rings, is laid out.
Fish pieces are laid out on top, which are covered with chopped onions from the marinade and lemon slices of the second half of the citrus.
The fish is wrapped in an envelope and baked at a temperature of 180°.
After 30 minutes, the envelope is opened and the carp is baked for another 10 minutes to create a golden crust.

Harvesting fish under the marinade in jars

When there is a catastrophic lack of time to cook homemade food, you can open a jar of healthy and satisfying fish prepared for the future.

For this you need:

fish - 5 kg;
onion - 1 kg;
carrots - 2 kg;
tomatoes - 4 kg;
beets - 1 kg;
Bulgarian pepper - 1 kg;
vegetable oil - 1 l;
salt -800 g;
sugar - 3 kg;
vinegar - 100 ml;
fish broth - 1 l.

Preparing the dish is simple:

The fish is boiled for 10 minutes.
Fish meat separated from the bone and tomatoes passed through a meat grinder are stewed for an hour over low heat.
Root vegetables are rubbed, onions are cut into half rings, and peppers are cut into strips.
Vegetables are sauteed in vegetable oil in a saucepan with a thick bottom, after which fish in tomato sauce, sugar, salt are placed in the container and the broth is poured.
The contents of the pan are stewed for 1 hour.
Vinegar is added 5 minutes before the end.
The finished mass is poured into sterilized jars.

Recipe, as in the USSR

In the Soviet period, in every dining room on Thursday, which was considered a fish day, marinated fish was on the menu.

A delicious dish that the Soviet people simply could not refuse is prepared from a simple grocery set consisting of the following components:

hake - 800 g;
a pair of large onion heads;
the same number of apples and carrots;
flour - 100 g;
tomato paste - 70 g;
lean (any) oil - for frying;
salt, spices - to taste.

To culinary immerse yourself in the atmosphere of that time:

hake fillet - 500 g;
onion (red and leek) - 100 g each;
flour - 50 g;
orange peel - 2-3 g;
orange fresh - from 1 orange;
white wine (dry) - 150 ml;
garlic - 2 cloves;
wine vinegar - 150 ml;
capers - 10 g;
olive oil - 100 ml;
salt, sugar, rosemary, thyme, black pepper - to taste.

The cooking method is as follows:

The washed fillet is cut into pieces.
The pieces are rolled in salted flour.
In a deep frying pan with heated oil over medium heat, fish fillet is fried and laid out in a separate bowl.
Crushed for marinade onion, garlic and go to the pan where the fish was fried.
After 7 minutes, spices and chopped green onions are added.
After 3 minutes, orange peel, capers, sugar are laid out to the onion mass and juice, vinegar and wine are poured.
After boiling, the fish is poured with marinade and left overnight in the refrigerator.
The dish can be served as cold appetizer or warmed up in a microwave oven.

Marinated fish is an old and well-known Russian dish. Previously, it was served in canteens and restaurants, and every housewife knew how to cook this simple and delicious recipe. The dish was especially popular in regions where there are large rivers or the sea.

Under the marinade, it is best to make sea fish, but river fish is also suitable. It is recommended to take white fish - pike, hake, pollock, cod.

It is also desirable that there are no small bones in the fish - this can spoil all the pleasure of eating the dish.

How to cook fish under the marinade? Read more about this. Below are three simple prescription And helpful tips for this delicious dish.

Marinated fish utensils

To prepare this hearty dish, it is better to use a glass, ceramic or faience bowl. A frying pan with a ceramic coating is useful for frying fish. If the pan is deep, you can also prepare the marinade in it.
In some recipes, it is proposed not to fry the fish pieces, but to stew. It is more convenient to do this in a clay pot, but you can also use an ordinary saucepan.

So, to prepare the dish you will need:

A frying pan with a ceramic coating (you can take Teflon)
deep glass bowl
Board for cutting vegetables and fish
sharp knife
Wooden spatula for stirring the marinade

Advice! Give preference to dishes made from natural materials (wood, glass, ceramics). In it, the dish will turn out to be more juicy, tasty and rich, and any recipe will sparkle with new colors.

A simple classic marinated fish recipe

This recipe does not require a lot of time and labor. All products for its preparation are simple and accessible to any hostess. This recipe is called "classic", because in cookbooks and programs most often mentioned it is he.

Ingredients

Advice! Tomato paste can be replaced with juicy tomatoes, but then the dish will turn out to be less rich and spicy.

Cut the fish fillet into pieces, as shown in the photo. Put them in a bowl, add salt and pepper. Leave the fish to infuse for about 10-15 minutes. During this time, it should be salted.

Next, roll the fillet pieces in flour and spread on a preheated pan. The fish must be fried in oil until cooked.
Remove the fish from the heat and set aside.

Now you can start preparing the marinade. Wash and clean carrots and onions well. Cut them into small pieces or strips. Carrots can be grated coarse grater.
Next, put the vegetables in a deep frying pan or stewpan and fry in hot oil. Add to the mixture tomato paste, spices and simmer under the lid for about half an hour. Be careful not to burn the roast! At the end of cooking, pour a glass of water into the saucepan (as an option, you can use fish broth) and wait until the marinade boils. Add salt and sugar.

Pour the fried fish with the resulting marinade and leave for several hours in the refrigerator. You can let the dish brew all night.

Serve the dish preferably cold. Sprinkle the fish with herbs before serving.

White fish in a white marinade

This recipe does not have such a bright taste as the previous one, but it will also find its fan among your household.

You will need:

Fillet of white fish species - 0.5 kg;
Carrots - 2 pieces;
Onion - 1 piece;
Parsley root - 1 piece;
Vegetable oil;
Flour for breading;
Vinegar 3 percent - 100 ml;
Water or broth - 300-350 ml;
Spices (cloves, tarragon root, bay leaf);
Salt, sugar, pepper.

Advice! Tarragon root and parsley root can be purchased in large supermarkets or in the market.

Cut the fish into large pieces (photo in the previous recipe), pepper, salt and let it brew for 5-10 minutes. Next, roll it in flour and fry in a pan.
Cool the fried fillet and start preparing the marinade.
Coarsely chop the onion, grate the carrots. Grind the roots of herbs with a knife so that large pieces do not come across in the dish. Then fry the vegetables in vegetable oil, add sugar, salt, spices, vinegar and pour water (broth).
Boil the marinade for 15-20 minutes and cool.
When both the fish and the marinade have cooled completely, combine them: put the fillet pieces in a glass or ceramic dish and pour over the mixture of vegetables and broth.
Put the dish in the refrigerator and serve after a few hours.

Mustard-marinated fish

Unlike the classic, this recipe does not involve the use of vegetables. The fish is fried in a light sauce.

You will need:

Fish (for example, flounder) - 0.5 kg;
Mustard - 2 tablespoons;
Vegetable oil - for frying;
Flour - for breading;
Salt;
Greenery.

Advice! It is better to take mustard-sauce, and not mustard-powder. If you decide to use mustard powder, then dilute it with water, add vinegar, lemon juice and salt to make a spicy sauce.

Cut up the fish. If you are using a carcass, then cut off the fins, clean the scales and take out the entrails and bones. If you have a fillet, then it will be enough to rinse it under water and check for unwanted bones.
Cut the fish into large pieces. Coat each piece with mustard and put everything in a bowl. Leave the fish for a few minutes. She must insist.
Pour oil into a frying pan and heat it up. Roll the fish in flour and place in a pan. Fry on each side for a few minutes until cooked through.
Now put the fish on a dish and sprinkle with herbs. It can be served at the table.

There are several rules and subtleties of cooking fish under the marinade. Many of them are listed below:

For cooking, you can use both fresh and frozen fish. If you choose frozen, then keep in mind that it cannot be bent and wrinkled, as this will make the structure of the product fragile. Fried fish will fall apart.
Before frying the thawed fillet, it must be salted and left for 10-15 minutes. Thanks to this, the fillet will not crumble when you turn it over in a pan.
Fresh fish should have clear, not cloudy eyes, shiny even scales, pink gills. It should not emit an unpleasant odor. Choose a carcass so that the meat is elastic.
If you take horse mackerel or mackerel for cooking, it is better to boil them rather than fry them. Cod, pike, hake, flounder are best fried in oil.
If you decide to boil the fish before marinating, and do not fry it, then remember that small pieces should be boiled in hot water, and large ones should be placed in cold water.
You can boil large pieces in water with the addition of milk. Then the taste of the dish will be tender, and the texture will be soft.
Also, the fish will acquire a softer texture if you do not fry it in oil, but steam it for 15 minutes.
So that when frying fish, the specific smell does not permeate the entire kitchen, you need to put a few circles of raw potatoes in the pan.
Sea fish under the marinade is tastier, but you can cook a recipe with river fish.
The more oil you add to the marinade, the heavier and more satisfying the dish will be.
Don't let the vegetables get too fried, as this will add an unpleasant color and taste to the dish.
The dish should be infused for 3-4 hours, but it is better if it spends in the refrigerator all night. During this time, the fish will be saturated with the juices of vegetables and spices and will become much tastier and richer.

Fried fish under the marinade, unfairly forgotten, returns to our tables. Housewives love this recipe for its simplicity and unusual taste. The advantage of this dish is that it can be served both hot and cold. It can also serve as an appetizer or as a main course.

juicy and tender fish under the marinade of carrots and onions - a frequent guest on the table of hostesses. There are many 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.

Braised fish with carrots

Fish stew 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 sure 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. It is understandable. The price of pollock is quite low, and beneficial features practically not inferior to expensive seafood. In addition, pollock belongs to dietary products, however, like all cod.

To prepare stewed pollock under a marinade of carrots and onions, 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-thawed and washed. All unnecessary parts are cut off and removed - tail, fins, giblets. After that, pollock is cut into portioned pieces. Pepper and salt the fish to taste.

Onions and carrots are peeled. Carrots are rubbed 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 calcined in a deep frying pan. To do this, it is heated over low heat (it should not touch the bottom of the pan), without bringing to a boil. You can check the degree of calcination by throwing a pinch of salt into the pan.

Onions and carrots are laid out in the pan. They should be fried for three minutes until soft. Then, sour cream and tomato paste are added. The resulting mixture is stewed for no more than a minute, after which water is poured. The liquid needs to be salted, pepper, add bay leaf and cloves.

The mixture is brought to a boil. Then, the fire is reduced to a minimum and the sauce languishes 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 pan is used.

Fried pollock is laid out in a pan with sauce. The fire is made above medium, everything is gently mixed and brought to a boil. Then, reduce the fire to low and simmer under the lid for another 10-15 minutes.

Ready stewed pollock is served hot. Will suit him mashed potatoes, vegetables, rice and other side dishes to taste.

Pollock in a slow cooker with carrots and onions

If you have a multicooker miracle helper, then you will be interested to know how to stew pollock with onions and carrots in it. For cooking, you need a minimum of products:

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 cleared of fins, tail and entrails. Pay special attention to the black film inside the abdomen. If you leave him ready meal will be bitter.

Prepared pollock is cut into pieces. If fillet is used, then it is immediately cut after washing.

Vegetables are cleaned and washed. The carrots are rubbed on a coarse grater, the onion is cut into pieces.

The bottom of the multicooker is lubricated with vegetable oil, a piece of butter is laid out 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 slow cooker is switched to the "Extinguishing" mode for 30-40 minutes. After this time, the dish can be served at the table.

Cod stew with carrots and onions

Cod is a fish that is great for people who are on a diet or diet. 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 simple to disgrace. Ingredients that will be required:

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 portioned pieces, laid out in a stew container and salted to taste. Let her lie down for 20-30 minutes.

Vegetables are cleaned and washed. The carrots are rubbed on a coarse grater, the onion is cut into small pieces. Vegetables are laid out on cod.

Vegetable oil and water are poured into the container. We put the contents on a slow fire and simmer for 45 minutes. The dish is ready!

Mackerel stewed with carrots and onions

Mackerel is an excellent source of protein (only 100 g of fish contains half daily allowance!). Mackerel is considered fatty fish, therefore, it is not desirable for people suffering from liver diseases and kidney failure.

It's easy to prepare. We will need:

mackerel - 2 pcs.;
bulb - 1 pc.;
carrots - 1 pc.;
tomato paste - 3 tbsp. l.;
vegetable oil;
salt, pepper to taste.

Mackerel is cleaned from the insides, fins and tail. Particular attention is paid to black film. The fish is thoroughly washed and cut into portions.

Vegetables are cleaned and washed. The carrots are rubbed on a coarse grater, the onion is cut into half rings. Fry vegetables in vegetable oil, stirring until half cooked.

Sprinkle fish with spices and put on vegetables. We cover it with a lid (do not add water!) And simmer over low heat for 10-15 minutes.

Then, open the lid, add the tomato paste. Gently mix everything, close the lid and simmer for another 15 minutes over low heat.

The mackerel is ready. Before serving, you can sprinkle stewed fish fresh parsley. Best served with rice or boiled potatoes.

Hake stew with carrots and onions

Hake is very well absorbed by the body, therefore it is widely used in diet food. It contains a huge amount of vitamins. Hake meat is more tender and fatter than the meat of the same cod.

For cooking you need to take:

hake - 400 g;
onion - 1 pc.;
carrots - 1 pc.;
bay leaf - 2-3 pieces;
pepper - 1 tsp;
hot water - ½ tbsp.;
flour - 2-3 tbsp. l.;
salt to taste;
vegetable oil - 3 tbsp. l.

Clean the fish from the insides, fins and tail, wash well. Cut into portions, pepper, salt. Roll the pieces in flour on all sides.

Heat vegetable oil in a frying pan and fry the hake until golden brown. Add finely chopped onion and grated carrots. Spread vegetables evenly.

Pour in hot water, add bay leaf and simmer hake with vegetables under a covered lid over low heat. Enough 15 minutes.

Fish in the oven with carrots and onions

Another option diet cooking dishes - baking in the oven. The fish is very flavorful 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 a fillet, so we cut the fish, remove all the bones. Cut the onion into thin half rings, three carrots on a coarse grater.

Sprinkle the fish with salt and pepper. Then spread the vegetables and mayonnaise. Bake for 15 minutes at 200 degrees. After that, reduce the temperature to 20 degrees and simmer for 20 minutes. Serve hot.

Hake in the oven with carrots and onions

Hake can be cooked in the same way as cod in the previous recipe, but there is another, non-standard, option for cooking hake with carrots in the oven. Try cutlets "Red hake". For cooking you will need:

hake fillet - 500 g;
carrots - 1 pc.;
onion - 1 pc.;
egg - 1 pc.;
a slice of a loaf soaked in milk;
salt pepper;
breadcrumbs;
butter.

Finely chop the onion and carrot and sauté in oil. Then, cool down.

Pass the hake fillet through a meat grinder, beat in the egg and mix thoroughly. Add bread, sautéed vegetables to the fish mass. Salt, pepper and mix again.

From the resulting mass, form small cutlets, bread them in breadcrumbs. Grease a baking sheet butter, place 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 an incision.

Pink salmon with carrots and onions in the oven

Pink salmon or pink salmon regular use can compensate for the lack of many vitamins and minerals. 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 pieces;
salt to taste;
cheese (but you can without it).

Clean the pink salmon, wash, cut into portions. Cover the baking dish with foil, lay out the fish, salt. Drop ½ tsp on each piece. lemon juice. Put bay leaf, peppercorns.

Peel and wash onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Lay the vegetables on top of the fish.

Close the foil so that no air gets in and it does not open during the baking process. Bake salmon in the oven for 20 minutes at a temperature of 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 mackerel in the oven entirely in foil. To do this, take the following ingredients:

mackerel - 1 pc.;
lemon - 1 pc.;
salt, pepper to taste;
sunflower oil;
onion - 1 pc.;
carrots - 1 pc.;
greens - to taste;
cherry tomatoes - 300 g.

Rinse the mackerel, remove the insides. 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. Put them inside the fish.

Wrap mackerel in foil, put on a baking sheet and bake for 40 minutes at a temperature of 180 degrees. Drizzle the finished fish with the juice of one lemon. 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 it is cooked correctly.

To cook haddock in the oven you will need:

haddock - 1-2 pieces;
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 onions and carrots - onions in half rings, carrots on a coarse grater.

Place the vegetables in a glass dish. Put the fish on top of the vegetables, salt. Add bay leaf, pepper. Bays of water so that the edges of the haddock were covered.

Stew the fish in the oven at a temperature of 220 degrees for one hour. This dish has nothing superfluous, so it is suitable for people on a diet and children.

Fish in tomato sauce with carrots and onions

It works best sea fish in tomato with carrots and onions. It's easy to prepare.

For cooking 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.;
a mixture of peppers - 1 pinch;
dried spices optional (Provencal herbs, rosemary) - 1 pinch.

Clean the fish, cut into portions and set aside. If desired, it can be cut 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 to them. Stew a little and pour into a separate container.

Dip the fish in flour. Fry until golden brown in vegetable oil. Place on paper towel to absorb excess oil.

For cooking, you need a saucepan with a thick bottom or a deep frying pan. Put some onions and carrots on the bottom, fish on top, and then pour everything with tomato sauce.

Simmer over low heat for 20 minutes after boiling. Five minutes before readiness, add spices, mix gently, wait for a boil and turn off the heat. Let the dish stand for a while with the lid closed. Fish according to this recipe remains delicious even the next day.

Fish fried with onions and carrots

The recipe for fish fried under a marinade with carrots and onions is quite simple. Pollock, cod, mackerel, hake, haddock or any other white fish of your choice is 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, wipe with a towel and cut into portions. Salt, pepper and dredge in flour.

Fry the fish in vegetable oil until golden brown. Add finely chopped onion and grated carrots. Mix the 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 decorate the dish with parsley.

Fish marinated with carrots

To prepare marinated fish you will need:

fillet slightly salted herring- 2 pcs.;
onions - 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. In the finished liquid, sourness should be felt quite a bit.

Expand your gastronomic collection with impeccable proven marinated fish recipes on the site of the best culinary finds site. Check out the variations with various sea and freshwater fish, vegetables, mushrooms, herbs, in wine or sour cream. Create a masterpiece of harmony of tastes!

Under the marinade, you can cook a variety of fish. It can be a budget pollock with a hake, and a noble red fish, or their freshwater counterparts. Ingredients for vegetable marinades can be chosen very freely. In addition, for a change, you can add sour cream, cream, honey or wine to them. The fish itself can be prepared in a very diverse way: fry, boil or steam, and then bring it to readiness with a vegetable marinade. Looking for new sensations? Then try these recipes!

The five most commonly used ingredients in marinated fish recipes are:

Interesting recipe:
1. Clean the fish, gut and wash thoroughly.
2. Cut into portions. Salt, pepper.
3. Carefully roll in flour and fry until appetizing ruddy.
4. Fry the onion cut into half rings until golden.
5. Add coarsely grated carrots to it and sauté until soft.
6. Mushrooms randomly cut and fry. Mix with vegetables.
7. Add to vegetable mix diluted tomato paste, sugar, aromatic spices. Simmer for 7-8 minutes.
8. Pour in dry red wine. Salt. Reduce the sauce by half.
9. Put the fish and vegetable marinade in layers in a heat-resistant deep form.
10. Sprinkle generously with grated cheese.
11. Lightly bake at 180° until cheesy golden brown.

Five of the fastest marinated fish recipes:

Helpful Hints:
. Lemon, wine vinegar or apples can be added to the marinade to give it an interesting sourness.
. The marinade can be made both thick and liquid. To thicken it, use flour or starch.

One of my family's favorite fish recipes is fish marinated with carrots and onions. I remember how, as a child, my mother cooked fish marinated with carrots and onions, and we, enjoying the amazing aroma from the oven, looked impatiently into the kitchen - when they would call us to the table ...

Perhaps this dish can be put on a par with classic recipes Soviet era, such as "Olivier", "Mimosa" and " Prague cake”- their popularity can only be envied.

About this mother's dish, without exaggeration, one can say: "you will swallow your tongue under the marinade." Recipe for fish marinated with carrots in classic version I cook quite often, especially in winter. In order for the fish fried under the marinade to turn out tasty, only one condition is needed: the fish fillet must be pitted. Cooking fish under the marinade is not a complicated process: all the ingredients are available, and this process does not take much time.

I tried marinated fish in the classic version in many places: in the factory canteen, in sanatoriums, in pioneer camps, in cafes ... but the most delicious fish under the marinade is obtained according to my mother's recipe. Moreover, cold fish marinated with carrots and onions seems to me tastier. I really hope that you will also like my modest recipe for fish marinated with carrots.

Ingredients: