Classic marinated fish

Marinated fish is an original, tasty and healthy dish. The fish is covered with a coat of vegetables and tomato sauce and flavored with spices. The result is a classic spicy fish dish for holidays and for every day.

Classic recipe for marinated fish

A budget option for a hot or cold fish dish for a holiday table. Inexpensive fish varieties such as pollock, hake or cod are suitable here. The next day, the dish becomes even tastier when soaked in vegetable juice.

1. 
   How to cook marinated fish according to a classic recipe? Cut the carcass into pieces 3 cm thick, add salt and roll in flour on all sides. Before this, the fish must be completely defrosted, otherwise during frying the flour will mix with water and pieces of fish will stick to the surface of the pan. The flour forms a dense golden crust on the fish, preventing it from falling apart.
2. 
   Heat sunflower oil in a frying pan, transfer fish pieces there and fry on one side, the heat should be above medium. Using a fork or wooden spatula, turn the pieces over to the other side and fry them too. Remove all pieces to a plate and set aside.
3. 
   Peel the onions and carrots. Chop the onion into half rings, grate the carrots coarsely.
4. 
   Pour sunflower oil into the same frying pan where the fish was fried and add onion rings. Fry, stirring, until soft and add carrots. Stir the mixture so that the pieces of vegetables come together, simmer the vegetables until soft. Season with salt and pepper and place in a bowl.
5. 
   Place the fish in a baking dish coated with sunflower oil and place the prepared vegetables on top.
6. 
   Dilute the tomato paste in a glass of water, pour this mixture over the fish and vegetables. Add salt, peppercorns, and cover the pan with foil. Bake for about 40 minutes. at a temperature of 180 degrees.
7. 
   Serve with mashed potatoes, spaghetti or cereal.

Bon appetit!

Delicious fish marinated with carrots and onions

The most aromatic marinade is obtained from onions fried with carrots until soft. In the recipe we do not use fish with bones, but ready-made fillets - this way, when eating, you don’t have to pick around the dish, removing foreign elements from it.

Cooking time: 1 hour 45 minutes.

Servings: 4.

Ingredients:

• Cod fillet – 530 gr.
• Onions – 2 heads.
• Carrots – 2 pcs.
• Sunflower oil – 45 ml.
• Parsley root – 1 pc.
• Tomato paste – 1 tbsp. l.
• Water – 60 ml.
• Vinegar 9% - 1 tbsp.
• Granulated sugar – 0.5 tsp.
• Bay leaf – 2 pcs.
• Peppercorns – 4 pcs.
• Wheat flour – 3 tbsp. l.
• Salt and ground black pepper - to your taste.

Cooking process:

1. Peel the onions and carrots. Cut the onion into thin rings, cut the carrots into small strips.

2. Wash and peel the parsley root, grate on a fine grater. If you don’t have fresh root, you can buy dried parsley root powder, you will need 1 teaspoon.

3. Heat half the sunflower oil in a wide frying pan and add chopped vegetables. Fry for 5 minutes, stirring occasionally.

4. Add tomato paste to the contents of the frying pan and mix everything. Pour in water, wait until it boils and simmer over low heat for another 10 minutes.

5. Pour vinegar into the vegetables in the pan, add granulated sugar, bay leaf and pepper. Cook over moderate heat for 10 minutes. It is permissible to add a pinch of black pepper (it is better to grind it yourself).

6. Wash the cod fillet, dry it and cut into large pieces. Salt and pepper. Pour flour into a bowl and roll each piece of fish in it.

7. In a frying pan (you can take the same one that was used to prepare the marinade), heat the remaining oil. Place the pieces of fish in flour in a frying pan and fry on both sides until golden brown.

8. Place pieces of fried fish fillet on a shallow dish, pour hot marinade over everything and cool. Refrigerate for half an hour.

9. Before serving, you can decorate the dish at your discretion (for example, with herbs).

Bon appetit!

How to cook fish with tomato marinade?

To prepare the tomato marinade, tomato paste is used; if desired, it can be replaced with fresh tomatoes, crushed in a blender. The taste of tomatoes harmonizes well with the taste of white fish, complementing it with a sour note.

Cooking time: 85 min.

Servings: 6.

Ingredients:

• White sea fish fillet – 1.6 kg;
• Tomato paste – 130 g;
• Carrots – 900 g;
• Onions – 900 g;
• Khmeli-suneli – 2 tsp;
• Allspice peas – 6 pcs.;
• Deodorized vegetable oil – 5 tbsp. l.;
• Bay leaf – 2 pcs.;
• Salt, ground black pepper - to your taste;
• Water – 800 ml.

Cooking process:

1. Prepare ingredients in advance. Thaw the fish in cold water. It’s better to buy fillet ready-made right away.

2. Cut the fish into several small pieces, add salt, 0.5 tsp. spices Heat vegetable oil in a frying pan and fry the fillet for about 1 minute. from each side. Remove the pan from the stove.

3. Dilute tomato paste with water in a container and stir.

4. Cut the peeled onion into cubes, grate the carrots on a vegetable grater. In a large frying pan, heat 3 tbsp. l. sunflower oil, fry the vegetable mixture until soft and golden brown, at the end of stewing add salt, pepper and remaining spices.

5. Pour 2 tbsp into the bottom of the pan. l. sunflower oil, add 1 bay leaf and peppercorns.

6. Distribute half of the stewed vegetables evenly over the bottom of the pan, and arrange the fillet pieces in the next layer.

7. Cover with a layer of remaining sautéed vegetables. Carefully pour the tomato paste sauce over the surface, throw in 1 bay leaf. Cover the pan with a lid, place over medium heat and wait until it boils.Reduce the heat to low and simmer the dish for about 45-60 minutes.

8. The most delicious way to serve fish under marinade is not to immediately, but to let it cool and only then serve it as a cold appetizer.

Bon appetit!

A simple and tasty recipe for marinated pollock in the oven

Pollock is an inexpensive sea fish that often appears on our table. When preparing marinated pollock, it is important to maintain the proportions of sweet, salty and sour in order to get a decent result. For an everyday table, you can cook the fish together with the ridge; for a holiday dinner, it is better to remove all the bones and present the fish as a fillet.

Cooking time: 45 min.

Servings: 4.

Ingredients:

• Pollock – 0.5 kg;
• Carrots – 140 g;
• Leek – 140 g;
• Celery – 70 g;
• Wine vinegar – 20 ml;
• Soy sauce – 15 ml;
• Sugar – 25 g;
• Wheat flour – 3 tbsp. l.;
• Salt - to your taste;
• Green onions - for decoration;
• Sunflower oil - for frying.

Cooking process:

1. An hour before cooking, remove the fish from the freezer, place in a container with cold water and rinse thoroughly. Cut off the fins, remove the dark mucus from the inside. Cut the pollock into 3 or 4 pieces. In a separate bowl, mix salt and flour, roll all pieces of fish in flour. If there is caviar in the pollock, it can also be breaded in flour.

2. Heat a frying pan with odorless vegetable oil poured into it, fry the pollock pieces on both sides until golden brown.

3. Grate the peeled and washed carrots coarsely or chop them into thin cubes.

4. Remove the skin from the leek and cut the light part of the stem into rings. Cut the celery into small pieces. Grease a baking dish with butter and place pieces of pollock.

5.Heat some of the oil in a frying pan again, add grated carrots, pieces of onion and celery into it and sauté until soft. At the end of frying, pour in wine vinegar, add sugar, soy sauce and salt, cook for another 4-5 minutes.

6. Using a slotted spoon, arrange the sautéed vegetables among the pieces of fish placed in the pan, pour over everything with the liquid that remained in the pan after preparing the marinade. Preheat the oven to 180 degrees and place the fish pan in it. Bake at the indicated temperature for 10-12 minutes. You shouldn’t keep it longer, the vegetables may burn on top and the fish will dry out.

7. Remove the pan with pollock under the marinade from the oven, sprinkle with finely chopped green onions. Serve the fish pieces with mashed potatoes or boiled rice, be sure to spread the vegetable marinade on top.

Bon appetit!

Marinated fish in a frying pan - you'll swallow your tongue

Marinated fish can also be cooked on the stove in a frying pan; it will turn out no less juicy, soft and aromatic. We recommend not replacing olive oil with sunflower oil, and also reducing the amount of spices in the recipe. The result is a dish of real Mediterranean cuisine.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

• Cod fillet – 950 g;
• Olive oil – 30 ml and 4 tbsp. l. for frying vegetables;
• Onion – 1 head;
• Leek (white part) – 1 pc.;
• Celery stalk – 2 pcs.;
• Carrots – 4 pcs.;
• Bay leaf – 1 pc.;
• Oregano (spices) – 1 tsp;
• Tomato paste – 470 ml;
• Dried paprika – 1 tsp;
• Thyme (seasoning) – 1 tsp;
• Water – 150 ml;
• Lemon – 0.5 pcs.;
• White balsamic vinegar – 1 tbsp. l.;
• Granulated sugar – 2 tsp;
• Salt, pepper - to your taste;
• Wheat flour – 30 g.

Cooking process:

1. Peel and wash the vegetables.Cut the carrots into thin cubes, chop the onion into small cubes. Cut the celery into cubes, cut the leek into thin rings.

2. Pour 4 tbsp into the pan. l. olive oil, heat.

3. Place chopped onions, celery, and leeks in a frying pan and fry for 2-3 minutes, stirring.

4. Add carrots in cubes to the sautéed vegetables and simmer for another 3 minutes. Add bay leaf and hot water to the vegetables, cover the pan with a lid and simmer like this for 20 minutes. If there is not enough water, you need to add a little more. When the vegetables reach softness, add tomato paste, seasonings, salt, balsamic vinegar, granulated sugar and mix everything. Cook for another 5 minutes. If too much water has evaporated from the sauce and it has become too thick, add a small amount of water and bring the mixture to a boil. Turn off the fire.

5. Cut the fish into pieces, season with salt, pepper, and the juice of half a lemon. Bread both sides in flour.

6. Pour olive oil into a clean frying pan and heat it up.

7. Place the fish in boiling oil and fry on both sides. Add the hot vegetable marinade to the fish and simmer under a closed lid over low heat for another 10 minutes.

8. Transfer the marinated fish into a separate bowl, cool and leave in the refrigerator for a day so that the dish has time to soak.

Bon appetit!

How to make delicious marinated fish in a slow cooker?

A multicooker is great for preparing marinated fish: the dish turns out tender, steamed, soaked in vegetable juice. Any white sea fish will be suitable for this recipe.

Cooking time: 40 min.

Servings: 3.

Ingredients:

• Fish – 730 g;
• Carrots – 90 g;
• Onion – 1 head;
• Granulated sugar – 1 tbsp. l.;
• Vinegar 9% - 1 tsp;
• Salt - to your taste;
• Water – 300 ml;
• Bay leaf – 1 pc.;
• Tomato paste – 1.5 tbsp. l.;
• Paprika powder – 1 tbsp. l.;
• Ground black pepper - to your taste;
• Sunflower oil – 4 tbsp. l.;
• Wheat flour – 90 g (for frying).

Cooking process:

1. Prepare all components. Clean the fish, cut it into pieces, sprinkle with salt. Wash the peeled carrots and grate them on a coarse grater.

2. Cut the peeled onion into half rings. Pour oil into the multicooker bowl, set the frying program, press the program start button. When the oil is hot, add the onion and sauté for 3 minutes.

3. Add grated carrots to the onion, mix and fry everything together for another 3 minutes.

4. Place tomato paste in the bowl with the vegetables, saute, stirring for 5 minutes. Pour water into the marinade, add vinegar, sprinkle with salt, sugar, pepper, stir. After this, turn off the multicooker, transfer the marinade to a bowl and wash the bowl.

5. Sprinkle the fish pieces with ground pepper and roll in flour.

6. Pour sunflower oil into the bowl, set the frying program and, when the oil is hot, fry the fish pieces on both sides.

7. Evenly coat the fried fish with the marinade, sprinkle with dried paprika, and add a bay leaf. Close the lid and set the “Extinguishing” program for 20 minutes.

8. Serve the finished marinated fish hot with mashed potatoes or a side dish of boiled cereal.

Bon appetit!

Step-by-step recipe for preparing red fish with marinade

Salmon marinated with juicy vegetables on a bed of tender boiled potatoes will serve as a nutritious lunch if regular fish dishes are already boring. This dish can also be served in a festive version by arranging fish steaks, with marinade and a bed of potatoes, on guests’ plates ahead of time.

Cooking time: 45 min.

Servings: 2.

Ingredients:

• Large potatoes – 2 pcs.;
• Salmon – 2 pieces;
• Celery stalk – 1 pc.;
• Carrots – 1 pc.;
• Onions – 0.5 pcs.;
• Tomatoes in their own juice – 170 ml;
• Wine vinegar – 3 tbsp. l.;
• Granulated sugar – 15 g;
• Salt - to your taste;
• Bay leaf – 1 pc.;
• Black peppercorns – 4 pcs.

Cooking process:

1. Wash the potatoes well and cook until tender in very salty water, without removing the skins.

2. Peel and wash the vegetables, remove the skin of the celery to the white part. Cut the carrots and celery stalk in half and then lengthwise into strips. Cut the onion in half, using only one half. Cut the onion into half rings.

3. Heat vegetable oil in a deep frying pan. Place vegetables there. Salt them, add a pinch of granulated sugar, add bay leaf, wine vinegar and peppercorns. Pour the tomatoes in their own juice into the vegetables and stir. Leave to simmer for 7-10 minutes.

4. Trim the rib bones of the salmon and remove the skin. Rub well with salt and sugar and leave to soak.

5. After 15 minutes. Rinse the salt and sugar from the fish with cold water and place it on a paper towel to dry. Heat sunflower oil in a frying pan and fry the fish on both sides. Place the fried fish on a paper towel to absorb excess oil.

6. Place the boiled potatoes on a plate, remove the skins, and press down on top to make a pillow. Pour juice from vegetable marinade. Transfer the fried fish onto the potatoes, place the stewed vegetables on top of the fish and pour the rest of the marinade over everything.

7. Serve hot.

Bon appetit!

Dietary low-calorie hake with vegetable marinade

Hake with a light vegetable marinade will be an excellent low-calorie dish for people on a diet. The fish itself is not fried here, but undergoes preliminary preparation in a double boiler, so all the beneficial properties are preserved.

Cooking time: 55 min.

Servings: 4.

Ingredients:

• Hake carcasses – 760 g;
• Onions – 130 g;
• Carrots – 140 g;
• Tomatoes – 180 g;
• Celery – 160 g;
• Olive oil – 30 ml;
• Lemon – 0.5 pcs.;
• Granulated sugar – 3 tsp;
• Salt, black pepper, paprika - to your taste;
• Greenery - for decoration.

Cooking process:

1. For this dish, the fish can be boiled, but it is preferable to cook it in a double boiler. Remove the scales from the hake, cut lengthwise and remove the entrails and fins. Grease the steamer grate with oil and place the hake on it.

2. Fill the steamer pan with boiling water, cover tightly with a lid, and cook the fish for about 8 minutes.

3. Peel the onion and chop it finely. Pour olive oil into a deep frying pan and heat over medium heat. Sauté onion cubes in oil for 5 minutes, adding salt.

4. Finely chop the celery stalk. If there is no stem, you can take celery root, in which case it needs to be peeled from the thick skin and grated coarsely. Move the fried onion to the edge of the pan with a spatula, add chopped celery, fry for another 5 minutes.

5. Peel and wash the carrots, grate them coarsely or cut them into small strips. Add carrots to the pan with the vegetables, add a little more salt, add granulated sugar and paprika powder. Wash the lemon, cut it in half and squeeze the juice of half the lemon into the marinade. Simmer the vegetable dressing for 8-9 minutes.

6. Remove the bones from the cooked fish, remove the skin, and separate it into small pieces with your hands.Pour a small amount of vegetable oil into a frying pan or thick-walled pan, lay out pieces of fish in an even layer, add salt and pepper.

7. Place stewed vegetable dressing on a layer of fish. Vegetables should be lightly tamped with a tablespoon to obtain an even layer.

8. Blanch the tomatoes: let them sit for 0.5-1 minutes. into boiling water, then immediately transfer to cold water. Make a cross-shaped cut and remove the skin. Cut the pulp into cubes and place on top of the vegetables in the roasting pan.

9. Cover the roasting pan with the fish and vegetable marinade and simmer over low heat for about 20 minutes. The moisture that will evaporate from the tomatoes will serve as a good replacement for broth or water.

10. Serve the fish with vegetables hot or warm, garnishing with finely chopped green onions or parsley.

Bon appetit!

Recipe for marinated fish from Ilya Lazerson

Recipes from Lazerson are very popular among housewives. There are no exotic ingredients in the marinated fish recipe, and the result is always pleasing. The dish is simple to make and affordable, a little patience and you get amazing pollock with stewed vegetable marinade.

Cooking time: 45 min.

Servings: 4.

Ingredients:

• Pollock carcasses – 3 pcs.;
• Onions – 2 pcs.;
• Granulated sugar – 90 g;
• Celery root – 100 g;
• Salt – 30 g;
• Carrots – 1 pc.;
• Bay leaf – 2 pcs.;
• Wheat flour – 30 g;
• Tomato paste – 60 g;
• Vegetable oil – 40 ml;
• Black peppercorns - to your taste;
• Vinegar 9% - 2-3 tbsp. l.

Cooking process:

1. Remove the tail and fins from gutted pollock without a head, cut the carcasses into pieces. Pour salt and granulated sugar into a deep bowl, add a small amount of water, stir until the components dissolve slightly. Place pieces of pollock into the liquid.

2.Cut the peeled onions at an angle into half rings and place in a separate container. Cut the peeled, washed carrots into thin strips and remove separately. Cut a small part of the peeled celery (root) into strips and place with the carrots.

3. Place the fish pieces in a colander and let the liquid drain. Heat a frying pan with half the sunflower oil. Roll the fish in flour and fry on both sides in boiling oil.

4. Put the pan on the fire, add some vegetable oil, put the onion in it. No need to fry, just heat until soft.

5. Add pieces of carrots and celery root to the onion, stir. Add bay leaf, sugar and peppercorns and stir. Pour in vinegar, add tomato paste, a little water, and salt. Mix everything and bring to a boil.

6. Place the fish in a mold, pour over the hot, aromatic marinade. Let it brew for 8 hours in the refrigerator.

Bon appetit!

How to prepare a delicious dish without frying fish?

If you don’t want to pre-fry fish for a dish or it’s not possible, you can boil it. At the same time, the dish will become more healthy and dietary compared to the classic version with frying. A marinade of onions, carrots and beets will give the dish a festive look.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

• Large gutted navaga – 2 pcs.;
• Onions – 1 pc.;
• Beets – 1 pc.;
• Carrots – 1 pc.;
• Salt, black, white and sweet pea pepper - to your taste;
• Sunflower oil – 10 ml;
• Nutmeg – 1 piece;
• Cinnamon – 0.5 sticks;
• Water – 60 ml;
• White and red wine vinegar – 1 tsp each;
• Carnation buds – 3 pcs.;
• Dill - for decoration.

Cooking process:

1.In a saucepan, boil water (60 ml) with cloves, peppercorns of different types, half a cinnamon stick, broken into several pieces, and a piece of nutmeg. Boil for about 1 minute, then cool and remove to infuse.

2. Defrost navaga and rinse in cold water. Boil the fish in lightly salted water, remove from the broth and cool.

3. Peel the beets, wash them and grate them coarsely.

4. Peel the carrots with a vegetable peeler, wash and grate coarsely.

5. Heat oil in a frying pan, fry chopped carrots and beets. Stir and make sure that the vegetables do not burn.

6. Pour the spice water into the sautéed vegetables and stir.

7. Add salt to the ingredients in the pan and stir. Salt in the marinade will add flavor to the entire dish.

8. While the marinade is being prepared, the fish is cooling.

9. Divide the fish into pieces and remove the bones.

10. Add 1 tsp to vegetables that are stewed in a frying pan. white and red wine vinegar.

11. Chop the peeled onion into small pieces.

12. Add onion to the rest of the marinade ingredients and stir.

13. Place the prepared pieces of fish in the bottom layer in a bowl, and place a layer of prepared marinade on top. If there is a lot of fish and marinade, then you can lay them out, alternating layers so that the marinade becomes the top layer. Place the fish in the refrigerator for a couple of hours or overnight.

14. Wash and dry the dill on paper napkins, then chop with a knife.

15. Serve the marinated fish in beautiful salad bowls cold, sprinkled with chopped dill.

Bon appetit!