Marinated fish with onions and carrots

For preparing fish marinated with onions and carrots, hake, pollock or cod are perfect. The fish and vegetables for the dish are prepared separately, and then combined and infused for several hours. The appetizer is usually complemented with herbs and served with a side dish - potatoes or rice.

Pollock marinated with onions and carrots in a frying pan

A dish with a delicate taste and rich aroma will surprise you with its ease of preparation. Tender pieces of fish combined with a bright marinade of carrots and tomato paste with onions will not leave anyone indifferent.

1. 
   How to cook fish marinated with onions and carrots? We remove thawed pollock carcasses from unnecessary parts - fins, tail, scales and entrails. Wash both fish with running water.Wipe with a paper towel and cut into pieces. Transfer the fish to any bowl in which it will be convenient to marinate it. Sprinkle the product with spices - salt, black pepper, fish seasoning. Leave for 10 minutes.
2. 
   While the fish is marinating, let's start with the vegetables. Cut a couple of peeled onions into small cubes. Coarsely grate the carrots, also cleared of the top dirty layer.
3. 
   Pour the flour into a separate plate and roll each piece of fish in it. Place the pieces in another bowl.
4. 
   Heat a frying pan with oil over medium heat. Place the pieces of pollock in a container and fry until golden brown on both sides.
5. 
   In a clean frying pan, heat the oil again. First, fry the onion on it until soft, and then add carrots to it. When both vegetables are ready, add a couple of tablespoons of tomato paste to them. Stir the vegetable sauce and add hot water. As soon as the marinade boils, add sugar, salt, bay leaf and cloves.
6. 
   Reduce the heat and evenly distribute the pollock pieces over the sauce. Simmer the fish in the marinade for 20 minutes.

Bon appetit!

Cod marinated with onions and carrots - a classic recipe

To prepare the dish, fish of low-fat, dryish varieties is usually used. Top it off with sauce. In the recipe, the marinade is a mixture of carrots, onions and tomato paste with herbs and spices.

Cooking time – 1 hour 20 minutes.

Cooking time – 40 minutes.

Number of servings – 4. 

Ingredients:

• Cod fillet – 600 gr.
• Large carrots – 1 pc.
• Onion – 2 pcs.
• Tomato paste – 2 tbsp.
• Greens - to taste.
• Vegetable oil – 3 tbsp.
• Salt - to taste.
• Sugar - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.First peel and then chop one large carrot and a couple of medium-sized onions. Vegetables must be thoroughly washed before chopping. Cut the onion into half rings and coarsely grate the carrots.

Step 2. In addition to the vegetables, chop the washed greens. Place all the ingredients in a frying pan, where you should heat the vegetable oil in advance. Cover the container with a lid and simmer the food for 10 minutes until soft.

Step 3. Remove the lid and season the ingredients with a couple of tablespoons of tomato paste. Add salt and black pepper. Return the lid and simmer the food for another 5 minutes.

Step 4. When the marinade is ready, try to see if there are enough spices, and then add sugar. Mix. Place half of the vegetable mass on the bottom of the baking container.

Step 5. The cod, freed from the tail, fins and entrails, peeled, is washed with running water. Then wipe the fillet with a paper towel and cut into pieces. Place them on top of vegetables and herbs. Place in a preheated oven (180-190 degrees) for 20-25 minutes.

Step 6. Remove the dish from the oven and cover the fish with the second part of the marinade. You can try the fish with sauce after a couple of hours.

Bon appetit!

Pink salmon marinated with onions and carrots

Pink salmon is a slightly dry fish. Pink salmon fillet is also slightly bitter. This recipe for cooking fish allows you to hide all the shortcomings of the product and make it juicier and richer in taste.

Cooking time – 1 hour.

Cooking time – 15 minutes.

Number of servings – 4. 

Ingredients:

• Pink salmon – 400 gr.
• Onion – 1 pc.
• Carrots – 4 pcs.
• Flour – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Tomato paste – 2 tbsp.
• Vinegar – 1 tsp.
• Sunflower oil – 80 gr.
• Water – 300 ml.
• Bay leaf – 1 pc.
• Black peppercorns - to taste.
• Sugar - to taste.

Cooking process:

Step 1. First, the pink salmon fillet should be thoroughly washed with running water. To prevent the dish from becoming watery, wipe the fish with a paper towel. Cut the pink salmon into pieces and sprinkle with spices - salt and ground black pepper - to taste. Now we need a separate bowl for deboning the fish. Pour two tablespoons of flour into it. Roll each piece of pink salmon in the dry mixture. Place in a frying pan with hot vegetable oil. We wait until one side of the fish pieces is browned. We turn them over and do the same with the other side.

Step 2. Let's start preparing the vegetable sauce. Rinse the peeled onions and carrots with running water. Grind the vegetables: onion - into strips or cubes, and carrots - into strips or coarsely on a grater. In a clean frying pan with a new portion of heated oil, fry the onions, after a couple of minutes - the carrots. Mix purified water and tomato paste in a separate bowl. Pour the sauce into the vegetables 4 minutes after the carrots. Add spices - salt, sugar, peppercorns, bay leaf. Add a teaspoon of vinegar. Simmer the sauce for 7 minutes.

Step 3. Place pink salmon pieces in vegetable sauce. The layer of fish should be between the vegetables. If necessary, you can add a little water to the dish. Simmer the mixture for 15 minutes.

Step 4. Turn off the stove and wait for the fish to cool. When this happens, place it in the refrigerator for 4 hours to infuse.

Step 5. Serve the fish in the marinade with mashed potatoes or make sandwiches from the dish - this spread goes perfectly with bread.

Bon appetit!

Mackerel marinated with onions and carrots

An appetizing dish of mackerel in vegetable marinade is an excellent option for a light lunch or dinner. It goes perfectly with any side dish, vegetable salads and snacks with mayonnaise.

Cooking time – 1 hour 5 minutes.

Cooking time – 40 minutes.

Number of servings – 4. 

Ingredients:

• Mackerel – 2 pcs.
• Flour – 100 gr.
• Vegetable oil - for frying.
• Parsley - to taste.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Tomato sauce – 100 gr.
• Vinegar 70% – 1 tsp.
• Bay leaf – 1 pc.
• Mixture of peppers - to taste.
• Water – 200 ml.
• Salt – 1 tsp.
• Sugar – 1 tbsp.

Cooking process:

Step 1. We remove two mackerel carcasses from fins, tails, heads and entrails. We leave only the fillet. Wash the fish thoroughly with running water. To prevent excess moisture from remaining on the fillet, soak it with a paper towel. Carcasses

Step 2. Place the fish steaks on a plate and coat them with salt. Pour 100 grams of flour into another bowl and roll each steak in it. Heat a frying pan with oil on the stove. Place the fish pieces and fry on all sides.

Step 3. Transfer the mackerel fillets to another container. Before frying the onions, wash the pan or use a different one. Cut the peeled onion into half rings and at the same time heat a new portion of oil in a frying pan. Lay out the onions. Fry it until soft.

Step 4. Peel a couple of carrots with a knife and then wash them with running water. Now they need to be chopped: cut into strips or coarsely grated. Add carrots to onions. Fry until soft.

Step 5. All that remains is to add all the spices and sauces to the vegetables. Add 100 grams of tomato sauce. Follow with a teaspoon of salt and a tablespoon of sugar. Then mix the vinegar with a glass of water and pour the mixture into the sauce.Add marinade with bay leaf and bring to a boil.

Step 6. Cover the mackerel steaks with vegetable marinade. After a while, when the fish is soaked in the sauce, serve the dish to the table. If desired, decorate it with pre-washed and chopped fresh parsley.

Bon appetit!

Juicy hake with onions and carrots

We offer you a recipe for an incredible hake dish in vegetable sauce. Various spices and additives will give the fish not only juiciness, but also a magical spicy taste and aroma.

Cooking time – 1 hour 5 minutes.

Cooking time – 25 minutes.

Number of servings – 6. 

Ingredients:

• Hake – 1 kg.
• Flour – 30 gr.
• Ground nutmeg – 2 pinches.
• Vegetable oil – 2 tbsp.
• Ground black pepper – 1 tsp.
• Salt – 1 tsp.
• Onion – 200 gr.
• Carrots – 200 gr.
• Bay leaf – 3 pcs.
• Allspice – 5 pcs.
• Water – 50 ml.
• Sugar – 1 tsp.
• Tomato paste – 50 gr.
• Apple vinegar – 80 ml.

Cooking process:

Step 1. 1 kilogram is the amount of fish without tail, fins, head and entrails. Gut the hake and rinse with running water. To dry the fish faster, wipe it with a paper towel. Cut into large portions.

Step 2. Pour 30 grams of sifted flour onto a plate. Add a pinch of nutmeg, black pepper and half a teaspoon of salt. Mix the ingredients and roll the fish in them. Place the hake in a frying pan heated with oil and fry until cooked on all sides.

Step 3. Wash the peeled vegetables (onions and carrots). We chop them using a knife and a grater: cut the onion into quarters, and coarsely chop the carrots.

Step 4. Fry the vegetables in vegetable oil heated in a frying pan. Season the sauce with bay leaf, allspice and the remaining salt, black pepper and nutmeg.Pour in 50 milliliters of water and simmer the sauce over medium heat for about seven minutes. Place 50 grams of tomato paste, sugar and pour in 80 milliliters of apple cider vinegar. Prepare the sauce for 10-15 minutes.

Step 5. Place hake pieces on the bottom of any suitable container. Spread the vegetable sauce over the fish. Leave the dish for at least a couple of hours to soak. Then put it in the refrigerator.

Bon appetit!

How to cook pike with marinade at home?

The best dish prepared according to this recipe is made from fresh fish. Pike marinated will appeal to those who like their food spicier and more interesting in taste.

Cooking time – 1 hour 50 minutes.

Cooking time – 40 minutes.

Number of servings – 4. 

Ingredients:

• Pike – 1 kg.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Tomato paste – 3 tbsp.
• Purified water – 1/2 tbsp.
• Black peppercorns - to taste.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Vinegar 9% – 2 tbsp.
• Vegetable oil - for frying.
• Flour - for dredging.

Cooking process:

Step 1. First of all, pike carcasses need to be removed from the insides and external parts of the body - tail, head, fins. Then the fish must be washed, dried with a paper towel and cut into pieces.

Step 2. Rub portions of pike on all sides with salt and black pepper. So that the fish is well saturated with spices, leave it for half an hour.

Step 3. Grind the peeled and washed vegetables for the marinade (carrots and onions). Cut the onions into half rings and coarsely grate the carrots.

Step 4. Pour a small amount of sifted flour onto a plate. Dip pieces of pike in it. Then place the fish in a heated frying pan with oil. Fry the pike pieces in oil on all sides for 15 minutes.

Step 5.Place the onion in a clean frying pan with a fresh portion of oil. After a few minutes, add carrots to it. It will take about ten minutes to fry the vegetables.

Step 6. Add 3 tablespoons of tomato paste to the vegetables. Mix the marinade and simmer for 5 minutes. Pour in half a glass of water, and after 5 minutes add bay leaf, peppercorns and vinegar to the pan. Simmer the sauce for another 5 minutes.

Step 7. Place the pike pieces in any dish and cover them with vegetable marinade. We give the fish time to soak in the sauce - 3-4 hours, and then cool (optional).

Bon appetit!

Perch marinated with onions and carrots

This recipe uses sea bass meat, as it is very juicy and has an incredible taste and rich aroma. We recommend preparing fish fillets with the presented set of spices, the quantity of which can be adjusted as desired.

Cooking time – 1 hour 15 minutes.

Cooking time – 35 minutes.

Number of servings – 6. 

Ingredients:

• Flour – 1/2 tbsp.
• Sea bass – 400 gr.
• Vegetable oil – 1/2 tbsp.
• Carrots – 350 gr.
• Onion – 3 pcs.
• Tomato paste – 1 tbsp.
• Vegetable broth – 1 tbsp.
• Apple cider vinegar – 1 tbsp.
• Salt - to taste.
• Sugar – 1 tbsp.
• Fresh bay leaf – 3 pcs.
• Ground black pepper – 1 pinch.
• Ground cloves – 1 pinch.
• Ground cinnamon – 1 pinch.

Cooking process:

Step 1. We remove the scales, fins, tail, and internal contents from the perch. Only the fillet should remain. Wash the fish thoroughly with water. Let it dry. Paper towels will help get rid of excess moisture faster. Cut the perch into medium-sized pieces. Rub the fish with a mixture of salt and black pepper.

Step 2. Pour half a glass of sifted flour into a plate and roll the pieces of perch in it.Place the fish in a hot frying pan with vegetable oil. Fry it on all sides.

Step 3. Peel 3 onions and 350 grams of carrots. After thorough treatment with water, grate both ingredients coarsely. Fry the vegetables in another hot frying pan with vegetable oil for about ten minutes.

Step 4. Add a glass of tomato paste and spices to the vegetables - a pinch of cloves and ground cinnamon, 3 bay leaves. Stirring, simmer the marinade for 20 minutes. Add vinegar and broth to the sauce. When the mixture boils, season it with salt and sugar. Stir, turn off the stove and cool.

Step 5. Place the perch pieces on a large dish and cover with vegetable sauce. Place the cooled dish in the refrigerator for 3-4 hours.

Bon appetit!

Delicious pike perch with onions and carrots

Fish marinated with vegetables and various additives looks appetizing and has a rich aroma. Pike perch meat is tender, spicy and juicy.

Cooking time – 1 hour.

Cooking time – 25 minutes.

Number of servings – 6.

Ingredients:

• Carrots – 1 pc.
• Onion – 1 pc.
• Sugar – 1/2 tsp.
• Vegetable oil – 2 tbsp.
• Soy sauce – 1 tbsp.
• Spicy ketchup – 1 tbsp.
• Pike perch – 300 gr.

Cooking process:

Step 1. We completely gut the fish carcass. We leave it without fins, scales, tail, head and entrails, just fillet. Wash with running water. Then wipe with a paper towel so that no moisture remains. Carefully cut the fish into portions.

Step 2. Place the fish in a frying pan where the vegetable oil has been preheated. When the pike perch meat is completely cooked and soft, you need to remove it from the bones.

Step 3. Peel the onion. Rinse the product and cut into thin half rings.

Step 4.Cut the peeled and thoroughly washed carrots into strips. If desired, the root vegetable can be coarsely grated.

Step 5. In a clean frying pan with hot vegetable oil, sauté the onion. When the half rings become transparent, add half a teaspoon of sugar. We want the onions to become “caramelized.”

Step 6. Place the carrots in strips with the onions and fry the vegetables until golden brown and half cooked. Add a tablespoon of hot ketchup and soy sauce. Simmer the marinade for 5 minutes.

Step 7. Add the marinade to the fish pieces and continue simmering for ten minutes.

Bon appetit!