Marinated fish, serve. Fish marinated with carrots and onions - recipe with photo

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 the classic recipes of the 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." I cook the recipe for fish marinated with carrots in the classic version 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 have 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 marinated fish 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:

• 1 kg catfish fillet (hake, pollock, perch, etc.);
• 2 eggs;
• 2 bay leaves;
• 0.5 cups of flour;
• 1/3 cup vegetable oil;
• 2 large onions;
• 2 large carrots;
• 4 tablespoons tomato sauce;
• 1-2 bay leaves;
• 6-8 black peppercorns;
• salt and pepper to taste.

How to cook marinated fish:

We cut the thawed fish fillet into approximately the same, not very large pieces (4-5 cm).

Salt and pepper the fish pieces to taste.

In a separate bowl, beat eggs with salt and pepper.

Pour flour onto a plate.

Roll each piece of fish first in flour.

And then dip in the egg.

We spread the pieces of fish in a well-heated pan with vegetable oil.

Fry fish fillet on each side until golden brown.

Peel the onion and cut into half rings.

We clean the carrots and rub on a coarse grater.

Saute carrots in vegetable oil until soft, for 10-12 minutes.

Transfer the carrots from the pan to a large bowl.

Fry the onion in vegetable oil over low heat until light golden brown, also 10-12 minutes.

We put the onion to the carrots, add the tomato sauce.

Salt and pepper to taste onions and carrots and mix.

Lay the fish in a single layer in a baking dish. It is not necessary to pre-lubricate the mold with oil.

Put the vegetables on top of the layer of fish in a baking dish.

Top with bay leaf and peppercorns.

We cover the form with a lid and bake for 20-25 minutes in an oven preheated to 180 degrees.

It turns out incredibly tasty fish under the marinade, which is good both hot and cold.

A classic of Soviet cuisine, the taste of which has been familiar to many since childhood, is fish marinated with vegetables. And despite the fact that today there are many variety of options dishes with fish and seafood, this recipe has not lost its relevance. Tender pulp soaked in vegetable sauce cannot leave anyone indifferent. And if you still don’t know how to cook marinated fish, then rather write down our recipes.

Cooking a delicious fish dish is not difficult. To do this, you need to take any fish that you love the most and prepare the marinade.

There are no restrictions on the choice of fish, you can even take dry pink salmon, which, thanks to the spicy composition, will become tender and juicy.

For a kilo of any fish, prepare in advance:

• 320 g of young carrots;
• three times less than onions;
• 110 ml of any vegetable oil (plus a little for frying);
• teaspoon of tomato paste;
• the same amount of regular white sugar;
• the same amount of 9% vinegar;
• peas peppers, lavrushka, cloves.

Cooking method:

1. Let's start with the marinade. To do this, we pass the carrot through a grater, and chop the onion into cubes.
2. First, saute the onions in heated oil, then put the carrots along with the tomato puree. Simmer vegetables for ten minutes.
3. Then pour in vinegar, a little water, add all the seasonings and spices. Let the marinade simmer for about 20 minutes.
4. We cut the fish into portions and bread in the sown flour along with salt and pepper.
5. We overcook the blanks on both sides, then spread the vegetable composition on top of them and warm the dish for a couple of minutes.

Cooking in a multicooker

Our grandmothers and mothers inherited a lot of simple, but wonderful recipes for fish dishes. One of them is a very tasty marinated fish. But we will cook it in a more modern way - in a slow cooker. For the recipe, you can take any fish weighing one kilogram.

Ingredients:

• two heads of onions;
• five young carrots;
• a spoonful of vinegar;
• three tablespoons of tomato paste;
• some sweet sand;
• spices, spices.

Cooking method:

1. Cut the fish carcass or fillet into pieces, add salt and set aside.
2. Grind the vegetables with a grater and a knife, mix together.
3. Pour a little oil into the bowl of the kitchen appliance and lay out some of the vegetables. Sprinkle them with peppercorns and put a bay leaf, salt.
4. Put the fish on top of the vegetables, sprinkle it with oil and cover with the remaining vegetables. Throw spices and lavrushka again.
5. Now pour one and a half glasses of water into a bowl, dilute tomato paste in it, pour in vinegar. If the taste of the marinade turned out to be too sour, then add a sweetener.
6. We send the sauce into the bowl and turn on the “Extinguishing” mode. If fillet is used, then set the timer for 1.5 hours. If pieces of fish - then two.

Ready fish can be served immediately, but the next day it will be even tastier.

in tomato sauce

AT different countries The world also prepares fish in different ways. Our housewives often fry it or bake it in the oven. But there is another proven recipe that our cooks especially respect - pollock cooked under marinade.

Prepare in advance:

• 1 kg pollock (or any white fish);
• two carrots and onion heads;
• eight tablespoons of tomato puree;
• seasonings;
• teaspoon of vinegar;
• a glass of broth (water).

Cooking method:

1. For a dish, it is better to take a fish fillet, cut it into portions, season with spices, sprinkle with flour and fry on both sides.
2. We chop the onion into quarters, chop the carrots on a grater, sauté the vegetables for 15 minutes.
3. As soon as they become soft, put the tomato paste. Instead, ketchup or fresh tomatoes are suitable. Pour in vinegar and fish stock, add spices. Tomim marinade 7 - 8 minutes.
4. We shift the fish into any container and pour it with tomato sauce, put it in a cool place for three hours.

How to cook fish under a vegetable marinade in the oven

Almost every housewife knows how to cook fish under a vegetable marinade, but this dish can be diversified by adding seasonings and other ingredients to it. For the recipe, take a fillet of your favorite fish weighing one kilogram.

Prepare in advance:

• three large carrots;
• a couple of large bulbs;
• three ripe tomatoes;
• half a lemon;
• a bunch of dill;
• teaspoon of sweet sand;
• optional ginger, pepper, salt.

Cooking method:

1. Before cooking the fish, we cut the fillet into small pieces, flavor them with spices and citrus juice. We leave the blanks to “rest” for 15 minutes.
2. We chop vegetables. We cut the onion and tomatoes into cubes, just three carrots on a grater, and chop the dill arbitrarily.
3. In heated oil, sauté the onion with the orange vegetable until soft, then put greens and tomatoes on them. Pour in the vinegar and put all the spices, simmer for five minutes. Then remove from heat and add some citrus juice.
4. We put the fish in the form, fill it with vegetable marinade and bake for 40 minutes (temperature - 180 ° C).

In mustard-lemon marinade

If baked fish seems boring to you, then cook it in a mustard-lemon marinade. Such a dish will definitely surprise you with its spicy taste and aroma. For the recipe, take any white fish, such as cod.

Ingredients:

• two tablespoons of spicy and Dijon mustard;
• two tablespoons of lemon juice;
• two medium bulbs;
• three tablespoons of olive oil;
• spices(marjoram, rosemary, thyme).

Cooking method:

1. In a bowl, mix two types of mustard, sprinkle with a little sugar and salt, add any spicy herbs to taste. Pour in olive oil and citrus juice, mix.
2. Put the fish fillet cut into pieces in any dish, fill it with a spicy marinade and send it to a cool place to marinate for an hour.
3. We oil the baking dish, cover the bottom with onion rings. We put the fish directly with the sauce, cover with foil and send it to the oven for half an hour (temperature - 190 ° C).

Winter harvest recipe

As a rule, marinated fish is cooked for dinner, but we suggest making an appetizer out of it by rolling it into jars in order to enjoy the taste of such an unusual preservation in winter. To execute this recipe, you need to take 5 kg of any fish.

Ingredients:

• 3.5 kg of tomatoes;
• a kilogram of beets and onions;
• twice as many carrots;
• a kilo of sweet pepper;
• a liter of refined oil;
• four glasses of salt;
• 15 glasses of sweet sand;
• a liter of fish broth (water);
• half a glass of vinegar.

Cooking method:

1. First of all, boil the fish for 10 minutes. The main thing is that it does not boil soft, but is easily separated from the bones.
2. Grind the tomatoes with a blender or simply cut them finely with a knife and simmer together with the fish over low heat for an hour.
3. bow and Bell pepper cut into half rings, and grind the beets and carrots on a grater. Saute vegetables in oil until soft.
4. Then we combine them with fish and tomatoes, season with salt, sugar, pour in the broth. We simmer the composition for about an hour and five minutes before readiness we flavor the marinade with vinegar.
5. Now we take sterilized jars, put fish and vegetables in them, tighten the lids and wrap them up until they cool completely.

It turns out unusual dish like filler. For the recipe you will need any white fish weighing one kilogram.

Ingredients:

• 320 g celery;
• 320 g of white lettuce;
• 270 g of young carrots;
• 120 ml of vinegar;
• cloves, bay leaf, peppercorns.

Action algorithm:

1. Cut the fish fillet into large pieces, bread them in flour and overcook until golden brown.
2. We chop the vegetables and begin to sauté them in oil. First, overcook the onion until soft, and then stew it along with the roots.
3. Pour a liter of water into a saucepan, add salt, put a bay leaf, a few peppercorns and cloves. As soon as the marinade begins to boil, remove it from the heat and mix with vinegar.
4. We put the fish in any dish, distribute the vegetables on top and pour everything with the marinade. We send the dish in the cold for six hours, but the longer it stands, the tastier it will become.

Now you know that you do not need to buy expensive seafood delicacies to feed your family deliciously. Marinated fish is an appetizing, simple and not expensive dish that will definitely appeal to all admirers of seafood dishes.

Marinated fish was well known and loved to cook by our grandmothers. Many people know this unusual taste from childhood. Incredibly juicy and tender fish just melted in your mouth. True, in those distant times there were only hake and pollock. Today, the variety of fish on the shelves sometimes leads to a dead end: what to choose.

Now even classic recipe with each variety of fish acquires its own unique taste. Let's look at several options for preparing this healthy and nutritious dish, practically without deviating from the timeless classic.

Marinated fish: a classic recipe

Let's collect the ingredients first. Let's start with the fish fillet, we need half a kilogram of it. You can choose any variety, just be sure that the fish is fresh and of high quality. We need quite a bit of flour, just to sprinkle the fish pieces. We will not do without vegetables, but the simplest:
3 carrots
2 pieces of turnip onion.

Now for the spices:
1 teaspoon vinegar (9%)
half a teaspoon of granulated sugar,
black and allspice,
Bay leaf.

The last ingredients, but no less important -
3 tablespoons of tomato puree,
sunflower oil.

The set of products is ready, let's start manufacturing.

Thoroughly wash the fish fillet. We divide into pieces of 4-5 centimeters. If you bought a whole fish, then fillet it yourself first. As noted earlier, the variety of fish can be any;
Now sprinkle the fish with spices and salt;
Roll the pieces in flour;
We heat the pan, pour in sunflower oil and fry the fillet on both sides. To drain excess fat, transfer the fish pieces to a napkin, then to a saucepan;
Peel carrots and onions;
Cut the onion in half rings, and grate the carrots;
The next stage is frying from onions, carrots and tomato puree. Pass the onion first, then pour in the carrots and after that tomato paste, sugar and salt to taste. Now pour half a glass of water, add spices and simmer for 20 minutes;
Pour the fish in a saucepan with the finished marinade and refrigerate for at least 3-4 hours, and if there is time, then for the whole night.

Marinated fish classic recipe in a slow cooker

The slow cooker has become an indispensable assistant in the kitchen for most modern housewives. The prefix "multi" tells that almost everything can be cooked in this miracle of technological progress, including marinated fish. Let's put together a grocery set for our meal. We offer to take pike perch in the amount of one kilogram, but you can buy another kind of fish. You can’t do without tomato paste either, we need half a glass of it. Prepare:
1 glass of boiled water
salt and spices
lemon zest,
vegetable oil for frying,
three heads of onions
two carrots.

Wash the fish thoroughly, cut into pieces. We rub them well with spices, lemon zest, salt. Now let them marinate, this process will take about half an hour;
Let's prepare the multicooker. Turn on the "Baking" mode, heat up. Pour oil into the bottom of the bowl and fry the fish pieces on both sides;
We transfer the fish. And in a slow cooker, fry vegetables, pour them with tomato puree, add spices, simmer for 10 minutes;
Turn on the "Extinguishing" mode. We lower the fish into the marinade, and let it cook for another hour, until it is soaked and becomes juicy.

Marinated fish: a classic recipe in the oven

Still, not everyone has a multicooker today, so there is the option of cooking in the oven. The ingredients are almost the same, because the recipe is classic. However, let's put the products together according to the list. We will need:
1 kilogram of your favorite fish,
vinegar,
tomato paste and flour should also be available.
Of course,
vegetable oil,
spices,
vegetables in the form of onions, carrots.

Take the fish you like or find in the fish store;
Wash it well, clean and divide into portions;
Sprinkle fish pieces with spices, then roll in flour;
Fry the fish on both sides in a pan in hot oil;
Prepare vegetables and pass them;
Pour in the tomato paste, add sugar, pepper and drop a little vinegar, bring this tomato-vegetable mixture to a boil;
Put the fish pieces in a heat-resistant dish, pour the marinade and send it to a well-heated oven and bring the food there until cooked.

Fish under the marinade "Grandma's Secret"

Just a few extra ingredients add a touch of spice to a classic recipe. Let's start a set of products.
Take 800 g of any fish.
Of the unusual components will be:
green olives,
sweet paprika,
prunes,
teriyaki sauce,
honey.

Lubricate the fish fillet on both sides with sauce and honey;
Salt, pepper and fry in hot oil;
Let's do the marinade. Three carrots and fry. Add paprika and onion, pour in a little sauce and honey. Season with tomato puree, simmer;
Put the prunes on the fillet and wrap the fish pieces in a vegetable coat. Leave the dish to cool completely.

To the hostess in a notebook

To prepare this delicious dish The fish is suitable both fresh and frozen. The frozen product must not be bent or crushed, otherwise the fish pieces will fall apart during frying;
We bought a frozen fillet, then salt it and set it aside for a quarter of an hour;
A fresh carcass should have shiny scales and clear eyes; Choose a fish with an elastic body, and no unpleasant odor;
Depending on the type of fish, it must be fried or boiled. It is better to fry cod, hake or flounder, but cook mackerel;
Throw small fish pieces into hot water, and lower large ones into cold water;
Add more milk to the cooking water, then the taste of the dish will turn out to be tender;
You can generally prepare the fish for steaming, this process will take about 15 minutes;
Put a couple of pieces in the pan raw potatoes and your house will not smell like fish;
Tastier under the marinade is a sea fish, but a river fish also turns out to be very decent;
Don't overcook the vegetables, they will ruin the overall flavor of the dish;
It takes 4 hours for the fish to soak, but it is better to send the dish to the refrigerator overnight.

Marinated fish according to the classic recipe is a delicious nostalgia for the past. Modern technologies and a variety of spices, fish varieties allow you to make some adjustments that add some zest to your favorite and familiar taste. The main thing is not to be afraid to experiment. For those who are on a diet, a slow cooker or oven will come to the rescue. The recipe is actually unique, because the type of fish does not matter. Any fish fillet is juicy and tender. Prepare the dish in advance so that there is enough time for marinating, the fish should be soaked. Ideally, it's a whole night. You can, of course, just put the food in the oven or let them stew in a slow cooker. In any case, the fish under the marinade is served cold. The cooking process is quite simple, just calculate the time correctly. On VilingStore you will find many more marinated fish recipes with step by step instructions and photo.

Marinade for fish is a great way to make it more tasty, soft and rich. The right choice of marinade is the first condition, ensuring the culinary quality of the finished dish.

The classic recipe is the simplest, but no less delicious.

Required products:

• sugar, salt, pepper - a pinch each;
• one carrot and onion;
• two tablespoons of tomato paste.

Cooking process:

1. We clean the vegetables, chop them in any way and fry in a pan for several minutes.
2. Season with spices, add tomato paste, if desired, you can pour a little vinegar. We are waiting for the mixture to boil, the marinade is ready.

Vegetable marinade of carrots and onions

Required products:

• 0.25 liters of tomato juice;
• two carrots and two onions;
• seasonings to your liking.

Cooking process:

1. Vegetables must be peeled, cut the onion into rings, put in a pan, fry until a beautiful color and mix with grated carrots. Hold for a couple of minutes on fire and pour in tomato juice.
2. Season the mixture with selected spices, cook for about 10 minutes, after which you can lower the fish into the marinade.

Cooking in sweet and sour marinade

Required products:

• any seasonings to taste;
• a spoonful of lemon juice;
• 20 grams of tomato paste;
• carrots and onions;
• a small spoonful of honey

Cooking process:

1. Cut the onion into small pieces, mix with honey and put in a pan. Then add crushed garlic, spices and quite a bit of vegetable oil.
2. We also send grated carrots there, simmer for a couple of minutes and mix with tomato paste.
3. A minute before readiness, pour in lemon juice and, if desired, put greens.

Mustard-soy sauce

Fish marinated according to this recipe turns out to be very interesting and spicy in taste.

Required products:

• a large spoonful of mustard, not too spicy;
• three tablespoons of soy sauce;
• 20 milliliters of olive oil.

Cooking process:

1. This sauce is very easy to prepare - just mix all the ingredients. You can add some more spices to taste.
2. 2. The fish is placed in the marinade, kept for at least 20 minutes, after which it is cooked.

Marinade for red fish with garlic and paprika

You can cook any marinade for red fish, it will still turn out delicious, but this recipe will give the dish a special charm.

Required products:

• five tablespoons of olive oil;
• 2 cloves of garlic;
• a large spoonful of ground paprika;
• any other seasonings to your taste.

Cooking process:

1. Peel the garlic, first cut into small pieces, and then crush with something hard.
2. Add paprika to it, selected spices, you can add a little salt. Add oil and stir until smooth. The result should be gruel. We coat the fish well with it and cook in the oven.

Sauce for steamed fish

Steam dishes are not always tasty and almost always not very beautiful. In addition, during such processing, many spices lose their properties.

You can make the fish saturated and fragrant with the help of marinade.

Required products:

• herbs and spices to your taste;
• a small spoonful of mustard;
• one yolk;
• a spoonful of lemon juice;
• 40 grams of sour cream.

Cooking process:

1. We separate fresh greens from the branches, grind in a blender and lightly salt, then put sour cream, mustard, the indicated amount of lemon juice and yolk to it. Beat it all again and put it in the refrigerator for a while.
2. After about 20 minutes, hot fish can be poured with chilled sauce. Try it, you may need to salt it a little more.

Mackerel tastes like red fish: marinade recipe

Making mackerel taste like red fish with a marinade is very simple. Let's take a look at the recipe.

Required products:

• 2 tablespoons of vinegar;
• a little ground black pepper;
• dried cloves - five branches;
• 3 grams of coriander;
• 0.3 liters of water;
• 5 black peppercorns;
• two small spoons of salt;
• 30 milliliters of vegetable oil.

Cooking process:

1. Pour the specified amount of water into the pan and wait until it boils.
2. We add all the indicated ingredients from the list except vinegar to the water and keep it on the stove for no more than two minutes.
3. Leave the marinade to cool, then put the vinegar, mix thoroughly. Pour the mixture over the fish and let it brew in the refrigerator for 24 hours.

Delicious marinade for river fish

Generally this universal recipe it can be used for marinating both river and sea fish.

Required products:

• 100 grams of salt and the same amount of sugar;
• three bay leaves;
• liter of water;
• coriander, black pepper, cloves;
• 0.1 liters of vinegar.

Cooking process:

1. Pour water into the pan, set to heat, and when the contents boil, add all the components listed in the list except vinegar. Keep on the stove until the salt and sugar dissolve.
2. Leave the mixture for a while to cool well, and mix with vinegar.
3. We completely cover the fish with the prepared filling and leave it to soak for a day in a cold place.

Extraordinary Ginger Mint Marinade

Despite this name, the marinade is light and gives the dish freshness.

Required products:

• fresh ginger root;
• a pinch of salt;
• 40 grams of mint leaves;
• olive oil- 2 large spoons.

Cooking process:

1. We clean the ginger root, wash it, let it dry, and then grind it with a fine grater. The root needs a small one - about five centimeters long.
2. First, cut fresh mint leaves into pieces, then put them on top of the ginger and rub with something heavy.
3. Pour olive oil into these ingredients, salt and mix everything thoroughly.
4. You need to coat the whole fish with the finished marinade. To taste, you can put a few slices of lemon and sprigs of mint inside it. Also leave a little sauce, it will be good to pour over the fish on top again, before baking.

Marinated fish, classic recipe with photo step by step, which we will consider today, refers to the dishes of post-Soviet cuisine. Almost on any festive table of that time, you could see the sea under the marinade of carrots, onions and tomato sauce. Any sea fish, even frozen and not the first freshness, with the help of plain gravy, turned into a beautiful, tasty and mouth-watering dish.

Through the small tricks and resourcefulness of the housewives of that time, truly many culinary masterpieces were born, which, despite the time, do not lose their relevance even today, one has only to think about the Potato cake, the Nuts with condensed milk cookies, the Olivier salad and the Fur Coat.

For cooking fish under the marinade, both fish fillets and pieces of fish carcasses are used. Most often they take sea fish - hake, pollock, cod, pangasius,. From river fish, carp, pike perch, pike are used. The technology of cooking fish under the marinade is simple and accessible to everyone and consists in stewing fried pieces of fish in a marinade of onions and carrots. Fish under the marinade can be cooked both on the stove and in a slow cooker, oven or microwave.

Depending on the method of preparation, you should choose the appropriate dishes. For the oven, glass, faience and ceramic forms are used, in particular pots. This dish is also suitable for microwave ovens. To cook fish under the marinade on the stove, you can use a saucepan, stewpan, goose or frying pan.

Now let's see how it's done marinated fish - recipe with photo step by step.

Ingredients:

• Pollock or any other fish - 1 kg.,
• Onion - 300 gr.,
• Carrots - 500 gr.,
• Flour - about 50 gr.,
• Tomato sauce - 4 tbsp. spoons,
• Salt and spices - to taste,
• Bay leaf - 1-2 pcs.,
• Sunflower oil

Marinated fish - recipe

To cook fish under the marinade, you need to peel the onions and carrots. Onion cut into cubes or half rings.

Carrots for this recipe must be grated.

Put carrots and onions in a pan with vegetable oil. Add water or fish broth made from fish head and tail.

Simmer the vegetables for about 7 minutes over low heat. Add tomato sauce (ketchup), spices and salt.

Instead of ketchup or tomato sauce, tomato paste is allowed in this marinated fish recipe. As for spices, spices such as black and allspice, coriander, paprika, curry, turmeric, cumin, anise, thyme and fennel are suitable for cooking fish under the marinade. For a more pronounced taste of the marinade, you can add cloves, cardamom and bay leaf. Simmer the fish for another 2-3 minutes. Vegetable marinade for stewed fish ready.

Now you can start preparing the fish. Defrost sea fish. Cut off the head. Open the belly and remove the innards. After this procedure, wash the fish with cold water. Cut it into pieces 5-6 cm thick.

Dip the fish pieces in flour.

Pour into hot skillet with oil.

Fry on each side for 3 minutes.

After that, put the stewed carrots with onions and tomato sauce on the fish.

Stir the fish with a spoon so that it is covered with the marinade. Cover the pan with a lid. Stew the fish under the marinade for another 5 minutes. Marinated fish according to the classic recipe ready.

Marinated fish. A photo