Marinated fish is a dish that many remember from Soviet times, when the shortage of food allowed only the simplest, but sometimes very successful, dishes to be invented. Pieces of fried fish were layered with a large amount of vegetables and infused in the refrigerator for several hours, after which they acquired a very rich and piquant taste.
When hot, it can serve as a healthy and low-calorie second course, pairing perfectly with any side dish. And if you let the fish, as already mentioned, marinate well and soak in all the juices and aromas of fried vegetables, you will get an excellent cold appetizer or a self-sufficient light dinner.
Fried fish marinated with carrots and onions, prepared according to this simple recipe, will help you turn your favorite fish into a very tasty and healthy dish that your whole family will certainly enjoy!
INGREDIENTS for preparing fish in marinade:
Fish fillet – 600 g
Wheat flour – 2 tbsp. l.
Onions – 2 large onions
Carrots – 2 pcs. big
Tomatoes – 400 g
Garlic – 2-3 teeth.
Tomato paste – 1 tbsp. l.
Apple or wine vinegar - 3 tbsp. l.
Vegetable oil – 100 ml
Sugar – 2 tsp.
Ground black pepper and salt - to taste
Bay leaf – 2 pcs.
Black peppercorns – 4 – 5 pcs.
How to cook fish fillet in carrot and onion marinade, step-by-step recipe:
1. To prepare marinated fish, cut the fish fillet into small pieces and sprinkle with salt and ground pepper.
For this dish, you can use any fish of your choice. I usually use fillets from inexpensive fish such as pollock, cod or halibut. Or you can take more expensive, delicious red varieties: pink salmon, salmon, trout. In addition, gutted fish with bones is quite suitable; it is noticeably cheaper, but less convenient to eat.
2. Roll the fish pieces in flour and shake off the excess so as not to add extra calories to the dish.
3. Heat 3 - 4 tbsp in a frying pan. l. vegetable oil and place the fish pieces in one layer.
Attention! During the frying process, the fish often sticks to the pan, and when turning the tender fillet can crumble into small pieces. To prevent this from happening, you should place the fish in a very hot frying pan and fry in a sufficient amount of vegetable oil.
4. Fry the fish over medium heat for 2 - 3 minutes on each side until browned. If all the fish does not fit into the pan, fry it in 2-3 batches, adding vegetable oil as necessary.
5. Place the finished fish out of the frying pan onto a plate and keep warm.
6. Now let’s make the vegetable marinade for the fish. To do this, peel the onions and cut them into small cubes.
7. Peel the carrots and grate them on a coarse grater.
8. Cut the tomatoes in half and grate each half on a coarse grater so that the peel remains in your hand.
Advice! Instead of fresh tomatoes, you can use a can of chopped tomatoes. This saves time and is especially important in winter, when tomatoes in stores are tasteless and expensive. If you don’t have any tomatoes on hand, you can add 2 extra tablespoons of tomato paste instead.
9. Pour the remaining oil into the frying pan in which the fish was fried and fry the onions and carrots over medium heat for 8 - 10 minutes until transparent.
10. Add the grated tomatoes and tomato paste and cook for another 5 - 7 minutes.
11. Add salt, sugar, chopped garlic, vinegar, peppercorns and bay leaf to the vegetables. Pour in a glass of cold water, stir and bring the marinade to a boil.
12. Place pieces of fish into the marinade and mix gently so that all the fish is covered with vegetables. Simmer the fish in the marinade over low heat, covered, for 15 minutes.
You can serve the fish immediately after cooking along with rice or any other side dish of your choice. If you let this dish brew in the refrigerator for several hours, you will get an unusually tasty and aromatic cold appetizer. Appetizing and spicy juicy fish marinated with carrots and onions is ready!
It is very easy to cook any type of fish under a vegetable “coat” or marinade. To do this, you just need to choose a cooking method (frying, stewing, baking) and your favorite fish - mackerel, pollock, hake, sea bass, limonella, cod. The variety of this product is amazing, and onions and carrots, accessible to everyone, can be turned into an excellent juicy marinade.
Fried fish marinated with carrots and onions
The classic version of the recipe for preparing a dish with vegetable marinade is to use simple, commonly available products that everyone has in their kitchen.
All that remains is to buy your favorite fish and start creating a fragrant, juicy dish that goes perfectly with a side dish of cereals, pasta, vegetable purees and baked vegetables.
Hake is usually sold frozen, so after defrosting and washing it, you should first remove moisture from the surface with a paper towel. Then cut the fish into pieces 3 centimeters wide (portioned), put them in a deep container and add salt, leave to soak for half an hour.
In order not to waste time, you can prepare a delicious vegetable “coat”. To do this, cut the peeled vegetables in a convenient way (carrots on a grater, and onions into smaller cubes).
In a frying pan, lightly brown the onion with 5 ml of oil for three minutes, add the carrots.
Fry the vegetables until they become soft and golden brown. Then pour in the juice from the tomatoes, add spices and laurel leaves. After simmering the marinade for ten minutes, transfer it to a separate container.
The salted hake must be fried on all sides before being rolled in flour. When the fish pieces become golden, they need to be evenly transferred to another frying pan.
After completing the process of frying the fish, the marinade is poured onto the surface.
After heating for 10 minutes over low heat, the fish will be soaked in vegetable juice, which in turn will add a wonderful aroma of fried hake to the entire dish and its side dish.
Stewed fish
When cooking predatory fish, most of its juices are usually lost. You can use an excellent recipe for stewing fish, in which, with a small amount of ingredients, the dish will acquire the greatest juiciness and aroma, soaked in vegetable marinade from onions and carrots. To create fish with a beautiful vegetable “coat” you need:
- pike perch (pike, perch) – 1 kg;
- vegetable oil – 50 ml;
- onions and carrots – 300 g each;
- tomato paste – 150 g;
- water – 0.3 l;
- salt – 15 g;
- flour – 190 g (1.5 cups);
- pepper (ground black) – 15 g;
- sugar – 5 g;
- cloves – 3 pcs.
The fish is cooked in parallel with the marinade, which allows the dish to be prepared directly in just an hour. The calorie content of 100 grams of fish, which goes perfectly with all side dishes, is 94 kcal.
Cleaned fish should be cut into transverse pieces six centimeters long, sprinkled with salt, and left to soak for 20 minutes. After dredging in flour, quickly fry. The pieces must have a beautiful, golden crust.
To create a marinade, you need to chop peeled vegetables as desired, but carrots cook faster if they are coarsely grated, and onions are chopped into cubes. Fry the onion in a “drop” of oil (5 minutes), and when it becomes transparent, add carrots to it.
After another seven minutes, pour water into the vegetables, add pasta, sugar, salt, cloves and pepper. After simmering for ten minutes, pour the marinade over the pike perch.
Place layers of marinade and pike perch into the pan, alternately. The top layer should be marinade (you can prepare a little more of it). Simmer the dish and heat over low heat for twenty minutes. You can serve it with a side dish, salad or simply with rye bread.
How to bake fish in the oven
With a little imagination, you can create a culinary masterpiece that will delight your family, friends and guests with its originality and wonderful taste.
Baked fish marinated with onions and carrots can be made into separate portioned pieces, which will make it easier to serve a hearty and healthy dish. To create an appetizing and juicy fish you will need:
- cod (fillet) – 1 kg;
- carrots, cheese (hard variety) and onions - 0.2 kg each;
- mayonnaise – 70 g;
- tomato paste – 100 g;
- spices (salt, fish seasoning) – 15 g each;
- vegetable oil – 20 ml.
Cooking time takes a little longer and is about an hour and a half. Moreover, 100 g of this wonderful dish contains 113 kcal.
The cod fillet should be cut into portioned squares measuring about 8x8 cm. Then sprinkle them with spices, set aside to soak, and let in the juice.
Cut the peeled vegetables into strips (half rings), coarsely grate the carrots. Heat the oil in a frying pan and fry the vegetables until golden brown and fried. Add the paste to the onions and carrots and mix well, keeping the marinade on the stove a little longer.
Place the cod on a lightly greased baking sheet with high sides at a distance of a couple of centimeters from each other. Place the marinade on top of each fish piece and make a light mesh of mayonnaise on top. Bake the cod in the oven at 180° for an hour.
The cheese should be grated and sprinkled onto portioned pieces 20 minutes before the end of cooking. The dish can be served hot, slightly cooled, sprinkled with herbs.
Fish for cooking under marinade should be selected with a low bone content, not too fatty and juicy. Other ingredients can be added to the onions and carrots included in the marinade to enhance the flavor.
It could be honey, wine, mushrooms, salad peppers. A finished dish that has been stewed, fried or baked is best left to cool for several hours, but before cooking you must:
- Any type of selected fish is washed under running water, so it must then be wiped, dried, removing unnecessary moisture - the batter will be more evenly distributed over the surface of the portioned pieces;
- When adding tomato juice, ketchup or paste, you need to taste the marinade before adding salt;
- During baking, you can avoid excessive evaporation of juices by tightly wrapping the fish in foil.
By choosing a frying pan with a thick bottom, the marinade and fish will be evenly fried. You can reduce the cooking time by simultaneously frying the fish in one pan and the marinade for it in another.
This dish was considered mandatory during banquets and various events related to the feast. It could be tried in almost any canteen and restaurant, and all Soviet women considered cooking fish with marinade to be the simplest and most ordinary task, when a real masterpiece was obtained from a minimum amount of food and frozen fish. For many, the taste of this dish is associated with childhood and pleasant memories of quiet family feasts. However, nowadays this recipe has ceased to be in great demand, as housewives have become more interested in the masterpieces of haute cuisine, however, some are still interested in the answer to the question of how to cook marinated fish.
Ingredients
For four small servings you will need:
Fish fillet - 400g;
Carrots - 4 pcs;
Onions - 2 pcs;
Tomato paste - 1 tbsp;
Peppercorns;
Vegetable oil;
Preparing the fish
First of all, it is worth noting that absolutely any fish will do. At the same time, neither its type nor even its size is at all important. It must be cleaned, washed and divided into portions (if the fish is large). Then the cooked fish is peppered and salted, and then rolled in flour and fried in vegetable oil. After this, it is put aside.
Next, the recipe for marinated fish requires the preparation of gravy. To do this, you need to simmer the onions and carrots in the same frying pan where you fry them. It should be noted that the carrots must be cut into strips and added only when the onions become transparent. After the carrots have settled a little, add tomato paste to the gravy. The marinated fish recipe can also use fresh tomatoes, but still, for a better taste, you should add a little tomato. Also, when stewing, you should add a little water so that it covers the vegetables, and five minutes after boiling, add bay leaf, spices and vinegar to the gravy. At the same time, you should taste everything, and if you feel the acidity from the paste in the marinade, then you don’t have to add vinegar.
After the gravy with spices has been stewed for 2 minutes, it is removed from the heat. Next, the recipe for marinated fish requires special placement in a pan. To do this, place a layer of vegetables on the bottom of the container, then a layer of fish, then again vegetables, etc. The main thing in this process is that at the end it should turn out that there will be onions and carrots below and above. After this, the pan is filled with water to cover the fish and placed on low heat, covered with a lid. Typically, a recipe for marinated fish requires that the water completely evaporate, but just 10-15 minutes is enough and the fish will be completely cooked.
Innings
This dish is served only cold as a snack. It is worth noting that the prepared dish must be left in the refrigerator for at least three hours, although real connoisseurs believe that this time should be much longer, so they leave the fish in the cold for up to 12 hours.
Vegetable marinades for baking fish allow for a very free interpretation of the components added to them.
If you strictly limit yourself to onions and carrots, the so-called “classic marinade,” then options are still possible when choosing spices, flavorings - wine, honey and others.
The use of tomato in the form of fresh tomatoes, pasta, ketchup, and sauces also greatly influences the final taste of the dish.
Marinated fish - general cooking principles
Fish marinated with carrots and onions can be prepared in more than one way. It is boiled, fried, rolled in flour or dipped in batter, steamed and only then covered with the prepared marinade. There is a recipe that involves baking raw or already heat-treated fish under marinade.
The set of utensils for preparing such a dish depends on the chosen recipe and cooking method.
To prepare the marinade and fry the fish, you will need a thick-walled frying pan. It is in such a frying pan that fish and vegetables will fry evenly and not burn. To shorten the cooking time a little, you can take two of these frying pans; while you fry the fish in one, you can prepare the marinade in the other.
For a recipe that involves cooking a dish in a slow cooker, you only need a slow cooker; the dish is completely cooked in it.
To bake in the oven, you will need any heat-resistant form or foil. As a form, you can use a frying pan without a handle or a small deep baking sheet.
It is best to use sea fish for cooking with a marinade of carrots and onions, the meat of which is not juicy and does not contain a large number of bones. The marinade will add juiciness to the finished dish.
The classic recipe for preparing a marinade for fish from carrots and onions involves stewing these vegetables with the addition of tomato paste, spices and herbs. But in modern cooking, mushrooms, wine, honey, mayonnaise are added to the marinade to obtain a richer taste, and tomato paste is sometimes replaced with fresh tomatoes.
The finished dish is infused for several hours in the refrigerator so that it is well soaked and saturated with the aromas of vegetables and spices.
Fish marinated with carrots and onions is usually served chilled as an independent dish, but if desired, it can be slightly heated in the microwave.
Battered fried fish marinated with carrots and onions
Ingredients:
Lean sea fish fillet – 400 grams;
Two large onions;
Three medium carrots;
One egg;
60 grams of tomato paste;
Baking flour – 150 grams;
A small lemon.
Cooking method:
1. Cut the fillet into portions up to two centimeters wide, lightly salt and leave to stand for half an hour.
2. Combine the egg with flour, pepper, salt and beat well with a fork, you will get a batter - a liquid dough, the consistency is a little less than homemade sour cream.
3. Fry the fish in well-heated vegetable oil, before doing this, lightly blot each piece with a napkin and lightly roll in flour. This will allow the batter to spread evenly.
4. Brown the pieces until deep golden brown on each side and place in a single layer on a wide platter.
5. Prepare the marinade in a separate pan. First, sauté the onion in oil until translucent, then add the coarsely grated carrots and continue frying until the vegetables acquire a thick amber color.
6. Add tomato paste diluted in half a glass of boiled drinking water, add salt and pepper to taste. Stirring gently constantly, simmer for 10 minutes.
7. Lightly acidify the fish fillet placed on a dish with lemon juice and cover with a layer of prepared marinade.
Baked fish marinated with carrots and onions with champignons
Ingredients:
Pollock (fillet) – 800 grams;
Carrots – 3 pcs.;
Two small onions;
Tomato puree 60 grams;
600 grams of fresh young champignons;
Ready-made fish spice mixture.
Cooking method:
1. Rinse young, not yet opened champignons with water and chop. You can cut the mushrooms as you wish, but the finished dish will look more original if you cut them into slices, cutting each mushroom lengthwise.
2. Place a thick-walled frying pan over medium heat, pour in 3-4 tablespoons of vegetable (for example, olive) oil and place the chopped champignons into it. Wait until all the juice from the mushrooms has evaporated and fry until golden brown. Don't fry too much.
3. Remove the mushrooms from the pan and add oil again in their place. Add the onion, chopped into thin rings, and fry until light amber in color.
4. Add coarsely grated carrots and fry for another 7-8 minutes, stirring slowly from time to time. Remove the pan from the heat and mix the carrots and onions well with the mushrooms.
5. Cut the pollock fillet into wide portions and place in a greased roasting pan. Sprinkle the fish with spices and cover with a mixture of vegetables and mushrooms, pour in a glass of water with tomato paste and salt diluted in it.
6. Bake for forty minutes at 180 degrees in the oven.
Fried fish with tomato marinade of carrots and onions with vinegar
Ingredients:
Pike perch – one kilogram;
Carrots – 300 grams;
300 grams of onion;
Tomato paste – 200 grams;
0.5 tsp. refined sugar;
3% table vinegar – 70 ml;
7 peppercorns;
Three bay leaves;
Carnation umbrellas – 4 pcs.
Cooking method:
1. After cleaning the fish, gut it, remove the head, and cut into small pieces. Before cleaning, cut off all the fins from the fish to avoid injury.
2. Place the pieces of fish in a bowl, add salt and pepper and mix well so that the salt and pepper are evenly distributed throughout the fish.
3. After half an hour, carefully roll each piece in flour and quickly fry in oil until tender. Place the fried pieces in a deep dish.
4. Grate the carrots on a medium grater and chop the onion into half rings. Fry the onion in sunflower oil until the matte white color disappears, add the carrots and heat for another 7 minutes.
5. Put tomato paste into the vegetables, add 50 ml of water and, stirring well, simmer for another 5 minutes.
6. Add refined sugar, add bay leaf, cloves and peppercorns. Pour in vinegar little by little, constantly sampling. Stir the marinade well again and continue cooking for 10 minutes.
7. Transfer the prepared hot marinade to the fish, cool and refrigerate for several hours.
Fish marinated with carrots and onions with red wine
Ingredients:
700 gr. sea fish fillet;
Two small onions;
100 ml Cabernet or similar wine - dry, red;
Three medium carrots;
60 gr. tomato;
2 bay leaves;
Hand-ground black pepper;
Wheat flour – 120 grams (for frying);
Lenten refined oil.
Cooking method:
1. Using the coarsest grater, grate the carrots into strips and chop the onion as finely as possible with a knife.
2. Transfer the chopped vegetables into well-heated vegetable oil (a couple of tablespoons) in a frying pan, stir, warm up a little and cover with a lid. Simmer over moderate heat (medium heat) for seven minutes. During stewing, stir the vegetables several times so that they do not burn and cook evenly.
3. Add diluted in 50 ml to the vegetables. cooled water, tomato paste, salt, pepper. Add bay leaves and continue to simmer, also stirring occasionally.
4. After twelve minutes, add wine, turn up the heat and, removing the lid, simmer until the free liquid evaporates.
5. Lightly add salt to the fillet cut into small wide pieces, sprinkle with ground black pepper on all sides and, roll in flour, fry.
6. The fish should be completely fried and covered with a delicate golden crust. Therefore, place fillet pieces only in well-heated oil and keep on medium heat for a couple of minutes on both sides, until “blushing”. If it starts to burn, reduce the heat a little.
7. Place a layer of fried fish on the bottom of a small ceramic or glass dish, and spread the marinade on top of it. Again a layer of fish and on top of it another layer of marinade. If the dish is wide, place all the pieces of fish in one even layer.
8. Refrigerate the dish overnight and lightly reheat it in the microwave just before serving.
Boiled fish marinated with carrots and onions with mayonnaise and fresh tomatoes in the oven
Ingredients:
Two halves of cod fillet – 600 grams;
Two fresh tomatoes;
400 grams of carrots;
Two large heads of sweet onion;
Frozen oil – 60 ml.
Cooking method:
1. Place the cod fillet in lightly salted boiling water and boil for 20 minutes. at a slight boil. To enhance the taste and aroma, you can add a small bay leaf and a couple of peas to the water before boiling.
2. Remove the finished fish from the broth, remove the remaining bones and cool well. Cut the fillet into portions of the desired size and place in a roasting pan, preferably in one layer.
3. Place a thick-walled frying pan with oil poured into it over low heat. Add carrots chopped on a coarse grater and simmer under a closed lid for 4-6 minutes.
4. Add finely chopped onion to the carrots, stir well and simmer everything together for another five minutes, also covering the pan with a lid.
5. Spread the carrots stewed with onions in an even layer on the fish. Top the vegetables with mayonnaise mixed with tomatoes twisted in a meat grinder and place in the oven.
6. Bake at 180 degrees for half an hour.
Fish in foil marinated with carrots and onions - a recipe for a dietary dish
Ingredients:
Average fish carcass (mackerel, pink salmon, hake, pollock) – 600 grams;
Two large carrots;
One medium onion;
Rosemary – two small sprigs;
Half a medium lemon;
A mixture of white, black pepper and thyme - 0.5 tsp;
40 ml frozen plant. oils
Cooking method:
1. Cut off all the fins of the fish. Carefully, running a knife along the carcass in the direction from the tail to the head, clean off all the scales. Cut the belly and gut the insides. Rinse the fish under running water, removing any remaining scales and dark film inside the belly.
2. Dry the fish well with a towel and cut crosswise into small portions of any size. Mix the mixture of peppers and thyme with salt and rub the resulting mixture onto the fish. Sprinkle with freshly squeezed lemon juice, mix with your hands and set aside for up to half an hour so that the fish is saturated with the aroma of spices.
3. Chop the onion into not too thick half rings, and the carrot into medium-sized thin strips.
4. Place a large sheet of foil on a baking sheet and generously grease it with unflavored sunflower oil. Place half of the onion mixed with carrots in the middle of the sheet. Place the whole fish on top and the rest of the vegetables on top.
5. Carefully, so as not to tear the foil, bring its edges over the fish and “pinch” them tightly, tucking them slightly.
6. Cook the fish in the oven at 200 degrees for half an hour.
Steamed fish marinated with carrots and onions in a slow cooker
Ingredients:
500 grams of large sea fish fillet;
Carrots – 2 pcs.;
Three medium white onions;
100 ml of Sauvignon, Riesling, or other dry, white wine;
One large ripe tomato;
A teaspoon of liquid light honey;
Small lemon;
A third of a teaspoon of “Fish Seasoning”;
Two large bay leaves, 0.5 tsp. coarse garden salt;
4 peas each of allspice and black pepper.
Cooking method:
1. Cut the fillet, well washed and dried with a napkin, into narrow strips across. Sprinkle the fish with fine salt and “Fish Seasonings” and leave to sit for a while (about half an hour).
2. In the multicooker bowl, setting the processor mode to “Baking,” fry the onion, chopped into small pieces, with finely chopped carrots until golden brown. Before adding vegetables to the slow cooker, pour steam on the table. spoons of vegetable oil.
3. Add half a lemon chopped into small cubes and a peeled tomato, chopped as finely as possible.
4. Add liquid honey, sprinkle lightly with pepper. Pour in dry wine and simmer without changing the mode for seven minutes.
5. Remove the marinade from the bowl and cool it completely.
6. Pour water into a clean cooking container, add bay leaf, peppercorns and add a little salt.
7. Place the fish pieces in a special bowl for steaming and place it in the multicooker. Change the “Baking” mode to “Steam Boiler” and 10 minutes. cook the fish. Refrigerate.
8. Spread some of the prepared marinade along the bottom of a wide dish, place the fish on top and cover it with a layer of the remaining marinade. Close the container with a lid and put it in the refrigerator for two hours.
Fish marinated with carrots and onions - tricks and useful tips
After washing, be sure to wipe the fish dry with a disposable towel. This not only makes further cutting easier - it will not slip out of your hands, but also contributes to the uniform distribution of batter and flour over the surface of the fish.
Do not rush to salt the marinade to which you add tomato paste. Test first, as the paste itself is salty and you may over-salt the marinade. If it is slightly over-salted, add granulated sugar to the marinade.
When baking fish under marinade in foil, try to seal the “packaging” tightly, otherwise the juice will evaporate and the fish will become dry.
Juicy and tender fish marinated with carrots and onions is a frequent guest on the table of housewives. There are a huge number of variations of this dish. Not only the cooking method plays a role, but also what kind of fish is used for the dish.
To make fish with carrots and onions even tastier, it is recommended to use spices during the cooking process. Suitable for fish: greens and parsley root, black pepper, marjoram, nutmeg, curry, dill, savory, tarragon, sweet and hot red pepper (dried or fresh), allspice, rosemary, sage, cumin, white mustard, thyme, parsnip, bay leaf, peppermint.
Stewed fish with carrots
Fish stewed with carrots and onions has probably been a frequent guest on your table since childhood. As a rule, the recipes for this dish are incredibly simple, the ingredients are likely to be found in any kitchen, and the taste exceeds all expectations.
Pollock stewed with carrots and onions - a recipe for every day
Pollock is one of the most common fish in the kitchen. This is understandable. The price of pollock is quite low, and its beneficial properties are almost as good as expensive seafood. In addition, pollock is a dietary product, just like all cod.
To prepare stewed pollock with carrot and onion marinade you will need:
- pollock – 1 kg;
- wheat flour – 150 g;
- vegetable oil – 100 ml;
- water – 400 ml;
- carrots – 2 pcs.;
- sour cream – 200 ml;
- tomato paste – 1 tbsp. l.;
- onions – 2 pcs.;
- salt, pepper, cloves and bay leaf.
The fish is pre-defrosted and washed. All unnecessary parts are cut off and removed - tail, fins, offal. After this, the pollock is cut into portioned pieces. Season the fish with salt and pepper to taste.
Onions and carrots are peeled. The carrots are grated on a coarse grater or cut into small strips. The onion is cut into half rings.
It is convenient to clean carrots with a metal sponge under running water.
A small amount of vegetable oil is heated in a deep frying pan. To do this, heat it over low heat (it should not touch the bottom of the pan), without bringing it to a boil. You can check the degree of calcination by throwing a pinch of salt into the pan.
Place onions and carrots in the pan. They should be fried for three minutes until soft. Then sour cream and tomato paste are added. The resulting mixture is simmered for no more than a minute, after which water is poured in. The liquid should be salted, peppered, bay leaf and cloves added.
The mixture is brought to a boil. Then, the heat is reduced to minimum and the sauce simmers for another 5-10 minutes.
Pollock is breaded in flour and fried in vegetable oil until golden brown on both sides. For these purposes, another frying pan is used.
Fried pollock is placed in a frying pan with sauce. The heat is set above medium, everything is carefully mixed and brought to a boil. Then, reduce the heat to low and simmer under the lid for another 10-15 minutes.
Ready stewed pollock is served hot. It goes well with mashed potatoes, vegetables, rice and other side dishes to taste.
Pollock in a slow cooker with carrots and onions
If you have a miracle assistant multicooker, then you will be interested in learning how to stew pollock with onions and carrots in it. To prepare you need a minimum of ingredients:
- pollock – 1 kg;
- large onion – 2 pcs.;
- large carrots – 2 pcs.;
- sour cream - 1 tbsp.;
- any seasoning suitable for fish - to taste;
- vegetable oil – 1-2 tbsp. l.;
- butter – 30 g.
Pollock is cleaned of fins, tail and entrails. Pay special attention to the black film inside the abdomen. If you leave it, the finished dish will taste bitter.
Prepared pollock is cut into pieces. If fillet is used, it is cut immediately after washing.
Vegetables are peeled and washed. The carrots are grated on a coarse grater, the onion is cut into pieces.
The bottom of the multicooker is greased with vegetable oil, and a piece of butter is placed on the bottom. Next, vegetables are added. The “Baking” mode starts, in which the vegetables are brought to a golden color.
Pollock is laid out on top and poured with sour cream. The multicooker is switched to the “Quenching” mode for 30-40 minutes. After this time, the dish can be served.
Cod stewed with carrots and onions
Cod is a fish that is great for people who adhere to dietary or proper nutrition. It is a source of natural calcium and vitamins. However, nutritionists do not recommend combining cod with cheese, but you can with carrots and onions.
The recipe for stewed cod is incredibly simple. Ingredients you will need:
- cod – 300 g;
- carrots – 1 pc.;
- onion – 1 pc.;
- vegetable oil – 1 tbsp. l.;
- water – 200 ml;
- salt to taste.
The fish is cut into portions, placed in a stewing container and salted to taste. Let it sit for 20-30 minutes.
Vegetables are peeled and washed. The carrots are grated on a coarse grater, the onion is cut into small pieces. Vegetables are laid out on the cod.
Vegetable oil and water are poured into the container. Place the contents on low heat and simmer for 45 minutes. The dish is ready!
Mackerel stewed with carrots and onions
Mackerel is an excellent source of protein (just 100 g of fish contains half the daily requirement!). Mackerel is considered an oily fish, so it is not recommended for consumption by people suffering from liver disease and kidney failure.
It's easy to prepare. We will need:
- mackerel – 2 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- tomato paste – 3 tbsp. l.;
- vegetable oil;
- salt, pepper to taste.
The mackerel is cleaned of its entrails, fins and tail. Particular attention is paid to black film. The fish is thoroughly washed and cut into portions.
Vegetables are peeled and washed. The carrots are grated on a coarse grater, the onion is cut into half rings. Fry the vegetables in vegetable oil, stirring, until half cooked.
Sprinkle the fish with spices and place on the vegetables. Cover it with a lid (do not add water!) and simmer over low heat for 10-15 minutes.
Then open the lid and add tomato paste. Mix everything carefully, close the lid and simmer for another 15 minutes over low heat.
The mackerel is ready. Before serving, you can sprinkle the stewed fish with fresh parsley. Best served with rice or boiled potatoes.
Hake stewed with carrots and onions
Hake is very well absorbed by the body, so it is widely used in dietary nutrition. It contains a huge amount of vitamins. Hake meat is more tender and fattier than cod meat.
To prepare you need to take:
- hake – 400 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- bay leaf – 2-3 pcs.;
- pepper – 1 tsp;
- hot water - ½ tbsp.;
- flour – 2-3 tbsp. l.;
- salt to taste;
- vegetable oil – 3 tbsp. l.
Clean the fish from entrails, fins and tail, wash well. Cut into portions, pepper and salt. Dredge the pieces in flour on all sides.
Heat vegetable oil in a frying pan and fry the hake until golden brown. Add thinly sliced onion and grated carrots. Distribute the vegetables evenly.
Pour in hot water, add bay leaf and simmer the hake with vegetables under a covered lid over low heat. 15 minutes is enough.
Fish in the oven with carrots and onions
Another option for dietary cooking is oven baking. The fish turns out very aromatic and juicy. We offer several recipes depending on the type of fish.
Cod in the oven with carrots and onions
To cook juicy cod in the oven you need:
- cod – 1 kg;
- onions – 3 pcs.;
- carrots – 4 pcs.;
- mayonnaise – 80-100 g;
- salt, pepper to taste.
It is best to bake cod in a sleeve or foil. If you use a regular baking dish, grease it with vegetable oil. The cooking process is simple.
We need fillet, so we cut the fish and remove all the bones. Cut the onion into thin half rings, grate the carrots on a coarse grater.
Sprinkle the fish with salt and pepper. Then add vegetables and mayonnaise. Bake for 15 minutes at 200 degrees. After this, reduce the temperature to 20 degrees and simmer for 20 minutes. Serve hot.
Hake in the oven with carrots and onions
Hake can be prepared in the same way as cod in the previous recipe, but there is another, non-standard, option for preparing hake with carrots in the oven. Try it “Rosy hake” cutlets. To prepare you will need:
- hake fillet – 500 g;
- carrots – 1 pc.;
- onion – 1 pc.;
- egg – 1 pc.;
- a slice of loaf soaked in milk;
- salt pepper;
- breadcrumbs;
- butter.
Finely chop the onion and carrots and sauté in oil. Then, cool.
Pass the hake fillet through a meat grinder, beat in the egg and mix thoroughly. Add bread and sautéed vegetables to the fish mixture. Add salt, pepper and mix everything again.
Form small cutlets from the resulting mass and bread them in breadcrumbs. Grease a baking sheet with butter and place the cutlets. Bake at 180 degrees. After 10-15 minutes, turn the cutlets over and bake for the same amount of time. Check readiness by making a cut.
Pink salmon with carrots and onions in the oven
Pink salmon or pink salmon, when consumed regularly, can compensate for the deficiency of many vitamins and microelements. This fish holds the record for iodine and cobalt content.
To cook pink salmon in the oven you will need:
- pink salmon – 1 kg;
- onions – 2 pcs.;
- carrots – 1 pc.;
- peppercorns - a handful;
- lemon juice;
- bay leaf – 3-4 pcs.;
- salt to taste;
- cheese (but you can do without it).
Peel, wash, and cut pink salmon into portions. Cover a baking container with foil, add fish and salt. Drop ½ tsp onto each piece. lemon juice. Add bay leaf and peppercorns.
Peel and wash the onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Place vegetables on fish.
Close the foil so that no air gets in and it does not open during baking. Bake pink salmon in the oven for 20 minutes at 180 degrees. Then, if desired, open the foil, sprinkle grated cheese on top and bake for another 5 minutes. Before serving, you can sprinkle with herbs to taste.
Mackerel in the oven with onions and carrots
We will bake the mackerel in the oven entirely in foil. To do this, take the following ingredients:
- mackerel – 1 piece;
- lemon – 1 pc.;
- salt, pepper to taste;
- sunflower oil;
- onion – 1 pc.;
- carrots – 1 pc.;
- greens - to taste;
- cherry tomatoes – 300 g.
Wash the mackerel, remove the entrails. Make three deep cuts on the fish, salt and pepper.
Cut the onion into cubes, grate the carrots. Fry vegetables in vegetable oil until golden brown. Place them inside the fish.
Wrap the mackerel in foil, place it on a baking sheet and bake for 40 minutes at 180 degrees. Pour the juice of one lemon over the finished fish. When serving, garnish with tomatoes and herbs.
Haddock in the oven with onions and carrots
Haddock is rich in protein and iodine. This fish is suitable for dietary and proper nutrition if prepared correctly.
To cook haddock in the oven you will need:
- haddock – 1-2 pcs.;
- onions – 2 pcs.;
- carrots – 1 pc.;
- black peppercorns – 5-6 pcs.;
- Bay leaf;
- salt;
- some water.
Peel the haddock, rinse and cut into portions. Peel and chop the onion and carrots - onion into half rings, carrots on a coarse grater.
Place the vegetables in a glass dish. Place the fish on top of the vegetables and add salt. Add bay leaf, pepper. Fill with water so that the edges of the haddock are covered.
Simmer the fish in the oven at 220 degrees for one hour. This dish has nothing extra, so it is suitable for people on a diet and for children.
Fish in tomato with carrots and onions
The best thing is sea fish in tomato with carrots and onions. It's easy to prepare.
To prepare you will need:
- sea white fish (hake, haddock, pollock, cod) – 1 kg;
- carrots – 1 pc.;
- tomato paste – 2 tbsp. l. (can be replaced with tomato juice - 400 ml);
- water – 400 ml;
- salt to taste;
- onion – 1 pc.;
- vegetable oil;
- flour – 2-3 tbsp. l.;
- pepper mixture – 1 pinch;
- dried spices as desired (herbes de Provence, rosemary) - 1 pinch.
Clean the fish, cut into portions and set aside. If desired, you can cut it into fillets.
Grate the carrots on a coarse grater, cut the onion into cubes. Fry vegetables in vegetable oil until golden brown. Add tomato paste diluted with water or tomato juice. Simmer a little and pour into a separate container.
Bread the fish in flour. Fry until golden brown in vegetable oil. Place on a napkin to absorb excess fat.
For cooking you need a thick-bottomed saucepan or deep frying pan. We put some onions and carrots on the bottom, fish on top, and then fill everything with tomato sauce.
Simmer over low heat for 20 minutes after boiling. Five minutes before readiness, add spices, mix gently, wait until it boils and turn off the heat. Let the dish sit for a while with the lid closed. Fish according to this recipe remains tasty even the next day.
Fried fish with onions and carrots
The recipe for fish fried in a marinade with carrots and onions is quite simple. Pollock, cod, mackerel, hake, haddock or any other white fish at your discretion are suitable for cooking.
Ingredients:
- fish – 1 kg;
- carrots – 1 pc.;
- onions – 2 pcs.;
- salt, pepper to taste;
- vegetable oil;
- flour;
- tomato paste – 2 tbsp. l.;
- sour cream – 2 tbsp. l.
Clean the fish, wash it, dry it with a towel and cut it into portions. Salt, pepper and bread in flour.
Fry the fish in vegetable oil until golden brown. Add finely chopped onion and grated carrots. Mix tomato paste and sour cream, add a little water and pour over the fish. Close the lid and simmer for 5-7 minutes. Before serving, you can garnish the dish with parsley.
Fish marinated with carrots
To prepare marinated fish you will need:
- lightly salted herring fillet – 2 pcs.;
- onion – 2 large onions;
- carrots – 2 pcs.;
- peppercorns;
- Bay leaf;
- vinegar 3% - 100 ml;
- sugar – 3-4 tbsp. l.
Dissolve sugar in vinegar. The recipe suggests using 3-4 tbsp. l. half a glass of vinegar, but you should focus on your products. There should be very little sourness in the finished liquid.
Chop onions and carrots as desired. It is more convenient when the onion is cut into rings or half rings, and the root vegetable into thin rings.
Enameled or glass dishes are suitable for marinating. It is not allowed to use an aluminum container for these purposes.
Vegetables and fish are laid out in layers in suitable dishes, adding spices. Then pour in the vinegar marinade. Leave the fish in the refrigerator for 48 hours.
What recipes for fish marinated with carrots and onions do you know? Leave your reviews and recommendations in the comments. If you want your signature recipe to be published, send it by email [email protected]. Enjoy your meal!