Marinated fish: a classic recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Delicious baked fish with a delicious marinade of carrots and onions will please everyone. To prepare this dish, it is important that the main ingredient has a dense structure. The fish should not fall apart during cooking. Pieces of fish should remain intact. You can also use cooked steaks.

This dish will be not only light, but also satisfying, and also very he althy.

Your attention is offered four different options for marinated fish, including the classic version. These recipes are easy to follow and will come to the aid of any housewife.

Marinated fish in the oven

This dish is a classic among fish dishes. The combination of fish cooked according to the recipe marinated in the oven and vegetable sauté is good for both lunch and dinner. In this case, the dish does not turn out dry and will look bright on the table. In addition, fish contains many vitamins and minerals.

Ingredients:

• Carrots - 4 pieces
• Pollock- 1.5 kg.
• Onion - 3 pcs
• Ketchup and tomato paste - 3tbsp
• Carnation - 2 pcs
• S alt - a pinch.
• Sugar - 1 tsp
• Frying oil.
• Bay leaf - 2 pcs
• Flour for rolling.

Start cooking

First, the fish must be gutted and cleaned, and then cut into steaks. Now put a handful of flour on a plate and add a pinch of s alt. Roll each piece of fish in flour and fry in oil until golden brown on both sides.

Now let's take care of the vegetables. We clean the onion and chop it in half rings. We clean the carrots and rub on a grater. Choose the type of carrot that is sweeter and juicier. Now we pass the onion. Since it is fried longer than other vegetables, we cook it first. When cooked together, the onion will remain raw. As soon as it becomes transparent, add carrots. Mix everything and fry.

Now add 2 cups of water and tomato paste. If there is no pasta, use ketchup, but then you need less than 1.5 cups of water. Then add sugar and mix well. Put the bay leaf and cloves and pour in another glass of water. Now cover with a lid and simmer for 15 minutes, stirring occasionally. A couple of minutes before turning off the marinade, add s alt and pepper.

Now in the dishes where we will bake our dish, put part of the marinade, and fish on top. Cover the fish under the carrot and onion marinade with foil. We put the form with the workpiece in the oven and bake for 30 minutes. The temperature should not exceed 180 degrees.

Ready fish is best served coldwith mashed potatoes.

Fish in foil

This variant of marinated fish is for those who want to serve fish pieces individually to everyone. In addition, it is suitable for those who want to cook trout. It is this type of fish that is very easy to overdry during cooking. Thanks to the foil, which creates a vacuum, the fish is juicy and retains its shape.

Components:

• Trout steaks - 600–700g
• Onion - 2 pcs
• Carrots - 2 pieces
• Bay leaf - 3 pieces
• Fleshy tomatoes - 3 pcs
• Wine - 70 ml.
• Spices for fish.
• S alt - a pinch.
• Lemon juice - 1 tbsp

The process of cooking fish in foil

Trout steaks should be washed and sprinkled with spices, then put in a bowl and poured with wine. Cover with foil and leave for 20 minutes. There will be enough time for the fish to marinate.

Now you need to finely chop and fry the onion. Grate the carrots and add to the transparent onion, simmer for 5 minutes. We free the tomatoes from the skin with hot water and a knife. Then cut into pieces and grind in a blender, as in the classic recipe with a photo of fish under the marinade.

Add tomato puree to vegetables, mix everything well. Simmer for 10 minutes, then add lemon juice and finely chopped garlic, cover with a lid and put on a small fire for 5 minutes. Now add 0.5 cups of water, and then close the lid again and wait another 7 minutes, remembering to stir.

Cut the foil into large squaresby the number of stakes. If the trout steaks are small, then two pieces can be put side by side on one sheet.

Add a little oil to each sheet, and then put the fish. Put the marinade on top of the fish and roll up. We do this with all the pieces of fish. We put the blanks on a baking sheet and put in the oven for 20 minutes. Oven temperature - 160-180 degrees.

Ready-made trout steaks must be served on plates in foil. The best side dish is boiled potatoes with herbs.

Fish in a pan

This is another version of traditional marinated fish. For this option, it is better to use a whole fish. To make the marinade tastier, we use the tail and head of the fish. The only thing is that this option requires a little more strength. Juicy colors and unique aroma will make anyone in your house take a break from business and enjoy this dish.

Components:

• Bulbs - 3 pcs
• Tomato paste or ketchup - 3 tablespoons
• Black peppercorns – 4 pcs
• Pollock - 2 kg.
• Carrots - 3 pieces
• Sugar - 1.5 tsp
• Wheat flour for rolling.
• Frying oil.
• Bay leaf - 3 pieces
• Clove Spice - 2 pcs
• Meaty tomatoes - 2 pcs.

Cooking fish in a pan

Let's fish. We will clean and gut it, and then cut it into steaks, but at the same time we do not throw out the head and tail, but cook the broth that we need from them.

While the broth is cooking,Let's get the steaks ready. Pour flour into a plate, add s alt and mix, and then roll the fish on all sides. After that, we begin to fry the pollock from all sides until a golden crust appears.

Turn off the stove and move the fish aside, not forgetting to cover with a lid so that it does not get chapped.

Let's do the marinade. To do this, as in the first version, we clean the onion and chop it, and then fry it. Then add grated carrots. Now we put the tomatoes in boiling water for a couple of minutes and remove the skin from them, and then cut them into cubes. Add spices to taste.

While we were preparing the vegetables, the broth was cooked. Add 2 cups of broth to our vegetables. The broth will give the dish a richer taste, but if you do not want to cook it, you can just add water. Stew the vegetables in the broth for 7 minutes and then add the pasta, mix everything well. If there is no pasta, replace it with ketchup. Stew again for 5 minutes and add bay leaf, cloves and peppercorns. Simmer another 20 minutes. You can add a spoonful of lemon juice, it will give the dish a little sourness.

Pour a little oil into the pan and put some of the marinade, then put the fish and sprinkle it with spices. Put the rest of the marinade on top of it and cover with a lid, put on a small fire for 20 minutes.

Turn off the fish under the carrot marinade and let cool, this type of dish is best served cold.

Serve the dish best with fluffy rice.

Fish cooked under marinade in a slow cooker

One morea variant of the classic serving of fish under the marinade. It is very easy to prepare. Its advantage lies in the fact that the dish is prepared in one container, and all the taste qualities remain intact. Any fish is suitable for cooking in a slow cooker. Tip: use ready-made fish steaks.

Components:

• Tomato Paste - 5 tbsp
• Pike steaks – 7 pieces
• Onion - 4 pcs
• Carrots - 3 pieces
• Spices to taste.
• Lemon small - 1 piece
• Bay leaf - 2 pcs
• Vegetable oil - 6 tablespoons

Cooking fish in a slow cooker

My zander steaks and rub with spices. Take a lemon and grate the zest. Then rub the pieces of fish with zest and marinate for 30 minutes.

While the zander steaks are marinating, finely chop the onion and grate the carrots. If desired, add tomato and sweet pepper, you can also add celery.

The fish was marinated. Turn on the "Baking" mode in the multicooker and pour vegetable oil. Now you can fry the fish. You do not need to fry all the steaks at once, it is better - in several stages.

The fried fish steaks under the carrot marinade, the photo of which is presented above, are laid out on a plate. We put finely chopped onions in the slow cooker, and a little later carrots. Add spices and fry. Now we put the pike perch and add the tomato paste diluted in water. By the way, pasta can be replaced with thick tomato juice. We put pepper, bay leaf and cloves. Add lemon juice, 1 tablespoon will be enoughspoons.

Cook in this mode for another 7 minutes, and then set the "Extinguishing" mode. Leave for an hour.

When the steaks are done, let cool and serve with rice or fried potatoes.