Marinated fish - a classic recipe and 9 delicious options

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

The classic recipe for marinated fish

A budget option for a hot or cold fish dish for a festive table. Inexpensive fish like pollock, hake or cod are good options. The next day, the dish becomes even tastier, soaked in vegetable juice.

Cooking time: 1 hour 20 minutes.

Servings: 7.

• 
  Fish must be bought without a head and entrails. Cut the carcass into 3 cm thick pieces, season with salt and roll in flour on all sides. Before that, the fish must be completely thawed, otherwise, during frying, the flour will mix with the water, and the pieces of fish will stick to the surface of the pan. Flour forms a dense golden crust on the fish, which prevents it from falling apart.
• 
  Heat sunflower oil in a frying pan, put fish pieces there and fry on one side, the heat should be above medium. Use a fork or wooden spatula to turn the pieces over to the other side and fry too. Remove all pieces to a platter and set aside.
• 
  Peel the onions and carrots. Chop the onion in half rings, coarsely grate the carrots.
• 
  In the same pan where the fish was fried, pour sunflower oil, put onion rings. Fry, stirring occasionally, until soft and add carrots. Stir the mass so that the pieces of vegetables combine, simmer the vegetables until soft. Season with salt and pepper and put in a bowl.
• 
  Transfer the fish to a baking dish coated with sunflower oil, top with prepared vegetables.
• 
  Dissolve the tomato paste in a glass of water, pour this mixture over the fish and vegetables. Salt, put peppercorns, cover the form with foil. Bake for about 40 minutes. at a temperature of 180 degrees.
• 
  Serve with mashed potatoes, spaghetti or cereal garnish.

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 fillet - so when using it, you do not have to poke around in the dish, extracting extraneous elements from it.

Cooking time: 1 hour 45 minutes.

Servings: 4.

Ingredients:

• Cod fillet - 530 g;
• Onions - 2 heads;
• Carrots - 2 pcs.;
• Sunflower oil - 45 ml;
• Parsley root - 1 pc.;
• Tomato paste - 1 tbsp. l .;
• Water - 60 ml;
• Vinegar 9% - 65 ml;
• Granulated sugar - 0.5 tsp;
• Bay leaf - 2 pcs.;
• Pepper-peas - 4 pcs.;
• Wheat flour - 3 tbsp. l .;
• Salt, ground black pepper - to your liking.

Cooking process:

1. Peel the onions and carrots. Cut the onion into thin rings, cut the carrots into small strips.
2. Rinse and peel the parsley root, rub on a fine grater.If you do not have a fresh root, you can purchase dried parsley root powder, you will need 1 teaspoon of it.
3. Heat half of the sunflower oil in a wide frying pan, put the chopped vegetables. Fry for 5 minutes, stirring occasionally.
4. Put tomato paste in the contents of the pan, mix everything. Pour in water, wait for a boil and simmer over low heat for another 10 minutes.
5. Pour vinegar to vegetables in a frying pan, add granulated sugar, bay leaf and pepper. Cook over medium 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 and cut into large pieces. Season with salt and pepper. Pour flour into a bowl, 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. Put pieces of fish in flour in a frying pan and fry on both sides until golden brown.
8. Put pieces of fried fish fillet on a shallow dish, pour hot marinade over everything and cool. Put in the cold for half an hour.
9. Before serving, you can decorate the dish as you like (for example, herbs).

Bon Appetit!

How to cook fish with tomato marinade?

For the preparation of tomato marinade, tomato paste is used, if desired, it can be replaced with fresh tomatoes, chopped in a blender. The taste of tomatoes is in good harmony with the taste of white fish, complementing it with a sour note.

Cooking time: 85 min.

Servings: 6.

Ingredients:

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

Cooking process:

1. Prepare ingredients in advance. Defrost fish in cold water. It is better to buy the fillet ready-made immediately.
2. Cut the fish into several small pieces, add salt, 0.5 tsp. spices. Heat vegetable oil in a frying pan, fry the fillets for about 1 minute. from each side. Remove the pan from the stove.
3. In a container, dilute the tomato paste with water and stir.
4. Cut the peeled onions into cubes, grate the carrots on a vegetable grater. In a large skillet, heat 3 tbsp. l. sunflower oil, fry the vegetable mixture until soft and golden brown, at the end of stewing, add salt, pepper and the rest of the spices.
5. Pour 2 tbsp. l. sunflower oil, put 1 bay leaf and peppercorns there.
6. Spread half of the stewed vegetables evenly over the bottom of the pan, spread the fillet pieces in the next layer.
7. Cover with a layer of the remaining sautéed vegetables. Gently pour the tomato paste sauce over the surface, toss in 1 bay leaf. Cover the saucepan with a lid, put on medium heat and wait for a boil. Reduce the heat to very low and simmer for about 45-60 minutes.
8. It is most delicious to serve the fish under the marinade not right away, but to let it cool down and only then serve as a cold snack.

Bon Appetit!

A simple and delicious recipe for marinated pollock in the oven

Pollock is an inexpensive sea fish that is often on our table. When preparing pollock under marinade, it is important to observe the proportions of sweet, salty and sour in order to get a decent result. For an everyday table, you can cook fish along with the ridge; for a festive dinner, it is better to remove all the bones and present the fish in the form of fillets.

Cooking time: 45 min.

Servings: 4.

Ingredients:

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

Cooking process:

1. One 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 the salt and flour, and coat all the pieces of fish in the flour. If caviar is caught in pollock, it can also be breaded in flour.
2. Heat the frying pan together with odorless vegetable oil poured into it, fry the pollock pieces on both sides until golden brown.
3. Grate peeled and washed carrots coarsely or chop into thin cubes.
4. Remove the skin from the leek, cut the light part of the stem into rings. Cut the celery into small pieces. Grease a baking dish with oil, put the pollock pieces.
5. In a frying pan, heat some of the oil again, in which put the grated carrots, pieces of onion and celery, 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, spread the sautéed vegetables over the pieces of fish laid in a mold, pour over everything with the liquid that remained in the pan after cooking the marinade. Preheat the oven to 180 degrees, place a dish with fish in it. Bake at the specified temperature for 10-12 minutes. Do not keep it longer, the vegetables can burn on top, and the fish will dry out.
7. Remove the marinated pollock dish from the oven, sprinkle with finely chopped green onions. Serve fish slices with mashed potatoes or boiled rice, making sure to spread the vegetable marinade on top.

Bon Appetit!

Fish marinated in a pan - swallow your tongue

Marinated fish can also be cooked on the stove in a frying pan, it will turn out to be no less juicy, soft and aromatic. We recommend not replacing olive oil with sunflower oil, as well as reducing the amount of spices in the recipe. It turns out 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 roasting 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 liking;
• Wheat flour - 30 g.

Cooking process:

1. Peel and wash vegetables. Cut the carrots into thin cubes, chop the onions 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. Put chopped onions, celery, leeks in a frying pan, fry for 2-3 minutes, stirring.
4. Add carrots to the sautéed vegetables in cubes, simmer for another 3 minutes. Add bay leaves, hot water to the vegetables, cover the pan with a lid and simmer 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 boiled out of the sauce and it becomes very thick, add a little more water and bring the mixture to a boil. Turn off the fire.
5. Cut the fish into pieces, season with salt, pepper, juice of half a lemon. Bread in flour on both sides.
6. Pour olive oil into a clean pan and heat.
7. Put the fish in boiling oil and fry on both sides. Add hot vegetable marinade to the fish and simmer under a closed lid over low heat for another 10 minutes.
8. Put the marinated fish in 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 marinade fish in a slow cooker?

A multicooker is great for cooking fish under a marinade: the dish turns out to be tender, steamed, soaked in vegetable juice. Any white sea fish will work 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 liking;
• Water - 300 ml;
• Bay leaf - 1 pc .;
• Tomato paste - 1.5 tbsp. l .;
• Paprika powder - 1 tbsp. l .;
• Ground black pepper - to your liking;
• Sunflower oil - 4 tbsp. l .;
• Wheat flour - 90 g (for roasting).

Cooking process:

1. Prepare all the ingredients. Peel the fish, cut it into pieces, sprinkle with salt. Rinse peeled carrots and grate 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 fry for 3 minutes.
3. Put grated carrots on the onion, mix and fry everything together for another 3 minutes.
4. Put tomato paste in a bowl with vegetables, sauté, stirring for 5 minutes. Pour water into the marinade, add vinegar, sprinkle with salt, sugar, pepper, mix. After that, turn off the multicooker, transfer the marinade to a bowl and wash the bowl.
5. Sprinkle pieces of fish with ground pepper, roll in flour.
6. Pour sunflower oil into a bowl, set the frying program and, when the oil is hot, fry the fish pieces on both sides.
7. Cover the fried fish evenly with the marinade, sprinkle with dried paprika, put the bay leaf. Close the lid and set the "Extinguishing" program for 20 minutes.
8. Serve hot marinated fish with mashed potatoes or boiled cereal garnish.

Bon Appetit!

Step-by-step recipe for making red fish marinated

Salmon marinated with juicy vegetables on a substrate of tender boiled potatoes will serve as a nutritious lunch if the usual fish dishes are already boring. Such a dish can also be served in a festive version, having laid out fish steaks, with a marinade and a potato pillow ahead of time, on the guests' plates.

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 liking;
• Bay leaf - 1 pc .;
• Black peppercorns - 4 pcs.

Cooking process:

1. Wash the potatoes well and cook until tender in very salty water, without peeling them off.
2. Peel and rinse the vegetables, remove the skin from the celery until the white part. Cut the carrots and celery stalk in half and further along the strips. Cut the onion in half, use only one half. Cut the onion into half rings.
3. Heat vegetable oil in a deep frying pan. Put vegetables there. Salt them, add a pinch of granulated sugar, add bay leaves, wine vinegar and peppercorns. Pour tomatoes in their own juice to the vegetables and mix. 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, leave to soak.
5. After 15 minutes. rinse the salt and sugar from the fish with cold water and put it to dry on a paper towel. Heat the oil in a frying pan and fry the fish on both sides. Transfer the fried fish to a paper towel to absorb excess oil.
6. Put the boiled potatoes on a plate, remove the skin, crush on top, making a pillow. Drizzle with vegetable marinade juice. Transfer the fried fish to the potatoes, put the stewed vegetables on top of the fish and pour over the rest of the marinade.
7. Serve hot.

Bon Appetit!

Diet low-calorie hake with vegetable marinade

Hake under a light vegetable marinade is a great low-calorie option for dieters. The fish itself is not fried here, but undergoes preliminary preparation in a double boiler, so all the useful 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 liking;
• Greens - 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 scales from hake, cut lengthwise, remove entrails and fins. Grease the steamer rack with oil and put the hake on it.
2. Fill the steamer pot with boiling water, cover tightly, and cook the fish for about 8 minutes.
3. Remove the husk from the onion and chop it finely. Pour olive oil into a deep frying pan and heat over medium heat. Saute the onion cubes in oil for 5 minutes, season with salt.
4. Finely chop the celery stalk. If there is no stem, you can take the celery root, in which case it must be peeled from the dense skin and grated coarsely. Shift the fried onions with a spatula to the edge of the pan, add chopped celery, fry for another 5 minutes.
5. Peel and wash the carrots, grate coarsely or cut into small strips. Add carrots to the pan with vegetables, add a little more salt, add granulated sugar, paprika powder. Wash the lemon, cut it in half and squeeze the juice of half the lemon into the marinade. Simmer vegetable dressing for 8-9 minutes.
6. Peel the cooked fish of bones, remove the skin, disassemble it by hand into small pieces. Pour a small amount of vegetable oil into a brazier or a thick-walled saucepan, lay out the fish pieces in an even layer, season with salt and pepper.
7. Put the stewed vegetable dressing on the fish layer. Vegetables should be lightly tamped with a tablespoon to get an even layer.
8. Blanch the tomatoes: put them on for 0.5-1 min. into boiling water, then immediately transfer to cold water. Make a cruciform incision and remove the skin. Cut the pulp into cubes and place on top of the vegetables in a roasting pan.
9. Cover the frying pan with fish and vegetable marinade with a lid and simmer over low heat for about 20 minutes. The moisture that will evaporate from the tomatoes is a good substitute for broth or water.
10. Serve hot or warm fish and vegetables, garnish with finely chopped green onions or parsley.

Bon Appetit!

Marinated fish recipe from Ilya Lazerson

Recipes from Lazerson are very popular with housewives. There are no exotic ingredients in the marinade fish recipe, and the result is always pleasing. The dish is simple in execution and affordable in price, a little patience - and you get amazing pollock under 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 liking;
• Vinegar 9% - 2-3 tbsp. l.

Cooking process:

1. Remove tail and fins from gutted pollock without a head, cut the carcasses into pieces. Pour salt and granulated sugar into a deep bowl, pour in a small amount of water, stir until the components are easily dissolved. Put pieces of pollock in the liquid.
2. Cut the peeled onions into half rings at an angle, transfer to a separate container. Cut the peeled washed carrots into thin strips, remove separately. Cut a small part of the peeled celery (root) into strips and place with the carrots.
3. Throw the pieces of fish in a colander, drain the liquid. Heat a frying pan with half the sunflower oil. Dip 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 warm until soft.
5. Add pieces of carrot and celery root to the onion, mix. Add bay leaves, sugar and peppercorns, stir. Pour in vinegar, add tomato paste, a little water, salt. Mix everything and bring to a boil.
6. Put the fish in a mold, pour hot aromatic marinade. Let it brew for 8 hours in the refrigerator.

Bon Appetit!

How to cook a delicious dish without frying fish?

If you don't want to pre-fry the fish for a dish or you don't have the option, you can boil it. In this case, the dish will become more useful and dietary compared to the classic version with frying. A marinade made from 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 pepper, white pepper and sweet peas - to your liking;
• Sunflower oil - 10 ml;
• Nutmeg - 1 slice;
• Cinnamon - 0.5 sticks;
• Water - 60 ml;
• White and red wine vinegar - 1 tsp each;
• Cloves with buds - 3 pcs.;
• Dill - for decoration.

Cooking process:

1. In a saucepan, boil water (60 ml) with cloves, various types of peppercorns, 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 and grate coarsely.
4. Peel the carrots with a 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, stir.
7. Add salt to the ingredients in a frying pan, stir. The salt in the marinade will add flavor to the whole dish.
8. While the marinade is being prepared, the fish cools down.
9. Divide the fish into pieces and remove the bones.
10. Add 1 tsp to vegetables that are stewed in a pan. white and red wine vinegar.
11. Chop the peeled onion into small pieces.
12. Add the onion to the rest of the marinade and stir.
13. Put prepared pieces of fish in the bottom layer in a bowl, put a layer of prepared marinade on top. If there are a lot of fish and marinade, then you can lay them out, alternating in layers, so that the marinade becomes the top layer. Refrigerate fish for a couple of hours or overnight.
14. Wash the dill and dry it on paper napkins, then chop it up with a knife.
15. Serve marinated fish in beautiful salad bowls cold, sprinkle with chopped dill.

Bon Appetit!