How to cook fish under the marinade. Juicy marinated fish (the same classic recipe)

A slightly sweet tinge of tomato marinade with a savory touch of basil makes the perfect company for juicy white fish, while green peas add original texture and freshness to the dish.

It can be served hot, with mashed potatoes or boiled rice, or cold as an excellent appetizer.

FISH RECIPE UNDER MARINADE

Necessary:
6 large tomatoes or 400g cherry tomatoes
a few green basil leaves
1 tsp tomato paste
0.5 tsp vinegar - optional
1 medium onion
2 garlic cloves
olive oil
500 g white fish fillet
a few sprigs of parsley
0.5 st. frozen or fresh green peas
salt, sugar and pepper - to taste

How to cook:

1

1. Blanch tomatoes

2

Remove skins and seeds

3

2. Grind the tomatoes in a blender along with the basil. Transfer the mass to a saucepan, bring to a boil, reduce heat to a minimum and cook for 10 minutes, stirring occasionally.

4

Add tomato paste and stir. At the very end, salt, pepper and add sugar. Sweet tone should prevail. Vinegar can be added if desired.

5

3. Cut the onion into half rings

6

Crush garlic and coarsely chop

7

4. Heat a frying pan with olive oil and fry the onion over low heat for 10 minutes. 1 minute before done, add garlic.

8

5. Wash the fish fillet properly, dry it with paper towels and cut into small pieces.

9

6. Put the fried onions and garlic on the bottom of the baking dish

For the dish "fish under the marinade" Suitable for almost any boneless fish. In this material you will find a classic recipe for cooking fried white fish (for example, pollock), as well as a marinade for it from carrots and onions. Large fish must be cut into portions, and small fish must be fried whole. Then it must be peppered, salted and fried in vegetable oil, previously rolled in flour, until fully cooked.

For fried fish, the marinade cooks very quickly. For a regular marinade, you need onions, carrots and parsley. Carrots must be rubbed on a coarse grater or cut into curly slices, as well as thin long strips. The beauty of the marinade will depend on how you cut the carrots.

Fry onions and carrots in vegetable oil, then put in a saucepan, pepper, salt and simmer for 10 minutes, adding bay leaf, black peppercorns, parsley, cinnamon, cloves, tomato juice or puree. Then add broth, salt, sugar and vinegar. After boiling the marinade, immediately turn off the fire. Tasty seasoning must be cooled.

Put the fish in a saucepan or glass container and pour the resulting marinade. Put the pan with cooked fish in the refrigerator for several hours so that the fish is well saturated with marinade juices.

Fish fried in marinade. This recipe takes 40 minutes to prepare.

Ingredients for 2 servings:

• boneless white fish (fillet) - 500 grams;
• carrots - 2 pieces;
• onions - 2 pieces;
• salt pepper;
• vegetable oil;
• sugar - 1 teaspoon.

Cooking:

pepper the fish fillet, salt, fry in vegetable oil, previously rolled in flour;

onion, cut into half rings, as well as grated carrots, fry until transparent in vegetable oil;

add sugar, vinegar, tomato paste, pepper, salt and fry for 3-5 minutes;

put the fish in a prepared form, pour the prepared marinade, cool and refrigerate.

A classic recipe with a photo of step-by-step cooking of fried fish and marinade for it:

The fish under the marinade, as shown in the photo, will be ready in a few hours.

You can use the following recipe for cooking cod under a delicious marinade

Ingredients:

• gutted cod - 500-800 grams;
• large carrots - 3 pieces;
• onions - 3 pieces;
• tomato paste - 2 tablespoons;
• black pepper with peas - 6-10 pieces;
• salt to taste;
• cloves - 6-8 pieces;
• vinegar 9% - 1 tablespoon;
• sugar - 0.5-1 tablespoon;
• vegetable oil - 6 tablespoons;
• bay leaf - 3 pieces;
• water - 1.5 cups.

Cooking:

rinse the cod under running cold water, then cut into pieces and immediately salt and pepper;

fry the fish until golden brown, using vegetable oil, previously rolled in flour;

marinade: lightly fry the onion in half rings and grated carrots on a coarse grater in vegetable oil over medium heat. We simmer everything for 10 minutes under the lid with the addition of cloves, black peppercorns and tomato paste;

mix everything thoroughly and continue to simmer for another 5 minutes. Then add water, sugar and salt;

after boiling, simmer for 5-8 minutes, add bay leaf, vinegar. Again simmer for 5 minutes;
fold twice in layers: fried fish and marinade;

put the pan on fire for 20 minutes so that the cod is saturated with marinade.
This fish should be served chilled.

Pollock cooked with marinade

Ingredients:

• pollock;
• vegetable oil;
• salt to taste;
• flour;
• for the marinade: 2 large carrots, 2 large onions, 2 tablespoons of mayonnaise, 250 grams of sour cream, 1 teaspoon of 70% vinegar, 1 tablespoon of sugar and salt to taste.

Cooking:

fry the onion in half rings in a pan with grated carrots;

add salt, sugar, vinegar, mayonnaise, sour cream and a little water;

simmer until tender on low heat for 15 minutes;

fry the rolled fish in flour and salt in vegetable oil;

put a small amount of marinade on the bottom, and on top - a layer of fish, then again a layer of marinade;

close the lid and let pollock brew under a delicious marinade for at least 30 minutes.
This dish is eaten cold and hot.

♦ VIDEO. STEP-BY-STEP RECIPES FOR BEGINNERS:

How can you cook fish to make it tasty, plentiful and healthy? Try a simple and appetizing dish - fish under a marinade, which is also called fish under a fur coat. "Shuba" or marinade is made from vegetables and tomatoes, seasoned with spices - the result is a very tasty marinated fish and a lot of even more delicious gravy, which goes with a bang with any side dishes!

Ingredients for marinated fish

• 1-2 pcs. freshly frozen low-fat sea fish (hake, cod, pollock);
• 4-5 tablespoons of flour;
• 3-5 carrots;
• 2-3 medium bulbs;
• 2-3 tbsp tomato paste (can be replaced with fresh tomatoes or tomato juice);
• 1 glass of water;
• salt - about 0.5 tbsp;
• black peppercorns - 10-15 pcs.;
• bay leaf 1-2 pieces;
• sunflower oil.

How to cook marinated fish

Cut the fish into slices 2-3 cm wide, salt and roll well on both sides in flour. It is important that the fish is completely thawed - otherwise, when heated, the flour will mix with water, and the pieces will stick to the pan. Roll carefully so that the fish does not fall apart during frying: thanks to the flour, a light golden crust forms on it.

Heat the sunflower oil in a frying pan, lay out the pieces of fish and fry first on one side over medium-high heat. Fry not until cooked, but lightly - until a light golden crust is formed. Turn the pieces over with a fork or spatula and fry on the other side. Then remove the fish to a plate and set aside for now.

In the meantime, the fish is fried, peel the onions and carrots. Cut the onion into half rings or small pieces, grate the carrots on a coarse grater.

After removing the fish from the pan, add vegetable oil and spread the onion. While stirring, sauté the onion until soft and add the grated carrot.

After mixing the carrots with onions, we continue to sauté the vegetables until soft. Salt and pepper to taste and transfer the vegetables to a plate.

Then you can choose one of two options: cook the fish under the marinade in a pan or in the oven. In the first case, it turns out faster, in the second - a little longer, but richer in taste and benefits, like all baked dishes.

If you have chosen an oven - put the fish in a baking dish greased with vegetable oil, vegetables on top, pour a glass of water with tomato paste diluted in it, salt, add peppercorns, cover with a sheet of foil and bake at 180 ° C, about 35-40 minutes.

If you choose a frying pan - adding a little oil, put the pieces of fish in the frying pan again, and put the vegetable “fur coat” on top of the fish in an even layer. The more "marinade", the tastier!

Pour into the pan 0.5–1 tbsp. water, so that the fish is covered up to half, cover with a lid. Simmer over low heat, with a low boil, for about 20 minutes.

Then add tomato paste, slightly diluted with water, and spices: peppercorns and bay leaf. Boil for another 2 minutes, and delicious marinated fish is ready.

Such an appetizing fish under a carrot-onion-tomato “fur coat” can be served with any side dish, especially tasty with mashed potatoes, rice or pasta.

For a water guest under a marinade, you need cheap products. Any fish, carrots, onions, tomato paste or fresh tomatoes, salt, vinegar, usual spices (bay leaf, black peppercorns). Optionally - a little celery root and other spices (cinnamon, cloves).

With the finished dish, only aesthetes who do not like to remove bones during the meal will have a hitch. From the rest, expect enthusiasm and requests for an addition, even if you are too lazy to fiddle with the bones to victory.

Let's define the fish: any will be delicious! But you can take into account the nuances for your goals. The river beauty, on average, has less fat and more bones. And in sea fish there are often few bones. Vivid examples are pike perch, tuna and all salmon (pink salmon, salmon, sterlet, chum salmon, etc.)

The most profitable way to repeat the success of our grandmothers is to cook the cheapest fish fillet. This is hake and pollock. The fish themselves are rather dry, but with dense pulp that holds its shape well. They fit perfectly into any pickling option. We described the recipe with a photo using pollock as an example.

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How to cook marinated fish

• Cooking time - up to 45 minutes + marinating from 4 hours in the refrigerator
• Calorie content for 1 serving - no more than 280 kcal

For 4-5 servings we need:

• Fish (we have pollock) - 700-800 g
• Carrots - 1-2 pieces (200-250 g)
• Onions - 1-1.5 pcs. (100-150 g)
• Celery (optional) - 50 g
• Tomato paste - 2-3 tbsp. spoons
• Vinegar, 9% - 1 tbsp. spoon
• Bay leaf - 1-2 pcs.
• Black pepper (peas) - 3-4 pcs.
• Salt - 1 tbsp. spoon + ½ teaspoon
• Sugar - 1 tbsp. spoon
• Vegetable oil - 2-3 tbsp. spoons

How to cook.

As is often the case with delicious budget options, it takes a little bit of work. First, prepare and fry the fish, and then stew it in half-cooked vegetables with tomato marinade. You can cook the recipe sequentially, or parallelize the processes without a minute of downtime.

Let's start with the fish - prepare portioned pieces.

If the fish is fresh, clean it and cut off the fins. If we are preparing a frozen fillet, then we set it to defrost in advance - preferably at night, on the bottom shelf of the refrigerator.

When we don’t want to mess with the bones, we cut the fish into medium pieces - about 2 fingers thick. Or cut to fillet, taking out all the bones. We always leave the skin on the fish.

If not laziness, we ennoble a cheap fish according to "grandmother's secrets".

Pour 2-3 cups of water into a deep bowl and dissolve in them 1 tablespoon of sugar and salt (without a slide or with it). We need a rich sweet-salty solution in which we will soak the fish pieces for 10 minutes. This will add juiciness to the fish and salt harmoniously. During this time, you can cut vegetables.

If you don't want to mess around with soaking, just put the chopped fish in a bowl, add salt and mix.

Let's take care of vegetables and marinade.

An important point is how to cut carrots. Best of all, straws, then it will stand out in appetizing pieces even after stewing. We are rescued by the classic Berner grater with v-shaped nozzles. If you do not have a suitable assistant and do not want to chop with a knife, rub the carrots on a regular grater - only on the big one.

We cut the onion, as they like in the family, you can also cut it into a cube. But the most delicious options - quarter rings or slices, when we move the knife along the half of the onion, and not across. So the onion slices will match the carrot straws.

If desired, add the celery root, cut like a carrot. If you cook for guests with unknown tastes, it is worth remembering that celery is “not for everyone” and is noticeable by smell even when cold.

In a deep saucepan, first fry the onion - 2 minutes, stirring occasionally. Then add carrots - 3-4 minutes. The onion will become translucent, and the carrots will soften and settle.

How to make a marinade with fresh tomatoes, read at the end of the article.

Shake the tomato paste and a little water to the consistency of sour cream and send to the vegetables. Stir and test for acid and salt.

If the marinade lacks sourness, the turn of vinegar has come. We rarely take more than 1.5 tablespoons of 9% vinegar. But if the tomato paste is too sweet, then you really need to bring it to taste according to your preferences.

Keep in mind that our goal is a kilo-sweet vegetable mix that has enough acid saturation to marinate the fish. In cold food, the acid is felt less than in hot food, so without vinegar it is unlikely that you will get a bright snack accent.

Add spices and simmer for 2 more minutes. Marinade is ready to meet the main character.

Fry the fish until golden brown.

In the classic recipe, it is very important to fry the fish in flour step by step until golden brown.

Roll the fish pieces in flour, shake off the excess and fry in a pan in hot oil on both sides - 2-3 minutes on each side.

These semi-finished fish pieces are placed on a vegetable pillow in a saucepan with stewed vegetables. Vegetables should also be on top. If necessary, add a little water so that the vegetable mixture covers the fish well. Stew the fish under the marinade for 5-7 minutes - until fully cooked. The time depends on the size of the fish pieces. At the end we try, if desired, add salt - a pinch at a time.

From the finished dish we take out the bay leaf and let it cool. We put marinated in the cold - at least 4 hours.

• You can do it differently: fry the fish until fully cooked and when hot, layer with hot cooked vegetables. Until ready, carrots with onions will need to be stewed for 10-15 minutes after adding tomato paste and vinegar.
• And in this case, the appetizer should also be given time to marinate in the cold - from 4 hours.

How to get rid of excess calories?

We deviate from the classics altogether and skip roasting. We immediately determine the fish for stewing with a tomato-vegetable mixture.

We observe all the nuances. We put the main character on a pillow of vegetables and cover them. It will take a little longer to stew raw fish and vegetables well - up to 15 minutes.

Three places for an appetizing undertaking in your menu.

1. Spicy fish is especially appropriate as a snack. Pieces playfully make friends with Borodino bread or boiled potatoes.
2. Or we eat Soviet classics for the second to the usual side dish - buckwheat and other cereals, stew with potatoes, stewed cabbage.
3. And if we want to add a recipe to a diet for weight loss, then we relieve it from oil and flour, as described above, and eat it for dinner or lunch, taking into account calories - by itself or accompanied by a light vegetable salad.

Diet recipe: minimum fat and zero bones

What is remarkable about the Soviet masterpiece is the ease of rework. We offer you the second option - completely boneless, airy, maximum protein, without excess fat and carbohydrates.

1. First, cut the fish into large pieces and boil or bake in the oven(180-200 degrees, preferably in foil). It is very easy to pull out large and small bones from fully prepared fish pulp.
2. The bonus of the method is less oil and no flour, since we do not fry anything. Just simmer the vegetables until cooked: after adding the tomato paste, it will take 10-15 minutes.
3. Pour the finished fish fillet with the marinade, cover with a lid and let cool. We send it to the refrigerator to brew - 4-5 hours. Even tastier - for the whole night.

Calorie dietary fish (calculated by the quantity from the classic recipe above) - no more than 250 kcal per 1 serving.

Now we usually call "marinade" a brine, sauce or mixture of spices, spices, seasonings, in which meat, poultry or fish is aged before heat treatment. And in this dish, the marinade is carrots and onions stewed in tomato, which are covered with pieces of fish. This name came to us from the classic recipe of Soviet times, when a simple but very tasty appetizer or salad was prepared from the minimum of products that were available, as you like. Let's remember and see two recipes, both with step-by-step photos.

But first, let's talk about what has changed in the snack now? The marinade has remained the same, the fish has changed. Previously, they cooked with the one that could be bought. For some reason, I remember the traditionally used pollock, or rather the pollock backs. I thought so in my childhood that “pollock backs” are a kind of fish.

What kind of fish is better to do under the marinade

What is the best way to cook? It definitely should not be bony and marine. Any meaty variety will do, here are a few examples:

1. any red salmon (pink salmon, chum salmon, char, salmon, trout, salmon, etc.);
2. pollock;
3. zander;
4. cod.

It can be pre-boiled or fried. From boiled it turns out a more dietary option, and from fried it is less healthy, but more tasty.

Red fish under the marinade: a classic recipe

Salmon are tasty on their own, but most of them are a bit dry. For example, pink salmon, from which I cooked. Therefore, I previously fried it, then it turns out to be very tasty - you will swallow your tongue! The kitchen, of course, is covered in splashes after frying, but it's worth it. However, let's go in order.

Ingredients for 2 servings:

• pink salmon - 200g;
• carrots - 1 pc;
• onion - 1 onion;
• tomato paste - 25g (1 tablespoon with a slide);
• sugar - a pinch;
• salt - to taste;
• allspice - 5-7 peas;
• bay leaf - 1 leaf;
• vegetable oil - 3 tbsp.

How to cook marinated fish, step by step recipe

When the snack is infused, it is ready. If you want to mix it, you want to put it on a plate as it is - a layer of fish, a layer of vegetables.

Marinated fish with onions and carrots

You will need:

• pollock - 400g;
• carrots - 4-5 pcs.;
• onions - 2 pcs.;
• vinegar - 1 tsp;
• tomato paste - 1 tbsp. or tomato sauce;
• bay leaf - 2 pcs.;
• sugar - 1 tsp
• black peppercorns - 5-6 pcs.;
• salt and black ground pepper to taste;
• flour for rolling;
• vegetable oil for frying.

Marinade for fish from carrots and onions with vinegar