Fish marinated with carrots and onions. The most delicious marinated fish

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

In general, this is a 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.

Pollock marinated with carrots and onions, a dish suitable for any diet, but with two nuances of preparation. Tomato marinade for fish must be prepared correctly. Use boiled fish instead of fried, as is usually recommended in the classic marinated fish recipe.

Say, boiled fish is fuuu? I will tell you how to cook pollock so that the mere thought of it warms your stomach.

And one more dietary difference between my cooking option and the classic recipe - tomato marinade for fish from carrots is prepared with a small amount of oil, but it turns out very tasty. There is also a secret here - read the step-by-step instructions carefully!

What to do if you do not like pollock? Take for example cod, hake or mackerel, cook following all the tips, and you will get not pollock, but, for example, very tasty marinated cod.
Before a step-by-step description of the recipe, I would like to give a few tips to those who are trying to diversify their diet menu with fish, but there is not enough imagination.

On a diet, in addition to fish marinated with carrots and onions, you can cook baked or.

Craving salted fish? Use a diet-adapted recipe. And at the following link you can find out the secrets of how to cook for diet food. More recipes with fish, you will find in the section ""

How to cook boiled fish under a marinade for weight loss so that it turns out to be fragrant and not inferior in taste to the classic cooking recipe? The peculiarity of the dish is that the longer it sits, the richer its taste. Therefore, such a fish can be prepared in advance and for the future. Pollock in a carrot marinade is perfectly preserved in the cold in a sealed container for several days.

Fish marinated with carrots and onions

• 500-700 gr of fish (hake, cod, pollock, limonella, sea bass, mackerel)
• half a carrot
• small bulb
• Allspice peas

Tomato marinade for fish with carrots

• 1 carrot
• 1-2 bulbs
• 1 st. a spoonful of vegetable oil
• 2 tbsp. spoons of tomato paste or 150-200 grams of frozen tomato puree (a great example)
• Vinegar
• Sugar
• Allspice peas
• Ground black pepper
• Bay leaf

Marinated fish calories per 100 g - 107 kcal
proteins/fats/carbohydrates - 14.1/ 4.2/ 3.2

How to cook pollock under carrot and onion marinade

1. Wash the fish, if necessary, gut and remove the scales. If the carcasses are large, cut them in half, or otherwise, so that they fit in the pan. The pieces must be large.
2. Boil water, put prepared fish, coarsely chopped carrots, onions and allspice into it, salt. There should be enough water to barely cover the food. Cook for no more than 15 minutes, then remove the pan from the heat. Leave pollock to cool in the broth - a must!
3. We will prepare the marinade for fish in a pan. Peel and grate the carrots on a coarse grater. Onion cut into checkers. Fry vegetables in a small amount of oil, add tomato paste. After 5 minutes, put 2-3 peas of allspice, bay leaf, add a few tablespoons of fish broth (directly from the pan with fish). Salt and add half a teaspoon of sugar or sweetener.
4. Simmer vegetables until cooked, periodically adding fish broth from the pan. Cooking vegetables takes about 2-25 minutes. At the end, pour in a tablespoon of rice vinegar, mix. Try the ready-made carrot and onion marinade. For any fish, be it pollock or cod, it should have a pronounced sweet and sour taste, if necessary, you can add a little more vinegar, salt or sugar.
5. Free the cooled boiled fish from the skin and bones, if necessary, cut into smaller pieces.
6. In a salad bowl or container with a lid, lay pollock and marinade from carrots and onions in layers. The first layer of vegetables, then fish pieces, then a thin layer of vegetable marinade, fish again and so on.

Juicy and tender fish marinated with carrots and onions is a frequent guest on the table of housewives. There are many 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.

Braised fish with carrots

Fish stew 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 sure 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. It is understandable. The price of pollock is quite low, and the beneficial properties are practically not inferior to expensive seafood. In addition, pollock belongs to dietary products, however, like all cod.

To prepare stewed pollock under a marinade of carrots and onions, 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-thawed and washed. All unnecessary parts are cut off and removed - tail, fins, giblets. After that, pollock is cut into portioned pieces. Pepper and salt the fish to taste.

Onions and carrots are peeled. Carrots are rubbed 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 calcined in a deep frying pan. To do this, it is heated over low heat (it should not touch the bottom of the pan), without bringing to a boil. You can check the degree of calcination by throwing a pinch of salt into the pan.

Onions and carrots are laid out in the pan. They should be fried for three minutes until soft. Then, sour cream and tomato paste are added. The resulting mixture is stewed for no more than a minute, after which water is poured. The liquid needs to be salted, pepper, add bay leaf and cloves.

The mixture is brought to a boil. Then, the fire is reduced to a minimum and the sauce languishes 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 pan is used.

Fried pollock is laid out in a pan with sauce. The fire is made above medium, everything is gently mixed and brought to a boil. Then, reduce the fire to low and simmer under the lid for another 10-15 minutes.

Ready stewed pollock is served hot. Mashed potatoes, vegetables, rice and other side dishes to taste will suit it.

Pollock in a slow cooker with carrots and onions

If you have a multicooker miracle helper, then you will be interested to know how to stew pollock with onions and carrots in it. For cooking, you need a minimum of products:

• 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 cleared of fins, tail and entrails. Pay special attention to the black film inside the abdomen. If you leave it, the finished dish will be bitter.

Prepared pollock is cut into pieces. If fillet is used, then it is immediately cut after washing.

Vegetables are cleaned and washed. The carrots are rubbed on a coarse grater, the onion is cut into pieces.

The bottom of the multicooker is lubricated with vegetable oil, a piece of butter is laid out 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 "Extinguishing" mode for 30-40 minutes. After this time, the dish can be served at the table.

Cod stew with carrots and onions

Cod is a fish that is great for people who follow a dietary or healthy diet. 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 simple to disgrace. Ingredients that will be required:

• 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 portioned pieces, laid out in a stew container and salted to taste. Let her lie down for 20-30 minutes.

Vegetables are cleaned and washed. The carrots are rubbed on a coarse grater, the onion is cut into small pieces. Vegetables are laid out on cod.

Vegetable oil and water are poured into the container. We put the contents on a slow fire and simmer for 45 minutes. The dish is ready!

Mackerel stewed with carrots and onions

Mackerel is an excellent source of protein (only 100 g of fish contains half the daily requirement!). Mackerel is considered fatty fish, therefore, it is not desirable for people suffering from liver diseases and kidney failure.

It's easy to prepare. We will need:

• mackerel - 2 pcs.;
• bulb - 1 pc.;
• carrots - 1 pc.;
• tomato paste - 3 tbsp. l.;
• vegetable oil;
• salt, pepper to taste.

Mackerel is cleaned from the insides, fins and tail. Particular attention is paid to black film. The fish is thoroughly washed and cut into portions.

Vegetables are cleaned and washed. The carrots are rubbed on a coarse grater, the onion is cut into half rings. Fry vegetables in vegetable oil, stirring until half cooked.

Sprinkle fish with spices and put on vegetables. We cover it with a lid (do not add water!) And simmer over low heat for 10-15 minutes.

Then, open the lid, add the tomato paste. Gently mix everything, 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 stew with carrots and onions

Hake is very well absorbed by the body, therefore it is widely used in dietary nutrition. It contains a huge amount of vitamins. Hake meat is more tender and fatter than the meat of the same cod.

For cooking you need to take:

• hake - 400 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• bay leaf - 2-3 pieces;
• pepper - 1 tsp;
• hot water - ½ tbsp.;
• flour - 2-3 tbsp. l.;
• salt to taste;
• vegetable oil - 3 tbsp. l.

Clean the fish from the insides, fins and tail, wash well. Cut into portions, pepper, salt. Roll the pieces in flour on all sides.

Heat vegetable oil in a frying pan and fry the hake until golden brown. Add finely chopped onion and grated carrots. Spread vegetables evenly.

Pour in hot water, add bay leaf and simmer hake with vegetables under a covered lid over low heat. Enough 15 minutes.

Fish in the oven with carrots and onions

Another option for dietary cooking is baking in the oven. The fish is very flavorful 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 a fillet, so we cut the fish, remove all the bones. Cut the onion into thin half rings, three carrots on a coarse grater.

Sprinkle the fish with salt and pepper. Then spread the vegetables and mayonnaise. Bake for 15 minutes at 200 degrees. After that, reduce the temperature to 20 degrees and simmer for 20 minutes. Serve hot.

Hake in the oven with carrots and onions

Hake can be cooked in the same way as cod in the previous recipe, but there is another, non-standard, option for cooking hake with carrots in the oven. Try cutlets "Red hake". For cooking you will need:

• hake fillet - 500 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• egg - 1 pc.;
• a slice of a loaf soaked in milk;
• salt pepper;
• breadcrumbs;
• butter.

Finely chop the onion and carrot and sauté in oil. Then, cool down.

Pass the hake fillet through a meat grinder, beat in the egg and mix thoroughly. Add bread, sautéed vegetables to the fish mass. Salt, pepper and mix again.

From the resulting mass, form small cutlets, bread them in breadcrumbs. Grease a sheet of baking sheet with butter, place 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 an incision.

Pink salmon with carrots and onions in the oven

Pink salmon or pink salmon, with regular use, can make up for the lack of many vitamins and minerals. 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 pieces;
• salt to taste;
• cheese (but you can without it).

Peel the pink salmon, wash, cut into portions. Cover the baking dish with foil, lay out the fish, salt. Drop ½ tsp on each piece. lemon juice. Put bay leaf, peppercorns.

Peel and wash onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Lay the vegetables on top of the fish.

Close the foil so that no air gets in and it does not open during the baking process. Bake salmon in the oven for 20 minutes at a temperature of 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 mackerel in the oven entirely in foil. To do this, take the following ingredients:

• mackerel - 1 pc.;
• lemon - 1 pc.;
• salt, pepper to taste;
• sunflower oil;
• onion - 1 pc.;
• carrots - 1 pc.;
• greens - to taste;
• cherry tomatoes - 300 g.

Rinse the mackerel, remove the insides. 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. Put them inside the fish.

Wrap mackerel in foil, put on a baking sheet and bake for 40 minutes at a temperature of 180 degrees. Drizzle the finished fish with the juice of one lemon. 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 it is cooked correctly.

To cook haddock in the oven you will need:

• haddock - 1-2 pieces;
• 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 onions and carrots - onions in half rings, carrots on a coarse grater.

Place the vegetables in a glass dish. Put the fish on top of the vegetables, salt. Add bay leaf, pepper. Bays of water so that the edges of the haddock were covered.

Stew the fish in the oven at a temperature of 220 degrees for one hour. This dish has nothing superfluous, so it is suitable for people on a diet and children.

Fish in tomato sauce with carrots and onions

Sea fish is best obtained in tomato with carrots and onions. It's easy to prepare.

For cooking 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.;
• a mixture of peppers - 1 pinch;
• dried spices optional (Provencal herbs, rosemary) - 1 pinch.

Clean the fish, cut into portions and set aside. If desired, it can be cut 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 to them. Stew a little and pour into a separate container.

Dip the fish in flour. Fry until golden brown in vegetable oil. Place on paper towel to absorb excess oil.

For cooking, you need a saucepan with a thick bottom or a deep frying pan. Put some onions and carrots on the bottom, fish on top, and then pour everything with tomato sauce.

Simmer over low heat for 20 minutes after boiling. Five minutes before readiness, add spices, mix gently, wait for a boil and turn off the heat. Let the dish stand for a while with the lid closed. Fish according to this recipe remains delicious even the next day.

Fish fried with onions and carrots

The recipe for fish fried under a marinade with carrots and onions is quite simple. Pollock, cod, mackerel, hake, haddock or any other white fish of your choice is 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, wipe with a towel and cut into portioned pieces. Salt, pepper and dredge in flour.

Fry the fish in vegetable oil until golden brown. Add finely chopped onion and grated carrots. Mix the 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 decorate the dish with parsley.

Fish marinated with carrots

To prepare marinated fish you will need:

• lightly salted herring fillet - 2 pcs.;
• onions - 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. In the finished liquid, sourness should be felt quite a bit.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Whatever dish we cook, in order for it to turn out delicious, the addition of various spices, herbs, and vegetables is always required. A specially prepared marinade will help enhance the taste of fish dishes. It has many varieties. It all depends on what the cooking method will be: in the oven, on the grill, salting or stewing. The classic fish marinade is suitable for marinating sea and river fish, delicious red salmon, trout and any other.

How to make marinade for fish

The marinade helps to bring out the taste of the product, but since there are many recipes and as many taste preferences, the sauces are different. With their help, the dish can be made spicy, spicy, sweet and sour, lightly salted or salted well. How to marinate fish depends on the recipe. The product can be soaked in the marinade in advance, or immediately cooked all together, poured with marinade at the end of frying or immediately before serving. Recipes for canning are very different from those needed for preparing a dish for lunch or dinner.

For frying

If you often cook fried foods, use different recipes for sauces. In this case, even the same product cooked in a pan will have different tastes and your family will never get bored. For the best impregnation, it will take at least half an hour of time. After you dip it into the prepared mixture, it is best to keep the carcass in the refrigerator. Foods such as lemon, which is often used to add a savory flavor to the sauce, can be added immediately during frying.

For salting

Products intended for long-term storage require the preparation of brine according to completely different recipes. The main component in them is salt, which will preserve the product. Depending on its quantity, the finished version of the dish will turn out salty or lightly salted. Lemon and other spices, such as cloves, peppercorns, coriander, can be added to it to give the pickle the desired taste. The way how to cook fish under a marinade for salting depends on how long you are going to store it. There are many delicious express ways with step by step photos.

Marinade recipes for fish

Although there are a lot of different marinade options, choosing the right one is not difficult. Photos of the finished dish show what the result is. To do this, you only need to choose a processing method:

• To obtain a lightly salted product, you will need a minimum of products, mainly salt, pepper, lemon. For long-term storage, the carcasses will have to be filled with oil.
• For red species, lemon, olive oil, wine, balsamic vinegar are often used.
• On the grill, river and sea fish will be flavored with red onions, tomatoes, sesame seeds.
• In the oven or microwave, carrots, onions, tomato puree, any vegetable marinade, mayonnaise are suitable for any kind of fish.
• Cinnamon, thyme, sage are suitable for cold or hot smoked products.

With carrots and onions

• Cooking time: 60 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 112 kcal.
• Destination: for lunch.
• Cuisine: Russian.

The two most common ingredients that will always be found in any kitchen are onions and carrots. They make a wonderful marinade. It goes well with pollock, hake, mackerel. This recipe has been used for decades due to its simplicity and great taste. Plus, you don't have to spend a lot on it. Fish marinated with carrots and onions is suitable for both frying and stewing.

Ingredients:

• fillet - 400 g;
• onions - 1-2 pcs.;
• medium-sized carrots - 5 pieces;
• tomato juice or tomato sauce - 3-4 tbsp. spoons;
• peppercorns - to taste;
• bay leaf - 2 pieces;
• sugar - 1 tbsp. spoon;
• vinegar - optional.

Cooking method:

1. Grate the carrots on a coarse grater, cut the onion into half rings.
2. Fry the onion in a tablespoon of vegetable oil until translucent. This takes about 1-2 minutes, then add the carrots. Pass for another 3-4 minutes.
3. Pour in the tomato paste, diluted with water to the consistency of sour cream. Simmer for a couple of minutes, then fill the mass with water to make it a little more liquid.
4. Add spices, salt, sugar.
5. Taste the sauce, adding 1 teaspoon of vinegar if desired.
6. The sauce is ready. It is necessary to stew the product in it, previously fried in flour, then put it in the refrigerator for a couple of hours so that the dish is infused.

White marinade

• Servings: 5 persons.
• Calorie content of the dish: 15 kcal.
• Destination: for lunch.
• Cuisine: Russian.

The white marinade makes the dish almost a delicacy. It will be a wonderful decoration of the festive table, but you need to cook it at least a day before serving. The white marinade recipe is suitable for meaty carcasses, choose which ones for yourself. The unusualness of this cooking option is that the carcasses, after lying in the liquid, become as if covered with a jelly fish broth. This amount of marinade is enough for 1 kilogram of product.

Ingredients:

• water - 1 l;
• vinegar 6% - 200 ml;
• sugar - 1 tbsp. spoon;
• bay leaf - 2-3 pieces;
• salt - 1.5 tbsp. spoon;
• black pepper - 10 pieces;
• cloves - 7 pieces.

Cooking method:

1. Boil water, then add all other ingredients to it.
2. For lovers of a spicier taste, you can increase the amount of pepper.
3. Boil the water for 1 minute, then slowly pour in the vinegar.
4. The finished product can be used as a marinade for fried fish.
5. The liquid should cover the carcasses by no more than 0.5 centimeters.
6. All together you need to boil for about 2 minutes, then let the dish cool and send it to the refrigerator for about 12 hours.

With soy sauce

• Servings: 5 persons.
• Calorie content of the dish: 125 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Soy sauce began to be used not very long ago, but quickly became a tastier substitute for vinegar. Marinades with the addition of this component will cope not only with enhancing the taste of fish, but also any other dishes, such as barbecue. Fish marinated with soy sauce can be cooked in any desired way: using a double boiler, frying in a pan or grill. The prepared sauce should only lightly cover the carcasses, otherwise they will come out too salty. If you don't like basil, you can add coriander, rosemary, dill, ginger, parsley, or any other seasoning instead.

Ingredients:

• soy sauce - 100 ml;
• lemon - ½ pc.;
• garlic - 1 clove;
• sugar - ½ teaspoon;
• dried basil - ¼ teaspoon;
• ground pepper - ¼ tsp.

Cooking method:

1. Grind garlic in a mortar or pass through a press.
2. Mix sauce with pepper, basil, sugar.
3. Squeeze lemon juice on top.
4. Add garlic to the total mass.
5. After that, you can rub the carcasses with marinade (about 800 g), then leave to soak for 30 minutes.

For red fish

• Cooking time: 10 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 141 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Red fish will become as appetizing as in the photo in culinary magazines if you prepare a delicious and savory marinade. Rolled in this sauce, it is perfect for grilling and will be a serious competitor to any other dish made on fire. Marinade for red fish according to this recipe is suitable for 4 carcasses. After you clean and rinse them, make small cuts all over the surface. Then the fish under the marinade is better soaked.

Ingredients:

• olive oil - 2 tbsp. spoons;
• lemon - 1 piece;
• salt - to taste;
• spices - to taste;
• marjoram - 1 bunch.

Cooking method:

1. Peel the lemon zest and squeeze the juice into a bowl. It is recommended to cut the remaining lemon and add to the fish later.
2. Chop the marjoram.
3. Mix fresh herbs, spices, salt with lemon, pour in 2 tablespoons of oil.
4. Rub the carcasses with the resulting sauce, put in the refrigerator for 30 minutes.
5. Baste the fish with the marinade periodically while grilling.

For steamed fish

• Cooking time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 103 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The steamer does an excellent job of cooking oily fish, which is better not to fry, so as not to add even more calories to it. The steamed recipes are suitable for those who are on a diet, and the delicious marinade makes the fish so you won't be able to put it down. This marinated fish recipe gives the dish a slight sourness, not only due to the lemon often used with fish. This task will be entrusted to useful cranberries.

Ingredients:

• cranberries - 1 tbsp.;
• salt - 1 teaspoon;
• lemon - ½ pc.;
• seasoning - optional.

Cooking method:

1. Cranberries, fresh or frozen, place in a saucepan and mash.
2. Squeeze the juice of half a lemon on the berries, add salt, mix.
3. With the finished marinade, it is necessary to grate the carcasses that have been cleaned, washed and dried with paper towels.
4. Marinating time - 1 hour, after which the fish must be sent to a double boiler for 30 minutes.
5. The indicated amount of sauce is suitable for 3-4 medium-sized carcasses.

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