Fish in a slow cooker: recipes with photos. In a slow cooker, fish dishes Fish in a slow cooker with champignons

How can you not only enjoy the taste, aroma and attractiveness of cooked food, but also enjoy the very process of creating your favorite dish? It’s very easy if you take advantage of the wide capabilities of a smart kitchen gadget. Everything is like in a fairy tale: according to the pike's command, according to our wishes - cook the fish in a slow cooker!

Hake, blue whiting, pollock or cod are suitable for preparing this healthy dish with a spicy twist. A fragrant marinade with a subtle acidity will imbue the fish with the aroma and juice of fresh vegetables.

Ingredients:

• bulbs - 2 pcs.;
• salt - 20 g;
• regular sugar - 10 g;
• tomato paste - 150 g;
• Bulgarian pepper;
• apples (certainly sour) - 2 pcs.;
• cod fillet - 1 kg;
• vegetable oil - 60 g;
• sweet carrots - 2 pcs.;
• peppercorns (3 pcs.), bay leaf.

Cooking method:

1. First, let's make the marinade. Install the “Frying” program. Pour fresh oil into the multicooker bowl, add the peeled, washed and chopped onions into half rings. Stirring continuously, fry the vegetables until the pieces become transparent.
2. At the same time, cut the peeled carrots into circles or coarsely grate them. Remove the seeds from the pepper, divide the fruit into 4 parts, then chop into strips. Add the prepared vegetables to the onion and continue the heating process for another 10 minutes.
3. Cut the peel off the apples, finely grate the pulp and add it to the rest of the dish. Season the food with salt, sugar, tomato paste, spices and don’t forget to mix everything. We leave the unit on the same program until the vegetable marinade begins to boil.
4. Cut the cod fillets, washed and dried with napkins, into pieces. We will not fry the fish as we usually do. In the pan of the device, a wonderful vegetable marinade is already emitting its fragrant odors, which will provide the dish with a delicious flavor bouquet.
5. Place the fish in the resulting mixture, completely immersing the fillet pieces in it. Add a laurel leaf. Turn on the “Extinguishing” program, select the time on the display for 1 hour. The further process takes place without the “human factor”, that is, without us.
6. When the appliance has finished working and the bowl of food has cooled down, put it in the refrigerator. Marinated fish is especially good when served cold. But this is a matter of taste!

Place the pieces on plates. Stir the contents of the bowl and generously pour the aromatic mixture over each serving.

Steamed fish in a slow cooker

This is the simplest, most convenient and fastest way to prepare a satisfying, appetizing and healthy dish for the body. See for yourself the results!

Grocery list:

• ripe tomatoes - 2 pcs.;
• olive oil - 60 ml;
• lemon;
• fresh fish - 500 g;
• bow feather - 5 arrows;
• sweet carrots;
• seasonings, salt, spices;
• ground pepper;
• parsley, dill - 1 bunch each.

Cooking procedure:

1. We clean the fish from scales, cut off the head and fins. We gut the carcass, wash it under running water and pat dry with paper towels.
2. Treat the prepared product with salt, pepper and spices, season with lemon juice and leave in the aromatic composition for 2 - 3 hours.
3. Wash all the vegetables and table greens well. We cut the tomatoes into thin slices, chop the carrots into strips, and finely chop the fresh herbs.
4. Grease the grate of the steam container of the multicooker with oil and lay out the pieces of marinated fish, placing them slightly apart from each other. Pour boiled water into the bottom of the bowl, turn on the “Steam” mode and set the time to 30 minutes.
5. Serve the dish with a side dish of rice and a light vegetable salad.

Steamed fish is an ideal duet dish, representing a harmonious combination of tastes and aromas of various products.

With potatoes

Guests are on the doorstep, and we still have a horse on the stove? No problem. Stewed fish and potatoes will appear from the slow cooker before friends have drunk a glass of aperitif preceding the feast.

List of components:

• ripe tomatoes - 3 pcs.;
• olives or olives - from 10 pcs.;
• potatoes - 4 pcs.;
• cucumbers (salted or pickled) - 3 pcs.;
• fish (frozen or fresh) - 500 g;
• bulb;
• vegetable oil - 40 ml;
• sour cream - 100 g;
• salt, herbs, pepper.

Cooking process:

1. We remove the frozen fish from the chamber in advance, leave it in the room for natural thawing, then clean it, gut it and cut it into portions. We remove the head and fins and then use them for other purposes (for example, making soup).
2. We peel the onion and chop it into half rings. Divide the potatoes into cubes, chop the peeled carrots into strips, and cut the tomatoes into slices. Turn on the multicooker to the “Baking” mode, pour fresh oil into the bowl, lay out the chopped vegetables and fry them until soft.
3. Next, add the chopped cucumbers and simmer for 10 minutes without changing the device program.
4. Add potatoes, olives cut into rings or olives, as well as pieces of fish to the products. Season the ingredients of the dish with salt and, if desired, pepper. Set the “Extinguishing” program for 1 hour.
5. At the end of the unit’s operation, place the chopped herbs in the bowl and leave the device on heating for 15 minutes.

We place the delicious pieces on a serving plate, beautifully place the potatoes and vegetables next to them and serve the dish to the table.

How to cook fish in foil in a slow cooker

The method of obtaining healthy food in metal paper has today become a real hit in the culinary arts. It is especially convenient to cook fish in foil using your favorite kitchen appliance.

Required Products:

• vegetable oil;
• cheese - 100 g;
• onions - 3 pcs.;
• ripe tomatoes - 2 pcs.;
• homemade sour cream - 200 g;
• tilapia fish (fillet) - 3 pcs.;
• mayonnaise - 50 g;
• salt, seasonings.

Cooking features:

1. Peel the onions, cut them into half rings and place them in a deep plate. Add spices, salt, mayonnaise and sour cream. Mix the mixture well and then coat the portioned pieces of fish with it. Place the tilapia in the refrigerator for 25 minutes.
2. We form a rectangle out of foil and make vertical sides from the edges of the paper. We build a kind of “boat” so that the juice from the products does not flow beyond its boundaries.
3. We place our design on the bottom of the bowl, put the marinated fish in foil, and put tomato slices on top. Sprinkle the ingredients of the dish with coarsely grated cheese, close the appliance, set the “Baking” mode for 15 minutes and press “Start”.

The unit beeps to indicate the end of the tilapia cooking process. Serve fish with your favorite side dish or as a separate dish.

Cooking with rice

The simplest Japanese multicooker was originally called an electric rice cooker and was intended specifically for cooking this grain. The modern device also produces other dishes, but it has not changed my long-standing “love” for rice.

List of products:

• tomatoes - 300 g;
• garlic cloves - 3 pcs.;
• bulbs - 2 pcs.;
• sea ​​fish fillet - 400 g;
• lemon;
• rice - 250 g;
• filtered water - 200 ml;
• vegetable oil;
• salt, herbs, pepper.

Step-by-step preparation:

1. We cut up the fish. If we have fillet, cut it into portions, add salt and pepper, sprinkle with lemon juice and sprinkle with chopped dill and parsley. It would be a good idea to pour olive oil over the workpiece. Cover the food and keep it in the refrigerator for at least an hour.
2. Chop the peeled onions, garlic cloves and herbs. We turn on the unit to the “Baking” mode, grease the bowl of the device with fresh oil and fry the ingredients in the following order: the onion comes at the very beginning, and after seven minutes - the remaining components of the dish.
3. Add well-washed rice to the vegetables, season it with salt and pepper, and place pieces of marinated fish on top. Select the “Pilaf” program and set the time to 30 minutes.

We carefully take out the divinely delicious dish and enjoy the fruits of technological progress.

Instant fish pie

The baked goods presented are also called “upside-down”. You need to add any of the epithets to the name of the dish - tasty, excellent, fast. Or all together.

Required components:

• sifted flour - 180 g;
• fresh kefir - a glass;
• potatoes - 6 pcs.;
• butter;
• bulb;
• egg;
• can of canned fish;
• soda - 12 g;
• salt.

Cooking technology:

1. Cut the peeled potatoes into thin slices. We treat the multicooker bowl with oil and place vegetable slices on the bottom, as well as the sides of the dish (one row). We do this carefully, since the decorated root vegetables will become the basis for the pie filling.
2. Remove the fish from the jar, knead it well with a fork and place it in an even layer on the potato plates. Place finely chopped onion on top. If desired, it can be pre-fried.
3. Mix fresh kefir, flour, egg, salt and soda in a mixer glass, thoroughly beat the products until the consistency of pancake batter. Pour the resulting mixture over the fish.
4. Set the “Baking” mode and the cooking time to 1 hour. If our device does not have a special moisture collector, be sure to blot the lid with napkins so that the condensation that collects does not wet the delicious crust of the product.
5. Leave the finished baking in the bowl for a few minutes, then cover with a plate and turn the contents of the pan onto it.

Try how tender and tasty the fish pie with delicious golden crusts turned out to be!

• fresh sour cream and mayonnaise - 40 g each;
• bulbs;
• mackerel - 2 carcasses;
• oil (olive or sunflower);
• salt pepper.

Cooking method:

1. When choosing a fish, do not fail to “look” into its clear eyes, check the cleanliness of the gills and pay attention to the shiny surface.
2. If so, the product is of high quality.
3. Finely chop the peeled onion, mix it with sour cream, mayonnaise and chopped herbs (basil, thyme, rosemary or fennel). Lubricate the fish thickly with the resulting mixture and place it in the multicooker bowl.
4. Set the “Baking” program and select a cooking time of 35 minutes. The duration of baking depends on the power of the kitchen appliance.

An excellent side dish for fish would be boiled rice or mashed potatoes. Not a dish, but the height of bliss!

flour - 100 g;

salt pepper.

Cooking method:

1. If necessary, defrost the fish, clean, gut, wash and pat dry with napkins. Cut the carcass into pieces, season with pepper, salt and leave for a quarter of an hour in this state.
2. Sift the flour into a plate and roll each part of the product in it. You can do this in a plastic bag so as not to dirty the dishes.
3. All that remains is to pour fresh oil into the bowl of the device and turn it on to the “Baking” mode. Heat the fat and lay out the pieces of fish, keeping a small distance between them. We prepare the food for half an hour, turning the portions 15 minutes after the formation of a dense pink crust.

Serve the dish with the desired side dish and fresh vegetables.

Fish in a slow cooker has opened a new era in the quick and economical preparation of breakfast, lunch or dinner. A little time will pass, and “smart” technology will return women’s “freedom” from kitchen dependence. True, one question remains - do we need this? But for now, without a twinge of conscience, we enjoy the fruits of technological progress!

If desired, you can cook fish in a slow cooker, stewed, steamed or fried. Also, fish soup, fish cutlets, solyankas, and casseroles are prepared in multicookers.

Fish stewed in a slow cooker with cauliflower

Ingredients:

• 1 kg fillet of any not too fatty fish;
• 1 piece of onion, sweet pepper and carrot;
• ½ head of cauliflower;
• pepper, salt, butter.

Wash carrots, onions and sweet peppers, peel and cut into large pieces. Separate the cauliflower into florets.

Place butter in the multicooker bowl. Simmer the onion on it in the “Baking” mode for 7 minutes.

Add vegetables and washed gutted fish to the bowl. Salt the dish, pepper it and add a little water. Cook the fish in the “Stew” mode for 40-50 minutes.

Fish and potatoes in a slow cooker

Fish and potatoes in a slow cooker

Ingredients:

• 500 g fish fillet;
• 1 carrot and onion;
• 2 tbsp each of ketchup, sour cream and vegetable oil;
• 5 potatoes;
• 1 bay leaf;
• pepper and salt.

Cut the fish into small pieces. Chop the onion into small cubes and grate the carrots.

Pour a little vegetable oil into the multicooker saucepan. Put onions and carrots there too. Place fish pieces on top. Set the dish to cook in the “Baking” mode for 20 minutes.

In 20 minutes. open the lid of the multicooker, mix all the ingredients and add ketchup and a little sour cream to the mixture. Season with salt and pepper. Place the bay leaf in the dish and mix everything again.

Remove the skin from the potatoes, cut them into cubes and add salt. Place the potatoes in the slow cooker. Select the “Stew” mode and cook the dish for 1 hour.

Fish casserole with cauliflower in a slow cooker

Fish casserole with cauliflower

Products:

• 500 g fillet of any fish;
• 500 g cauliflower;
• 1 onion;
• 3 eggs;
• 100 g cheese;
• 1 tbsp paprika;
• 3 tbsp sour cream;
• salt, herbs, vegetable oil.

Separate the cabbage into florets and boil for 10 minutes. for a couple. Cut the onion into half rings and the fish into pieces. Grate the cheese.

Pour vegetable oil into the multicooker bowl. Place onion there, fish on top, and cabbage on top.

Mix eggs in a bowl with paprika, sour cream and herbs. Salt and pepper the sauce. Pour the dressing over the ingredients in the bowl. Sprinkle the dish with grated cheese.

Close the multicooker lid and switch it to the “Baking” mode. Cook the dish for about 40-45 minutes.

Fish with carrots, onions and sour cream

Ingredients:

• 500 g fish fillet (preferably sea);
• one carrot and one onion;
• 100 ml sour cream;
• 1-2 peas of allspice;
• 5 black peppercorns;
• black pepper and salt to taste;
• ghee;
• fresh greens.

Thaw the fillet, wash and cut into medium-sized pieces. Grate the carrots on a medium grater. Cut the onion into thin rings.

Melt ghee in a frying pan. Fry the onion for a couple of minutes, then add the carrots and sauté the vegetables for about 3 more minutes.

Place all the ingredients prepared in this way into a multicooker bowl and pour in sour cream. Mix everything well. The sour cream should cover both vegetables and fish. Pour some water into the multicooker.

Set the “Stew” mode and cook the dish for 40 minutes. Shortly before finishing cooking the fish with sour cream, add finely chopped herbs to the bowl.

Fish stewed in a slow cooker with tomato sauce

Stewed fish

Ingredients:

• 800 g fish fillet;
• one carrot and one onion;
• 3 tomatoes;
• sugar 0.5 tsp;
• salt and spices to taste.

Wash and clean vegetables and fish. Grate the carrots on a coarse grater, chop the onion very finely. Cut the fish into pieces.

Pour vegetable oil into the multicooker bowl, put onions and carrots in it. Place fish pieces on top.

To prepare the sauce, grate the tomatoes into a small bowl. Add salt, sugar, spices to the mixture. Mix everything thoroughly.

Pour the sauce into the multicooker bowl and mix everything well. Set the “Stew” mode and cook the fish for 50 minutes.

How to cook fish casserole in a slow cooker

Fish casserole

Ingredients:

• 500 g of sea fish;
• 100 g cheese (hard);
• 2 eggs;
• 1 piece of onion and carrot;
• salt, pepper, sunflower oil;
• 80 ml milk;
• a handful of breadcrumbs.

Soak crackers in milk. Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil in a multicooker in the “Baking” mode until cooked.

Grind the fish fillet into minced meat in a meat grinder. Mix the soaked crackers into the mixture. Pour the remaining milk into the minced meat, add fried vegetables, eggs, pepper and salt. Mix everything thoroughly.

Transfer the mixture into the multicooker bowl and smooth out thoroughly. Turn on the “Baking” mode and cook the casserole for 30 minutes.

Grate the cheese on a fine grater. After 30 min. put it in the casserole bowl. Turn on the “Baking” mode again and cook the dish for another 10 minutes.

Fish casserole with potatoes

Ingredients:

• 500 g fish fillet;
• 5 potatoes;
• 1 onion;
• 2 tomatoes;
• 2 cloves of garlic;
• 100 g sour cream;
• 100 g cheese;
• dill, pepper

Wash the fish fillet and cut into pieces. Cut the potatoes into thinner slices, the onions into half rings, and the tomatoes into wide rings.

Mix sour cream with finely chopped dill and crushed garlic. Place potatoes in a multicooker bowl, pour in sour cream sauce, salt and pepper. Place fish on top of potatoes. Pour the sauce over everything again.

Place onions and tomatoes on top. Drizzle them with sauce. Sprinkle the dish with cheese and cook in the “Baking” mode for an hour.

Fish solyanka in a slow cooker

Fish solyanka in a slow cooker

Ingredients:

• 500 g pink salmon fillet;
• 1 can of olives;
• 5 pickled cucumbers;
• 2 carrots;
• 1 onion;
• a little celery;
• 2 pickled tomatoes;
• 7 potatoes;
• dill.

Finely chop the onion and carrots, and mash the salted tomatoes with a fork. Place the vegetables in the multicooker bowl and add a little vegetable oil to the mixture. Cook the dish in the “Baking” mode for 10 minutes.

Cut the pickled cucumbers into thin slices and place them in the multicooker bowl. Cook the hodgepodge for another 10 minutes.

Peel and cut the potatoes. Add a little water to the multicooker bowl. Place potatoes into tomato mixture. Add coarsely chopped fish along with the potatoes.

Turn on the “Stew” multicooker mode and cook the dish for 1 hour. In 10 minutes. until the hodgepodge is ready, add olives, celery and dill. If desired, you can pour some olive brine into the hodgepodge.

Step-by-step recipe for cooking fish soup in a slow cooker

Fish soup in a slow cooker

Ingredients:

• 500 g pink salmon;
• 4 potatoes;
• onions, carrots - 1 piece each;
• 50 g celery;
• salt and herbs;
• 1 tomato.

Clean the fish, leaving the head, fins and tail. Cut pink salmon into large pieces. Peel the potatoes and cut into not too large cubes. Chop the carrots into thin pieces.

Cut the onions and tomatoes into small cubes, and the celery into slices. Place all the vegetables in the multicooker bowl. Place pieces of fish on top of them.

Pour water into the bowl just below the top mark. Salt the soup, pepper, add some seasonings. Close the multicooker lid, set the “Stew” mode and cook the dish for 1 hour.

In 10 min. Before the end of cooking, add herbs and spices to the soup. Place 2 bay leaves. At the final stage, set the multicooker to the “Warming” mode and leave the soup to steep for another 10 minutes.

Fried pink salmon in a slow cooker step by step

Fried pink salmon in a slow cooker

Ingredients:

• 1 pink salmon;
• spices, salt, vegetable oil.

Peel the pink salmon from scales and remove the entrails. Rinse the fish and cut off the fins. The head should also be removed. If desired, the fish can also be cleaned of small bones.

Mix spices and salt in a bowl. If necessary, grind the mixture into powder with a kitchen hammer. Thoroughly coat the fish with spices, outside and inside. Leave the carcass to marinate at room temperature for 40 minutes.

Cut the fish into not too thin portions. Pour vegetable oil into the multicooker bowl and heat it. Place pieces of marinated fish in oil. Turn on the “Frying” mode and cook pink salmon for half an hour.

Steamed fish in a slow cooker

Steamed fish in a slow cooker

Ingredients:

• 500 g red or white fish;
• sunflower or olive oil;
• a little lemon juice;
• 2 cloves of garlic;
• Provençal herbs;
• dried herbs;
• pepper, fish spices, salt to taste.

Wash the fish, clean the insides, cut off the fins and head and dry. Peel and mash the garlic.

Add Provençal herbs and lemon juice to the olive oil. Put garlic paste there. Mix everything thoroughly.

Rub the fish with salt and spices. Spread it with butter and herb sauce. Sprinkle the fish with dried herbs.

Set the multicooker to the appropriate mode. Pour water into it and place a special container. Place the fish in a container and cook for about 15 minutes.

Fish with rice and vegetables in a slow cooker

Fish rice with vegetables

Ingredients:

• 600 g of sea fish;
• rice and green beans - 1 tbsp each;
• ½ cup corn;
• 2 tbsp vegetable oil;
• carrots and onions - 1 pc.;
• salt and spices for fish.

Rinse the rice thoroughly several times. Cut the fish fillet into slices lengthwise. Chop the carrots and onions into cubes of the same size.

Pour vegetable oil into the multicooker bowl. Put vegetables there and lightly fry in the “Pilaf” mode. Add pieces of fish to the bowl, add spices, green beans and corn. Mix everything well.

Sprinkle rice on top of vegetables and fish. Pour in water so that it covers the ingredients by about two fingers. Salt the rice, close the multicooker lid, set the “Pilaf” mode again and cook the dish for half an hour.

After this time, open the lid and take the sample. If the rice is still a little hard, turn on the “Keep Warm” function and leave the dish to cook for a few more minutes.

When preparing this dish, cauliflower can be replaced with broccoli. You can also make fish with both types of cabbage.

In principle, any fish is suitable for this recipe, but today we will prepare catfish. Those who carefully monitor their figure are very fond of preparing it, since this inhabitant of quiet creeks and rivers contains the required amount of useful and extremely necessary substances for the human body. This river fish contains a lot of vitamins from group B, as well as vitamins E, C, provitamin A. In addition, the composition of the catfish carcass includes all kinds of microelements in a certain combination, quickly digestible proteins, and essential acids. That is why dishes made from such river fish are considered nutritious, tasty and very healthy.

At the same time, catfish is classified as a dietary product and all dishes made from it are safely included in various dietary menus.
It is recommended to eat dishes made from river fish such as catfish for those who have a weakened immune system due to illness, as well as for those who need to have good skin and hair condition and strengthen the nervous system.

For all its usefulness, catfish has one unpleasant feature - it smells very strongly of mud, but this is not a reason to refuse such a useful product. The smell of mud can be easily eliminated with freshly squeezed lemon juice, in which the catfish should be soaked for about thirty minutes.

Those who would like to try a wonderful catfish dish are recommended to cook it in, in which case all the beneficial properties are retained in such fish.

We are preparing a dietary dish.

To prepare an excellent dietary dish in a slow cooker - “Catfish in a monastic style”, you will need a set of the following components:

– catfish carcass (1.3 kg);
– spices for fish and sea salt;
– oyster mushrooms or champignons (260 g);
– vegetable oil (two tablespoons);
– fresh cranberries and herbs for decoration;
– large onions and carrots (one piece each).

If the catfish was purchased not in the form of pieces, but as a carcass, then it must be processed and gutted, and after such processing, rinsed under strong pressure of cold water. The head and tail of a catfish carcass should be cut off, however, these parts should not be thrown away, since they can later be used to prepare a wonderful fish soup.

Wash the oyster mushrooms or champignons very thoroughly, cut into pieces of arbitrary sizes after the water has completely drained from them. Place the mushrooms cut into pieces into the bowl of a multicooker, pour in deodorized vegetable oil and add a little salt.

The processed catfish carcass should be placed on top of the chopped mushrooms, add all the necessary spices and add a little salt, and add a layer of carrots cut into rings on top.
Cut the peeled onion into pieces and pour them into the bowl of the multicooker on top of the carrots. Set the multicooker to the “Baking” or “Frying” mode, then cook the catfish like a monastery for forty minutes.

Any fish fillet (hake or pollock) - 1 kg. Champignon-0.5 kg. Lemon-1/4 pcs. Butter-100 gr. Cream-200 gr. Flour-2 tbsp. Carrots, onions - 1 pc. Salt, pepper to taste. Greens for decoration.

Preparation:Prepare the sauce. We cut the mushrooms into slices, the onion into half rings, grate the carrots on a coarse grater, put it all in a slow cooker, add another 50 grams. oil and fry in the “Baking” mode for 10 minutes. Next, add 1/4 lemon juice, salt, pepper and cook for another 5 minutes (the mushrooms and juice should boil). Add more flour and cream, stir well, and cook in the same mode for another 3 minutes. Pour the sauce into a separate container. Salt and pepper the fish fillet. Melt 50 grams in a slow cooker. oil, put the fillet there and fry in the “Baking” mode on both sides for 5 minutes. Pour the prepared mushroom sauce over the fish and bake in the same mode for about 40 minutes; remove the valve from the multicooker. Mashed potatoes or pasta are ideal as a side dish. Bon appetit!

Until today, it never even occurred to me to cook fish with mushrooms in a slow cooker. In my case, this is cod and wild mushrooms (but, as it seems to me, it can be prepared from any fish, and replace wild mushrooms with champignons). I probably wouldn’t have known how incredibly delicious it was if it weren’t for chance. Although, it would be more correct to say, circumstances. After all, it was thanks to circumstances that I cooked cod with mushrooms in a slow cooker for the first time today.

Ingredients

1. Cod - 800 gr. (approximately)
2. Fresh mushrooms (forest or champignons) - 400 gr.
3. Onions - 2-3 pcs.
4. Lemon - ½ pc.
5. Salt - to taste
6. Pepper (black, ground) - to taste

1. We will need fresh wild mushrooms that do not require pre-boiling. As a rule, these are chanterelles, boletuses, and boletuses. But be sure to carefully sort the mushrooms, clean them of dirt, pine branches, and needles. Then we wash and chop. And cut the defrosted and washed cod carcass into portions. If the fish has a head and giblets, then, of course, before this we clean, gut, cut off the head, tail and fins. So, the cod was cut into pieces. Next, sprinkle them with lemon juice, salt and pepper. Let the fish lie there. At this time we will peel and chop the onions and proceed to the next step.

2. Pour oil into the multicooker pan and add the mushrooms. Turn on the multicooker to “Baking”. We will fry the mushrooms alone for about 6-8 minutes, do not close the lid. To prepare this dish, I did not allow all the moisture to evaporate from the mushrooms.

3. Add onion to the mushrooms. Stir and continue frying for another 5-6 minutes. Let's turn off baking.

4. As I already noted in step 2, I don’t allow the moisture to completely evaporate. And by the time “Baking” is turned off, the fried mushrooms and onions look like this (see photo).

5. Place the cod on the onion-mushroom “pillow”. If the pieces do not fit in one row, place them on top of the first. Then, we close the lid, select the “Fish” mode and time 20 minutes. I'll make an explanation. In Oursson MP5010PSD this mode operates without pressure, and the approximate temperature level is 120 degrees. If I were preparing the dish in my other multicooker (Redmond M170), I would set the “Stewing” mode (product “Fish”).

6. After the signal, the dish is completely ready. We can carefully remove the fish onto a plate. And place the mushrooms on top or next to each other (as you like here).