One of my family's favorite fish recipes is fish marinated with carrots and onions. I remember how, as a child, my mother cooked fish marinated with carrots and onions, and we, enjoying the amazing aroma from the oven, looked impatiently into the kitchen - when they would call us to the table ...
Perhaps this dish can be put on a par with the classic recipes of the Soviet era, such as Olivier, Mimosa and Prague Cake - their popularity can only be envied.
About this mother's dish, without exaggeration, one can say: "you will swallow your tongue under the marinade." Recipe for fish marinated with carrots in classic version I cook quite often, especially in winter. In order for the fish fried under the marinade to turn out tasty, only one condition is needed: the fish fillet must be pitted. Cooking fish under the marinade is not a complicated process: all the ingredients are available, and this process does not take much time.
I tried marinated fish in the classic version in many places: in the factory canteen, in sanatoriums, in pioneer camps, in cafes ... but the most delicious fish under the marinade is obtained by mom's recipe. Moreover, cold fish marinated with carrots and onions seems to me tastier. I really hope that you will also like my modest recipe for fish marinated with carrots.
Ingredients:
- 1 kg catfish fillet (hake, pollock, perch, etc.);
- 2 eggs;
- 2 bay leaves;
- 0.5 cups of flour;
- 1/3 cup vegetable oil;
- 2 large onions;
- 2 large carrots;
- 4 tablespoons of tomato sauce;
- 1-2 bay leaves;
- 6-8 black peppercorns;
- salt and pepper to taste.
How to cook marinated fish:
We cut the thawed fish fillet into approximately the same, not very large pieces (4-5 cm).
Salt and pepper the fish pieces to taste.
In a separate bowl, beat eggs with salt and pepper.
Pour flour onto a plate.
Roll each piece of fish first in flour.
And then dip in the egg.
We spread the pieces of fish in a well-heated pan with vegetable oil.
Fry fish fillet on each side until golden brown.
Peel the onion and cut into half rings.
We clean the carrots and rub on a coarse grater.
Saute carrots in vegetable oil until soft, for 10-12 minutes.
Transfer the carrots from the pan to a large bowl.
Fry the onion in vegetable oil over low heat until light golden brown, also 10-12 minutes.
We put the onion to the carrots, add the tomato sauce.
Salt and pepper to taste onions and carrots and mix.
Lay the fish in a single layer in a baking dish. It is not necessary to pre-lubricate the mold with oil.
Put the vegetables on top of the layer of fish in a baking dish.
Top with bay leaf and peppercorns.
We cover the form with a lid and bake for 20-25 minutes in an oven preheated to 180 degrees.
It turns out incredibly tasty fish under the marinade, which is good both hot and cold.
juicy and tender fish under the marinade of carrots and onions - a frequent guest on the table of hostesses. 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 beneficial features practically not inferior to expensive seafood. In addition, pollock refers 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. Will suit him mashed potatoes, vegetables, rice and other side dishes to taste.
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 him ready meal 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 slow cooker 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 are on a diet or diet. proper nutrition. 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 daily allowance!). 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 stewed fish 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 diet cooking dishes - 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 baking sheet 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).
Clean 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
It works best sea fish in tomato with carrots and onions. It's easy to prepare.
For cooking you will need:
- maritime 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 portions. 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.
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 delicious snack Or a salad, whichever you prefer. 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:
- any red salmon (pink salmon, chum salmon, char, salmon, trout, salmon, etc.);
- pollock;
- zander;
- 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 - 400gr;
- 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 taste;
- flour for rolling;
- vegetable oil for frying.
Marinade for fish from carrots and onions with vinegar
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 carrot fish, cook with a small amount of oil, but it turns out very tasty. Here, too, there is a secret - read 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 delicious cod under the marinade 
Front step by step description recipe, I would like to give a few tips to those who are trying to diversify their diet menu fish, but imagination is not enough.
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 gr frozen tomato puree(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
- 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.
- 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!
- 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.
- Simmer vegetables until tender, adding occasionally fish broth from the saucepan. 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.
- Free the cooled boiled fish from the skin and bones, if necessary, cut into smaller pieces.
- In a salad bowl or container with a lid, lay pollock and marinade from carrots and onions in layers. First layer of vegetables, then fish pieces, then a thin layer vegetable marinade, fish again and so on.
1. I use cod fillets for this recipe, but you can choose the fish of your own taste. You can cook fish steaks in the same way, for example, simple pollock, but I don’t like to take away the bones, so I immediately take the fillet.
I choose a freshly frozen product that has not been subjected to numerous frosts and has not lost its benefits and taste. Can you share which fish you used?
When frying, fish may begin to fall apart, especially for a fresh product. To avoid this, I take half a teaspoon of salt and mix it with water (about 50-100 grams is enough).
I mix and pour the fish with the resulting brine. I leave it to soak for 5-7 minutes.
2. At this time, I clean and wash all the vegetables well. I add bell pepper at my own discretion, so you can exclude it from the recipe if you are intolerant.
I cut the onion into thin half rings and put it in a bowl.
3. I cut the carrots into thin strips so that the dish is not only tasty, but also attractive. If you do not have time and desire for this, just grate it on a coarse grater. I also put it in a separate bowl.
4. Bulgarian pepper I take a sweet, rich red color, which will bring colors to the finished dish. I cut it into thin beautiful straws. I pour the cut into the third bowl.
I remove the core from the tomatoes. Good, delicious tomatoes v winter period can be difficult to find, so you can replace them tomato paste or tomatoes in their own juice.
5. I put a frying pan on the stove and heat the vegetable oil on it.
6. I drain the water from the fish and sprinkle it lemon juice to get rid of strong odor.
I dry each piece of fish with a paper towel, roll it in and spread it on a hot frying pan. We do not fold the pieces tightly, it is better not to be lazy.
7. Fry everything in two sets. I cook with the lid open over medium heat on both sides until golden brown.
8. In another pan, I start cooking vegetables. I pour vegetable oil on it and heat it up.
I start frying vegetables with onions. It is enough to cook it for half a minute until translucent.
10. Then I reduce the heat to a minimum and spread the tomato halves on top of the mixture of carrots and onions.
11. I cover everything with a lid and leave it for a couple of minutes. During this time, the skin will move away and I will calmly remove it.
12. After a couple of minutes, I open the lid and put the tomatoes in a bowl to cool down a bit. I add to the pan bell pepper and again I add fire, setting it to an average value.
13. At this time, I peel the tomatoes.
14. I cut them into medium-sized cubes.
15. I send tomatoes to the rest of the vegetables in the pan and add seasonings, sugar. To add sourness, you can pour a little vinegar or salt, but this is up to you. How to make a more versatile and strong taste?
16. Mix everything thoroughly, cover with a lid and leave to simmer over low heat for 3-5 minutes.
17. Now stewed Vegetable mix is divided into two parts. I take another pan and spread some of the marinade on it, creating a pillow for the fish. Fried fish is laid out on top of it.
18. I cover the fish with a “blanket” from the remaining marinade.
19. Pour some boiled water into the pan.
20. I leave it all to stew together over low heat under the lid for 10 minutes. You can also bring it to readiness in the oven.
21. After this time, turn off the stove and remove the lid. To use the fish as a hot dish, it is enough to leave it to brew for an hour and you can serve it.
