Home Preparations for the winter Cooking fish stew with vegetables. How to stew fish in a pan. How to cook fish in the oven

Preparations for the winter

Cooking fish stew with vegetables. How to stew fish in a pan. How to cook fish in the oven

COMPOUND

~400g onions, ~300g carrots, 800g~1kg fish (pike-perch, cod, hake, pollock, rockfish, sea bass, flounder, etc.), 2 tsp tomato paste, 2 tsp lemon juice, 1 tsp salt, pepper

Finely chop the onion.
Heat vegetable oil in a frying pan over high heat and add the onion. Stir-fry for 1 minute, then reduce the heat to just above the minimum, cover the pan with a lid and simmer the onion for 5~7 minutes until the carrots are cooked.
Peel the carrots and grate on a medium grater.
Pour into the pan to the onion, which by then should be soft and transparent. Stir, close the lid and simmer until the carrots are soft, 7~10 minutes. Stir occasionally.

Attention! If the carrots or onions were not juicy, then the vegetable mass may begin to burn. Then you need to add a little liquid to it - broth or water.

Put the tomato paste into the vegetable mixture and pour in the lemon juice.

Pour in 0.5 teaspoons of salt and pepper.
Mix. Fry for about half a minute more. Remove from fire.
While the vegetables are stewing, prepare the fish - clean, cut off the fins, take out the insides, cut off the head. If the fish is large, then cut into portions.
Salt the fish (~0.5 teaspoon) on all sides.
If the fish has a strong specific aroma, then it can be smeared with lemon juice and let stand for 5~10 minutes.

Cooking in the oven
Grease a baking dish with vegetable oil.
Spread half of the vegetable mixture in an even layer.

Lay the fish and put the remaining vegetables on top.
If desired, you can add a little (no more than 0.5 cups) of liquid.
Tighten the form with foil and put in the oven at t=220~230°C for 30~40 minutes.

Cooking in a saucepan
Pour oil and a little liquid into the bottom of a saucepan.
Lay out a layer of vegetables, fish, a second layer of vegetables.
Close the saucepan with a lid, put on a small fire and simmer for about 30 minutes.

Cooking in a pressure cooker
Mix fish with vegetables.
Pour about 1/4 cup liquid into the bottom of the pressure cooker and spread the mixture.
Put on a big fire. After boiling, reduce the fire to a minimum and simmer for 20 minutes to 1.5 hours, depending on how soft the product needs to be. After 1.5 hours of stewing, the fish bones become soft.

Fish snacks are ideal for a daily diet and look great on a festive table. There are different options for their preparation, but fish dishes with vegetables are considered the most delicious and healthy. To make the treat tender and fragrant, you need to study what products the fish fillet harmonizes with, and then boldly proceed to create an exquisite delicacy.

When choosing a side dish for fish, you need to take into account its variety and method of cooking.

Usually, the sirloin is combined with potatoes, cereals and even fruits, but the best option is vegetable products. Vegetables in any form are suitable for fish: stewed, fried, boiled, pickled and cheese.

Of these, preference should be given to:

zucchini;
green onions;
carrots;
spinach;
cauliflower and Brussels sprouts;
purple bow;
beets;
eggplant;
green beans;
tomatoes;
green peas;
parsley, dill, cilantro;
cucumbers;
celery
bell pepper;
olives;
sorrel.

The taste of any fish dishes becomes richer and brighter when fragrant spices are added:

Mustard, bay leaf, garlic, hot and allspice can give them a special aroma.
A fried treat will make coriander, lemon balm, black pepper, fennel, sweet almonds, fresh herbs even tastier.
And with boiled or stewed fish, it is better to combine basil, onions, fennel, cloves and paprika.

Fish baked with vegetables in the oven

A juicy and light dish that will appeal to all supporters of a healthy diet. Fish with vegetables in the oven is easy to prepare, and the result will surely please you with an appetizing look and great taste.

Required components:

pollock - 0.6 kg;
bell pepper - 120 grams;
tomatoes - 0.25 kg;
two medium zucchini;
large bulb;
suitable seasonings and salt - to your liking.

Cooking:

Peel and wash vegetables. Then cut the tomatoes into slices, onions into rings. Chop the zucchini into cubes, and the pepper into long sticks.
Place the chopped ingredients on a baking sheet greased with vegetable oil, salt and season with spices.
Send the vegetables to the oven, heated to 195 degrees, and bake for fifteen minutes.
Cut the fish, select all the bones, separate the fillet and rinse it. Then process with your favorite seasonings and sprinkle with lemon juice.
Remove the vegetables from the oven, mix them and put the pollock meat on top.
Place the dish back in the oven and cook for another ten minutes.

Fish baked with vegetables should be served hot as an independent dish, with white sauce and slices of grain bread.

Cooking in a multicooker

Using an electric oven, you can make a fragrant stew of fish meat and vegetables, spending a minimum of time and effort. Thanks to the use of unusual products, the taste of the appetizer is pleasantly spicy, so all lovers of savory dishes will appreciate this recipe.

Required components:

carp - 0.8 kg;
lemon - 50 grams;
celery - 30 grams;
flour - 70 grams;
olives (green) - 65 grams;
salt - as needed;
three fresh tomatoes;
sweet and hot peppers - 1 pc.;
seasoning for fish.

Cooking:

Gut the carp, rinse well and dry. Then cut into pieces, salt and cover with seasoning.
Fry the fish on all sides in a frying pan with vegetable oil. Then put on a plate and sprinkle with lemon juice.
Cut tomatoes into cubes. Peel the onion and chop into small squares. Grind celery on a grater. Remove the stems and seeds from the peppers, then cut them into long strips.
Pour oil into the bowl of the multicooker, add the onion and simmer it for five minutes in the “Frying” mode. After that, add the chopped pepper and fry the food for about 3 - 4 minutes.
Now put olives and celery in a container, pour salt and a little black pepper. Select the "Extinguishing" function and start the oven for ten minutes.
Then combine vegetable stew with fried fish, set the same mode and cook in a slow cooker for another twenty minutes.

Let the fresh treat brew a little in a sealed container, then arrange on plates, garnish with dill sprigs and start tasting.

in tomato sauce

Fish stewed with vegetables in tomato sauce is a juicy, simple and very nutritious dish.

Required components:

silver carp meat - 0.75 kg;
tomato (thick) - 65 grams;
bulb;
water - 230 ml;
one carrot;
salt, cloves, pepper, bay leaves - at your discretion.

Cooking:

Clean and wash the silver carp, then chop it into medium pieces.
Turn the carrots into small chips, cut the onion into half rings and put in a large saucepan.
Place the fish pieces on top of the vegetables, then salt and add the rest of the seasonings.
Dissolve the tomato in water and pour into a saucepan with food.
Cover the dish with a lid, put on the stove and cook at a low boil for forty minutes.

Appetizing delicacy is ready. Stewed fish in tomato sauce is perfect for boiled potatoes or crumbly rice.

Stewed fish with vegetables in a pan

Fish baked with vegetables in a pan is a great solution for an evening meal. The dish is prepared quickly and easily, and as the main ingredient it is better to use sea fish with a minimum number of bones.

Required components:

tuna - 0.45 kg;
carrots - 1 pc.;
large onion;
two tomatoes;
small zucchini;
salt and fish spices - as needed;
water or meat broth - 120 ml.

Cooking:

Prepare tuna - gut, wash well and divide into equal parts. Then free the fillet from the bones, salt and grate with spices.
Peel and chop the onion into strips, cut the carrots into circles.
Fry the vegetables in a frying pan with vegetable oil for three to four minutes.
Cut the zucchini into cubes, then add to the carrots and onions and simmer for another seven minutes.
Now put the tuna fillet on the vegetables. Cover it with chopped tomatoes on top, pour in the broth (or water), salt and throw in the bay leaf. Put the pan on the fire.
Cover the bowl with a lid and simmer for fifteen minutes. When almost all the liquid has evaporated, turn off the stove.

It is advisable to combine a dish of tuna and vegetables with ketchup, spicy sauce and a side dish of any cereals.

How to cook with rice

A healthy and appetizing appetizer of rice, ripe vegetables and fish will cheer you up and fill you up after a hard day's work. Such a treat can be quickly made in your kitchen, and the products you need for it can always be found in any store.

Required components:

crucian carp - 0.8 kg;
three small tomatoes;
rice - 130 grams;
bell pepper - 1 pc.;
celery - 70 grams;
vinegar (balsamic or apple) - 6 ml;
seasonings for meat, salt - 5 grams each.
vegetable oil - 75 ml;
greens - 80 grams.

Cooking:

Clean the fish and make cuts on the carcass.
Pour oil into a container, then add salt and various spices.
Grate crucian carp with an oil composition and leave for half an hour to soak well.
Cut the tomatoes into slices, celery into small cubes, pepper into strips.
Pour the rice into boiling water and boil, then put it on a sieve.
Combine chopped vegetables with rice and chopped herbs, mix gently and put in a baking paper-lined dish.
Put prepared carp on a mixture of rice and vegetables. Now you need to sprinkle the products with vinegar, cover with a layer of parchment and put in the oven for half an hour.

It remains to put the tender fish with rice and vegetables on a beautiful dish, put it on the table and treat relatives and friends.

On a vegetable bed

This hearty and beautiful treat is cooked in a pan or in the oven. The fish is baked here, being on vegetables, and as a result it becomes incredibly tasty, saturated with their freshness and aroma.

Required components:

cod - up to 1 kg;
three large onions;
mayonnaise - 90 grams;
two large carrots;
fragrant mixture for fish - 7 grams;
four cloves of garlic;
parsley - 8 branches;
salt - to taste.

Cooking:

Cut the cleaned cod into pieces, then cover it with salt, fragrant seasonings and leave to marinate for twenty minutes.
Chop the onion into cubes, cut the carrot into squares. Then put them in a frying pan and fry in sunflower oil until golden brown with the addition of salt, chopped garlic and allspice.
Now put the fish on the vegetable mass. Thoroughly soak the top of the dish with mayonnaise, close the lid tightly and simmer over low heat for about 45 minutes.

Cool the finished appetizer a little, then sprinkle with chopped parsley and serve with pickled mushrooms or sauerkraut.

Fish with vegetables in a steamer

A dietary dish of vegetables and fish, cooked in a steamed multicooker, will especially appeal to women who are watching their figure.

A low-fat and satisfying treat will perfectly satisfy hunger and provide the body with useful substances.

Required components:

mackerel - 500 grams;
potatoes - 0.45 kg;
onion - one head;
cilantro, dill - 5 branches;
carrots (small) - 2 pcs.;
parsley root (large);
laurel leaves - 2 pcs.;
six peas of white and black pepper;
lemon - 25 grams;
sour cream (15%) - 120 grams.

Cooking:

Remove all fins and head from the mackerel, then gut it. Wash the carcass and cut into pieces 3 cm thick.
Place the meat in a bowl and pour over the lemon juice.
Peel and wash all vegetables well. Cut the potatoes into long slices, parsley root and carrots into cubes. Chop the onion into rings.
Salt vegetable products, be sure to season with spices and stir.
Lubricate the multicooker bowl with oil, then put the vegetables in it and pour a little water (50 ml). Place a grill with pieces of mackerel on top, add laurel leaves and peppercorns.
Cook under a closed lid in the "Fish" mode for fifteen minutes.

Put a hot delicacy on plates, pour over sour cream, sprinkle with chopped greens and offer for lunch as a separate dish.

Recipe for baking in foil

Fish appetizer baked in the oven under a layer of foil has a rich, pleasant taste. In addition, a dish prepared in this way is incredibly healthy, as it retains all the necessary vitamins.

Required components:

trout - 0.65 kg;
six medium potatoes;
salt, ground allspice, suneli hops - 3 grams each;
two cloves of garlic;
vegetable oil - 70 ml;
green onions - 4 feathers.

Cooking:

Clean the trout and cut into steaks. Then grease it with a thin layer of vegetable oil.
Chop the peeled potatoes into slices, add salt, finely chopped garlic and onion. Then pour a little oil and mix.
Spread the potatoes on a baking sheet, place the fish on top, sprinkle with suneli hops, allspice and wrap with foil.
Send to the oven and bake at 180 degrees for about 35 minutes.
Then release the baking sheet from the foil and bake the fish for another quarter of an hour until golden brown.

A dish of fragrant trout and fried potatoes is ready. It is recommended to combine it with ketchup, homemade adjika and pickles.

With potatoes and mushrooms

For a solemn banquet, you can cook a delicious treat - fish stuffed with mushrooms, baked with potatoes.

For this dish, it is better to choose pike perch, since its meat is juicy, contains practically no bones and harmonizes well with mushrooms.

Required components:

pike perch - 900 grams;
two small onions;
potatoes - 400 grams;
thyme, rosemary - 3 sprigs each;
juice of half a lemon;
mushrooms - 320 grams.

Cooking:

Sprinkle the prepared fish carcass with salt and chopped thyme. Then pour lemon juice and leave to soak for 15 minutes.
Cut the onions into cubes, porcini mushrooms into plates.
Put the onion in a frying pan with oil and fry it until translucent. Then add mushrooms and simmer for eight minutes.
Cool the fried mushrooms and fill them with fish. Then, with toothpicks, firmly stab her abdomen.
Cover the baking dish with foil and put the pike perch on it. Then distribute sprigs of thyme and rosemary on the stuffed carcass.
Put the fish in the oven and cook for twenty minutes under foil at a temperature of 200 degrees.
Peel the skin off the potatoes and boil until tender.
Remove the fish, remove the foil, spread the potatoes around it and bake for another ten minutes until a crispy crust appears.

Serve stuffed pike perch with potatoes on a large, beautiful tray, garnished with lettuce and sliced tomatoes.

Fish fillet with vegetables

A juicy appetizer of halibut fillet and vegetables diversifies the daily menu and will appeal to everyone at the family table. Fish cooked according to this recipe is very appetizing, with a pleasant aroma and taste.

Required components:

halibut - up to 1 kg;
sour cream (20%) - 110 grams;
bulb;
tomatoes - 200 grams;
bell pepper - 1 pc.,
flour - 60 grams.

Cooking:

Separate the loin from the halibut, rinse it with water and carefully clean it from the bones.
Sprinkle the meat with flour and fry on a hot frying pan on both sides.
Chop the onion into rings, cut the tomatoes into slices, pepper into long strips.
Mix vegetables, season with salt and desired seasonings.
On a greased baking sheet, lay out the vegetable slices. Place pieces of halibut on top of it and cover the entire dish with sour cream.
Send the fish with vegetables to the oven for an hour. Bake at 185 degrees.
When the products are covered with a golden crust, the treat can be considered ready.

The dish is perfect for a quick snack at lunchtime or can serve as an additional snack during a festive feast.

Under the cheese

For the preparation of this treat, fillet of any fish is suitable. And vegetables, "fish" seasonings and cheese will give it a seductive look and a delicate, creamy flavor.

Required components:

fish - 0.55 kg;
mustard - 12 grams;
Dutch cheese - 120 grams;
onion - head;
one eggplant.

Cooking:

Gutted and clean fish cut into pieces. Then generously grease with mustard, salt and sprinkle with spices.
Finely chop the onion, chop the cheese on a grater.
Chop the eggplant into cubes, then soak for half an hour in salted water so that it does not taste bitter.
Pour vegetable oil into a deep frying pan and fry the fish in it from all sides.
Then add chopped onion, eggplant to the fried fillet and cover everything with cheese.
Simmer under the lid at a low boil for up to a quarter of an hour. Then add fire so that the dish is fried at the bottom, and after a couple of minutes turn off the stove.

Fish appetizer baked with cheese, you can take with you on a picnic or enjoy its taste during a long trip.

Dutch style with lemon

An amazingly tasty dish for weekdays and holidays is Dutch-style fish cooked with lemon. The treat looks very original, and the velvety filling of wine, Provence herbs and bright spices will emphasize the taste of the baked fillet.

Required components:

hake - 2 pcs.;
white wine - 500 ml;
celery - 85 grams;
Provence herbs, salt, white pepper - as needed;
broccoli - 300 grams;
olive oil - 43 ml;
lemon.

Cooking:

Clean the fish from scales and entrails, wash and dry with a towel.
Mix the oil with spices and rub the meat carcasses with the resulting composition.
Cut the lemon into thin slices and lay them in the cuts on the surface of the fish.
Cut the celery into cubes, divide the broccoli into separate segments.
Put the celery in the form, sprinkle it with herbs, salt and put the fish on top.
Add squares of butter to the products, pour in the wine and put in the oven (180 degrees) for 25 minutes.
Throw broccoli in boiling salted water and boil for three minutes.

Put the boiled cabbage on the plates, place the fish on top, pour over everything with hollandaise sauce and serve with a slice of fresh lemon.

Red fish with vegetables in the oven

For a luxurious dinner with the family, a simple and quick dish of red fish and vegetables is suitable.

Here you can use any breed of marine fish: pink salmon, salmon, trout, chum salmon - it will turn out equally tasty.

Required components:

salmon - 1 pc.;
two carrots;
classic mayonnaise - 85 grams;
salt - 3 - 4 grams;
bulb of medium size;
spices - 5 grams;
cheese (hard) - 220 grams.

Cooking:

Cut the carrot into small cubes, the onion into half rings. Fry for seven minutes in a skillet with oil, then cool.
Separate the fillet from the fish carcass, then salt it and season it with spices.
Then put the meat in a mold, cover with a carrot-onion mixture and cover with cheese chips.
Heat the oven to 195 degrees and send the form with salmon into it for half an hour, smearing each piece with mayonnaise.

Put the baked red fish on a beautiful dish and offer it homemade ketchup and a side dish of mashed potatoes.

Required components:

sea fish meat - 750 grams;
six cloves of garlic;
three chili pods;
onion (small) - 2 pcs.;
brown sugar - 60 grams;
black and allspice, cinnamon, sea salt - to your taste;
green lemon slices - 40 grams;
nutmegs - 8 grams;
thyme leaves - 40 grams.

Cooking:

Combine all ingredients (except fish) and grind in a blender to make a viscous mass.
Place the fish fillet in a plastic container and pour over the prepared marinade. Then refrigerate for 5-7 hours.
Preheat the grill, put the fish on the grate and fry on each side for 5 - 7 minutes.

Cut the fried meat into portions and serve with lemon wedges, white bread and herbs. Bon appetit!

Irina Kamshilina

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

Content

The combination of protein in fish and fiber in vegetables makes for an ideal meal option. Adherents of a healthy lifestyle often use it in their diet. The dish will help out in a situation when guests are on the doorstep or you need to quickly prepare a light dinner for the whole family. A variety of fish varieties, variations in combinations of vegetables and cooking methods make it possible to create new culinary masterpieces every time.

How to cook fish with vegetables

To prepare this dish, both river fish (perch, pike, carp) and sea fish (halibut, hake, pollock, mackerel) will go. It is important to remove all the bones from the fillet before cooking, so as not to disturb the texture of the dish and not injure guests.. Fish can be used fresh or frozen. So that the fish pulp does not disintegrate into fibers after defrosting, this should be done on the shelf of the refrigerator or at room temperature, no sudden changes (hot water, boiling water).

Also, if you can’t find fresh vegetables or you don’t have much time to cook, then you can always use a frozen vegetable mixture. Onions, carrots, tomatoes, zucchini, eggplant are perfectly combined with fish fillet to taste. You can diversify the taste of the dish with the help of lemon juice, various seasonings, sets of spices. Often the fish is cooked in a tomato or cream sauce or a mixture of the two.

Fish fillet with vegetables is fried in a pan, cooked in a slow cooker, baked or stewed in the oven. The cooking process on average takes from 30 minutes to an hour and a half, depending on the recipe. The result is an independent dish that does not need a side dish and other additives. It is balanced, tasty, satisfying, such food can feed the whole family and guests.

fish recipes with vegetables

Today, in the wake of a healthy lifestyle, fish dishes have become very popular. Cooking fish with vegetables does not take much time, and the result can easily feed even an avid gourmet. Experienced housewives can safely vary recipes based on taste preferences. Beginners are advised to follow the step-by-step instructions with a photo so that the dish is as the author intended it.

Time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 86 kcal / 100 grams.
Cuisine: Russian.
Difficulty: medium.

Easy to prepare, but very tasty stewed fish with vegetables will impress family members and guests. A simple combination of just two vegetables: onions and carrots is suitable as a side dish or dressing for any fish. Tomato paste and lemon juice saturate the dish with taste, give it original flavor notes. Sometimes lemon juice is replaced with vinegar..

Ingredients:

fish - 1 kg;
onions - 4 pcs.;
carrots - 3 pcs.;
vegetable oil - 40 ml;
tomato paste - 20 g;
lemon juice - 20 ml;
salt - 5 g;
pepper - optional.

Cooking method:

Peel, cut the onions into half rings.
Heat a frying pan with vegetable oil, place the onion there, fry for 1 minute over high heat, stirring regularly, then reduce the heat and cook for 5 minutes with the lid closed.
Peel, rinse, coarsely grate the carrots, send to the onions, mix, cook for 7 minutes until soft.
Add the tomato paste and lemon juice, salt and pepper, stir in the vegetable mixture, simmer for another minute and remove from heat.
Cut the cleaned fish without entrails and fins into pieces, salt well.
Put a third of the vegetable mixture on the bottom of the stewing dish.
Place fish and remaining vegetables on top.
If the fish belongs to dry species (pollock, hake, pike perch, pike), then you can add half a glass of clean water.
Tighten the dish with foil or cover with a lid, place in an oven preheated to 220 ° C for 40 minutes.

fried

Time: 30 minutes.
Servings: 2 persons.
Calorie content of the dish: 131 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

A quick option for a full and hearty dinner is fish with vegetables in a pan. Fish fillet with a vegetable mixture are quickly fried, reaching readiness in a pan in a matter of minutes. You can also shorten the cooking time by using frozen vegetables. Breading gives originality to the dish. Adherents of proper nutrition can fry fish without breadcrumbs.

Ingredients:

fish fillet - 400 g;
Bulgarian pepper - 2 pcs.;
onions - 2 pcs.;
carrots - 1 pc.;
breadcrumbs (flour) - 60 g;
vegetable oil - 60 ml;
salt, pepper - optional.

Cooking method:

Defrost fillets at room temperature, if necessary.
Peel the carrots and onions from the top layer, remove the seeds from the pepper, rinse the vegetables well, and dry.
Cut the fillet into small pieces, sprinkle with salt, pepper, leave for literally 3 minutes so that the flesh is saturated with spices.
Put the pan on the fire, heat the vegetable oil.
Roll fish slices in flour or breadcrumbs.
Fry the fish evenly on all sides, remove from heat, the whole process should take no more than 5-7 minutes.
Cut the onion into thin half rings, grate the carrots coarsely, cut the bell pepper into strips.
In a separate pan with oil, sauté the onion until translucent, then add the carrots and simmer for 3 minutes.
Then send sweet peppers to the pan, cook the vegetable mixture for about 10 minutes, stirring regularly.
At the end of frying, salt and pepper the vegetables, if desired, you can add a little greenery.
Serve fish and vegetables separately as a main course and side dish, or pre-mix them in one pan and simmer for several minutes over low heat.

baked

Time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 66 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

A dish of fish and vegetables baked in the oven with a minimum amount of oil is a healthy, tasty and satisfying meal for the whole family. According to the recipe, the ingredients are cooked on a large baking sheet, but if desired, you can bake them in portioned pots. To do this, you need to cut all the products into smaller pieces. The dish is very aromatic and juicy. It can be consumed both hot and cold.

Ingredients:

fish - 1 kg;
tomato - 3 pcs.;
zucchini - 2 pcs.;
eggplant - 2 pcs.;
Bulgarian pepper - 2 pcs.;
onion - 1 pc.;
vegetable oil - 20 ml;
salt, pepper, spices for fish - optional.

Cooking method:

Rinse the fillet, sprinkle with spices.
Eggplant, zucchini, tomatoes, cut into slices, sprinkle with salt, pepper, leave for 15 minutes.
Cut the onion and sweet pepper into half rings.
Grease a baking sheet with vegetable oil, put onions, then fish, eggplant, sweet peppers, zucchini, tomatoes.
Spray the workpiece with oil, cover with foil on top.
Bake at 180°C for 30 minutes, then remove the foil and cook for another 10 minutes.

Fish with vegetables in a slow cooker

Time: 1 hour 30 minutes.
Servings: 2 persons.
Calorie content of the dish: 112 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Very tender fish turns out if you cook it with the help of a modern culinary assistant - a slow cooker. Thanks to this cooking technology, the fillet is saturated with the tastes and aromas of vegetables and sauce that are used in this recipe. Tomato-cream dressing is ideally combined to taste with any kind of fish. The recipe uses sour cream, sometimes it is replaced with heavy cream.

Ingredients:

onion - 1 pc.;
carrots - 2 pcs.;
vegetable oil - 40 ml;
fish fillet - 500 g;
tomato paste - 25 g;
sour cream - 50 g;
water - 100 ml;
bay leaf - 1 pc.;
salt, pepper - optional.

Cooking method:

Peel the vegetables, finely chop the onion, rub the carrots.
Put them in a slow cooker, pour in vegetable oil and set the "Frying" mode (or "Baking" if there is no previous one) for 20 minutes.
Stir the vegetable mixture occasionally while frying.
Transfer the vegetables to another bowl for a while.
Cut the fish into pieces, put on the bottom of the multicooker.
Spread prepared vegetable mixture on top.
Pour in water, add tomato paste, sour cream, mix.
Break the bay leaf and send it to the bowl, add spices to taste.
Close the lid of the multicooker, set the "Extinguishing" mode for 1 hour.

dietary

Time: 1 hour 30 minutes.
Servings: 3 persons.
Calorie content of the dish: 60 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

A delicious fish fillet with vegetables can also be dietary. To do this, it is important to use a minimum amount of vegetable or animal oil during cooking and choose low-fat fish fillets. Cooking in the oven makes the dish rich in taste, juicy and very fragrant. To make the dish as healthy and dietary as possible, use only natural sets of spices..

Ingredients:

fish fillet - 700 g;
zucchini (pulp) - 300 g;
onions - 2 pcs.;
carrots - 1 pc.;
tomato - 1 pc.;
lemon - ½ pc.;
salt, sea salt, spices for fish - optional.

Cooking method:

Rinse the fillets, pat dry with paper towels.
Cut the fish into portions, season with salt, spices, pour over lemon juice.
Cut the onion finely, the tomato into a cube, the zucchini and carrot into thin strips.
Heat up a non-stick frying pan, add the onions, dry a little, then add the zucchini, carrots, pour in a little water and fry until half cooked with the lid closed (about 5-7 minutes).
Then add tomatoes, stir and remove from heat.
Lay the fish slices on the bottom of the baking dish, put the vegetable mixture on top in an even layer.
Send the dish to bake in the oven at 180 ° C for half an hour.

Video

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Fish is considered a healthier food than red meat or chicken because it does not harm cholesterol levels and figure.

This is a dietary product that can be consumed without fear at night - it does not burden the stomach, it is quickly absorbed and improves overall health and appearance.

The most useful cooking option for the product is stewed fish. Here are 15 recipes on how to cook stewed fish deliciously.

The easiest recipe. It does not require a large number of ingredients, and the necessary composition is always in the kitchen.

This light and tasty meal goes well with a salad, the side dish will make it heavier, but if you want to make your meal hearty, boiled rice is the best choice.

What products will be needed:

any fish to taste - something small is better; used in the recipe
fresh mackerel;
onions - 2 pcs.;
carrots - 1-2 pieces;
non-aromatic oil - for frying;
greens - any;
optional - lemon juice, cheese, mayonnaise, seasonings and spices.

Actions:

Divide the fish into two parts relative to the spine, if desired, cut into pieces. You can leave it whole - in halves.
Rinse, rub with salt and spices, dried ginger and thyme.
Cut the onion and carrot into rings (optional).
Heat a frying pan with vegetable oil until smoke appears.
Fry the onion and carrot until the oil turns orange.
Put the fish in the pan. Squeeze the juice from half a lemon on it.
Cover with a lid and simmer. If the fish does not begin to ooze, be sure to add half a glass of water, otherwise it will not be stewed fish, but fried.

When serving, you can decorate with vegetables or herbs, as well as prepare a dressing from sour cream or homemade mayonnaise. Boiled rice is a great addition to the meal!

Cooking with sour cream in a slow cooker

The multicooker is gaining more and more popularity in the kitchens of Russia, and it is better than anything for cooking healthy food.

How to stew fish in a slow cooker so that it is tasty and healthy, we tell in this recipe.

What products are needed:

fish - pollock - 2 pcs.;
2 onions;
carrots - 2 fruits;
bell pepper;
chicken egg;
sour cream - 200 g;
vegetable oil for frying;
salt, spices - at the discretion.

Any preferred fish will do. In the pollock recipe, because of its low price.

Actions:

Wash the fish, cut into pieces of medium size.
Cut all vegetables into equal pieces - for example, cubes.
Turn on the “Frying” mode in the slow cooker, pour a little oil into the bowl and fry the onion until a bronze hue.
Add carrots and fry too.
At the end put the bell pepper and fry for 5 minutes.
Put the fish pieces on the fryer.
Beat the egg, add sour cream to it and beat a little more. Then mix with salt and spices - for example, a mixture of seasonings for fish. If the sauce is thick, you can add a little water.
Pour the prepared sauce over the bowl.
Set the slow cooker to the "Extinguishing" mode and simmer for 40 minutes.

After cooking, pollock in sour cream served with a salad of fresh vegetables. You can cook any side dish - any cereals and pasta, as well as potatoes, are combined with such tender and juicy fish.

In a tomato with vegetables in the oven

Amazingly tasty fish is obtained when baked in the oven with tomato sauce - such food flies off the table without a trace. The result of the recipe is the opposite of the previous one, although the same composition of the main ingredients is used for cooking. From the same products you can cook completely different dishes!

What products are needed:

fresh fish - 1 kg, you can take sea and river fish;
2 onions;
carrots - 2 fruits;
garlic - 4-5 cloves;
bell pepper - 1 fruit;
tomato juice - half a liter;
olive oil;
salt and spices.

How to cook fish in the oven:

Onion cut into cubes. Grind the carrots on a medium grater (if you use a grater for Korean salad, it will be more beautiful).
Grind garlic and bell pepper in a blender.
Heat up a skillet with olive oil.
Fry the onions and carrots separately, then add the carrots to the onions and mix.
Transfer part of the frying to another container, and flatten the rest in a pan.
Wash the fish, divide into portions. Grate with salt and any seasonings - in this case, ground black pepper and ground coriander are used, roll on both sides in flour and put the pieces in another, clean, frying pan. A little secret - for a more interesting taste, use cornmeal.
Fry the fish pieces for a minute on each side.
Prepare the sauce - mix tomato juice, chopped garlic, bell pepper, dill, cumin, salt and ground black pepper.
Put the fried pieces of fish in a pan with onions and carrots. Top with the remaining roast. Pour the dish with tomato sauce.
Cook with a half-covered lid for at least 40 minutes.

Allow the finished fish to cool and refrigerate for 8-10 hours - then it will be even tastier! Can be served both cold and hot.

One of the best fish and tomato recipes!

Braised fish with potatoes

A very quick way to cook stewed fish from the series when guests are on the doorstep or there is no time for a long cooking. At the same time, the fish will turn out delicious, and the potatoes will make it tender and satisfying.

What products:

fish (pollock, mullet, mackerel, pink salmon - any fish will do) - 500 g;
white potatoes - 3 fruits;
2 onions;
greens - a bunch;
vegetable oil;
mayonnaise (preferably homemade) - 4-5 tablespoons
seasonings and salt.

Technology:

Gut the fish, wash and cut into pieces.
Peel onions and potatoes, cut into rings.
Heat up a saucepan, pour in oil.
Lay out the fish pieces and salt.
Place onion rings on top.
Spread the potato circles in an even layer over the onion.
Apply mayonnaise to potatoes with a silicone brush.
Add half a glass of water.
Simmer under a closed lid over low heat until the potatoes soften.

Serve with herbs and fresh vegetables.

How to cook delicious cod stew

Cod is a favorite fish of most people due to its soft meat and few bones. How to stew cod to make it even tastier?

What products are needed:

fish - 2 kg;
breadcrumbs or flour;
salt pepper;
frying oil.

Your actions:

If the cod is frozen, thaw it completely.
Clean fresh fish, wash and cut into equal pieces.
Prepare the breading - mix with breadcrumbs or flour, salt and pepper.
Roll the fish pieces in breadcrumbs.
Heat the pan and fry the cod on both sides until crusty.
Lay out the pieces on a plate.
Clean the pan and put the fish back in.
Pour a little water and simmer under a closed lid for 20 minutes.

If desired, at the stage of stewing, you can add cream, sour cream, or other sauce.

At the finish, the meat should be completely white - without pink and red streaks.

Serve with vegetables, potatoes or rice.

Mackerel step by step

Mackerel has a budget price, a pleasant taste with a slight bitterness and a variety of dishes that can be prepared from it. We present the recipe for stewed mackerel in sour cream dressing - you get a tender and juicy dish where fish and vegetable flavors mix.

What products are needed:

mackerel - 2 pcs.;
onions - 2 pcs.;
carrots - 2 pcs.;
sour cream of any fat content - 150 g;
salt, pepper - at the discretion;
vegetable oil.

Steps to prepare a wonderful fish stew in sour cream:

Wash the mackerel, cut off the tails, fins and cut into rings 2-3 cm thick, remove the insides from each piece, wash again. Grate with salt and spices.
Finely chop the vegetables.
Fry in a pan for 1-2 minutes.
Put the rings of mackerel there.
Add sour cream, stirring the contents of the pan with a silicone spatula.
Simmer covered for 40 minutes.

It turns out very nutritious, satisfying and juicy.

Pike stewed in a slow cooker

Many do not dare to buy and cook pike because of the widespread opinion about the specific taste of fish. But pike is one of the most delicious freshwater fish, and in order not to taste mud in food, you need to be able to cook it correctly. How to do this - we explain using the example of stewed pike in a slow cooker.

What products are needed:

pike - 1 medium;
2 onions;
carrots - 1 fruit;
potatoes - 3 fruits;
mushrooms - preferably champignons - 6 pcs.;
wheat bread - 2 pieces;
garlic - 4 cloves;
half a lemon;
salt, spices;
butter;
vegetable oil.

Cooking in a slow cooker:

Wash and gut the pike. Remove the skin carefully. Cut into small pieces, removing the bones.
Grind carrots, onions in a blender or using a vegetable cutter.
Cut the peeled potatoes into small cubes.
Separate the crumb from the bread slices and crush in melted butter.
Mix pieces of pike, chopped vegetables and potatoes, bread, salt and spices.
Put the resulting minced meat into the skin from the pike and, using culinary thread or toothpicks, sew the edges together, forming a whole fish shape.
Lubricate the multicooker bowl with vegetable oil and put the pike in a circle.
Set the "Bake" mode to 1 hour.
Shortly before cooking, peel the lemon from the skin and cut into slices. Put on pike.

It is better to serve stuffed pike with potatoes and vegetables. It turned out a kind of roll, which is impossible to refuse!

Hake fillet with carrots

Hake is not considered a worthy fish - but this is due to the shortcomings of its storage, transportation and sale. If you buy the right fish - a whole carcass, frozen by shock freezing, then you will be surprised - this is a delicious and juicy fish that makes an amazing hearty meal!

What products are needed:

hake - 5 whole carcasses;
5 bulbs;
carrots - 3 fruits;
tomato juice - 3 table. spoons;
salt pepper;
vegetable oil.

Recipe in a pan - stewed fish with carrots and onions:

Frozen hake put in a large saucepan, cover with water until completely covered and turn on medium heat. Boil for 6-7 minutes after boiling water, turn off the heat and drain the water.
When the fish has cooled, remove the skin, cut off the tails and fins and remove the meat from the bones - there you have the fillet.
Salt the fillet, pepper and put in a frying pan with a thick bottom.
Peel the carrots and chop in a blender or with a grater. Fry in a pan for 10-15 minutes. At the end, add tomato juice. You can use tomato paste mixed with ordinary water, and if possible, the pulp of fresh tomatoes.
Cut the onion into rings and fry separately from the carrots until golden brown.
Spread the onion over the hake fillet in an even layer. Then cover with a layer of carrots and tomatoes.
Add a little water - no more than half a glass - and simmer under the lid for 20 minutes.

This dish can be varied by adding additional layers - greens, grated celery. You can add grape bite to the pan. It is better to let the finished dish cool and cut into neat portions.

It goes well with boiled rice and fresh vegetables.

How to extinguish pollock in a pan

One of the dietary types of fish is pollock - the most useful and valuable sea fish. It fits perfectly into the diet of people who monitor their health, and even small children - thanks to the nutritional composition.

A salty and spicy lunch is obtained from pollock according to the following recipe.

What products are needed:

pollock - 3 pcs.;
pickled cucumbers (preferably gherkins) - 1-2 pcs.;
nuts - walnuts, pine nuts or pistachios;
sour cream - 100 g;
salt pepper;
non-aromatic oil;
a bunch of any greens.

Preparing stewed fish is very simple:

Grind nuts, gherkins, herbs, sour cream and salt and pepper in a blender.
Cut the peeled pollock into portions.
Grate the fish with salt, spices and fry in a pan on both sides for 2 minutes.
Put the fried pieces in a clean pan, pour over the sauce prepared in a blender and simmer under the lid for 20-30 minutes.

That's all - the original and tasty dish is ready!

capelin recipe

It is customary to fry capelin, but this fish, stewed with onions and carrots, acquires new colors and looks harmoniously on the everyday table.

What products are needed:

capelin - 12-15 pieces;
bulb;
carrot;
butter - 1 tbsp. l.;
salt pepper;
greenery.

How to cook fish stew with vegetables:

Defrost capelin. It is better to defrost in the refrigerator - so the useful substances will be preserved in it and fewer microbes will develop. True, this method requires more time than the usual defrosting. If there is no time, here is another safe way - put the fish in cold salt water for 1.5 hours.
Cut off heads, tails, remove giblets and films.
Cut the onion and carrot into rings.
Put the capelin close to each other in a heated frying pan - choose a small frying pan, put onion and carrot rings on top. Sprinkle with salt and spices, a special seasoning for fish is good.
Cut the butter into small pieces and spread over the top layer of carrots and onions.
Pour water, half covering the contents of the pan, simmer for 20 minutes.
Leave the fish to languish a little under the lid.

Serve with any side dish or vegetables.

Braised carp with onion

Carp is delicious in any form, but out of habit, many housewives simply fry it, but you can diversify the table and refresh it with stewed fish with vegetables!

What products are needed:

carp - 1 pc.;
bulb - 4 heads;
flour - 2-3 tbsp. l.;
vegetable oil;
3% table vinegar - 5-6 tbsp. l.;
salt, sugar and seasonings - ground cloves, bay leaves and black pepper are great.

Your actions:

Peel the carp, remove the insides - if there is caviar, do not throw it away, you can make wonderful cutlets - wash and cut into portions.
Rub the fish with salt and black pepper, roll in flour and fry on both sides until crusty.
Cut the onion into rings and fry in a separate pan until caramelized. Transfer part of the onion to a saucepan or pan, add ground cloves, bay leaf, pepper, vinegar and mix thoroughly.
Put the pieces of fish in the same saucepan, top with the second half of the onion. Pour a little water and simmer over low heat until fully cooked.
When serving, decorate the fish with herbs.

Pink salmon dish

Pink salmon is considered by many to be rather dry, but if it is properly stewed, you get a tender and juicy dish that you can’t tear yourself away from.

What products are needed:

pink salmon - 1 kg;
onion - 2 heads;
wheat flour;
mayonnaise;
vegetable oil;
salt pepper.

Your actions:

Peel pink salmon from scales and remove offal - this is easier to do while it is frozen.
When the fish is thawed, cut into pieces of any desired shape and size.
Mix salt and pepper with flour.
Roll each piece of fish in flour.
Fry fish steaks in a pan with vegetable oil until crispy.
Peel the onion and cut into rings.

What products are needed:

salmon - 0.5 kg fillet;
a package of any frozen vegetables;
cream - 200 ml;
butter - 1 tbsp. l.;
flour - 1-2 tablespoons;
olive oil - 1.5 tbsp. l.;
lemon - 0.5 pcs.;
fresh greens;
salt, spices.

Your actions:

Defrost the salmon.
Fry the vegetables in a pan with a little oil.
Melt the butter in a ladle, add flour, cream in parts and cook for 5 minutes. The sauce is ready.
Remove moisture from the salmon with a towel and fry in olive oil on both sides.
Add cream sauce, herbs, salt and spices to the fish. Simmer for 10 minutes.
Put vegetables on one side on a large dish, and pieces of salmon in a creamy sauce on the other.

Simple and very tasty.

What products are needed:

trout - whole fish;
garlic - 2-3 cloves;
tomatoes - 2 pcs.;
hard cheese - 100 g;
olives or olives - 50 g;
salt.

Your actions:

Gut the trout, clean and wash.
Remove the meat from the bones and cut into medium-sized cubes.
Put the fish in pots. Sprinkle with salt, if desired - spices or herbs.
Cut the tomatoes into rings and put 1 ring on top of the fish.
Cut the garlic into thin slices and put on top of the tomatoes.

How to cook spicy fish in tomato with vegetables - below.

What products are needed:

fish - any white fish; for example, perch, 0.5 kg;
tomatoes - 6 pcs.;
tomato paste - 2 tablespoons;
sweet pepper - 1 pc.;
whole hot chili pepper - 1 pc.;
bulb;
garlic - 3 cloves;
vegetable oil;
salt pepper;
seasonings - zira and cumin;
bunch of fresh herbs.

Your actions:

It's best to start with the hot sauce. To do this, peel and cut the tomatoes, sweet peppers and onions into equal cubes. Place in a saucepan or saucepan.
Add spices to them - zira, cumin and black pepper, and chopped chili peppers.
Add to the sauce 2 tablespoons of vegetable oil, mashed garlic, half a glass of water. Salt, pepper to taste.
Simmer the sauce over medium heat for 5-10 minutes. Put the tomato paste into the saucepan.
Clean the fish, gut, wash and chop into neat pieces.
Add the fish to the sauce and simmer for another 10 minutes.

Fish is a favorite product of most of the inhabitants of our country. After all, she is very tasty and healthy, and the variety of recipes with her participation is impressive. In what forms it is not cooked! And what incredible combinations sometimes happen! In this article, we will get acquainted with some of the most popular fish, such as fish stew with vegetables and under the marinade. These delicious dishes will appeal to everyone and will be a great decoration for any table!

With vegetables - this is the first recipe that I would like to talk about. This is the dish that diversifies any menu. The fish in this recipe absorbs the taste of garlic, basil and carrots, and pleases with a long lasting taste. It can be prepared both for a daily dinner for members of your family, and for a festive dinner for honored guests. Getting to know this recipe is a definite "white list" in your cookbook.

So, fish stew with vegetables

Ingredients:

pollock frozen - 3 pieces;
onions - 3 pieces;
carrots - 4 pieces;
parsley and a sprig of basil;
garlic - 1 clove;
salt and pepper - to taste;
tomato juice - 2 cups.

Cooking method

Initially, you need to thoroughly wash the fish (if there are insides, remove them), scrape with a knife, and then cut into medium pieces. Put prepared pollock in a saucepan and completely fill with water.

Next, you need to peel the carrot and grate it on a coarse grater, and cut the peeled onion into half rings. Put carrots and onions in a hot frying pan, fry a little in vegetable oil, then add parsley, a few basil leaves and pour it all over with tomato juice. If thick, you will need to add a little water. After the frying boils, make a small fire and let it simmer for another 7 minutes.

When the fish in the pan boils, you need to salt it, boil it over low heat, then drain some of the water from the pan and add the frying. Next, you need to put out the fish for 10-15 minutes. Fish stew with vegetables is ready! You can serve the dish both hot and cold, after decorating with any greens.

For a festive table, fried fish under a marinade will be very useful. The undoubted advantage of the dish is that it can be prepared for the table in advance. Hot fried can be considered a second course, and offering a cold dish to guests is a great appetizer.

So, it's time to get acquainted with the classic under the marinade, which is suitable for most types of fish.

Ingredients:

any fish - 1-1.5 kg;
fish broth - 1 glass;
carrots - 2-3 pieces;
onions - 2-3 pieces;
tomato puree - 200-250 grams;
vegetable oil - 3-4 tablespoons;
cloves - 3-5 pieces;
cinnamon - one piece;
flour;
weak vinegar - half a glass;
parsley - 2 branches;
Bay leaf;
sugar, salt and pepper to taste.

Cooking method

First you need to process the fish. What kind of fish will be cooked does not play a role, but it must be cleaned and washed well. you need to cut into medium pieces, and small ones should be cooked whole. Next, you need to mix the flour with salt and pepper, roll the fish fillet in this mixture, fry in vegetable oil until cooked and put on a suitable dish.

The next step is to prepare the marinade. Carrots should be peeled and cut into thin slices. Prepare the onion in the same way, although you can also use straws. Finely chop the parsley. All prepared vegetables must be fried over low heat in a frying pan with high walls or a saucepan with a thick bottom.

Next, you need to add spices and tomato puree, bring to a boil, then reduce heat and simmer for 15-20 minutes under the lid. At the end of preparations, pour a glass of broth into the pan, add vinegar, sugar and salt, let the marinade boil and remove from heat.

When the marinade has cooled down a bit, you can fill it with prepared fish. This must be done as carefully as possible. You can serve fried fish under the marinade to the table an hour after cooking.

Bon appetit!