Peel the carrots and onions and rinse thoroughly with running water. Cut the onion into small pieces with a knife, and grate the carrots on a medium grater.
Heat some vegetable oil in a frying pan and add the freshly prepared vegetables into it. Salt, pepper and fry the carrots and onions until golden brown. Step 3: prepare the tomatoes.
Rinse the tomatoes, remove the seal remaining from the stalk. Cut the tomatoes into thin slices or semicircles. Step 4: prepare the cheese.
Cut off the crusts from the cheese, and then grate it on a fine or medium grater.
To prepare this dish, it is better to take hard types of cheese, for example, Parmesan, but the more familiar Russian or Dutch cheese is just as suitable. Step 5: bake the fish under a fur coat in the oven.
Set the oven to preheat to 170-180 degrees.
Grease a baking dish with a small amount of vegetable oil and place pieces of fish fillet rolled in spices into it. If desired, the top of the fillet can be coated with mayonnaise (especially if you have chosen low-fat fish). Now cover your fish with a “fur coat”, to do this, first lay the fried onions and carrots on top, level it, then lay thin slices of tomato, and then sprinkle with grated cheese, distributing it evenly over the entire area.
Send everything to a well-heated oven for 20-25 minutes. During this time, the fish fillet will be perfectly baked, will give juice along with the vegetables, and the cheese will be covered with a golden crust.
Important: if you want to make the dish less calorie, then you, of course, need to stop using cheese and mayonnaise, and if you are afraid that the vegetables on top will dry out too much, cover the pan with foil. Step 6: serve the fish under the fur coat in the oven.
Fish under a fur coat, baked in the oven, turns out incredibly tasty! It is so good that I have no doubt in recommending serving it not only on the everyday table, but also on the holiday table. Serve it as a hot dish, and use pasta, baked potatoes or boiled rice as a side dish. Very tasty and healthy!
Bon appetit!
While frying vegetables, you can add a little tomato paste to them.
The best fillets for preparing this dish are hake, pollock, tilapia, and cod; this is the fish that, in my opinion, turns out the tastiest.
Instead of mayonnaise, you can use sour cream or a mixture of mayonnaise and sour cream.
Today there are a great many different salads, and even more variations. under a fur coat" is also no exception. I would also like to note one more point regarding this salad. Unlike many others under a fur coat," the recipe for which is given below, is more fortified, because it contains healthy vegetables: carrots, beets, onions, potatoes. Well, not least of all is the fact that a serving of this salad has a minimum of calories and a maximum of taste.
To prepare this salad we will need the following products:
1. fatty herring (two medium pieces);
2. boiled potatoes (four to five medium pieces);
3. boiled carrots (two or three medium pieces);
4. boiled beets (two pieces);
5. onion, pickled in rings (two pieces);
6. boiled egg - yolk (two pieces);
7. parsley - a sprig;
Now let's start cooking. The recipe and the quantities given in it are designed for two medium salad bowls.
Herring is the main and obligatory component of the “Fish under a fur coat” salad, the recipe for which may differ among different housewives. But you can also buy herring of different quality. But you just have to buy lean, tasteless fish, and this salad will lose all its charm. Therefore, you need to approach the choice of herring for preparing “Shuba” responsibly and choose the fatty, most delicious herring!
First, let's clean and prepare the vegetables. First, we need to pickle the onions to give them a unique flavor and make them softer. To do this, peel the onion, cut it and soak it in vinegar for twenty to thirty minutes. You need to marinate it before you start cutting the herring. Secondly, if vegetables (potatoes and carrots) were cooked “in their uniforms,” then they need to be washed and peeled again. And, of course, we clean the beets. We place peeled beets separately from potatoes and carrots so that they do not color other vegetables.
Next, we clean the fish, rinse it in cold running water, and cut it up. Remove the skin from it, cut the fish in half lengthwise and free it from large bones. You can, in order not to suffer too much, simply pass the cleaned fish, after removing the largest bones, through a meat grinder. But this type of dish is not for everyone. After all, true connoisseurs of fish “Shuba” are accustomed to tasting not just pieces of herring. Therefore, we cut our herring into small pieces and place them on the bottom of pre-prepared salad bowls.
Place our pre-prepared, already pickled onions on top of the herring. Now we spread the first small layer of mayonnaise and start working with vegetables. The first vegetable layer after the onions will be potatoes. Ideally, “Fish under a fur coat,” the recipe I use, requires grating the potatoes through a coarse grater. But you can just chop it finely and finely. Spread a second, thicker layer of mayonnaise. Rub the carrots into the next vegetable layer over the potato field. Just like potatoes, it can be chopped finely and finely. Apply mayonnaise again. The third and last vegetable layer after carrots is beets. It is best to grate it into a flat plate, then place it on top of the carrots and smooth it out. And again the mayonnaise, final layer.
Our salad is almost ready. Finally, all that remains is to decorate it a little. To do this, boiled egg yolk is finely crumbled onto the “Fish under a fur coat” we have prepared. The recipe, as we see, is unpretentious and simple. Finally, we decorate our salad with a sprig of parsley, dividing it into smaller sprigs.
The salad “Herring under a fur coat” must be put in the refrigerator and allowed to soak for at least ten to twelve hours. Therefore, before the expected celebration, the salad is prepared in advance.
I hope you like “Fish under a fur coat,” the recipe for which is described above. Bon Appetit everyone!!!
Fish under a fur coat is a simple and fairly quick to prepare second dish, which allows you to take a fresh look at the banal fish fillet of white fish. Regular inexpensive fillets, which are sold frozen in stores, often have a vague consistency and a weak, unexpressed taste, so it is not so easy to feed your family with it tasty and satisfying. If you bake such fish under a juicy and aromatic vegetable coat, then even an inexpensive and frozen fish fillet can become a truly tasty, bright and festive dish.
Fish under a coat of carrots and onions is undoubtedly a healthy and dietary dish, which is very rich in easily digestible animal protein, as well as various vitamins, minerals and fiber. Since fish itself is a light and low-calorie food, a thick coat of fried vegetables not only gives it a pleasant, specific taste and aroma, but also helps to fill you up well and not feel hungry until the next meal. In addition, despite the simplicity and availability of ingredients, this fish turns out so tasty and tender that it can give a head start to many gourmet and gourmet dishes.
Fish under a fur coat, prepared according to this simple recipe, is an excellent way to feed all the little and big picky people with this healthy product. It looks so appetizing on a plate and exudes such breathtaking odors that your household will destroy it in a moment and will certainly demand more. So I advise you to cook this dish in large portions and as often as possible in order to enjoy its great taste as much as possible, while receiving all the benefits contained in it. Bon appetit!
Useful information How to cook fish under a fur coat in the oven - a recipe for baked fish under a vegetable coat made from carrots and onions with step-by-step photosINGREDIENTS:
- 600 - 700 g fish fillet
- 1 large onion
- 1 large carrot
- 2 tbsp. l. flour
- 3 tbsp. l. mayonnaise
- 50 ml vegetable oil
- salt, pepper, spices for fish
COOKING METHOD:
1. To prepare fish baked under a vegetable coat of carrots and onions, peel the onions and finely chop them.
2. Peel the carrots and grate them on a coarse grater. 
3. Heat 2 tbsp in a frying pan. l. vegetable oil, add vegetables and fry them over medium heat for 13 - 15 minutes. At the end of cooking, add salt and pepper to the roasted vegetables.
Advice! To get a dish with a very bright taste and aroma, you should not just sauté the vegetables until transparent, but fry them better until they noticeably brown and a strong, pleasant smell appears.
4. While the vegetable frying is being prepared, wash the fish fillet, dry it, cut into portions and rub with salt and spices.
Advice! For this dish you can use absolutely any fish fillet of your choice. I usually take fillets of halibut, cod, pollock or tilapia. Thanks to the rich vegetable coat, even the simplest and most inexpensive fish will acquire a pleasant and memorable taste.
5. Lightly roll the fish pieces in flour and place in a frying pan with heated vegetable oil. 
6. Quickly fry the fish on both sides over medium heat until browned (2 - 3 minutes on each side) and place on a paper towel to drain excess fat.
Advice! When frying fish, it tends to stick to the pan and then fall apart greatly during the turning process. To avoid this kind of trouble, the fish should be placed in a very hot frying pan with plenty of oil. In addition, for ease of turning, it is advisable to place the pieces of fish at a decent distance from each other, so if there is a lot of fish, then it is better to fry it in portions of 2 - 3 batches.
7. Place the fried fish in a baking dish in one layer. 
8. Evenly distribute the fried vegetables on top of the fish. 
9. Lubricate the surface of the vegetable coat of carrots and onions with mayonnaise. 
10. Bake the fish in an oven preheated to 180°C for 20 minutes. 
Fish baked under a coat of onions and carrots turns out very tender, juicy and aromatic, and it simply melts in your mouth. It is best served with rice, boiled potatoes or mashed potatoes, although thanks to its vegetable coat it is unusually good even without a side dish. Bon appetit! 
Sea fish is an extremely healthy product, rich in easily digestible protein and unique minerals, which should be consumed by both adults and children as often as possible. The fish fillet itself has low calorie content and unprecedented dietary properties, so the total calorie content of fish dishes depends on the method of processing the fish and other components of the dish.
To prepare the most dietary baked fish under a fur coat, do not pre-fry the breaded fish fillet. It is best to use chilled pieces of fish for baking, seasoned with salt and spices and sprinkled with lemon juice. In addition, this dish does not need to be greased with mayonnaise on top, since the fried vegetables contain a sufficient amount of fat. In extreme cases, mayonnaise can be replaced with an equal amount of sour cream or thick Greek yogurt.
Greetings, dear friends! I dedicate today's recipe to all my fans. I also really like cooking fish in tomato sauce with onions and carrots, but my soul requires culinary experiments, so meet: fish under a fur coat in the oven with tomato, egg, and mozzarella.
If you are looking for a recipe for how to deliciously bake fish in the oven, then I wholeheartedly recommend that you try cooking fish according to the recipe below. Fish baked under a “fur coat” turns out juicy due to the tomato, and the egg layer allows the egg batter not to get soggy during baking in the oven. Well, melted mozzarella in the company of tomatoes is delicious by default.
I really like to cook fish fillets under a fur coat in the oven in the form of portioned pieces. It is very convenient to calculate the number of servings when you need to cook fish baked under a “fur coat” for a large number of people.
I would classify fish fillet under a fur coat in the oven as an everyday dish rather than a festive one. Because the fish used in the recipe is inexpensive, the filling for the “fur coat” also consists of affordable products. But if you need to prepare a fish dish for a large company, and you want to be sure in advance that everyone will like the dish, then fish baked under a “fur coat” with tomatoes and mozzarella cheese is a win-win option.
Ingredients:
- 2-3 pcs. fish fillet (frozen)
- 2 eggs
- 3 tbsp. l. flour
- salt and black pepper
- vegetable oil for frying
For the "fur coat":
- 2 pcs. tomatoes
- 2 hard-boiled eggs
- 100 gr. mozzarella cheese
For this recipe, I used frozen sea bass fillets, but you can safely use any other fish: hake, pollock, mackerel. The main thing is that the fillet is boneless. Of course, frozen fish is much inferior in quality to chilled or fresh fish, but in this recipe the batter “saves the situation” very well.
You need to defrost the fish fillet at room temperature in advance. It is best to leave the fish to defrost overnight, covered with a towel or plate. Salt and pepper the thawed fish fillet and cut it into two parts to make portioned pieces.
How to fry fish in batter:
For the batter, beat the eggs in a separate bowl and add flour.
Then dip the fish fillet into the egg.
Finally, dip the fish into the egg again. You should get a double batter for the fish, thanks to which the thawed fillet will not lose its juiciness and softness during frying.
Immediately place our battered fish in a heated frying pan with vegetable oil.
Fry the fish on both sides until golden brown.
Place the fried fish on a flat plate. Now you know how to fry fish in batter in a frying pan to make it juicy and tasty.
Finally, we add the inflating ingredient of our fur coat - mozzarella cheese. Grate the cheese onto a coarse grater and carefully sprinkle the fish on top of the tomatoes. By the way, any other cheese is suitable for this recipe, as long as it melts well in the oven.
