Fish marinated with carrots and onions. Fish with vegetable marinade in a slow cooker Fish with marinade in a slow cooker pressure cooker unit

What methods of cooking the inhabitants of the seas and oceans do not exist in the deep expanses of cooking! We cast our gastronomic net and, lo and behold! Luxurious fish marinated in a slow cooker got caught in the net. The range of “catch” is amazing in its diversity!

If anyone thinks that this household appliance will become some kind of miracle pot, like a self-assembled tablecloth, they are somewhat mistaken.

It is possible to prepare a tasty fish dish only if certain norms and rules are observed.

Product composition:

• vegetable oil - 80 ml;
• onion - 2 pcs.;
• cod fillet - 800 g;
• garlic cloves - 3 pcs.;
• sweet carrots - 2 pcs.;
• pelati (canned tomatoes without skin) - 300 g;
• spices for fish, herbs, bay leaves.

Cooking method:

1. Finely chop the onion, coarsely grate the peeled carrots.
2. Pour aromatic oil into the dishes of the kitchen unit, lay out the chopped vegetables, chopped herbs, and crushed garlic. We cook the food for half an hour in the open state on the “Fry” mode.
3. We wait for the sound signal, add chopped tomatoes to the saucepan of the device, and place the cod fillet, divided into portions, into the marinade.
4. Season the mixture with pepper and salt, the selected spices, and mix everything carefully. Continue cooking for another 20 minutes in the same mode.

Place the fish in a deep plate, pour over the vegetable marinade, and sprinkle with chopped herbs.

Recipe with cheese

We adjust the composition of the components of the future dish, supplementing the recipe with a fermented milk product. We get a dish with an amazing cheese crust!

List of ingredients:

• egg;
• cucumbers (salted or pickled) - 50 g;
• onions, sweet carrots - 1 pc.;
• fresh sour cream - 60 g;
• mackerel - 500 g;
• cheese (any type) - 70 g;
• spices (salt, pepper).

Before we begin heat treatment of fish in a slow cooker, we remove its inedible elements - scales, fins and tail, head and entrails. We always perform these manipulations if we prepare a product in a marinade.

Cooking method:

1. We process the mackerel using the proposed method, remove the backbone, remove all the bones.
2. Combine high-quality sour cream, salt and egg in a bowl, mix the mixture thoroughly, grease the fish with the resulting sauce, and season with the desired amount of pepper.
3. Peel and wash the vegetables. Place the carcass on the bottom of the bowl of the kitchen unit. On top we lay out finely chopped onions, coarsely grated carrots, and apply a mesh of the remaining sour cream mixture.
4. We finish assembling the products with cucumbers, chopped into thin slices. Sprinkle everything with cheese shavings.
5. Set the unit to “Steam” mode, cooking time – 30 minutes.

Carefully place the marinated fish with a delicious cheese crust on a plate and enjoy tasting the wonderful dish.

How to cook with potatoes

It would be nice to supplement an excellent dish from the inhabitants of the seas and oceans with a product of “terrestrial” origin. For example, potatoes go well with fish, and therefore make excellent company for it!

Product List:

• olive oil - 30 ml;
• mayonnaise - 100 g;
• soy sauce, juice of ½ lemon - from 30 ml of each component;
• onion - 1 head;
• fresh frozen pollock - 500 g;
• tomato - 1 pc.;
• potatoes - 4 pcs.;
• “Russian” cheese - 120 g;
• salt, pepper, spices, herbs.

Preparation procedure:

1. We fillet the cleaned fish, carefully remove all the bones, and divide the product into portions.
2. In the bowl of the unit, combine soy sauce, olive oil and juice squeezed from part of the lemon. Lightly pepper and salt the mixture, based on personal preference. If desired, use spices and seasonings.
3. Peel and wash the onions and root vegetables, chop them into approximately equal circles. We also cut the tomato.
4. We treat the bowl of the device with a small amount of oil, lay out a layer of ½ potato mixture, then place the separated onion rings.
5. Lightly pepper and salt the food and place pieces of pollock on it. Cover the fish with the remaining vegetables, lay out thinly sliced ​​tomato slices, add a little salt and “draw” a thick network of mayonnaise.
6. We finish assembling the components of the dish with chopped parsley, sprinkle everything with cheese shavings.
7. Place the filled saucepan in the multicooker and cook for 40 minutes on the “Baking” mode.

We serve the second course of juicy and tender mackerel in marinade, complemented by delicious potatoes.

Delicious fish with vinegar marinade in a slow cooker

We continue our culinary delights with an equally appetizing dish served in a piquantly aromatic sauce.

Required ingredients:

• sunflower oil - up to 50 ml;
• sweet pepper pod;
• not very large fish (pollock, cod, hake are suitable) - 3 pcs.;
• tomatoes - 3 pcs.;
• carrots - 2 pcs.;
• cloves - 2 buds;
• onions - 2 pcs.;
• vinegar (9%) - 9 ml;
• salt, pepper (including peas);
• a pinch of regular sugar;
• flour - up to 60 g;
• celery root - 120 g.

Cooking process:

1. We completely process the fish, lightly salt it, divide it into portions, and bread it with sifted flour.
2. Cut the peeled onion into half rings. Chop the peeled celery into strips and grate the carrots coarsely. We remove the skins from the tomatoes (scald them, then immerse them in ice water) and puree them with an immersion blender.
3. Turn on the unit, activate the “Frying” program, pour aromatic oil into the bottom of the appliance’s bowl. When the mixture has warmed up well, fry the fish until a thick crust, then transfer it to a plate.
4. Place the prepared vegetables in the vacant space and heat to a boil. Pour in the resulting tomato puree, season the mixture with a pinch of sugar and salt, add vinegar, mix everything well.
5. Place the golden pieces of fish into the resulting marinade and cook for 20 minutes using the simmer method, turning on the multicooker to the “Stew” mode.

We present the dish hot.

Cooking technology with mustard

Every housewife often wonders how to cook fish in a slow cooker to please the family with an unusual dish. The answer is in the recipe provided!

List of components:

• soy sauce (natural) - 20 ml;
• vegetable oil;
• small carrots - 2 pcs.;
• fish fillet (pike, catfish or pike perch) - 500 g;
• onion - 1 head;
• mustard - 30 g;
• sour cream - 50 g;
• spicy seasoning (dry mixture) for fish.

Cooking technology:

1. Peel and wash the vegetables. Chop the carrots into strips and chop the onion.
2. Turn on the appliance to the “Baking” mode, put the prepared vegetable mixture into the multicooker bowl, sauté the food for 20 minutes without covering it with a lid.
3. Combine mustard, fish seasoning, soy sauce and sour cream in a bowl. Mix everything well.
4. We take out pieces of golden vegetables, and instead of them place pre-processed fish, cut into portions. Pour the resulting marinade over it, lay carrots and onions on top, and season them with the remainder of the fragrant composition. We continue the process for another quarter of an hour.

Serve the delicious fish in mustard sauce with the desired side dish.

Cod fillet under marinade

Cod fish is a tasty and inexpensive product from which you can prepare real culinary masterpieces in a slow cooker.

Ingredients used:

• sunflower oil;
• onion - 1 pc.;
• ripe tomatoes - 2 pcs.;
• boneless cod fillet - 400 g;
• thick sour cream/curd cheese - 50 g;
• honey - 20 g;
• spices (salt, pepper) - according to preference;
• a bunch of green onion.

To rid the fish of a specific smell, you just need to sprinkle the meat with a small amount of juice squeezed from a medium-sized lemon.

Step-by-step preparation:

1. We wash the tomatoes and peeled onions, chop the products into thin rings.
2. Place sour cream, chopped green feathers, honey, a pinch of pepper and salt on a plate. Combine the marinade components.
3. Cover the bottom of the electrical appliance bowl with foil, spray the paper with oil, and place lightly salted fish meat on it.
4. Pour the fragrant sauce over the cod and place the vegetable mixture on top. Cover the components of the dish with the free ends of the paper.
5. Turn on the multicooker to the “Baking” mode and cook the food for 30 minutes.

As a side dish for this delicious dish, you can serve boiled rice or asparagus - a great addition to marinated cod fillet!

Fish with lemon and onion marinade

The presented recipe for a universal sauce equally successfully provides excellent taste and aroma for both meat and many fish dishes. The best way to verify this is through your own experience!

Product List:

• sunflower oil - 30 ml;
• small carrots - 2 pcs.;
• pike perch - 800 g;
• tomato juice - ½ cup;
• onion;
• lemon zest - 2 tsp;
• filtered water - 230 ml;
• spices, bay leaf.

Cooking sequence:

1. Divide the pre-processed fish into portions, rub with lemon zest, add a little pepper and salt. Leave the product for 30 minutes in a sealed container.
2. In the meantime, turn on the multicooker and set the “Baking” program. Pour aromatic oil into the pan of the device, heat the mixture and fry pieces of pike perch in it until soft golden brown.
3. We take the fish out of the pan, and in its place put coarsely grated carrots and chopped onions. Sauté the vegetables until soft, then add portions of fish to them.
4. We change the operating mode of the device to “Stew” and leave the components of the dish to soak in their mutual aromas and tastes for an hour.

Serve the dish with French fries or boiled rice. The dish is equally good hot or cold.

Cooking with red fish

Someone will be incredibly surprised and wary - how can you entrust the preparation of a noble sea creature to some device? And in vain! Red fish from a slow cooker will adequately decorate any holiday table.

Ingredients:

• vegetable oil - 80 ml;
• pink salmon - 400 g;
• flour - 60 g;
• spices, green onions.

Marinade:

• vegetable oil - 50 ml;
• tomato puree - 40 g;
• carrots, onions - 200 g each;
• peppercorns, bay leaf;
• drinking water - 600 ml;
• flour - 60 g.

Cooking:

1. We disassemble the processed fish into fillets. To do this, cut a piece of pink salmon into thin long slices and divide them in half.
2. Treat the layers of fish meat with pepper and salt, leave for half an hour in this state. To evenly bread the red fish to create an appetizing golden brown color during frying, pat each piece of divided fillet dry.
3. Pour the fragrant oil into the multicooker pan, start the “Frying” program and set the cooking time to a quarter of an hour.
4. Pour a portion of flour onto a plate and carefully roll each piece of fish in the bulk product. Place the preparations in a bowl with boiling mixture and fry until done.
5. Having finished cooking the pink salmon, clean the container of the unit, pour in a new portion of oil and fry the finely chopped vegetables in it. We leave the operating mode of the device at the already selected option.
6. After 10 minutes, add tomato paste, peppercorns, filtered water. Turn on the “Boiling” program on the multicooker and set the timer for 15 minutes.
7. Pour 50 ml of purified water into the bowl, add flour to the liquid and stir it with a fork, breaking up any lumps that have formed. Add the resulting mixture to the rest of the mixture being prepared, combining the sauce components with a silicone spatula.

We prepare the dish. Place the golden pieces of pink salmon on a serving plate, pour in the prepared marinade, and garnish with a slightly diagonally chopped green onion. Beauty!

Our culinary catch - fish marinated in a slow cooker - is truly excellent. Each dish can be easily prepared on weekdays and just as quickly prepared for a holiday meal.

Cooking time - 1 hour.

Marinated fish is a very tasty and sophisticated dish. It will look good on any table. It is not at all difficult to prepare, as many might think. If you use a Redmond multicooker, the task will take on a completely simple form.

Our recipe today is original. Marinated fish cooked in a Redmond multicooker is distinguished by its unique taste. It also turns out quite juicy and tender.

Different models can be used. The dish is prepared well, for example, in the Redmond RMC-M4515 kitchen appliance, since it has a “Stewing” program.

Ingredients for cooking marinated fish in a Redmond multicooker

• Fish fillet - 1 kilogram.
• Onion - 2 heads.
• Carrots - 2 pieces.
• Tomato - 2 pieces.
• Garlic - 2 cloves.
• Water - 250 milliliters.
• Sugar - 1 tablespoon.
• Bay leaf.
• Lemon - 1 piece.
• Salt, pepper, spices - to taste.

Method for preparing fish in marinade in a Redmond multicooker

1) Wash all the main ingredients. Then we cut the tomatoes and onions into rings, grate the carrots. Chop the garlic in any convenient way.

2) We wash the fillet under running water, then cut it into medium pieces, which we then salt and grease with spices.

3) Cover the fish pieces with chopped onions.

4) Place tomatoes, lemon and garlic in a blender. Whisk these ingredients. Sugar the resulting mass. Then add water to it. After this, mix everything until smooth to form a marinade.

5) Cover the fillet with onions with a layer of carrots. Pour marinade over all this.

Today we will cook delicious fish with marinade in a multicooker-pressure cooker or in a simple multicooker. This is a tasty and inexpensive dish that we inherited from our mothers and grandmothers. According to the classic recipe, marinated fish is cooked in the oven, but I adapted it for a slow cooker. It turned out so delicious that you will swallow your tongue.

Marinated fish should be well known to all people of the older generation. After all, before, in Soviet times, rarely a holiday table would be complete without this treat. It was prepared quite simply - a fillet or carcass, cut into portions, of white sea (sometimes less bony river) fish was stewed with carrots and onions, poured with a marinade of tomato paste diluted with water, with the addition of vegetable oil and vinegar. Some housewives fried the fish and sautéed the vegetables before stewing. The main spices used were bay leaves and hot peppercorns.

Cod, haddock, pollock, hake, pike, pike perch, and mullet are well suited for this dish. In general, see for yourself which fish suits your taste and price. It also depends on your preferences whether to buy a whole fish or a fillet.

Ingredients for preparing marinated fish

1. Fish - 1 kg
2. Carrots - 4-5 pcs.
3. Onions - 2-3 pcs.
4. Vegetable oil - 5-6 tablespoons
5. Apple cider vinegar - 1 tbsp
6. Tomato paste - 3 tablespoons
7. Salt - to taste
8. Bay leaf - 3-4 pcs.
9. Black peppercorns - 8-10 pcs.
10. Water (warm boiled) for diluting tomato paste - approximately 1.5 multi-cups
11. If necessary, a little sugar

1. Check if you have all the products in stock. As I said in the announcement, the fish can be any (today I have pollock fillet). But previously defrosted. And, if these are carcasses, clean them from scales, cut off the head, tail, fins and gut them. If apple cider vinegar is unavailable, use regular table cider vinegar, but reduce the amount - about ½ tablespoon. You will need sugar if the marinade seems sour. I always do without sugar.

2. It is advisable to start preliminary preparation with fish. Cut the carcass or fillet into portions, add salt (do not overdo it!) and set aside. Meanwhile, chop clean and peeled onions. And grate the carrots. This is done either on a regular hand grater with large cells, or in a food processor with a grater attachment (also with large cells). You can use a Korean carrot grater.

3. Pour a couple of tablespoons of oil into the bottom of the multi-bowl. Then we begin to lay out vegetables and fish in layers. First, the first layer is part of the grated carrots mixed with part of the onion. Add a little salt, throw in some peppercorns and one or two bay leaves (you can tear large ones).

4. Lay out the fish. Drizzle with a tablespoon of oil.

5. Cover with a new layer of carrots and onions, which we add salt again. Throw in the laurel and pepper. Next, in any convenient container, mix the marinade until smooth. To do this, dilute the tomato paste with warm boiled water, add vinegar and the remaining oil. Taste and if it is sour, sweeten it a little with sugar. Then pour the marinade into the bowl. Close the pressure cooker and turn on “Stew” for one and a half to two hours. That is, we cook the fillet for one and a half hours, and the pieces of fish for two hours.

6. You can eat the finished marinated fish right away. But it’s still better to give it time to brew. Naturally, we put the cooled dish in the refrigerator. The next day it will be even tastier, so you will swallow your tongue. When serving as an appetizer, serve cold. If you are serving it for dinner in addition to, for example, potatoes, you can reheat it.

Fish is a source of substances that are beneficial for every person. And in order to preserve its valuable qualities, it is important to prepare it correctly. For example, it could be fish with a fragrant marinade in a slow cooker. And the recipes described below will help you cope with this task without much hassle.

Marinated fish - a classic recipe in a slow cooker

Fish cooked according to this recipe will be juicy and flavorful.

Ingredients:

• medium-sized fish (hake, pollock) – 3 pcs.;
• tomato – 3 pcs.;
• onions – 2 pcs.;
• carrots – 3 pcs., if large – 2 pcs.;
• bell pepper – 1 pc.;
• vinegar 9% – 1 teaspoon;
• allspice;
• black peppercorns;
• laurel;
• cloves – 2 buds;
• celery root – 150 g;
• salt;
• sugar;
• flour and refined vegetable oil - for frying.

Preparation

We clean the fish, cut off the fins and tail and cut into neat medium-sized pieces, lightly add salt and bread in flour. Turn on the multicooker in the “Fry” mode, pour in vegetable oil so that it completely covers the bottom. While the oil is heating, cut the onion into half rings, celery into strips, and grate the carrots or cut into strips as well. Once the oil is hot, fry the fish until crispy, about 7 minutes.

Making tomato puree. Fill them with hot water for 1 minute, after making cuts. Remove the skins and place in a blender. Of course, you can use ready-made tomato juice or tomato paste, but with fresh vegetables it will be much tastier.

When the fish is fried, take it out and fry the onions and carrots for about 7 minutes, add tomato puree and spices. Let it boil and add sugar, vinegar, remaining salt and stir. Turn on the “Stew” mode and immerse all previously fried fish in the resulting marinade. Simmer for 20 minutes.

Fish in sour cream and dill marinade in a slow cooker

Ingredients:

• small pike – 2 pcs.;
• sour cream – 3 tbsp. spoons;
• chopped dill – 1.5 tbsp. spoons;
• ground pepper;
• lemon juice - 1 tbsp. spoon;
• sea ​​salt.

Preparation

The fish must be cleaned, gutted, fins and heads removed, and rinsed well. Next, cut it into pieces. Mix sour cream, pepper, salt and leave the fish in this marinade for 20 minutes. Add dill and lemon juice, mix well and let stand for 20 minutes. Then, we put our fish in a baking sleeve and tie it on both sides, or just in a knot.

Turn on the “Steam” mode in the multicooker, put on the steamer basket, put the fish in it, close the lid and wait 30 minutes. After the signal, the preparation of wonderful, and most importantly healthy fish under marinade in a slow cooker is ready!

How to cook fish with marinade in a slow cooker in Chinese?

The recipe for fish stewed under marinade has many variations, but they are not very different from each other. But sometimes you want to diversify your menu.

Ingredients:

• fillet of any white fish – 0.5 kg;
• vegetable oil;
• salt;
• sugar – 1 tbsp. spoon;
• starch - 1.5 teaspoons;
• white wine – 3 teaspoons;
• soy sauce – 3 tbsp. spoons;
• green onion;
• bell pepper – 1 pc.;
• hot red chili pepper – 2 pcs.;
• garlic – 4 medium cloves.

Preparation

Cut the fillet into equal small pieces, mix wine, starch and salt, add to the fish and marinate for 20 minutes. Pour a large amount of vegetable oil into the multicooker, set the “Baking” mode and intensively fry the fish - 5-7 minutes, remove.

Add finely chopped chili peppers to the oil and fry lightly. Cut the bell pepper into half rings, slice the garlic and onion, mix. Add soy sauce and sugar, close, simmer for 2 minutes, then add fish and simmer for another 3 minutes. The dish is ready!

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Marinated fish - delicious recipes for cooking step by step in the oven or slow cooker with photos

If the purchased fish turns out to be a bit dry, it can be corrected with an original marinade of vegetables or spices. The result is a popular dish that is prepared by thousands of housewives across the country. The marinade for fish can be simple, based on carrots and onions, or complex with tomatoes, cream sauce and seasonings. You can choose the right one for every taste.

How to cook marinated fish

An appetizing and budget-friendly dish is made from fish pulp baked under a fragrant marinade. He is loved throughout the country. This dish has been prepared for several generations as a delicious home-cooked meal. The appetizer is included in the daily menu, so everyone will need to know how to cook marinated fish. There are several cooking recipes - in the oven, in a slow cooker or in a regular frying pan.

How to prepare a marinade for fish: you should start by preparing the ingredients. For the dish, it is optimal to take a low-fat, rather dry carcass, preferably marine species or low-boned river ones. The fish is cut into fillets, lightly fried with or without batter, baked or boiled. The resulting portioned pieces can be stewed with carrots and onions, add diluted tomato paste to it, add a little oil and vinegar. Among the unusual spices, it is good to take hot pepper, cumin and coriander.

There is a cooking option in which the marinade is first prepared separately - the vegetables are sautéed, and then combined with the fish and heated. Lemon rings, lemon juice, apple or wine vinegar, and wine add sourness to the finished filling. If desired, add sour apple, lemon zest and mustard. If you want sweetness, then the marinade is seasoned with sugar or honey. Flour gives the filling thickness.

Any home cook will love this marinated fish recipe, which allows you to create a delicious, flavorful dish. The result is such appetizing food that everyone at home asks for more, and guests ask for the signature recipe. It’s worth starting with the classic options and using carrot and onion marinade, gradually complicating the ideas by including spices, tomatoes, and other original ingredients.

Marinated fish - classic recipe

• Cooking time: 3.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 170 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

The classic recipe for marinated fish suggests using carrots and onions. The filling will be thick due to the wheat flour. The bright color of the sauce is given by tomato paste, which is best diluted with boiled water to reduce the concentration. Pollock, hake or tilapia are perfect for this marinade, as they acquire additional juiciness and exquisite taste.

Ingredients:

• pollock – 0.7 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• flour – 60 g;
• tomato paste – 20 ml;
• water - glass;
• sugar – 5 g;
• salt - a pinch;
• black pepper - a pinch;
• allspice – 4 peas;
• bay leaf – 1 pc.;
• table vinegar – 10 ml.

Cooking method:

1. Clean the pollock and cut into small pieces a couple of centimeters thick.
2. Salt, pepper, bread in flour. Cut the onions into half rings, grate the carrots on a coarse grater.
3. Fry the pieces.
4. Separately, fry the onion-carrot mixture. Add water to the pasta.
5. Combine the frying with pasta and spices, simmer the marinade over moderate heat for five minutes.
6. Remove, add vinegar, stir.
7. Place layers of fish and marinade mixture into a deep bowl and leave in the refrigerator for three hours.
8. Garnish with boiled potatoes.

Fish marinated with carrots and onions

• Cooking time: 12 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Another classic recipe is fish marinated with carrots and onions, which gives the final dish a bright color. The juiciness of the vegetables makes the meat moderately soft, it acquires special tenderness and gives off notes of piquant spiciness. Fish marinated with carrots and onions goes best with boiled aromatic rice, buckwheat or crumbly millet. The marinade is good to use as an independent sauce.

Ingredients:

• cod – 800 g;
• onions – 2 pcs.;
• carrots – 3 pcs.;
• medium-sized tomatoes – 2 pcs.;
• bay leaf – 1 pc.;
• allspice – 2 peas;
• granulated sugar – 10 g;
• lemon juice – 10 ml;
• vegetable oil – 20 ml.

Cooking method:

1. Cut the fillet into pieces, roll in flour with spices. Fry until golden brown.
2. Chop the onion and sauté for five minutes. Add grated carrots and simmer until soft. It is not necessary to bring it to readiness.
3. Add tomatoes in slices without skin, simmer covered for 20 minutes. Season with spices and lemon juice.
4. Pour the sauce over the fish and leave it in the refrigerator overnight. Before serving, sprinkle with herb leaves.

Marinated fried fish

• Cooking time: 5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 185 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish fried under marinade has a more pronounced taste than baked or boiled fish, but at the same time it is higher in calories, so this option can be used for lunch. For dinner, it is better to serve this dish with fresh vegetables, chopped into strips and a light sauce. The marinade for fried fish according to this recipe is spicy, spicy and aromatic.

Ingredients:

• pike perch – 1 kg;
• flour – 30 g;
• vegetable oil – 30 ml;
• carrots – 0.3 kg;
• onion – 250 g;
• tomato paste - a glass;
• vinegar – 150 ml;
• water – 50 ml;
• black pepper – 6 peas;
• bay leaf – 2 pcs.;
• carnation – 4 inflorescences.

Cooking method:

1. Clean the pike perch, cut into pieces, add salt and pepper, and leave to marinate for half an hour.
2. Roll in flour. Fry for seven minutes on both sides, place in a mold.
3. Cut the onion into half rings, grate the carrots and fry. After 10 minutes, pour in the tomato paste, after six minutes - water, spices and vinegar.
4. Simmer for 10 minutes, pour over the pike perch, cool, keep in the refrigerator for four hours, longer if necessary.

Marinated fish in the oven

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 171 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish marinated in the oven is also called a dish “under a fur coat”, because there is a lot of frying and it hides the main component. The filling contains vegetables, tomatoes, and spices, which makes the marinade for fish in the oven aromatic and extremely pleasant. This healthy dish is low in calories and is suitable for serving cold or hot.

Ingredients:

• cod – 2 pcs.;
• flour – 45 g;
• carrots – 4 pieces;
• onions – 2 pcs.;
• tomato juice – 60 ml;
• water - glass;
• salt – 10 g;
• black pepper – 12 peas;
• bay leaf – 2 pcs.;
• sunflower oil – 30 ml.

Cooking method:

1. Cut the cod into wide pieces, add salt and bread in flour. Heat the oil and fry the pieces until light golden brown.
2. Cut the onion into half rings, grate the carrots coarsely, and sauté in a saucepan until soft.
3. Season with spices, place in a mold, pour in water and tomato juice.
4. Cover with foil and cook in the oven for 40 minutes at 180 degrees.
5. Garnish with pasta or rice.

• Cooking time: 2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish marinated in a slow cooker takes longer to cook than similar options in the oven or in a frying pan, but it turns out especially tender. For making, it is better to take fillet, because it is made faster compared to whole pieces. The recipe calls for apple cider vinegar, but it can easily be replaced with regular table vinegar. You just need to slightly reduce the required volume to preserve the taste without adding excessive sourness.

Ingredients:

• pollock fillet – 1 kg;
• carrots – 4 pcs.;
• onions – 2 pcs.;
• vegetable oil – 60 ml;
• apple cider vinegar – 20 ml;
• tomato paste – 60 ml;
• bay leaf – 3 pcs.;
• black pepper – 9 peas;
• water – 300 ml.

Cooking method:

1. Cut the fillet into portions and add salt. Chop the onion and grate the carrots.
2. Pour oil into the bottom of the bowl, add half of the carrot-onion mixture, and season with spices. Place the fish, repeat layers.
3. Fill with water, tomato paste, vinegar.
4. Close the lid and set the “Extinguishing” mode for an hour and a half.
5. Serve with baked potatoes.

Fish in tomato marinade

• Cooking time: half an hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 172 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish in tomato marinade can be cooked very quickly, and the end result is a beautiful and tasty culinary dish. For cooking, it is optimal to choose any sea fish - hake, tilapia or pollock. Before marinating, defrost the carcasses to a slightly elastic consistency and remove the bones for ease of subsequent processing. The finished dish is in perfect harmony with porridges, purees and fresh herbs; it is also tasty when cooled.

Ingredients:

• flounder – 0.6 kg;
• onions – 3 pcs.;
• carrots – 3 pcs.;
• flour – 10 g;
• tomato paste – 60 ml;
• vinegar – 10 ml.

Cooking method:

1. Fillet the flounder and cut into pieces. Add salt, bread in flour, and fry.
2. Place in a saucepan, add fried onion half rings and grated carrots, fried in oil.
3. Pour in tomato paste, vinegar, add spices and flour. Simmer for 20 minutes.

Check out the recipes for preparing delicious flounder in the oven.

Fish with vegetables under marinade

• Cooking time: 4.5 hours.
• Number of servings: 2 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish with marinated vegetables has a pleasant islandy taste, spicy aroma and is liked by all guests. It’s good to make it in advance before your friends arrive, so that it has time to soak in the juicy filling and become even more tender. The dish is good hot and cooled; it looks beautiful if you decorate it with a lot of basil or cilantro, sprinkle with seasonings and spicy dry herbs.

Ingredients:

• fish fillet – 0.4 kg;
• fish broth - a glass;
• flour – 20 g;
• vegetable oil - half a glass;
• carrots – 3 pcs.;
• onions – 3 pcs.;
• tomato puree – 80 ml;
• sugar – 10 g;
• vinegar – 10 ml;
• bay leaf – 2 pcs.;
• allspice – 2 peas;
• carnation – 3 inflorescences.

Cooking method:

1. Cut the fillet into pieces, add salt and pepper. Bread in flour, fry until done.
2. Cut the carrots into slices, the onion into strips, place in heated oil, fry until soft. Add puree, spices, simmer for 20 minutes.
3. Pour in vinegar, broth, boil, season with sugar.
4. Pour the marinade sauce over the fish and cool. Let it sit for four hours behind the closed refrigerator door.

Fish marinated with carrots

• Cooking time: 9 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 173 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish marinated with carrots will receive special tenderness if you add a little onion and elastic tomatoes to the finished filling. For such a dish, it is optimal to use marine species - cod, hake or perch, with a minimum number of bones. The finished delicacy is eaten very quickly, guests demand more and admire the taste. It will be especially tasty if you marinate the fish overnight to give it a refined aroma.

Ingredients:

• cod fillet – 800 g;
• onions – 5 pcs.;
• carrots – 5 pcs.;
• tomato paste – 20 ml;
• tomatoes – 2 pcs.;
• black pepper – 5 peas;
• flour – 60 g;
• vegetable oil – 20 ml;
• bay leaf – 2 pcs.

Cooking method:

1. Cut the onions into quarter rings, heat the oil, fry until transparent
2. Add coarsely grated carrots and peppercorns and simmer until soft.
3. Pour in the paste, after two minutes add the chopped tomatoes without peels, season with spices, and simmer until slightly moist.
4. Cut the fillet into pieces, season with spices, bread in flour, and fry.
5. Remove the bay leaf from the marinade, place part of it in the mold, place the fish on top, and pour in the rest of the marinade.
6. Repeat layers as desired. Leave to infuse in the refrigerator for eight hours.

Marinated fish from Yulia Vysotskaya

• Cooking time: 4 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Yuliya Vysotskaya’s marinated fish turns out no worse than restaurant or holiday fish, because a special filling is used. It is based on traditional carrots and onions, diluted with aromatic parsley and celery roots. A special mixture of spices gives the finished sauce a bright, memorable taste, making it spicy and spicy with a slight sweetness. The marinade is excellent for pike or carp.

Ingredients:

• carp – 2000 g;
• vegetable oil - half a glass;
• flour - half a glass;
• fish broth - a quarter cup;
• seasoning for fish - sachet;
• carrots – 200 g;
• onion – 200 g;
• parsley root – 50 g;
• celery root – 50 g;
• tomato juice – 40 ml;
• sugar – 40 g;
• pepper mixture – 3 g;
• bay leaf – 2 pcs.;
• cloves – 3 inflorescences;
• vegetable oil – 2 tablespoons.

Cooking method:

1. Clean the carp, fillet it, leave the skin, and cut into portions. Sprinkle with seasoning and salt, set aside for 15 minutes in a deep bowl.
2. Roll in flour and fry.
3. Chop the onions into quarter rings and simmer until soft. Add finely grated carrots and roots and simmer for 10 minutes.
4. Pour in the juice, sweeten, simmer for five minutes. Pour in hot broth, cook for 10 minutes.
5. Place the fish in layers in a mold, pour in the marinade, and heat for five minutes.
6. Cool, keep in the refrigerator for three hours.
7. Serve in bowls with green onion stalks.

Experienced professional Lazerson reveals his secrets that help prepare marinated fish:

• how to make marinated fish: take boneless sea fish or large river carcasses;
• Add vinegar to the filling a little at a time, taste after each serving;
• wipe fish pieces dry before breading them in flour to achieve an even thin layer and prevent charring of the meat;
• if the recipe calls for heating the meat with the marinade mixture together, then after heating, cool the molds together with the dish;
• It is better to stir the sauce carefully to maintain its delicate texture.

Video: Pollock under marinade

sovets.net

Recipe for cooking marinated fish in a slow cooker

Fish have been used as food for a very, very long time. And since then, its popularity as a food has only increased. And it’s not surprising, because there are few people who don’t like to eat fish. And these, as a rule, are exclusively allergy sufferers. However, there are also those people who do not eat fish because of the presence of bones in it, which interferes with the meal, creating the need to constantly remove them. But this is nitpicking.

Fish is often prescribed by doctors as part of a diet to treat various diseases of the stomach or the entire digestive system. Most types of fish are highly digestible, which is an excellent reason for people suffering from constipation or indigestion to eat them. But you still need to know how to cook fish so that it retains both its true taste and all the nutrients and beneficial substances.

In this article we will talk about several ways to cook fish.

The first will be a recipe for cooking marinated fish in a slow cooker with photos that will help predict the result. And to be more precise, pangasius, famous for its elegant taste. But this dish is also good because you don’t need to stand in the kitchen for several hours to prepare it. This recipe is aimed at those people who have little time to cook, but still want to make food tasty and visually appealing. But it is the visual appeal, coupled with the smell, that is the first thing that whets our appetite. This then comes the first bite of the dish, but first, we repeat, the smell and appearance. What do we need? Here's what:

Marinated fish in a slow cooker is prepared in stages:

The actual fillet parts of the pangasius fish must first be thawed, rinsed under running cold water, and then cut into small (but in moderation!) pieces. Now you can salt or pepper the resulting pieces of fish. But this is at your discretion and to your taste. Pour them with apple cider vinegar, and then start frying the onions. Believe me, while you fry the onions, the fish will already be properly marinated.

If you don't have tomato juice, simply dilute tomato paste in water. Salt it a little, if you want, and add twenty milliliters of sunflower (vegetable) oil.

Now you should chop the onion and grate the carrots on a coarse grater, so to speak. After this, simply turn on the multicooker in the “Baking” mode for forty minutes. After letting the multicooker warm up for five minutes, pour a little sunflower oil into it and fry the onion for three to five minutes. Later add carrots and fry the whole dish some more
five minutes. Now you need to take out the fried fish and leave it to fry for twenty minutes.

After all this, just add a little tomato juice, spices to taste for your fish, white pepper and a couple of bay leaves. Now all that remains is to simmer everything for ten minutes (select the same “Baking” mode) and later, upon completion, move on to tasting and the subsequent meal! Fish in a slow cooker looks appetizing from the photo, but on your table it will look a hundred times more appetizing, we assure you!

Recipe two: stew pollock fish with vegetables and spices, pouring tomato sauce over everything

Any multicooker will work here. Didn't you find the marinated fish recipe too heavy? So, this recipe will be even easier. What do we need? And we need the following:

• actual pollock fish fillet in the amount of five hundred grams;
• one onion;
• one small carrot;
• A glass of tomato juice;
• salt or black pepper, always ground. But this is not a mandatory ingredient, it’s up to your taste;
• one bay leaf;
• the actual oil needed for frying.

Let us warn you right away that we will end up with a very elegant-looking fish. In a slow cooker, photo recipes for such a dish look impressive, but you will be very surprised how cool it will look on your table, and not in the photo. But for this you need to do everything according to the instructions:

Wash the pollock fish fillet and cut into small, but moderate pieces. Finely chop the onion and saute it in your slow cooker until golden brown. This should be done in the “Baking” multicooker mode. Next, you need to add pieces of pollock fish to the resulting “golden onion” into the cup, and then pre-grated carrots (and you need to grate them using a fine “caliber” grater).

Pour the resulting mixture with tomato juice. Add salt or pepper, or you can do without it. Add bay leaf. The multicooker should then be switched to the “Quenching” mode for thirty minutes, close everything with the multicooker lid and go to rest. The device will do everything for you. After cooking, add some different vegetables to the dish and start eating!

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Marinated fish in a slow cooker

A rare appetizer: marinated fish, especially in a slow cooker. But I advise you to prepare it for an ordinary and festive table; everyone will like such an appetizer. And the marinade itself is simply delicious.

Ingredients:

• Pink salmon fish – 200 grams.
• Ground black pepper - to taste.
• Flour – 1 tablespoon.
• Vegetable oil – 2 tablespoons.
• Iodized salt - to taste.
• Green onions – 20 grams.

• Onions – 100 grams.
• Carrots – 100 grams.
• Tomato paste – 20 grams.
• Filtered water – 300 milliliters.
• Dried laurel leaf – 1 piece.
• Peppercorns – 3 pieces.
• Iodized salt – 1/3 tablespoon.
• Vegetable oil – 1 tablespoon.
• Flour – 1 teaspoon.

Recipe in a slow cooker:

1. We collect in a pile the products that we will work with in the future. First of all, we cut up the pink salmon that we will need for the recipe. In my case, I bought the whole fish, it turns out to be more profitable than ready-made fillets.

2. As described above, fillet the fish. We cut off the amount we need for frying. We put it on a cutting surface, divide it into two parts along the length of the pink salmon, then cut it into rectangles, trying to make sure they are the same size, see what it looks like in the photo.

Sprinkle generously with salt and ground black pepper on both sides and leave for a while so that the spices are absorbed.

3. Pour flour into any flat plate and distribute it over the entire surface. We dip each piece of fish in it from all sides; this process is done so that when frying the pink salmon retains its original shape, that is, it does not fall apart.

4. Pour vegetable oil into the multicooker pan, start the vegetable fry program, and set the timer for 15 minutes.

Bring the oil to a boil, check as follows with your fingertips, take the flour, then sprinkle, if bubbles appear, you can fold the fish. Fry until fully cooked on both sides.

5. Let’s start preparing the marinade; to do this, peel the onions under cold running water. We wet the knife that we will use in cold water so that there is no sharp pain in the eyes when cutting. Place the onion on a work surface, divide it into two parts, then cut it into thin strips.

6. We wash the carrots, peel them with a housekeeper, and cut off the stalk. Take a grater and use it to grate the carrots into thin strips.

7. Wash the green onions and wipe dry with a paper towel. Cut it diagonally into flakes.

8. After the fish is fried, take it out, drain the fat, rinse the pan and wipe it dry with a towel. Place the container in the multicooker, pour oil, and lay out the prepared vegetables.

Turn on the frying program, set the timer for 10 minutes, cook the vegetables, stirring occasionally until golden brown.

9. Add tomato paste, one bay leaf to the prepared vegetables, pour 250 milliliters of filtered water, peppercorns and sprinkle with salt. Close the lid of the multicooker and turn on the boiling water program for 15 minutes.

10. Pour 50 milliliters of water into the container, add flour. Using a fork, beat the combined ingredients until a homogeneous consistency is formed.

11. 5 minutes before the end of stewing, open the lid of the multicooker, stirring, and pour in the liquid with flour using a silicone spatula. Bring the marinade to readiness. Then we put the finished pink salmon on a plate, pour the marinade over the entire surface and sprinkle with green onions.

Marinated fish in a slow cooker is a very easy to prepare and at the same time healthy dish that your entire family will enjoy. For marinating, you can use any fish you like, but we recommend sticking with cod.

Marinating is a special process that allows you to add several additional shades of flavor to the fish. For example, in this recipe we suggest you use tomato and carrots to add a sweet touch to the fish. Cooking fish in a multicooker will not take you much time, because this smart kitchen appliance will take care of most of the cooking.

Ingredients:

• Fish (fillet) – 1 kg
• Lemon – 0.5 pcs.
• Carrots – 2 pcs.
• Onions (onion) – 2 pcs.
• Tomatoes – 2 pcs.
• Garlic – 3 cloves
• Spices: bay leaf, salt, ground pepper - to taste
• Sugar – 1 tsp.

How to cook fish in a slow cooker

The first step is to peel the carrots, onions and garlic and rinse them under running water. Then chop the garlic, cut the onion into half rings, cut the tomatoes into slices, and grate the carrots on a coarse grater. Rinse the fish fillet thoroughly, then dry it with a paper towel and cut into small pieces. Place the fish in a thick layer in the multicooker bowl, add a little salt and pepper on top and add a bay leaf. Place onion half rings in the next layer on top of the fish, and grated carrots in an even layer on top of the onion. Using a food processor or blender, combine chopped garlic with tomato slices, salt, sugar, water and the juice of half a lemon. Pour the resulting mixture over the fish in the multicooker bowl. Set the multicooker to “stew” mode, set the timer for 60 minutes and close the lid and leave the fish to cook for the specified time. After 60 minutes, turn off the multicooker and check the readiness of the fish. As a side dish for marinated fish, you can prepare