Fish baked in tomato sauce. Fish in tomato sauce - a delicious dish for a festive and everyday table

Ever since childhood. Such a dish is still prepared in kindergartens and served with mashed potatoes. Many children enjoy eating such a fish, because it is tasty and bright, and besides, even kids know how useful it is. The dish gained considerable popularity in the half-starved 90s, when it was rare to find something tasty at an affordable price on store shelves. Fish cooked at home is a fairly budgetary dish and at the same time quite tasty. This explains the people's love. Today, such fish is cooked not so much out of economy, but because of the wonderful taste. Moreover, thanks to expressiveness and organicity, the recipe has taken a worthy niche even in the restaurant menu. So, the benefits, taste, economy, ease of preparation are the main trump cards of the stew in tomato sauce fish. Let's try and cook this wonderful dish!

Choosing a fish

Small sprat, inexpensive blue whiting, noble trout, huge catfish steaks - almost any fish is suitable for this recipe. There are not so many rules: scales must be cleaned, large ones must be cut into pieces, and small ones must be stewed whole. Fish in tomato sauce - the recipe is quite universal, and it is suitable for most types that we use to prepare holiday and everyday dishes. But in the best way for this dish, fish is suitable, which contains a minimum of bones: hake, pollock, saury, mackerel, salmon.

How to cook tomato ingredients and cooking methods

In addition to fish, you will need vegetables: onions, carrots, garlic. Ideally, for a tomato base, you should use fresh tomatoes, but you can get by with pasta or juice. Optionally added to the sauce bell pepper, greens, roots, ginger.

The sauce is best cooked separately. To do this, fry finely chopped onions, grated carrots, pieces of other vegetables in oil. Using a blender or a meat grinder, we will make a tomato from tomatoes (it is advisable to first remove the skin and large seeds). When the onion becomes translucent, and the carrots let out golden juice, you can pour in the tomato. You don’t need to simmer for too long, just boil it.

The approximate proportions of the products are as follows: a couple of onions, one carrot and one and a half glasses of liquid are required per kilogram of fish. If used, then 2-3 tablespoons should be mixed in water. After boiling, add your favorite spices and salt.

How to cook fish in tomato sauce?

Cover the stewed sauce with a lid and set aside so that it soaks and infuses. We cut the fish into pieces or harvest whole small carcasses. If it is planned that the fish will be used with the head, the gills must be removed. Otherwise, they will nourish the fragrant, tender dish odors of mud.

So that the fish in tomato sauce retains its shape and does not fall apart during cooking, first fry it in oil. Most species need flour breading. Only the amount of flour should be minimal. Put the fried pieces in a saucepan in layers. When all the fish is ready, proceed to the next step - stewing.

To do this, pour the sauce into the saucepan so that it covers the fish. The next process should be low fire, under the lid, so that in tomato sauce it turns out tender. In the process of cooking, you need to try the dish in order to decide whether to add acid, spiciness, sweetness. A lot depends on the tomatoes, because their taste is very different. If the dish is too bland, you can add a little lemon juice, soy sauce, adjika. At the very end, add finely chopped greens - it will emphasize the taste of the dish.

By the way, about the dishes. It is best to cook such a dish in a cast-iron pot or saucepan, glass-ceramic saucepan. It turns out great in a regular goose.

Serving to the table

As a rule, fish in tomato sauce is served immediately on plates. So that not a single drop of fragrant gravy is wasted in vain, pieces of fish are laid out on top of the side dish. It goes well with the elegant color of the sauce. fresh herbs. For decoration, you can use multi-colored pieces fresh vegetables, olives, olives, canned corn.

Garnishing, food pairing

fish in tomato cooking which is discussed above, is combined with most vegetable and cereal side dishes. If fish are served pasta, it is better to choose those that hold the sauce well: shells, feathers, scallops. Although it goes well with long spaghetti.

For holiday table you can choose stewed asparagus, new potatoes, mashed green peas, pasta. And for a regular family dinner, you can serve boiled porridge with fragrant butter.

In addition to tomato sauce, you can serve homemade pickles, pickled mushrooms, salads from seasonal vegetables. Bread also plays an important role, because many people like to dip it in sweet and sour tomato sauce.

To tell the truth, stew or boiled fish I don't really complain, but for this fish in tomato sauce, I am ready to make an exception every day. There is everything - and bright, summer, rich taste tomatoes, and fragrant, thick sauce with the taste of the sea, and fish, the meat of which itself leaves the bones. A similar dish is sometimes prepared by fishermen throughout the Mediterranean, sending to it that part of the catch that they could not sell, but you and I can take any fish - even inexpensive cod, even overseas sea bass, even familiar and familiar pike perch. I am sure that carp in this form will also appeal to those who love this fish. You choose!

Fish in tomato sauce

You can cook any fish in tomato sauce, it will be tastier if you take 2-3 different types. Clean and gut it, carefully scraping out the blood clots near the spine and removing the gills. After that, put the fish on the bottom of the pan (large cut into pieces, leave the small whole), which is just enough to put all the fish in one layer, pour in white wine and water so as to cover the fish almost entirely. It will be great if you add the spices and roots that you usually use to cook fish to the pan, but without them, believe me, everything will turn out absolutely wonderful! Place the pot on the stove, cover, bring to a boil, and simmer over low heat for 25-30 minutes. Carefully remove the fish from the broth, strain the broth and pour it back into the pot.

Return the pan to the fire - let the broth boil, and its taste and aroma will become richer and thicker. In the meantime, heat a frying pan, pour in and sauté the minced garlic and onion until fragrant, then add canned tomatoes, in own juice or cut. Crush them with a spatula for more small pieces and simmer, stirring occasionally. After 10-15 minutes, when the broth remains about half of the original volume, and the tomato sauce becomes homogeneous, pour the sauce into a saucepan with broth. There also add pieces of crumb lightly stale bread and mix well so that the resulting sauce becomes thick: by increasing or decreasing the amount of bread, you can adjust its density. Add the fish and warm it a little in the sauce, then serve, garnished with parsley, with garlic croutons and a glass of wine.

PS: Fish in tomato sauce can be made even tastier by adding fresh or, for example, mussels or shrimp. To do this, add them to the broth a couple of minutes before the sauce is ready - this time is enough for them to cook.

Calories: Not specified
Time for preparing: Not specified

Fish stewed in tomato is very tender and juicy. Soaked in sauce, it acquires a pleasant tomato sourness. Fishy aroma mixed with the enchanting smell of bell pepper - all together it feels appetizing and exciting. It’s hard to refuse such fish in tomato sauce with carrots and onions!
The dish is definitely very tasty and tempting. At the same time, its cost and simplicity are frankly pleasing. lovers sea ​​food will appreciate it!
A suitable fish for this dish is any sea white. You can take even the cheapest. Saturated with fragrant tomato sauce, it will become unusually tasty. Fish in tomato sauce with carrots and onions can be served with.



Ingredients:

- 2 medium-sized fish (hake),
- 2-3 tablespoons of lemon juice,
- 2-3 tablespoons of tomato paste,
- 1 carrot,
- 1 head of onion,
- half a bell pepper
- a little wheat flour(for breading),
- a little table salt,
- ground pepper taste,
- 2/3 cup water or stock
- sunflower oil odorless (for roasting).

How to cook with a photo step by step

Wash thawed fish in cold running water (in too warm it will begin to “spread” in the hands, lose integrity). We cut off the fins, “feathers” on the tail, pull out everything superfluous from the inside.

We cut into pieces. Put in a bowl, squeeze a lemon on the fish (about 2-3 tablespoons of juice). Salt, season with ground pepper.








We heat a frying pan with vegetable oil on the stove. Quickly fry the fish until a light crust appears. Inside the fish should remain raw.






We take bell pepper and onion. We clean the vegetables, wash, cut. Pieces can be made quite large.
Now it's the turn of the carrots. We also wash it, clean it and rub it on a coarse grater.




Onions and carrots are sent to a heated pan with a small amount of vegetable oil. You can fry in the same oil in the pan where the fish was fried.
Let's go lightly. Add the bell pepper and fry the vegetables together, stirring occasionally.
Pour a small amount of water, put tomato paste, mix everything well and simmer until boiling point.




Next, we shift half of the sauce with vegetables to the bottom of a small saucepan. Put the fish on this sauce and again fill everything with the remaining tomato filling.






Cover with a lid and leave to simmer over medium heat for another 25-30 minutes. If necessary, add a little boiling water and salt.




Fish in tomato sauce with carrots and onions is ready! We also advise you to take a look at the recipe for cooking fish baked with, this is another option for a delicious fish dish. Enjoy your meal!




Old Lesya

stew a fish dish is delicious and tender delicacy. It is generally difficult to spoil the fish during the cooking process, so even if you are just a novice cook and for the first time you are behind your stove in the kitchen, do not worry, you will succeed. And we will help you with this and tell you how fish is cooked in tomato. The dish will turn out juicy and attractive!

Ingredients

Step-by-step recipe for cooking Fish in a tomato with a photo

Let's start cooking:

Rinse fish fillet and cut into large pieces. Salt and pepper on each side.

Video recipe Fish in tomato

Braised fish in tomato

In order to cook fish according to this recipe, you will need:

Ingredients:
pollock - 1 kg;
carrots - 0.5 kg;
onions - 2 heads;
Bay leaf- 2 pieces;
allspice in the form of peas - 5 pieces;
salt - to your taste;
vegetable oil - 100 milliliters;
flour - 100 grams.

So, let's get down to business:

1. Clean and rinse the fish under running water. Then cut into small pieces.
2. Pour flour into a clean container and roll the fish pieces.
3. Put the pan on the fire, pour in vegetable oil and fry the fish, it should turn golden.
4. Take a deep frying pan or cauldron, pour in vegetable oil and let it boil. Cut the onion into half rings and send it to stew in oil, it should become transparent.
5. Peel the carrots, rub on a grater with large holes.
6. Send the shabby carrots to a cauldron with onions.
7. Dilute the tomato paste, use water, salt, pepper and mix. Send the tomato sauce to the cast iron to the rest of the ingredients, simmer for 10 minutes. Then transfer the onions with carrots to a clean container.
8. Put the fried fish in the cast iron, brush it with the prepared sauce.
9. Put the bay leaf here, sweet pea, make a low fire and let the fish stew. That's all, a fish delicacy is served with potato side dish, as well as such a fish can be eaten as an independent dish!

Fish in a tomato great recipe for an easy and inexpensive meal. You can serve such a fish with almost any side dish hot or cold, and various ways cooking will allow you to diversify the menu without changing the ingredients. How to cook fish in a tomato we will learn in this article.

Jellied fish in tomato - recipe

Jellied fish in tomato - the most popular recipe from the entire series. In this cooking method, the usual Fried fish marinated in tomato and becomes unusually juicy and crumbly. This dish is sure to please your loved ones.

Ingredients:

• hake fillet - 1 kg;
• tomatoes in their own juice - 1 can;
• flour - 3 tbsp. spoons;
• sugar - 1 teaspoon;
• onion - 1 head;
• greens - 1 bunch;
• salt, pepper - to taste.

Cooking

Wash the fish and cut into large pieces, each of which is thoroughly rolled in salted flour. Hake pieces are fried in hot oil until cooked and put in any deep container.

Preparing the fill: finely chop onion and let him in vegetable oil. Put the peeled and chopped tomatoes into the pan to the onion, add the juice from the jar and let it stew until the sauce “disperses”. Next, we season our filling and cover the fish with it. Cooking jellied fish in a tomato will take about 2-3 hours, during which the fried pieces of hake will absorb all the juice. After the time has passed, serve the fish to your favorite side dish generously sprinkled with herbs.

Baked fish in tomato sauce with vegetables

Another great method of cooking fish in tomato is roasting. Tender fillet under a thick tomato sauce with your favorite vegetables and a whole range of spices - what is better for a diet dinner?

Ingredients:

• cod fillet - 300 g;
• tomato juice- 250 ml;
• flour - 2 tbsp. spoons;
• garlic - 1 clove;
• coriander - 1 teaspoon;
• cumin - 1 teaspoon;
• turmeric - ½ teaspoon;
• black pepper, salt - to taste;
• broccoli, or cauliflower- 200 g;
• corn - 200 g;
• peas - 200 g.

Cooking

My cabbage, divide into inflorescences and cook in salted water until half cooked. Thoroughly mix the tomato juice with flour and let it thicken over low heat. Season the sauce with crushed garlic, salt, pepper, coriander, cumin and turmeric. Before cooking fish in a tomato, the fillet must be washed and cut large pieces. After you can put the cod on a baking sheet and pour spice mixture. Bake fish with boiled cabbage, corn and peas at 200 degrees for 25-30 minutes. Ready-made fish fillets can be served topped with brightly colored cheese. creamy taste: "Philadelphia", "feta", "mozzarella" - fit perfectly.

Fish in tomato sauce with vegetables

If you do not know how to properly stew fish in a tomato, then this recipe will definitely come in handy. Even a young housewife can do such a dish, because the fish according to this recipe always turns out juicy and tasty.

Ingredients:

• halibut fillet - 500 g;
• cod fillet - 500 g;
• onion - 1 pc.;
• garlic - 3 cloves;
• frozen vegetable mixture - 500 g;
• tomatoes in their own juice - 1 ½ cans;
• smoked paprika- 1 tbsp. a spoon;
• rosemary - ½ teaspoon;
• thyme - 1 teaspoon;
• dry white wine - 200 ml;
• olive oil - 3 tbsp. spoons;
• salt, pepper - to taste.

Cooking

Before making fish in tomato, prepare a mixture of spices: cut the onion into half rings and fry until soft on olive oil with paprika. Add chopped thyme, garlic and rosemary, keep on fire until the aroma comes out (about 30 seconds). Now it's time to get any frozen one you like. vegetable mix and fry it with spices. Ready? Then add chopped tomatoes, tomato juice left in the jar and about a glass of white wine. Let the mixture simmer covered for about 10 minutes. We do not waste time in vain - we begin to prepare the fish fillet: wash and cut small cubes. After the specified time, put the pieces of halibut and cod in our sauce and leave to stew. Cooking fish in a tomato will take 10-15 minutes. Ready meal sprinkle with lemon juice.

Prepared in the same way fish stew in a tomato in a slow cooker, although stewing takes 45 minutes in the “Baking” mode.