How to make fish marinated in the oven. Marinated fish: the best recipe

Now we usually call "marinade" a brine, sauce or mixture of spices, spices, seasonings, in which meat, poultry or fish is aged before heat treatment. And in this dish, the marinade is carrots and onions stewed in tomato, which are covered with pieces of fish. This name came to us from the classic recipe of Soviet times, when a simple but very tasty appetizer or salad was prepared from the minimum of products that were available, as you like. Let's remember and see two recipes, both with step-by-step photos.

But first, let's talk about what has changed in the snack now? The marinade has remained the same, the fish has changed. Previously, they cooked with the one that could be bought. For some reason, I remember the traditionally used pollock, or rather the pollock backs. I thought so in my childhood that “pollock backs” are a kind of fish.

What kind of fish is better to do under the marinade

What is the best way to cook? It definitely should not be bony and marine. Any meaty variety will do, here are a few examples:

any red salmon (pink salmon, chum salmon, char, salmon, trout, salmon, etc.);
pollock;
zander;
cod.

It can be pre-boiled or fried. From boiled it turns out a more dietary option, and from fried it is less healthy, but more tasty.

Red fish under the marinade: a classic recipe

Salmon are tasty on their own, but most of them are a bit dry. For example, pink salmon, from which I cooked. Therefore, I previously fried it, then it turns out to be very tasty - you will swallow your tongue! The kitchen, of course, is covered in splashes after frying, but it's worth it. However, let's go in order.

Ingredients for 2 servings:

pink salmon - 200g;
carrots - 1 pc;
onion - 1 onion;
tomato paste - 25g (1 tablespoon with a slide);
sugar - a pinch;
salt - to taste;
allspice - 5-7 peas;
bay leaf - 1 leaf;
vegetable oil - 3 tbsp.

How to cook marinated fish, step by step recipe

When the snack is infused, it is ready. If you want to mix it, you want to put it on a plate as it is - a layer of fish, a layer of vegetables.

Marinated fish with onions and carrots

You will need:

pollock - 400gr;
carrots - 4-5 pcs.;
onions - 2 pcs.;
vinegar - 1 tsp;
tomato paste - 1 tbsp. or tomato sauce;
bay leaf - 2 pcs.;
sugar - 1 tsp
black peppercorns - 5-6 pcs.;
salt and black ground pepper to taste;
flour for rolling;
vegetable oil for frying.

Marinade for fish from carrots and onions with vinegar

A slightly sweet tinge of tomato marinade with a savory touch of basil makes the perfect company for juicy white fish, while green peas add original texture and freshness to the dish.

It can be served hot, with mashed potatoes or boiled rice, or cold as an excellent appetizer.

FISH RECIPE UNDER MARINADE

Necessary:
6 large tomatoes or 400g cherry tomatoes
a few green basil leaves
1 tsp tomato paste
0.5 tsp vinegar - optional
1 medium onion
2 garlic cloves
olive oil
500 g white fish fillet
a few sprigs of parsley
0.5 st. frozen or fresh green peas
salt, sugar and pepper - to taste

How to cook:

1

1. Blanch tomatoes

2

Remove skins and seeds

3

2. Grind the tomatoes in a blender along with the basil. Transfer the mass to a saucepan, bring to a boil, reduce heat to a minimum and cook for 10 minutes, stirring occasionally.

4

Add tomato paste and stir. At the very end, salt, pepper and add sugar. Sweet tone should prevail. Vinegar can be added if desired.

5

3. Cut the onion into half rings

6

Crush garlic and coarsely chop

7

4. Heat a frying pan with olive oil and fry the onion over low heat for 10 minutes. 1 minute before done, add garlic.

8

5. Wash the fish fillet properly, dry it with paper towels and cut into small pieces.

9

6. Put the fried onions and garlic on the bottom of the baking dish

Marinated fish was well known and loved to cook by our grandmothers. Many people know this unusual taste from childhood. Incredibly juicy and tender fish just melted in your mouth. True, in those distant times there were only hake and pollock. Today, the variety of fish on the shelves sometimes leads to a dead end: what to choose.

Now even a classic recipe with each type of fish acquires its own unique taste. Let's look at several options for preparing this healthy and nutritious dish, practically without deviating from the timeless classic.

Marinated fish: a classic recipe

Let's collect the ingredients first. Let's start with the fish fillet, we need half a kilogram of it. You can choose any variety, just be sure that the fish is fresh and of high quality. We need quite a bit of flour, just to sprinkle the fish pieces. We will not do without vegetables, but the simplest:
3 carrots
2 pieces of turnip onion.

Now for the spices:
1 teaspoon vinegar (9%)
half a teaspoon of granulated sugar,
black and allspice,
Bay leaf.

The last ingredients, but no less important -
3 tablespoons of tomato puree,
sunflower oil.

The set of products is ready, let's start manufacturing.

Thoroughly wash the fish fillet. We divide into pieces of 4-5 centimeters. If you bought a whole fish, then fillet it yourself first. As noted earlier, the variety of fish can be any;
Now sprinkle the fish with spices and salt;
Roll the pieces in flour;
We heat the pan, pour in sunflower oil and fry the fillet on both sides. To drain excess fat, transfer the fish pieces to a napkin, then to a saucepan;
Peel carrots and onions;
Cut the onion in half rings, and grate the carrots;
The next stage is frying from onions, carrots and tomato puree. Pass the onion first, then pour in the carrots and after that tomato paste, sugar and salt to taste. Now pour half a glass of water, add spices and simmer for 20 minutes;
Pour the fish in a saucepan with the finished marinade and refrigerate for at least 3-4 hours, and if there is time, then for the whole night.

Marinated fish classic recipe in a slow cooker

The slow cooker has become an indispensable assistant in the kitchen for most modern housewives. The prefix "multi" tells that almost everything can be cooked in this miracle of technological progress, including marinated fish. Let's put together a grocery set for our meal. We offer to take pike perch in the amount of one kilogram, but you can buy another kind of fish. You can’t do without tomato paste either, we need half a glass of it. Prepare:
1 glass of boiled water
salt and spices
lemon zest,
vegetable oil for frying,
three heads of onions
two carrots.

Wash the fish thoroughly, cut into pieces. We rub them well with spices, lemon zest, salt. Now let them marinate, this process will take about half an hour;
Let's prepare the multicooker. Turn on the "Baking" mode, heat up. Pour oil into the bottom of the bowl and fry the fish pieces on both sides;
We transfer the fish. And in a slow cooker, fry vegetables, pour them with tomato puree, add spices, simmer for 10 minutes;
Turn on the "Extinguishing" mode. We lower the fish into the marinade, and let it cook for another hour, until it is soaked and becomes juicy.

Marinated fish: a classic recipe in the oven

Still, not everyone has a multicooker today, so there is the option of cooking in the oven. The ingredients are almost the same, because the recipe is classic. However, let's put the products together according to the list. We will need:
1 kilogram of your favorite fish,
vinegar,
tomato paste and flour should also be available.
Of course,
vegetable oil,
spices,
vegetables in the form of onions, carrots.

Take the fish you like or find in the fish store;
Wash it well, clean and divide into portions;
Sprinkle fish pieces with spices, then roll in flour;
Fry the fish on both sides in a pan in hot oil;
Prepare vegetables and pass them;
Pour in the tomato paste, add sugar, pepper and drop a little vinegar, bring this tomato-vegetable mixture to a boil;
Put the fish pieces in a heat-resistant dish, pour the marinade and send it to a well-heated oven and bring the food there to readiness.

Fish under the marinade "Grandma's Secret"

Just a few extra ingredients add a touch of spice to a classic recipe. Let's start a set of products.
Take 800 g of any fish.
Of the unusual components will be:
green olives,
sweet paprika,
prunes,
teriyaki sauce,
honey.

Lubricate the fish fillet on both sides with sauce and honey;
Salt, pepper and fry in hot oil;
Let's do the marinade. Three carrots and fry. Add paprika and onion, pour in a little sauce and honey. Season with tomato puree, simmer;
Put the prunes on the fillet and wrap the fish pieces in a vegetable coat. Leave the dish to cool completely.

To the hostess in a notebook

This tasty dish is suitable for both fresh and frozen fish. The frozen product must not be bent or crushed, otherwise the fish pieces will fall apart during frying;
We bought a frozen fillet, then salt it and set it aside for a quarter of an hour;
A fresh carcass should have shiny scales and clear eyes; Choose a fish with an elastic body, and no unpleasant odor;
Depending on the type of fish, it must be fried or boiled. It is better to fry cod, hake or flounder, but cook mackerel;
Throw small fish pieces into hot water, and lower large ones into cold water;
Add more milk to the cooking water, then the taste of the dish will turn out to be tender;
You can generally prepare the fish for steaming, this process will take about 15 minutes;
Put a couple of pieces of raw potatoes in the pan and your house will not smell like fish;
Tastier under the marinade is a sea fish, but a river fish also turns out to be very decent;
Don't overcook the vegetables, they will ruin the overall flavor of the dish;
It takes 4 hours for the fish to soak, but it is better to send the dish to the refrigerator overnight.

Marinated fish according to the classic recipe is a delicious nostalgia for the past. Modern technologies and a variety of spices, fish varieties allow you to make some adjustments that add some zest to your favorite and familiar taste. The main thing is not to be afraid to experiment. For those who are on a diet, a slow cooker or oven will come to the rescue. The recipe is actually unique, because the type of fish does not matter. Any fish fillet is juicy and tender. Prepare the dish in advance so that there is enough time for marinating, the fish should be soaked. Ideally, it's a whole night. You can, of course, just put the food in the oven or let them stew in a slow cooker. In any case, the fish under the marinade is served cold. The cooking process is quite simple, just calculate the time correctly. On VilingStore you will find many more marinated fish recipes with step by step instructions and photos.

If you want to cook tender, juicy, spicy fish pieces, cook them in brine.

Fish marinated with carrots and onions will decorate any side dish, give the dish a delicate taste and spicy aroma.

The cooking recipe is simple, among the ingredients are products that can be found in any kitchen.

You will need:

pollock - 1 kg;
one bay leaf;
salt to taste;
one carrot;
five peas of black pepper;
one bulb;
sunflower oil;
tomato sauce - 120 gr.;
a handful of fresh dill.

Step by step preparation:

You can take any fish you like. Cut it into pieces, pour salt on top.
Put it in a frying pan with oil and fry for 20 minutes.
We spread the fried pieces on the bottom of the pan, lay out the bay leaf, pour the pepper in the form of peas.
Finely chop the onion and saute in oil for 10 minutes.
We load chopped carrots to the onion and simmer for another 10 minutes.
We spread the roast in a pan with fish, add tomato sauce and finely chopped dill.
If the fish seemed dry to you, then you can pour another 20 ml of sunflower oil.
Send the pan with the ingredients to the refrigerator for 2 hours.
After that, you can serve fragrant pieces with crumbly rice, potatoes or vegetables.

How to cook delicious in the oven

The fish in the oven has its own special taste. Onions with carrots will make it brighter and juicier.

Main products:

two garlic cloves;
pollock - 0.8 kg;
two carrots;
salt - 4 gr.;
tomato paste - 50 gr.;
2 turnip onions;
grows. oil - 35 ml;
ground black pepper - 2 gr.

Cooking fish under the marinade in the oven:

Grind the peeled carrot roots on a grater with large links.
We chop the onion into rings.
We load pieces of vegetables into a heated frying pan with oil. We simmer them for 5 minutes.
Pour in the tomato paste and continue cooking.
Sprinkle salt, pepper and turn off the fire.
Cut the cut fish into portions.
We process the baking dish with sunflower oil.
On its bottom we lay out the garlic passed through the press with a part of the roast.
The next layer is pieces of pollock. Fill it with the remaining sautéed vegetables.
Cover everything with foil and bake for 40 minutes. The oven temperature is 180 degrees.
For flavor, cooked fish in the marinade can be sprinkled with fragrant herbs.

Juicy fish in a slow cooker

With a slow cooker, you don't have to worry about your food getting burnt or undercooked. In addition, you will free up a lot of time.

Recipe Ingredients:

tomato sauce - 50 gr.;
onions - 3 pcs.;
salt pepper;
flour - 20 gr.;
fish fillet - 1 kg;
laurel leaf - 2 pcs.;
carrots - 3 pcs.;
vegetable oil for frying.

Cooking fish under the marinade in a slow cooker:

Peeled onions cut into half rings.
We warm the multicooker in the “Frying” program, pour sunflower oil into it.
We spread the chopped onions and carrots there, close the lid.
Roll the fish fillet pieces in a mixture of pepper and salt, sprinkle with flour and cook separately in a pan, frying on both sides.
Pour tomato sauce into the slow cooker for vegetables, add more salt, pepper and add spices for fish.
Put the fish pieces in a bowl with vegetables.
Stew the food for 40 minutes. Mode - "Extinguishing".
It remains to cool the spicy fragrant dish and put it in the refrigerator for an hour for impregnation.

An excellent side dish for fish dishes - onions and horseradish.

Fish marinated with carrots and onions by Yulia Vysotskaya

What to take:

cod - 1 kg;
flour - 15 gr.;
bulbs - 3 pcs.;
salt to taste;
sugar - 5 gr.;
carrots - 3 pcs.;
vinegar - 10 ml;
tomato sauce - 200 gr.

Action algorithm:

Chop cod meat into small pieces, pour salt on them.
Grind washed and peeled carrot roots and onions. Onions - in half rings, carrots - rubbed on a grater.
Fill the bottom of the pan with vegetable oil, heat it up and pour in the pieces of vegetables. We simmer them for 10 minutes.
After that, add black pepper, seasonings, salt and pour in the tomato sauce.
Continue cooking the roast on low heat for about 20 minutes.
Pour in some vinegar. This will improve the taste of the fish, it will not boil so much.
Sprinkle the fillet pieces with flour and fry in another pan from both barrels until a golden hue appears.
We spread the semi-finished fish on the bottom of the pan and fill it with frying.
Additionally, you can throw a couple of peas of allspice and parsley.
Close the pot in the refrigerator for 3 hours.
Before serving, remove the bay leaves from the fish. Bon Appetit!

With sour cream

Even the driest fish with sour cream turns out juicy, soft and tender.

Recipe Ingredients:

ground black pepper - 20 gr.;
carrots - 2 roots;
pollock fillet - 4 pcs.;
sour cream - 0.3 kg;
salt - 20 gr.;
bulbs - 2 pcs.

Step-by-step instruction:

We clean the vegetables from the husk and peel.
We turn the onion into thin half rings, we pass the carrots through a grater with large links.
Transfer the sour cream to a deep bowl, add salt, carrots and pepper to it. To mix everything.
Place the onion rings in the oil on a baking sheet.
We load pieces of pollock on them, and pour sour cream on top.
Evenly distribute the sour cream and put in the oven on the shelf to bake for 15 minutes. The oven temperature is 180 degrees. Bon Appetit!

With carrot, onion and mayonnaise marinade

You will need:

flour - 50 gr.;
ketchup - 50 gr.;
salt to taste;
water - 200 ml;
fish fillet - 0.5 kg;
mayonnaise - 50 gr.;
two carrots;
peppercorns - 3 gr.;
vegetable oil;
lavrushka - 1 leaf;
one bulb.

Cooking step by step:

Cut the fish fillet into portioned cubes.
We roll them on all sides in a mixture of flour and salt.
We spread the pieces on a hot bottom of the pan, pour oil and fry for 5 minutes.
Process the peeled carrots on a grater, chop the onion with a knife.
Lay the vegetables on top of the fish pieces.
Pour mayonnaise into a bowl with ketchup, mix the ingredients thoroughly.
Pour 200 ml of water, mix with a spoon until the mayonnaise dissolves.
The resulting sauce to anger vegetables and fish.
Sprinkle with peppercorns, salt and put a bay leaf.
Close the pan with a lid and simmer for 25 minutes over medium heat.
Soft juicy fish will decorate any side dish. Bon Appetit!

Which fish is best for cooking under the marinade

The marinade gives the fish a special softness, friability, tenderness and juiciness. Therefore, if you are going to cook a rather dry fish, such as pollock, then the marinade will be the best way out of the situation.

You can use fresh or frozen fish. But it is not recommended to bend the frozen fish, as it will fall apart when frying.
Mackerel under the marinade will be tastier if it is boiled rather than fried.
But pike, cod, flounder, hake are perfect for frying in oil.
Better under the marinade, marine fish species are obtained.
Ideal for fish fillets. Then you don’t have to clean the carcass from mucus and scales, there will be less odors and bones.
If you cook fish under the marinade, then you can add a little milk. So the piece will become softer and more tender.
You can steam fish. The dish will come out not so greasy, unlike fish fried in oil.

How can you cook fish to make it tasty, plentiful and healthy? Try a simple and appetizing dish - fish under a marinade, which is also called fish under a fur coat. “Shuba” or marinade is made from vegetables and tomatoes, seasoned with spices - the result is very tasty marinated fish and a lot of even more delicious gravy, which goes with a bang with any side dishes!

Ingredients for marinated fish

1-2 pcs. freshly frozen low-fat sea fish (hake, cod, pollock);
4-5 tablespoons of flour;
3-5 carrots;
2-3 medium bulbs;
2-3 tbsp tomato paste (can be replaced with fresh tomatoes or tomato juice);
1 glass of water;
salt - about 0.5 tbsp;
black peppercorns - 10-15 pcs.;
bay leaf 1-2 pieces;
sunflower oil.

How to cook marinated fish

Cut the fish into slices 2-3 cm wide, salt and roll well on both sides in flour. It is important that the fish is completely thawed - otherwise, when heated, the flour will mix with water, and the pieces will stick to the pan. Roll carefully so that the fish does not fall apart during frying: thanks to the flour, a light golden crust forms on it.

Heat the sunflower oil in a frying pan, lay out the pieces of fish and fry first on one side over medium-high heat. Fry not until cooked, but lightly - until a light golden crust is formed. Turn the pieces over with a fork or spatula and fry on the other side. Then remove the fish to a plate and set aside for now.

In the meantime, the fish is fried, peel the onions and carrots. Cut the onion into half rings or small pieces, grate the carrots on a coarse grater.

After removing the fish from the pan, add vegetable oil and spread the onion. While stirring, sauté the onion until soft and add the grated carrot.

After mixing the carrots with onions, we continue to sauté the vegetables until soft. Salt and pepper to taste and transfer the vegetables to a plate.

Then you can choose one of two options: cook the fish under the marinade in a pan or in the oven. In the first case, it turns out faster, in the second - a little longer, but richer in taste and benefits, like all baked dishes.

If you have chosen an oven - put the fish in a baking dish greased with vegetable oil, vegetables on top, pour a glass of water with tomato paste diluted in it, salt, add peppercorns, cover with a sheet of foil and bake at 180 ° C, about 35-40 minutes.

If you choose a frying pan - adding a little oil, put the pieces of fish in the frying pan again, and put the vegetable “fur coat” on top of the fish in an even layer. The more "marinade", the tastier!

Pour into the pan 0.5–1 tbsp. water, so that the fish is covered up to half, cover with a lid. Simmer over low heat, with a low boil, for about 20 minutes.

Then add tomato paste, slightly diluted with water, and spices: peppercorns and bay leaf. Boil for another 2 minutes, and delicious marinated fish is ready.

Such an appetizing fish under a carrot-onion-tomato "fur coat" can be served with any side dish, especially tasty with mashed potatoes, rice or pasta.