Fish fillet in tomato sauce. Fish in tomato sauce is a delicious dish for a festive and everyday table

Fried fish Everyone loves it, but sometimes you really want to surprise yourself and your loved ones with something original and unusual. Recipe fried fish V tomato sauce, being very simple in technique, offers an excellent alternative familiar tastes, paying attention to the ancient folk traditions of enriching the taste of fish with the help of a simple, but delicious sauce. Stewed in the most tender tomato sauce, fried fish with onions will shine with new facets and become the most delicious dish on dining table, no matter what side dish you serve it with!

Ingredients

• fish fillet fresh frozen (pollock, hake) – 500 g
• onions – 0.5 pcs.
• tomato paste – 2 tbsp.
• breadcrumbs– 2 tbsp.
• vegetable oil for frying
• salt - to taste
• spices for fish (dried marjoram, oregano, basil) - to taste
• boiled water – 1 tbsp.

Recipe for fried fish with onions in tomato sauce

Thaw the fish fillet, then rinse it thoroughly and place it on a cutting board. We take napkins and press them to the fish to pick it up excess water. If you remove excess moisture, the fish will cook better.

Then cut the fillet into portioned pieces - preferably 3-4 cm wide.

Place a frying pan on the fire and pour a little vegetable oil into it for frying. Meanwhile, pour breadcrumbs into a separate plate and roll the fish pieces into them. Place the fillet in breadcrumbs in a frying pan and fry on both sides, not forgetting to add salt.

While the fish is frying, prepare the tomato sauce. To do this, place it in a cup or deep plate. tomato paste, pour a glass of boiled (but not hot) water and mix thoroughly.

Then we peel the onion and cut it into rings. It is best that the rings are very thin - this way they will cook faster (at the same time as the fish). Posting onion rings into the frying pan - sprinkle them over the fish.

Immediately after this, fill the frying pan with tomato sauce, add seasonings to the fish, add a little salt and cover the frying pan with a lid. Simmer the dish for 15 minutes over low heat so that the fish does not overcook. If desired, the dish can be supplemented with chopped garlic - it will give the fish a refined taste.

Fried fish in tomato sauce should be served hot with side dishes (rice or buckwheat porridge, as well as mashed potatoes).

To tell the truth, stewed or boiled fish I don’t really mind, but for this fish in tomato sauce I’m ready to make an exception every day. There is everything here - bright, summer, rich taste tomatoes, and fragrant, thick sauce with the taste of the sea, and fish, the meat of which falls off the bones. A similar dish is sometimes prepared by fishermen all over the Mediterranean, sending in that part of the catch that could not be sold, but you and I can take any fish - even inexpensive cod, even overseas sea bass, even the usual and familiar pike perch. I am sure that carp in this form will also appeal to those who love this fish. The choice is yours!

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 any blood clots near the spine and removing the gills. After this, place the fish on the bottom of a pan (cut large ones into pieces, leave small ones whole), the size of which is just enough to place 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 spices and roots to the pan that you usually use to cook fish, but even without them, believe me, everything will turn out absolutely wonderful! Place the pan on the stove, cover with a lid, 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 pan.

Return the pan to the heat - let the broth simmer, and its taste and aroma become richer and thicker. At the same time, heat the frying pan, pour in and fry the chopped garlic and onion until fragrant, then add canned tomatoes, V own juice or cut. Crush them with a spatula until 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 the pan with the broth. Add pieces of crumb there lightly stale bread and mix well to make the resulting sauce thick: by increasing or decreasing the amount of bread, you can adjust its thickness. 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
Cooking time: Not specified

Fish stewed in tomato turns out very tender and juicy. Once soaked in the 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 certainly very tasty and tempting. At the same time, its cost and simplicity are frankly pleasing. Lovers seafood cuisine will appreciate it!
A suitable fish for this dish is any white sea fish. You can even take the cheapest one. Once saturated with aromatic 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 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 to taste,
- 2/3 cup water or broth,
- sunflower oil odorless (for frying).

How to cook with photos step by step

Wash the defrosted fish in cold running water (if it is too warm, it will begin to “creep” in your hands and lose integrity). We cut off the fins, the “feathers” on the tail, and take out all the excess from the inside.

Cut into pieces. Place in a bowl and squeeze lemon (about 2-3 tablespoons of juice) onto the fish. Salt and season with ground pepper.








Heat a frying pan on the stove with vegetable oil. Quickly fry the fish until a light crust appears. The fish should remain raw inside.






Let's take it bell pepper and onion. We peel, wash and chop the vegetables. The pieces can be made quite large.
Now it's the turn of the carrots. We also wash it, clean it and rub it on coarse grater.




Place the onions and carrots in a heated frying pan with a small amount of vegetable oil. You can fry in the same oil and in a frying pan where you fried the fish.
Let it go slightly. Add bell pepper and fry the vegetables together, stirring occasionally.
Pour in a small amount of water, add tomato paste, mix everything well and simmer until the boiling point.




Next, transfer half of the sauce with vegetables to the bottom of a small saucepan. Place the fish on this sauce and again pour the remaining tomato sauce over everything.






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 look at the recipe for preparing fish baked with, this is another delicious option fish dish. Bon appetit!




Starinskaya Lesya

Welcome to the pages of my homemade recipes!

I fell in love with the dish that I will prepare today in my distant childhood, when the stores were full of sea fish, and the price for it was quite affordable. So we ate it as much as we wanted.

My aunt cooked it somehow especially delicious, and therefore, when I became a housewife myself, I adopted this recipe for fish in tomato sauce from her.

Today the price of fish cannot be called budget, which is why I don’t cook it as often as I would like. But, even despite the current cost of eating sea ​​fish definitely necessary. As you know, it contains many useful benefits that our body needs.

On the pages of home recipes, if you wish, you will find different recipes cooking fish. For example, t or cod cutlets.

One of my favorite dishes is fish in tomato sauce, it can be prepared quite quickly and without any hassles. The key to success here is a properly prepared, delicious tomato sauce.

Ingredients

• Hake fish – 250-300 grams
• Tomato juice – 150 -200 ml
• Onion – 1 head
• Carrots – 1 root vegetable (small)
• Flour – 2 tablespoons
• Bay leaf– 1-2 pieces
• Allspice – 2-3 peas
• Any hot pepper - to taste
• Salt and sugar - to taste
• Vegetable oil - for frying

FISH IN TOMATO SAUCE RECIPE

For my favorite dish, I chose sea fish - hake. As for me, this is the most suitable option; hake fish in tomato sauce turns out very tasty.

Let's start our cooking by processing the carcasses. First of all, we need to clean it of lice. Then use kitchen scissors to carefully trim the fins on the back and belly. After these procedures, wash the hake under running cold water.

Then we cut the carcasses into portions approximately 2-3 cm thick. I have small-sized hake, as I believe that this is the most optimal size for preparing a dish - fish in tomato sauce in perfect form.

Place the chopped pieces in a bowl and, sprinkle with salt, leave for 15-20 minutes so that the fish is salted.

After the specified time has passed, prepare a plate with flour and bread each piece of hake on all sides.

We put the frying pan on the fire, heat it up, pour in vegetable oil and lay out our fish.

Over medium heat, fry the pieces on all sides until golden crust.

And since we will have fish in tomato sauce with carrots and onions, while the hake is fried, we will do the vegetables. Onions clean, wash and cut quarters into rings. Remove the top layer from the carrots, then wash them under running water and grate them on a coarse grater.

Remove the fried fish from the frying pan, put it in a saucepan, and put carrots and onions in its place. Add a little vegetable oil.

Cover the frying pan with a lid and sauté the vegetables over low heat for 5-7 minutes. Make sure they don't burn.

The vegetables are ready and we begin the process of preparing a delicious tomato sauce. If you remember, I already said that it is precisely because of its quality that our dish - fish in tomato sauce - turns out either very tasty or vice versa.

To make the sauce I used tomato juice and water. Pour the juice into a separate bowl, add salt and sugar, mix, taste and add water. Pour everything into a frying pan with onions and carrots. Put the bay leaf, allspice peas and ground black pepper.

Let this mixture boil and try again. We should end up with a sweetish-sour taste of tomato sauce.

If you have achieved the desired result through testing, you can pour the resulting sauce over our fish and put it on the fire to simmer.

Cooking time is approximately 20 minutes over low heat.

Well, that's basically all. I told you my simple and completely affordable recipe how to cook fish in tomato sauce. I hope that it will be useful to someone. I will be glad to receive your comments and will be happy to answer all your questions.

And our cooking process is finished and here is the result - very tasty fish in tomato sauce is already showing off on the table. Cooking for a side dish mashed potatoes and you can start your meal. Bon appetit everyone!

With love for you Lyudmila.

We offer you one of the universal options for preparing juicy and tender fish.
Stewed fish in tomato with onions and carrots is, one might say, a culinary classic. Prepare this dish It’s not at all difficult, but nevertheless, it always tastes excellent! For cooking will do both river and sea fish. If you like boneless fish, it is better to use sea ​​fish, for example, hake, pollock, pelengas. To get more varied taste, while frying vegetables in a frying pan, you can use other vegetables, for example, tomatoes, zucchini, bell peppers. Fish in tomato goes well with any side dish, but it goes especially well with mashed potatoes.

Taste Info Second courses of fish

Ingredients

• Fresh frozen pollock - 350 g;
• Onions - 190 g;
• Carrots - 210 g;
• Tomato paste - 85 g;
• Vegetable oil - to taste;
• Water - 200 ml;
• Table salt - to taste;
• Ground black pepper;
• Bay leaf - 2 pcs.;
• Wheat flour - for breading.

How to cook fish stew in tomato with carrots and onions

Let's start with preparing vegetables, on which the taste will largely depend. ready-made dish. Peel the onion, and then, be sure to rinse and dry with a napkin. Cut the peeled onion into arbitrary medium-sized pieces and place in a frying pan with heated vegetable oil. Stirring with a wooden spatula, fry the onion until soft and lightly browned.

Now prepare the carrots. Peel, be sure to rinse and dry. By the way, did you know that you can quite simply and quickly peel carrots using an ordinary metal sponge? All you need to do is simply scrub the root vegetable with a sponge under running water!
Grate the carrots on a coarse grater or cut into small cubes. After this, add the carrots to the onions and stir. Continue sauteing the vegetables over moderate heat until the carrots are soft.

Add tomato paste to vegetables. Add purified water, either hot or cold. Stirring, bring the contents of the pan to a boil and simmer the vegetables for about 5-7 minutes.

The next step is to add spices, they are necessary in order to ready fish It turned out tasty and aromatic. You can experiment with a set of spices at your own discretion. Simmer for 2 minutes and turn off the heat.

Let's move on to the fish. In advance, remove the carcass from the freezer and defrost. Rinse, remove the entrails and the black film inside the abdomen. Dry with a paper towel. Trim the fins. Cut into portions approximately 2-3 cm wide. Fish pieces salt and sprinkle with black pepper.

For this dish we use pollock cut into pieces; fillet is also suitable, but you need to fry it for less time.

Heat a sufficient amount of vegetable oil in a frying pan.

Bread the fish pieces in flour and place them in boiling oil. Fry over high heat until golden brown on all sides.

Place some of the fried vegetables in a deep baking dish. Place pieces of fried fish in one row on top, spread the rest of the onion-tomato frying on top of the fish.

Cover the mold food foil and place in the oven for 20-30 minutes at 200 0 C.

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Fish stewed with carrots and onions in the oven is ready. Bon appetit!