Marinated fish fillet. Marinated fish with carrots and onions

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Whatever dish we prepare, to make it tasty, we always need the addition of various spices, herbs, and vegetables. A marinade specially prepared for this will help enhance the taste of fish dishes. It has many varieties. It all depends on the cooking method: in the oven, on the grill, pickling or stewing. The classic fish marinade is suitable for marinating sea and river fish, delicious red salmon, trout and any other.

How to prepare marinade for fish

The marinade helps to reveal the taste of the product, but since there are many recipes and as many taste preferences, the sauces are different. With their help, the dish can be made spicy, spicy, sweet and sour, lightly salted or well salted. How to marinate fish depends on the recipe. The product can be soaked in marinade in advance, or cooked all together at once, poured with marinade at the end of frying or just before serving. Recipes for canning are very different from those needed to prepare a dish for lunch or dinner.

For frying

If you often cook fried foods, try different sauce recipes. In this case, even the same product cooked in a frying pan will have different tastes and your family will never get tired of it. For better impregnation, it will take at least half an hour. After you dip it in the prepared mixture, it is best to keep the carcass in the refrigerator. Products such as lemon, which is often used to add zesty flavor to the sauce, can be added immediately during frying.

For pickling

Products intended for long-term storage require brine preparation according to completely different recipes. The main component in them is salt, which preserves the product. Depending on its quantity, the finished version of the dish will be salty or lightly salted. You can add lemon and other spices such as cloves, peppercorns, coriander to give the pickle the desired taste. The method of preparing fish with marinade for salting depends on how long you are going to store it. There are many delicious express methods with step-by-step photos.

Fish marinade recipes

Although there are a lot of different marinade options, choosing the right one is not difficult. Photos of the finished dish show the result. To do this, you just need to choose a processing method:

To obtain a lightly salted product, you will need a minimum of ingredients, mainly salt, pepper, and lemon. For long-term storage, the carcasses will have to be filled with oil.
For red varieties, lemon, olive oil, wine, and balsamic vinegar are often used.
Red onions, tomatoes, and sesame will add flavor to river and sea fish on the grill.
In the oven or microwave, carrots, onions, tomato puree, any vegetable marinade, and mayonnaise are suitable for any type of fish.
Cinnamon, thyme, and sage are suitable for cold or hot smoked products.

With carrots and onions

Cooking time: 60 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 112 kcal.
Purpose: for lunch.
Cuisine: Russian.

The two most common ingredients that can always be found in any kitchen are onions and carrots. You can make a wonderful marinade from them. Pollock, hake, and mackerel go well with it. This recipe has been used for decades due to its simplicity and excellent taste. In addition, you don’t have to spend a lot on it. Fish marinated with carrots and onions is suitable for both frying and stewing.

Ingredients:

fillet – 400 g;
onions – 1-2 pcs.;
medium-sized carrots – 5 pieces;
tomato juice or tomato sauce – 3-4 tbsp. spoons;
peppercorns - to taste;
bay leaf – 2 pieces;
sugar – 1 tbsp. spoon;
vinegar - optional.

Cooking method:

Grate the carrots on a coarse grater, cut the onion into half rings.
Fry the onion in a spoon of vegetable oil until transparent. This takes about 1-2 minutes, then add the carrots. Sauté for another 3-4 minutes.
Pour in tomato paste diluted with water to the consistency of sour cream. Simmer for a couple of minutes, then add water to make it a little thinner.
Add spices, salt, sugar.
Taste the sauce and add 1 teaspoon of vinegar if desired.
The sauce is ready. It is necessary to simmer the product, previously fried in flour, in it, then put it in the refrigerator for a couple of hours so that the dish infuses.

White marinade

Number of servings: 5 persons.
Calorie content of the dish: 15 kcal.
Purpose: for lunch.
Cuisine: Russian.

The white marinade makes the dish almost delicious. It will be a wonderful decoration for the holiday table, but you need to prepare it at least a day before serving. The white marinade recipe is suitable for meaty carcasses, choose which ones yourself. The unusual thing about this cooking option is that the carcasses, after lying in the liquid, become as if covered with jelly fish broth. This amount of marinade is enough for 1 kilogram of product.

Ingredients:

water – 1 l;
vinegar 6% – 200 ml;
sugar – 1 tbsp. spoon;
bay leaf – 2-3 pcs.;
salt – 1.5 tbsp. spoon;
black pepper – 10 pieces;
cloves - 7 pieces.

Cooking method:

Boil water, then add all the other ingredients to it.
For those who like a more spicy taste, you can increase the amount of pepper.
Boil the water for 1 minute, then slowly pour in the vinegar.
The finished product can be used as a marinade for fried fish.
The liquid should cover the carcasses no more than 0.5 centimeters.
All together you need to boil for about 2 minutes, then let the dish cool and put it in the refrigerator for about 12 hours.

With soy sauce

Number of servings: 5 persons.
Calorie content of the dish: 125 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Soy sauce didn't come into use very long ago, but quickly became a more palatable substitute for vinegar. Marinades with the addition of this component will cope not only with enhancing the taste of fish, but also of any other dishes, for example, barbecue. Fish soaked in marinade with soy sauce can be cooked in any desired way: using a steamer, frying in a pan or grilling. The prepared sauce should only lightly cover the carcasses, otherwise they will come out too salty. If you don't like basil, you can add coriander, rosemary, dill, ginger, parsley or any other seasoning instead.

Ingredients:

soy sauce – 100 ml;
lemon – ½ piece;
garlic – 1 clove;
sugar – ½ teaspoon;
dried basil - ¼ teaspoon;
ground pepper - ¼ teaspoon.

Cooking method:

Grind the garlic in a mortar or pass through a press.
Mix the sauce with pepper, basil, sugar.
Squeeze lemon juice on top.
Add garlic to the total mass.
After this, you can rub the carcasses (about 800 g) with the marinade, then leave to soak for 30 minutes.

For red fish

Cooking time: 10 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 141 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Red fish will become as appetizing as in the photo in culinary magazines if you prepare a tasty and spicy marinade. Rolled in this sauce, it is perfect for grilling and will become a serious competitor to any other dish made on the fire. Marinade for red fish according to this recipe is suitable for 4 carcasses. After you peel and rinse them, make small cuts all over the surface. Then the fish under the marinade will be better soaked.

Ingredients:

olive oil - 2 tbsp. spoons;
lemon – 1 piece;
salt - to taste;
spices - to taste;
marjoram – 1 bunch.

Cooking method:

Zest the lemon and squeeze the juice into a bowl. It is recommended to cut the remaining lemon and add it to the fish later.
Grind the marjoram.
Mix fresh herbs, spices, salt with lemon, pour in 2 tablespoons of oil.
Rub the carcasses with the resulting sauce and place in the refrigerator for 30 minutes.
While grilling, baste the fish periodically with the marinade.

For steamed fish

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 103 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The steamer does an excellent job of cooking fatty fish, which is better not to fry, so as not to add even more calories to it. Steamed recipes are suitable for those who are on a diet, and the delicious marinade makes the fish so that you will not be able to tear yourself away from it. This recipe for marinated fish gives the dish a slight sourness not only due to the lemon often used with fish. This task will be assigned to the healthy cranberry.

Ingredients:

cranberries - 1 tbsp.;
salt – 1 teaspoon;
lemon – ½ piece;
seasoning - optional.

Cooking method:

Place cranberries, fresh or frozen, in a saucepan and mash.
Squeeze the juice of half a lemon onto the berries, add salt, and stir.
The prepared marinade should be rubbed onto cleaned, washed and dried carcasses with paper towels.
Marinating time is 1 hour, after which the fish must be placed in a double boiler for 30 minutes.
The indicated amount of sauce is suitable for 3-4 medium-sized carcasses.

One of my family’s favorite fish recipes is fish marinated with carrots and onions. I remember how, as a child, my mother cooked fish with a marinade of carrots and onions, and we, enjoying the amazing aroma from the oven, eagerly looked into the kitchen - when would we be called to the table...

Perhaps this dish can be put on a par with classic Soviet-era recipes such as Olivier, Mimosa and Prague Cake - their popularity can only be envied.

Without exaggeration, one can say about this mother’s dish: “fish with marinade will swallow your tongue.” I cook the recipe for marinated fish with carrots in the classic version quite often, especially in winter. In order for fish fried under marinade to turn out tasty, you only need one condition: the fish fillet must be boneless. Cooking fish with marinade is not a complicated process: all the ingredients are available, and the process does not take much time.

I have tried marinated fish in the classic version in many places: in a factory canteen, in sanatoriums, in pioneer camps, in cafes... but the most delicious marinated fish is obtained according to my mother’s recipe. Moreover, cold fish with a marinade of carrots and onions seems to me tastier. I really hope that you will also like my humble recipe for marinated fish with carrots.

Ingredients:

1 kg of catfish fillet (hake, pollock, perch, etc.);
2 eggs;
2 bay leaves;
0.5 cups flour;
1/3 cup vegetable oil;
2 large onions;
2 large carrots;
4 tablespoons of tomato sauce;
1-2 bay leaves;
6-8 black peppercorns;
salt and pepper to taste.

How to cook marinated fish:

Cut the defrosted fish fillet into approximately equal, not very large pieces (4-5 cm).

Salt and pepper the fish pieces to taste.

In a separate container, beat eggs with salt and pepper.

Pour flour onto a plate.

First roll each piece of fish in flour.

And then dip it in the egg.

Place the fish pieces in a well-heated frying pan with vegetable oil.

Fry the fish fillet on each side until golden brown.

Peel the onion and cut into half rings.

Peel the carrots and grate them on a coarse grater.

Saute the carrots in vegetable oil until soft, for 10-12 minutes.

Transfer the carrots from the pan to a large bowl.

Fry the onion in vegetable oil over low heat until light golden brown, also 10-12 minutes.

Add onions to carrots and tomato sauce.

Salt and pepper the onions and carrots to taste and mix.

Place the fish in one layer in a baking dish. There is no need to grease the mold with oil first.

Place vegetables on top of the fish layer in a baking dish.

Top with bay leaf and peppercorns.

Cover the pan with a lid and bake for 20-25 minutes in an oven preheated to 180 degrees.

The result is incredibly tasty marinated fish, which is good both hot and cold.

Please your loved ones with the most delicious marinated fish. This is a simple and incredibly tasty appetizer that is suitable for both the everyday menu and the holiday table. The recipe is very simple, and the result is simply amazing: the fish turns out very tender, incredibly aromatic, with a rich taste - it just melts in your mouth. My family eats this dish with great pleasure. Be sure to take note of this recipe and spoil your loved ones.

Ingredients:

400 grams of fish fillet;
1-2 pieces of onions (or one large onion);
ground black pepper to taste;
4 medium sized carrots;
salt to taste:
flour for frying fish;
vegetable oil for frying;
1 tablespoon of tomato paste (you can use fresh tomatoes);
2 bay leaves;
ground red hot pepper to taste;
1 teaspoon vinegar (optional);
5-7 black peppercorns;
sugar - to taste.

The most delicious marinated fish. Step by step recipe

Let's prepare the onions: they need to be peeled and cut into cubes or thin half rings, quarter rings.
Then peel the carrots and grate them on a coarse grater. You can also cut the carrots into thin strips. To cut into strips, I first cut the carrots into slices, and then cut them into strips.
Advice. You need to cut the carrots so that when cooked they don’t lose their shape and turn into mush.
You can use any fish for this recipe. For this recipe I use fish fillets, cut into portions, but you can use whole fish or small fish. The fish must be salted, peppered, rolled in flour and fried in a frying pan with vegetable oil until lightly crusted on both sides, until half cooked. If desired, the fish does not need to be fried.
Advice. Before frying, I shake off excess flour so that it does not burn.
If necessary, add vegetable oil to the frying pan where the fish was fried and lay out the chopped onion. I fry it for two or three minutes until transparent.
Then I add grated carrots to the onion and fry for three to four minutes so that they become softer
Next, add tomato paste: it needs to be diluted with water until the consistency of sour cream. You can use fresh tomatoes, but they must be peeled and finely chopped. You can also grind tomatoes in a meat grinder. If desired, you can add fresh tomatoes with a little tomato paste: adjust to your taste.
I add water to the vegetables in the frying pan so that they are completely covered, bring to a boil, add bay leaf, peppercorns, salt and sugar to taste, let it simmer for one or two minutes and add vinegar, ground red pepper (optional) .
Advice. Be sure to try the marinade: if the acidity of the tomato is enough for you, then you don’t need to add vinegar. The marinade should have a pleasant sweet and sour taste.
Add all other spices according to your taste.
Place the fish in a frying pan with vegetables, distributing it so that the vegetables are both under the fish and on it.
If you have a lot of fish, you can lay it out in layers: the first and last layer should be vegetables, and in the middle there should be fish.
When all the ingredients are laid out, add a little water so that its level is just below the last layer. Cover the pan with a lid and simmer until the fish is cooked (cooking time depends on the size of the fish pieces).
Then let the dish cool completely, put it in the refrigerator to brew for three to four hours - and you can serve.

The most delicious marinated fish is ready: it is very appetizing and aromatic. Prepare this dish at home and see that preparing such deliciousness is not at all difficult. This dish can be served with any side dish: my family loves it with mashed potatoes, pasta and rice. On the “Very Tasty” website you can find many interesting and original recipes for cooking fish. Bon appetit - and cook with pleasure.

A classic of Soviet cuisine, the taste of which is familiar to many since childhood, is fish with a vegetable marinade. And despite the fact that today there are many different options for dishes with fish and seafood, this recipe has still not lost its relevance. Tender pulp soaked in vegetable gravy cannot leave anyone indifferent. And if you don’t yet know how to cook marinated fish, then quickly write down our recipes.

Preparing a delicious fish dish is not difficult. To do this, you need to take any fish that you like best and prepare the marinade.

There are no restrictions on the choice of fish; you can even take dry pink salmon, which, thanks to its spicy composition, will become tender and juicy.

For a kilo of any fish, prepare in advance:

320 g young carrots;
three times less onion;
110 ml of any vegetable oil (plus a little for frying);
teaspoon of tomato paste;
the same amount of regular white sugar;
the same amount of 9% vinegar;
peppercorns, bay leaves, cloves.

Cooking method:

Let's start with the marinade. To do this, pass the carrots through a grater and chop the onion into cubes.
First sauté the onion in heated oil, then add the carrots along with the tomato puree. Simmer the vegetables for ten minutes.
Then pour in vinegar, a little water, add all the seasonings and spices. Simmer the marinade for about 20 minutes.
We cut the fish into portions and bread it in flour along with salt and pepper.
We overcook the pieces on both sides, then spread the vegetable mixture on top of them and heat the dish for a couple of minutes.

Cooking in a slow cooker

We inherited from our grandmothers and mothers many simple, but at the same time wonderful recipes for fish dishes. One of them is very tasty marinated fish. But we will cook it in a more modern way - in a slow cooker. For the recipe, you can take any fish weighing one kilogram.

Ingredients:

two heads of onions;
five young carrots;
spoon of vinegar;
three spoons of tomato paste;
a little sweet sand;
spices, herbs.

Cooking method:

Cut the fish carcass or fillet into pieces, add salt and set aside.
Grind the vegetables using a grater and knife, mix together.
Pour a little oil into the bowl of the kitchen appliance and put some of the vegetables. Sprinkle them with peppercorns and add bay leaf and salt.
Place the fish on top of the vegetables, sprinkle it with oil and cover with the remaining vegetables. Throw in the spices and bay leaves again.
Now pour one and a half glasses of water into a bowl, dilute tomato paste in it, pour in vinegar. If the marinade is too sour to taste, add a sweetener.
Place the sauce in a bowl and turn on the “Stew” mode. If using fillet, set the timer for 1.5 hours. If there are pieces of fish, then for two.

The finished fish can be served immediately, but it will be even tastier the next day.

In tomato sauce

In different countries of the world, fish is also prepared differently. Our housewives often fry it or bake it in the oven. But there is another proven recipe that our cooks especially respect - pollock cooked in marinade.

Prepare in advance:

1 kg of pollock (or any white fish);
two carrots and onions;
eight spoons of tomato puree;
seasonings;
teaspoon of vinegar;
a glass of broth (water).

Cooking method:

For the dish, it is better to take fish fillet, cut it into portions, season with spices, sprinkle with flour and fry on both sides.
Chop the onion into quarters, chop the carrots on a grater, and sauté the vegetables for 15 minutes.
As soon as they become soft, add tomato paste. Ketchup or fresh tomatoes will do instead. Pour in vinegar and fish broth, add spices. Simmer the marinade for 7 – 8 minutes.
We transfer the fish to any container and fill it with tomato sauce, put it in a cool place for three hours.

How to cook fish with vegetable marinade in the oven

Almost every housewife knows how to cook fish with vegetable marinade, but this dish can be varied by adding seasonings and other ingredients. For the recipe, take a fillet of your favorite fish weighing one kilogram.

Prepare in advance:

three large carrots;
a pair of large onions;
three ripe tomatoes;
half a lemon;
a bunch of dill;
teaspoon of sweet sand;
optional ginger, pepper, salt.

Cooking method:

Before cooking the fish, cut the fillet into small pieces, season them with spices and citrus juice. We leave the preparations to “rest” for 15 minutes.
Chop the vegetables. We cut the onions and tomatoes into cubes, simply grate the carrots, and chop the dill as desired.
In heated oil, sauté the onion and orange vegetable until soft, then add herbs and tomatoes to them. Pour in vinegar and add all the spices, simmer for five minutes. Then remove from heat and add a little citrus juice.
Place the fish in the mold, pour the vegetable marinade over it and bake for 40 minutes (temperature – 180 °C).

In mustard-lemon marinade

If baked fish seems like a boring dish to you, then cook it in a mustard-lemon marinade. This dish will definitely surprise you with its spicy taste and aroma. For the recipe, take any white fish, such as cod.

Ingredients:

two tablespoons each of hot and Dijon mustard;
two tablespoons of lemon juice;
two medium onions;
three tablespoons of olive oil;
spicy herbs (marjoram, rosemary, thyme).

Cooking method:

Mix two types of mustard in a bowl, sprinkle with a little sugar and salt, add any herbs to taste. Add olive oil and citrus juice and mix.
Place the fish fillet cut into pieces into any bowl, pour the spicy marinade over it and send it to a cool place to marinate for an hour.
Oil the baking dish and cover the bottom with onion rings. Place the fish directly with the sauce, cover with foil and put in the oven for half an hour (temperature – 190 °C).

Winter preparation recipe

As a rule, marinated fish is prepared for dinner, but we suggest making it an appetizer by rolling it into jars so that in winter you can enjoy the taste of such an unusual preservation. To execute this recipe you need to take 5 kg of any fish.

Ingredients:

3.5 kg of tomatoes;
a kilogram of beets and onions;
twice as many carrots;
a kilo of sweet pepper;
liter of refined oil;
four glasses of salt;
15 glasses of sweet sand;
liter of fish broth (water);
half a glass of vinegar.

Cooking method:

First of all, boil the fish for 10 minutes. The main thing is that it does not boil over, but is easily separated from the bones.
Grind the tomatoes with a blender or simply cut them finely with a knife and simmer together with the fish over low heat for an hour.
We cut the onion and sweet pepper into half rings, and chop the beets and carrots on a grater. Fry the vegetables in oil until soft.
Then we combine them with fish and tomatoes, season with salt, sugar, and pour in the broth. Simmer the mixture for about an hour and five minutes before it’s ready, season the marinade with vinegar.
Now we take sterilized jars, put fish and vegetables in them, screw on the lids and wrap them until they cool completely.

The result is an unusual dish, like aspic. For the recipe you will need any white fish weighing one kilogram.

Ingredients:

320 g celery;
320 g white salad onions;
270 g young carrots;
120 ml vinegar;
cloves, bay leaf, peppercorns.

Algorithm of actions:

Cut the fish fillet into large pieces, bread them in flour and fry until golden brown.
Chop the vegetables and start sautéing them in oil. First, fry the onion until soft, and then simmer it along with the roots.
Pour a liter of water into a saucepan, pour in salt, add a bay leaf, a few peppercorns and cloves. As soon as the marinade begins to boil, remove it from the heat and mix with vinegar.
Place the fish in any dish, distribute the vegetables on top and pour the marinade over everything. We refrigerate the dish for six hours, but the longer it sits, the tastier it will become.

Now you know that you don’t need to buy expensive seafood delicacies to feed your family deliciously. Marinated fish is an appetizing, simple and inexpensive dish that will definitely appeal to all lovers of seafood dishes.

For a marinated water guest you need cheap products. Any fish, carrots, onions, tomato paste or fresh tomatoes, salt, vinegar, usual spices (bay leaf, black peppercorns). Optionally, a little celery root and other spices (cinnamon, cloves).

Only aesthetes who don’t like removing bones during the meal will have a problem with the finished dish. From the rest, expect delight and requests for more, even if you are too lazy to tinker with the bones to the bitter end.

Let's decide on the fish: any will turn out delicious! But you can take into account the nuances to suit your goals. On average, river beauties have less fat and more bones. And sea fish often have few bones. Vivid examples are pike perch, tuna and all salmonids (pink salmon, salmon, sterlet, chum salmon, etc.)

The most profitable way to repeat the success of our grandmothers is to prepare the cheapest fish fillet. These are hake and pollock. The fish themselves are a bit dry, but have dense flesh that holds its shape well. They fit perfectly into any marinating option. We described the recipe with photos using pollock as an example.

Quick navigation through the article:

How to cook marinated fish

Cooking time: up to 45 minutes + marinating for 4 hours in the refrigerator
Calorie content per 1 serving - no more than 280 kcal

For 4-5 servings we need:

Fish (we have pollock) - 700-800 g
Carrots - 1-2 pieces (200-250 g)
Onion - 1-1.5 pcs. (100-150 g)
Celery (optional) - 50 g
Tomato paste - 2-3 tbsp. spoons
Vinegar, 9% - 1 tbsp. spoon
Bay leaf - 1-2 pcs.
Black pepper (peas) - 3-4 pcs.
Salt - 1 tbsp. spoon + ½ teaspoon
Sugar - 1 tbsp. spoon
Vegetable oil - 2-3 tbsp. spoons

How to cook.

As is often the case with delicious budget options, it takes a little bit of fuss. First, prepare and fry the fish, and then simmer it in semi-prepared vegetables with tomato marinade. You can prepare a recipe sequentially, or parallelize processes without a minute of downtime.

Let's start with the fish - prepare portioned pieces.

If the fish is fresh, clean it and cut off the fins. If we are preparing frozen fillets, we set them to defrost in advance - preferably overnight, on the bottom shelf of the refrigerator.

When we don’t want to bother with bones, we cut the fish into medium pieces - about 2 fingers thick. Or cut it into fillets, removing all the bones. We always leave the skin on the fish.

If you're not too lazy, let's decorate a cheap fish according to "grandmother's secrets".

Pour 2-3 glasses of water into a deep bowl and dissolve 1 tablespoon of sugar and salt in them (without a slide or with it). We need a rich sweet-salty solution in which we will soak the fish pieces for 10 minutes. This will add juiciness to the fish and harmoniously salt it. During this time, you can cut vegetables.

If you don't want to bother with soaking, Just put the chopped fish in a bowl, add some salt and mix.

Let's start with the vegetables and marinade.

An important point is how to cut carrots. It is best to use straws, then it will stand out in appetizing pieces even after stewing. The classic Berner grater with v-shaped attachments helps us out. If you don’t have a suitable assistant and don’t want to chop with a knife, grate the carrots using a regular grater - only on a large one.

We cut the onion, as the family likes, or into cubes. But the most delicious options are quarter into rings or slices, when we move the knife along the half of the onion, and not across. So the onion slices will match the carrot sticks.

If desired, add celery root and chop like carrots. If you are cooking for guests with unknown tastes, it is worth remembering that celery is not an acquired taste and its smell is noticeable even when cold.

In a deep saucepan, first fry the onion for 2 minutes, stirring. Then add carrots - 3-4 minutes. The onions will become translucent and the carrots will soften and sink.

Read how to make a marinade with fresh tomatoes at the end of the article.

Shake the tomato paste and a little water until it reaches the consistency of sour cream and add to the vegetables. Stir and taste for acid and salt.

If the marinade lacks sourness, it’s time for vinegar. We rarely use more than 1.5 tablespoons of 9% vinegar. But if the tomato paste is too sweet, then you need to adjust it to taste according to your preferences.

Keep in mind that our goal is a kilo-sweet vegetable mix that has enough acidity to marinate the fish. In cold food, the acidity is felt less than in hot food, so without vinegar it is unlikely that you will get a bright snack accent.

Add spices and simmer for another 2 minutes. The marinade is ready to meet the main character.

Fry the fish until golden brown.

In the classic recipe, it is very important to fry the fish step by step in flour until golden brown.

Dip the fish pieces in flour, shake off the excess and fry in a frying pan in well-heated oil on both sides - 2-3 minutes on each side.

Place these half-finished fish pieces on a vegetable bed in a saucepan with stewed vegetables. There should also be vegetables on top. If necessary, add a little water so that the vegetable mixture covers the fish well. Simmer the fish under the marinade for 5-7 minutes until fully cooked. The time depends on the size of the fish pieces. At the end we taste it, adding more salt if desired - a pinch at a time.

Remove the bay leaf from the finished dish and let it cool. Let marinate in the cold for at least 4 hours.

You can do it differently: fry the fish until fully cooked and when hot, arrange in layers with hot prepared vegetables. Before the carrots and onions are ready, you will need to simmer them for 10-15 minutes after adding tomato paste and vinegar.
And in this case, the appetizer should also be given time to marinate in the cold - from 4 hours.

How to get rid of extra calories?

We deviate from the classics altogether and skip the roasting. We immediately select the fish for stewing with a tomato-vegetable mixture.

We follow all the nuances. We place the main character on a pillow of vegetables and cover them with them. It will take a little longer to simmer raw fish and vegetables well - up to 15 minutes.

Three places for a delicious idea on your menu.

Spicy fish is especially appropriate as an appetizer. The pieces will playfully make friends with Borodino bread or boiled potatoes.
Or we eat Soviet classics as a main course with the usual side dish - buckwheat and other cereals, potato stew, stewed cabbage.
And if we want to include the recipe in a diet for weight loss, then we lighten it from butter and flour, as described above, and eat it for dinner or lunch, taking into account the calorie content - on its own or accompanied by a light vegetable salad.

Diet recipe: low fat and zero bones

What is remarkable about the Soviet masterpiece is its ease of alteration. We offer you the second option - completely boneless, airy, with maximum protein, without excess fat and carbohydrates.

First, cut the fish into large pieces and boil or bake in the oven(180-200 degrees, preferably in foil). It is very easy to remove large and small bones from completely cooked fish pulp.
The bonus of this method is less oil and no flour, since we don’t fry anything. Just simmer the vegetables until cooked: after adding tomato paste, this will take 10-15 minutes.
Pour the marinade over the finished fish fillet, cover with a lid and let cool. Place in the refrigerator to steep for 4-5 hours. Even tastier - for the whole night.

The calorie content of dietary fish (calculated based on the quantity from the classic recipe above) is no more than 250 kcal per serving.