Knowing how to cook fish deliciously and quickly, the hostess in a few minutes will be able to organize a hearty full lunch or dinner for the whole family. It remains only to choose the appropriate side dish for the resulting dish. The best fish treat recipes are summarized below.

Fish under a vegetable marinade

Ingredients:

  • a kilo of any boneless fish;
  • 3 large carrots;
  • 3 onion heads;
  • 3 tomatoes;
  • 1 bunch of parsley;
  • half a lemon;
  • vegetable oil;
  • salt;
  • pepper;
  • ground cinnamon and ginger.

Cooking:

  1. The fish carcasses are gutted, cleaned of everything superfluous, washed and cut into portioned pieces along with the ridge.
  2. On top, slices are sprinkled with salt, pepper, pour over citrus juice (half). The ingredients are mixed well and left for 20 - 25 minutes for pickling.
  3. All vegetables are peeled and cut in medium slices. Carrots can be chopped with a coarse grater.
  4. Vegetables should be salted and fried in warmed vegetable oil. Add pepper, cinnamon, ginger, darken the mass for 8 - 9 minutes and pour the remaining lemon juice.
  5. Vegetable mass is laid out in a heat-resistant form in two layers. Between them are fish pieces.

The dish is baked in a hot oven for 45 - 55 minutes. Garnished with chopped greens.

How to cook fish in the oven

Ingredients:

  • 300 g fillet of pink salmon;
  • a pound of potatoes;
  • 2 carrots;
  • 2 onions;
  • sour cream / mayonnaise to taste;
  • salt;
  • 50 ml of boiled water per pot.

Cooking:

  1. From pink salmon only fillet will be used. It needs to be cut into small identical cubes and salt.
  2. Chop the potatoes with medium-sized cubes and sprinkle with salt.
  3. Chop the remaining vegetables arbitrarily and also add salt.
  4. First send pink salmon to the pots, then potatoes and other vegetables.
  5. Top with sour cream / mayonnaise. It will be enough 2 - 3 tbsp. l for each serving.
  6. Products are filled with water.

To cook fish in the oven according to such a juicy and tender recipe, you need to send it to a cabinet already preheated to 190 degrees. Bake for 40 - 45 minutes.

Breaded

Ingredients:

  • 400 g of any non-bony fish;
  • 1 chicken egg;
  • half a glass of flour;
  • vegetable oil;
  • 1 clove of garlic;
  • 1 bunch of green dill;
  • 0.5 teaspoon of salt;
  • 1 pinch of soda;
  • 1 pinch of fish seasoning.

Cooking:

  1. To cook fish in batter, first of all, you need to cut it into pieces of medium thickness. Frozen food should be thawed in advance.
  2. In a separate bowl, beat the egg with salt, seasoning and chopped dill. Pour in flour, add crushed garlic and repeat beating. To do this, you can use both the plug and the mixer at low speed.
  3. Dip each fish piece in batter and fry the slices in it in vegetable oil until a golden crust appears.

Before sending it to the table, put the finished fish on napkins so that excess fat is stacked from it.

Cooking step by step in a slow cooker

Ingredients:

  • a pound of pollock fillet or other fish;
  • 1 pc. onions and carrots;
  • coarse salt;
  • refined oil;
  • 1/3 Art. medium fat sour cream;
  • 1 full glass of finely chopped green beans.

Cooking:

  1. The fish in a slow cooker cooks very quickly and very simply. Smart Casserole does all the basic work for the cook.
  2. But first you need to grind all the vegetables, and cut the fish in medium portioned slices.
  3. In the mode of frying in refined oil, prepare a roasty frying of onions and carrots.
  4. Add sour cream to vegetables and activate "Stew" for half an hour. If the sauce is too thick, you can slightly dilute it with water.
  5. Add the fish and salt and after another 15 minutes of stewing add the beans.
  6. After 17 - 20 minutes of cooking in the same mode, the dish will be completely ready.

Serve such a treat with mashed potatoes or pasta.

How to fry fish in a pan

Ingredients:

  • 800 g headless lemonema;
  • 2 chicken eggs;
  • 5 dessert spoons of flour;
  • salt, a mixture of peppers;
  • fat for frying.

Cooking:

  1. To deliciously fry fish in a pan, the first thing you need to do is not completely defrost its carcasses, cut off the fins and clean the abdomen. Cut remaining parts into medium portioned slices.
  2. Salt the fish slices, sprinkle them with a mixture of peppers and pour chicken eggs beaten to foam on top. Leave the fish in this form for half an hour.
  3. Bread slices of lemonade in flour and fry on the selected fat until golden brown.

You need to cook fish from all sides, including the sides.

Red fish baked in foil

Ingredients:

  • 4 slices of red fish fillet (trout, salmon, salmon);
  • 1 lemon;
  • 4 bay leaves;
  • 1 sweet onion;
  • salt and pepper.

Cooking:

  1. Cover the rectangular baking dish with foil. Its bottom is completely covered with thin onion rings. If the form is large, the amount of vegetable specified in the recipe can be increased.
  2. Put bay leaves on the onion, sprinkle pepper and spread out thin circles of citrus, leave a small part for making juice.
  3. Grate each piece of red fish fillet with salt and lay onion, skin up.
  4. Pour the fish with citrus juice squeezed from the rest of the lemon and wrap the foil.
  5. Put the container in the oven, preheated to 210 degrees, for about 20 to 25 minutes.

Finished fish in foil is served with your favorite sauce.

Tender mackerel up its sleeve

Ingredients:

  • 2 carcasses of mackerel;
  • 2 to 3 onions;
  • 1.5 tsp salt;
  • 1 pinch of lemon pepper;
  • 1 leaf parsley;
  • 1 pinch of caraway seeds.

Cooking:

  1. Thoroughly rinse the carcasses of mackerel, cut off the gills from them, cut the abdomen and remove the insides. Heads and tails leave.Salt and pepper.
  2. Cut the peeled onions into rings and sprinkle with caraway seeds.
  3. Pour the whole onion into the baking sleeve and lay the mackerel carcasses on top. Add the lavrushka.
  4. Tie a sleeve on both sides. It is imperative to make several punctures on its surface for steam to escape during baking.

Cook the fish at 190 - 200 degrees for a little less than half an hour. If you want to get a golden crust on mackerel, 10 minutes before the readiness you need to cut the package. You can turn on the grill function in the oven for this time.

In sour cream sauce

Ingredients:

  • a pound of hake (fillet);
  • 2 onions;
  • 1 full glass of sour cream of medium fat content;
  • 3 to 4 garlic cloves;
  • salt and spices;
  • fat for frying.

Cooking:

  1. Defrost fillet. Rinse it and cut into portions in small pieces.
  2. Add salt and spices to the fish, mix well directly with your hands and leave the hake fillet in this form for half an hour.
  3. Peel and chop the onion with ringlets. Fry them in a skillet with the selected fat until golden brown. Cool the onion and in a separate bowl mix it with sour cream, salt and mashed garlic.
  4. In the remaining fat, until roasted, fry the pickled fish pieces and pour them with sauce.
  5. Wait for the mixture to boil and simmer the food under the lid over low heat until most of the sauce has evaporated.

Such a simple recipe will allow you to cook fish in just an hour.

The finished dish will go well with boiled rice, potatoes and other side dishes.

Greek cod

Ingredients:

  • 1 - 1.5 kilograms of cod;
  • a pound of onions;
  • fresh garlic to taste;
  • a pinch of ground dark basil and thyme;
  • salt;
  • lemon juice;
  • 2 tbsp. thick tomato juice;
  • 400 g juicy carrots;
  • 1 tbsp. vegetable oil;
  • 2 tbsp. l granulated sugar;
  • 500 ml of boiled water;
  • ½ tbsp fish broth;
  • 5 bay leaves.

Cooking:

  1. To clear fish of entrails and scales. Salt, drizzle with lemon juice and cook until tender.
  2. Finely chop the onion with carrot and fry until lightly browned.
  3. For sauce, send tomato juice and water to the stewpan. Pour in all the spices, salt, sugar, lavrushka and mashed garlic. Add to it ½ tbsp. fish stock and remaining oil. Cook the sauce until thickened.
  4. Transfer vegetable frying to the stewpan and continue cooking the sauce for another 10 minutes. It should turn out to be sweet and sour. It is these gas stations that are preferred in the Mediterranean.
  5. Separate boiled fish from the bones and transfer to the cauldron. Pour in hot sauce.

Cook for another 60 - 70 minutes in the oven at medium temperature.

How to cook fish in a fur coat

Ingredients:

  • 6 pcs tilapia fillet;
  • 7 - 8 pcs. raw potato tubers;
  • 100 g semi-hard / hard cheese;
  • 2 protein raw eggs;
  • 5 - 6 tbsp. l sifted fine flour;
  • salt, spices, fat for frying.

Cooking:

  1. Rinse the fish fillet thoroughly with cold running water and pat dry with paper towels.
  2. In one bowl, mix flour with salt and selected spices. Of the latter, special aromatic mixtures for fish are well suited.
  3. Grate potatoes into another bowl, add grated cheese, egg whites and salt.
  4. Roll the prepared tilapia fillets in flour and spices, then cover with potato batter.
  5. Fry the resulting bulky slices on both sides in preheated fat until browning.

Serve hot with ketchup or any hot sauce.

Oven in the oven

Ingredients:

  • a pound of fillet of macro;
  • 1 large onion;
  • 1 pod of sweet yellow pepper;
  • ½ tbsp classic mayonnaise;
  • 1 full glass of grated cheese;
  • table salt and ground pepper to taste;
  • sunflower oil.

Cooking:

  1. Cut the clean fish fillet into small pieces. Gently rub each with a mixture of salt and ground pepper so as not to tear.
  2. Lubricate a clean glass mold with a little sunflower oil. Put prepared fish slices in it.
  3. Peel and chop the onion with the finest half rings. Pour them over the fish.
  4. With bell pepper, cut the stem and cut the core with seeds. Cut the rest into thin semicircular pieces and lay on top of the remaining ingredients in a baking dish.
  5. Cover all products with a layer of classic mayonnaise. At this stage, if desired, you can use any other sauce.
  6. Send the dish to the already hot (190 - 200 degrees) oven and bake the treat for 25 minutes.
  7. Then fill everything with grated cheese and return to the oven for another quarter hour.

When the cheese cover is lightly browned, you can cut the treats into portions and serve.

Casserole Fish Pie

Ingredients:

  • 400 g fillet of any white fish;
  • 800 g of raw potatoes;
  • half a liter of milk;
  • 100 g of high fat butter;
  • 150 g of frozen green peas;
  • 2 tbsp. l sifted flour;
  • 3 boiled chicken eggs;
  • 1 dessert spoon of lime juice;
  • 50 g of grated hard cheese;
  • salt and pepper.

Cooking:

  1. Preheat the oven to 170 degrees.
  2. Place the clean fish fillet in a heat-resistant form and pour milk (leave 50 ml).
  3. Cover the fish with foil and put in the oven for 40 minutes.
  4. Remove the fillet from the milk. Do not pour the last. Divide the fish with your hands into small pieces.
  5. Boil potatoes in salt water until soft. Chop the cooled eggs in small cubes.
  6. Melt half the butter in a frying pan and fry the flour on it for 2 to 3 minutes. Pour in the remaining milk and simmer the sauce over low heat until thickened. Add to it fish slices, peas, eggs, lime juice, salt and pepper.
  7. Turn the potatoes into mashed potatoes with the remaining milk and butter.
  8. Put the mass with fish and peas in a heat-resistant form. Spread mashed potatoes on top.
  9. Cover everything with grated cheese.

Bake the treat 35 minutes until golden brown.

Braised Pollock

Ingredients:

  • 3 carcasses of pollock;
  • 3 onion heads;
  • 2 root vegetables of carrots;
  • 150 ml of medium fat sour cream;
  • 50 ml of sunflower oil;
  • salt and a mixture of peppers.

Cooking:

  1. Gut the carcasses of pollock. Leave the fish without heads, tails, fins and entrails. Rinse the pollock thoroughly and cut in portions across the ridge. Each is about 4 cm thick.
  2. Grate the fish with salt, pepper and leave until the remaining ingredients are prepared.
  3. Fry chopped onions and carrots in warmed sunflower oil. Vegetables should become soft and slightly ruddy.
  4. To prepare the pouring cream, dilute 1/3 tbsp. boiled water.
  5. As soon as the fish fillet turns white, pour it with the sauce from the last step.
  6. Close the pan with a lid and simmer the food for a quarter of an hour over low heat.

Serve the resulting dish with boiled rice.

Stuffed carp

Ingredients:

  • 2 kilos of carp;
  • 4 small chicken eggs;
  • 200 g of carrots;
  • 50 g butter and 1 tbsp. l vegetable;
  • 200 g of white onion;
  • 1 tbsp. fat cream;
  • 2 slices of yesterday's loaf;
  • 1 tbsp. l with a slide of quality gelatin;
  • salt, pepper, favorite seasonings.

Cooking:

  1. Coarsely chop the onions and carrots. Fry them in a mixture of butter and vegetable oil. Vegetables should soften.
  2. To clean the carp. Be sure to cut the gills and remove the eyes, cut the abdomen and clean the insides. Remove the filet. The skin with the head and tail should remain intact. To carefully cut the carp, you need to use a sharp thin knife.
  3. Soak the baton in cream, squeeze out the excess liquid and pass it along with the cut fish fillet and vegetable frying through a meat grinder. Season the minced meat with salt and season with spices. Drive eggs into it and add gelatin.
  4. Mix well the resulting mass, fill it with the belly of the carp and sew it up.
  5. Place the fish in the baking sleeve and tie it well on both sides.
  6. Send the workpiece to a large pot of water and cook 45 minutes after boiling.

According to the same recipe, you can bake a dish in the oven.

In soya marinade

Ingredients:

  • 700 g hake or hake;
  • 50 ml of classic soy sauce;
  • 4 dessert spoons of flour;
  • 3 dessert spoons of lime juice;
  • 3 g of chili;
  • fat for frying.

Cooking:

  1. Rinse the fish carcass, dry and cut into small portions.
  2. Pour with lime juice, add chili in a dry or fresh form.
  3. Send the whole soy sauce to the bowl of fish.
  4. Stir the food thoroughly with your hands and leave for about 1 hour.
  5. Roll each fish piece in flour and fry in a pan with heated fat until golden brown.
  6. Then pour the remaining marinade to the fish and stain it until tender.

Serve with your favorite side dish. The fish under the soy sauce marinade is crispy on the outside and soft on the inside.

If possible, then for all of the above dishes, it is worth buying chilled fish, not frozen. It always turns out tastier, juicier and more tender in the finished treat. It is important not to regret spice, so that the dish does not turn out fresh. The easiest way to buy ready-made fragrant spicy mixes.

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