Fish under the marinade - 11 recipes for cooking in the oven, slow cooker and in a pan

Fish under the marinade is a very tasty, satisfying and nutritious dish, rich in vitamins, amino acids and other useful elements. Marinade, thanks to the excellent taste of fish, combined with a variety of vegetables, is easy to prepare and goes with a bang with any side dishes, giving the already delicious fish product a special piquancy.

Fish under the marinade - a classic recipe in a pan

The fish cooked in the traditional way will not leave indifferent even those family members who are rather skeptical about the gifts of rivers and seas.

To complete the recipe you will need:

• hake or pollock - 500 g;
• onions - 150 g;
• large carrot;
• tomato paste - 100 g;
• vinegar - 30 ml
• salt, sugar and spices to taste;
• a little flour for breading;
• for frying a couple of tablespoons of oil.

To treat the household with fish under the marinade, you have to work a little:

1. The fish is cleaned, cut in pieces of 2 cm thick, after which it is salted, seasoned and crumbled in flour.
2. Onions are cut in half rings, and carrots are rubbed on a medium grater.
3. In a hot pan with sunflower oil, the pieces are fried on both sides.
4. Ready fish is laid out from the tank, and in the fat remaining after it, the carrot-onion mixture is passaged.
5. 5 minutes before being prepared for vegetables, paste diluted in boiling water, salt and spices are added.
6. When the tomato-vegetable mass has cooled, vinegar is poured.
7. The fish and marinade are laid out in layers, after which the container is sent to the refrigerator.
8. After 3 hours, the fish is ready to be served.

Mustard marinade recipe

Quickly and tasty to feed the family, diversifying the daily diet with baked fish, you can use this recipe.

Fish under the marinade in the oven is perfectly obtained from such simple products:

• mackerel - 500 g;
• mayonnaise - 50 g;
• mustard - 50 g;
• soy sauce - 70 ml;
• onions - 100 g;
• greens - optional.

To prepare a gourmet meal from an inexpensive fish product:

1. Mackerel is gutted, washed well with running water and divided into portions.
2. From mayonnaise, sauce and mustard, a homogeneous consistency dressing is prepared.
3. Onions are cut into thin half rings, which are added to the mayonnaise mass.
4. Fish pieces are well coated with dressing and left.
5. After half an hour, when the fish is marinated, a baking dish is prepared.
6. The fish is laid out in a container, which is sent to the oven preheated to 180 ° C for 25 minutes.

Oven marinated carrot and onion fish

A variation of the basic recipe, which differs in the execution technique - the main ingredient, is not fried, but baked, which gives the dish its zest.

To prepare, you need to prepare such components ahead of time:

• pollock fillet - 800 g;
• a couple of onions;
• carrots a couple of large pieces;
• tomato paste - 50 g;
• salt, spice for fish - to taste.

The cooking process is as follows:

1. The onion is cut into thin rings and laid out in a bowl with a thick bottom, where it is passerized to a golden color.
2. Grated on a medium grater, carrots are laid out to the onion and fried for about 8 minutes.
3. The thoroughly washed fish fillet is cut into portioned pieces and laid out on a greased deep baking sheet.
4. Fillet pieces sprinkled with spices and covered with fried vegetables.
5. 200 ml of water is poured into a baking sheet with a paste and salt diluted in it.
6. Baking is carried out for 40 minutes at a temperature of 180 ° C.

Under a vegetable marinade in a slow cooker

The simplicity of this recipe does not in any way affect the taste of the dish itself, which is tender and aromatic.

Fish in a slow cooker can be prepared both from a whole fish product, and from a loin.

But since more often you can find a whole fish in the freezer, the recipe will be dedicated to it.

To create a dish in this way you need:

• fish - 500-600 g;
• a pair of onions;
• carrot;
• fresh or dried tomatoes (depending on the season) - 300 g;
• salt, spices - to taste;
• oil - a couple of spoons.

When cooking:

1. Onions are chopped, carrots are rubbed on a medium grater, and tomatoes are mashed with a blender.
2. Oil is poured into the container for the multicooker.
3. Carrots and onions are laid out on top of the oil.
4. The fish is freed from the insides, washed thoroughly, divided into pieces, which are laid out on a carrot-onion pillow.
5. Fish pieces are poured with tomato puree, salted and seasoned.
6. The slow cooker is set to "Baking" for 45 minutes.
7. A sound signal informs about the readiness of a fragrant dish.

It is interesting: cod under the marinade - a classic recipe

Fried fish in tomato sauce in a pan

A dish with excellent gastronomic qualities can be served both hot and cold. Moreover, the taste of cold fish resembles canned fish in tomato sauce.

To create such a culinary masterpiece, half a kilo of hake fillet will require the following ingredients:

• a pair of onions;
• tomato sauce - 50 ml;
• vinegar - 20 ml;
• lemon 2 slices;
• a couple of tablespoons of oil;
• sugar, salt, seasonings - to taste.

To enjoy the extraordinary taste of a self-cooked fish dish:

1. The fish is washed and divided into pieces, each of which is rubbed with salt and spices.
2. After 5 minutes, the fish fillet is fried in vegetable oil for several minutes on each side.
3. Fried pieces are transferred to a deep stewpan.
4. In a frying pan, chopped onions are separately passivated, which, after readiness, is laid out for fish.
5. Following the vegetable, sauce, vinegar, lemon and salt are placed in the stewpan.
6. The contents are well mixed and cooked over low heat under a lid for 10 minutes.
7. At the end of time, chopped greens are added to the fish dish, after which everything is once again mixed and infused for 5-7 minutes.

Step-by-step recipe from Julia Vysotskaya

One of the many recipes for fish under the marinade from Julia Vysotskaya, characterized by a rich taste and aroma.

For the execution of which are necessary:

• white fish fillet - 800 g;
• onions - 400 g;
• carrots - 300 g;
• tomatoes (cons.) - ½ banks;
• lemon juice - 2-3 ml;
• vegetable oil - a couple of spoons;
• salt, sugar, spices - to taste.

To create a tender fish, use the following instructions:

1. The fillet is washed, cut into pieces, which are folded into a pan and filled with water.
2. During cooking, which lasts 10 minutes, notched onion, salt, spices and bay leaf are added to the broth.
3. After the specified time, the fillet with the help of a slotted spoon is laid out on a dish for cooling.
4. At this time, the onion is chopped, the carrots are rubbed and the tomatoes are cleaned and chopped.
5. Oil is poured into a deep pan, onto which onions and carrots are laid out for sautéing. Then they are salted and seasoned.
6. After seven minutes, tomatoes, a pinch of sugar and lemon juice are added to the vegetable mass.
7. After 3 minutes, 2 parts of pre-filtered fish stock are poured into the pan.
8. After boiling, the contents are poured into a pan, where the fish disassembled into pieces is laid out.
9. A thoroughly mixed dish is infused 3-4 hours until completely cooled.

From carrots, onions and mayonnaise

A tasty and simple recipe, for the implementation of which you will need a minimum of products:

• fish - 1 kg;
• on a large bulb and carrots;
• mayonnaise - 120 ml;
• water - 120 ml;
• salt and spices - the taste of the cook.

During:

1. The fish is gutted, washed and divided into fairly large pieces.
2. Vegetables are peeled and chopped: onions are cut in half rings, carrots are rubbed on a medium grater.
3. Mayonnaise is diluted in water to a uniform consistency, after which the resulting sauce is salted.
4. Fish pieces are placed in the baking dish, which are salted and seasoned. Following the fish, carrots and onions are laid out.
5. The contents are poured with mayonnaise dressing and sent to the oven preheated to 180 ° C for 40 minutes.

In the lemon and onion marinade in the oven

A great solution for a Sunday dinner, when the hostess has time for insisting fish in the marinade.

For masterly execution of the recipe you will need:

• carp - 800 g;
• a pair of onions;
• lemon - 1 pc.;
• salt, basil (fresh), ground pepper - at the discretion of the hostess.

To taste a dish with spicy notes:

1. The fish is cleaned and cut into large pieces, which are placed in a deep dish.
2. Juice is squeezed out of half of the lemon, and part of the onion and greens are crushed.
3. Onions with herbs, onions, herbs, salt, spices, juice are placed in the dishes, after which everything is thoroughly mixed and left for 40 minutes.
4. Over time, the baking dish is lined with foil, on which the remaining onion, cut into half rings, is laid out.
5. On top of the fish pieces are laid out, which are covered with chopped onion from marinade and lemon slices of the second half of citrus.
6. The fish is wrapped in an envelope and baked at a temperature of 180 °.
7. After 30 minutes, the envelope opens and the carp is baked for another 10 minutes to create a golden crust.

Harvesting fish under the marinade in banks

When there is a catastrophic lack of time for preparing homemade food, you can open a jar of healthy and satisfying fish prepared for future use.

To do this, you need:

• fish - 5 kg;
• onions - 1 kg;
• carrots - 2 kg;
• tomatoes - 4 kg;
• beets - 1 kg;
• Bulgarian pepper - 1 kg;
• vegetable oil - 1 l;
• salt - 800 g;
• sugar - 3 kg;
• vinegar - 100 ml;
• fish stock - 1 l.

The dish is prepared simply:

1. The fish is boiled for 10 minutes.
2. Fish meat separated from the bone and tomatoes passed through the meat grinder are stewed for one hour over low heat.
3. Root crops are rubbed, onions are cut in half rings, and pepper is cut in strips.
4. Vegetables are sautéed in vegetable oil in a pan with a thick bottom, after which the fish in tomato sauce, sugar, salt are placed in the container and the broth is poured.
5. The contents of the pan are stewed for 1 hour.
6. 5 minutes before the end, vinegar is poured.
7. The finished mass is poured into sterilized cans.

Recipe for cooking, as in the USSR

In the Soviet period, every dining room on Thursday, which was considered a fish day, included fish under the marinade on the menu.

A delicious dish, which the Soviet people simply could not refuse, is prepared from a simple grocery set consisting of the following components:

• hake - 800 g;
• a pair of large onion heads;
• as many apples and carrots;
• flour - 100 g;
• tomato paste - 70 g;
• lean (any) oil - for frying;
• salt, spices - to taste.

To culinary experience the atmosphere of that time:

1. The fish is cleaned, washed, cut into pieces, which are salted and crumbled in flour.
2. The prepared fish product is fried until golden brown.
3. Chopped onions and carrot straws are added to the pan with a thick bottom, to which tomato paste, applesauce, salt and spices are added.
4. After 10 minutes, fish slices are added to the fruit and vegetable mass.
5. After 20 minutes, the stewing fish, as in the Soviet canteen, is ready.

Fish under the marinade "Escabeche"

A fish dish, which can be safely served a festive table, is prepared from the following ingredients:

• hake fillet - 500 g;
• onions (red and leek) - 100 g each;
• flour - 50 g;
• orange peel - 2-3 g;
• fresh orange - from 1 orange;
• white wine (dry) - 150 ml;
• garlic - 2 cloves;
• wine vinegar - 150 ml;
• capers - 10 g;
• olive oil - 100 ml;
• salt, sugar, rosemary, thyme, black pepper - to taste.

The cooking method is as follows:

1. The washed fillet is cut into pieces.
2. The pieces are crumbling in salted flour.
3. In a deep frying pan with heated oil over medium heat, fish fillet is fried and laid out in a separate bowl.
4. For marinade, onions, garlic are chopped and sent to the pan, where the fish was fried.
5. After 7 minutes, spices and chopped green onions are added.
6. After 3 minutes, orange peel, capers, sugar are laid out on the onion mass and juice, vinegar and wine are poured.
7. After boiling the marinade, the fish is poured and left overnight in the refrigerator.
8. The dish can be served as a cold snack or heated in a microwave oven.

Believe me, fish under the marinade is a fantastically delicious dish with which the main thing is not to be afraid to experiment. Check it out for yourself!