The classic recipe for cod under the marinade will not leave indifferent even the picky gourmet.

 

Fragrant and mouth-watering dish will perfectly decorate the festive table, will impress guests with its taste and juiciness. Cod is a low-calorie fish, so it can be included in the diet of athletes and people who follow a diet.

The classic recipe for cod with marinade

The recipe appeared in the Soviet years and pleases the housewives with the simplicity of cooking so far.

Ingredients:

  • cod - 550 g;
  • carrots - 2 pieces;
  • onions - 2 pieces;
  • flour - 90 g;
  • vegetable oil - 70 g;
  • tomato paste - 70 g;
  • lemon - 1 piece;
  • a sprig of basil;
  • salt and spices to taste.

Cooking:

  1. Free fish from scales, rinse thoroughly in cool water and separate from bones. Cut the fillet into squares of 2.5-3.5 cm.
  2. Put cod in enameled dishes, add salt, pepper and basil.
  3. Squeeze juice out of lemon, pour them fish. Put the cod marinated in a dark cool place for 13-17 minutes.
  4. Transfer the fish to a deep bowl, pour flour into it, mix so that each piece is covered with flour on all sides.
  5. Put the fish in a hot pan, which must first be moistened with oil. Fry cod for 12-14 minutes until golden brown.
  6. Peel the bulbs and chop finely.
  7. Wash the carrots, cut into squares.
  8. Grease the cauldron with oil, pour vegetables into it and fry for 7-9 minutes. Pour in tomato paste and 0.6 cups of water. Simmer for 11-14 minutes.
  9. In a deep dish put a layer of cod, which cover with a layer of stewed vegetables. Alternate layers, but make sure that the latter is necessarily from vegetables.
  10. Place the finished dish in the refrigerator for 16-19 minutes. Serve as a cold appetizer.

The food can be decorated with chopped cilantro or onion rings.

Recipe with Fresh Tomatoes in the Oven

A simple and very tasty dish that even a young housewife can cook.

Please note that when serving hot cod, the fish must be aged in the marinade for 10-13 minutes longer.

Ingredients:

  • Tesca fillet - 550 g;
  • tomatoes - 2 pieces;
  • garlic - 2 cloves;
  • lime - 1 piece;
  • olive oil - 70 g;
  • greens of dill and parsley - 100 g;
  • salt and spices to taste.

Cooking:

  1. Rinse cod fillet in cool water, cut into pieces of 8-9 cm in length, carefully rub with salt.
  2. Grind the lime in a blender to a mushy mass.
  3. Grate the garlic on a fine grater.
  4. In a deep bowl, mix olive oil, lime, garlic, pepper. In the resulting marinade, lower the fillet for 18-22 minutes.
  5. Place the fish on a greased baking sheet and place in the oven. At a temperature of 185 degrees cod will cook in 16-18 minutes.
  6. Cut fresh tomatoes into small squares, mix with chopped herbs, oil and salt.
  7. Put fish on a plate, put a thin layer of tomatoes with herbs on top.

Bright summer dish is ready. It combines the benefits of fresh vegetables, herbs and fish.

Cod under tomato marinade in a slow cooker

 

A versatile dish that can be served both hot and cold. Great snack option for a large family.

Ingredients:

  • cod fillet - 450 g;
  • onions - 1 piece;
  • tomato paste - 90 g;
  • olive oil - 70 g;
  • salt and pepper to taste.

Cooking:

  1. Wash the cod thoroughly, cut into squares and put in a greased multicooker bowl.
  2. Peel the onion, cut into large squares and put on top of the cod.
  3. Add salt and pepper. Pour the tomato paste over the fish and add the remaining olive oil.
  4. Close the slow cooker, put in the "Extinguishing" mode for 43 minutes.

Fish can be served with a side dish of potatoes, Jerusalem artichoke or cauliflower.

Cod with marinade and vinegar

A time-tested recipe will not let you down. The refined taste of fish in combination with spices will become a real culinary masterpiece and will amaze guests.

Ingredients:

  • cod fillet - 550 g;
  • onion - 2 pieces;
  • carrots - 2 pieces;
  • hot ketchup - 40 g;
  • flour - 60 g;
  • vinegar 9% - 2 tablespoons;
  • sugar, salt, pepper and cloves to taste.

Cooking:

  1. Rinse cod fillet thoroughly in cool water, cut into oblong slices and pat dry. Grate the fish with salt and spices, carefully roll each piece in flour so that it is covered on all sides.
  2. Sprinkle oil on a hot skillet, lay out the fillet and fry for 8-11 minutes.
  3. Release the onion from the husk, chop in small slices.
  4. Rinse the carrots thoroughly, cut into squares.
  5. Pour oil into a heated skillet, pour onion and simmer for 13-16 minutes. Add carrots and cook another 11-13 minutes.
  6. Pour ketchup into a frying pan for vegetables, season with cloves and pepper. Close with a tight lid and leave to languish for 3.5-4.5 minutes. Add vinegar and sugar, bring to a boil. Remove from the stove, cool.
  7. Cool the fried fish, put in a deep bowl and pour the marinade. Place the container in a cold place for 5-6 hours.

Serving cod is recommended with black cereal bread and garlic.

Cod baked in foil under a marinade with wine

 

To make cod according to this recipe, you must have an oven with an upper heating element. Otherwise, the dish may lose its juiciness and aroma.

Ingredients:

  • cod fillet - 550 g;
  • lemon - 1 piece;
  • garlic - 2 cloves;
  • white wine - 60 g;
  • olive oil - 60 g;
  • salt and spices to taste.

Cooking:

  1. Pass the lemon through the juicer. Put the resulting juice in the refrigerator for 11-13 minutes
  2. Finely grate the garlic.
  3. In a deep container, mix lemon juice, white wine, garlic, oil and spices. Put the marinade in a dark place for 12-14 minutes
  4. Rinse the fillet thoroughly in cool water, grate with salt and put on a baking sheet covered with foil.
  5. Pour the wine marinade over the fish.
  6. Turn on the upper heating element, place the wire rack as close to it as possible and place the baking sheet with cod. Bake at a temperature of 183 degrees 16-18 minutes.

In order for the fish to turn out with a golden crust, you can leave it in the turned off oven to languish for another 3-4 minutes.

Recipe for boiled cod under marinade with bell pepper

This variation of the dish is perfect for those who love boiled fish.

Ingredients:

  • cod fillet - 550 g;
  • onions - 2 pieces:
  • carrots - 2 pieces;
  • tomatoes 2 pieces;
  • vegetable oil - 50 g;
  • dill and parsley - 50 g:
  • salt, cloves, pepper to taste.

Cooking:

  1. Rinse the fish in cold water, place in a pan, cook with a minimum amount of liquid for 12-14 minutes.
  2. Release the onion from the husk, chop into small rings.
  3. Wash the carrots, grate on a coarse grater.
  4. Scale the tomatoes with boiling water for 20 seconds, place in cold water. Make side cuts, free from skin.
  5. Rinse the pepper in cold water, peel the seeds, cut into small squares.
  6. Put onions, tomatoes, carrots and bell peppers in a pan moistened with oil. Simmer for 8-9 minutes.
  7. Pour the stewed vegetables into a blender and bring to a mushy mass.
  8. Pour the vegetable mass into a pan with fish and put in a cool place for 16-18 minutes.
  9. Bring the fish to a boil over low heat and cook for 4-6 minutes.

Serve the dish is recommended on a substrate of green beans, pouring vegetable sauce.

Cod under the marinade is a tasty and healthy dish that can be served with a vegetable or cereal side dish. The dietary properties of cod allow you to give this food to children and people suffering from chronic diseases.

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