Delicious baked fish under a delicious carrot and onion marinade will delight everyone. To prepare this dish, it is important that the main ingredient has a dense structure. Fish should not fall apart during cooking. Pieces of fish should remain whole. Ready-made steaks can also be used.
Such a dish will be not only light, but also hearty, as well as very useful.
There are four different versions of fish under the marinade, including the classic version. These recipes are easy to execute and will come to the aid of any housewife.
Oven marinated fish
This dish is a classic among fish dishes. The combination of prescription fish under the marinade in the oven and vegetable frying is good for both lunch and dinner. In this case, the dish does not work out dry and will look bright on the table. In addition, fish contains many vitamins and minerals.
Ingredients:
- Carrots - 4 pcs.
- Pollock - 1.5 kg.
- Onion - 3 pcs.
- Ketchup and tomato paste - 3 tbsp.
- Carnation - 2 pcs.
- Salt is a pinch.
- Sugar - 1 tsp
- Oil for frying.
- Bay leaf - 2 pcs.
- Flour for deboning.
Getting down to cooking
First, the fish must be gutted and peeled, and then cut into steaks. Now pour a handful of flour into the plate and add a pinch of salt. Bone each piece of fish in flour and fry in oil until a brown crust appears on both sides.
Now let's take care of the vegetables. We clean the onion and shred the half rings. Peel the carrots and grate. Choose the kind of carrot that is sweeter and juicier. Now pass the onion. Since it fries longer than other vegetables, we cook it first. When cooked together, the onion will remain raw. Once it becomes transparent, add the carrots. Mix everything and fry.
Now you need to add 2 cups of water and tomato paste. If there is no paste, use ketchup, but then water needs less than 1.5 cups. Then add sugar and mix well. Put the bay leaf and cloves and pour another glass of water. Now cover and simmer for 15 minutes, sometimes stir. A couple of minutes before turning off the marinade, add salt and pepper.
Now, in the dishes where we will bake our dish, put part of the marinade, and on top the fish. Cover the fish under the carrot and onion marinade with foil. In the oven we put the mold with the workpiece and bake for 30 minutes. The temperature should not exceed 180 degrees.
Ready-made fish is best served cold with mashed potatoes.
Fish in foil
This version of fish under the marinade is for those who want to serve pieces of fish individually to everyone. In addition, it is suitable for those who want to cook trout. It is this kind of fish that is very easy to dry during cooking. Thanks to the foil that will create a vacuum, the fish is juicy and retains its shape.
Components:
- Trout steaks - 600–700 g.
- Onion - 2 pcs.
- Carrots - 2 pcs.
- Bay leaf - 3 pcs.
- Meaty tomatoes - 3 amount
- Wine - 70 ml.
- Spices for fish.
- Salt is a pinch.
- Lemon juice - 1 tbsp.
The process of cooking fish in foil
Trout steaks should be washed and sprinkled with spices, then put in a bowl and pour wine. Cover with foil and leave for 20 minutes. There will be enough time for the fish to marinate.
Now you need to finely chop and fry the onions. Grate the carrots and add to the clear onion, simmer for 5 minutes. Free the skin from tomatoes with hot water and a knife. Then we cut into pieces and grind in a blender, as in the classic recipe with a photo of fish under the marinade.
Add tomato puree to vegetables, mix well. Stew for 10 minutes, then add the lemon juice and finely chopped garlic, cover with a lid and put on a small fire for 5 minutes. Now add 0.5 cups of water, and then close the lid again and wait another 7 minutes, not forgetting to stir.
We cut the foil into large squares according to the number of steaks. If the trout steaks are small, then on one sheet you can put two pieces at once side by side.
Add a little oil to each sheet, and then put the fish. On top of the fish, spread the marinade and wrap. So do with all the pieces of fish. Put the billets on a baking sheet and put in the oven for 20 minutes. The temperature of the oven is 160-180 degrees.
Ready trout steaks must be served on plates in foil. The best side dish is boiled potatoes with herbs.
Fish in a pan
This is another version of traditional fish under the marinade. For this option, it is better to use whole fish. To make the marinade tastier, we use the tail and head of the fish. The only thing that this option requires a little more effort. Juicy colors and unique aroma will make anyone in your home distract from business and enjoy this dish.
Components:
- Bulbs - 3 pcs.
- Tomato paste or ketchup - 3 tbsp.
- Black pepper peas - 4 pcs.
- Pollock - 2 kg.
- Carrots - 3 pcs.
- Sugar - 1.5 tsp.
- Wheat flour for deboning.
- Frying oil.
- Bay leaf - 3 pcs.
- Spices from cloves - 2 pcs.
- Meaty tomatoes - 2 pcs.
Cooking fish in a pan
Let's fish. We clean it and gut it, and then cut it into steaks, but at the same time we don’t throw out the head and tail, and we cook the broth that we need from them.
While the broth is being cooked, we will prepare the steaks. Pour flour into a plate, add salt and mix, and then roll the fish on all sides. After that, we begin to fry pollock from all sides until a golden crust appears.
We turn off the stove and push the fish aside, do not forget to cover it so that it does not wind off.
Let's have a pickle. To do this, as in the first embodiment, peel the onion and chop it, and then fry. Then add the grated carrots. Now put the tomatoes in boiling water for a couple of minutes and remove the skin from them, and then cut them into cubes. Add spices to taste.
While we were preparing vegetables, the broth was cooked. Add 2 cups of broth to our vegetables. The broth will give the dish a richer flavor, but if you did not want to cook it, you can add just water. We stew the vegetables in the broth for 7 minutes and then add the paste, mix everything thoroughly. If there is no paste, replace it with ketchup. Stew again for 5 minutes and add bay leaf, cloves and peppercorns. Stew for another 20 minutes. You can add a spoonful of lemon juice, it will give the dish a little sourness.
Pour a little oil into the pan and put part of the marinade, then put the fish and sprinkle it with spices. We spread the rest of the marinade on top and cover it, put on a small fire for 20 minutes.
Turn off the fish under the carrot marinade and let cool, this kind of dish is best served cold.
Serve the dish best with crisp rice.
Fish cooked under a marinade in a slow cooker
Another version of the classic fish serving under the marinade. It is very easy to prepare. Its advantage lies in the fact that the dish is prepared in one container, and all taste qualities remain intact. For cooking in a slow cooker, any fish is suitable. Tip: Use ready-made fish steaks.
Components:
- Tomato paste - 5 tbsp.
- Zander steaks - 7 pcs.
- Onion - 4 pcs.
- Carrots - 3 pcs.
- Spices to taste.
- Small lemon - 1 pc.
- Bay leaf - 2 pcs.
- Vegetable oil - 6 tbsp.
Cooking fish in a slow cooker
My zander steaks and rub with spices. Take a lemon and grate the zest. Then the zest rub pieces of fish and remove for 30 minutes to marinate.
While the zander steaks are marinated, finely chop the onion and rub the carrots. If desired, add tomato and sweet pepper, celery can also be added.
The fish was marinated. We turn on the "Baking" mode in the multicooker and pour vegetable oil. Now you can fry the fish. No need to fry all the steaks at once, it is better - in several stages.
Put the fried fish steaks under the carrot marinade, the photo of which is presented above, put on a plate. In a slow cooker we put finely chopped onions, and a little later carrots. Add spices and fry. Now put the zander and add the tomato paste diluted in water. By the way, pasta can be replaced with thick tomato juice. Put pepper, bay leaf and cloves. Add lemon juice, 1 tablespoon will be enough.
Cook in this mode for another 7 minutes, and then set the "Extinguishing" mode. Leave for an hour.
When the steaks are ready, let cool and serve with a side dish in the form of rice or chips.