It is very easy to cook any kind of fish under the vegetable “fur coat” or marinade. To do this, just choose the cooking method (frying, stewing, baking) and your favorite fish – mackerel, pollock, hake, sea bass, limonella, cod. The variety of this product is amazing, and onions and carrots available to everyone can be turned into a great juicy marinade.
|hake (cod, pollock) –||0.9 kg|
|flour –||150 g|
|carrot and onion –||250 g|
|tomato juice –||250 ml|
|spices (ground pepper and salt) –||on 15 g|
|Bay leaf –||1 PC. (large)|
|vegetable oil –||30 ml|
|Time for preparing: 60 minutes||Calories per 100 grams: 96 Kcal|
It remains only to buy your favorite fish and start creating an aromatic, juicy dish that perfectly combines with a side dish of cereals, pasta, vegetable purees and baked vegetables..
Hake is usually sold as an ice-cream, therefore, having defrosted and washed it, you should first remove the moisture from the surface with a paper towel. Then cut the fish into pieces of 3 centimeters wide (portion), put them in a deep container and salt them left for half an hour to soak.
In order not to waste time, you can prepare a delicious vegetable “coat”. To do this, chop the peeled vegetables in a convenient way (grated carrot, and onion into smaller cubes).
In a skillet lightly browned onion in 5 ml of oil for three minutes, add the carrot.
Fry vegetables until soft and rosy. Then pour the juice from the tomatoes, add spices and leaves of laurel. After stewing the marinade for ten minutes, move it to a separate container..
Salt hake should be fried on all sides before rolling it in flour. When the fish pieces become golden, they need to be evenly shifted to another pan..
After completing the process of roasting fish, marinade is poured to the surface.
After 10 minutes of warming over a low heat, the fish will be soaked with vegetable juice, which in turn will give the wonderful aroma of roasted hake to the whole dish and to the side dish.
When cooking predatory fish, most of its juices are usually lost. You can use an excellent recipe for stewing fish, in which, with a small amount of ingredients, the dish will acquire the greatest juiciness, aroma, soaking with vegetable marinade of onions and carrots. To create a fish for a beautiful vegetable “coat” you need:
- pike perch (pike, perch) – 1 kg;
- lean oil – 50 ml;
- onions and carrots – 300 g each;
- tomato paste – 150 g;
- water – 0.3 l;
- salt – 15 g;
- flour – 190 g (1.5 cups);
- pepper (ground black) – 15 g;
- sugar – 5 g;
- Carnation – 3 pcs.
The fish is cooked in parallel with the marinade, which allows you to prepare the dish directly in just an hour. Caloric content of 100 grams of fish perfectly combined with all side dishes is 94 kcal..
Peeled fish must be cut into transverse pieces of six centimeters long, sprinkled with salt, leave to soak for 20 minutes. After rolling in flour quickly fry. Pieces must have a beautiful, golden crust.
To create a marinade, you need to chop the peeled vegetables at your discretion, but the carrots are cooked more quickly coarsely grated, and the onions, crushed into cubes. On the “drop” of oil should fry onions (5 minutes), and when it becomes transparent, add carrots to it.
After another seven minutes to the vegetables pour water, put the pasta, sugar, salt, cloves and pepper. Put out a marinade for ten minutes.
Lay out the marinade and pike perch in a saucepan, alternately. The top layer should be marinade (it can be cooked a little more). Extinguish the dish, warm over low heat for twenty minutes. You can serve it with a side dish, salad or simply with rye bread..
How to bake fish in the oven
Showing a little imagination, you can create a culinary masterpiece that will delight your family, friends and guests with its originality and wonderful taste..
Baked fish under the marinade of onions and carrots can be made into separate portions of the pieces, which will simplify the supply of hearty and healthy dishes. To create a delicious and juicy fish will be needed:
- cod (fillet) – 1 kg;
- carrot, cheese (hard variety) and onions – 0.2 kg each;
- mayonnaise – 70 g;
- tomato paste – 100 g;
- spices (salt, seasoning for fish) – 15 g;
- vegetable oil – 20 ml.
Cooking time takes a little more time and is about one and a half hours. At the same time 100 g of a wonderful dish contains 113 kcal.
Cod fillets need to be cut into portions of about 8×8 cm in size. After sprinkling them with spices, leave to soak and juice..
Cut the peeled vegetables – onion into strips (half rings), grate carrots. Heat the oil in a frying pan and fry the vegetables until roasted, roasted mass. Put to the onion, carrot paste and mix well, supporting a little more marinade on the stove.
Cod spread out on a slightly oiled baking sheet with high sides at a distance of a couple of centimeters from each other. Put the marinade on top of each piece of fish and make a light mesh of mayonnaise over it. In an oven at a temperature of 180 ° bake cod for an hour.
Cheese should be grated and sprinkle portions in 20 minutes before the end of cooking. The dish can be served hot, slightly cooled with powdered greens..
Fish for cooking under the marinade should be chosen with a low content of bones, not too fat and juicy. Other ingredients can be added to the onions and carrots in the marinade to saturate the taste..
It can be honey, wine, mushrooms, lettuce. The finished dish, which was stewed, fried or baked, it is best to insist a few hours in the cool, but before cooking it is necessary to:
- Any type of selected fish is washed under running water, so it must then be wiped, dried, depriving unnecessary moisture – the batter will be evenly distributed on the surface of the portion of the pieces;
- When adding tomato juice, ketchup or pasta, you should try the marinade to taste before salting;
- During baking, you can avoid excessive evaporation of juices by wrapping the fish tightly in foil.
Choosing a frying pan with a thick bottom, the marinade and fish will be evenly roasted. You can shorten the cooking time – at the same time frying the fish in one pan, and the marinade for it – in another.