Pollock fish marinated with carrots and onions: a classic step-by-step recipe

Good day to all!

I don’t know about you, dear friends, but I really love marinated fish. I'm preparing it for the holiday. A very light and tasty dish. In combination with other snacks, it perfectly decorates the holiday table.

Most often, the dish is prepared from sea fish of cod species: pollock, hake, haddock. Their meat is tender, without a large number of small bones. To prepare, you only need 3 components: the fish itself, onions and carrots. Well, some more spices.

The recipe is very simple - classic! And it came to us from the times of the USSR, from our mothers and grandmothers. Now somehow this recipe has been forgotten, because there are many other delicious delicacies. But if you cook it at least once, you definitely won’t forget it and it will be included in your menu as an everyday dish, as well as a holiday snack.

Let's cook it?! By the way, if you want to learn how to fry pollock in a frying pan, then read about it here. And if you love cod and want to know how to bake it in the oven, follow this link.

Marinated fish - classic recipe with carrots and onions

The classic recipe calls for, as I already said, only three ingredients to prepare the dish. The fish can be pre-fried in vegetable oil. But you can boil it instead or even leave it raw. It always turns out very tasty anyway.

Vegetables - carrots and onions, are usually pre-fried. Add certain spices, tomato paste or vinegar. This is what someone is used to. And then they combine the fish with vegetables and simmer together for a while so that it is saturated with aromatic juices.

However, there are recipes when it is enough to simply cover the fried fish with vegetable marinade and let it stand for 3-5 hours in the refrigerator. In other words, the phase of stewing fish with vegetables is eliminated. Now, this is exactly the simple recipe we will consider.

Let's take 1 kg of hake for the recipe.

I confess, dear friends, I didn’t cook the fish myself using this recipe. Do you know why? I have never come across large hake carcasses in stores. Everyone is kind of skinny and not pleasing to the eye. That's why I used the recipe of my culinary colleague. Look what he did.

In general, I will tell you, the best cooks, in my opinion, are men. It’s not for nothing that Ivlev, Lazerson, and Stalik became Internet stars. Which woman has received such popular recognition on the Internet?

So, only a man will find amazing hake in who knows what store. Piece by piece - plump, even! Where are the tails? May the housewives forgive me, but we women will never get rid of substandard conditions. We will cook with tails and show them to our viewers. Okay, let's move on. Rinse, cut the fish into pieces 2-2.5 cm thick. If you have fillet, then it’s easier, cut it into longitudinal slices.

You will also need a large onion, two large carrots, vegetable oil, tomato juice or tomato paste, 9% vinegar and flour.

Preparation:

1. Start by preparing the onions. Cut it into half rings. Heat a frying pan and pour a little vegetable oil. Throw the onion into it and fry over low heat until the onion softens a little and turns golden. This will take you 3 minutes, no more.

2. Carrots can be grated, but it is better to cut them into thin strips. This is what the author of this recipe thinks and I agree with him. Such carrots will not turn into porridge when stewed; they are pleasant to eat. You can also add a little ginger root, also cut into strips. It will add a very pleasant aroma to the dish. Great idea, I like it!

3. To make the bouquet of aromas fuller, add a couple of bay leaves, a few black peppercorns and 2-3 buds of cloves. The entire roast is poured with tomato juice. Moreover, the author of the recipe made the juice himself. Well, most of us can be content with a couple of spoons of tomato paste from the store, which needs to be diluted with water.

You can add a tablespoon of vinegar if you want to make the marinade taste sharper.

Now cover the frying pan with a lid, turn the heat to low and simmer the vegetables for 7-8 minutes.

4. Let's move on to frying the fish. Dear housewives, how will you fry the fish? Perhaps you will roll each piece in flour and place it on a heated frying pan?

Men will act more original. The author of the recipe first salted the fish pieces. Then he put them in a plastic bag and poured a bowl of flour into it, about one glass. Then I just shook the bag properly. That's all. After that, I fried the fish on both sides until cooked. Everything is simple, without unnecessary complications.

5. All that remains is to take any convenient container and place a pillow of vegetables stewed in tomato on the bottom.

6. Place fried pieces of hake on it and place all the other vegetables on top.

7. Leave the fish on the table to cool and soak in the juices. Place in the refrigerator overnight. The next day, start eating.

According to the classic recipe, the fish turns out very tasty, aromatic, spicy in moderation, and simply melts in your mouth. It can be eaten as an independent dish. You can add a side dish in the form of hot potatoes or mashed potatoes. Bon appetit!

Description of preparation:

This recipe can be used to cook any sea fish.
Pollock, cod, haddock or hake are suitable. By eliminating the stage of frying and breading and stewing the fish in foil, we will end up with not only a tasty, juicy and tender dish, but also one that is as healthy as possible and suitable for proper nutrition. The marinade will give the fish not only piquancy, but also a unique flavor and brightness of taste. For those who are watching their figure, but refuse traditional barbecue, this recipe will be just a godsend. Suitable for all lovers of diets and a healthy lifestyle. Purpose: Outdoors / Inexpensive Main ingredient: Fish and seafood / Vegetables Dish: Hot dishes / Dishes in foil Diet: Diet food

Pollock recipe with marinade - you'll swallow your tongue

Pollock is an amazing fish, and not expensive. It is very tender if you just fry it. If you cook it under marinade, then when cold it is best suited as an appetizer for a holiday table compared to all cod fish. Precisely because the meat is very soft, aromatic, and simply melts in your mouth. When hot, this fish is good to serve for lunch with potatoes. Very filling and tasty. Let's cook it!

Let's take for the recipe:

Pollock _ 1 kg
Flour – 3 tbsp.
Carrots – 300 g
Onion – 400 g
Celery – 60 g
Tomato paste – 100 g
Salt - to taste
Sugar – 2 tbsp.
Vinegar 9% - 2 tbsp.
Cloves – 4 pcs.
Allspice – 5 pcs.
Pepper mixture – 5 pcs.
Nutmeg (powder) – 1.3 tsp.
Vegetable oil – 70-100 g
Bay leaf – 2 pcs
Water – 250 ml

Preparation:

1. First of all, add a third of a teaspoon of nutmeg and salt to the flour, about a heaped teaspoon. Mix and use to coat fish while frying in a pan.

2. Heat a frying pan, pour in a little vegetable oil and fry the fish on both sides to form a crust. It is not necessary to cook the fish inside until done. Place it in a separate bowl and start preparing the dressing.

3. Cut the celery into thin strips, which will add a pleasant aroma to the product. Cut the carrots into circles and divide them in half.

4. Cut the onion into strips and fry over medium heat in vegetable oil. The onion feathers should soften, become transparent and slightly golden. This will take approximately 2.5-3 minutes.

5. Now add carrots with celery and spices to the pan. Fry until half cooked. After that, we’ll throw in a few peppercorns, clove buds, and a couple of bay leaves. Salt, add sugar and tomato paste.

6. Mix everything well and add water, approximately 250 ml. Turn the heat to minimum, close the lid and simmer for another 5-7 minutes. At the end, pour 2 tablespoons of table vinegar into the dressing. Mix again.

7. Add all the dressing to the fish that should be placed in the pan. Close the lid and bring to a boil, then turn the heat to low and simmer for another 7 minutes.

The fish should cool down. Serve it cold. The appetizer is spicy, sweet and sour. The fish is tender, aromatic, the vegetables are also quite soft and tasty. Bon appetit!

How to cook marinated cod without frying - step-by-step recipe

An interesting recipe for preparing cod with marinade, in which you do not need to pre-fry the fish. After preparing the vegetable marinade, cover raw portioned pieces of fish with it and simmer for 15-20 minutes. It turns out very tasty and now we will see how this dish is prepared.

Let's take for the recipe:

Cod fillet – 1 kg
Carrots – 4 pcs.
Onion – 4 pcs.
Tomato paste – 100 g
Vegetable oil – 2 tablespoons.
Salt, pepper - to taste.

Preparation:

1. Let's prepare all the necessary products. Wash the cod fillet. Dry on paper towels. Peel the carrots and onions. Then cut the onion into half rings and grate the carrots on a coarse grater.

2. First of all, let's prepare a vegetable dressing for the fish. Heat a frying pan, pour in vegetable oil. Fry the carrots and onions over medium heat until the vegetables become soft and the onions turn golden. While frying, stir the vegetables several times for 7-8 minutes.

3. Add tomato paste to the frying pan and mix the vegetables again.

4. Move the stewed vegetables to one edge of the pan, leaving a small cushion of carrots and onions. Place pieces of cod on it. Salt and pepper the fish.

5. Cover with vegetables, freeing the other side of the pan for the second batch of fish. We also add salt and pepper, then cover with vegetables. Add a little salt on top.

6. Close the frying pan with a lid and simmer the fish and vegetables for 25 minutes over low heat.

7. This fish is good both hot and cold. It can be served for lunch with a side dish of boiled potatoes. Or you can put it on the table as a snack.

As you can see, there is nothing complicated about preparing marinated cod. The peculiarity of this classic recipe is that we do not fry the fish, but simply simmer the raw fish together with vegetables. It is well baked and soaked in delicious juices. You will enjoy this treat!

How to bake fish in the oven

With 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 marinated with onions and carrots can be made into separate portioned pieces, which will make it easier to serve a hearty and healthy dish. To create an appetizing and juicy fish you will need:

cod (fillet) – 1 kg;
carrots, cheese (hard variety) and onions - 0.2 kg each;
mayonnaise – 70 g;
tomato paste – 100 g;
spices (salt, fish seasoning) – 15 g each;
vegetable oil – 20 ml.

Cooking time takes a little longer and is about an hour and a half.
Moreover, 100 g of this wonderful dish contains 113 kcal. The cod fillet should be cut into portioned squares measuring about 8x8 cm. Then sprinkle them with spices, set aside to soak, and let in the juice.

Cut the peeled vegetables into strips (half rings), coarsely grate the carrots. Heat the oil in a frying pan and fry the vegetables until golden brown and fried. Add the paste to the onions and carrots and mix well, keeping the marinade on the stove a little longer.

Place the cod on a lightly greased baking sheet with high sides at a distance of a couple of centimeters from each other. Place the marinade on top of each fish piece and make a light mesh of mayonnaise on top. Bake the cod in the oven at 180° for an hour.

The cheese should be grated and sprinkled onto portioned pieces 20 minutes before the end of cooking. The dish can be served hot, slightly cooled, sprinkled with herbs.

Classic recipe for marinated pink salmon

This fish is very meaty and tasty, so a marinated dish made from it turns out simply incomparable. It is prepared as simply as sea cod fish. When soaked in vegetable juices and tomatoes, it becomes soft and tender. They eat it cold or hot. Often served on the holiday table.

Let's take for the recipe:

Pink salmon – 1.7 kg
Onions – 2 pcs.
Carrots – 3-4 pcs.
Tomato paste – 3 tbsp.
Vegetable oil – 150 ml
Sugar – 1 tbsp.
Salt, pepper - to taste
Bay leaf – 2 pcs
Allspice – 5 pcs.

Preparation:

1. Let's collect the necessary products on the table. We gut the fish. We wash it and cut off the fins, tail and head. Cut into pieces 2 cm wide. Wash and peel the vegetables.

2. Cut the onion into strips and grate the carrots on a coarse grater. Let's heat up the frying pan. Place onions on one side and grated carrots on the other. Fire is medium. Let's start sauteing the vegetables. Over low heat they soften and simmer.

3. The fish should be salted and peppered to your liking.

4. Add 3 heaped tablespoons of tomato paste and a glass of water to the sautéed vegetables. Mix well with carrots and onions. Add a tablespoon of sugar and simmer in a frying pan.

5. Next, we will bake the fish in the oven. Grease a baking sheet with vegetable oil and spread half of the vegetable dressing on it.

On top we will have pieces of pink salmon. We place them on the vegetables on the side that has already been salted and peppered. Now we’ll do the same on this side, i.e. salt and sprinkle with black and ground pepper.

Place the remaining vegetables on top of the fish.

6. Cover the entire baking sheet with foil and place it in an oven preheated to 200 degrees for 25 minutes.

7. After time has passed, take the baking sheet out of the oven and remove the foil. The dish is ready. The fish was baked, the vegetables soaked it with delicious juices. We transfer the pink salmon under the marinade to a plate and you can enjoy it as soon as it cools down.

The fish truly deserves the highest praise. Juicy, meaty, soaked in the juices of carrots, tomato paste and onions - very aromatic. It is especially pleasant to eat when it is warm. Honestly, no side dishes are needed! But even cold it is an awesome snack. Be sure to prepare it, you won’t regret it.

Cooked under marinade with hake tomato paste

Hake is one of the most popular inexpensive sea fish today. Today we will make a very tasty dish out of it, which will appeal to everyone who loves fish, spicy snacks and vegetables. Here we have everything, as they say, in one “bottle”. The deliciousness is indescribable. Let's cook quickly.

Let's take for the recipe:

Hake – 1.2 kg
Onions – 4-5 pcs.
Carrots – 4-5 pcs.
Tomato paste – 405 tbsp.
Salt, pepper - to taste
Laurel lith – 3 pcs.
Sugar – 1-2 tbsp.
Vegetable oil – 3 tbsp.

Preparation:

1. For the recipe we need to prepare fish, carrots and onions. Wash the hake thoroughly, cut off the fins and tail, and remove the black film on the belly. Cut into portions at your discretion. Peel and wash carrots and onions.

2. Fry the fish in vegetable oil. Roll each piece in flour and salt and place on the heated pan. The fire must be big. It is necessary for a crust to form quickly; the hake may remain raw inside. Then we will simmer it some more.

3. This is how many fried pieces of hake we got. Now you can do the vegetables.

4. Cut the onion into strips. Fry in a heated frying pan, adding vegetable oil. At this time, grate the carrots and add to the onions. Mix.

Salt and pepper to taste. Add tomato paste and a glass of water. Stir. The dressing is too thick, so add a little more water (within one more glass). Turn up the heat and bring the mixture to a boil.

Let's try the dressing. If necessary, add salt. If there is not enough sweetness in the taste, then add 1-2 tablespoons of sugar.

5. The gas station has boiled and we turn off the heat. Now you need to connect it with the fish.

6. Place pieces of fried fish on the bottom of the pan. Spoon the dressing on top of them. Then lay out the next layer of hake and cover it with the remaining dressing.

7. Place 3 laurel leaves in the vegetables. Close the lid. Bring to a boil. Reduce heat and simmer for 20 minutes. The fish is ready. Let's wait until it cools down a little and we can start eating.

Hake prepared in this way can be served hot. Boil the potatoes. Fish is also tasty when eaten cold. It can be prepared for the holiday table as an appetizer. Delight yourself and your loved ones with an excellent fish dish

Recipe for marinated fish according to the classic recipe as in the USSR

To prepare the dish, you can take any sea fish of non-fatty varieties. The food is prepared according to a classic recipe that all the housewives of our country knew. In Soviet times, marinated fish was a very popular dish. It was served in regular canteens and made independently at home. The recipe is simple, but the taste is extraordinary. This dish included delicious fried fish, stewed vegetables with tomato dressing, and many different spices.

Let's take for the recipe:

Fish – 600 g
Carrots – 2 pcs.
Onion – 2 pcs.
Vinegar 9% – 50 ml
Tomato paste – 2 tbsp.
Salt – 2 tsp.
Sugar – 2 tsp.
Peppercorns – 5-6 pcs.
Cloves – 5-6 pcs.
Water – 100 ml
Cinnamon – 0.3 tsp.
Bay leaf – 1-2 pcs.
Ground black pepper - to taste
Vegetable oil - for frying

Preparation:

1. We wash the fish well, cut off the tail and fins, and also clean the black film from the belly. We will cut the backbone from the carcass and make a dish from fish fillets. Cut it into portions.

2. Prepare flour for dredging the fish. Add salt and pepper to it. Having rolled the fish, fry it on both sides until cooked in vegetable oil.

3. Chop the onion into strips and grate the carrots on a coarse grater. Fry the onion in a frying pan. Add carrots and fry vegetables together until cooked. Salt and pepper, don’t forget to stir.

Add tomato paste, stir. Pour in water, add cinnamon, peppercorns, cloves, and a couple of bay leaves. Mix.

4. Cover the vegetables with a lid and simmer for 10-15 minutes. At the end of cooking, add half a glass of vinegar. Taste and add remaining salt and sugar if necessary. Let the dressing boil.

5. Place the fried fish in a convenient container and fill with dressing. Close the lid and let it brew for 8 hours.

6. You can start tasting earlier, as soon as the fish has cooled down. It’s so hard to restrain yourself and not try this deliciousness.

Visitors to the canteen bought this dish with pleasure. It was prepared at home. The delicacy was an excellent appetizer in addition to the first and second courses.

The fastest fish recipe

If you want to quickly marinate fish in vinegar with onions and oil, instead of frying it in flour, you can boil it, while simultaneously preparing the marinade.

0.5 kg fillet;
0.5 kg carrots;
1 onion;
50 ml vinegar (9%);
3 tbsp. tomato paste;
1-2 bay leaves;
5 peppercorns;
2-3 pcs. carnations;
1 tsp Sahara;
salt (to taste).

Pour the prepared marinade over boiled or steamed fish and leave for three hours. Prepare the marinade as in the previous recipe.