A classic of Soviet cuisine, the taste of which has been familiar to many since childhood, is fish under a vegetable marinade. And despite the fact that today there are many different options for dishes with fish and seafood, this recipe still has not lost its relevance. Gentle pulp, soaked in vegetable gravy, can not leave anyone indifferent. And if you still do not know how to cook fish under the marinade, then rather write down our recipes.

Fried fish under the marinade in a pan

Cooking a delicious fish dish is easy. To do this, you need to take any fish that you like most and cook the marinade.

There are no restrictions on the choice of fish, you can even take dry pink salmon, which, thanks to the spicy composition, will become tender and juicy.

Prepare for a kilo of any fish:

  • 320 g of young carrots;
  • three times less onion;
  • 110 ml of any vegetable oil (plus a little for frying);
  • teaspoon tomato paste;
  • as much regular white sugar;
  • the same amount of 9% vinegar;
  • peas peppers, lavrushka, cloves.

Cooking method:

  1. Let's start with the marinade. To do this, we pass the carrot through a grater, and chop the onion into cubes.
  2. In warmed oil, first pass the onion, then put the carrots along with the tomato puree. Stew vegetables for ten minutes.
  3. Then pour vinegar, a little water, add all the seasonings and spices. Tomim marinade for about 20 minutes.
  4. We cut the fish in portions and breaded in the seeded flour along with salt and pepper.
  5. Fry the blanks on both sides, then spread the vegetable composition on top of them and warm the dish for a couple of minutes.

Cooking in a slow cooker

Our grandmothers and mothers inherited a lot of simple but wonderful recipes for fish dishes.One of them is a very tasty fish under the marinade. But we will cook it in a more modern way - in a slow cooker. For the recipe, you can take any fish weighing one kilogram.

Ingredients:

  • two onions;
  • five young carrots;
  • a spoon of vinegar;
  • three tablespoons of tomato paste;
  • some sweet sand;
  • spices, spices.

Cooking method:

  1. We cut the carcass of the fish or fillet into pieces, add it and set it aside.
  2. Grind vegetables with a grater and knife, mix with each other.
  3. Pour a little oil into the bowl of the kitchen appliance and spread some of the vegetables. Sprinkle them with peas of pepper and put the bay leaf, salt.
  4. Put fish on top of vegetables, sprinkle it with oil and cover with the remaining vegetables. Throw spices and lavrushka again.
  5. Now we pour one and a half glasses of water into the bowl, dilute tomato paste in it, pour the vinegar. If the marinade turned out to be too acidic to taste, then add the sweetener.
  6. We send the sauce into the bowl and turn on the "Stew" mode. If fillet is used, then set the timer to 1.5 hours. If the pieces of fish - then two.

Ready fish can be served immediately, but the next day it will be even tastier.

In tomato sauce

In different countries of the world, fish is also cooked in different ways. Our mistresses often fry or bake her in the oven. But there is another proven recipe, which our cooks especially respect, is pollock cooked under the marinade.

Prepare in advance:

  • 1 kg of pollock (or any white fish);
  • two carrots and onion heads;
  • eight tablespoons of tomato puree;
  • seasonings;
  • teaspoon of vinegar;
  • a glass of broth (water).

Cooking method:

  1. For a dish, it is better to take fish fillet, cut it into portions, season with spices, sprinkle with flour and fry on both sides.
  2. Chop the onion into quarters, grind the carrots, and pass the vegetables for 15 minutes.
  3. Once they are soft, put the tomato paste. Instead, ketchup or fresh tomatoes will do. Pour vinegar and fish oil, pour spices. Tomim marinade 7 - 8 minutes.
  4. We shift the fish to any container and fill with tomato sauce, put in a cool place for three hours.

How to cook fish under a vegetable marinade in the oven

Almost every housewife knows how to cook fish under a vegetable marinade, but this dish can be diversified by adding seasonings and other ingredients to it. For the recipe, take the fillet of your favorite fish weighing one kilogram.

Prepare in advance:

  • three large carrots;
  • a pair of large onions;
  • three ripe tomatoes;
  • half a lemon;
  • a bunch of dill;
  • teaspoon of sweet sand;
  • optionally ginger, pepper, salt.

Cooking method:

  1. Before cooking the fish, we cut the fillet into small pieces, season them with spices and citrus juice. We leave blanks to “rest” for 15 minutes.
  2. Grind vegetables. We cut onions and tomatoes into cubes, just carrot just three on a grater, and chop dill randomly.
  3. In warmed oil, we pass the onion with an orange vegetable until soft, then put the greens and tomatoes on them. Pour the vinegar and put all the spices, simmer for five minutes. Then remove from heat and add a little citrus juice.
  4. Put the fish into the mold, fill it with vegetable marinade and bake for 40 minutes (temperature - 180 ° C).

In mustard and lemon marinade

If baked fish seems like a boring dish to you, then cook it in mustard-lemon marinade. Such a dish will definitely surprise you with its piquant taste and aroma. For the recipe, take any white fish, such as cod.

Ingredients:

  • two tablespoons of acute and Dijon mustard;
  • two tablespoons of lemon juice;
  • two medium onions;
  • three tablespoons of olive oil;
  • spicy herbs (marjoram, rosemary, thyme).

Cooking method:

  1. In the bowl, mix two types of mustard, sprinkle a little sugar and salt, add any spicy herbs to taste. Pour olive oil and citrus juice, mix.
  2. In any dish, put the fish fillet cut into pieces, fill it with a spicy marinade and send it to a cool place to marinate for an hour.
  3. We oil the baking dish, close the bottom with onion rings. We put the fish directly with the sauce, cover it with foil and send it to the oven for half an hour (temperature - 190 ° C).

Winter harvest recipe

As a rule, fish under the marinade is cooked for dinner, but we suggest making an appetizer out of it, roll it into cans to enjoy the taste of such an unusual preservation in winter. To execute this recipe you need to take 5 kg of any fish.

Ingredients:

  • 3.5 kg of tomatoes;
  • per kilogram of beets and onions;
  • twice as many carrots;
  • a kilo of sweet pepper;
  • liter of refined oil;
  • four glasses of salt;
  • 15 glasses of sweet sand;
  • liter of fish broth (water);
  • half a glass of vinegar.

Cooking method:

  1. First of all, boil the fish for 10 minutes. The main thing is that it does not boil, but is easily separated from the bones.
  2. Grind the tomatoes with a blender or simply cut finely with a knife and simmer with the fish on low heat for an hour.
  3. We cut onion and sweet pepper in half rings, and grind beets and carrots on a grater. Fry vegetables until soft in butter.
  4. Then we combine them with fish and tomatoes, season with salt, sugar, pour in the broth. We simmer the composition for about an hour and five minutes before cooking, we add the marinade to vinegar.
  5. Now we take sterilized jars, put fish and vegetables in them, twist the lids and wrap them until they cool completely.

Fish under the white marinade

The peculiarity of this method of cooking fish is that the tomato paste is not used in the recipe, and the marinade after solidification turns into jelly.

It turns out an unusual dish, like a jellied one. For the recipe you will need any white fish weighing one kilogram.

Ingredients:

  • 320 g celery;
  • 320 g of white lettuce;
  • 270 g of young carrots;
  • 120 ml of vinegar;
  • cloves, bay leaf, peppercorns.

Algorithm of actions:

  1. Cut the fish fillet into large pieces, breaded them in flour and overcook until golden brown.
  2. Grind the vegetables and begin to passer them in oil. First, overcook the onion until soft, and then stew it with the roots.
  3. Pour a liter of water into the stewpan, pour salt, put bay leaf, a few peas of pepper and cloves. As soon as the marinade begins to boil, remove it from the heat and mix with vinegar.
  4. We put fish in any dishes, distribute vegetables from above and fill everything with marinade. We send the dish in the cold for six hours, but the longer it stands, the tastier.

Now you know that you don’t need to buy expensive seafood to nourish your family deliciously. Fish under the marinade is an appetizing, simple and not expensive meal that will surely appeal to all admirers of seafood dishes.

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