Fish under the carrot and onion marinade - 6 recipes for cooking in the oven and slow cooker

If you want to cook tender, juicy spicy pieces of fish, cook them in brine.

Fish under a carrot and onion marinade will decorate any side dish, give the dish a delicate taste and spicy aroma.

Fish under the carrot and onion marinade - a classic recipe

The recipe is simple, among the ingredients are products that can be found in any kitchen.

You will need:

• pollock - 1 kg;
• one bay leaf;
• salt to taste;
• one carrot;
• five peas of black pepper;
• one onion;
• sunflower oil;
• tomato sauce - 120 gr.;
• a handful of fresh dill.

Step-by-step preparation:

1. You can take any fish to taste. Cut it into pieces, pour salt on top.
2. We spread it in a pan with butter and fry for 20 minutes.
3. We spread the fried pieces to the bottom of the pan, spread the bay leaf, pour pepper in the form of peas.
4. Finely chop the onion and pass in oil for 10 minutes.
5. We load the chopped carrots to the onion and simmer another 10 minutes.
6. Put the frying in a pan with fish, add tomato sauce and finely chopped dill.
7. If the fish seemed dry to you, then you can pour another 20 ml of sunflower oil.
8. Place the pan of ingredients in the refrigerator for 2 hours.
9. After that, you can serve fragrant pieces with crumbly rice, potatoes or vegetables.

How to cook in the oven

Fish in the oven has its own special taste. Onions with carrots will make it brighter and juicier.

Main Products:

• two garlic cloves;
• pollock - 0.8 kg;
• two carrots;
• salt - 4 gr.;
• tomato paste - 50 gr.;
• 2 onion turnips;
• grows up. oil - 35 ml;
• ground black pepper - 2 gr.

Cooking fish under the marinade in the oven:

1. We grind the peeled carrot roots on a grater with large links.
2. Onion with tiny ringlets.
3. Pieces of vegetables are loaded into a heated pan with oil. Stew them for 5 minutes.
4. Pour tomato paste and continue cooking.
5. Pour salt, pepper and turn off the heat.
6. Cut the chopped fish into portions.
7. We bake the baking dish with sunflower oil.
8. At its bottom we spread the garlic passed through the press with a part of the frying.
9. The next layer are pieces of pollock. Pour it with the remaining passivated vegetables.
10. Cover with foil and bake for 40 minutes. The temperature of the oven is 180 degrees.
11. For flavor, cooked fish in marinade can be sprinkled with fragrant herbs.

Juicy fish in a slow cooker

With a slow cooker, you don’t have to fear that the dish will burn or not cook. In addition, you will free up a lot of time.

It is interesting: cod under the marinade - a classic recipe

Recipe Components:

• tomato sauce - 50 gr.;
• onion - 3 pcs.;
• salt pepper;
• flour - 20 gr.;
• fish fillet - 1 kg;
• laurel leaf - 2 pcs.;
• carrots - 3 pcs.;
• vegetable oil for frying.

Cooking fish under the marinade in a slow cooker:

1. Chop the peeled bulbs in the shape of half rings.
2. We warm the slow cooker in the “Frying” program, pour sunflower oil into it.
3. We spread the chopped onions and carrots there, close the lid.
4. Roll pieces of fish fillet in a mixture of pepper and salt, sprinkle with flour and cook separately in a skillet, frying on both sides.
5. Pour tomato sauce into a slow cooker for vegetables, pour more salt, pepper and add spices for the fish.
6. Put fish pieces in a bowl with vegetables.
7. Stew the dish for 40 minutes. Mode - "Extinguishing".
8. It remains to cool the spicy aromatic dish and put it in the refrigerator for an hour for soaking.

An excellent side dish for fish dishes - onions and horseradish.

Fish under the marinade of carrots and onions from Julia Vysotskaya

What you need to take:

• cod - 1 kg;
• flour - 15 gr.;
• bulbs - 3 pcs.;
• salt to taste;
• sugar - 5 g .;
• carrots - 3 pcs.;
• vinegar - 10 ml;
• tomato sauce - 200 gr.

Algorithm of actions:

1. We chop cod meat into small pieces, pour salt on them.
2. Grind the washed and brushed roots of carrots and bulbs. Onions - half rings, carrots - grate.
3. Pour the bottom of the pan with vegetable oil, warm it and pour pieces of vegetables. Stew them for 10 minutes.
4. After this, pour black pepper, seasonings, salt and pour the tomato sauce.
5. Continue to cook at minimum heat for about 20 minutes.
6. Pour a little vinegar. This will improve the taste of the fish, it will not boil well.
7. Sprinkle the slices of fillet with flour and fry in another pan from both barrels until a golden hue appears.
8. We spread the semi-finished fish at the bottom of the pan and fill it with fry.
9. Additionally, you can throw a pair of allspice peas and a lavrushka.
10. Close the pan in the refrigerator for 3 hours.
11. Remove the bay leaves from the fish before serving. Bon Appetit!

With sour cream

Even the driest fish with sour cream turns juicy, soft and tender.

The composition of the recipe:

• ground black pepper - 20 gr.;
• carrots - 2 roots;
• pollock fillet - 4 pcs.;
• sour cream - 0.3 kg;
• salt - 20 gr.;
• bulbs - 2 pcs.

Step-by-step instruction:

1. We clean the vegetables from the husks and peels.
2. We turn onions into thin half rings, we carry carrots through a grater with large links.
3. Sour cream in a deep bowl, add salt, carrots and pepper to it. Mix everything.
4. Put onion rings in oil on a baking sheet.
5. We load pieces of pollock on them, and pour the sour cream on top.
6. Evenly distribute sour cream and put in the oven for 15 minutes to bake on the shelf. The oven temperature is 180 degrees. Bon Appetit!

With carrot, onion and mayonnaise marinade

You will need:

• flour - 50 gr.;
• ketchup - 50 gr.;
• salt to taste;
• water - 200 ml;
• fish fillet - 0.5 kg;
• mayonnaise - 50 gr.;
• two carrots;
• peas of pepper - 3 gr.;
• vegetable oil;
• Lavrushka - 1 leaf;
• one onion.

Cooking step by step:

1. Chop fish fillet with portioned cubes.
2. We roll them on all sides in a mixture of flour and salt.
3. Spread the pieces on the hot bottom of the pan, fill in with oil and fry for 5 minutes.
4. Process the peeled carrots on a grater, chop the onion with a knife.
5. We spread the vegetables on top of the fish slices.
6. Pour mayonnaise into a bowl with ketchup, mix the ingredients thoroughly.
7. Pour 200 ml of water, mix with a spoon until the mayonnaise dissolves.
8. Pour vegetables and fish into the resulting sauce.
9. Sprinkle peas, salt and put bay leaf.
10. We close the pan with a lid and simmer for 25 minutes at medium heat.
11. Soft juicy fish will decorate any side dish. Bon Appetit!

Which fish is more suitable for marinade cooking

Marinade gives the fish special softness, friability, tenderness and juiciness. Therefore, if you are going to cook a rather dry fish, for example pollock, then a marinade will be the best way out of the situation.

1. You can use fresh or frozen fish. But it is not recommended to bend a frozen fish, as it will fall apart when frying.
2. Mackerel under the marinade will be tastier if cooked, not fried.
3. But pike, cod, flounder, hake are great for frying in oil.
4. Better under the marinade are marine species of fish.
5. Ideal fish fillet. Then you do not have to clean the carcass of mucus and scales, there will be less extraneous odors and bones.
6. If you cook fish under the marinade, you can add a little milk. So a piece will become softer and more tender.
7. You can make fish for a couple. The dish will come out not so greasy, unlike the fish fried in oil.