Classic marinated fish recipe - how to cook pollock, catfish, herring and mackerel

Fish with classic tomato marinade

We suggest you learn how to cook marinated fish. The step-by-step recipe for cooking with vegetables and tomatoes is simple. But the taste will conquer anyone: the pieces of fish turn out soft, tender and very juicy.

Prepare:

• 0.5-0.7 kg. pollock fillet (tilapia, cod or other sea fish);
• 2 onions;
• 1 large carrot;
• Several bay leaves;
• 2-3 tomatoes;
• 1 dessert spoon of tomato paste;
• 1-1.5 tsp. salt;
• 1 tsp. sugar without a slide;
• Lemon juice;
• Greenery;
• 2-3 tbsp. l. flour;
• Sunflower oil.

Fish with classic tomato marinade

How to cook:

1. The fillet produces tender marinated fish. The classic recipe with photos is ready in literally 40 minutes. Rinse the fillet and pat dry with napkins.
2. Cut the fish into small portions.
3. Peel the vegetables and wash them.
4. Heat a frying pan with sunflower oil.
5. Roll the pieces in flour. Place on a heated frying pan.
6. Place the fried pieces in a container in which the fried fish will be soaked in the marinade. The classic recipe recommends marinating with a lid.
7. Chop the vegetables as standard. Large pieces require longer cooking.
8. Fry the carrots and onions in a little oil.
9. Pour boiling water over the tomatoes and remove the skin. Grind the pulp into a paste.
10. Add the tomato to the onion and carrots, add tomato paste, salt, bay leaf and pepper. If there is not enough liquid, add approximately 100 ml. boiled water.
11. Simmer the vegetables for 15 minutes, covered, over low heat.
12. Pour the stewed contents of the pan over the pieces placed in the container. Let the fish sit under the marinade for several hours. The classic recipe with tomato paste is served as a cold or hot dish.
13. Sprinkle with chopped parsley before serving.

Cod under marinade

There are many recipes for preparing marinated fish, but it is cod that has an exquisite taste and aroma. Every family member will definitely appreciate this masterpiece of culinary art. The recipe presented below is a classic one.

This recipe is quite simple, but the resulting dish is very tasty and satisfying. You can eat marinated fish either cold or hot.

To prepare marinated fish you will need the following ingredients:

• one kilogram of cod fillet;
• one head of onion;
• one carrot;
• bell pepper - one piece;
• tomatoes or tomato paste.

How to cook marinated cod:

1. You should start cooking with the marinade. To do this, all vegetables must be cut into strips or passed through a coarse grater.
2. Also peel and finely chop the bell pepper. If canned tomatoes are used, peel them and chop them. Next, the onions and carrots are fried in vegetable oil, then bell peppers and tomatoes are added to them. The entire resulting mixture is salted and peppered to taste. Next, all this is simmered for ten minutes over medium heat.
3. The second stage of preparation begins with placing part of the previously obtained marinade into the baking dish.
4. Pieces of fillet are placed on top of it. Everything is sprinkled with salt and pepper on top and placed in the oven. The cod cooks for about twenty minutes.
5. But that is not all. At the third stage, the finished fish is removed from the oven. It must be broken with a knife or spatula so that it absorbs some of the marinade.
6. The remaining marinade can be placed on the fish and removed until it cools completely. Now everything is ready to serve. The cod can be decorated with greens on top. Well, that's up to the housewife. This is a classic way to cook marinated cod. In fact, there are many more options that can please lovers of tasty and healthy food.

Fish marinated in the style of Spanish cuisine

While in Spain, many people manage to try escabeche. This dish is fish marinated in a spicy, aromatic sauce. Local cuisine uses small catches (anchovies, sardines) as a basis. Since fresh fishing is difficult in many areas, we offer an alternative - cod. White boneless meat makes an amazing recipe. Marinated fish with photos of step-by-step preparation will definitely turn out successful!

Prepare:

• 4-5 tangerines;
• 500 gr. fillet or pieces of cod meat (or navaga, pollock);
• 3 tbsp. l. flour;
• 150 ml. wine (apple) vinegar;
• 2 tbsp. l. soy sauce;
• 150 ml. white wine;
• 2 tbsp. l. sunflower oil;
• 1 PC. red onion;
• 2-3 cloves of garlic;
• Pepper, salt;
• 1 tsp. Sahara;
• 7 small field tomatoes or cherry tomatoes.

Fish marinated in the style of Spanish cuisine

How to cook:

1. Peel the tangerines and squeeze the juice into the marinade. The classic recipe includes various herbs and spices. You can supplement the list with lemon zest, saffron, bay leaf, chili.
2. Peel the vegetables and chop the onion thinly.
3. Chop the peeled garlic with a knife.
4. Measure flour into a bowl, add spices, mix.
5. Roll the fish pieces in flour. It is important to fry in a well-heated frying pan with oil. Otherwise, the fat will be absorbed and the fish will turn out tasteless.
6. Remove to a container where the fish will be fermented under the marinade. Cook the classic recipe for step-by-step preparation of the sauce in a frying pan without changing the oil. It is soaked with juice, so it is important not to drain it.
7. Fry the onion and garlic in oil after removing the fish.
8. Literally after 2-3 minutes add soy sauce.
9. Simmer, add juice, wine, vinegar, a little salt and spices to taste. Simmer for a few minutes, add the tomato halves.
10. Simmer for 5-7 minutes under the lid over low heat, pour the sauce over the fish.
11. Marinate for 6-8 hours. The dish will be delicious both cold and hot.

Recipe 5: Carrot marinade in a slow cooker

An option for preparing a very aromatic and bright marinade from carrots without onions.
It will turn out especially beautiful if you use a curly grater for slicing. To flavor the dish you will need dried herbs; you can use an Italian mixture. Ingredients

1 kg carrots;

100 grams of butter;

Salt pepper;

Apple vinegar;

2 tablespoons of tomato paste;

A spoonful of dried herbs.

Preparation

1. Wash and clean the carrots with a brush. Now let's cut it. For this dish, it is better not to use a regular grater, but you can use any curly one or make thick straws. If there is nothing like that, then just cut the carrots into thin slices.

2. Now add tomato paste, salt, dried herbs to the carrots and mix everything well with your hands.

3. Put butter into the slow cooker, then all the carrots at once. Close the lid and set the baking mode for 40 minutes. The marinade needs to be stirred every 10 minutes. During the last stirring, add a spoonful of apple cider vinegar.

4. After the time has passed, you need to check the carrots for softness and taste, and add more spices if necessary. If the pieces are tough, close the lid and cook for another 10-15 minutes.

Fermented salmon: the perfect snack solution

The fermentation process requires a temporary supply. But it has the advantage: the dish is essentially prepared without your participation. And if you have to set a holiday table, be sure to use this recipe. Classic marinated fish is ideal for preparing appetizers: canapés, sandwiches, baskets with filling.

Prepare:

• 500 ml. natural yogurt or fermented milk starter;
• 500 gr. salmon or salmon fillet;
• Salt, pepper to taste;
• Olive oil.

Fermented salmon: the perfect snack solution

How to cook:

1. Rinse a piece of fish fillet and remove the bones with tweezers before preparing the fish under the marinade. The step-by-step recipe is prepared in literally 10 minutes.
2. Place the layer in a container.
3. Fill with sourdough or yogurt.
4. Cover with a lid or film.
5. Leave to marinate for 48 hours at room temperature.
6. After time, rinse the fish, salt and pepper.
7. Cut into slices, pour with oil. The pieces are ready to eat or prepare as a snack.

How to cook mackerel in a hot marinade

A very interesting recipe that will delight lovers of hot appetizers. If the previous version is served cold, this one is the opposite.

For preparation you will need the following ingredients:

• two medium-sized mackerel;
• fifty grams of soy sauce;
• olive oil;
• one hundred grams of balsamic vinegar;
• salt, sugar and herbs to taste.

The cooking process includes several successive steps, namely:

Cooking fish in hot marinade:

1. Wash the mackerel thoroughly and remove scales. Carefully remove the vertebral bone. To do this, hold the carcass with your palm, cut it from the back and remove the bone. Then you need to separate all the other bones, including the fin bones.
2. After the fish is cleaned, you can begin preparing the marinade. To do this, in one vessel you need to mix: vinegar, soy sauce, spices, salt, sugar and stir the resulting mass until the salt and sugar are completely dissolved. Then you need to pour in the oil and mix everything thoroughly again.
3. The marinade is sent to heat up, and the fish is rolled in the remaining salt. In this case, it is necessary to ensure that the marinade does not boil, but becomes hot.
4. At this stage, greens are added to the marinade and it is removed from the heat. The fish must already be placed in the frying pan. The marinade is quickly poured into the fish, and the entire contents of the pan are mixed, then covered with a lid and simmered for about half an hour.

That's all, in general, the fish in the hot marinade is ready to eat. When preparing this dish, you can use several secrets that will help give it a new aroma and exquisite taste.

Secrets:

• the main secret is that not only mackerel is suitable for cooking; it is quite possible to cook cheaper fish;
• Fish can be served not only hot, but also warm and cold;
• The marinade that remains after dressing can be used as a dressing for salads and soups.

Fish in the oven with a delicious marinade

A popular dish on the holiday table will be delicious marinated fish. We suggest preparing a classic oven-baked recipe using inexpensive and readily available ingredients.

Prepare:

• 3-4 fillets of white sea fish;
• 2 onions;
• 1 carrot;
• 200 gr. champignons;
• 100 gr. butter;
• 200 ml. cream;
• 300 gr. hard cheese;
• Salt, pepper, fish spices to taste.

Fish in the oven with a delicious marinade

How to cook:

1. If you like marinated fish with carrots, cook the classic recipe in the oven. Use a cream cheese combination. It will highlight the tenderness of white boneless meat. It is important not to spoil this taste by adding too many spices. We recommend using no more than 1-1.5 tsp. spices.
2. Rinse and pat the fillet dry with a napkin. Marinate with spices and salt, grind well. The serving size should be approximately the size of a chop.
3. Turn on the oven to preheat.
4. Prepare a baking sheet: cover with parchment paper or grease with sunflower oil.
5. Place fillet portions next to each other.
6. Peel the vegetables, wash the mushrooms. Finely chop the onion into half rings and grate the carrots.
7. Fry the carrots until half cooked, add the onion, and simmer until transparent.
8. Remove to a plate to allow the vegetables to cool.
9. Slice the mushrooms and fry until the moisture comes out. Remove to a plate.
10. Grate the cheese into a bowl.
11. Shape the fish under the marinade in the oven to bake until done.
12. Place a piece of butter on the layer of fish and place a teaspoon or dessert spoon of the carrot-onion mixture on it. Spread evenly over each portion.
13. Add a spoonful of mushrooms and salt. So for each serving.
14. mix cheese with cream, pour over each serving.
15. Bake the dish at 180 degrees until cooked and nicely crusted.

Tips for preparing marinated fish

Following all the recommendations that the recipe suggests is certainly the key to a delicious dish. But sometimes a recipe is not able to provide comprehensive information about all aspects of the culinary process.

There are several rules and subtleties of preparing marinated fish. Many of them are listed below:

1. To prepare the dish, you can use both fresh and frozen fish. If you choose frozen, then keep in mind that it cannot be bent or crushed, as this will make the structure of the product fragile. The fried fish will fall apart.
2. Before frying the thawed fillet, you need to salt it and leave it for 10-15 minutes. Thanks to this, the fillet will not crumble when you turn it over in the pan.
3. Fresh fish should have clear, not cloudy eyes, shiny even scales, and pink gills. It should not give off an unpleasant odor. Choose a carcass so that the meat is elastic.
4. If you use horse mackerel or mackerel for cooking, it is better to boil them rather than fry them. It is better to fry cod, pike, hake, and flounder in oil.
5. If you decide to boil the fish before marinating, rather than frying it, then remember that small pieces should be boiled in hot water, and large pieces should be placed in cold water.
6. Large pieces can be boiled in water with added milk. Then the taste of the dish will be delicate and the consistency will be soft.
7. Also, the fish will acquire a softer consistency if you do not fry it in oil, but steam it for 15 minutes.
8. To prevent the specific smell from permeating the entire kitchen when frying fish, you need to put a few slices of raw potatoes on the frying pan.
9. Marinated sea fish tastes better, but you can also prepare the recipe with river fish.
10. The more oil you add to the marinade, the heavier and richer the dish will be.
11. Do not allow the vegetables to be too fried, this will give an unpleasant color and taste to the dish.
12. The dish should steep for 3-4 hours, but it’s better if it sits in the refrigerator overnight. During this time, the fish will be saturated with the juices of vegetables and spices and will become much tastier and richer.

Marinated fried fish, unfairly forgotten, is returning to our tables. Housewives love this recipe for its simplicity and unusual taste. The advantage of this dish is that it can be served both hot and cold. It can also serve as an appetizer and as a main dish.

Salmon in dry marinade

The fermentation process is fascinating. By playing with spices, you can create very unusual combinations. Literally in no time you will prepare aromatic red fish under the marinade. Prepare a step-by-step recipe for dry pickling at the first opportunity.

Prepare:

• 300-500 gr. salmon or salmon fillet;
• 1 lemon;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 2 bay leaves.

Salmon in dry marinade

How to cook:

1. Grate the lemon zest on a fine grater.
2. Mix salt and sugar in a bowl.
3. Rub a piece of fish with zest and squeeze out lemon juice.
4. Place it in a bowl, roll in salt and sugar. In addition to fillets, marinated fish also turns out well as steaks. A classic recipe with a photo will help you marinate delicious fish even for those who have no experience.
5. Prepare a sheet of parchment paper.
6. Remove the fish from the bowl onto the center of the paper. Attach a bay leaf and wrap the piece in paper so that the pulp does not show through.
7. Place in the refrigerator for a day. You can then eat or store in the freezer.

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