Fish marinated in the oven

Seafood lovers know that fish under the marinade, a classic recipe for which can be supplemented with the most varied flavor nuances, is a dish that invariably wins hearts. Even a beginner can cook such an exquisite dish, not to mention the more experienced cooks. It is only important not to mess up with the marinade.

Fish under the marinade: unfading classic

Many housewives are not too fond of fish: they say, cooking it is troublesome. However, under the marinade, it becomes a spectacular dish that will certainly decorate the table, demanding a little time for cooking. A few years ago, seafood with various marinades was very popular, giving way to meat dishes over time. Nevertheless, such a dish has a number of advantages, which again and again return it both to the daily and to the festive menu:

• ease of cooking;
• large species diversity (mintai, hake, trout, salmon, cod, pink salmon, pangasius are suitable for cooking - it all depends on which fish is easier to get);
• simple ingredients (even for noble varieties of fish you do not need complex seasonings and sauces);
• great taste both hot and cold.

Preparatory stage

In order for the fish under the marinade turned out well, seafood should be prepared in advance. Would need:

• thoroughly wash the carcass under cold running water;
• cut fish into slices (about 5 cm);
• put in deep dishes for pickling.

No less important is the fact that before the preliminary heat treatment (if it is required by prescription), the fish should be salted and seasoned with spices.

Classic recipe in the oven

When cooking classic fish under the marinade, dressing and seafood should be done separately and then stewed in the oven.

Ingredients:

• 800 g of fish (cod or pollock);
• 6 large bulbs;
• 6 carrots;
• 3 tbsp. l tomato paste;
• 4 tomatoes (canned);
• bell pepper (to taste);
• salt (to taste);
• 2 leaf of laurel;
• 3 tbsp. l wheat flour; olive oil;
• 2 tbsp. l Table vinegar (can be without it).

Cooking:

1. Prepare the fish (washed and cut).
2. Onions and carrots cut into rings of medium thickness.
3. Tomatoes cut into half rings.
4. Fry the onions in butter until golden, add the carrots and sauté slightly.
5. In the dressing add tomato paste and tomatoes, pour vinegar. Stew for 5 minutes.
6. Salt, pepper and add Lavrushka. Remove from heat.
7. Flour the fish in flour and fry in olive oil to a light blush.
8. Pour some butter on a baking sheet and spread it over the entire surface.
9. We spread the layer of marinade (half the total mass), then the fish and then refueling.
10. Stew in the oven for 20-30 minutes at 180 degrees.

This fish is great as a cold snack to white wine.

If you like a sour-spicy taste, then do not deny yourself the pleasure of cooking fish under mustard-lemon marinade.

Ingredients:

• 600 g of fish (it is better to take noble varieties - salmon, trout);
• 3 tbsp. l wheat flour;
• 2 tbsp. l melted margarine;
• 1/3 Art. filtered water;
• 1.5 Art. l table vinegar (can be apple);
• 2 onions;
• 1 small lemon;
• 2 leaves of laurel;
• bell pepper (to taste);
• 2 tsp. dry mustard;
• greens (parsley, cilantro); salt (to taste).

Cooking:

1. Fish washed and cut into pieces.
2. Roll it down in flour and fry on both sides in margarine.
3. Onion cut into thin rings and pour vinegar.
4. Add salt, bay leaf and pepper.
5. Mix lemon juice and mustard and pour into the mixture.
6. Add water and let it brew for 15 minutes.
7. Lay out the fish in the form and fill it with marinade. Leave for 15 minutes.
8. Put the dish in the oven preheated to 180 degrees and simmer for 20 minutes. Sprinkle with finely chopped greens before serving.

Fish prepared this way is especially tender when hot. In the cold, its spicy taste becomes even more pronounced.

Marinated fish without extinguishing

No less original will be the taste, if the classic recipe with a photo of fish marinated to implement with white sauce. In this case, the oven for quenching is not needed.

Ingredients:

• 500 g cod fillets; 2-3 art. l wheat flour;
• 5 tbsp. l olive oil;
• 1 large onion;
• 1 carrot;
• 2 tarragon roots;
• 1 small bunch of parsley;
• 5 tbsp. l vinegar;
• 2 tbsp. fish broth;
• 2 leaves of laurel;
• 1.5 Art. l Sahara;
• 5 buds of carnations;
• pepper, salt (to taste).

Cooking:

1. Prepared fish salt, pepper and roll in flour and fry until golden brown.
2. Cut the onion into rings, carrot three on a fine grater (you can use a blender).
3. Finely cut tarragon root and greens.
4. Mix vegetables with herbs and tarragon, salt, pepper, pour broth and set on medium heat.
5. Pour in vinegar and add spices. Cook for 15 minutes on low heat.
6. Fill the fish with cooled marinade and refrigerate for 4-5 hours. The dish is ready.

Fish marinade in a slow cooker

If you prefer to cook in a multicooker, then there are several interesting options for cooking fish under the marinade in this handy device.

Ingredients:

• 1 pollock carcass;
• 2 red onions;
• 2 large carrots;
• 150 grams of tomato paste;
• ½ lemon;
• 2 tbsp. l olive oil;
• 1 l of filtered water;
• 1 tsp. salt;
• 1 tsp. spices to fish.

Cooking:

1. Pollack washed, cut into portions, salt and add seasoning to the fish.
2. We pour oil into the bowl of the multicooker and fry the fish on both sides in the Frying mode.
3. Putting the pieces on a plate.
4. Chop the onion in half rings, grate the carrots.
5. Put the vegetables in the bowl of the multicooker, add tomato paste mixed with water.
6. Put the spices and set the mode "stewing" for 30 minutes.
7. Squeeze lemon juice and lay out the fish. We put the function "Quenching" for another half an hour. The dish is ready.

It is believed that fish should not be combined with garlic. However, the following recipe disproves this.

Ingredients:

• 1 kg cod fillet;
• 3 onions;
• 2 carrots;
• 1 Bulgarian pepper;
• 1 tbsp. l olive oil;
• 2 medium tomatoes;
• ½ lemon;
• 3 cloves of garlic;
• 1 tbsp. filtered water;
• 1 tsp. Sahara;
• salt, pepper (to taste).

Cooking:

1. Cut the fish into pieces of 5-7 cm.
2. Salt and pepper cod, spread on a plate and leave to soak.
3. We cut onions into rings, pepper into half rings, and rub carrots on a grater.
4. Blender mix lemon juice, tomatoes, water, sugar and garlic.
5. Lay the fish on the bottom of the multicooker bowl, pour it with oil and tomato mixture.
6. Set the mode "Quenching" for 1 hour. If after the end of the cooking time there will be a lot of liquid in the fish, set the “Heated” mode for 20 minutes. The dish is ready.

The more varied the spices that you add to the marinade, the more refined the fish will be. Here is an example recipe that uses fennel and oregano seeds for marinade.

Ingredients:

• 1 kg pangasius fillet;
• 3 onions;
• 4 carrots;
• 2 tbsp. l tomato paste;
• 4 tbsp. l olive oil;
• 1 tbsp. water;
• 1 horseradish spine;
• 1 small beets;
• 2 leaves of laurel;
• salt, pepper (to taste);
• oregano and fennel (to taste).

Cooking:

1. Cut fish into small slices and fry in a pan, adding butter.
2. Onions, carrots, horseradish and beets chop blender.
3. Dilute tomato paste with water and pour vegetables with spices.
4. Pour the mixture into the multicooker bowl, set "Quenching" for 20 minutes.
5. Grind oregano and fennel in a mortar, add to marinade.
6. Put fish in marinade, salt and pepper. Cooking in "Quenching" mode 40 minutes.

If you love seafood, then you will like the fish under the marinade. The classic recipe of this dish is available even for beginners. As for adding spices, there opens up plenty of opportunities for your culinary imagination. In addition, a hearty fish dish can be cooked either in the oven or in a slow cooker, or even do without them.