Everyone knows how useful fish is to humans, what beneficial substances and microelements are included in its composition, therefore we will not stop here. We only note that dishes from this product are almost every day present on our table. In a variety of types: in soups, fried, boiled, stewed, baked, dried and others. With some cooking methods, it loses more useful properties, with others - less. Best of all retains useful properties in a slow cooker and oven.

  in a slow cooker

With this cooking method, almost all trace elements and beneficial substances are preserved. After all, fish is subjected to minimal heat treatment. We’ll tell you a home-made recipe that lovers will enjoy eating and cooking quickly.

We will prepare a tender and juicy pangasius, bake it with cheese and herbs to get a spicy aroma and a pleasant creamy taste. In order to create this fish masterpiece, we need: one kilogram of pangasius, several types of herbs, a couple of onions, two carrots, 200 grams of sour cream, the same amount of cheese, butter and pepper, and salt.

Recipe for Baked Fish in a Multicooker

After defrosting the pangasius, we wash it and dry it, remove excess moisture with paper towels. We cut portions of arbitrary size. As greens we use: feathers of green onions, dill, cilantro, parsley, celery. You can add others to your taste. Selected shred, also cut onions. We grate hard cheese and carrots on a coarse grater.

We lay the prepared products in layers of the multicooker saucepan, after having previously lubricated it with sunflower oil. The order is as follows: fish, seasonings and salt, carrots with onions, herbs. Top with sour cream, which without loss of quality and taste can be replaced with mayonnaise. We close the lid, set the “Baking” mode, the time is 40 minutes. It is impossible to completely distract from the process, because 15 minutes before the signal you need to sprinkle our dish with cheese. Baked fish in a slow cooker is ready. It is best served with potatoes, pasta and rice, although any other side dish will do.

Cooking more fish and cheese in a slow cooker

Now you will be presented with a recipe in which the cooking process is very fast, but the quality does not suffer from it at all. The resulting dish is real magic, and in just 50 minutes. The quantity of products needed is very small. These are: mayonnaise, sour cream, pepper, salt, cheese and, in fact, fish. Cooked in this way, it will not yield to any other dish. It is healthy, tasty, satisfying and self-sufficient. And no side dish is needed, maybe just a few vegetables.

So, the ingredients: red fish - 0.5 kg, 150 grams of cheese, two tablespoons of mayonnaise and sour cream, pepper and salt.

Cooking three servings. If you want a properly cooked fish, recipes with photos will help you to do everything exactly.

Recipe

We wash it, dry it and turn it into steaks. Pepper and salt to taste. Pour some vegetable oil into the multicooker bowl, set the “Baking” mode and, without closing the lid, fry the steaks on each side for 10 minutes.

We mix mayonnaise with sour cream, many housewives at the same time add a little garlic. Lubricate the red fish with the resulting sauce and in the same "Baking" mode, bring to readiness for 30 minutes. Meanwhile, we grate hard cheese on a grater and sprinkle with it an almost ready dish 10 minutes before cooking. It turned out our baked fish. In a slow cooker and very tasty.

Bake fish with mayonnaise

For a change, we’ll do it in the oven. Everyone let him compare what is better and tastier, and make a choice. In the oven you can cook any fish, but we advise you to take not too bony. From the sea we recommend cod, hake or pollock, and from the river we recommend carp or pike perch. If you grease it with mayonnaise and cover it with vegetables fried in advance, you will get a delicious fish with a crispy crust.

Ingredients: fish - one kilogram, onions - two heads, mayonnaise, carrot, flour, vegetable oil, spices and salt.

Now we will prepare a dish, which is called: "Fish baked with mayonnaise." We clean it, gut it and wash it. Dry with a cotton or paper towel.

We cut off the head and tail, cut off the fins from the carcass. Cut into pieces, rub with salt, seasonings and leave to marinate. Meanwhile, peel the carrots and onions, cut the first into strips, the second into half rings. Some housewives rub on a grater. By the way, when baked fish is being prepared, recipes with photos will help you adjust your work. In vegetable oil, fry vegetables until golden brown. Bone the fish in flour and place on a baking sheet, oiled. Top - fry and pour with mayonnaise. Bake at a temperature of 200-220 degrees. By time - about an hour, depends on the thickness and type of fish. By browning the mayonnaise crust, we determine the readiness of the dish.

Oven baked fish in foil

Finally, we will tell you how to bake aquatic living creatures in foil. Having done this correctly, with a prescription, you can organize a festive lunch or dinner for yourself. In addition, in this case, you can put into business any fish fillet.

We will need: 0.6 kg of fillet, two hard-boiled eggs, 50 grams of butter, one tablespoon of 3% vinegar, salt, three onions, to taste - ground black pepper and herbs.

Now about how the fish is cooked. Recipes with photos will help you figure it out. If it is frozen, thaw it beforehand and cut into portions. Then marinate for 20-30 minutes in a marinade, preferably in a cold place. We make it from a glass of water, vinegar, salt and pepper.

In the meantime, cook the minced meat: peel and finely chop the onion, fry it in oil, let it cool and add the grated eggs. Mix everything, you can add greens, finely chopped. Lubricate the foil with butter, put half of the fish on it, and mince on top. Close the second part of the fillet. Three cheese and sprinkle our dish. Wrap the foil, put on a baking sheet and put in the oven. The question arises: "How many fish bake in foil?" The answer is 20 minutes, while the total cooking time is 50 minutes. We open the foil for about five minutes. Sprinkle greens with baked fish and serve. Bon Appetit!

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Any housewife knows how precious fish is to our body. The fillet of a delicious fish includes an incredible amount of nutrients, trace elements and acids, which must be present in a full human diet.

And for our little fidgets, fish is an excellent source of vitamin D (which is required for the prevention of rickets), phosphorus and extremely useful omega-3 polyunsaturated fatty acids. All these substances help the smooth functioning of the heart and blood vessels, circulatory and nervous systems, as well as the brain. If you eat fish only 2-3 times a week, you will significantly reduce the risk of atherosclerotic symptoms, heart attacks, strokes and hypertension.

Do you have a modern miracle of technology at home - a slow cooker? Fine! In it you can cook fish quickly, tasty, and, most importantly, while preserving all its most useful properties, since it is this kitchen gadget that steaks products, rather than frying them. We want to bring to your attention some excellent and easy-to-follow recipes to show how to cook fish in a slow cooker.

Slow cooker fish - what kind of cookware do you need

In the first place, of course, a crock-pot. The bowl in it can be ceramic or with a special non-stick coating. So that nothing burns inside this form, you should always lubricate it with fat, sunflower or butter or margarine.

You don’t need a lot of time to cook fish, therefore, most often you can choose the “Stew” or “Steaming” mode. A tender fillet is cooked very quickly, it is important not to overexpose it inside the multicooker, otherwise it will lose its shape and simply fall apart.

Here is a list of kitchen utensils that will certainly come in handy while working on a fish dish:

1. Cutting board,

2. Well-sharpened knives,

3. A deep glass bowl, if you need to marinate the fish,

4. Measuring cup for water (often a little liquid should be added to the fish, so as not to disrupt the recipe when choosing the "Extinguishing" mode),

5. A dish that will be needed in order to shift the finished fish from the bowl of the multicooker and serve it to the table.

Fish in a slow cooker - product preparation

Of course, for different recipes you will need different ingredients. To determine the future dish, you must understand what kind of fish you want to see on your table. For example, for children it is better to cook low-fat varieties of fish, it can be:

Hake fillet

Pollock fillet,

Goby sea or river and others.

Thus, you will protect the stomach of your child from heavy and fatty foods, and in addition, minimize the risk of an allergic reaction.

For older children, as well as for adult family members, you can cook more fat-rich varieties of fish, for example:

Red fish (salmon, salmon, chum)

Horse mackerel

Mackerel

Sea bass

Notation

Sturgeon and others.

If you don’t like too fatty foods, we recommend baking fish or steaming it. By the way, the latter will be to your taste and will be completely safe for those who follow a diet during the treatment of gastritis, peptic ulcer and other disorders of the gastrointestinal tract.

Recipe 1: Red Fish and Rice in a Multicooker

Women often go on a diet. This recipe is perfect for those who are trying hard to follow the figure and adhere to the proper nutrition system. No seasonings and spices, a complete lack of fat and a minimum number of calories: all this is perfectly combined in our recipe. Try it and you will see for yourself the veracity of these words.

So, to cook fish in a slow cooker with your own hands, take:

Half a steak of red fish (medium fat - chum or pink salmon),

Half a glass of long grain rice, such as Jasmine or Basmati,

Glass of water,

Butter - 2 tbsp. l

Parsley - 1 bunch,

Sprig of rosemary,

Salt and pepper.

From these ingredients, you get one serving of a deliciously delicious dinner. Accordingly, by increasing the number of components by half, you can cook up dinner for two.

We grease the bottom of the multicooker bowl with butter, set and turn on the “Baking” mode for its uniform heating. Salt and pepper the fish, put rice in the bowl, put the steak and a sprig of rosemary on top. Set the “Rice” mode for 40 minutes, pour water into the bowl. At the end of cooking, sprinkle the dish with chopped parsley.

If desired, it is allowed to grease the steak of red fish with sour cream or mayonnaise, as well as sprinkle with grated parmesan cheese.

Recipe 2: Smoked Sprats in a Multicooker

Once, back in the days of the USSR, a jar of sprat was a real shortage. She decorated mini-sandwiches on the festive table and was equated with “prestige” except for red caviar. Today, sprats do not surprise anyone, but the quality leaves much to be desired, because production was significantly cheaper due to the use of liquid smoke - a dangerous carcinogen that is banned in many countries of the world. You can make smoked sprats yourself, without the use of harmful ingredients. At the same time, you will be absolutely sure that your family eats only safe and environmentally friendly products.

Here's what you need to make sprats at home:

Capelin fish - 1 kg,

Black loose tea - 1 tbsp. l

Hot water - 1.5 cups,

4-5 bay leaves

Peas of black and allspice,

Salt, sugar,

  ¾ cup of sunflower oil.

Rinse the fish well and remove the entrails from the head. This should be done carefully and carefully, as the capelin meat is very tender and from careless movements risks falling apart right in the hands. An important point: be sure to remove the inner black film with a knife, otherwise the fish may be bitter.

The washed fish is put in a multicooker bowl. Pour black tea with boiling water and insist for about 10-15 minutes. We filter it and pour it into the fish. Add bay leaves, black and allspice, salt and sugar. Pour sunflower oil there. We put on the display of the multicooker the "Extinguishing" mode for 40-45 minutes and wait for the allotted time.

While the fish is cooking, you need to regularly lift the multicooker lid and evaluate how much liquid has boiled away. In some devices, water boils too quickly, so it’s important not to fry the fish, but rather to steam it.

After the multicooker is finished, the fish must be very carefully removed with a spatula, because it becomes so tender that it can break into several parts. Now you can enjoy the incredibly delicious hot smoked fish, which we have prepared ourselves.

Recipe 3: Fish in a slow cooker in foil

A truly incredible aroma is poured into the kitchen if you cook a dish in foil, and before serving unfold a thick envelope for baking. For cooking in a slow cooker, it is allowed to take various varieties of fish to your taste, ideal: catfish, sea bass, silver carp or carp. The list of ingredients is quite acceptable to expand, supplementing it with potatoes, eggplant, pineapple or even bananas.

So, if you decide to cook fish in foil, then here is what you need:

Fish fillet,

Mayonnaise or sour cream,

Grated cheese

Vegetables, such as onions and tomatoes,

Seasonings to your taste, including pepper and salt,

The fish should be cut, removed the bones, sprinkled with spices and sprinkled with lemon juice if desired. Cut vegetables into thin rings. We unfold the foil sheet, spread the fish on top, greasing it with mayonnaise or sour cream. We put vegetables right on the fillet and sprinkle all of it with plenty of grated cheese. Now you need to make a kind of boat out of foil so that the juice does not flow out during cooking. Raise the edges of the sheet and fasten them in two places. Next, you need to lay the foil on the bottom of the multicooker mold and set the “Baking” mode for 35-40 minutes.

Thanks to the foil, the fish is baked, but at the same time retains its shape, and the multicooker bowl does not need to be washed from the remains of the dish.

Recipe 4: Steamed Fish in a Multicooker with Broccoli

Dietary nutrition is a guarantee of a healthy gastrointestinal tract, as well as an excellent help if you try to stick to diets and strive to lose weight. Steamed fish can be given even to babies with one condition: it is better to buy a low-fat variety with a minimum number of bones, which are quite simple to remove.

So, what ingredients will you need:

Boneless fish fillet (e.g. trout, pikeperch, mullet or sea bass),

Broccoli,

Water - one and a half glasses,

Salt and pepper,

Sour cream.

On the fish carcass, it is necessary to make an incision along the fins and carefully separate the meat from the ridge using a sharpened knife. In the same way it is necessary to act with the opposite side, cleaning the insides and separating the meat from the ribs. Using special tongs, remove the bones, salt and pepper the fillet and put it together with broccoli in a steaming dish. On top of the fillet, you can grease a little sour cream. Pour water into the bottom of the bowl and set the “Steaming” mode for about 20 minutes. Following the sound signal that will notify of the end of the regimen, get a fish with vegetables and enjoy the unique taste of the finished dish.

Recipe 5: Delicious Multicooker Fish with Creamy Spinach Sauce

This recipe is quite simple to execute, but the finished dish looks like it was prepared by the chef of a prestigious restaurant. Ideal for him tilapia fillet, sea language or icefish.

To cook fish in sauce yourself, you should take:

Two prepared fillets,

Sour cream

Grated hard cheese,

Cilantro, parsley, dill,

A tomato,

Bell pepper.

The fish fillet should be put in a bowl greased with butter and turn on the cooking mode called “Baking” for 10-15 minutes. It is preferable to do this with the lid open, as the fish will need to be turned several times. While our filet is fried, prepare the sauce: mix 2 tbsp. l cream, 2 tbsp. l sour cream, add finely chopped spinach and herbs. Mix well and cover our fish with a thick layer. Cut the tomato into rings, and cut the sweet pepper into strips and put the vegetables directly on the sauce. Pour the remaining mixture of greens with cream onto vegetables and sprinkle with grated cheese. We reset the “Baking” mode for 30 minutes, close the lid and wait for the end of cooking. Now you can get our fish.

Secrets of proper fish cooking in a slow cooker

So that cooking fish brings only positive emotions and excellent results, and not unexpected surprises, do not forget about important secrets:

1. When cleaning the fish, be careful with the insides. A rancid gallbladder gives it a rancid taste, so it is important not to crush it during cleaning.

2. If you want to get a richer taste and light aroma, it is worth pickling the fillet in lemon juice and spices beforehand. This is especially true for red fish, because lemon gives its meat exquisite taste notes.

3. Decided to fry the fish in a slow cooker? Pre-bread out flour and spices. And in order not to stain the countertop and objects around, just pour the breading into a plastic bag, put the pieces of fish there, tie it and shake it well.

4. Want to get a crisp? Set the mode "Frying" and do not close the cover of the multicooker. Otherwise, your fish will simply be steamed inside a sealed container.

5. It is better to salt the fish in preparation for cooking, and not during it.

6. Try to always buy only fresh fish. Not everyone succeeds in defrosting the frozen fillet correctly; as a result, it breaks up during cooking. If you were not able to get a recently caught fish, then thaw the meat in advance, for example, leaving it in the refrigerator for the night. Do not try to put it in hot water in order to speed up the defrosting process. This will only worsen the quality of the meat.

7. So that the fish fillet during thawing does not swim in a puddle of the remnants of ice, it is better to put it in a colander and substitute a saucepan or a deep plate under it. And cover the meat with cling film on top, so the skin will not dry out.

8. To make the fish salted well, just put it in water with the dissolved salt in it.

We hope our tips will be useful to you and you will be able to cook with your own hands a delicious and healthy fish that will appeal to your loved ones.

History of cooking fish

Cooking fish, as you know, began a long time ago. A large number of rivers and lakes contributed to the emergence of fish dishes. At that time, they tried to equip their housing precisely on the shores of water bodies. Our ancestors also loved fish and knew how to cook it well. This was due to the cheapness and accessibility of all kinds of fish. The church was also loyal to such treats, with the exception of strict fasting. Fish at that time was fried, stewed, baked, boiled, steamed, stuffed, watered with all kinds of brines and gravy.

In ancient Russia, mainly river fish was used, and sea fish appeared on the tables of the Russian population in the 18th century. Foreigners who came to Tsarist Russia were constantly surprised by the abundance of fish dishes on the tables. It is worth recalling a fragment of the film “Ivan Vasilyevich Changes the Profession” and a closer look at the festive table, which also has fish. Huge sturgeons were served at the royal table, decorating with vegetables and fruits. Such a dish deserved the title of a true work of art.

Of course, with the advent of modern technology in our kitchen, we have learned to cook fish faster and easier. A simple recipe for fish in a slow cooker with a photo you will find further. When choosing fish for this dish, you should start from the freshness of the fish, and not from its variety. If you see fresh fish on the counter, then you should definitely buy it, because this recipe is quite universal, almost any fish will fit it. The fish in the slow cooker will be combined with a suitable sauce that complements the taste of the whole dish.

  Ingredients for fish dish

• Fish - 1 kg
• Onion (large) - 1 piece
• Carrots - 2 pieces
• Pepper
• Any seasonings for fish
• Lemon juice
• Vegetable oil
• Sour cream - 3 tablespoons

  Cooking fish in a multicooker

1. We clean the fish from the insides, cut off the tail and head. We wash it under running water and cut it into thin pieces, about 1-1.5 cm wide. Salt the fish, pepper, sprinkle with lemon juice and mix, set aside for now. The head of the fish can be frozen and cooked after a rich ear, depending on what kind of fish is used. This time we took a catfish for a recipe, with it a little less trouble. But another fish is suitable, for example, ordinary carp or whitefish.
2. Prepare the vegetables. We will use carrots and onions for the recipe - the simplest and most proven products. We cut the onion into rings, and if it is too large - into half rings. Carrots on a coarse grater. If there is an opportunity and desire, you can leave the vegetables with the fish to marinate for half an hour.

   

3. Prepare a container from the multicooker, grease the bottom with vegetable oil. We begin to lay out the prepared ingredients. Divide the vegetables into two parts. Put chopped onions at the very bottom.

   

4. Lay out chopped carrots on top. Then we lay the pieces of fish on a prepared vegetable pad. Evenly distributed over the entire surface.

   

5. Fill all the empty spaces between the fish with the remaining vegetables. If necessary, add a little more to the dish. Attention! If the carrots are slightly salted, it will turn out to be sweetish. Given this fact, the amount of salt is adjustable to taste. Add some water, grease the dish with sour cream on top.

   

6. Put the pan from the multicooker into the base and select the “Baking” mode for 50 minutes.

   

7. After the signal, the fish baked in the multicooker is ready to eat.

   

8. Serve warm with a side dish or as an independent dish.

   

For proper and wholesome nutrition, steamed fish in a slow cooker is suitable. Such a dish can enrich your body with a really useful set of vitamins, minerals and amino acids. For baby food, steamed fish will become simply indispensable. Red fish in the multicooker will help diversify the everyday menu. Cooked with cream sauce, this fish turns out to be unusually tender and mouth-watering.

  The use of fish in a slow cooker

A fish in a slow cooker, the recipe of which we have made out today, is incredibly useful. Cooking in a slow cooker preserves all the nutrients, the dish turns out saturated and aromatic. The usefulness of the dish largely depends on the choice of fish from which the dish is prepared. For example, if we talk about catfish, then its clear advantage is the absence of small bones. For those who do not like to draw bones from the finished dish, this will play into the hands. In addition, the fish contains a rich vitamin and mineral composition. If compared with meat, then, of course, the fish do not have such a huge amount of connective tissue. This indicates a good absorption of catfish by our body. Low calorie fish of this variety allows you to use it in diet food.

KhozOboz assures that cooking fish in a slow cooker is really simple and delicious. Cook with pleasure, let each dish benefit your body and make you healthier. Bon Appetit!

From fish you can cook a lot of delicious dishes. But, fish baked in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Mulinex, Vitek and other models) is beyond praise. Try baking it with potato sauce.

Ingredients for Baked Fish in a Multicooker:

• 450-500 g fish fillet (any)
• 5 pieces of potatoes;
• 1 onion;
• 100 g of sour cream;
• 100 g of cheese;
• fresh dill and parsley.

Baked fish in a slow cooker under cheese: recipe

You can bake in a slow cooker any (, and so on.). If you don’t have a loin, make it yourself. To do this, remove the entrails, tail and head of the fish. Next, along the ridge, cut the fillet pieces on both sides. Cut the finished into medium square pieces.

Peel and wash the onions and potatoes. Cut the onion into half rings, and into thin circles.

Now start preparing the sauce to bake fish in a slow cooker. To do this, pour some water in sour cream, add chopped parsley and dill. Salt (you can add spices) and mix. If there is no fresh green, use dried.

Pour the sunflower oil into the bowl. Lay out a layer of onions. Put potato slices on top. Place the pieces of fish fillet on the potato.

Pour over the previously prepared sauce. Sprinkle grated cheese on top. Bake fish in a slow cooker on the Baking program for 40 minutes. After the signal, the fish baked in the multicooker is ready. Recommended recipe. Bon Appetit!

Baked fish in a slow cooker with vegetables video

Enjoy watching!