• 1 carrot
• 1-2 onions
• 1 tbsp. a spoonful of vegetable oil
• 2 tbsp. tablespoons of tomato paste or 150-200 grams of frozen tomato puree (a great example of)
• Vinegar
• Sugar
• Allspice peas
• Ground black pepper
• Bay leaf

Marinated fish calorie content for 100 g - 107 kcal
proteins / fats / carbohydrates - 14.1 / 4.2 / 3.2

How to cook pollock marinated with carrots and onions

1. Wash the fish, gut it if necessary and remove the scales. If the carcasses are large, cut them in half, or otherwise, so that they fit in the pan. The pieces must be large.
2. Boil water, put prepared fish, coarsely chopped carrots, onion and allspice into it, salt. There should be enough water so that it barely covers the food. Cook for no more than 15 minutes, then remove the pan from heat. Leave pollock to cool in the broth - a must!
3. We will prepare the marinade for the fish in a frying pan. Peel and grate the carrots. Dice the onion. Fry vegetables in a little oil, add tomato paste. After 5 minutes, put 2-3 peas of allspice, bay leaf, add a few tablespoons of fish broth (straight from the pan with fish). Season with salt and add half a teaspoon of sugar or sweetener.
4. Simmer vegetables until tender, periodically adding fish broth from the pan. Cooking vegetables takes about 2 to 25 minutes. At the end, pour in a tablespoon of rice vinegar, stir. Try the ready-made carrot and onion marinade. For any fish, be it pollock or cod, it should have a pronounced sweet and sour taste, if necessary, you can add a little more vinegar, salt or sugar.
5. Free the cooled boiled fish from the skin and bones, if necessary, cut into smaller pieces.
6. Put layers of pollock and carrot and onion marinade in a salad bowl or container with a lid. The first layer of vegetables, then fish pieces, then a thin layer of vegetable marinade, fish again, and so on.

Put the finished dish in the refrigerator, it should be infused for at least 6 hours. It can be served both cold and hot. If you increase the proportion of carrots and onions when preparing a marinade for fish, then you can do without a side dish when serving - vegetables will be an excellent substitute for it.

Pollock marinated with carrots and onions is a very budget recipe. This proves once again that adherence to a diet, contrary to popular belief, is not an expensive pleasure at all.

Video recipe with fried fish under carrot marinade (not for diet)

Another way to make mackerel taste better. Who is tired of smoked and salted, here is a quick cooking option, and a healthy, almost dietary dish.

Let's cook mackerel in a tomato at home! And not just in tomato, it will be marinated mackerel, that is, with vegetables, with onions and carrots.

- fresh frozen mackerel;

- carrots - 1 large or 2-3 small;

- onions - similarly;

- tomato paste - 4-5 tablespoons. l., and even better not pasta or sauce, but canned tomatoes in pieces! A completely different taste! But if there are none, you can replace it with homemade tomato juice.

- salt, bay leaves, peas;

- sunflower oil;

- 2-3 table. l. flour.

Roll the fish pieces in flour, salt and fry in sunflower oil on all sides, then remove them on a plate.

Now let's get to the vegetable marinade! Why marinade - I don't know, I always associate this word with pickled cucumbers and tomatoes. Nevertheless, since the times of Soviet canteens, fish under vegetables has been invariably called "fish under marinade". Well, under the marinade, so under the marinade! The main thing is delicious!

So, we clean-wash the carrots and onions, then cut the onion in half rings, and three carrots on a coarse grater.

Add a little vegetable oil to the frying pan where the fish was fried, and sauté the onion - that is, we do not fry it, we cook it, but bring it to softness on a small flame, stirring with a spatula or spoon.
After 2-3 minutes of browning, add grated carrots to the onion and continue to cook them together for 5 minutes in the same way - not until the Crimean tan, but until the noble state of "al dente", as Italians cook pasta. That is, almost completely soft, but still a little hard

And add 1.5 - 2 cm of water to the pan. You can sprinkle with seasonings. Cover and simmer for 10-15 minutes.

After this time, it's time to add the tomatoes. Put canned tomatoes on top of the vegetables, you can wipe them through a colander, or you can just use slices. We simmer with the tomato for another five minutes under the lid, do not forget to add salt ..

And finally, 2 minutes before cooking, add spices - peppercorns and lavrushka, this is my favorite seasoning. Bay leaves add a particularly appetizing aroma to meat and fish dishes, and even lean roasts!

Mackerel in tomato is ready! Marinated fish can be served well with mashed potatoes, boiled rice or spaghetti.

Bon Appetit!

Now we usually call a pickle, sauce or a mixture of spices, herbs, seasonings, in which meat, poultry or fish is aged before being cooked, as "marinade". And in this dish, the marinade is carrots and onions stewed in tomato sauce, which are covered with pieces of fish. This name came to us from the classic recipe of Soviet times, when a simple but very tasty appetizer or salad was prepared from the minimum of products that were available. Let's remember and see two recipes, both with step by step photos.

But first, let's talk about what has changed in the appetizer now? The marinade has remained the same, the fish has changed. They used to cook with one that could be bought. For some reason, I remember the traditionally used pollock, or rather the back of the pollock. As a child, I thought that "pollock backs" are such a kind of fish.

What fish is better to do under marinade

Which one is better to cook with? It should definitely be non-bony and marine. Any meaty variety will do, here are a few examples:

1. any red (pink salmon, chum salmon, char, salmon, trout, salmon, etc.);
2. pollock;
3. zander;
4. cod.

It can be pre-boiled or fried. From boiled, a more dietary option is obtained, and from fried it is less useful, but more delicious.

Red fish marinated: a classic recipe

Salmon are tasty on their own, but most of them are dry. For example, pink salmon, from which I cooked. Therefore, I fried it beforehand, then it turns out to be very tasty - you swallow your tongue! The kitchen, of course, after frying, is covered in splashes, but it's worth it. However, let's go in order.

Ingredients for 2 servings:

• pink salmon - 200g;
• carrots - 1pc;
• onion - 1 onion;
• tomato paste - 25g (1 tablespoon with a slide);
• sugar - a pinch;
• salt to taste;
• allspice - 5-7 peas;
• bay leaf - 1 leaf;
• vegetable oil - 3 tablespoons

How to cook marinated fish, step by step recipe

When the appetizer is infused, it is ready. If you want to mix, you want to put on a plate as it is - a layer of fish, a layer of vegetables.

Marinated fish with onions and carrots

You will need:

• pollock - 400gr;
• carrots - 4-5 pcs.;
• onions - 2 pcs.;
• vinegar - 1 tsp;
• tomato paste - 1 tablespoon or tomato sauce;
• bay leaf - 2 pcs.;
• sugar - 1 tsp
• black peppercorns - 5-6 pcs.;
• salt and black pepper to taste;
• flour for rolling;
• vegetable oil for frying.

Marinade for fish from carrots and onions with vinegar

For fish made from carrots and onions with vinegar (the recipe is presented with a photo) you will need:

3 carrots.
2 onions.
Lavrushka.
Peppercorns.
Garlic
Vinegar.
A spoonful of sugar.
50 grams of tomato paste.

Preparation:

Peel and chop the onion. Then they are transferred to a frying pan. Add a few tablespoons of vegetable oil. And fried until transparent. The carrots are peeled and grated. Then they are sent to the onion in the pan. The vegetables are thoroughly mixed and stewed under a closed lid for a few more minutes.

Tomato paste is mixed with one hundred milliliters of water. Mix well and pour over the vegetables. Salt, granulated sugar and peppercorns are put there. Cover the pan with a lid, heat to a minimum and simmer until vegetables are soft.

A teaspoon of vinegar, garlic (chopped with a knife or passed through a press) are added to the mass and mixed. Turn off the fire. Before serving, the marinade must be allowed to brew a little. Bon Appetit.

Cooking marinade for fish for the winter

If a lot of carrots were born in the country, it's time to make a marinade out of them. It goes well with fish and many other dishes. This preservation can be stored for up to a year, if the hostess observes the basic conditions of its storage. to the fish we will consider below.

For the marinade you need:

2.5 kilograms of carrots.
800 grams of onion.
300 grams of butter.
250 grams of tomato paste.
70 milliliters of vinegar.
3 tablespoons of salt.
6 tablespoons of granulated sugar.
Carnation.
Peppercorns.

Preparation:

Peel and chop the onion. Peel and grate carrots. Alternatively, you can use a food processor. There are too many vegetables to chop or rub by hand. Vegetable oil is poured into a small saucepan.

Transfer the onion there and fry it for about three minutes. Transfer the carrots to the onions, add one hundred and fifty milliliters of water and stew the vegetables under the lid for twenty-five minutes. All other ingredients are added and simmer for another twenty-five minutes. You can also throw a bay leaf into a saucepan. The main thing is not to overdo it. Otherwise, instead of a pleasant smell, the marinade will acquire a too harsh aroma.

While the marinade is being prepared, the jars and lids are sterilized. After twenty-five minutes, the workpiece is thoroughly mixed, removed from the heat and laid out in a container. It remains to cork the jars and take them to the pantry or garage. Bon Appetit.

How to cook marinade for fish in a slow cooker?

Together with the marinade in a multicooker, it is easy to cook fish at once. For this recipe, it's best to buy pollock. In order to prepare a marinade for fish from carrots and onions with vinegar in a multicooker you will need:

2 pieces of onion.
2 pieces of carrots.
100 grams of tomato paste.
A tablespoon of vinegar.
Litere of water.
Spices.

For frying fish:

Vegetable oil.
The fish itself.

Preparation:

The fish is cleaned of entrails and washed thoroughly. Cut into portions and sprinkle with your favorite herbs. Pour two tablespoons of vegetable oil into the multicooker bowl. Spread the fish there. Fry in the "Fry" mode of the same name for two minutes on each side and transfer to a plate. Peel and cut the onion into small cubes. Peel and rub the carrots on a medium grater. The vegetables are transferred to the multicooker bowl.

The tomato paste is mixed with some water and poured into a bowl. Having set the "Stew" mode for an hour, leave the vegetables to simmer under a closed lid. Thirty minutes later, add a tablespoon of vinegar and a teaspoon of salt.

The fish is transferred to the multicooker bowl, covered with a lid and continued to simmer for the remaining time (for half an hour). Incredibly fragrant and juicy marinated fish is ready. Bon Appetit.

Useful tips for making the marinade

Marinade for fish made from carrots and onions with vinegar will definitely turn out incredibly tasty if you follow these tips:

1. Sugar must be added to the marinade. Thanks to this ingredient, the taste of the marinade is brighter. The main thing is not to overdo it. Otherwise, instead of a spicy snack for fish, you will get a sweetish something from carrots and onions.

2. What to do if there is too much marinade? When preparing canning, not a single portion of the marinade will be superfluous in any case. You can always just roll it up into another jar. What to do if the marinade turned out to be too much when preparing lunch or dinner for today. Everything is very simple here. The marinade can be transferred to a plastic container (after waiting for the vegetable mass with vinegar to cool) and put it in the freezer. It is not recommended to keep the marinade in the freezer for more than a week. It must be used for its intended purpose as soon as possible.

3. Marinade = filling. Marinade is not only an excellent dressing for fish dishes. It can also be used as a filling for pies. If the dish is already with fish, no additional ingredients need to be added. If it's just a vegetable mass, you can add eggs, sausage, some meat or just minced meat.

4. Spices require careful handling of their quantity. This is directly related to their scent. Over time, it only gets stronger. That is why it is not recommended to put such seasonings as cloves, peppercorns or lavrushka in large quantities in any dishes. This is especially true for winter preparations.

If you want to cook tender, juicy spicy fish pieces, cook them in brine. Fish marinated with carrots and onions will decorate any side dish, give the dish a delicate taste and spicy aroma.

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 black peppercorns;
• one onion;
• sunflower oil;
• tomato sauce - 120 gr.;
• a handful of fresh dill.

Step-by-step cooking:

1. You can take any fish to your taste. Cut it into pieces, pour salt on top.
2. Put it in a skillet with butter and fry for 20 minutes.
3. Put the fried pieces on the bottom of the pan, spread the bay leaf, sprinkle the pepper in the form of peas.
4. Finely chop the onion and sauté in oil for 10 minutes.
5. Load chopped carrots to the onion and simmer for another 10 minutes.
6. We spread the frying in a saucepan 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. Send the pot with the ingredients to the refrigerator for 2 hours.
9. After that, you can serve fragrant slices with crumbly rice, potatoes or vegetables.

How to cook deliciously in the oven

Fish in the oven has its own special taste. Onions and 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 turnip onions;
• grows up. oil - 35 ml;
• ground black pepper - 2 gr.

Cooking marinade fish in the oven:

1. Grind the peeled carrot roots on a grater with large links.
2. Onion with crumbled rings.
3. We load pieces of vegetables into a preheated frying pan with butter. We simmer them for 5 minutes.
4. Pour in tomato paste and continue cooking.
5. Add salt and pepper and turn off the heat.
6. Cut the cut fish into portioned pieces.
7. We process the baking dish with sunflower oil.
8. At its bottom we spread the garlic passed through a press with a part of the fry.
9. The next layer is pollock pieces. Fill it with the remaining sautéed vegetables.
10. Cover everything with foil and bake for 40 minutes. The oven temperature is 180 degrees.
11. For flavor, the cooked marinated fish can be sprinkled with aromatic herbs.

Juicy fish in a slow cooker

With a multicooker, you don't have to worry that the dish will burn or not cook. In addition, you will free up a lot of time.

Recipe components:

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

Cooking marinated fish in a slow cooker:

1. Chop the peeled onions in the form of half rings.
2. We warm up the multicooker in the "Fry" program, pour sunflower oil into it.
3. Put chopped onions and carrots there, close the lid.
4. Dip the fish fillet pieces 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, add more salt, pepper and add spices for fish.
6. Put fish pieces in a bowl with vegetables.
7. Simmer the food for 40 minutes. Mode - "Extinguishing".
8. It remains to cool the spicy aromatic dish and put it in the refrigerator for an hour to soak.

An excellent side dish for fish dishes is onion and horseradish.

Fish marinated with carrots and onions from Yulia Vysotskaya

What you need to take:

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

Algorithm of actions:

1. Chop the cod meat into small pieces, sprinkle salt on them.
2. Chop the washed and peeled carrot roots and onions. Onions - in half rings, carrots - grate.
3. Pour vegetable oil over the bottom of the pan, heat it up and add the pieces of vegetables. We simmer them for 10 minutes.
4. Then add black pepper, seasoning, salt and tomato sauce.
5. Continue broiling on low heat for about 20 minutes.
6. Pour in a little vinegar. This will improve the taste of the fish, it will not boil so easily.
7. Sprinkle the fillet pieces with flour and fry in another pan from both barrels until golden brown.
8. Put the half-cooked fish on the bottom of the pan and fill it with fry.
9. Additionally, you can throw in a couple of allspice peas and lavrushka.
10. Cover the pot 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 out juicy, soft and tender.

Recipe composition:

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

Step-by-step instruction:

1. We clean vegetables from husks and peels.
2. We turn the onion into thin half rings, pass the carrots through a grater with large links.
3. Transfer the sour cream to a deep bowl, add salt, carrots and pepper to it. To mix everything.
4. Put onion rings in butter on a baking sheet.
5. We load pieces of pollock onto them, and pour the sour cream mass on top.
6. Distribute the sour cream evenly and put in the oven on the shelf to bake for 15 minutes. 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;
• peppercorns - 3 gr.;
• vegetable oil;
• lavrushka - 1 leaf;
• one onion.

Cooking step by step:

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

Which fish is more suitable for cooking with a marinade

Marinade gives fish special softness, crispness, tenderness and juiciness. Therefore, if you are going to cook rather dry fish, such as pollock, then 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 frozen fish, as it will fall apart when frying.
2. Marinated mackerel tastes better if boiled rather than fried.
3. But pike, cod, flounder, hake are great for frying in oil.
4. Better marine fish species are obtained under the marinade.
5. Fish fillets are ideal. Then you do not have to clean the carcass of mucus and scales, there will be less foreign odors and bones.
6. If you are marinating the fish, you can add a little milk. This will make the piece softer and more tender.
7. You can steam fish. The dish will come out less greasy, unlike fish fried in oil.