The recipe for pollock under the marinade. Pollock marinated with carrots and onions

The recipe for pollock under the marinade. Pollock marinated with carrots and onions - time-tested

21.06.2023 Restaurant notes

Pollock is a fish of the cod family with dietary, lean meat. Its additional advantages are a small number of bones and an affordable price. Fish is prepared in different ways - boiled with spices, stewed in broth, fried in a pan, baked in the oven. Pollack under the marinade turns out to be especially tasty, tender and juicy, as the fish is saturated with the aromas and juices of carrots, onions, tomatoes and other ingredients. Such a dish is eaten hot and cold, served with various types of side dishes (potatoes, rice, buckwheat, legumes), and a delicious appetizer can decorate a festive table for any celebration.

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Classic cooking recipe

Ingredients:

pollock - 1 kg;
carrots - 2 pcs.;
onions - 2 pcs.;
flour - 5 tbsp. l.;
vegetable oil - 3-4 tbsp. l.;
salt, black ground pepper - to taste.

Cooking:

1. Defrost frozen fish, cut off the fins, remove the scales, rinse under running water.
2. Cut pollock into portioned pieces. Salt them, pepper them, leave for 15 minutes to soak.
3. Wash the carrots, peel, chop with a grater with large holes.
4. Peel the onion, rinse, chop into half rings.
5. Pour oil into a frying pan, sauté onions and carrots for 5-8 minutes. until softened. Add spices to taste.
6. Pour flour on a saucer, roll fish in it.
7. Fry pollock in a pan with oil over medium heat until golden brown for 5 minutes. at both sides. Be careful not to burn the fish.
8. In a cauldron or a saucepan with a thick bottom, first put a layer of sautéed vegetables, then fish, add a little water, put onion and carrot marinade on top, simmer under a closed lid over low heat for 30-40 minutes until cooked.
9. Serve fried pollock under the marinade on the table, decorating the dish with herbs.

Fish made according to the classic recipe without other ingredients is tasty and tender. The secret of cooking lies in the large number of carrots and onions. Based on this method, you can make a marinade with sour cream, vinegar, mayonnaise, lemon juice and other products to taste.

For a more dietary option based on carrots and onions, it is recommended to boil the fish rather than fry it, and stew the vegetables raw with pollock. Below are the most delicious recipes for cooking this dish at home.

With vinegar, lemon and tomato puree

Ingredients:

pollock fillet - 2 pcs.;
onions - 1 pc.;
carrots - 1 pc.;
tomato paste - 2 tbsp. l.;
lemon - 1 pc.;
sugar - 1 tsp;
salt, seasonings - to taste.

Cooking:

1. Rinse the fillet, dry with paper towels or napkins. Cut into slices.
2. Mix salt and spices in a bowl. Grate the pieces of fish with the mixture, sprinkle with lemon juice, leave to soak for 15 minutes.
3. Wash the onion, peel, chop into half rings, put in a bowl. Sprinkle it with a spoonful of sugar, pour vinegar and marinate for 20-30 minutes.
4. Peel, wash, grate carrots.
5. Pour oil into a frying pan, sauté carrots until softened. Then add pickled onions, put tomato paste, spices, salt and cook for another 5-7 minutes.
6. Put half of the frying in a deep frying pan or cauldron, then the fish fillet, cover it with the second half of the onion and carrots, pour some boiled water. Simmer under a closed lid until the pollock is ready.
7. Serve on the table with a side dish, vegetables, garnish with herbs.

Using a fillet instead of a whole fish saves time for cooking this dish, and the onion marinated in vinegar gives the fish a special piquancy.

In Chinese

Ingredients:

pollock fillet - 2 pcs.;
onions - 1 pc.;
carrots - 1 pc.;
sugar - 1 tsp;
rice vinegar - 2 tbsp. l.;
soy sauce - 5 tsp;
vegetable oil - for frying;
salt, ground black pepper, other seasonings, herbs (parsley, cilantro, basil, dill) - to taste.

Cooking:

1. Prepare onions with carrots: peel, chop into half rings and grate in the form of straws.
2. Sprinkle vegetables with sugar, pour in rice vinegar, marinate vegetables for 15 minutes.
3. Prepare the pollock fillet as in the previous step-by-step recipe. Put in a bowl, pour over soy sauce. Marinate the fish for 20-30 minutes.
4. Pour oil into a deep frying pan, add vegetables, salt and pepper, fry until softened.
5. Put the fish on a pillow of onions and carrots, add water and simmer under a closed lid for 30-40 minutes.
6. Serve the dish hot on the table, garnishing with chopped herbs or its branches.

With mushrooms and sour cream

Ingredients:

pollock carcass - 1 pc.;
onions - 1 pc.;
carrots - 1 pc.;
oyster mushrooms - 200 g;
vegetable oil - for frying;
sour cream 15% - 2 tbsp. l.;
flour - 3 tbsp. l.;
3% table vinegar - 2 tbsp. l.;
salt, ground black pepper, other seasonings, herbs - to taste.

Cooking:

1. Cut the fish carcass, as in the classic recipe.
2. Mix salt, pepper, other favorite seasonings and rub the pieces of fish with them.
3. Pour flour onto a plate, roll each piece in it.
4. Pour 2 tbsp. l. oil in a frying pan, fry the fish over medium heat.
5. Rinse the mushrooms, remove the stalks, cut into pieces.
6. Peel onions and carrots, chop with a knife and grate, respectively.
7. In another pan, fry mushrooms in oil first, then add onions and carrots to them. Pour in salt, spices, pour in vinegar, mix thoroughly and sauté for several minutes until softened.
8. Then add sour cream, mix, stir, hold on fire for another 2 minutes.
9. In a cauldron or a deep frying pan with thick walls, put the fish, then the stewed vegetables, smooth them with a spoon, add water and simmer for half an hour until the pollock is ready.
10. Serve the dish on the table in portioned plates, garnished with herbs and vegetables.

Pollack marinated prepared according to this recipe does not need an additional garnish. Sour cream gives the fish a special tenderness and juiciness.

With sour cream and mayonnaise

Ingredients:

pollock - 1 carcass;
flour - 3 tbsp. l.;
carrots - 2 pcs.;
onions - 2 pcs.;
70% vinegar - 5 ml;
sugar - 1 tsp;
sour cream - 1 tbsp.;
mayonnaise - 2 tbsp. l.;
salt, spices - to taste;
vegetable oil - for frying.

Cooking:

1. Prepare onions and carrots, as in previous recipes, sauté in oil in a pan until golden brown and softened.
2. Then add sugar, sour cream, mayonnaise, salt, vinegar to them.
3. Cut the fish, as in the classic recipe.
4. Mix flour in a bowl with salt.
5. Roll pollock slices in flour, fry in a second frying pan with oil until a crust forms.
6. Stew pollock under a layer of marinade in a pan or saucepan for half an hour over low heat.

With cheese and mayonnaise in the oven

Ingredients:

pollock fillet - 500 g;
onions - 3 pcs.;
carrots - 3 pcs.;
cheese - 200 g;
mayonnaise - 3 tbsp. l.;
lemon juice - 1 tbsp. l.;

Cooking:

1. Prepare the fish fillet as in the second step-by-step recipe.
2. Rub with salt and pepper, sprinkle with lemon juice and let pollock soak for 15-20 minutes.
3. Prepare onions and carrots as usual. Saute in oil in a frying pan, first the onions, then the carrots until golden brown.
4. Grate cheese.
5. In the baking dish, first put the frying, then the fish, on top - vegetables again, sprinkle with cheese, pour over with mayonnaise.
6. Preheat the oven to 180 degrees, put the mold in it for half an hour.

On milk

Ingredients:

pollock - 1 kg;
onions - 3 pcs.;
carrots - 3 pcs.;
milk - 1.5 tbsp.;
flour - ½ tbsp.;
vegetable oil - for frying;
salt, pepper, spices - to taste.

Cooking:

1. Prepare the fish as in the first recipe. Grate the slices with salt and pepper, marinate for half an hour.
2. Peel onions and carrots, chop with a knife and on a grater, respectively.
3. Pour oil into a deep frying pan with thick walls, heat over medium heat.
4. Pour flour into a flat bowl or plate, roll the pieces of fish in it and place in the pan. Fry for 5-7 minutes on both sides.
5. Then pour in the onion so that it covers all the fish.
6. Put carrots on top.
7. Pour milk, sprinkle with seasonings, close the lid, simmer for 30-40 minutes.

With wine in the oven

Ingredients:

pollock - 800 g;
garlic - 2 cloves;
carrots - 2 pcs.;
onions - 2 pcs.;
red wine - 50 ml;
tomato paste - 50 ml;
salt, black ground pepper - to taste;
vegetable oil - for stewing.

Cooking:

1. Cut the fish carcass, as in the classic cooking method.
2. Peel onions and carrots, chop with a knife and grate.
3. Pour oil into a cauldron, heat up, add vegetables and sauté until golden.
4. Put the tomato paste, cook for another 3 minutes, stirring.
5. Pour in the wine, add salt and pepper. Simmer for 3 more minutes.
6. Peel the garlic, rinse, cut into thin slices.
7. Preheat the oven to 200 degrees.
8. Grease a baking dish with a little oil, put ½ of the vegetables, then garlic and fish. Top with the second half of the onion and carrots.
9. Simmer under the lid (or foil) for 45 minutes.

With tomatoes and apple

Ingredients:

pollock fillet - 500 g;
carrots - 3 pcs.;
onions - 1 pc.;
green apple - 1 pc.;
tomatoes - 5 pcs.;
ground coriander - 1 tsp;
sugar - 2 tsp;
vegetable oil - 2 tbsp. l.;
salt, seasonings - to taste.

Cooking:

1. Peel the carrots and onions, chop, sauté together in a deep frying pan until soft, stirring constantly.
2. Wash the apple, peel, remove the core, grate with large holes.
3. Pour the apple to the vegetables in the pan. Add salt, spices, ground coriander, sugar, stir and simmer for 5 minutes.
5. Wash the tomatoes, pour over with boiling water, peel, grind with a blender to a puree state.
6. Put the pollock to the vegetables, then pour over the tomato puree, close the lid and simmer for 1 hour on the lowest heat.
7. After that, turn off the fire and let the fish brew in the marinade for another 30 minutes.

The apple in this step-by-step recipe gives the pollock a hint of sourness and fresh flavor. Fans of spicy dishes can add chopped chili peppers to the marinade.

With carrots, garlic, onions and celery

Ingredients:

pollock - 500 g;
tomato juice - 400 ml;
dry white wine - 250 ml;
carrots - 4 pcs.;
onions - 3 pcs.;
fresh celery - 1 stalk;
vegetable oil - for stewing;
garlic - 2 cloves.

Cooking:

1. Pour 1 liter of water and wine into a saucepan. Boil.
4. Pollock prepare as in the first recipe.
3. Boil fish pieces in wine for 5 minutes, then put on a plate.
4. Peel and cut onions and carrots, chop celery into pieces.
5. Pour oil into a frying pan, heat up, add celery, onions, carrots, sauté over low heat for 8 minutes.
6. Peel the garlic, rinse, finely chop with a knife, then add to the pan.
7. Pour in the tomato juice, stir, simmer on the lowest heat for 5 minutes.
8. Put the fish in a deep frying pan or cauldron.
9. Salt the resulting marinade and pour over the fish. Simmer over low heat until pollock is fully cooked.

In dry wine with tomatoes

Ingredients:

pollock - 500 g;
carrots - 1 pc.;
onions - 3 pcs.;
honey - 2 tbsp. l.;
bay leaf - 3 pcs.;
lemon - 1/3 pc.;
garlic - 3 cloves;
tomatoes - 3 pcs.;
vegetable oil - for frying;
dry white wine - 100 ml;
salt, ground black pepper, spices, Provence herbs, herbs - to taste.

Cooking:

1. Prepare the fish as in the first recipe.
2. Mix salt, pepper, seasonings, Provence herbs in a cup. Grate pollock pieces with the resulting mixture.
3. Put the fish in a saucepan, pour dry wine. Marinate 40 minutes. Then drain the juice, dry the fish with paper towels.
4. Lay a sheet of foil on a baking sheet, put the pickled fish on it, wrap the foil.
5. Preheat the oven to 220 degrees, put a baking sheet in it. Bake fish in foil for 20 minutes.
6. Peel and chop onions and carrots. Saute in vegetable oil until softened and golden brown.
7. Put honey, bay leaf to the vegetables, simmer for another 3-4 minutes.
8. Wash the tomatoes, pour over boiling water to make it easier to remove the skin and peel.
9. Crush the tomatoes with a fork until pureed. Pour them over the vegetables in the pan.
10. Squeeze lemon juice, salt, stir vegetables and simmer for 3 minutes.
11. Put half of the vegetable marinade in a cauldron, put pollock from the oven on top, then again a layer of onions and carrots. Simmer over low heat until done.
12. Insist the fish for half an hour, then arrange in portioned plates, garnish with herbs.

The taste of fish in this recipe is especially refined due to the presence of tomatoes, honey, wine and Provence herbs. The dish can be used for a festive table.

According to Dukan

Ingredients:

pollock - 1 kg;
tomato paste - 3 tbsp. l.;
fish broth - 2 tbsp.;
onions - 1 pc.;
9% table vinegar - 2 tbsp. l.;
citric acid - 1/3 tsp;
bay leaf - 2 pcs.;
vegetable oil - 2 tbsp. l.;
carrots - 1 pc.;
cloves - 4 pcs.;
salt, hot ground pepper - to taste.

Cooking:

1. Prepare the pieces of fish, as in the classic recipe.
2. Pour 1.5 liters of water into a deep saucepan.
3. Put bay leaf, salt, citric acid in a container.
4. Then add the fish and cook for 20 minutes.
5. Put pollock on a dish. Take the bones out of the fish.
6. Chop onions and carrots, sauté in a pan with vegetable oil for 5 minutes.
7. Pour the fish broth over the vegetables. Simmer for 5 more minutes.
8. Put tomato paste, cloves, vinegar, pepper, salt, seasonings into the pan. Turn off the fire.
9. Pour the marinade from the pan into a deep glass dish.
10. Put the fish in the pan, pour it with the sauce of onions, carrots and seasonings. Place pollock in the refrigerator to marinate for at least 12 hours.
11. Serve the dish on the table cold.

If the marinade does not taste spicy enough, you can add more seasonings.

In an electric pressure cooker

Ingredients:

pollock fillet - 1 kg;
carrots - 4 pcs.;
onions - 2 pcs.;
black allspice peas - 7 pcs.;
bay leaf - 2 pcs.;
tomato paste - 3 tbsp. l.;
apple cider vinegar - 1 tbsp. l.;
salt - 2 tsp;
sugar - ½ tsp;
greens - to taste.

Cooking:

1. Prepare the fillet, as in the second recipe, cut into pieces 2 cm thick.
2. Grate with salt (you can use your favorite seasoning for fish).
3. Peel and grate the carrots.
4. Peel the onion, chop into thin rings.
5. Mix tomato paste and 1 tbsp. water, add salt, sugar, bay leaf, allspice, pour vinegar and mix the marinade.
6. Put fish in the prepared composition.
7. Cook in a pressure cooker for 10 minutes at minimum pressure. Then let it brew for another half an hour.
10. Serve on the table, decorating with herbs.

Pollock cooked in a pressure cooker resembles canned food in tomato sauce.

In a slow cooker

Ingredients:

pollock - 2 carcasses;
onions - 1 pc.;
carrots - 2 pcs.;
flour - 3-4 tbsp. l.;
tomato ketchup - 6 tbsp. l.;
bay leaf - 1-2 pcs.;
vegetable oil - 4 tbsp. l.;
allspice peas - 3 pcs.;
apple cider vinegar - 2 tbsp. l.;
salt, seasoning for fish - to taste.

Cooking:

1. Prepare fish pieces as in the first recipe.
2. Pour flour into a bowl or cup, add salt, seasonings, mix.
3. Pour 3 tbsp. l. oil in a frying pan, heat up.
4. Roll pollock in flour and fry in a pan until a crust appears.
5. Peel the onion, cut into rings.
6. Grate carrots.
7. Pour 1 tbsp. l. oil in the multicooker bowl, set the “Baking” mode, fry the onion first, then add the carrots.
8. Mix ketchup, vinegar, a glass of water in a bowl. Salt.
9. Put pollock on vegetables, then bay leaf, allspice, pour marinade from ketchup and vinegar.
10. Set the "Extinguishing" mode, cook for 20 minutes. Then turn on another mode - "Heating" - for 40 minutes.
11. Keep the dish after heat treatment for half an hour so that the fish absorbs the marinade.
10. Serve on the table, decorating with herbs.

In the bank

For this recipe you will need a glass jar.

Ingredients:

pollock - 800 g;
lemon - 1 pc.;
onions - 2 pcs.;
carrots - 2 pcs.;
vegetable oil - for frying;
salt, seasonings - to taste.

Cooking:

1. Cut the fish: clean, cut off the fins, wash, remove the skin, cut into 3-4 cm pieces of fillet.
2. Mix salt and pepper in a bowl, rub the fish with the mixture and leave to marinate for 15 minutes.
3. Peel onions and carrots, chop and grate.
4. Pour 2 tbsp. l. oil, heat, sauté vegetables over medium heat until softened.
5. Wash the lemon and squeeze the juice out of it into a cup or glass.
6. Warm the glass jar a little so that it does not burst.
7. Put ½ vegetables into it, then pieces of pollock, the second half of the vegetables. Pour marinade and 2 tbsp. l. oils.
8. Put a rag on the bottom of a large saucepan, pour water. The bank should be immersed in it almost completely.
9. Boil in a water bath after boiling for 20 minutes.
10. After that, let the jar cool and carefully remove it from the pan. Serve the fish on the table in portioned plates, decorating with herbs.

Pollock in a jar can also be baked in the oven. To do this, it is placed in a cold oven, heated to 170 degrees. The cooking time is 50 minutes. Other vegetables can be added to the jar - tomatoes, zucchini, sweet peppers.

On the grid

Ingredients:

pollock - 5-6 carcasses;
lemon - 1 pc.;
garlic - 5 cloves;
salt - 3 tbsp. l.;
vegetable oil - 8 tbsp. l.;
ground coriander, seasonings - to taste.

Cooking:

1. Rinse the fish carcasses, cut off the fins, peel off the scales and put in a deep marinating bowl.
2. Wash the lemon, peel it. Remove the bones, cut the pulp and zest into pieces, spread on the fish.
3. Peel the garlic, rinse, squeeze through a press.
4. Mix oil, garlic, salt, seasonings in a bowl. Pour the marinade into the bowl with the fish. Rub it into each carcass.
5. Close the container with a lid and marinate in the refrigerator overnight.
6. The next day, grease the barbecue grill with vegetable oil and spread pollock on it. During cooking, you need to turn the pieces every 5 minutes. The appearance of cracks in the skin indicates that the fish is almost ready - you need to bake it for another 5-10 minutes.
7. Serve the fish along with vegetables on the table.

Since pollock is a rather dry fish, it must be marinated in oil before grilling.

When cooking pollock under the marinade, the following tricks will be useful:

You need to fry the fish in a fairly hot frying pan. The faster the crust forms, the less tasty juice the pollock will lose. It will reach full readiness when stewing under the marinade or in the oven.
Vegetables are recommended to be browned in a thin layer, that is, in a large frying pan. Otherwise, they will become steamed.
It is recommended to saute tomato paste separately from onions and carrots.
The longer the fish is soaked in the marinade, the juicier and tastier the dish will turn out, so after stewing, you need to let it “reach”.
In order to give the marinade a sweetish taste, sugar or honey is added to it, and flour is added to thicken it.
In order for the breading flour to lay down in an even layer on the pieces of fish, they must first be dried with paper napkins.

The traditional cooking option involves the use of sour marinade. For this, the following products are put in it:

sliced lemon or lemon juice;
vinegar;
wine;
tomatoes;
sour apples.

So that the marinade does not have bitterness, the peel is cut from the lemon. Vinegar and wine must be added in small portions, stirring and tasting so that the marinade does not turn out too sour.

Many people love sea fish. It has no bones, so it can be cooked in almost any way. Pollock is often found on our shelves. Therefore, there are no problems with buying this fish, and its price is not high.

And you can cook it in different ways. Especially tasty, juicy, tender, it turns out under a marinade of carrots and onions. But how to do it, it is worth considering in more detail.

Pollock marinated with carrots and onions

Ingredients	Quantity
medium-sized pollock per 700 grams -	2 carcasses
salt -	½ teaspoon
ground black pepper -	5 grams
flour -	6 large spoons
olive oil -	at your own discretion
spices for fish	A little
carrots -	2 medium
bulbs -	2 small
tomato paste -	75 grams
sugar -	1/3 part of a teaspoon
lavrushka -	1 leaf
Cooking time: 90 minutes	Calories per 100 grams: 89 kcal

How to do:

Onions must be peeled and chopped into small squares;
We wash the carrot root, clean off all the dirt and skin. We rub the vegetable on a grater with a large grill or cut into strips;
Pour vegetable oil into a frying pan, put on fire and heat;
Pour carrots into hot oil, stir and leave to cook;
A few minutes later, we fall asleep onions, mix everything and continue to fry;
Next add some tomato paste. Instead, you can make tomato puree from fresh tomatoes. To do this, they must be doused with hot water and peeled. Then we grind them in a blender or rub through a sieve;
Pour a glass of water or fish broth, mix everything;
Add lavrushka, salt, ground black pepper to the marinade and stir. The marinade is ready;
Next, we move on to cooking the fish. It should be rinsed well;
We clean the pollock scales, cut and remove the offal;
Cut off the head and remove all fins;
Cut the fish into small pieces;
Sprinkle flour on a flat plate, add salt and spices. We mix everything;
We first place a brazier on the gas, pour oil and heat;
Sprinkle each piece of fish with flour mixture;
We put pollock on hot oil and fry each side until it is covered with a golden color;
After that, we shift all the fish pieces into the marinade, put on a slow fire;
We simmer everything from 15 to 30 minutes, at our discretion;
It can be served immediately hot, but this dish will be much tastier when cold;
It is best to remove the pan in a cold room for 2-3 hours, you can all night.

How to cook pollock with carrots and onions in a slow cooker

What products will be required:

kilogram of pollock fillet;
2-3 pieces of carrot root;
tomato paste - 80 grams;
two bulbs;
vegetable oil - 100 ml;
seasonings to your taste;
salt to your taste;
a few pinches of ground black pepper.

It will take 3 hours to prepare.

Calorie content - 82 kcal.

Cooking rules:

The fish must be thoroughly washed under cool water;
Next, we clean pollock from scales, cut and take out offal;
Cut into medium pieces, sprinkle with spices, salt, ground pepper;
We put the slow cooker in the “Baking” or “Frying” mode, add vegetable oil and warm it up;
We spread the pieces of pollock in the heated oil and fry the wasps on all sides. All pieces should become ruddy;
We take out pollock on a plate;
Remove the skin from the onions, cut into small pieces;
We wash the carrot roots, peel off the entire skin;
Carrots must be rubbed on a coarse grater or cut into thin strips;
Pour vegetable oil into the bowl of the multicooker, heat it in the “Frying” or “Baking” mode;
Pour onions and carrots into hot oil, stir;
Fry the vegetable slices until golden, while do not forget to mix;
After that, add tomato paste to the vegetables, mix and leave to fry for 10 minutes;
Next, spread the fried pieces of fish to the vegetables;
Salt everything, season with spices;
Pour 200 ml of hot water, change the mode to "Extinguishing";
Cooking fish under the marinade for 2 hours;
Ready-made pollock with marinade is served with any side dish.

Baked fish in the oven

Cooking Ingredients:

800 grams of pollock;
two carrot roots;
onion - two heads;
olive oil;
tomato paste - 50 grams;
50 ml of water or red wine;
table salt to your taste;
a little ground black pepper;
2 cloves of garlic.

It will take 1 hour 30 minutes to prepare.

Calorie content - 81 kcal.

Cooking process:

Carrot roots are washed, cleaned of dirt and skins;
We wipe the carrots with a coarse grater or chop into thin strips;
Remove the peel from the onions, cut the onions in half rings;
In a cauldron, you need to pour vegetable oil and knead it on gas;
We fall asleep carrots, onions and leave to fry;
Mix vegetable slices periodically, cook until golden brown;
We put tomato paste to the vegetables, mix;
Fry vegetables with tomato for 5-7 minutes;
Pour wine or water, simmer everything for 5 minutes;
Ready sauce can be removed from the stove;
Next, the fish must be washed, cleaned of scales;
We cut the pollock and take out all the giblets;
We cut off the fins, head;
Cut the fillet into portioned pieces;
The bottom of the baking dish must be greased with vegetable oil;
We spread half of the vegetable marinade on the bottom;
Peel the garlic and cut into thin slices. Lay vegetables on top.
Next, put the slices of fish;
Lay out a layer of the remaining vegetables;
We remove the form with vegetables and fish in the oven and leave to bake for 45 minutes;
We bake at a temperature of 220 degrees;
We take out the finished fish from the oven and serve it to the table.

It is better to pre-marinate the fish in spices and leave to stand for about 1 hour. As a result, it will turn out juicy, tender, fragrant;
It is not possible to stew fish in a marinade for very long; with a long stew, it can break into pieces;
You can serve this treat with boiled potatoes, rice, buckwheat, stewed vegetables.

Pollock marinated with carrots and onions will be a wonderful treat, both for the daily menu and for lunch with guests. If you do everything right, then you can end up with an excellent dish that you and your family will like.

We are all different, one person can eat fish at least every day, another only occasionally, and the third does not like it at all. Our article for fans of this product. For those who need fresh fish cooking ideas. We suggest making pollock under the marinade, which needs to be cooked a little longer and more difficult than just frying. But the result will be excellent, especially for those who like to experiment in their kitchen. And you will want to cook this dish again and again. So, be patient.

Recipe number 1: with tomato paste

Required Ingredients: fish - one kilogram, carrots - 300 grams, onions - 250 grams, tomato paste - 200 grams, vinegar, flour and salt. Onions and carrots can be taken a little more or a little less, there is no strict dosage here. How to use spices bay leaf, cloves and black pepper peas. We begin to cook pollock under the marinade. First of all, we are engaged in fish: we clean, wash and cut into pieces of the desired size. We pepper and salt each of them. You can leave for half an hour so that the spices are absorbed.

In the meantime, grate the carrots on a medium grater, chop the onion finely or in half rings. Roll each piece of fish in flour and fry until fully cooked. Approximately 7-8 minutes. The degree of readiness is determined by the crust - it should darken, but not very much. We spread the finished fish in a convenient container and make a marinade. To do this, pour onion into a frying pan heated with sunflower oil, fry it for a couple of minutes, add carrots and cook everything together for about five minutes. Put the tomato paste and fry again for five minutes. Pour in water, 50 ml, simmer the same amount, then add vinegar, pepper, salt, season. Bring to readiness for 10 minutes on low heat. We spread the divinely smelling marinade on the fish. Let cool slightly and put in the refrigerator for three to four hours. Pollock under the marinade is ready. It can be served warm or cold, with a side dish of fresh vegetables.

Recipe number 2: with mayonnaise

Let's prepare another version of fried pollock under the marinade. In principle, any fish will do, but ours will turn out to be especially tasty and juicy.

Ingredients: pollock, vegetable oil, flour, salt.

For the marinade: two large onions and carrots, sour cream - 250 grams, mayonnaise - two tablespoons, granulated sugar - one tablespoon, 70% vinegar - one teaspoon, salt. And now we'll tell you how cook pollock under the marinade

Cut the onion into half rings and fry lightly in a pan. Add grated carrots, vinegar, mayonnaise, sour cream, granulated sugar and salt. It is advisable to add a little water, then the marinade will be juicy and will not burn. Simmer over low heat for 15 minutes until carrots soften. Roll the fish in a mixture of flour and salt and fry it in a pan in vegetable oil. We put a little marinade on the bottom of a separate container. Top with a layer of fried hot fish and marinade again. Thus, pollock will be better saturated. We cover the dishes with a lid and leave to infuse for at least 30 minutes. Pollock under the marinade is ready, you can serve it on the table, including cold.

Recipe number 3: marinated fish in a slow cooker

We offer you a very tasty dish, which after cooking retains the maximum benefit. Now we will tell you how to cook pollock under the marinade in a slow cooker. We need half a kilo pollock fillet, one large eggplant, bell pepper, one onion and carrot each, vegetable oil, pepper, salt, two tablespoons of tomato paste, one teaspoon of mustard, one tablespoon of mayonnaise, 300 ml of water, spices.

We wash and clean the vegetables, cut the pepper and onion into cubes, chop the carrots on a grater, and the eggplant into strips. We mix mayonnaise, mustard, tomato paste, salt and spices for the sauce. Stir, filling with water, until a homogeneous mass. Pour vegetable oil into the multicooker bowl and lay half of the vegetables. Cut the pollock fillet into portioned pieces, salt and put on top. We lay out the vegetables that are left. Pour in the sauce, close the lid, set the “Stew” mode and time - 45 minutes. After the specified period, our dish is ready.

Recipe number 4 - the fastest

To prepare this delicious dish, we take pollock, cut into pieces of the right size, salt, roll them well in flour and put in a pan, fry in oil until a red crust forms.

In another pan, pass finely chopped carrots and onions, add bell peppers, chopped into bars, preferably in two colors - red and green. Fry a little more, pour in the tomato paste, pour in the dill and parsley, finely chopped, and transfer to the next pan with the fish. Simmer, adding water, for five minutes, until all ingredients are soaked. A simple and delicious dish is ready!

Pollock under the marinade: a recipe for cooking in the oven

To implement this original recipe, we need a little less than a kilogram of fish, a small lemon, soy sauce - one teaspoon, vegetable oil - three tablespoons, pepper, salt, seasonings. To prepare the marinade, wash the lemon, wipe it, three zest on a grater. Squeeze the juice, to which we pour vegetable oil and soy sauce.

Add lemon zest, half a teaspoon, a pinch of pepper and a little salt, mix everything. Cut the fish, cleaned and washed, into pieces, coat with marinade and leave for half an hour. Then we send pollock to a baking dish - and into the oven, heated to 200 degrees. Cooking time - 30-40 minutes. Marinated fish is ready. Bon appetit!

Recipe 1. Pollock marinated with carrots and onions

Ingredients

700 g of pollock;

Spices for fish;

A pinch of black pepper;

150 g flour;

100 ml of vegetable oil;

Two pinches of salt.

2 carrots;

3 peas of allspice;

75 ml of vegetable oil;

2 cloves;

2 g of sugar and black pepper;

1 bay leaf;

70 g of tomato paste;

1 large onion.

Cooking method

1. We clean and rinse a large onion. We chop it with thin quarter rings.

2. Remove the peel from the carrot and rub it with thin straws.

3. Heat the vegetable oil well in a frying pan. We spread the carrots in it and fry for several minutes, stirring constantly. Now add the onion and continue to fry, stirring, until the fry is browned. Drain excess oil.

4. Put the tomato paste in the vegetable fry. It can be replaced with mashed canned tomatoes or fresh tomato puree. Pour in about a glass of drinking water or fish broth. Mix well until the tomato paste is completely dissolved. Boil for a couple of minutes and turn off.

5. Defrost pollock. We clean the fish from scales, gut and cut off the heads, tails and fins. We wash, pollock under the tap and cut it into portions.

6. Mix flour with spices and salt. In this mixture, bread each piece of fish. We spread the pieces of pollock in the heated vegetable oil and fry over moderate heat until golden brown. Turn over and fry for a few more minutes. Put the finished pollock on a plate covered with napkins.

7. Place the fried fish in a pan with marinade. Stir gently to evenly coat the fish pieces. We turn on a slow fire and simmer for half an hour. It is desirable that the fish is infused for two hours.

Recipe 2. Pollock marinated with carrots and onions in a slow cooker

Ingredients

kg pollock fillet;

Three carrots;

Spices for fish;

80 ml of tomato paste;

Black pepper;

Two bulbs;

Vegetable oil - 80 ml.

Cooking method

1. We cut pollock into fillets. Carefully remove all the bones and wash under the tap. Pat dry with paper towels and cut into pieces. We put the fish in a bowl, salt and sprinkle with spices for fish. Mix carefully.

2. We turn on the multicooker in the "Frying" mode. Pour in some vegetable oil and heat it well. Put the pieces of fish fillet in the heated oil and fry until golden brown. Put the fried fish on a plate, after covering it with napkins to get rid of excess fat.

3. We clean and wash vegetables. We chop the bulbs into thin quarter rings. Three large carrots.

4. Put the chopped vegetables into the multicooker bowl and fry everything together, adding a little oil. We fry in the same mode as the fish. Cook the vegetables, stirring constantly, until lightly browned.

5. We send the fried pollock fillet to the vegetables. Salt and season with black pepper. Stir gently and pour in a multi-glass of drinking water. We switch the multicooker to the "Extinguishing" mode. Set a timer for two hours. We serve pollock under the marinade with any side dish.

Recipe 3. Pollock marinated with carrots and onions in milk

Ingredients

kg pollock;

Four carrots;

Black pepper;

Three onion heads;

Seasonings for fish;

Lean oil;

150 g flour;

350 ml milk.

Cooking method

1. For this dish, you can use both frozen and fresh fish. Rinse pollock well under running water and dry slightly. Cut out the fins and cut the fish into bite-sized pieces.

2. Rub each piece of pollock well with salt, and put the fish in a bowl. Sprinkle it with pepper and spices. Stir gently and leave to marinate for half an hour.

3. Chop the peeled onion heads into thin half rings. Remove the thin skin from the carrots, wash and grate coarsely.

4. Pour flour into a plate. Put the pan on the fire, pour in the oil and heat it well. Roll the pieces of fish in flour on all sides and send them to fry.

5. Fry pollock on both sides, five minutes on each side. Then sprinkle the fish with onions so that it completely covers all the pieces. Spread carrots on top in an even layer. Pour everything with milk, salt, season everything with pepper and spices. Cover the pan with a lid and simmer over low heat for half an hour.

Recipe 4. Pollack marinated with carrots and onions with wine in the oven

Ingredients

800 g of pollock;

2 cloves of garlic;

2 carrots;

2 onions;

2 g black pepper;

30 ml of vegetable oil;

50 ml red wine;

50 ml of tomato paste.

Cooking method

1. Remove a thin peel from carrots, coarsely grate or chop for Korean salads. Chop the peeled onions into thin quarter rings.

2. Put the cauldron on the fire, pour in the oil and heat well. Transfer the prepared vegetables to a cauldron and fry, stirring, until golden brown. Add the tomato, stir and fry for another three minutes. Pour in wine, pepper and salt. Simmer, stirring, for the same amount of time. Turn off the fire and cool.

3. Wash the pollock, remove the scales and trim the fins. Cut the fish into portions.

4. Lubricate the refractory form with oil. Peel the garlic and cut into slices. Put half of the vegetable fry in the form and spread the garlic. Place the pieces of pollock on top of the vegetables. Cover the fish with the second half of the roasted vegetables. Close the form with a sheet of foil and send it to the oven, heated to 220 C. Bake the fish for 45 minutes. Serve with greens and garnish.

Recipe 5. Pollock marinated with carrots and onions with sour cream

Ingredients

Vegetable oil;

Two large carrots;

Two large bulbs;

Sugar - 30 g;

Sour cream - a glass;

Vinegar 70% - 5 ml;

Mayonnaise 50 ml.

Cooking method

1. Peel large onions and chop into half rings. Put the onion in a pan with hot oil and fry, stirring, until translucent.

2. Peel the carrots, wash and grate coarsely. Add the chopped carrots to the onion and continue frying until golden brown.

3. Add sugar, mayonnaise and sour cream to vegetables. Salt and pour in the vinegar. Pour in some hot water and stir. Twist the fire to a minimum and simmer for a quarter of an hour, until the carrots are soft.

4. Fillet the fish and cut it into pieces. Mix flour with salt. Roll pollock in the resulting mixture and fry in well-heated oil on both sides until a delicious crust.

5. Put a little marinade on the bottom of the tray. Lay a layer of fish fillet on top. Pollock must be hot! Cover with a layer of marinade. Lay out all the fish and marinade in this way. Cover the tray with a lid and leave the fish to marinate for at least half an hour. Serve with any side dish.

Recipe 6. Boiled pollock marinated with carrots and onions

Ingredients

500 g of pollock;

2 carrots;

2 g black pepper;

1 head of onion;

30 ml of vegetable oil;

125 g of natural yogurt;

250 ml of tomato juice.

Cooking method

1. Wash pollock carcasses, remove scales and cut into large pieces. Season the fish with salt and pepper on all sides. Cut the lemon in half and squeeze the juice onto the pollock. Stir and leave to marinate for half an hour. Steam the fish for 20 minutes.

2. Peel the onion and finely chop it. Grate the peeled carrots into long strips. Fry the prepared vegetables in hot vegetable oil until the carrots are soft. Season the vegetables with pepper and salt. Pour in the tomato juice, stir and simmer for five minutes. At the end, pour in natural yogurt, mix again and turn off the heat.

3. Transfer the fish to a deep saucepan, pour the finished marinade over and simmer for a quarter of an hour. Serve with a side dish or as an appetizer.

Recipe 7. Pollock marinated with carrots, onions, garlic and celery

Ingredients

460 g of pollock;

390 ml of tomato juice;

245 g dry white wine;

175 g carrots;

95 g of onion;

1 celery stalk;

2 garlic cloves.

Cooking method

1. We combine a liter of drinking water with white wine in a deep saucepan. Put the resulting mixture on fire and bring to a boil.

2. Wash pollock under a tap, cut off the fins and clean off the scales. Cut the fish into pieces and wash again. We send the fish to a boiling mixture of water and wine and cook for three minutes. We take out the pollock and put it on a plate.

3. Finely chop the peeled vegetables. Cut the celery stalk into pieces. Saute everything together in hot oil. Peel the garlic cloves and finely mince. Add garlic to vegetables and pour in tomato juice. Stir and simmer until vegetables are soft. Salt the marinade and pour over the fish. Serve as an appetizer.

Pollock marinated with carrots and onions - tips and tricks

To make the dish more aromatic, add suneli hops, bay leaves, clove buds or a special mixture of aromatic herbs for fish.

Before frying, bread pollock in flour so that the fish is covered with a crispy crust and the marinade becomes thicker.

The dish will turn out tastier if you grate the carrots for Korean salads.

Pollock under the marinade can be served with a side dish or as an appetizer.