How to fry fish with onions and carrots. Stewed fish with carrots and onions: a simple and quick recipe

Dear friends, alas, I cannot classify myself as one of those people for whom my mother used to cook stewed fish in her childhood. tomato sauce with carrots and onions. About this wonderful fish recipe I found out relatively recently, but such a fish with vegetables has already managed to fall in love with all members of my family. To most of you, this recipe is known as tomato marinated fish, it was often found in Soviet canteens, in pioneer camps, and sanatoriums.

I can't say that fish in tomato sauce with carrots and onions is an easy-to-labor recipe. The whole process is slightly stretched in time, because you need to cook both onions and carrots, then fry the fish itself, and then bake everything together in the oven. But, the dish turns out to be so tasty that the cooking time flies by very quickly. The main thing is to choose fish without bones.

Ingredient List

• 1 kg fillet sea ​​bass(hake, pollock, catfish)
• 2 eggs
• 3-4 tablespoons flour
• 200 gr. carrots
• 150 gr onion
• 2 tbsp tomato paste
• salt and pepper

* indicated weight of thawed fish without ice

Technology: step by step

First of all, we will prepare vegetables: cut the onions into half rings, rub the carrots on a coarse grater.

First fry the onions in vegetable oil until golden brown.

Then fry the carrots separately.

Place the onions and carrots in a deep plate. Add salt, ground pepper and tomato paste according to the recipe.

Stir our tomato marinade for fish with a spoon and set aside.

Preparing and cooking fish

Now let's get down to fish. Cut each fish fillet into 3-4 pieces, depending on the size of the fillet itself. Season with salt and pepper.

Now we prepare the batter: beat eggs in one plate, pour flour into the other. First, roll the prepared pieces of fish in flour.

Then we lower it into the egg so that the fish pieces are completely covered with egg batter.

We spread the pieces of fish in batter on a preheated pan with oil, and fry over medium heat until golden crust.

The fish in the pan will need to be turned over once. Since thawed fish fillets contain a lot of moisture, they will take longer to fry than fresh fish.

Put the fried fish pieces in a refractory baking dish, placing them tightly to each other.

On top of the fish, evenly distribute the onions and carrots in the tomato, which we prepared earlier.

How to bake in the oven?

Now we cover the form with foil, and send it to the oven, preheated to 180 degrees for 30-40 minutes. When baking, it is very important not to overexpose our dish. Our task is to warm up all the ingredients so that the fish with carrots and onions in a tomato will absorb the tomato marinade, but no more. The fish should not boil when baked in the pan. Otherwise, the egg batter on the fish will become soft and "will live its own life," apart from the fish.

Fish under carrots and onions is cooked different ways... Fried fish in the marinade turns out to be very tasty. And baked with mayonnaise in the oven will take not the last place on the festive table.

Fish under carrots and onions

Ingredients

Granulated sugar 1 tsp Vegetable oil 20 milliliters Vinegar 9% 1 tbsp Tomato paste 2 tbsp Onion 2 heads Carrot 2 pieces) Fish fillet 500 grams

• Servings: 2
• Preparation time: 30 minutes
• Cooking time: 10 minutes

Fish recipe marinated with carrots and onions

Any fish with white meat and few bones, from cod to pollock, is suitable to cook fish fillets under onion-carrot marinade.

How to prepare a flavorful fish dish:

1. Dip the fillet seasoned with spices and salt in flour and fry in vegetable oil.
2. Cut the peeled onions into half rings and grate the carrots.
3. Remove the fish, fry the vegetables in the same pan until golden brown.
4. Add vinegar, sugar, tomato paste and simmer over low heat for 5 minutes.
5. Place the fillet in a deep bowl, fill it with marinade, let it cool and put it in the cold for a couple of hours.

The marinade can be made more beautiful if the root vegetables are grated for Korean carrots or cut into long thin ribbons or stars. Thrill connoisseurs can add red pepper, mustard to the marinade, and also season it with a spoonful of hot soy sauce.

Fish with mayonnaise with onions and carrots

Oven-baked sea fish fillet with onions and carrots is very fragrant and looks colorful. It will require:

• fish fillet - 1 kg;
• carrots - 1 pc.;
• onions - 2 heads;
• flour - 2 tablespoons;
• vegetable oil - 18 ml;
• mayonnaise, spices and salt to taste.

Cooking method:

1. Grate the fillet with salt and spices, let marinate for 20-40 minutes.
2. Cut the carrots into cubes and the onions into thin half rings.
3. Fry vegetables in vegetable oil until golden brown.
4. Dip the seasoned fillets in flour and place in a greased baking dish.
5. Put the fried onions and carrots on top, cover everything with mayonnaise.
6. Bake in an oven preheated to 200 degrees for half an hour. If appeared golden brown, the dish is ready.

Instead of fish fillets, you can use steaks or cook whole fish. The baking time will then increase to 45-50 minutes. You can supplement the dish with other vegetables - potatoes, broccoli, tomatoes.

If you don't want to bother with the oven, according to this recipe, the fish can be easily extinguished in a skillet with a closed lid or use a multicooker. For a fragrant dish, 25 minutes will be enough in the "Stew" mode.

As a side dish for fish with carrots and onions, rice or vegetable puree is perfect.

We offer you one of the versatile options for making juicy and delicate fish.
Braised fish in tomato with onions and carrots - this is, one might say, a culinary classic. To cook this dish It's not difficult at all, but, nevertheless, the taste always turns out excellent! Both river and sea fish are suitable for cooking. If you like fish without bones, it is better to use sea fish, for example, hake, pollock, pelengas. For more varied taste, at the time of frying vegetables in a pan, you can use other vegetables, for example, tomatoes, zucchini, bell pepper... Fish in tomato sauce goes well with any side dish, but it goes especially well with mashed potatoes.

Taste Info Second courses from fish

Ingredients

• Frozen pollock - 350 g;
• Onions - 190 g;
• Carrots - 210 g;
• Tomato paste - 85 g;
• Vegetable oil - to taste;
• Water - 200 ml;
• Table salt - to taste;
• Ground black pepper;
• Bay leaf - 2 pcs.;
• Wheat flour - for breading.

How to cook tomato stew with carrots and onions

Let's start with cooking vegetables, on which, to a greater extent, the taste of the finished dish will depend. Peel the onion, and then, be sure, rinse and dry with a napkin. Chop the peeled onions into random medium-sized pieces and place them in the preheated skillet. vegetable oil... Stir with a wooden spatula and fry the onion until soft and lightly browned.

Now prepare the carrots. Peel, be sure to rinse and dry. By the way, did you know that you can easily and quickly peel carrots from the peel using an ordinary metal sponge? All you need is just to scrub the root vegetable with a sponge under running water!
Grate the carrots on a coarse grater or cut into small cubes. After that, add the carrots to the onions and stir. Continue to sauté the vegetables over moderate heat until the carrots are tender.

Add tomato paste to the vegetables. Add purified water, either hot or cold. While stirring, bring the contents of the pan to a boil and simmer the vegetables for about 5-7 minutes.

The next step will be the addition of spices, they are necessary in order for the finished fish to be tasty and aromatic. You can experiment with a set of spices at your discretion. Simmer for 2 minutes and turn off heat.

Let's move on to the fish. Beforehand, remove the carcass from the freezer and defrost it. Rinse, remove the entrails and the black film inside the abdomen. Pat dry with a paper towel. Trim the fins. Slice portioned pieces about 2-3 cm wide. Salt the fish pieces and sprinkle with black pepper.

For this dish, we use pollock cut into pieces, fillet is also suitable, but it takes less time to fry it.

Heat enough vegetable oil in a skillet.

Bread the pieces of fish in flour and dip in boiling oil. Fry over high heat until golden brown on all sides.

Place some of the sautéed vegetables in a deep baking dish. Arrange the pieces of fried fish in one row on top, spread the rest of the onion-tomato frying over the fish.

Cover the form food foil and put in the oven for 20-30 minutes at a temperature of 200 0 С.

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By the way, this dish can be cooked not only in the oven, but also in an ordinary saucepan. To do this, you need to fill it in the same way as the baking dish, add a small amount of water, and then simmer over low heat for half an hour.

Fish stewed with carrots and onions in the oven is ready. Bon Appetit!

Served with carrots and onions as delicious goulash to the side dish. That is why, in the process of preparing such a dish, you need to do more. rich broth, so that in the future they can water abundantly wrinkled potatoes or pasta.

Fish with carrots and onions: essential ingredients

• wheat flour - a couple of dessert spoons;
• fresh carrots - three medium-sized pieces;
• onion - a pair of heads;
• any fish - one and a half kilograms;
• lemon - one fruit;
• table salt - at personal discretion;
• bay leaf - one large piece;
• sunflower oil - sixty milliliters;
• fat milk - one hundred milliliters;
• ground pepper, fresh herbs - to taste and desire.

Stewed fish with carrots and onions: the processing process of the main ingredient

It should be especially noted that any kind of fish can be used to prepare such a dish. For example, hake, pink salmon, pollock, pike perch, haddock, etc. are ideal. Thus, the purchased product must be rinsed in water, cleaned of scales, viscera, and then removed fins, tails and heads. Next, the carefully washed fish must be cut into portions about five to six centimeters thick. After that, the product should be sprinkled with freshly squeezed lemon juice and left aside for thirty minutes. At this time, it is advisable to start preparing vegetables.

Stewed fish with carrots and onions: the process of processing vegetables

A couple of heads onions and a few small carrots need to be washed and peeled. After that, the vegetables must be chopped into strips. You should also rinse fresh herbs in water and chop them finely with a knife.

Stewed fish with carrots and onions: heat treatment dishes

To make such goulash, you need to take a stewpan, pour in there and heat it slightly over high heat. Meanwhile, pieces of fish sprinkled lemon juice, it is necessary to roll in wheat flour, and then gently place in boiling fat, while reducing heat to minimum. When the underside of the product turns slightly red, turn it over with a spatula, put all the chopped vegetables to it, add salt, pepper, a couple of glasses of drinking water and a bay leaf. Next, you need to wait for the broth to boil, close the saucepan with a lid and simmer the fish for about twenty-five minutes. After this time, it is necessary to pour one hundred milliliters of fat milk into the dishes, keep the goulash on fire for another quarter of an hour and remove the dish from the stove.

Correct presentation to the table

Pour over the garnish with cooked fish and vegetable goulash, sprinkle with chopped herbs on top and serve hot for dinner. It should be noted that not only mashed potatoes and pasta can be used as a second course, but also cereals such as buckwheat, rice, millet, peas, etc.

When all the described actions are performed in a strict order, there is no doubt that a very tasty, juicy and healthy fish... Stewed with onions and carrots, it will please not only your family members, but also guests invited to any holiday.

Step 1: Prepare the fish.

Before cooking, white fish fillets must be defrosted. To do this, it is best to transfer it from the freezer to the refrigerator in advance, for example, in the evening, or leave it for several hours at room temperature... After defrosting, the fillets are washed under cool running water and excess moisture is removed with disposable towels.
Cut clean fish into small portions, sprinkle with seasonings and salt to taste and rub the spices with your hands, evenly distributing them. The last step in fillet preparation is its breading. To do this, pour the flour into a flat dish and roll each piece of fillet in it separately.

Step 2: Fry the fish.

Heat a couple tablespoons of vegetable oil in a skillet. Fry fillet pieces on both sides until golden brown, turning them over with a spatula. You need to cook fish over medium heat, about 3-5 minutes from each side. When the fillets are sufficiently browned, transfer them to disposable paper towels to absorb the excess oil.

Step 3: Prepare the vegetables.

While the fried fish is dry, there is time to cook the vegetables. First of all, we peel the carrots from the peel, it is most convenient to do this with a special knife. Also, don't forget to cut off the tips. Chop the peeled carrots with a special knife. If you do not have such a tool, then use a regular coarse grater or simply cut the carrots into strips.
Peel the onion, and then chop each into rings or half rings.
Rinse the celery stalk under running water, and then grate with a fine grater or cut with a knife into very small pieces.

Step 4: Fry vegetables.

Heat a skillet with vegetable oil and place the carrots, onions and celery in it. Add spices and bay leaves to taste. Cook over medium heat until vegetables are tender. If it turns out that the liquid evaporates faster than the vegetables are cooked, then add a little warm water... When the carrots, onions and celery are cooked, remove them from the heat and remove the bay leaves.

Step 5: Cooking fried fish with carrots.

Place the mixture just removed from the heat at the bottom of a deep plate. stewed vegetables... On them, gently lay out the previously fried fillet pieces. Top the fish with the remaining vegetables. Place the lid on the plate and wait a few minutes for the aromas to saturate the dish. After this procedure, the dish is completely ready for serving. The finished dish can also be decorated with washed and finely chopped parsley.

Step 6: Serve the fried fish with carrots.

Arrange the fried fish with carrots from a large plate, in which the food was infused, in portions. I serve this dish as an independent lunch or dinner, I just add a little sour cream and offer a few extra slices of bread.
Bon Appetit!

For taste, you can also add a few tablespoons of tomato paste or sauce.

This dish will only taste better if you let it stand for a few hours with the lid closed and then reheat it.

When choosing fish, pay attention to the expiration date and appearance product. So, for example, if the ice glaze is not smooth and uniform, but loose, then this most likely means that the fish was defrosted and frozen again several times, so it is better to refuse to buy such a product.