Fish under marinade in the oven

Fish under marinade in the oven: two forms of serving one block. Fish under marinade in the oven has a peculiar taste and undoubted benefits (if you do not use vinegar, as in this recipe). To increase the benefits of the dish, it is not necessary to fry either vegetables or the fish itself too much - light roasting and stewing is quite enough. Then such a fish can be served to both children and the elderly. If you want to cook fish with marinade for the second, then make a delicious mashed potato for a side dish - on its neutral background, the taste of fish will reveal more.

naniki

The author of the recipe

Winner of the contest Best Recipe of the Week February 25 - March 3

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Fish

500

Carrots

1.5

Onion

Salt

to taste

Sugar

Apple cider vinegar

to taste

Tomato paste

Water

0.5

Peppercorns

Carnation

Bay leaf

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 52 % 11 g

Carbohydrates 38 % 8 g

132 kcal

GI: 88 / 0 / 13

Step-by-step cooking

Cooking time: 55 min

Step 1:
How to make fish under marinade in the oven? Take the products from the list. A set of spices for the marinade can be supplemented with your own spices, additionally, if desired, you can include some mild vinegar in the composition of the components: apple, balsamic or other. Especially if you want to serve fish with marinade as a cold snack.
Step 2:
Clean the fish, rinse well and dry with paper towels. Sea non-bony fish, even white, even salmon, will do well. Cut the fish into portions.
Step 3:
Salt the fish, pepper with ground black pepper, roll each piece in flour.
Step 4:
Preheat a frying pan with oil, fry the pieces of fish on one side.
Step 5:
Then flip and fry on the other side. Put the fish on a plate.
Step 6:
Grate the carrots on a coarse grater or pass them through the shredder of the combine. Fry the prepared carrots in the same pan.
Step 7:
Add the onion and continue roasting.
Step 8:
Add spices, tomato paste and water to the vegetables. Put out the mixture for five minutes.
Step 9:
Take a deep baking dish. Put half of the prepared vegetable marinade.
Step 10:
Place pieces of fried fish on top of the marinade.
Step 11:
Cover again with a layer of marinade. Cover the mold with foil and put it in an oven heated to 180 degrees. Bake the fish under the marinade for about half an hour.
Step 12:
Serve the fish under marinade in the oven hot as a second course, you can additionally prepare a side dish, mashed potatoes will be ideal. If you want to use fish under marinade as a cold snack, then cool it and serve it on the snack table.

Fish under marinade in the oven is a wonderful, sometimes unforgivably forgotten dish by cooks. And it was once very common in the network of Soviet canteens and cafes, besides, the dish has a dual form of serving: it can be served as a main hot or as a cold snack. For cooking fish under marinade in the oven, any non-bony fish is suitable, fish of the cod family or inexpensive types of salmon are often used. I prefer white fish cooked in this way.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.