Fried fish in a frying pan with a side dish for lunch or dinner is an appetizing and tasty dish for the whole family. Many of us are not averse to enjoying delicious fried fish. You can buy fish to suit your taste all year round; it is an affordable, healthy and inexpensive product. It's easy to prepare and the results are amazing! The result is a juicy, aromatic, tender dish with a crispy crust.

This recipe contains a special marinade that even returns frozen fish to its original taste.
Ingredients:
Cod fillet – 300 g
Refined sunflower oil - 0.5 tbsp. l.
Marinade
Lemon - 0.25 pcs.
Sugar - 0.25 tsp.
Salt - 0.25 tsp.
Fresh parsley - 1 sprig
Ground black pepper - 1 pinch
Sunflower oil raf. - 1 tbsp. l.
Batter
Milk - 0.25 tbsp.
Wheat flour - 0.5 tbsp.
Baking powder - 0.25 tsp.
Sugar - 0.5 pinch
Salt - 0.5 pinch
Chicken eggs - 1 pc.

Preparation:

To prepare this dish, it is better to take fresh cod. Take only fillets from washed fish.

Prepare the marinade: mix salt, sugar, pepper.

Squeeze 1-2 tablespoons of lemon juice.

Pour in the oil and add chopped parsley.

Roll the drained fish pieces in the marinade on all sides. Then refrigerate for at least 30 minutes (up to 3 hours, depending on the quality of the fish).

Prepare the batter for cod

Mix milk, flour, egg.

Add sugar and baking powder.

Mix all ingredients well with a fork. Let it stand.

Dry the marinated fish with a paper towel.

Dip the cod pieces into the batter and fry in hot oil.

Fry on both sides until done.

Pour the remaining batter into the frying pan and prepare a snack pancake.

You can put fish in such a pancake, pour it with sour cream and horseradish sauce and eat it, it’s very tasty.

Place the finished fish on a paper towel to absorb excess oil.

Fried fish in a frying pan is ready. Serve it with a side dish or sauce. Bon appetit!

Video recipe on how to fry red fish and shrimp in a frying pan in cream

You will get very tasty juicy and tender red fish with shrimp in cream. A fragrant dish with a delicious taste - you'll lick your fingers!

Bon appetit!

Fried fish in a frying pan in flour. Everyone's favorite fried smelt - the simplest cooking recipe

A favorite and familiar fish from childhood! No one is indifferent - yummy! We choose fresh fish slightly larger than medium size with caviar. They fry it to their liking: either there is no need to gut it and they fry it whole, including the head, or they need to gut it and fry it without the head.
Ingredients:
Smelt – 1 kg
Flour - 100 grams
Salt to taste

The easiest way to fry fish

Smelt does not have scales as such, so it is enough to rinse the fish with running water. We cut off the head and gut each fish. Place the caviar in a separate container. Then rinse the fish again under running water. This is what we got.
Then salt the smelt and mix it in a bowl.

Now roll each fish in flour. Be sure to wear it completely, including the tails.

Salt the caviar and divide it into small pieces. Roll each one in flour. We will fry it too. It's better not to make large pieces, they won't cook well inside.

Place the fish in a frying pan with hot oil. We place the eggs somewhere next to it. Everything cooks quickly.

After the barrels have browned, turn them over to the other side. And remove from the pan. Then fry the next batch.

The smelt is ready! I also remember, along with this small fish, the no less tasty capelin and red mullet.

They eat smelt hot in the heat of the day, with their hands, burning their fingers and mouth! Start with the ponytail. Then divide into two halves. The backbone with ribs comes off very easily, so no bones will bother you.

You'll definitely eat half the plate! Then you can calm down and quickly prepare a salad of cucumbers, tomatoes and vegetable oil. This is the only thing that goes with smelt. No side dishes! And don't leave it until the next day. It will cool down and lose half of its divine taste.
Smelt caviar! Eaten at the very first moment. Very loved by children. Fried crispy tails! This is the second delicacy after caviar. Keep them away from children, otherwise they will have time to bite off all the tails of the fish on the plates before the feast. Bon appetit!

Delicious fried fish with onions and carrots - fry pollock with vegetables

Pollock is a common fish, inexpensive, tasty and absolutely universal in use.
And fried pollock is generally a classic of the Soviet cuisine genre, but today we will fry it a little differently. Instead of the usual flour, we will use corn flour, take fillets rather than pieces of fish, and at the very end we will complement the dish with fried vegetables. Very simple, fast and tasty!

Ingredients:
Carrots – 200 g
Onions - 200 g
Pollock fillet – 450 g
Corn flour - 100 g
Ground black pepper - 1 tsp.
Sunflower oil raf. — 60 ml
Extra salt to taste

Preparation:

Mix cornmeal with salt and pepper. Roll the fish pieces on all sides in the resulting mixture.

In heated oil, fry the fillet on both sides until golden brown over medium heat.

Place the fried fish on a paper towel to keep the crust crispy.

Then fry the carrots grated on a coarse grater and the onion cut into half rings. You can use the same pan where you fried the fish.

Serve the finished pollock fillet hot, along with fried vegetables. Mashed potatoes are perfect as a side dish for this dish. Bon appetit!

Romanov style fish frying pan recipe

Prepare a Romanov style fish frying pan for lunch or dinner. According to this recipe, the fish turns out juicy, tasty and satisfying. It's quick and easy to prepare. The most important thing is not to let the vegetables burn; to do this, add olive oil as needed when frying them. Sprinkle the finished dish with parsley and sprinkle with lemon juice.

Ingredients:
Carrots - 2 pcs.
Garlic - 6 cloves
Tiger shrimp 16/20 b/g - 6 pcs.
Honey - 20 g
Sea bream fillet - 1 piece (400-600 g)
Sea bass fillet - 1 piece (300-400 g)
Potatoes - 200 g
Medium onion - 1 pc.
Fresh thyme – 2 g
Celery root - 100 g
Butter - 50 g
Olive oil – 30 g
Salt, pepper to taste
Tomatoes pureed in their own juice - 150 g

How to cook delicious fish

Peel and cut the carrots, celery and potatoes into large cubes. Cut the onion into half rings. Crush the garlic and peel it.

Wash the prepared sea bream and sea bass fillets, dry and cut into small pieces. Clean the shrimp and remove the dorsal vein.

Heat 2 tbsp in a frying pan. l. olive oil and stir-fry the carrots over high heat for 2 minutes. Then add the potatoes and cook for another 2 minutes.

Add celery, cook for 2 minutes, add onion, cook for another 2 minutes. Add garlic and cook for another 1 minute. Remove the pan from the heat.

Place thyme, fish and shrimp, and pieces of butter on the vegetables. Pour honey, salt, pepper and add tomatoes.

Bake in the preheated oven for 10 minutes on the vertical grill setting. If your oven does not support this mode, increase the temperature to 230-250 C.

Remove from the oven, stir and serve directly from the pan. Bon appetit!

Fried river fish crucian carp in a frying pan in sour cream and cheese. Video recipe - you'll lick your fingers!

Delightfully tender and tasty river fish, cooked in a frying pan with sour cream and cheese, will not stay long on your table. They’ll eat it quickly, and they’ll also ask for more! After frying, sprinkle the hot crucian carp with grated cheese and cover the pan with a lid for 3 minutes. The cheese will melt during this time. When serving, decorate the dish with herbs.

Bon appetit!

Advice
Crucian carp is a rather dry fish. Therefore, fried crucian carp is poured not just with lemon juice, but with a mixture of lemon juice and oil.

Crucian carp are a very tasty river fish, but these bones! But if you cut the back of the fish in a special way, you will get a crispy fried fish with no bones.
Clean the fish from scales, remove the entrails and gills. Wash the prepared fish. And further...

On a note
Using a very sharp knife, make diamond-shaped slashes on the back of the fish. You need to cut through the back to the spine, cutting all the small bones. Cut the back on the other side of the fish in the same way.

Fried fish in a frying pan, breaded. Recipe Carp a la Petr Vok

This recipe has an interesting name. A recipe from Czech cuisine, and in the Czech Republic carp is highly respected. Maybe this fried carp was named after the cook who came up with this wonderful breading specifically for carp. Both households and guests will really like fried carp a la Petr Vok.
Ingredients:
Carp – 2 pcs. total weight 800 g
Ground black pepper
Salt to taste
Dry cumin - incomplete tsp.
Flour – 4-5 tbsp. l.
Ground red pepper - half a tsp.
Eggs – 2 pcs.
Garlic – 3 cloves
Breadcrumbs
Vegetable oil for frying

How to cook fried carp a la Petr Vok

We clean the fresh carp from scales, gut it, wash it and dry it with a paper towel.

Cut the carp into pieces, add salt, freshly ground pepper and sprinkle with caraway seeds.

Roll the carp in a mixture of flour and ground red pepper. Then soak all sides in beaten eggs with crushed or grated garlic. Then roll the carp pieces in breadcrumbs.

In heated sunflower oil over moderate heat, fry on both sides until golden brown.

Place on paper towels to absorb excess oil.

Fried carp is a very tasty and aromatic dish. Bon appetit!

Red fish in a frying pan in a creamy sauce with fettuccine. Video

And one more video recipe will help you diversify your menu.

Bon appetit!

Trout with vegetables - tasty and healthy

Fish is healthy! Vegetables contain many vitamins! Let's sum up the advantages, resulting in double benefits. Fish fried in aromatic oil with spices and baked in the oven with tomatoes, eggplants, zucchini and sweet peppers.
A quick way to cook trout. All you need to do is fry the fish with rosemary and garlic. Chop the vegetables coarsely, place everything on parchment, and wrap. Then wrap in foil and place the trout with vegetables in the oven. In a couple of minutes your kitchen will be filled with aroma. And after 15-20 minutes you can feel the taste of baked fish and vegetables.
Ingredients:
Trout - 2 pcs.
Zucchini - 0.5 pcs.
Eggplant - 1 pc.
Tomatoes - 3 pcs.
Sweet pepper, different colors - 2 pcs.
Onion - 1 large or 3 small
Garlic - 6 cloves
Rosemary - 1 tsp.
Olive oil
Flour for breading
Salt to taste

How to cook trout with vegetables

Salt the cleaned fish to taste. Dip in flour and fry in olive oil with a couple of crushed garlic cloves and rosemary.

While the fish is frying, crush the garlic with a knife and chop the onion coarsely.

Cut the pepper and eggplant into large cubes.

We do the same with zucchini and tomatoes.

Place the fried trout on parchment, place the vegetables on the sides of the fish, and drizzle with olive oil.

Fold the edges of the parchment tightly.

We transfer the parchment with fish and vegetables onto foil, and also wrap the edges tightly. Place the packaged trout with vegetables on a baking sheet and place in an oven preheated to 200 degrees for 15-20 minutes.

Place the finished trout with vegetables on a beautiful plate and invite your family to the table. Bon appetit!

I hope the recipes for fried fish in a frying pan from this publication will help you diversify your menu and choose your most delicious recipe. Healthy and tasty fish often graces our table both on weekdays and on holidays. It is easy to prepare and the results are amazing! The result is a juicy, aromatic, tender dish with a crispy crust.

Autumn has come and most often people are now looking at how to cook and and, prepare and, for the holiday table. I would like to ask you, if you liked the article and found it useful, that you share the article with your friends on social networks, the buttons of which are located both at the very top of the article and at the bottom.

Congratulations

Congratulations on the upcoming holiday! Delicious and beautiful Easter cakes for you! On the blog you will find it in the Postcards section. I wish you goodness, love, peace, happiness and prosperity!

P.S. Dear readers, I’m starting to take my first steps on YouTube. I created and set up my own channel for musical congratulations on the holidays. Support me on YouTube, please watch My first videos - musical congratulations on April 1, April Fool's Day, Easter, March 8, February 23, February 14, Valentine's Day, subscribe to the channel, like it. Share musical greetings with your loved ones on social networks. Now I will have more work, I will congratulate everyone on the holidays, and we have a lot of them!

P.S. Very soon the whole country will proudly celebrate Aviation and Cosmonautics Day on April 12. Our courageous cosmonauts invested so much effort in the exploration of outer space. And this wonderful holiday awaits you on my blog. For older people, this will be a small journey into the past, the world of childhood - remember the magnificent emotional films “Youths in the Universe”, “Solaris”, “Milky Way”. The red thread running through them is the hope and dream of humanity - the exploration of space, other planets, worlds, knowledge of the Universe. Enjoy watching!

Dear readers, another important and useful news from my blogging mentor Denis Povag. I recommend it to those who want to earn money:

The combination of protein in fish and fiber in vegetables creates an ideal meal option. Adherents of a healthy lifestyle often use it in their diet. The dish will help out in situations where guests are on the doorstep or you need to quickly prepare a light dinner for the whole family. A variety of fish varieties, variations in combinations of vegetables and cooking methods make it possible to create new culinary masterpieces every time.

How to cook fish with vegetables

To prepare this dish, you can use both river fish (pike perch, pike, carp) and sea fish (halibut, hake, pollock, mackerel). It is important to remove all bones from the fillet before cooking so as not to disturb the texture of the dish and not injure your guests.. Fish can be used fresh or frozen. To prevent fish pulp from disintegrating into fibers after defrosting, this should be done on a refrigerator shelf or at room temperature, no sudden changes (hot water, boiling water).

Also, if you can’t find fresh vegetables or you don’t have much time to cook, you can always use frozen mixed vegetables. Onions, carrots, tomatoes, zucchini, and eggplants go well with fish fillets. You can diversify the taste of the dish with the help of lemon juice, various seasonings, and spice sets. Often fish is cooked in tomato or cream sauce or a mixture of both.

Fish fillet with vegetables is fried in a frying pan, cooked in a slow cooker, baked or stewed in the oven. The cooking process takes on average from 30 minutes to one and a half hours, depending on the recipe. The result is an independent dish that does not need a side dish or other additives. It is balanced, tasty, satisfying, such food can feed the whole family and guests.

Fish and vegetables recipes

Today, in the wake of a healthy lifestyle, fish dishes have become very popular. Cooking fish with vegetables does not take much time, and the result can easily feed even an avid gourmet. Experienced housewives can safely vary recipes based on taste preferences. Beginners are advised to follow the step-by-step instructions with photos so that the dish is the way the author intended it.

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 86 kcal/100 grams.
• Cuisine: Russian.
• Difficulty: medium.

Easy to prepare, but very tasty stewed fish with vegetables will not leave family members and guests indifferent. A simple combination of just two vegetables: onions and carrots is suitable as a side dish or dressing for any fish. Tomato paste and lemon juice enrich the dish with flavor and give it original flavor notes. Sometimes lemon juice is replaced with vinegar.

Ingredients:

• fish – 1 kg;
• onions – 4 pcs.;
• carrots – 3 pcs.;
• vegetable oil – 40 ml;
• tomato paste – 20 g;
• lemon juice – 20 ml;
• salt – 5 g;
• pepper - optional.

Cooking method:

1. Peel and cut the onions into half rings.
2. Heat a frying pan with vegetable oil, place the onion there, fry for 1 minute over high heat, stirring regularly, then reduce the heat and cook for 5 minutes with the lid closed.
3. Peel, rinse, coarsely grate the carrots, add to the onions, mix, cook for 7 minutes until soft.
4. Add tomato paste and lemon juice, salt and pepper, stir the vegetable mixture, simmer for another minute and remove from heat.
5. Cut the cleaned fish without entrails and fins into pieces and salt well.
6. Place a third of the vegetable mixture on the bottom of the stewing dish.
7. Place fish and remaining vegetables on top.
8. If the fish is a dry species (pollock, hake, pike perch, pike), then you can add half a glass of clean water.
9. Cover the dish with foil or cover with a lid and place in an oven preheated to 220°C for 40 minutes.

Fried

• Time: 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 131 kcal/100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

A quick option for a complete and satisfying dinner is fish with vegetables in a frying pan. Fish fillets with a vegetable mixture are quickly fried and are cooked in a frying pan in a matter of minutes. You can further reduce cooking time by using frozen vegetables. The breading adds originality to the dish. Followers of proper nutrition can fry fish without breading mixture.

Ingredients:

• fish fillet – 400 g;
• bell pepper – 2 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• breadcrumbs (flour) – 60 g;
• vegetable oil – 60 ml;
• salt, pepper - optional.

Cooking method:

1. Thaw the fillets at room temperature if necessary.
2. Peel the top layer of carrots and onions, remove seeds from peppers, rinse the vegetables well, and dry.
3. Cut the fillet into small pieces, sprinkle with salt and pepper, leave for literally 3 minutes so that the flesh is saturated with spices.
4. Place the frying pan on the fire, heat the vegetable oil.
5. Dredge fish slices in flour or breadcrumbs.
6. Fry the fish evenly on all sides, remove from heat, the whole process should take no more than 5-7 minutes.
7. Cut the onion into thin half rings, grate the carrots coarsely, cut the bell pepper into strips.
8. In a separate pan with oil, fry the onion until translucent, then add the carrots and simmer for 3 minutes.
9. Then add the bell peppers to the pan and cook the vegetable mixture for about 10 minutes, stirring regularly.
10. At the end of frying, salt and pepper the vegetables, and if desired, you can add a little herbs.
11. You can serve fish and vegetables separately as a main dish and a side dish, or pre-mix them in one frying pan and simmer for several minutes over low heat.

Baked

• Time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 66 kcal/100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

A dish of fish and vegetables baked in the oven with a minimum amount of oil is a healthy, tasty and satisfying meal for the whole family. According to the recipe, the ingredients are prepared on a large baking sheet, but if desired, you can bake them in portioned pots. To do this, you need to cut all the products into smaller pieces. The dish turns out very aromatic and juicy. It can be consumed both hot and cold.

Ingredients:

• fish – 1 kg;
• tomato – 3 pcs.;
• zucchini – 2 pcs.;
• eggplant – 2 pcs.;
• bell pepper – 2 pcs.;
• onion – 1 pc.;
• vegetable oil – 20 ml;
• salt, pepper, spices for fish - optional.

Cooking method:

1. Rinse the fillet and sprinkle with spices.
2. Cut eggplants, zucchini, tomatoes into slices, sprinkle with salt and pepper, leave for 15 minutes.
3. Cut onions and sweet peppers into half rings.
4. Grease a baking sheet with vegetable oil, place onions, then fish, eggplants, bell peppers, zucchini, tomatoes.
5. Spray the workpiece with oil, cover the top with foil.
6. Bake at 180°C for 30 minutes, then remove the foil and cook for another 10 minutes.

Fish with vegetables in a slow cooker

• Time: 1 hour 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 112 kcal/100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

The fish turns out to be very tender if you cook it using a modern culinary assistant - a multicooker. Thanks to this cooking technology, the fillet is saturated with the flavors and aromas of the vegetables and sauce used in this recipe. Tomato and creamy dressing goes perfectly with any type of fish. The recipe uses sour cream, sometimes it is replaced with heavy cream.

Ingredients:

• onion – 1 pc.;
• carrots – 2 pcs.;
• vegetable oil – 40 ml;
• fish fillet – 500 g;
• tomato paste – 25 g;
• sour cream – 50 g;
• water – 100 ml;
• bay leaf – 1 pc.;
• salt, pepper - optional.

Cooking method:

1. Peel the vegetables, finely chop the onion, grate the carrots.
2. Place them in a multicooker, pour in vegetable oil and set the “Frying” mode (or “Baking”, if there is no previous option) for 20 minutes.
3. Stir the vegetable mixture occasionally while frying.
4. Transfer the vegetables to another bowl for a while.
5. Cut the fish into pieces and place on the bottom of the multicooker.
6. Place the prepared vegetable mixture on top.
7. Fill with water, add tomato paste, sour cream, stir.
8. Break the bay leaf and place it in a bowl, add spices to taste.
9. Close the multicooker lid and set the “Stew” mode for 1 hour.

Dietary

• Time: 1 hour 30 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 60 kcal/100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Delicious fish fillet with vegetables can also be dietary. To do this, it is important to use a minimum amount of vegetable or animal oil during cooking and choose low-fat fish fillets. Cooking in the oven makes the dish rich in taste, juicy and very aromatic. To make the dish as healthy and dietary as possible, use only natural spice sets..

Ingredients:

• fish fillet – 700 g;
• zucchini (pulp) – 300 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• tomato – 1 pc.;
• lemon – ½ piece;
• salt, sea salt, fish spices - optional.

Cooking method:

1. Rinse the fillet and dry with a paper towel.
2. Cut the fish into portions, season with salt, spices, and add lemon juice.
3. Finely chop the onion, the tomato into cubes, the zucchini and carrots into thin strips.
4. Heat a non-stick frying pan, add the onion, dry it a little, then add the zucchini, carrots, pour in a little water and fry until half cooked with the lid closed (about 5-7 minutes).
5. Then add the tomatoes, stir and remove from heat.
6. Place fish slices on the bottom of the baking container, and place the vegetable mixture on top in an even layer.
7. Place the dish in the oven at 180°C for half an hour.

Video

Fish stewed with vegetables in a frying pan,- an unusually tasty dish that can be quickly prepared for lunch or dinner. I used hake fillet, you can choose any other fish to your liking. The dish is light, juicy, and you and your family will love it.

Ingredients

To prepare fish stewed with vegetables in a frying pan, you will need:

fresh frozen hake fillet (or other fish) - 400 g;

onion - 1 pc.;

carrots (small) - 1 pc.;

sweet bell pepper - 1 pc.;

fresh tomatoes - 1-2 pcs.;

salt, spices for fish - to taste;

vegetable oil - 3 tbsp. l.;

bay leaf - 1-2 pcs.;

vegetable or fish broth (or water) - 100 ml.

Cooking steps

Cut the fillet into medium pieces, add salt and sprinkle with spices.

Cut the onion into half rings, carrots into thin slices. Heat a frying pan with vegetable oil and fry the onions and carrots for 3-4 minutes, stirring.
Add bell peppers cut into strips into the pan, add a little salt, and fry everything together over low heat for another 3-4 minutes.

Next, place the fish pieces on top of the vegetables.

Place circles or semi-circles of fresh tomatoes on the fish, pour in the broth, and add a bay leaf.

Cover the pan with a lid and simmer the vegetables and fish over low heat for 10-15 minutes, almost all of the broth should evaporate. Prepared very tasty, tender and juicy fish, stewed with vegetables in a frying pan, served with a side dish: rice, mashed potatoes, buckwheat and so on.

Enjoy your meal!

Fried fish

According to this recipe, the fish is fried whole with potatoes, carrots and lime, which can be replaced with lemon. Add spices to taste: it can be just salt and pepper, you can take your favorite spices for fish, or you can use a ready-made mixture “for fish dishes.” If you use ready-made seasoning, pay attention to the composition: the mixture, other than spices, should not contain any components.

FRIED FISH RECIPE

NECESSARY:

1 whole fresh fish (dorado, sea bass, river trout)
2 potatoes
1 carrot
1 tbsp. l. olive oil
0.5 red onion (you can use regular onion)
0.5 lime (or a quarter of a lemon)
A couple of sprigs of dill
Spices to taste

When the vegetables are sufficiently fried, place the fish in a frying pan directly on top of the potatoes and carrots

HOW TO COOK:

1. We clean the fish from scales, carefully cut out the fins, including on the back.

2. Carefully cut the belly with a knife and clean out the insides.

3. Rub the fish with spices (ready-made fish mixtures or just salt and pepper). Leave for some time (an hour or more).

4. Fry the fish rubbed with spices on both sides in a frying pan with olive oil for a couple of minutes on each side.

5. At this time, wash and peel the potatoes and carrots. (Here we turn the fish over to the other side). Cut the vegetables into slices approximately 0.5 mm thick. If the potatoes are large, you can cut them into quarters. On the contrary, we cut the carrots diagonally into ovals. However, this is not so important. Purely aesthetic approach.

6. Take the fried fish out of the pan and place it on a plate.

7. Fry the potatoes and carrots on both sides in the same frying pan where the fish was previously fried.

8. During this time, cut semicircles from the middle of half a lime and an onion.

9. On one side of the fish (any side or perhaps more fried) we make 3-5 (depending on the length of the fish) cuts. The knife must be kept tilted in relation to the table.

10. We insert semicircles of onion and lime into the cuts on the fish.

11. When the vegetables are sufficiently fried, place the fish in a frying pan directly on top of the potatoes and carrots. Simmer for a couple more minutes.

12. During this time, wash, dry and finely chop the dill.

13. Place the fish on a plate on top of vegetables soaked in fish juice, sprinkle with fresh dill - the dish is ready!

Fish snacks are ideal for the daily diet and look great on the holiday table. There are different options for preparing them, but fish dishes with vegetables are considered the most delicious and healthy. To make the treat tender and aromatic, you need to study what products fish fillet harmonizes with, and then boldly begin creating an exquisite delicacy.

When selecting a side dish for fish, you need to take into account its variety and method of cooking.

Typically, sirloin is combined with potatoes, cereals and even fruits, but the best option is plant products. Vegetables in any form are suitable for fish: stewed, fried, boiled, pickled and cheese.

Of these, preference should be given to:

• zucchini;
• green onions;
• carrots;
• spinach;
• cauliflower and Brussels sprouts;
• purple onions;
• beets;
• eggplants;
• green beans;
• tomatoes;
• green peas;
• parsley, dill, cilantro;
• cucumbers;
• celery;
• bell pepper;
• olives;
• sorrel.

The taste of any fish dishes becomes richer and brighter with the addition of aromatic spices:

• Mustard, bay leaf, garlic, hot and allspice can give them a special aroma.
• The fried treat will be made even tastier by coriander, lemon balm, black pepper, fennel, sweet almonds, and fresh herbs.
• And with boiled or stewed fish it is better to combine basil, onions, fennel, cloves and paprika.

Fish baked with vegetables in the oven

A juicy and light dish that will appeal to all supporters of a healthy diet. Fish with vegetables in the oven is easy to prepare, and the resulting result will definitely please you with its appetizing appearance and great taste.

Required components:

• pollock – 0.6 kg;
• bell pepper – 120 grams;
• tomatoes – 0.25 kg;
• two medium zucchini;
• large onion;
• suitable seasonings and salt - to your taste.

Cooking:

1. Peel and wash the vegetables. Then cut the tomatoes into slices and the onions into rings. Chop the zucchini into cubes and the pepper into long strips.
2. Place the chopped ingredients on a baking sheet greased with vegetable oil, add salt and season with spices.
3. Place the vegetables in the oven, heated to 195 degrees, and bake for fifteen minutes.
4. Cut the fish, remove all the bones, separate the fillets and wash them. Then treat with your favorite seasonings and sprinkle with lemon juice.
5. Remove the vegetables from the oven, stir them and place the pollock meat on top.
6. Place the dish back into the oven and cook for another ten minutes.

Serve fish baked with vegetables hot as an independent dish, with white sauce and slices of grain bread.

Cooking in a slow cooker

Using an electric oven, you can make a flavorful stew of fish meat and vegetables, spending a minimum of effort and time. Thanks to the use of unusual products, the taste of the snack is pleasantly spicy, so this recipe will be appreciated by all lovers of savory dishes.

Required components:

• carp – 0.8 kg;
• lemon – 50 grams;
• celery – 30 grams;
• flour – 70 grams;
• olives (green) – 65 grams;
• salt - as much as needed;
• three fresh tomatoes;
• sweet and hot peppers – 1 pc.;
• seasoning for fish.

Cooking:

1. Gut the carp, rinse well and dry. Then cut into pieces, add salt and seasoning.
2. Fry the fish on all sides in a frying pan with vegetable oil. Then place on a plate and sprinkle with lemon juice.
3. Cut the tomatoes into cubes. Peel the onion and chop into small squares. Grind the celery on a grater. Remove the stems and seeds from the peppers, then cut them into long strips.
4. Pour oil into the multicooker bowl, add onion and simmer for five minutes in the “Fry” mode. After this, add the chopped pepper and fry the food for about 3 - 4 minutes.
5. Now put olives and celery in a container, add salt and a little black pepper. Select the “Extinguishing” function and start the oven for ten minutes.
6. Then combine the vegetable stew with fried fish, set the same mode and cook in the slow cooker for another twenty minutes.

Let the fresh treat brew for a while in a sealed container, then place it on plates, garnish with dill sprigs and begin tasting.

In tomato sauce

Fish stewed with vegetables in tomato sauce is a juicy, simple and very nutritious dish.

Required components:

• silver carp meat – 0.75 kg;
• tomato (thick) – 65 grams;
• bulb;
• water – 230 ml;
• one carrot;
• salt, cloves, pepper, laurel leaves - at your discretion.

Cooking:

1. Clean and wash the silver carp, then chop it into medium pieces.
2. Turn the carrots into small shavings, cut the onion into half rings and place in a large saucepan.
3. Place fish pieces on top of the vegetables, then add salt and other seasonings.
4. Dissolve the tomato in water and pour it into the pan with the food.
5. Cover the dish with a lid, place on the stove and cook at low simmer for forty minutes.

The delicious delicacy is ready. Stewed fish in tomato sauce goes perfectly with boiled potatoes or fluffy rice.

Stewed fish with vegetables in a frying pan

Fish baked with vegetables in a frying pan is an excellent solution for an evening meal. The dish is prepared quickly and easily, and it is better to use sea fish with a minimum number of bones as the main ingredient.

Required components:

• tuna – 0.45 kg;
• carrots – 1 pc.;
• large onion;
• two tomatoes;
• small zucchini;
• salt and fish spices - as needed;
• water or meat broth - 120 ml.

Cooking:

1. Prepare the tuna - gut it, wash it thoroughly and divide it into equal parts. Then remove the fillet from the bones, salt and rub with spices.
2. Peel and chop the onion into strips, cut the carrots into slices.
3. Fry the vegetables in a frying pan with vegetable oil for three to four minutes.
4. Cut the zucchini into cubes, then add to the carrots and onions and simmer for another seven minutes.
5. Now place the tuna fillet on the vegetables. Cover it with chopped tomatoes, pour broth (or water), add salt and add a bay leaf. Place the frying pan on the fire.
6. Cover the dish with a lid and simmer for fifteen minutes. When almost all the liquid has evaporated, turn off the oven.

It is advisable to combine a dish of tuna and vegetables with ketchup, hot sauce and a side dish of any cereal.

How to cook with rice

A healthy and appetizing snack of rice, ripe vegetables and fish will lift your spirits and fill you up perfectly after a hard day. Such a treat can be quickly made in your kitchen, and the products needed for it can always be found in any store.

Required components:

• crucian carp – 0.8 kg;
• three small tomatoes;
• rice – 130 grams;
• bell pepper – 1 pc.;
• celery – 70 grams;
• vinegar (balsamic or apple) – 6 ml;
• seasonings for meat, salt - 5 grams each.
• vegetable oil – 75 ml;
• greens – 80 grams.

Cooking:

1. Clean the fish and make cuts on the carcass.
2. Pour oil into a container, then add salt and various spices.
3. Rub the crucian carp with the oil mixture and leave to soak well for half an hour.
4. Cut the tomatoes into slices, celery into small cubes, and pepper into strips.
5. Pour the rice into boiling water and boil, then place in a sieve.
6. Combine chopped vegetables with rice and chopped herbs, mix gently and place in a pan lined with baking paper.
7. Place prepared crucian carp on a mixture of rice and vegetables. Now you need to sprinkle the food with vinegar, cover with a layer of parchment and put in the oven for half an hour.

All that remains is to place the tender fish with rice and vegetables on a beautiful dish, put it on the table and treat it to family and friends.

On a vegetable bed

This hearty and beautiful treat is prepared in a frying pan or in the oven. The fish here is baked on top of vegetables, and as a result becomes incredibly tasty, soaked in their freshness and aroma.

Required components:

• cod – up to 1 kg;
• three large onions;
• mayonnaise – 90 grams;
• two large carrots;
• fragrant mixture for fish – 7 grams;
• four cloves of garlic;
• parsley – 8 sprigs;
• salt - to taste.

Cooking:

1. Chop the cleaned cod into pieces, then cover it with salt, aromatic seasonings and leave to marinate for twenty minutes.
2. Chop the onion into cubes, cut the carrots into squares. Then place them in a frying pan and fry in sunflower oil until golden brown with the addition of salt, chopped garlic and allspice.
3. Now place the fish on the vegetable mixture. Thoroughly soak the top of the dish with mayonnaise, close the lid tightly and simmer over low heat for about 45 minutes.

Cool the finished appetizer a little, then sprinkle with chopped parsley and serve with pickled mushrooms or sauerkraut.

Fish with vegetables in a steamer

A dietary dish of vegetables and fish, steamed in a slow cooker, will especially appeal to women who are watching their figure.

A low-fat and satisfying treat will perfectly satisfy your hunger and provide the body with useful substances.

Required components:

• mackerel - 500 grams;
• potatoes – 0.45 kg;
• onion - one head;
• cilantro, dill – 5 sprigs;
• carrots (small) – 2 pcs.;
• parsley root (large);
• laurel leaves – 2 pcs.;
• six peas of white and black pepper;
• lemon – 25 grams;
• sour cream (15%) – 120 grams.

Cooking:

1. Remove all fins and head from the mackerel, then gut it. Wash the carcass and cut into pieces 3 cm thick.
2. Place the meat in a bowl and sprinkle with lemon juice.
3. Peel all vegetables and wash well. Cut the potatoes into long slices, parsley root and carrots into cubes. Chop the onion into rings.
4. Salt the plant products, be sure to season with spices and stir.
5. Grease the multicooker bowl with oil, then place vegetables in it and pour in a little water (50 ml). Place a lattice with pieces of mackerel on top, add laurel leaves and peppercorns.
6. Cook under the closed lid in the “Fish” mode for fifteen minutes.

Place the hot delicacy in plates, top with sour cream, sprinkle with chopped herbs and offer for lunch as a separate dish.

Baking recipe in foil

A fish appetizer baked in the oven under a layer of foil has a rich, pleasant taste. In addition, a dish prepared in this way is incredibly healthy, as it retains all the necessary vitamins.

Required components:

• trout – 0.65 kg;
• six medium potatoes;
• salt, ground allspice, suneli hops - 3 grams each;
• two cloves of garlic;
• vegetable oil – 70 ml;
• green onions - 4 feathers.

Cooking:

1. Clean the trout and cut into steaks. Then grease it with a thin layer of vegetable oil.
2. Chop the peeled potatoes into slices, add salt, finely chopped garlic and onion. Then pour in a small amount of oil and stir.
3. Place the potatoes on a baking sheet, place the fish on top, sprinkle with khmeli-suneli, allspice and wrap in foil.
4. Place in the oven and bake at 180 degrees for about 35 minutes.
5. Then remove the foil from the baking sheet and bake the fish for another quarter of an hour until golden brown.

The dish of aromatic trout and crispy potatoes is ready. It is recommended to combine it with ketchup, homemade adjika and pickles.

With potatoes and mushrooms

For a formal banquet, you can prepare a delicious treat - fish stuffed with mushrooms, baked with potatoes.

For this dish, it is better to choose pike perch, since its meat is juicy, contains virtually no bones and harmonizes well with mushrooms.

Required components:

• pike perch – 900 grams;
• two small onions;
• potatoes – 400 grams;
• thyme, rosemary – 3 sprigs each;
• juice of half a lemon;
• boletus mushrooms – 320 grams.

Cooking:

1. Sprinkle the prepared fish carcass with salt and chopped thyme. Then pour in lemon juice and leave to soak for 15 minutes.
2. Cut the onions into cubes, porcini mushrooms into plates.
3. Place the onion in a frying pan with oil and fry it until transparent. Then add the mushrooms and simmer for eight minutes.
4. Cool the fried boletus mushrooms and stuff them into the fish. Then prick her abdomen tightly with toothpicks.
5. Cover a baking dish with foil and place pike perch on it. Then distribute sprigs of thyme and rosemary on the stuffed carcass.
6. Place the fish in the oven and cook for twenty minutes under foil at 200 degrees.
7. Cut the skin off the potatoes and boil until tender.
8. Remove the fish, remove the foil, place the potatoes around it and bake for another ten minutes until crispy.

Serve stuffed pike perch with potatoes on a large, beautiful tray, garnished with lettuce leaves and sliced ​​tomatoes.

Fish fillet with vegetables

A juicy appetizer of halibut fillet and vegetables will diversify the daily menu and will please everyone present at the family table. Fish prepared according to this recipe turns out very appetizing, with a pleasant aroma and taste.

Required components:

• halibut – up to 1 kg;
• sour cream (20%) – 110 grams;
• bulb;
• tomatoes – 200 grams;
• bell pepper – 1 pc.,
• flour – 60 grams.

Cooking:

1. Separate the loin from the halibut, rinse it with water and thoroughly remove the bones.
2. Sprinkle the meat with flour and fry in a hot frying pan on both sides.
3. Chop the onion into rings, cut the tomatoes into slices, and cut the pepper into long strips.
4. Mix vegetables, season with salt and desired seasonings.
5. On a greased baking sheet, place the sliced ​​vegetables. Place halibut pieces on top and cover the entire dish with sour cream.
6. Place the fish and vegetables in the oven for an hour. Bake at 185 degrees.
7. When the food is covered with a golden brown crust, the treat can be considered ready.

The dish is perfect for a quick lunch break or can serve as an additional snack during a holiday feast.

Under the cheese crust

To prepare this treat, any fish fillet is suitable. And vegetables, “fish” seasonings and cheese will give it a seductive look and a delicate, creamy taste.

Required components:

• fish – 0.55 kg;
• mustard – 12 grams;
• Dutch cheese – 120 grams;
• onion - head;
• one eggplant.

Cooking:

1. Chop the gutted and clean fish into pieces. Then generously coat with mustard, salt and sprinkle with spices.
2. Finely chop the onion and grate the cheese.
3. Chop the eggplant into cubes, then soak for half an hour in salted water to prevent it from becoming bitter.
4. Pour vegetable oil into a deep frying pan and fry the fish in it on all sides.
5. Then add chopped onion, eggplant to the fried fillet and cover everything with cheese.
6. Simmer, covered, at low simmer for up to a quarter of an hour. Then add heat so that the dish is fried at the bottom, and after a couple of minutes turn off the stove.

You can take a fish appetizer baked with cheese on a picnic or enjoy its taste during a long trip.

Required components:

• hake – 2 pcs.;
• white wine – 500 ml;
• celery – 85 grams;
• Provencal herbs, salt, white pepper - as needed;
• broccoli – 300 grams;
• olive oil – 43ml;
• lemon.

Cooking:

1. Clean the fish from scales and entrails, wash and dry with a towel.
2. Mix the oil with spices and rub the meat carcasses with the resulting mixture.
3. Cut the lemon into thin slices and place them in the slits on the surface of the fish.
4. Cut the celery into cubes, divide the broccoli into separate segments.
5. Place celery in the pan, sprinkle it with herbs, salt and place the fish on top.
6. Add squares of butter to the products, pour in wine and place in the oven (180 degrees) for 25 minutes.
7. Place broccoli in boiling salted water and cook for three minutes.

Place boiled cabbage in plates, place fish on top, pour hollandaise sauce over everything and serve with a slice of fresh lemon.

Here you can use any breed of sea fish: pink salmon, salmon, trout, chum salmon - it will turn out equally tasty.

Required components:

• salmon – 1 pc.;
• two carrots;
• classic mayonnaise – 85 grams;
• salt – 3 – 4 grams;
• medium sized onion;
• spices – 5 grams;
• cheese (hard) – 220 grams.

Cooking:

1. Cut the carrots into small cubes, the onion into half rings. Fry for seven minutes in a frying pan with oil, then cool.
2. Separate the fillet from the fish carcass, then add salt and treat it with spices.
3. Then place the meat in a mold, cover with the carrot-onion mixture and cover with cheese shavings.
4. Heat the oven to 195 degrees and place the salmon pan in it for half an hour, greasing each piece with mayonnaise.

Place the baked red fish on a beautiful dish and serve it with homemade ketchup and a side dish of mashed potatoes.

The appetizer will have an excellent taste and wonderful aroma if the fillet is marinated in a mixture of spices, vegetables and spices before frying.

Required components:

• sea ​​fish meat – 750 grams;
• six cloves of garlic;
• three chili pods;
• onion (small) – 2 pcs.;
• brown sugar – 60 grams;
• black and allspice, cinnamon, sea salt - to your taste;
• green lemon slices – 40 grams;
• nutmeg – 8 grams;
• thyme leaves – 40 grams.

Cooking:

1. Combine all ingredients (except fish) and grind in a blender to form a viscous mass.
2. Place the fish fillet in a plastic container and pour the prepared marinade over it. Then put in the refrigerator for 5 – 7 hours.
3. Preheat the grill, place the fish on the grill and fry on each side for 5 - 7 minutes.

Cut the fried meat into portions and serve with lemon slices, white bread and herbs. Bon appetit!