Eating fish dishes should be regular. You need to eat fish at least once a week. But it's best if you cook fish dishes as often as possible. Both children and adults love cod. This fish is low-fat, therefore it is good in dietary nutrition. It is perfectly absorbed and delivers the necessary trace elements to our body.

Useful cod fish

Fatty acids strengthen the skin, help tired eyesight to recover. People who often eat fish are less prone to nervous exhaustion. Cod fillet can strengthen memory, improve digestion and give shine to your hair and nails. Would you like to feed your family with delicious and healthy food? It's time to remember these qualities of fish. In this article, we will present to your attention recipes for cod marinade with a photo. Marinade makes the fish dish more juicy and flavorful. He prepares without any difficulty. And the fish in it turns out to be not only tasty, but, which is no less important, also beautiful. You can see this for yourself by looking at the photo of cod under the marinade.

The most famous recipe

And let's get down to business. Classics are always timely, and in the case of recipes, this rule is no exception. Therefore, the first recipe to be considered will be the classic version. We will cook cod marinated with carrots and onions from these products:

• Cod fillet - its approximate amount will be a kilogram or one and a half.
• The flour in which we will fry the fish pieces is about a glass.
• 3-4 pieces of onions.
• Tomato paste - 2 large spoons.
• Water - about 0.5 liters.
• Carrots - about 2 pieces.
• Salt, seasonings.
• Lean oil without aroma.
• Table vinegar 9%.

Step by step cooking cod marinated with carrots and onions:

1. We prepare fillet pieces of the required size.
2. Pour salt into the flour and, roll the fish fillets in this dry mixture, fry it on vegetable oil... The pan should have a thick bottom so your fish will not collapse during frying. Fry it until golden brown on both sides.
3. Cooking the most important thing - the marinade. Peel the onion and cut it into half rings. Pass the carrots through a coarse grater.
4. Pass the carrot-onion duo in a frying pan with vegetable oil.
5. We send tomato and vinegar to the pan. Don't breathe over vinegar when pouring it over vegetables!
6. Salt and season the vegetable dressing. Use ready-made fish spice kits. They will make the dish more colorful.
7. At the moment when the vegetables reach readiness, you need to pour hot water into the pan. And in order for our cod under the marinade to turn out absolutely magnificent, we will add fresh dill to the marinade and add a laurel leaf.
8. We give the marinade to a boil. Now you can put fish fillets into it.
9. You can serve hot marinated cod for dinner. But if you leave the finished dish for 6 hours in a cool place, then the fish will absorb the marinade and become even tastier.

Cooking cod in the oven

Cooking this dish in the oven can free up some time for other matters of the hostess. And the taste will be strikingly different from marinade cod cooked in a pan.

Products for making the recipe a reality:

• A kilogram of cod.
• 2 carrots and 1 onion.
• 3-5 tomatoes.
• Sweet pepper - 2-3 pieces.
• Salt and spices.

Marinated cod - recipe

Marinated cod in a slow cooker

This assistant entered our kitchens and was really liked by many housewives. How can you get around it when preparing a delicious cod dish? Moreover, in a multicooker, the fish will be simply incomparable. Try it yourself.

Ingredients:

• A kilogram of cod.
• 4 pieces of onions.
• Half a glass of flour.
• 2-4 carrots.
• 5-7 tablespoons of tomato (you can take ketchup).
• Glass of water.
• Laurel leaf.
• Sugar - 1 tablespoon.
• Vinegar 9% - a tablespoon.

Cooking delicious cod

1. Fish fillets must be prepared. We cut it into convenient portions, rinse.
2. Pour 4 large tablespoons of vegetable oil into the bowl of the kitchen assistant. In the "Baking" mode, start frying the pieces of fish. Fry, roll in flour and salt, on both sides, evenly.
3. Put the finished fillet pieces separately.
4. Without disabling this mode, we continue to cook onions and carrots in the bowl. We fry vegetables until half cooked. Cut the onion into half rings, pass the carrots through a grater.
5. Pour a glass of hot water into the sautéed vegetables and, covering with a lid, let the water boil. Mix and salt the marinade.
6. When the marinade boils, we immerse the fish pieces in it.
7. We introduce vinegar and spices with your favorite herbs.
8. We set up "Quenching" and forget about the fish for half an hour.
9. After this time, you can enjoy a delicious and, most importantly, healthy dish.

Once this fish did not enjoy the favor of gourmets. She was considered the cheapest and most common. But as you could see, if you put a particle of your soul into the preparation of a dish, such cod turns out to be very tender, tasty and aromatic.

Grilled cod

We invite you to try the fish not only at home, but also in the fresh air. If you have a grill, then you will surely appreciate the recipe for cod marinade with lemon juice.

We need the following products:

• Cod flakes.
• 1 juicy lemon.
• Lean oil - 50 milliliters.
• Tomatoes in the amount of 5 pieces.
• Spices.

And this is how we will cook grilled fish:

1. In a bowl, mix the oil and juice of the whole lemon.
2. Add garlic squeezed through a press there.
3. Stir the resulting sauce and add spices to it.
4. Cut the tomatoes into slices or slices and put them in a separate heat-resistant form.
5. Cod should be dipped in fragrant oil with lemon juice.
6. Each piece is dipped separately and placed on a tomato "pillow". Sprinkle the fish fillets on top with pepper and salt.
7. Pour the remaining marinade over all the ingredients in the mold and grill the dish.

Cod under the marinade - remember the useful and tasty dish?

Hello my friends!

5 rules of proper nutrition from Olga Dekker

Choose a convenient messenger to get

Dishes that help us get rid of extra pounds and raise self-esteem are conventionally divided into three types:

1. Everyone has long known - the same buckwheat or chicken breast.
2. Latest developments - with products that have recently appeared on the market.
3. Those that can be called "Useful Retro" They were cooked by our mothers and grandmothers. ;)

They didn't even think that they were preparing low-calorie meals! And now we are discovering our favorite dishes from childhood from a new side! :)

Today marinade cod awaits you ...

More precisely, a recipe with a photo, following which you can easily cook a delicious fish! And get ready to be amazed at the unexpected variety. ;)

By tradition, before we get down to business, we will create for ourselves ...

Musical accompaniment

Let Sarah McLachlan's song "Angel" inspire us this time

Have you turned it on? Well, that means you can move on to the step by step recipe. :)

Products:

For such cod in the marinade, we do not need much time. After all, we will not wait for hours when it is infused, marinated ;)

We will do everything very quickly. So…

Recipe:

By the way, want to make sure it's low in calories? Now I will delight you! ;)

Quantity matters

So, the calorie content of cod under the marinade: in 100 grams - 51, 4 kcal!

• Proteins - 8.6 g;
• Fat - 0.3 g;
• Carbohydrates - 3, 6 g;

I just dance for joy when I see such numbers! ;)

Not food, but pure delight, right? The calorie content is fabulously low, the taste is great ... And how many benefits! :)

Cod is an amazing fish! Did you know, for example, that dishes from it

• increase the body's resistance to colds and infectious diseases!
• And they also have a beneficial effect on the metabolism! And this is very important for losing weight, right?

Therefore, please pay attention to what products you combine this tasty, healthy fish with.

Right choice

It will be great if you serve cod with or.

As for the promised variety, take a look for yourself ...

Unlimited fantasy

Classic types of marinades mean that fish or meat is left in them for several hours - soak, soften. But cod does not need to be softened at all - it can be cooked very quickly if desired.

What we did ;)

By the way, in a multicooker you can cook such cod in 40 minutes. And in a frying pan it will turn out even faster than in an oven - 20 minutes :)

But it seems to me that the baked dish tastes brighter and richer.

Instead of onion-carrot-tomato marinade, cod can be coated with a wide variety of foods!

• How do you, for example, such a trio: red onion, celery, apple? :)
• Or spinach, mushrooms, nuts? Or squash, parsley, green beans?
• The fish is also covered with a layer of baked sweet peppers puree or a kind of boiled bean paste.
• And they make a sauce from tangerines and ginger or from persimmons and feta cheese!

And this is just a small part of the options!

If you wish, at least every day you can cook something wonderful and even unusual at home! Enough recipes ;)

Of course, you know how to cook cod too - everyone has their own favorite recipes!

Health to you and your families!

Every day, all housewives want to delight their loved ones with delicious, varied and healthy food. Today we will share a recipe for making delicious cod fish. Cod is a useful and low-calorie product that has a beneficial effect on the heart and blood vessels, increases immunity, acts as a source of Omega-3 fatty acids, contains the necessary micro- and macroelements, namely, iodine, which is so necessary for the thyroid gland.

Cooking cod with marinade: what products are needed?

Cod under the marinade is enough simple recipe in cooking, which combines all the necessary characteristics of a dish: fast, healthy, and with vegetables - doubly useful, tasty and cheap.

If a feast is planned, marinade cod is an excellent dish to surprise guests. It should be prepared in advance and sent to the refrigerator, so the dish will be tastier and richer.

So let's take a look at the classic pickled cod recipe.

We need:

• Cod fillet - 0.5-0.9 kg
• Lemon juice - 1 tablespoon
• Wheat flour - 100-150 g
• Spices of your choice

For the marinade:

• 200 g carrots
• 1 large onion
• Vegetable oil
• Tomato
• Vinegar 9% - 1 tbsp
• Salt, pepper (to taste)

The cooking time for our aromatic and delicate dish is 30 minutes.

Cooking delicious fish

Cooking method:

• We take the fish to work, wash it, peel it, cut it into small pieces (the product must be chilled or defrosted without excess moisture).
• Put the fish in a bowl, add salt and pepper, pour in lemon juice (if you like new tastes, you can add special seasonings for fish), leave the fish in this form for 10 minutes, so that it is slightly marinated.
• Add flour to the sliced ​​fish and mix everything well.
• Put the pieces of fish in a preheated pan and fry until golden brown.
• To prepare the marinade, we cook vegetables: wash, peel, cut the onion in half rings, cubes or even smaller, as you like, fry on fire until golden brown, add grated carrots (if you rub on a fine grater, the dish turns out to be softer), stew vegetables on low heat, until they become soft.
• Season vegetable frying with tomato paste or ketchup (it will be tastier with homemade ketchup), add half a glass of water and simmer for a few more minutes. Another way: add tomato, salt and seasonings, vinegar to boiled water, send to stewed vegetables, bring the mass to a boil, and then simmer for another 5 minutes over low heat.
• Prepare a container and lay out the finished ingredients in layers: a layer of fish (the pieces should be very small), a layer of vegetables, etc. Housewives recommend starting and ending laying out with vegetables.
• Leave the prepared fish and vegetable mixture on the fire and simmer under the lid for another 15 minutes. If the marinade is boiling over, you can safely add more water.
• Put the container with yummy in the refrigerator.
• The dish is served to the table as a cold appetizer for main courses or with a side dish in the form of porridge or potatoes.

This recipe can be used to cook fish in the oven and slow cooker.

Secrets for a delicious meal

To make your dish juicy, tender and very tasty, we will reveal a few secrets and little tricks:

• It is better to use the fish whole, so when cutting and frying it will not come apart
• It is worth making sure that the vegetables are not overcooked, as they lose moisture and their juiciness.
• Do not get carried away with adding a lot of seasonings, they will make the fish taste less pronounced.

Always add a little lemon or lemon juice to a fish meal, as these products love each other and make the perfect composition Bon Appetit!

Cod dishes are popular both because of the prevalence of the product itself and because of its properties. Rarely does a fish “keep its shape” so well and so intensively absorb the juices of the surrounding products. It fries, surprisingly, quickly, but in the oven it is better to overexpose it a little.

It is convenient to cut large enough carcasses into portioned pieces, and a small amount, or rather almost complete absence, of seeds in the pulp allows you to safely serve cod to children. It all depends on the marinade, guessing once, you will get a wonderful dish that keeps well in the refrigerator - juicy, healthy and nutritious.

Marinated cod - general cooking principles

Cod meat itself, after frying or boiling, turns out to be dryish, and therefore the fish is best cooked under a vegetable marinade. In order not to complicate the technology, fish and marinade are prepared separately. Then the fried or boiled pieces of fish are layered with marinade or mixed with it. Further preparation depends on the recipe.

According to the classic recipe, marinated cod can be cooked in a pan, stewed in a slow cooker, baked in the oven, or simply transferred with marinade and let stand for a while to soak.

The main and unchanged components of the classic recipe for vegetable marinade for cod are carrots and onions, sautéed in vegetable oil with tomato or fresh tomatoes. According to the classic recipe, the marinade must be sweet and sour. Therefore, table or wine vinegar is added to vegetables after sautéing with tomato. Often, vinegar is replaced with lemon or lemon juice, wine or sour apples.

The marinade is sweetened with granulated sugar, sometimes replacing it with honey. Spices and herbs are added to taste.

Pickled cod: a classic vinegar recipe

Ingredients:

700 gr. cod steaks;

Three heads of bitter white onions;

Two large carrots;

100 g white baking flour;

Five tablespoons of thick, natural tomato;

Incomplete glass of drinking water;

A tablespoon of 9% vinegar;

Six tablespoons of olive oil.

Cooking method:

1. Cut the onion into medium or slightly smaller pieces, grate the carrots with a coarse grater.

2. In a saucepan or thick-walled skillet, heat a couple of tablespoons of vegetable fat and lower the chopped vegetables. Stirring systematically, cook for about three minutes on low heat, until they soften.

3. Season to taste, add a little salt and tomato. Pour in vinegar, water and, increasing the heat, bring to a boil. Reduce heat again and cook the sauce for another five minutes.

4. Carefully scrape the skins of the previously defrosted cod steaks with a knife. Dip the fish in flour and fry in oil on all sides until tender. Refrigerate, separate the meat from the bones and skin, break it into small pieces with a fork.

5. Place half of the still hot marinade on the bottom of the saucepan. Spread the pieces of fried cod over it and cover with the remaining vegetables.

6. Cover the saucepan with a lid and simmer the dish over low heat for a quarter of an hour.

Pickled cod: a classic recipe with fresh tomatoes in the oven

Ingredients:

A pound of cod (fillet);

Five small carrots;

Four large onions;

Five fresh medium-sized tomatoes;

Two tablespoons of quality flour;

Large leaf of lavrushka;

Three peas of allspice.

Cooking method:

1. Rinse defrosted cod fillets well and blot several times with a towel or napkin.

2. Cut the fillet into pieces, three centimeters wide, add a little salt and fry in vegetable oil, achieving a pleasant golden hue.

3. Take any fireproof dish and spread the pieces of fried fish on the bottom. You can use a wide skillet or pot without plastic handles.

4. Fry thin half rings of onion until transparent in boiling vegetable fat. Add the coarsely grated carrots and heat until the carrots are brighter in color and slightly softened.

5. After that, add the tomatoes cut into small slices to the vegetables and simmer everything together for another 10 minutes.

6. Add lavrushka, allspice peas and grind vegetables with flour. While stirring, pour in a third of a glass of boiled but cooled water and heat slightly with minimal heat.

7. Put the prepared hot marinade over the fish spread out in the form, and place in the hot oven for 25 minutes (160 degrees).

Marinated cod in the oven

Ingredients:

Cod - one and a half kilograms;

Large onion;

Two sweet bell peppers;

Carrots - 2 pcs.;

White baking flour - 1 tbsp l .;

200 gr. unsalted tomato paste;

Dry herbs and spices to taste.

Cooking method:

1. Finely chopped carrots and half rings of onions, fry for 3 minutes over low heat in refined sunflower oil. During this time, the vegetables will soften slightly and give their juice to the marinade.

2. Add tomato and chopped straws bell pepper... Stir and simmer for a quarter of an hour.

3. At the end of cooking, season with salt, spices and dry herbs to your liking. You can sweeten it slightly, but this is not for everybody.

4. Scrape the skin of previously thawed fish with a knife to remove the remnants of the scales. Gut the remaining entrails and rinse well, especially the abdomen. Cut off the fins, remove the tails with a knife. Dry and cut into the desired size.

5. Put most of the marinade in a mold, spread the pieces of raw cod over it and bake at 180 degrees for about a quarter of an hour.

6. After that, remove the mold from the oven, cover the pieces of fish with the remaining marinade and put back in the hot oven, but now for only 10 minutes.

Pickled cod: a classic multicooker recipe

Ingredients:

A kilogram of cod fillet;

Five large carrots;

Four onion heads;

Half a glass of white flour;

One glass of drinking water;

Half a liter of pure, spice-free tomato;

Four carnation umbrellas;

Two small leaves of lavrushka;

A spoonful of vinegar, best of all wine;

A spoonful of granulated sugar;

To taste - allspice peas.

Cooking method:

1. Wash the defrosted fillets in advance and blot with a towel, cut into medium-sized rectangular pieces.

2. Set the Bake function on the multicooker panel. Pour two tablespoons of pure oil into a bowl and fry the pieces of fish in it. Be sure to bread the cod in flour before frying.

3. Put the fried fish in a separate bowl, and in a clean bowl, pour two more tablespoons of oil and dip the onion, chopped in half rings, into it. Fry without changing the mode until it becomes transparent.

4. Then put the onion, and save the carrots cut into thin strips until half cooked in the same amount of oil.

5. Add previously sautéed onions, unsalted tomato paste and all prepared spices. You don't need to add vinegar yet.

6. Pour vegetables with water and, closing the lid of the multicooker, bring to a boil.

7. Then change the mode to "Stew" and continue cooking.

8. After 10 minutes, open the lid, pour in the vinegar, salt, stir and taste. If necessary, add the missing ingredients and place the fried fish in the marinade. Stir gently, being careful not to break the pieces, and leave to simmer for one hour.

Marinated cod in the oven with wine

Ingredients:

A kilogram, or slightly less, of large cod;

2-3 onions;

Small carrots;

A large spoonful of thick, non-spicy tomato;

Half a lemon;

0.3 cups "Cahors";

5 peppercorns;

Lavrushka.

Cooking method:

1. We clean the fish carcasses of scales, cut off the fins, slightly grabbing the skin, gut and cut into medium-sized pieces. We cut along the back to the ridge and add salt.

2. Pour a pinch of coarse salt on the bottom of an ordinary frying pan without special coatings, heat it up and pour in oil. We wipe the pieces of cod from moisture, bread with flour, making sure there are no lumps, and fry, turning in all directions.

3. Fry the coarse carrots and onions, chopped and then chopped with a knife. We continue the process until the vegetables are noticeable softening. Pour wine into the pan, lower the lemon rings. Further, undiluted tomato and seasonings are also added there.

4. We bring the dish to condition in a non-metallic container - porcelain, glass, etc. First, place the fish not very tightly, on top of it - the marinade.

5. It remains to warm up the dish in the oven at 180 degrees. If you wish, you can boil half a glass of dry red wine (not Cahors wine) at the same time to get rid of alcohol, cool and water the edges of the dish a little while serving.

Boiled cod marinade: a classic recipe

Ingredients:

Fillet of large cod - 1 kg;

300 gr. carrots;

2 tablespoons of sifted flour;

200 gr. salad onions;

0.5 cups of ketchup without strong flavors;

50 grams of sugar;

Light spices to choose from.

Cooking method:

1. Boil portioned pieces of pre-cut fish, almost bringing them to full readiness. We do this by lowering the cod into boiling water, where the spices and onion have boiled for a couple of minutes. Remove from heat and quickly and carefully remove the pieces from the broth.

2. Slightly chopped onions and medium-length carrot strips quickly fry in boiling oil. Do not let the vegetables darken, you only need to achieve softening.

3. Add ketchup and sugar, simmer without covering and lower the temperature slightly, for 8-10 minutes, until a noticeable change in consistency.

4. In 100 ml of previously obtained fish broth we dilute the flour and pour it over the vegetables. Add salt and pepper, removing the sample. We achieve the required viscosity by adding the same fish broth, the time for warming up the marinade is not limited, but you should not overexpose.

5. Divide the vegetable marinade into three parts, and the fish in half, put the dish in a bowl of the appropriate size, placing the marinade on top and bottom. Between these layers there will be two layers of fish, also sandwiched with marinade.

Recipe for cod marinade in an oven baked in foil

Ingredients:

Kilogram of cod, gutted, of any size

Onions - up to half a kilogram;

0.5 heads of garlic;

"Rkatsiteli" - 1 glass, plus a little in reserve;

Large and juicy carrots - 1 pc .;

A tablespoon of good honey;

Juice of 0.3 medium, thin-skinned lemon;

Large, fleshy tomato;

Lavrushka - a few sheets;

Ground aromatic pepper.

Cooking method:

1. Mix salt with spices and rub the gutted and peeled fish with them. Pre-cut the carcass into pieces weighing up to 100 grams. We put it tightly in a bowl, and fill it with wine, shake it a little so that it penetrates between the pieces. After waiting at least half an hour, we drain the liquid. We blot the fish from moisture and residual spices, put it on a brazier, wrapped in foil, and bake.

2. Cut the onion into large, clear half rings and pour boiling water for a minute. In this way we remove the bitterness, rinse the onion in a large volume of cold water.

3. Put honey, a couple of tablespoons of good oil, leaves of lavrushka and sprinkle with grated carrots to the onion in a heated frying pan. We simmer everything together for three minutes.

4. Peel the tomato - scald it with boiling water and remove it with a knife blade. Grate and stir in vegetables, salt and add lemon juice. We maintain at the very minimum heating for up to five minutes.

5. If the pan is thick-walled and deep enough, put some of the marinade temporarily in another dish. Place the pieces of baked fish and the marinade in layers; the vegetable layers must be the first and last. It remains to warm up, about 10 minutes, so that the marinade is slightly absorbed into the fish.

Marinated cod - cooking tricks and tips

Do not fry carrots and onions too much, otherwise the marinade will turn out to be dry.

Add vinegar, lemon juice or lemon juice in small portions, stirring and taking a sample each time. If the recipe allows it, it is best to mix the vinegar with other liquids to keep it at the lowest possible concentration.

Before breading pieces of fish, be sure to inspect and wipe them off. Remove all large pieces of spice. It is also good to inspect the pieces after breading. When doused in flour, it gets knocked down in lumps, and they can stick to the fish, and later burn in boiling oil.

Step-by-step recipes for making spicy cod with carrot marinade (+ recipe with photo)

2019-04-20 Natalia Danchishak and Alena Kameneva

Grade
recipe

31039

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

11 gr.

4 gr.

Carbohydrates

4 gr.

94 kcal.

Option 1. The classic recipe for cod with carrots and onions

Cod marinated with carrots - very tasty, satisfying and appetizing! We choose fresh frozen cod, without damage, so that the carcass of the fish is even and beautiful. We make the marinade from carrots and onions, with the addition of tomato. Add a pinch of granulated sugar to the marinade, so the taste will be brighter and sweeter. The combination of cod and tomato sauce is unmatched.

You can serve cod to the table with mashed potatoes, you can also add buckwheat or your favorite porridge, vegetables, herbs and pickles. Marinated cod is perfect for lunch or dinner.

Ingredients:

• Cod - 200 g
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Tomato paste - 1 tablespoon
• Water - 100 ml
• Salt, pepper - to taste
• Sugar - a pinch

Step by step recipe with photo

Prepare all products according to the list. Remove the cod from the freezer in advance, defrost the carcass, clean and rinse if necessary. Cut the cod into small portions.

Use a heavy-walled pan or saucepan. Peel the onion, rinse and dry. Cut the onion into small cubes and transfer to the pan.

Peel and wash carrots, dry. Grate the carrots on a medium grater or cut into thin strips.

Combine tomato paste and clean water in a cup, stir and pour the tomato into the pan, heat for 4-5 minutes, season with salt, pepper and a pinch of sugar.

Fold the pieces of cod into the prepared marinade. Cover the frying pan with a lid and place over medium heat. Simmer the cod for 20 minutes. After a while, serve the fish to the table.

Enjoy your meal!

Option 2. A quick recipe for cod with carrots and onions

Marinated cod is an incredibly tasty dish that was invented by Soviet housewives. In times of total scarcity, they had to invent delicious dishes from available products.

Ingredients:

• 600 g of cod;
• spices;
• 200 g carrots;
• lemon juice - 10 ml;
• 100 g onions;
• 80 g tomato paste;
• 80 ml of lean oil.

How to quickly cook cod with carrots and onions

If the cod is frozen, defrost it. We clean the fish from the scales, wash and separate the fillets from the bones. Cut the fillet pieces into two centimeters wide pieces.

Put the cod fillet pieces in a deep bowl, salt, season with pepper and sprinkle with lemon juice. Stir and leave to marinate for ten minutes.

After the allotted time, add flour to the fish and stir. Fry fillet pieces in hot vegetable oil until golden brown.

We clean and wash vegetables. Chop the onion in half rings. Put in the same pan where the cod was fried, sauté until transparent. Coarsely peeled and washed carrots, add to the onion and simmer, stirring occasionally, until soft. Season the vegetables with tomato, pour in half a glass of water, stir and continue to simmer until the vegetables are ready.

We spread the fried cod in a container, layering with a vegetable mixture. Close the lid and put it in the refrigerator.

The longer the cod is marinated, the tastier it will turn out. Do not fry the vegetables too much to prevent the marinade from drying out. Add vinegar or lemon juice in small portions, tasting each time. The marinade should not be too sour.

Option 3. Gourmet cod marinated with carrots and onions

Thanks to the abundance of spices and apple cider vinegar, the marinade turns out to be spicy with a sophisticated touch. In addition to carrots and onions, they use celery, which makes the dish even healthier.

Ingredients:

• half a kilo of cod;
• three peas of allspice;
• onions - 75 g;
• salt;
• carrots - 150 g;
• refined lean oil;
• celery - 30 g;
• flour;
• tomato paste - 30 g;
• three carnation buds;
• apple cider vinegar - 20 ml;
• cinnamon - 2 g;
• white sugar - 10 g;
• Bay leaf.

How to cook

We clean and wash the carrots. Grind vegetables into coarse shavings. Peel and coarsely three celery. Chop the peeled onion in half rings.

Heat the vegetable oil in a frying pan until a slight haze appears. Fry onions in it until transparent, add celery and carrots. We fry everything together, stirring, for ten minutes. Add tomato paste, stir and fry for the same amount of time. Pour in two glasses of boiling water. Season with spices, vinegar, salt and sugar. Put the bay leaf and simmer for 20 minutes.

We clean the cod from the scales, cut off the fins, cut the abdomen and take out the insides. We clean the abdomen from the inside from the black film. Separate the fillet from the bones and cut it into pieces.

Lightly salt the fish, roll in flour and fry in well-heated vegetable oil on both sides until golden brown. Put the fried cod in the marinade pan. Pour the fish on top of it and simmer for another ten minutes.

You can serve cod hot or cold. The best side dish for cod with marinade is boiled rice, buckwheat or potatoes. Dip the pieces of fish with a napkin before frying to remove large parts of the spices.

Option 4. Cod marinated with carrots, baked in foil

Cod under a wine marinade with vegetables is a delicious and incredibly aromatic dish that will be a great addition to any side dish.

Ingredients

• kg of cod carcasses;
• ground pepper;
• 500 g onions;
• several bay leaves;
• garlic - ½ head;
• large tomato;
• stack. Rkatsiteli;
• 1/3 lemon;
• large carrot;
• honey - 30 g.

Step by step recipe

Peel, gut and wash cod carcasses. Cut the fish into pieces weighing no more than 100 g. Rub each with a mash of salt and pepper. Place tightly in a deep bowl and cover with wine. Shake gently and let sit for half an hour. Then drain the liquid, and blot the pieces of cod with a napkin. Place on a foil-lined baking sheet, wrap and bake until tender.

Chop the onion into thin half rings. Pour boiling water over and leave for a minute. Then fold over a sieve and rinse.

Saute the onion in hot oil until transparent. Add honey, bay leaves, and grated carrots. Simmer for three minutes.

Peel the tomato by scalding it with boiling water. Grate tomato pulp and add to vegetables, salt and squeeze lemon juice. Simmer for another five minutes. Place half of the marinade on a plate. Smooth out the rest, spread the cod pieces on top of it and cover with the marinade from a plate. Sweat for another ten minutes.

Instead of "Rkatsiteli" you can use any other dry wine. Grind carrots for Korean salads.

Option 5. Boiled cod marinated with carrots and onions with ketchup

During cooking, cod keeps its shape perfectly and perfectly absorbs the tastes and aromas of other products, so it best fish for pickling.

Ingredients:

• kg fillet of large cod;
• seasonings;
• carrots - 300 g;
• white sugar - 50 g;
• flour - 50 g;
• ketchup - half a stack.;
• salad onions - 200 g.

How to cook

We clean the fish, butcher and wash. Cut into portions. Boil in a little water until half cooked with spices. We take out the cod from the broth with a slotted spoon.

Peel and chop the onion with feathers. Cut off the peel from the carrot, wash the vegetable and cut it into short strips. Put the onion in boiling oil and fry it, stirring occasionally, until transparent. Then add the carrots and continue to brown until lightly browned.

Add ketchup to vegetables. Sprinkle with sugar and simmer over medium heat, eight minutes. We dilute the flour in 100 ml of fish broth so that there are no lumps left. Add to vegetables, stirring vigorously. Pepper and salt.

Divide the marinade into three parts. We put one part in a container and level it. We spread half of the boiled cod and cover it with marinade. Put the remaining fish on top. The last layer should be the marinade. Leave to marinate for at least three hours.

The cod will taste even better if you marinate it for three days. You can replace ketchup tomato sauce... Use spices to your taste. If desired, you can add fresh herbs.

Option 6. The original recipe for cod with carrots and onions

Fried cod under a vegetable fur coat in tomato marinade with spices is a classic dish that came to us from Soviet times. For cooking, fish, vegetables and a standard set of spices are used: peppercorns, bay leaves, paprika and cloves.

Ingredients:

• half a kilo of cod fillets;
• 5 ml lemon juice or vinegar;
• bulb;
• 3 g white sugar;
• 2 carrots;
• refined oil - 30 ml;
• 30 g tomato paste;
• 5 g paprika;
• 70 g chopped tomatoes;
• bay leaf - 3 pcs.;
• 3 carnation buds;
• 7 peas of black pepper.

Step-by-step recipe for cod with onions and carrots

Wash the cod fillet, pat dry with napkins and cut into portions. Salt each, season with pepper and roll in flour. Place in a well-hot skillet with a little oil. Fry over high heat until a delicious crust forms. Transfer to a plate.

Add a little oil to the same pan. Put in it the peeled and chopped onions, grated carrots and cook over medium heat for seven minutes, stirring occasionally. Add tomato paste, tomatoes in their own juice. Season with sugar, cloves, peppercorns, salt and paprika. Stir and simmer for ten minutes over low heat. Squeeze out lemon juice or vinegar at the end.

Transfer the fried cod to a skillet with sauce, pour the marinade over it and cook for another ten minutes over low heat. Put in the oven for a quarter of an hour, preheating it to 130 C.

Transfer the cod to a deep container, cool, cover with plastic wrap or a lid, and leave in the cold overnight. During this time, the fish will be marinated even better, and its taste will become richer and more piquant.