Cod under the marinade in the oven. Marinated cod - remember a healthy and tasty dish? Marinated cod with an exquisite touch

Tomato paste - 80 g

Sunflower oil - 80 g

Ground black pepper - 0.5 g

Lemon juice - 1 tbsp

• 60 kcal
• 12 noon

Cooking process

Marinated cod is a cheap and tasty appetizer popular in Soviet times. This simple dish has many advantages:

• it uses carrots and onions traditionally available to everyone, cod or pollock - i.e. fish of not expensive and common varieties
• pretty easy to prepare
• keeps for several days in the refrigerator, so this appetizer can be prepared in advance for the table

Try it and you will love it!

For snacks, you need to take cod, carrots, onions, tomato paste, frying oil, salt, pepper.

Step by step video recipe

Clean the cod from scales and rinse.

Cut the fillet and cut it across into strips 1.5-2 cm wide.

Salt the fish, pepper, pour lemon juice. Let marinate for 10 minutes.

Dip fish in flour.

Fry in oil on both sides until fully cooked.

Prepare marinade. Peel carrots and onions.

Saute onion in hot oil until translucent.

Grate carrots on a coarse grater.

Add to the onion, simmer until half cooked.

Add tomato paste.

Add water (0.5 cup) and simmer until the marinade is ready. If the pasta is sour, add sugar, if sweet, add lemon juice. Vary to your taste.

Now you need to lay the fish and marinade in layers in a suitable marinating container.

The top layer should be the marinade. Put in the refrigerator overnight. In the morning, marinated cod can be served. It can stand in the refrigerator for quite a long time, the fish is only more soaked and becomes tastier. The marinade is very good on its own.

• Sprinkle fish pieces with salt, pepper and citrus juice, leave for 10 minutes.

• Bread the cod in flour and fry in oil until fully cooked.

• Chop the onion into cubes, chop the carrots on a grater. In oil, first sauté the onion until transparent, then add the carrots, fry in a pan until the root crop is half cooked.

• After we put the tomato paste, pour in half a glass of water and simmer the vegetable marinade until cooked, adding sugar, salt and citrus juice to it to taste.

• In a suitable container, lay out the fried cod with vegetable marinade in layers, the marinade must be the last layer.

• We put the dish at night in a cool place, and the next day we serve it to the table.

The longer the cod is soaked in the marinade, the tastier it will be.

Cod marinated in the oven

Cod fillet marinated with carrots and onions can be baked in the oven. The recipe with a photo is very simple, the dish turns out to be very tasty, juicy and, most importantly, healthy.

Ingredients:

• 800 g cod (fillet);
• 2 carrots and onions;
• 2 tbsp. spoons of tomato paste;
• 30 ml of vegetable oil;
• 50 ml red wine;
• 2 cloves of garlic;
• salt and pepper to taste.

Cooking:

• We chop the carrots on a regular grater or you can take a grater for Korean dishes, so the chopped vegetable in the finished dish turns out tastier.

• We chop the onion into cubes and, together with the carrots, fry in oil until half cooked, then put the tomato paste and alter it. After a couple of minutes, pour in the wine, sprinkle with spices and simmer the sauce for another 3 minutes.

• Cut the fish fillet into portions.

• At the bottom of the form, lay out half of the vegetable marinade along with chopped slices of spicy vegetable, lay out pieces of cod on top and cover them with the remaining vegetables.

• We cover the form with the contents with foil and put in the oven for 45 minutes at a temperature of 220 ° C.

• Serve hot or cold cod over vegetable marinade.

Read also

Try cooking pollock marinated with carrots, onions and tomato paste. Our recipe with step by step photos will help ...

Cod marinated in a slow cooker

You can also cook cod under a vegetable marinade. A recipe with a photo will allow you to step by step prepare a juicy, tasty and very tender dish.

Ingredients:

• cod fillet (weighing 1 kg);
• 3 onions;
• 2 carrots;
• 1 bell pepper;
• 2 tomatoes;
• half a lemon;
• Art. a spoonful of vegetable oil;
• 3 cloves of garlic;
• teaspoon of granulated sugar;
• salt and pepper to taste.

Cooking:

• Cut the cod fillet into portions, put in a multicooker bowl, pour over with oil, sprinkle with salt and pepper.

• We cut the onion and the fruit of sweet pepper into half rings, chop the carrots into strips.

• We cut the tomatoes into slices and put them in a blender container, we survive the juice from half a lemon.

• Pour a glass of water, put the garlic cloves, add granulated sugar. Grind all the ingredients until a homogeneous mass is obtained.

• Put onions, carrots and peppers on top of the fish pieces, pour everything with tomato sauce, turn on the “Stew” mode and cook the dish for an hour.

Cod dishes are popular both due to the prevalence of the product itself and due to its properties. It is rare that a fish “keeps its shape” so well and so intensively absorbs the juices of the products surrounding it. It is fried, surprisingly, quickly, but in the oven it is better to overexpose it a little.

Sufficiently large carcasses are conveniently cut into portions, and a small amount, or rather the almost complete absence, of bones in the pulp allows you to serve cod to children without any fear. It all depends on the marinade, guessing once, you will get a wonderful dish that is well preserved in the refrigerator - juicy, healthy and nutritious.

Marinated Cod - General Cooking Principles

Cod meat itself, after frying or boiling, turns out to be rather dry, and therefore it is best to cook the fish under a vegetable marinade. In order not to complicate the technology, fish and marinade are prepared separately. After that, 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, cod under the marinade can be cooked in a pan, stewed in a slow cooker, baked in the oven, or simply shifted with marinade and let stand for a while for impregnation.

The main and invariable components of a vegetable marinade for cod according to the classic recipe 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 its juice, wine or sour apples.

Sweeten the marinade with granulated sugar, sometimes replacing it with honey. Spices and spices are added to taste.

Marinated cod: a classic recipe with vinegar

Ingredients:

700 gr. cod steaks;

Three heads of bitter white onions;

Two large carrots;

100 gr. 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 pan, heat a couple of tablespoons of vegetable fat and lower the chopped vegetables. Stirring regularly, cook for about three minutes on low heat until they soften.

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

4. Carefully scrape the skin of pre-thawed cod steaks with a knife. Roll the fish in flour and fry in oil on all sides until cooked. Cool, separate the meat from the bones and skin, break it into small pieces with a fork.

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

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

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

Ingredients:

Half a kilo of cod (fillet);

Five small carrots;

Four large bulbs;

Five fresh medium-sized tomatoes;

Two tablespoons of quality flour;

Large leaf of lavrushka;

Three peas of allspice.

Cooking method:

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

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

3. Take any refractory form and spread pieces of fried fish along its bottom. You can take a wide frying pan or pan without plastic handles.

4. Fry thin onion half rings 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, lay the tomatoes cut into medium-sized slices to the vegetables and simmer everything together for another 10 minutes.

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

7. Spread the prepared hot marinade over the fish laid out in the form, and put in a hot oven for 25 minutes (160 degrees).

Cod marinated in the oven

Ingredients:

Cod - one and a half kilograms;

Large bulb;

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. Fry carrots chopped into thin strips and onion half rings 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 the tomato and chopped bell pepper. Stir and continue to simmer for a quarter of an hour.

3. At the end of cooking, salt to your liking, add spices and dry herbs. You can sweeten it a little, but that's not for everyone.

4. In pre-thawed fish, scrape the skin with a knife to remove the remnants of the scales. Gut the remaining entrails and rinse well, especially the belly. Cut off the fins, remove the tails with a knife. Dry and cut into pieces of the desired size.

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

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

Marinated cod: a classic recipe for a slow cooker

Ingredients:

A kilogram of cod fillet;

Five large carrots;

Four heads of onions;

Half a glass of white flour;

One glass of drinking water;

Half a liter of pure, without spices, tomato;

Four umbrellas of carnation;

Two small leaves of lavrushka;

A spoonful of vinegar, best of all wine;

Spoon of granulated sugar;

To taste - allspice peas.

Cooking method:

1. Rinse the pre-thawed fillet and blot with a towel, cut into medium-sized rectangular pieces.

2. On the multicooker panel, set the "Baking" function. Pour two tablespoons of pure oil into the bowl and fry the pieces of fish on it. Be sure to coat the cod in flour before frying.

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

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

5. Add previously fried onion, 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. After that, change the mode to "Extinguishing" and continue cooking.

8. After 10 minutes, open the lid, pour in the vinegar, salt, mix and taste. If necessary, add the missing ingredients and put the fried fish in the marinade. Gently, trying not to break the pieces, mix and leave to simmer for one hour.

Marinated cod in the oven with wine

Ingredients:

A kilogram, or a little less, of large cod;

2-3 onions;

Small carrots;

A large spoonful of thick, not spicy tomato;

Half a lemon;

0.3 cups of Cahors;

5 peppercorns;

Lavrushka.

Cooking method:

1. We clean the fish carcasses from 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.

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

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

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

5. It remains to heat the dish in the oven at 180 degrees. If you wish, you can simultaneously boil half a glass of dry red wine (not Cahors) to get rid of alcohol, cool and gradually water the edges of the dish when serving.

Marinated boiled cod: a classic recipe

Ingredients:

Large cod fillet - 1 kg;

300 gr. carrots;

2 tablespoons of sifted flour;

200 gr. salad onion;

0.5 cups of ketchup without strong aromatic additives;

50 grams of sugar;

Light seasonings of your choice.

Cooking method:

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

2. Medium-sized chopped onion and medium-length carrot strips are fried quickly in boiling oil. Do not let the vegetables darken, you just need to soften.

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

4. In 100 ml of the previously obtained fish broth, dilute the flour and pour it over to the vegetables. We add and pepper, taking a 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 overdo it.

5. We 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 below and above. Between these layers there will be two layers of fish, also layered with marinade.

Recipe for marinated cod in the oven, baked in foil

Ingredients:

Kilo cod, gutted, 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 leaves;

Ground aromatic pepper.

Cooking method:

1. Mix the salt with spices and rub the gutted and cleaned fish with them. The carcass is preliminarily cut into pieces, weighing up to 100 gr. We put it tightly in a bowl, and pour the wine, shake it a little so that it penetrates between the pieces. After waiting at least half an hour, drain the liquid. We blot the fish from moisture and the remnants of spices, put it on a brazier, wrapping it 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, parsley leaves and sprinkle with grated carrots to the onion in a heated pan. Simmer everything together for three minutes.

4. Peel the tomato from the skin - scald it with boiling water and remove it with a knife blade. Grate and mix in vegetables, salt and add lemon juice. Keep on the lowest setting for up to five minutes.

5. If the pan is thick-walled and deep enough, put part of the marinade temporarily into another bowl. Pieces of baked fish and marinade are placed 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 useful tips

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

Add vinegar, "lemon" or lemon juice in small portions, mixing and taking a sample each time. If the recipe allows it, it's best to mix the vinegar with other liquids to keep it at a minimum concentration.

Before breading the pieces of fish, be sure to inspect and wipe it. Remove any large pieces of spices. It is also good to inspect the pieces after breading. During rolling in flour, it gets lumpy, and they can stick to the fish, and later burn in boiling oil.

The classic marinated cod recipe will not leave indifferent even a picky gourmet.

A fragrant and appetizing dish will perfectly decorate the festive table, amaze guests with taste and juiciness. Cod is a low-calorie fish, so it can be included in the diet of athletes and people who are on a diet.

The recipe appeared in the Soviet years and still pleases housewives with ease of preparation.

Ingredients:

• cod - 550 g;
• carrots - 2 pieces;
• onions - 2 pieces;
• flour - 90 g;
• vegetable oil - 70 g;
• tomato paste - 70 g;
• lemon - 1 piece;
• a branch of basil;
• salt and spices to taste.

Cooking:

1. Free the fish from the scales, rinse thoroughly in cool water and separate from the bones. Cut the fillet into squares of 2.5-3.5 cm.
2. Put the cod in an enamel bowl, add salt, pepper and basil.
3. Squeeze the juice from the lemon, pour over the fish. Put the cod to marinate in a dark, cool place for 13-17 minutes.
4. Transfer the fish to a deep container, pour flour into it, mix so that each piece is covered with flour on all sides.
5. Put the fish on a hot pan, which must first be moistened with oil. Fry cod for 12-14 minutes until golden brown.
6. Peel the onions and chop finely.
7. Wash carrots, cut into squares.
8. Grease the cauldron with oil, pour vegetables into it and fry for 7-9 minutes. Pour in tomato paste and 0.6 cups of water. Simmer for 11-14 minutes.
9. Put a layer of cod into a deep dish, which is covered with a layer of stewed vegetables. Alternate layers, but make sure that the last one must be from vegetables.
10. Place the finished dish in the refrigerator for 16-19 minutes. Serve as a cold appetizer.

The dish can be garnished with chopped cilantro or onion rings.

Recipe with fresh tomatoes in the oven

A simple and very appetizing dish that even a young housewife can cook.

Please note that when serving hot cod, the fish must be kept in the marinade for 10-13 minutes longer.

Ingredients:

• tesky fillet - 550 g;
• tomatoes - 2 pieces;
• garlic - 2 cloves;
• lime - 1 piece;
• olive oil - 70 g;
• dill and parsley - 100 g;
• salt and spices to taste.

Cooking:

1. Rinse the cod fillet in cool water, cut into pieces of 8-9 cm in length, rub thoroughly with salt.
2. Grind the lime in a blender to a mushy mass.
3. Grate the garlic on a fine grater.
4. In a deep bowl, mix olive oil, lime, garlic, pepper. In the resulting marinade, lower the fillet for 18-22 minutes.
5. Place the fish on a greased baking sheet and place in the oven. At a temperature of 185 degrees, cod will cook in 16-18 minutes.
6. Cut fresh tomatoes into small squares, mix with chopped herbs, oil and salt.
7. Put the fish on a plate, put a thin layer of tomatoes and herbs on top.

A bright summer dish is ready. It combines the benefits of fresh vegetables, herbs and fish.

Cod under tomato marinade in a slow cooker

A versatile dish that can be served hot or cold. A great appetizer for a large family.

Ingredients:

• cod fillet - 450 g;
• onions - 1 piece;
• tomato paste - 90 g;
• olive oil - 70 g;
• salt and pepper to taste.

Cooking:

1. Wash the cod thoroughly, cut into squares and place in a greased multicooker bowl.
2. Peel the onion, cut into large squares and put on top of the cod.
3. Add salt and pepper. Drizzle the fish with the tomato paste and add the rest of the olive oil.
4. Close the multicooker, put in the "Extinguishing" mode for 43 minutes.

Fish can be served with a side dish of potatoes, Jerusalem artichoke or cauliflower.

Marinated cod with vinegar

The time-tested recipe will not let you down. The refined taste of fish combined with spices will become a real culinary masterpiece and amaze guests.

Ingredients:

• cod fillet - 550 g;
• onions - 2 pieces;
• carrots - 2 pieces;
• spicy ketchup - 40 g;
• flour - 60 g;
• vinegar 9% - 2 tablespoons;
• sugar, salt, pepper and cloves to taste.

Cooking:

1. Rinse the cod fillet thoroughly in cool water, cut into oblong pieces and dry. Grate the fish with salt and spices, gently roll each piece in flour so that it is covered on all sides.
2. Sprinkle oil on a hot frying pan, put the fillet and fry for 8-11 minutes.
3. Free the onion from the husk, chop into small slices.
4. Rinse carrots thoroughly, cut into squares.
5. Pour oil into a heated frying pan, pour onions and simmer for 13-16 minutes. Add carrots and cook for another 11-13 minutes.
6. Pour ketchup into the pan with vegetables, season with cloves and pepper. Close with a tight lid and leave to languish for 3.5-4.5 minutes. Add vinegar and sugar, bring to a boil. Remove from stove, cool.
7. Cool the fried fish, put in a deep bowl and pour over the marinade. Place the container in a cold place for 5-6 hours.

Cod baked in foil marinated with wine

To cook cod according to this recipe, you must have an oven with a top heating element. Otherwise, the dish may lose its juiciness and flavor.

Ingredients:

• cod fillet - 550 g;
• lemon - 1 piece;
• garlic - 2 cloves;
• white wine - 60 g;
• olive oil - 60 g;
• salt and spices to taste.

Cooking:

1. Pass the lemon through a juicer. Place the resulting juice in the refrigerator for 11-13 minutes
2. Grate the garlic finely.
3. In a deep container, mix lemon juice, white wine, garlic, oil and spices. Put the marinade in a dark place for 12-14 minutes
4. Rinse the fillet thoroughly in cool water, rub with salt and put on a baking sheet covered with foil.
5. Pour wine marinade over fish.
6. Turn on the top heating element, place the grate as close to it as possible and place a baking sheet with cod. Bake at 183 degrees for 16-18 minutes.

To make the fish with a golden crust, you can leave it in the oven turned off to languish for another 3-4 minutes.

Recipe for boiled cod marinated with bell pepper

This variation of the dish is perfect for those who love boiled fish.

Ingredients:

• cod fillet - 550 g;
• onion - 2 pieces:
• carrots - 2 pieces;
• tomatoes 2 pieces;
• vegetable oil - 50 g;
• dill and parsley - 50 g:
• salt, cloves, pepper to taste.

Cooking:

1. Rinse the fish in cold water, place in a saucepan, cook with a minimum amount of liquid for 12-14 minutes.
2. Free the onion from the husk, chop into small rings.
3. Wash the carrots, grate on a coarse grater.
4. Scald tomatoes with boiling water for 20 seconds, place in cold water. Make side cuts, release from the skin.
5. Rinse the pepper in cold water, remove the seeds, cut into small squares.
6. Put the onions, tomatoes, carrots and bell peppers in a frying pan moistened with oil. Simmer for 8-9 minutes.
7. Pour the stewed vegetables into a blender and bring to a mushy mass.
8. Pour the vegetable mass into a saucepan with fish and put in a cool place for 16-18 minutes.
9. Bring the fish to a boil over low heat and cook for 4-6 minutes.

Marinated cod is a tasty and healthy dish that can be served with a vegetable or cereal side dish. The dietary properties of cod make it possible to give this food to children and people suffering from chronic diseases.

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

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

11 gr.

4 gr.

carbohydrates

94 kcal.

Option 1. Classic cod recipe 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 will make a marinade from carrots and onions, with the addition of tomato. Add a pinch of granulated sugar to the marinade, so the taste will turn out brighter and sweeter. The combination of cod and tomato sauce is incomparable.

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
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato paste - 1 tbsp.
• Water - 100 ml
• Salt, pepper - to taste
• Sugar - a pinch

Step by step recipe with photo

Prepare all items on the list. Remove the cod from the freezer in advance, defrost the carcass, clean and rinse if necessary. Cut the cod into bite-sized pieces.

Take a frying pan or pan with thick walls. Peel the onion, rinse and dry. Cut the onion into small cubes, transfer to the pan.

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

In a cup, combine tomato paste and clean water, mix 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 pan with a lid, put on medium heat. Simmer cod for 20 minutes. After a while, the fish is served to the table.

Enjoy your meal!

Option 2. A quick recipe for cod under 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 cod;
• spices;
• 200 g carrots;
• lemon juice - 10 ml;
• 100 g of onion;
• 80 g of tomato paste;
• 80 ml of vegetable oil.

How to quickly cook cod under carrots and onions

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

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

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

We clean and wash vegetables. We chop the onion in half rings. We put in the same pan where the cod was fried, sauté until transparent. Three peeled and washed carrots, add to the onion and simmer, stirring, until soft. We 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 marinates, the tastier it will turn out. Don't overcook the vegetables as this will dry out the marinade. Add vinegar or lemon juice in small amounts, tasting each time. The marinade should not be too acidic.

Option 3. Gourmet cod marinated with carrots and onions

Thanks to the abundance of spices and apple cider vinegar, the marinade is spicy with a refined touch. In addition to carrots and onions, celery is used, which makes the dish even healthier.

Ingredients:

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

How to cook

Clean and wash carrots. Grind vegetables into large chips. We clean the celery and roughly three. We chop the peeled onion in half rings.

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

We clean the cod from 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. We spread the fried cod in a pan with marinade. Pour them over the fish from above and simmer for another ten minutes.

Cod can be served either hot or cold. The best side dish for marinated cod is boiled rice, buckwheat or potatoes. Before frying, dip the pieces of fish with a napkin to remove large parts of the spices.

Option 4. Cod under carrot marinade, baked in foil

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

Ingredients

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

Step by step recipe

Clean the cod carcasses, gut and wash. Cut the fish into pieces, weighing no more than 100 g. Grate each with a mixture of salt and pepper. Place tightly in a deep bowl and fill with wine. Shake lightly and leave 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 done.

Chop the onion into thin half rings. Pour in boiling water and leave for a minute. Then put on a sieve and rinse.

Sauté the onion in hot oil until translucent. Add honey, bay leaf and grated carrots. Simmer all three minutes.

Remove the skin from the tomato by scalding it with boiling water. Grate the tomato pulp and add to the vegetables, salt and squeeze the lemon juice. Simmer for another five minutes. Pour half of the marinade into a bowl. Flatten the rest, spread the pieces of cod on top of it and cover with the marinade from the plate. Wait another ten minutes.

Instead of "Rkatsiteli" you can use any other dry wine. Carrots are best chopped on a grater for Korean salads.

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

Cod keeps its shape perfectly during cooking and perfectly absorbs the tastes and aromas of other products, so this is the best fish for marinating.

Ingredients:

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

How to cook

We clean the fish, cut and wash. We cut in portions. Boil in a small amount of water until half cooked with spices. We take out the cod with a slotted spoon from the broth.

We clean the onion and chop with feathers. We cut the peel from the carrot, wash the vegetable and cut it into short strips. Put the onion in boiling oil and fry it, stirring, until translucent. Then add the carrots and continue to sauté until lightly browned.

Add ketchup to vegetables. Sprinkle with sugar and simmer over moderate 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. We pepper and salt.

We 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 rest of the fish on top. The last layer should be the marinade. Let marinate for at least three hours.

Cod will become even tastier if you marinate it for three days. Ketchup can be replaced with tomato sauce. Use spices to your taste. If you wish, you can add fresh herbs.

Option 6. Original recipe for cod with carrots and onions

Fried cod under a fur coat of vegetables in a 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 leaf, paprika and cloves.

Ingredients:

• half a kilogram of cod fillet;
• 5 ml lemon juice or vinegar;
• bulb;
• 3 g white sugar;
• 2 carrots;
• refined oil - 30 ml;
• 30 g of tomato paste;
• 5 g paprika;
• 70 g chopped tomatoes;
• bay leaf - 3 pcs.;
• 3 cloves;
• 7 black peppercorns.

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

Wash the cod fillet, pat dry with paper towels and cut into portions. Season each with salt, pepper and roll in flour. Put in a well-heated pan with a little oil. Fry over high heat until a delicious crust forms. Transfer to a plate.

Add some oil to the same pan. Put in it peeled and chopped onions, grated carrots and cook over moderate heat for seven minutes, stirring from time to time. 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. At the end, squeeze out lemon juice or vinegar.

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

Transfer the cod into a deep container, cool, cover it with a film or lid and leave in the cold overnight. During this time, the fish will marinate even better, and its taste will become richer and piquant.