Unusual dish you can cook from anything, be it potatoes or black bread, but making it even more useful and tasty is not an easy task. The easiest way to implement it is with seafood - and today we will tell you what fish to cook for dinner and how to keep it tender or add spice. The main thing to remember is that if we have a fillet of a sea or river inhabitant, the time spent on cooking can be minimized.
Knowing a few secrets, fish can be cooked quick dinner on the hastily, after all, she does not need long heat treatment at all! Therefore, when you want a fish, but there is no time to mess around in the kitchen, cleaning and cutting it, we buy fillets right away - this will save time and effort.
defrosting
It is best to take the fish out of the freezer in the evening, rearranging it on a shelf in the refrigerator. This allows it to thaw without stress, without further damaging the delicate fibers.
Drying
Before frying the fish, blot it with a paper towel or napkin - this will make it more rosy
Salt
Add it to the oil in the pan - so the meat will not stick to the surface.
Smell
Temperature
The oven where we put the fish should be very hot: 200 - 250 ° C, so the dish will turn out more juicy.
Now that we know the basic subtleties, let's move on to cooking!
First, let's make an unusual mackerel for dinner.
We take the whole fish, defrost it, gut it, leave the head and tail. Rub it with salt and pepper inside and out.
Let's get to the stuffing
- 2 cm ginger root cut into slices literally 1.5-2 mm thick.
- 3 oranges are peeled, disassembled into slices, we clean them from membranes and films.
- Finely chop a bunch of greens - a mixture of basil and cilantro is best.
We stuff the fish with half of the oranges, all the ginger and chopped herbs. We make several deep cuts outside through a gap of 1.5 - 2 cm and put citrus slices into them. Lubricate everything with vegetable oil on both sides and bake in the oven on a wire rack for 10 - 15 minutes.
Thanks to the high temperature, the cooking time is shortened and, since the mackerel was fried without foil, crispy lovers will be satisfied.
Serve the fish hot, garnishing it with the remaining orange slices. But you can serve it for dinner and stew.
Ingredients
- Fillet of sea fish (halibut, catfish) - 400 g;
- Fennel - 1 pc.;
- Sour cream - 1 tbsp.;
- Lemon - ½ pc.;
- Butter - ½ tbsp;
- Olive oil - 1 tbsp;
- Tomato (small) - 1 pc.;
- Freshly squeezed orange juice - 1 tbsp;
- Black pepper, allspice, salt - to taste.
Cooking
- We cut the chopped fish into steaks 1.5 cm thick or rub the already thawed ones with salt. Sprinkle them with lemon juice and leave at room temperature for 10-15 minutes to marinate.
- We clean the fennel and cut it first into halves, then into slices. Tomatoes are peeled, cut into medium-sized cubes.
- Heat a mixture of butter and olive oils in a large frying pan and lightly fry the fennel (3-4 minutes). Add the chopped tomato, simmer for another 5 minutes and put the pieces of fish right on top, pour over them with orange juice, pepper and cover with a lid.
- The fish will be stewed for at least 20 minutes, and in the meantime, we will prepare the sauce. Mix sour cream with allspice and nutmeg, add to it 2/3 of the strained broth that the fish gave in the pan, and mix well.
- Serve fish steaks separately, with mashed potatoes, or with steamed vegetables, pouring sour cream sauce all together.
The fish according to the previous recipe is incredibly tender and juicy, but what about the classic fish steaks? Let's cook traditional salmon for dinner.
Pour lemon juice over completely thawed raw salmon steaks, salt them, season with white pepper, dried basil and tarragon, and leave at room temperature for half an hour.
We then lay out the pieces on the grate and send them to a very hot oven. Cook until golden brown.
Baked fish with a creamy sauce is also very tasty.
- We cut 600 g of sea bass or tongue fillet into portioned pieces - we try to make them the same size, salt, pepper, season with dried herbs and put them in a wide flat shape or on a baking sheet greased with oil.
- Lay the chopped onion on top and pour all 2/3 tbsp. fat cream. Cover the mold or baking sheet with foil and bake for 25-30 minutes at 200°C.
Serve the fillet with onions, pouring everything with a creamy sauce along with slices of boiled potatoes.
Stewed fish for dinner can also be cooked with mushrooms - so the taste of the dish will become richer and more refined.
- We cut 500 g of the fillet into pieces no more than 1 cm thick, salt, pepper, season with marjoram and rosemary, sprinkle with lemon juice and immediately place in a greased form.
- While the fillet is marinating, we clean the onion, chop finely, bring it to transparency in a frying pan in oil and immediately put the sliced \u200b\u200bmushrooms. They will need 500 g, but you don’t need to lay out everything at once, otherwise they will give too much liquid. We do this in two steps.
- We mix 1 cup of sour cream with salt and pepper, pour it into the mushroom frying and carefully, mixing well, add 1 tbsp. flour for thickening. Keep in the pan for another 5 minutes on very low heat and remove.
- Without letting the mushrooms cool down in the sauce, put them on the fish and, without closing, put in the oven for 20 minutes at 200 ° C. Mushrooms will be baked in a fragrant crust, and the fish will remain tender and juicy!
Serve hot for dinner fresh vegetables. Bon Appetit!
For those who prefer to combine the preparation of a side dish and a main dish, we offer the following recipe.
- Boil until cooked in a small amount of salted water 200 g of sea bass fillet. We remove the skin and bones, chop the flesh with a knife.
- In fish broth, cook ½ cup long-grain rice along with spices. If necessary, add a little water - the cereal should be poured onto the finger.
- Hard boil 1 egg, clean and chop it with a knife. We combine everything, fry in oil, try for salt, pepper and, if desired, add 2 tablespoons of chopped parsley. When serving, sprinkle the dish with lemon juice.
If you do not want to combine fish with cereals, cook it with vegetables.
Pink salmon/salmon with broccoli
Ingredients
- Salmon or pink salmon - 400 g
- Broccoli - 400 g
- Lemon juice - 1.5 tbsp
- Butter - 1.5 tbsp
- Hard cheese - 100 g
- Milk - 150 ml
- Fatty cream - 100ml
- Egg - 4 pcs.
- Nutmeg, salt - to taste
Cooking
- We cut the finished fish fillet into small pieces, sprinkle with lemon juice, salt and pepper. Leave to marinate for half an hour, and then pour boiling water and cook for 10 minutes over low heat.
- We also disassemble broccoli into inflorescences, if the cabbage is fresh, or put it in boiling water just like that, if it is frozen. We cook the same time.
- While the ingredients are cooking, prepare the buttercream filling. We rub the cheese and mix with milk, eggs and cream. Add nutmeg, allspice from the mill and mix.
- Lubricate a small but deep form with oil and spread the broccoli and fish in layers in random order. Pour everything with cheese mixture and put in the oven for 20 minutes. 220°C will be enough.
Spicy and fragrant, hake or pollock fillet cooked in garlic sauce is obtained.
- For its preparation, we need one carcass. We cut it into portioned pieces (it will turn out 4-5 pieces).
- 4 cloves of garlic, peeled and chopped, it is best to do this with a knife, so the garlic remains more fragrant. Also finely chop ½ bunch of parsley. We heat 3 tablespoons of olive oil in a pan and send the garlic and herbs to brown.
- Dry the fish with a towel and fry in salted oil in another pan on each side for 10 minutes.
Serve ready-made fish steaks with potatoes (mashed or boiled), pouring garlic sauce over everything.
But what about those who do not like "lumpy" fish too much? We offer you to make wonderful fish cakes or soufflés!
For cutlets, it is best to take pink salmon. It can be skipped in minced meat, or you can just chop it finely.
- Mix 400 g of chopped fish meat with 1 egg and 1 bunch of chopped greens.
- All salt, pepper and let stand at room temperature for about half an hour.
- Then, with a tablespoon, spread the minced meat in a hot pan and fry in vegetable oil on both sides under the lid until cooked.
Serve cutlets sprinkled with cheese and herbs with any side dish.
Nutritionists have long been advised to arrange not one fish day, as before, on Thursday, but two or even three. After all, fish, especially oily sea fish, contains a lot of useful substances and at the same time does not tend to settle at the waist in the form of a fatty roller, but, on the contrary, greatly contributes to improving the figure and health in general. But there is one quality in fish that prevents you from cooking it more often - it quickly becomes boring. Unfortunately, fish dishes in some families are often limited fried fish and fish soup. "Culinary Eden" offers to diversify your menu with new fish dishes, simple and more complex, old recipes and ideas from fusion cuisine. The main thing is to choose and prepare the fish correctly.
A real ear is, of course, cooked on a fire in a pot, with smoke, from a fish caught in a river ... But not everyone is lucky to have a fisherman husband, so you should try to cook a double ear from fish "caught" in the nearest store.
Ingredients:
500 g small fish
500 g large fish,
2 bulbs
vodka,
ground black pepper, salt, garlic - to taste.
Cooking:
Clean the fish trifle from the intestines and put it in a gauze bag. Also clean the large fish, remove the gills from the heads, cut off the fins and tails and put them in the bag too. Dip it in a pot of cold water and boil the broth. Remove the bag, dip pieces of large fish, diced onion and vodka at the rate of 20 ml per 1 liter of broth into the broth and cook until tender. Lay the fish on a platter. Pour 100 ml of the finished broth, add ground pepper and garlic, passed through a press, and add this seasoning to taste in each plate.
Ingredients:
1 kg of fish (pike, zander, haddock, etc.),
2 tbsp rice,
1 onion
1 carrot
50 g tomato paste,
2 tbsp vegetable oil,
bay leaf, salt. Pepper, herbs - to taste.
Cooking:
Cut the cleaned fish into pieces, pour 1.5 liters of water, salt and cook over low heat for 20 minutes. Remove the finished fish from the broth, remove the bones and set aside for a while. Strain the broth through cheesecloth, put the washed rice and boil it for 15-20 minutes. Cut the onion into small cubes, carrots into thin circles and fry in vegetable oil until golden brown. Then add tomato paste and simmer for another 5-7 minutes on low heat. Add ground black pepper, bay leaf and pieces of fish to the rice, bring to a boil and remove from heat. Serve generously sprinkled with herbs.
Ingredients:
300 g of fish
4 potatoes
1 Bell pepper,
1 onion
1 tomato
½ lemon
1 tsp ginger,
3-4 pickles,
10-15 olives (or black olives)
tomato sauce, salt, black peppercorns, bay leaf.
Cooking:
Boil the broth from the fish, pull it out on a plate, strain the broth. Return it to the pot, bring to a boil and add the diced potatoes, peppercorns and bay leaf. Cut the onion and sweet pepper into small cubes, grate the ginger, fry the vegetables in vegetable oil. Mix the tomato sauce with the juice of half a lemon, pour into a pan, salt and simmer for 10 minutes. Pour the fry into the pan, when the potatoes are ready, add the fish, diced cucumbers and olives, boil for another 5-7 minutes and remove from heat.
Ingredients:
500 g of sole,
1 kg potatoes
2 eggs,
300 g hard cheese,
100 g mayonnaise,
1 tsp dried paprika,
½ tsp mustard seeds,
salt, black ground pepper.
Cooking:
Grate the potatoes on a medium grater, squeeze lightly, add the cheese, grated on a coarse grater, eggs, salt and pepper. Stir. Cut the sea tongue into pieces, add mayonnaise, ground paprika, salt and leave for 20 minutes. Spread the potato mass in the form of flat cakes on a baking sheet covered with baking paper. Spread the mass of fish on each tortilla and cover with the remaining "dough" of potatoes. Sprinkle with cheese and place in the oven at 180-200°C for 25-30 minutes.
Ingredients:
500 g fish fillet,
100 g pork fat,
100 g white bread (not a loaf),
1 glass of milk
4 tbsp flour,
salt,
starch - for breading.
Cooking:
Soak the fish fillet for 20 minutes in ¼ stack. milk mixed with ½ tsp. salt. Then take the fish out of the milk and pat dry. Soak the bread in ½ stack too. milk. Scroll the fish fillet, lard and squeezed bread through a meat grinder and mix until smooth. If the stuffing is still watery, add flour. Form cutlets, roll them in starch and fry in hot vegetable oil, first over high heat for 2 minutes on each side, then under the lid, reducing heat, until cooked.
Ingredients:
500 g cod fillet,
600 g potatoes
2 eggs,
5 tbsp butter,
salt, black or white ground pepper - to taste,
flour for breading.
Cooking:
Boil the cod, remove the skin and pass through a meat grinder. Boil potatoes and mash into puree. Combine fish, mashed potatoes, eggs and melted butter, add salt and pepper to taste. Form small balls from the resulting mass, roll them in flour and fry in vegetable oil.
Fish with green tomato sauce
Ingredients:
500 g cod (or haddock) fillets
500 g small green tomatoes,
3 bulbs with feathers,
1 tbsp fresh coriander (or parsley)
1 garlic clove
4 tbsp vegetable oil,
1 small green chili pepper
3 tbsp lemon juice
salt.
Cooking:
Scald the tomatoes with boiling water, then cool in ice water and remove the skin. Pour water into a saucepan with a layer of 1 - 1.5 cm, put chopped tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Drain the excess liquid, cool the tomatoes, put them in a blender bowl, add onion, garlic, coriander, chili pepper and whisk until smooth. In a small saucepan, heat 1 tbsp. oil, put the tomato mass, salt to taste and bring to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Meanwhile, pour the lemon juice over the fish, season with salt and let sit for 15 minutes. In a pan with vegetable oil, fry the fish for 1 minute on each side, then pour over the sauce and simmer until tender, about 5-7 minutes.
Ingredients:
1 kg fish fillet,
100 g butter,
300-400 g of cheese,
4-5 garlic cloves,
2 eggs,
parsley, flour, breadcrumbs, salt.
Cooking:
Cut the fillet into portions of 100 g, beat off, salt. Grate the cheese on a coarse grater, squeeze the garlic through a press, chop the greens. Mix cheese, garlic, pieces of butter and greens and put the stuffing on the beaten fillet. Roll into rolls, coat in flour, then dip in beaten egg, then roll in breadcrumbs. Fry the rolls in vegetable oil.
Ingredients:
1 kg pike,
500 g tomatoes,
2 tbsp flour,
50 g butter,
1 carrot
1 parsley root
1 onion
1 celery root
black pepper, a pinch of sugar, bay leaf, salt.
Cooking:
Clean the fish and remove the bones, salt and pepper and refrigerate. From the heads, tails and fins, prepare the broth by boiling it with roots, herbs and onions. Strain the finished broth, dip the fish into it and put on fire. Mix softened butter with flour, add peeled and diced tomatoes and simmer, stirring, for 5 minutes. Then dilute with fish broth, add 5 black or white peppercorns, bay leaf, salt and sugar and cook for 20 minutes over low heat. Strain the finished sauce, add the butter in pieces and beat. Serve the fish, drizzling with sauce and sprinkling with herbs.
Ingredients:
6 salmon steaks,
½ lemon
1 kg potatoes
350-400 g mayonnaise,
spices for fish - to taste,
salt, herbs - to taste.
Cooking:
Combine mayonnaise with spices for fish and let stand for a while. Then brush the salmon pieces on all sides with the resulting marinade. Remove the zest from the lemon, cut into thin slices. Place the salmon steaks in a marinating container, shifting with lemon slices, cover and refrigerate for 2-3 days. Before cooking, cut the peeled potatoes into large cubes and put them in the sleeve, place the pickled steaks on top, tie the sleeve, leaving 15-20 cm around the edges and put in the oven. Set the temperature to 200°C and bake for 30-35 minutes.
Ingredients:
1 trout carcass,
1 tsp ground ginger,
1 tsp cinnamon,
1 tsp salt,
2 tbsp pine nuts,
½ lemon
olive oil.
Cooking:
Mash the pine nuts into a pulp, add cinnamon and ginger, salt and mix with olive oil. On the fish, make several transverse cuts 1 cm deep. Rub the fish inside and out with the nut mass. Insert lemon slices into the slits. Wrap the fish in foil and bake at 200°C for 40-50 minutes.
Ingredients:
300 g salmon fillet,
100 g hard cheese,
4 eggs,
1 tomato
½ stack cream,
breadcrumbs, butter - for molds,
black or white ground pepper, black peppercorns, salt, bay leaf.
Cooking:
In boiling water with the addition of peppercorns, bay leaves and salt, boil the fish for 7-10 minutes. Drain the water, cut the fish into small pieces and grind with a blender. Whip eggs with cream. Cut the tomatoes into small cubes. Grate the cheese on a coarse grater. Combine the egg mass, tomatoes and cheese with chopped fish and mix until smooth. Grease portion molds butter and sprinkle breadcrumbs. Fill the molds with fish mass and place on a baking sheet, on the bottom of which you should pour a little water. Place the baking sheet in the oven heated to 200°C for 25-30 minutes.
Ingredients:
1 kg cod,
400 g mayonnaise (or half mayonnaise with sour cream),
4 bulbs
salt, black ground pepper.
Cooking:
Cut the fish into pieces and place in a deep baking dish. Salt and pepper to taste. Cut the onion into rings and lay a layer on top of the fish. Pour mayonnaise, salt a little and put in the oven with medium heat. Cook until the liquid is completely boiled away.
Ingredients:
4 mackerel carcasses,
50 g butter,
1 onion
½ lemon
1 tbsp chopped parsley,
½ tbsp basilica,
salt, black pepper.
Cooking:
Prepare mackerel: clean, gut and rinse. Mix softened butter with lemon juice, parsley and basil, add salt and black pepper. Lubricate the fish carcasses with the resulting mass and wrap each in foil so that the juice does not leak during frying. Put to bake at a temperature of 200 ° C for 30 minutes. Serve with a side dish of boiled rice or buttered potatoes.
Ingredients:
600-700 g fillet of any red fish,
2 bulbs
1 carrot
200 g hard cheese,
½ lemon
mayonnaise, salt, pepper.
Cooking:
Cut the fish into pieces, sprinkle with lemon juice, salt and pepper and leave for 10-15 minutes. In the meantime, cut the onion into small cubes, grate the carrots and cheese on a coarse grater and mix everything with mayonnaise. Line a baking sheet with foil, lay out the pieces of fish, put a mixture of vegetables on each and put the baking sheet in the oven, heated to 180 ° C. Bake for 20-25 minutes.
Ingredients:
300 g salmon fillet,
400 g pike perch fillet,
8-10 large boiled shrimp,
2 tbsp lemon juice
2 tbsp vegetable oil,
2 stack vegetable broth,
1 stack 20% cream,
3 tbsp dry white wine
1 bunch of greens
salt pepper.
Cooking:
Cut the fish fillet into pieces and drizzle with 1 tbsp. lemon juice. Heat vegetable oil in a deep frying pan and fry the fish for 5-7 minutes, add salt and pepper to taste and place on a plate. Pour the broth, cream, salt and pepper into the same pan and bring to a boil. Put the fried fish, shrimp, chopped greens, 1 tbsp into the boiling creamy sauce. lemon juice, wine, bring to a boil again, sweat for 1-2 minutes and remove from heat.
Ingredients:
1 kg of any fish,
400 ml coconut milk
100 ml dry white wine
1 lemon
3 tbsp soy sauce,
2 chili peppers
1 bunch of greens
salt, pepper - to taste.
Cooking:
Dry the cleaned fish and place in a baking dish. For marinade, combine coconut milk, juice and zest of half a lemon, crushed chili pepper, soy sauce and wine. Cover the form with cling film and marinate in the refrigerator for 2-3 hours. Then remove the film and set to bake at a temperature of 200 ° C for 30-35 minutes. Serve sprinkled with herbs.
On our site you can always find recipes for pies and pies with fish, dumplings, appetizers and salads, as well as delicious fish dishes - come on in!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
This section contains fish dishes, recipes with photos are simple and delicious. Really simple, no exaggeration. I must admit that I have not tried to cook complex ones. Because I do not see the point. After all, the success of cooking fish dishes is not at all about how long you stand at the stove. And how well you imagine the basic principles of cooking, which allow you to keep the fish juicy and give it a noble taste. Fish baked, fried, salted. Usually whole, or in a large piece, without long heat treatment. The fish itself cooks quickly enough. Literally 20 minutes, or even 10, if you have small fish, and you can already sit down at the table. In general, I wanted to pick up recipes for fish dishes simpler and tastier. It seems to me that this is the most interesting thing - how to spend less work and get a high-class result. To do this, there are several fairly simple tricks.
- Firstly, almost any fish loves a lemon.
- Secondly, any fragrant herbs have a very positive effect on the taste of fish. Moreover, a lot of seasonings are not required - the fish fibers are quite soft and freely pass fragrant additives inside, which can sometimes almost completely mask the fishy taste that not everyone likes.
- Thirdly, the cream magically affects the fish. Even just warming fried fish (without breading!) in cream is enough to make it taste very good.
- Fourthly, fish cannot be cooked for a long time, because everything tasty is boiled out, the juice flows out, and the meat becomes tough.
You can read about the rest of the subtleties and secrets below, here are collected really tasty and simple recipes fish dishes. I'm sure none of them will disappoint you.
marinated fish, classic recipe
Marinated fish is a hit among snacks in Soviet-era catering. And if you are nostalgic for this really tasty fish dish, then this classic recipe is especially for you.
Fish in beer batter
Batter on beer - the most delicious! Thin, perfectly envelops pieces of fish, does not tear when frying. It turns out very crispy. There is no taste of beer. Try it! You will be pleasantly surprised. In such a batter, you can make squids, and chicken fillet, and vegetables.
Salted pink salmon
A simple way to homemade salted pink salmon. Try it, the fish turns out wonderful tasty. Budget friendly holiday appetizer.
Heh from herring in Korean
If you like Korean salads, have already tried to cook some at home and realized that they are not only not inferior to the purchased ones, but also turn out tastier and several orders of magnitude cheaper, then it's time to cook your own herring hehe. Delicious snack will be a hit on the holiday table.
Hake fillet in the oven
Hake is not only tasty and healthy, but also quite affordable sea fish. There are a lot of options for cooking hake: just fry in a pan, bake in the oven, steam or wind cutlets. In any case, this fish is very tasty. But today we will bake hake fillets with onions and mayonnaise sauce. The fish is indescribably tender and juicy.
Delicious pollock cutlets
Pollock fish cakes, how to cook them so that they turn out tasty, appetizing and juicy?
How to cook delicious fish Breaded
Lucky Recipe batter for fish on sour cream with fresh dill. AND detailed recommendations how to properly fry fish in batter so that it turns out tender, juicy and not very oily.
Mackerel marinated
Salted fish has now become as expensive as it is tasteless. I don't know what the manufacturers did with it. But they obviously add some kind of chemistry to reduce the cost of the process. It seems to me that now is the time to master the home salting of fish. Fortunately, it is so simple that you will be surprised at one thing: why you did not do this before. Amazingly delicious mackerel will be ready in 4 hours! We use frozen fish. You don't even have to defrost it completely.
How to pickle red fish at home
Many are afraid to mess with salting a whole fish of 2-3 kilos. But in vain. Filleting red fish is quite simple. Salting activities are elementary. The main thing is just to know what and how to do. For your convenience, the whole process is shown with detailed step by step photos. The recipe is traditional. Saving money before the holidays is very tangible.
Trout baked in the oven in foil
The first time I baked a whole fish. And for the first time in foil. Previously, it seemed to me that there was no difference between wrapping fish in foil or just baking on a baking sheet. It turns out there is a significant difference.
Grilled trout in honey-mustard marinade
The taste of this trout is reminiscent of Chinese cuisine, although soy sauce is not added to the marinade.
Salmon with vegetables in cream in 15 minutes
Simple and very delicious recipe fish dish with sweet pepper, zucchini in a creamy sauce. Prepared in two pans. Plus, a little secret on how to make such a fish dish just super delicious.
How to cook dorado in the oven
Cooking this fish is a pleasure. First, the recipe is very easy. Secondly, when dealing with fragrant herbs, the cooking process itself becomes a pleasure.
How to cook dorado in a pan
Dorado is a tender, fatty fish that is very easy to cook and just as easy to eat - it does not have small intermuscular bones. Cleaning the sea bream is easy, no special tricks are required for cooking, so the sea bream is ideal for those who love fish, but do not enjoy fiddling with it.
