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This section contains fish dishes and recipes from photos simple and tasty. In fact, simple, without exaggeration. I must admit that I have not tried to cook and have not tried. Because I do not see the point. After all, the success of cooking fish dishes is not at all in how much time you stand at the stove. And how well you imagine the basic principles of cooking, which allow you to keep fish juicy and give it a noble taste. Baked fish, fried, salted. Usually in whole or in large pieces, without long heat treatment. The fish itself is preparing fast enough. Literally 20 minutes, or even 10, if you have a small fish, and you can already sit at the table. In general, I wanted to find recipes for fish dishes simpler and tastier. It seems to me that this is the most interesting - how to spend less work and get a high-class result. For this there are several fairly simple techniques.
- First, almost any fish loves lemon.
- Secondly, any fragrant herbs have a very positive effect on the taste of fish. Moreover, a lot of seasoning is not required - the fish fibers are soft enough and free of fragrant additives, which can sometimes almost completely disguise the fishy taste, which not everyone loves.
- Third, the cream magically affects the fish. Even just warming the fried fish (without breading!) In the cream is enough to make it very pleasant to the taste.
- Fourth, the fish can not be cooked for a long time, because everything tasty is boiled down, the juice flows out, and the meat becomes tough.
You can read about the rest of the subtleties and secrets below, here are really tasty and simple recipes of fish dishes. I am sure: none of them will disappoint you. Marinated fish, classic recipe
Fish under the marinade - a hit among the snacks in the catering of Soviet times. And if you feel nostalgia for this really tasty fish dish, then especially for you - a classic recipe.
Fish in beer batter
The beer beer is the most delicious! Thin, perfectly envelops pieces of fish, does not tear when frying. It turns out very crispy. The taste of beer is not felt. Try it! You will be pleasantly surprised. In this batter can be made and squid, and chicken, and vegetables.
Salty pink salmon
A simple way to salmon pink salmon. Try it, the fish is wonderful and tasty. The budget option of a festive snack.
Korean herring
If you like Korean salads, have already tried some cooking at home and realized that they are not only not inferior to the purchased ones, but they also get tastier and several orders of magnitude cheaper, then it's time to cook your own heh's. Delicious snack will be a hit festive 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 frying pan, bake in the oven, steam or make meatballs. In any case, this fish turns out very tasty. But today we will bake fillet of hake with onion and mayonnaise sauce. The fish turns out inexpressibly gentle and juicy.
Delicious pollock burgers
Pollock fish patties, how can they be cooked to make them tasty, appetizing and juicy?
How to cook delicious fish in batter
A successful recipe for fish batter on sour cream with fresh dill. And detailed recommendations on how to properly fry fish in batter so that it turns out tender, juicy and not particularly oily.
Marinated Mackerel
Salted fish now become as expensive as tasteless. I do not know what the manufacturers began to do with it. But obviously pour some chemistry to reduce the cost of the process. I think now is the time to master the homemade salting of fish. The benefit is so simple that you will be surprised by one thing: why have you not done this before. Amazingly delicious mackerel will be ready in 4 hours! Use frozen fish. It does not even have to be defrosted to the end.
How to pickle red fish at home
Many are afraid to mess with salting a whole fish in 2-3 kilos. And in vain. Cutting red fish fillets is quite simple. Salting activities are elementary. The main thing is 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. Savings before the holiday is very tangible.
Trout baked in the oven in foil
The first time baked a big fish entirely. And for the first time in foil. Previously, it seemed to me that there was no difference whether to wrap fish in foil or just bake on a baking sheet. It turned out that there is a difference, and very tangible.
Grilled trout in a honey mustard marinade
This trout tastes like Chinese dishes, although soy sauce is not added to the marinade.
Salmon with cream vegetables in 15 minutes
A simple and delicious recipe for fish dishes with sweet peppers, zucchini in a creamy sauce. Prepared in two pans. Plus a little secret how to make such a fish dish just awesome to taste.
How to cook dorado in the oven
Cooking this fish is a pleasure. First, the recipe is quite 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, which is very easy to prepare and just as easy to eat - there are no small intermuscular bones in it. Cleaning dorada is easy, no special tricks are needed for cooking, so dorada is ideal for those who love fish, but do not experience the pleasure of messing with it.
An unusual dish can be prepared from anything, whether it be potatoes or black bread, but to make it still useful and tasty is not an easy task. The easiest way to make it with seafood - and today we will tell you what fish to cook for dinner and how to keep its tenderness or add piquancy. The main thing to remember is that if we face a fillet of a sea or river dweller, the time spent on cooking can be minimized.
Knowing a few secrets, you can cook a quick quick dinner out of fish, because she doesn’t need a long heat treatment at all! Therefore, when you want fish, but there is no time to mess around in the kitchen, doing its cleaning and cutting, 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, moving it on the shelf in the refrigerator. This allows it to thaw out without stress, without damaging the supple fibers.
Drying
Before frying fish, blot it with a paper towel or napkin - this will make it more ruddy
Salt
Add it to the butter 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 succulent.
Now that we know the basic subtleties, let's move on to cooking!
To start, let's make an unusual mackerel for dinner.
We take the fish entirely, defreeze it, gut, leave the head and tail. Rub it with salt and pepper inside and out.
Getting Started
- 2-inch ginger root cut into slices with a thickness of literally 1.5-2 mm.
- 3 oranges peeled, disassembled into slices, clean them from membranes and films.
- Chop a bunch of greens finely - a mixture of basil and cilantro is best.
Stuff fish with half oranges, all ginger and chopped greens. Outside, make several deep cuts through a gap of 1.5 - 2 cm and put in them citrus slices. Lubricate all the vegetable oil on both sides and bake in the oven on the grid for 10 - 15 minutes.
Due to the high temperature, the cooking time is shortened and, since the mackerel was roasted without foil, lovers of crisp will be satisfied.
Serve the fish hot, decorating 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 pcs .;
- Butter - ½ st.l.
- Olive oil - 1 tbsp .;
- Tomato (small) - 1 pc .;
- Freshly squeezed orange juice - 1 tbsp. L .;
- Pepper black, fragrant, salt - to taste.
Cooking
- Cut the cut fish into steaks with a thickness of 1.5 cm or rub with defrosted salt. Sprinkle them with lemon juice and leave at room temperature for 10 - 15 minutes to marinate.
- Fennel clean and cut first into halves, then into slices. Peel the tomato, cut into small cubes.
- Heat a mixture of butter and olive oil in a large frying pan and lightly fry the fennel (3-4 minutes). Add the chopped tomato, simmer another 5 minutes and lay the fish slices right on top, pour them with orange juice, pepper and cover with the lid.
- The fish will stew for at least 20 minutes, and in the meantime, we will make the sauce. Mix sour cream with allspice and nutmeg, add 2/3 strained broth, which the fish gave in a pan, and mix well.
- Serve fish steaks separately, with mashed potatoes, or steamed vegetables, watering all together with sour cream sauce.
The fish from the previous recipe is incredibly tender and juicy, but what about classic fish steaks? Prepare traditional salmon for dinner.
Fill with lemon juice completely thawed raw salmon steaks, salt them, season with white pepper, dried basil and tarragon, and leave at room temperature for half an hour.
Then lay out the pieces on the grid and send in a very hot oven. Cook until golden brown.
Baked fish with cream sauce is also very tasty.
- Cut 600 g of sea bass fillet or tongue into portions - try to make them the same size, salt, pepper, season with dried greens and spread in a wide flat shape or on a baking sheet greased with butter.
- Fold the shredded onion and fill in all 2/3 tbsp. heavy cream. Cover the form or baking sheet with foil and bake for 25-30 minutes at 200 ° C.
Serve the fillet with onions, watering all the creamy sauce along with slices of boiled potatoes.
For dinner, fish stew can also be cooked with mushrooms - the taste of the dish will become richer and more refined.
- Cut 500 g of fillet into pieces no thicker than 1 cm, salt, pepper, season with marjoram and rosemary, sprinkle with lemon juice and immediately put into a greased form.
- While the fillet is marinating, clean the onion, chop it finely, bring it to transparency in a skillet in oil and immediately place the sliced mushrooms. They will need 500 grams, but you don’t need to spread everything at once, otherwise they will give you too much liquid. We do it in two steps.
- Mix 1 cup sour cream with salt and pepper, pour into the mushroom zazharku and gently, mixing well, pour 1 tbsp. flour for thickening. Keep on the pan for another 5 minutes on a very small fire and remove.
- Without letting the mushrooms cool in the sauce, we put them on the fish and, without closing, put them in the oven for 20 minutes at 200 ° C. Mushrooms will bake in a fragrant crust, and the fish will remain tender and juicy!
Serve hot for dinner with fresh vegetables. Bon Appetit!
For those who prefer to combine the preparation of a side dish and main course, we offer the following recipe.
- Boil until done 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, boil ½ cup long-grain rice with spices. If necessary, add a little water - cereal should be poured on the finger.
- Boil a hard boiled 1 chicken egg, clean and chop it with a knife. All combine, fry in butter, try on 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
- Cut the finished fish fillet into small pieces, sprinkle with lemon juice, salt and pepper. We leave to marinate for half an hour, and then pour boiling water and cook for 10 minutes on low heat.
- Broccoli can also be disassembled into inflorescences, if the cabbage is fresh, or we put it in boiling water just like that if it is frozen. Cook the same time.
- While the ingredients are boiling, prepare the creamy filling. We rub cheese and mix with milk, eggs and cream. Add nutmeg, allspice from the mill and mix.
- We grease a small but deep form with oil and spread broccoli and fish in random order. Pour all the cheese mixture and put in the oven for 20 minutes. 220 ° C will be quite enough.
Spicy and aromatic fillet of hake or pollock, cooked in garlic sauce.
- For its preparation we need one carcass. Cut it into portions (4-5 pieces will turn out).
- We clean and chop 4 cloves of garlic, the best way is to do it with a knife, so the garlic will remain more fragrant. Also finely chop ½ bunch parsley. Warm up 3 tbsp of olive oil in a pan and send the garlic and greens to brown.
- Dry the fish with a towel and fry in salted butter in another pan on each side for 10 minutes.
Serve fish steaks together with potatoes (mashed or boiled), watering all the garlic sauce.
But what about those who are not too fond of "lumpy" fish? We offer you to make wonderful fish cakes or souffles!
For meatballs is best to take pink salmon. It can be skipped in the stuffing, and you can just chop finely.
- Mix 400 g of minced 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, lay the minced meat in a hot frying pan and fry in vegetable oil on both sides under the lid until done.
Serve burgers, 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 fish, contains a lot of nutrients and at the same time does not tend to settle at the waist in the form of a fat roll, but rather contributes greatly to improving the figure and overall health. But there is one quality in fish that makes it difficult to cook more often - it quickly becomes boring. Unfortunately, fish dishes in some families are often limited to fried fish and fish soup. “Culinary Eden” offers to diversify your menu with new fish dishes, simple and more complicated, with old-fashioned recipes and ideas from fusion cuisine. The main thing is to choose and prepare fish.
A real ear is, of course, cooked on a bonfire in a pot, with smoke, from a fish caught in the river itself ... But not everyone is lucky to have a fisherman husband, so you should try to cook a double fish soup caught in a nearby store. Ingredients:
500 g of small fish
500 g of large fish,
2 bulbs,
vodka,
ground black pepper, salt, garlic - to taste. Cooking:
Clean the fines from the intestines and fold into a gauze bag. Also clean large fish, remove the gills from the heads, cut the fins and tails and put them in the bag too. Dip it in a pan with cold water and boil the broth. Remove the bag, put into the broth pieces of large fish, onion, diced, and vodka at the rate of 20 ml per 1 liter of broth and cook until ready. Put the fish on the dish. Pour 100 ml of prepared 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 of tomato paste,
2 tbsp. vegetable oil
bay leaf, salt. Pepper, greens - to taste.
Cooking:
Cut the cleaned fish into pieces, pour 1.5 liters of water, salt and put to cook on low heat for 20 minutes. Remove the finished fish from the broth, clean the bones and set aside for a while. Strain the broth through cheesecloth, put the washed rice and boil it for 15-20 minutes. Onions cut into small cubes, carrots - into thin slices and fry in vegetable oil until golden brown. Then add tomato paste and simmer another 5-7 minutes on low heat. Add black pepper, bay leaf and fish pieces to rice, bring to a boil and remove from heat. Serve generously sprinkled with herbs.
Ingredients:
300 g of fish
4 potatoes
1 sweet pepper,
1 onion,
1 tomato,
½ lemon,
1 tsp ginger
3-4 pickled cucumbers
10-15 olives (or olives),
tomato sauce, salt, black peppercorns, bay leaf. Cooking:
Boil fish broth, pull it onto a plate, strain the broth. Return it to the pan, bring to a boil and put the diced potatoes, peas and bay leaf. Onion and sweet pepper cut into small cubes, rub ginger, fry vegetables in vegetable oil. Mix the tomato sauce with the juice of half a lemon, pour it into the pan, salt it and stew for 10 minutes. Pour the frying in 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 of potatoes
2 eggs,
300 g of hard cheese
100 g of mayonnaise,
1 tsp dried paprika,
½ tsp mustard seed,
salt, black ground pepper. Cooking:
Grate the potatoes on a medium grater, squeeze lightly, add the cheese, eggs, salt and pepper grated on a large grater. Stir. Cut the nautical into pieces, add mayonnaise, ground paprika, salt and leave for 20 minutes. Spread the potato mass in the form of cakes on a baking sheet covered with baking paper. On each cake, put a lot of fish and cover with the remaining "dough" of potatoes. Sprinkle with cheese and put in the oven at a temperature of 180-200 ° C for 25-30 minutes.
Ingredients:
500 g fish fillets,
100 grams of lard,
100 g white bread (not long loaf),
1 stack of milk
4 tbsp. flour,
salt,
starch - for breading. Cooking:
Fish fillet soak for 20 minutes in ¼ stack. milk mixed with ½ tsp. salt. Then take the fish out of the milk and dry. Soak bread too, at ½ stack. milk Fish fillet, bacon and pressed bread roll through a meat grinder and mix until smooth. If the stuffing turned out to be 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 the heat, until cooked.
Ingredients:
500 g cod fillets,
600 g potatoes
2 eggs,
5 tbsp. butter,
salt, black or white ground pepper - to taste,
flour for breading.
Cooking:
Boil the cod, peel off the skin and pass through the meat grinder. Boil potatoes and mash in mashed potatoes. Combine the fish, mashed potatoes, eggs and melted butter, add salt and pepper to taste. From the resulting mass, form small balls, roll them in flour and fry in vegetable oil.
Fish with green tomato sauce Ingredients:
500 g cod fillet (or haddock),
500 g of small green tomatoes,
3 onions with feathers,
1 tbsp. fresh coriander (or parsley),
1 clove garlic,
4 tbsp. vegetable oil
1 small green chili pepper,
3 tbsp. lemon juice
salt. Cooking:
Scald tomatoes with boiling water, then cool in ice water and remove the skin. Pour 1 - 1.5 cm layer of water into a saucepan, put chopped tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Drain excess liquid, cool tomatoes, put them in a blender bowl, add onion, garlic, coriander, chili pepper and beat until smooth. In a small saucepan, heat 1 tbsp. butter, put the tomato mass, salt to taste and bring to a boil. Reduce heat and extinguish without lid for 15 minutes, stirring. Meanwhile, pour the fish with lemon juice, salt and leave for 15 minutes. In a frying pan with vegetable oil, fry the fish for 1 min on each side, then pour the sauce and simmer for about 5-7 minutes until cooked.
Ingredients:
1 kg of fish fillet,
100 g butter,
300-400 grams of cheese
4-5 cloves of garlic,
2 eggs,
parsley, flour, breadcrumbs, salt. Cooking:
Cut fillets into 100 g portions, repel, salt. Cheese rub on a large grater, squeeze garlic through a press, chop the greens. Mix the cheese, garlic, pieces of butter and greens and put the stuffing on the battered fillet. Roll into rolls, breaded in flour, then dip in a beaten egg, then roll in breadcrumbs. Fry the rolls in vegetable oil.
Ingredients:
1 kg of pike,
500 g tomatoes
2 tbsp. flour,
50 g butter,
1 carrot,
1 parsley root,
1 onion,
1 celery root,
black pepper, pinch of sugar, bay leaf, salt. Cooking:
Peel the fish and remove the bones, salt, pepper and refrigerate. From the heads, tails and fins, prepare the broth by boiling it with the roots, herbs and onions. Strain the ready broth, put the fish in it and put it on a fire. Mix the softened butter with flour, add the peeled tomatoes, diced, and stew, 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 prepared sauce, add the butter in slices and whip. Serve the fish, watering the sauce and sprinkling with greens.
Ingredients:
6 salmon steaks,
½ lemon,
1 kg of potatoes
350-400 g of mayonnaise,
fish spices - to taste,
salt, herbs - to taste.
Cooking:
Combine mayonnaise with spices for fish and let stand for a while. Then grease pieces of salmon from all sides obtained marinade. Peel the lemon zest and cut into thin slices. Place the salmon steaks in a marinating container, transferring them to lemon slices, cover with a lid and put in the fridge for 2-3 days. Before starting the preparation, cut the peeled potatoes into large cubes and place them in a sleeve, place the pickled steaks on top, tie up the sleeve, leaving 15-20 cm around the edges and put it 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:
Pound pine nuts in mush, add cinnamon and ginger, salt and mix with olive oil. On fish, make several transverse cuts 1 cm deep. Rub the nut mass of the fish inside and out. Place lemon slices in the cuts. Wrap the fish in foil and bake at 200 ° C for 40-50 minutes.
Ingredients:
300 g salmon fillet,
100 g of 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 peppercorns, bay leaf and salt, boil the fish for 7-10 minutes. Drain the water, disassemble the fish into small pieces and chop with a blender. Beat the eggs with cream. Tomatoes cut into small cubes. Cheese rub on a coarse grater. Combine the egg mass, tomatoes and cheese with minced fish and mix until smooth. Smear portions of butter and sprinkle with breadcrumbs. Fill the molds with fish mass and place on a baking sheet, at the bottom of which you should pour some water. Put the pan in the oven, heated to 200 ° C, for 25-30 minutes.
Ingredients:
1 kg of cod,
400 g of mayonnaise (or mayonnaise in half 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. Onion cut into rings and lay a layer on top of the fish. Fill with mayonnaise, a little salt and place in the oven with medium heat. Cook until the liquid is boiling away.
Ingredients:
4 carcasses of mackerel,
50 g butter,
1 onion,
½ lemon,
1 tbsp. chopped parsley,
½ tbsp basil,
salt, black pepper. Cooking:
Prepare the mackerel: clean, gut and rinse. Mix the softened butter with lemon juice, parsley and basil, add salt and black pepper. Lubricate the resulting mass of fish carcass and wrap each in foil so that the juice does not leak when frying. Bake at 200 ° C for 30 minutes. Serve with a side dish of boiled rice or potatoes and butter.
Ingredients:
600-700 g fillet of any red fish,
2 bulbs,
1 carrot,
200 g of hard cheese
½ lemon,
mayonnaise, salt, pepper.
Cooking:
Slice the fish into pieces, sprinkle with lemon juice, salt, pepper and leave for 10-15 minutes. Meanwhile, chop the onion into small cubes, rub carrots and cheese on a large grater and mix everything with mayonnaise. Line the baking sheet with foil, put the pieces of fish on each, put a mixture of vegetables and put the baking sheet in the oven, preheated to 180 ° C. Bake for 20-25 minutes.
Ingredients:
300 g salmon fillet,
400 g perch fillet,
8-10 large boiled shrimps,
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:
Slice the fish fillets into pieces and sprinkle 1 tbsp. lemon juice. Heat the 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 broth, cream, salt and pepper in the same frying pan and bring to a boil. Put the fried fish, shrimps, chopped greens, 1 tbsp into the boiling cream sauce. lemon juice, wine, bring to a boil again, then 1-2 minutes and remove from heat.
Ingredients:
1 kg of any fish,
400 ml of coconut milk,
100 ml of white dry 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 the marinade, mix coconut milk, juice and half a lemon zest, chopped chili pepper, soy sauce and wine. Cover the form with food film and marinate in the fridge for 2-3 hours. Then remove the film and put it to bake at 200 ° C for 30-35 minutes. Serve, sprinkle with herbs. On our site you can always find recipes for pies and pies with fish, ravioli, snacks and salads, as well as delicious fish dishes - come in! Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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