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Cod under the marinade: a classic recipe for dishes and in the oven

Everyone chooses dishes according to their preferences and prepares them almost every day, but practically any housewife dreams to expand the horizons, to please and surprise relatives with a tasty, unique recipe.

Such a tender, juicy dish, for the preparation of which will require only products available to all, is cod under the marinade.

Since Soviet times, everyone remembers how important it was not only quick and easy to prepare, but also to save money by making the dish tasty and healthy.

At the very beginning of the creation of the dish, you should clean the vegetables and cut them for the marinade — onion in small cubes, carrot in thin cubes. Fish fillet cut into portions and dipped in salted flour, fry in butter for three minutes on both sides.

To prepare the marinade, pour a little oil into the pan, add chopped vegetables and fry them until soft, for a few minutes. After that, dilute the pasta in boiled water, pour the mixture into the vegetables, add salt, vinegar, and pepper. Mix everything, bring to a boil. And then, turning down the heat, put out for five minutes.

Cut chilled and roasted cod into small pieces. Pour some of the marinade in the skillet to the bottom, add fish pieces, and pour the rest of the tomato-vegetable mixture on top. To stew the dish should be covered for fifteen minutes.

You can serve a wonderful fish under the marinade as a separate dish in the cold and hot to any side dish of cereals and vegetables.

Preparation does not take much time and it only takes:

  • cod (whole carcass or fillet) — 0.7 kg;
  • flour — 1/3 cup;
  • carrot — 150 g;
  • tomatoes — 200 g;
  • onions — 100 g;
  • salt — 10 g;
  • sunflower oil — 30 g .;
  • boiled water — ½ cup.

Cooking cod will take no more than one hour. Nutritional value of one hundred grams of a dish is 85 kcal.

Having chosen a whole fish, one should remove all fins, entrails, bones from the ribs, the ridge from the carcass, leaving only the loin, which should be slightly salted. Peel all vegetables and chop at your discretion or — onion into half rings, diced tomatoes, and grate large carrots.

Cod should be fried in a small amount of oil before it acquires a beautiful golden color — it will take about ten minutes. On the rest of the heated oil, fry the onion, pour the carrots in a couple of minutes, and after the same period of time, add the tomatoes, add water, salt and mix. Vegetables stew fifteen minutes.

In a baking sheet at the bottom lay out a tomato marinade in layers, then fish, vegetables again. You can make several such layers. In a preheated 180 ° oven, bake the cod for twenty minutes, make cuts in layers for better soaking the fish pieces with vegetables and leave for five minutes.

Then you can set the table, serve a magnificent healthy dinner — a fish with vegetables, with a side dish of rice, buckwheat or without.

Very few owners of truly wonderful, universal kitchen equipment — multicookers, know that cooking various dishes in it is not only very convenient, but also not at all troublesome.

And as the fish should be present in the diet as often as possible, there is a very simple and uncomplicated recipe — cod under the marinade. With this equipment, the preparation will be very simple, and the fish will please loved ones with its juicy and delicate taste.

To create this dish you will need:

  • cod fillet — 1 kg;
  • tomato paste — 150 g;
  • boiled water — 200 ml;
  • onions and carrots — 200 g;
  • seasoning for fish — 1 tsp;
  • salt — 1 tsp;
  • sugar — ½ tsp;
  • wine vinegar — 1 tbsp. l .;
  • vegetable oil — 30 g

The time that will be needed to cook cod will be forty minutes, and the energy value of one hundred grams of fish under the marinade will be 76 kcal.

Food preparation should begin with cleaning vegetables. Then the onion is cut into squares, and the carrot is coarsely chopped using a grater. Fish fillet is cut into pieces of five centimeters in length (in portions), sprinkled with seasoning, salt and mixed.

Oil is poured into the equipment bowl, prepared vegetables are poured. On the multicooker, the “Frying” (or “Baking”) function is set for ten minutes. After five minutes, tomato paste, vinegar dissolved in water, and sugar are added to already slightly roasted vegetables. In the process of frying and stewing, periodically stir the vegetables.

Most of the marinade should be taken out of the multicooker bowl, leaving a little at the bottom, and then put the fish, vegetable marinade and repeat the layers in this order. Must be on top of the marinade. If the liquid base of the marinade is too boiled away, then you should add a little more water and salt to taste. After that the “Quenching” function is activated for twenty minutes.

Cod under a wonderful and juicy marinade is best served with a light but hearty side dish of rice cereal.

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Even with the creation of very simple dishes have their own little tricks and secrets. Cod contains a large amount of proteins that are easily digested in the body, and is the owner of such an essential trace element as iodine. Therefore, it is necessary to cook it a little more often, and this is quite simple if:

  1. To acquire cod as a whole — in the process of cooking it will not crumble, the pieces will be beautiful and whole;
  2. Do not fry vegetables too much at the beginning of cooking — they will be dry and lose their juiciness;
  3. The fish is in perfect harmony with lemon, so adding this sour juice will not be superfluous;
  4. You do not need to add too many spices, herbs and a lot of greenery — they will “beat” the real taste of cod.

In any form — baked, fried, stewed, cod under the marinade has its own elegant and delicate taste, its preparation is quite simple and simple, therefore, it is quite easy to please your relatives with such food.

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