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Stew fish fillet with vegetables in a frying pan. Fried Fish with Vegetables - Cooking Recipe With Photo

Stew fish with vegetables - a specific dish, can be said to an amateur. Not everyone accepts a combination of tomatoes, cabbage or eggplant with seafood. But if you feel like admirers of such food, then the recipes are simply a lot and experiment can always be, starting with vegetables and ending with fish.

Most often for this dish use non-fat varieties: Heck, Mintai, Crack, Cambalu. During the vegetables and the Yushni, which is formed in the cooking process, the food is obtained juicy and tasty.

Prepare such a dish is very simple, enough to clean the fish, cut into the desired pieces, lay layers with prepared vegetables and turn into any way convenient for you.

It can be served a side dish in the form of a puree or porridge, and even in the form of independent dish It can be eaten with a piece of bread. Since this is a dish everyday, it can be included in his diet a couple of times a week.

Step-by-step recipe

To embody this recipe, it is best to take a heck, there are few bones in it - only the ridge. When extinguishing the fish will become soft, tender and juicy.

Heck defrost, believed a knife with a husk, cut the abdomen, remove the insides, cut the tail and fins. We rinse it in water and cut into pieces, immerse yourself in a bowl and exempt.

My vegetables and remove the peel. Bulbs and carrots cut half rings, peppers - cubes. Take the Casanes, we pour there a slightly oil and fold prepared vegetables.

In a plate, we embarked the flour, catch the fish in it and tipped on a warm frying pan. The finished heck lay out to vegetables and put the cauldron on the stove.

Tomato sauce is divorced with boiled waterSo that it turns out the likeness of the juice, and pour to fish with vegetables. Drink the dish twenty minutes.

Fish stew in tomato with vegetables in a frying pan

Budget, but very tasty dish It turns out of roasted fish, for example, pollock and set of fresh vegetables.

  • mintai - 1 kg;
  • tomatoes - 3 pcs.;
  • onions - 2 pcs.;
  • carrot - 2 pcs.;
  • oil - 4 tbsp. l.;
  • flour - 5 tbsp. l.;
  • salt - 2 h;
  • water - 50 ml.

Cooking: 75 minutes.

Calories: 141 kcal / 100 g.

Freshly frozen mixtalk mine and clean. A sharp knife is cutting along the ridge along the ridge. We take out the spine and rub the salt resulting in fillets. We fold the pyramid and give a salinity twenty minutes.

From the bulbs we remove the husk, shining straw. My carrot and with the help of a metal grid we clean. Three on the grater.

Flour in a bowl. In the skeleton pour oil and warm well. Call the workpiece from fish in the flour and carefully so that the oil does not splashed, put it fry. I turn over the second side and on top distribution of chopped vegetables.

Tomatoes are immersed in boiling water for a few seconds, remove the peel and rub into the cubes. We send to the saucepan to the preparing products. We pour fifty grams of water, reduce the fire, cover the tightly with a lid and give a dish to steal thirty minutes.

How to put out fish with zucchini in a slow cooker

To extinguish with vegetables in a slow cooker, low-fat mackerel is perfect. Due to the combination of it with carrots, onions and zucchini dish optic and gentle.

  • mackerel - 2 pcs.;
  • onions - 2 pcs.;
  • carrot - 2 pcs.;
  • zucchini - 1 pc.;
  • oil - 30 ml;
  • salt - 1 tsp;
  • tomato Morse - 1 cup.

Cooking: 65 minutes.

Calories: 134 Kcal / 100

We defrun the fish, clean the insides, cut the tail and fins, be sure to cut off the head. We fold into the plate and we exempt. Run the electrical appliance in extinguishing mode. In the bowl pour oil. Bulbs, zucchini and carrots clean. Cut the same cubes or straws.

Pieces of mackerel put on one unit, barely tip and fall asleep with a dense layer of prepared vegetables. Sealantly close the lid and hundred twenty minutes. We open, mix, pour tomato juices and continue to cook for another twenty minutes.

After turning off the device, leave to stand ten minutes so that the fish finally appropriate with flavors.

This dish is perfect for boiled horns or loose buckwheat.

Recipe stew with vegetables in the oven

Fast and very saturated dish for a homely feast - stewed cod with potatoes in the oven. Cod, cut by slices, and potatoes under the dense layer of mayonnaise pouring will delight all the gathered guests.

  • cod - 750 g;
  • potato tubers - 1 kg;
  • onions - 1 pc.;
  • mayonnaise - 100 ml;
  • oil - 4 tbsp. l.;
  • flour - 3 tbsp. l.;
  • spices, salt - 1 tsp.

Preparation: 70 minutes.

Calories: 146 kcal / 100

Potatoes clean and cut into medium slices. Codrim clean, we susht, catch in flour and slightly roast in vegetable oil, literally one minute to appear beautiful crust.

Cut the bulbs in rings. Potatoes put in a deep bastard, sprinkled with spices, on it in chaotic order laying out pieces of fish and onion rings. Include an electrophum at 185 ° C.

We fall out the entire mayonnaise in the center of the workpiece, neatly a spoon distribute on all areas of products to form a dense layer of sauce. We ship prepare for fifty minutes. At the end, you can sprinkle with fresh or dried greens.

  1. To get a delicious dish, you need to choose quality products. The main component is a fish. When buying, pay attention to its appearance, there should be no thick layer of ice on it, the carcass should be solid, without damage, white or bluish low tide. Not yellow or brownish - this is a sign of a stupid product, several times frosty;
  2. Experienced cooks are recommended before extinguishing fish to pickle. Usually used homemade mayonnaise, greasy cream or wine;
  3. So that the seafood does not overheat, it is necessarily panted before roasting so that all the juice remains inside the meat;
  4. Extinguishing fluids should be enough so that the products are not burning and obtained as juicy;
  5. If you use frozen fish, you should not defrost it in warm water. It will get dry and tough. It is better to leave it in the refrigerator for the night;
  6. Fish steaks will remain entirely and will not fall apart if you pre-immerse them into salted water for thirty minutes;
  7. If you have taken small varieties of fish for extinguishing, you should not bother with bones from it. In the process of extinguishing, they will become soft and completely will not be felt in the dish;
  8. Carrot take a thick with a blunt end, it is brighter and better to taste. The bulbs need to use white or purple varieties, there are less bitterness in them;
  9. If the fish is not finally frying, and the raw start to stew with vegetables, it will get to taste as boiled;
  10. Vegetables must be cut by pieces of the same sizes in order to be evenly moved;
  11. Fatty fish varieties are better to stew with cabbage, zucchini and beet. Low-calorie vegetables will be perfectly combined with pelegeas or catfish.

Bon Appetit!

Ingredients:

  • fish fillet (any, but preferably without bones) - 500 grams;
  • onion medium size - 2 pieces;
  • bulgarian pepper medium size - 2 pieces;
  • medium-sized carrots - 2 pieces;
  • salt to taste;
  • bay sheet - 1-2 sheets;
  • vegetable oil for frying - 3-4 tablespoons.

Express fish with vegetables in a frying pan. Step-by-step recipe

  1. Onions cut sufficiently large cubes (approximately 1.5 centimeters) and fry on vegetable oil until translucent (on average fire).
  2. Carrots cut rings, 0.5 centimeter thick.
  3. Bulgarian pepper purify from seeds and cut the size like onions.
  4. When the bow becomes translucent, add carrots and bell peppers to the pan. Throw a bay leaf and fry to softness of vegetables
  5. Fish can be used any, preferably only that there are no bones in the pulp. For this recipe, Hek or Mintai is perfectly suitable, but you can both.
  6. The main thing is that it is high quality. If you use a carcass, first separate fillets from the ridge and cut into pieces, 2-3 centimeters thick.
  7. We add fish to vegetables, salt and continue to fry, stirring, until fish is ready.
  8. Fish squeezed - can be served!

How to choose high-quality frozen fish

For cooking it is better to use a carcass on the bone. The scales of fish should fit tightly to the adhesive, there should be no spots, cracks, traces of bruises and sponsors of the skin. When tapping about the table, high-quality frozen fish makes a ringing sound. After defrosting, the fillet should be dense (not loose), when pressed with a finger, it should spring (that is, return to its original position), the meat should be good to the bone.

It is also better to use a dry frost fish (not covered with ice icing), but at the same time, make sure that the carcass be without signs of the tempering: in appearance as the overwhelmed. Adhering to these tips on choosing high-quality frozen fish, your express fish in a pan will turn out even tastier!

Fried fish

For this recipe, the fish is roasted entirely with potatoes, carrots and lime, which can be replaced with lemon. Spices Add to taste: It can only be salt and pepper, you can take your favorite spices for fish, and you can use the finished mixture "for fish dishes" If you use the finished seasoning - pay attention to the composition: in the mixture, except for spices, there should be no components.

Recipe roasted fish

It is necessary:

1 whole fresh fish (Dorado, Sybas, River Trout)
2 potatoes
1 carrot
1 tbsp. l. olive oil
0.5 red onions (can be conventional)
0.5 Lyme (or quarter lemon)
A pair of branches of dill
Spices to taste


When vegetables are sufficiently roasted, spread the fish in the pan directly to potatoes and carrots

HOW TO COOK:

1. Cleaning fish from scales, carefully cut the fins, including on the back.

2. Gently with a knife to climb the abdomen, clean the inside.

3. We ride fish with spices (ready-made mixes for fish or just salt, pepper). We leave for a while (per hour or more).

4. Pasting spices Fish fry on both sides on a frying pan with olive oil During a couple of minutes on each side.

5. At this time, my and clean potatoes, carrots. (Here the fish turn over the other direction). Cut the vegetables with circles of about 0.5 mm thick. If big potatoes can be cut into its quarters. Carrots, on the contrary, cut out the ovals. However, it is not so important. Pure aesthetic approach.

6. Fry fish get out of the frying pan and lay out while on the plate.

7. He fry the potatoes and carrots on both sides on the same frying pan where the fish was rooted.

8. During this time, from the middle of half lime and bulbs cut half-scenes.

9. On one of the sides of the fish (any or maybe more fried), we do 3-5 (depending on the length of the fish) of the cuts. The knife should be kept tilted towards the table.

10. In the cuts on the fish insert the semicircles of the bow and lime.

11. When vegetables are sufficiently roasted, lay out the fish on the pan directly to potatoes and carrots. Comething for a couple more minutes.

12. During this time, mine, dry and cut the finely dill.

13. It is necessary to spread on the plate. Fish on vegetables, soaked in fish with juice, sprinkle with fresh dill - Dish is ready!

Ingredients:

  • sea fish - any red, from white - kefal, cod, etc.
  • green beans
  • carrot 2 pcs
  • onions - 1 pc
  • white wine - how much does not mind
  • salt, French spices - how much your soul
  • lemon juice at will
  • season the fish with a salt and sugar mixture
  • vegetables prepare, cut
  • blanch carrots and beans
  • fry them in a frying pan with a bow
  • solim, season spices, add white wine

Today I will tell about very simple dish! It can even be considered as a method, and not dishes! it fish with vegetables in a frying pan. Fish can be chosen to your taste. I took trout. Vegetables can also be chosen from those that are at hand. I generally had an arbitrary option - stroke beans, onions, carrots! Replace trout to a cheaper option and here you have an excellent economical dish! But still for starting to cook with your favorite seafood. What unusual in this recipe is blanching (boiling to half-preparation) vegetables and white wine. These two points make all the weather! Result, I am sure to please most readers. So let's go!


So trying to taste! Mmmm - this sound was the first to come out with me)) It's really delicious! The combination of wine fragrance, French spices, juice that gives trout and its fragrance is just a class! The most delicious is a broth that turned out during extinguishing. The taste of vegetables sour-sweet, I really like these. I advise everyone this recipe!

Step 1: Prepare fish.

Fish fillet necessarily first need to defrost. It is best to simply post it out of the refrigerator a couple of hours before the start of cooking so that she flashes her room temperature. Dried fillet rinse under a stream of cool running water and dry up one-time paper towels. Divide the whole pieces of fish on the portion pieces of a very small size. At the end of the preparation, stick and spend the ingredient to taste. Leave the fillet a little soaked with spices and while go to the preparation of other ingredients.

Step 2: Prepare the Bulgarian pepper.



Bulgarian peppers flushing warm water And divide each on halves. Remove the core with seeds and cut the tail in each vegetable. Clean peppers cut into thin stripes or cubes, depending on your preferences.

Step 3: Prepare onions.



The onions are a bit in the hands, to make it easier to remove the husk. Clean ingredient Cut half rings. It is best to separate the bulbs with a slightly wet knife.

Step 4: Prepare carrots.


With a special knife for cleaning vegetables, remove the peel from carrots. Rinse the purified vegetable under the jet of warm water. This ingredient is best cut into thin lumps or chop with a grater.

Step 5: Prepare a tomato.



Tomato just like other vegetables need to rinse, as well as cut the place to which the fruit was attracted before. After such a cleaning, put the tomato on small cubes. Be careful and do not crush the vegetable.

Step 6: Fry Fish.



Before the start of frying fish, pour flour into a small plate and break some quantity in a pan sunflower oil. Before placing fillet in the pan, sinks well every piece in flour.


Fry fish you need to 5-7 minutes On each side or before the formation of a golden crust. After cooking, fold pieces of fillet on one-time paper towels, so that they absorb excess fat.

Step 7: Taste vegetables and form a dish.



In a frying pan with high fields, the same breaks a bit vegetable oil And fry onions up to light transparency. Then add a carrot there and prepare vegetables all the time stirring during 3-5 minutes. Then add Bulgarian pepper and tomato to carrots and onions. Do not forget to pepper and salt all the ingredients. Extinguish vegetables until readiness, that is, about 10 minutes.
When vegetables are ready, remove the pan with them from the fire and add fried fish. Mix everything and proceed to feed finished dish on the table.

Step 8: Feed Fried Fish with Vegetables.



Fried fish with vegetables spread to the portion plates and serve as an independent hot dish to a dining or dinner table. Offer the sauce for this Kushan, for example, soy or sour cream and a couple of black bread slices. That's all, proceed to the meal. I hope you love it a dish just like me.
Bon Appetit!

You can use any white fish, for example, polytai, tilapia, carp and others.

Do not be prepared this dish From fillet, you can simply separate the carcass of fish into small portion pieces and slightly increase its frying time.

In some recipes instead wheat flour Recommend to use breadcrumbs.