Marinated fish is a healthy and tasty dish. It can equally well be served on a festive table and at a regular dinner. Calorie content will depend on the choice of fish. It can be hake or cod for those who watch their weight, and sole or mackerel for those who like tastier and are not used to deny themselves food.
It is necessary
- fish fillets (for example, cod or hake) - 400 gr
- carrots (large) - 1 pc. (150 g)
- onion -2 pcs. (200 g)
- tomatoes (large) -1 pc. (250 g)
- garlic -2 cloves
- water -1 tbsp.
- sunflower oil
- breadcrumbs (or flour)
- sugar -1 tsp
- balsamic vinegar -2 tbsp
- salt
- Bay leaf
- black pepper (peas)
Instructions
Step 1
Let's prepare all the ingredients right away. Rinse fish fillets, remove small bones, if any. Cut the fish into small pieces, season with pepper and salt. Then roll in bread crumbs on both sides. Fry in vegetable oil over medium heat until golden brown. If there are no rusks, then you can replace them with flour.
Step 2
When the fish is fried, put it on a napkin to remove excess fat. Finely chop the onion and fry. While the onions are fried, peel the carrots and three on a coarse grater. Cut the tomato in half and also rub it on a coarse grater with the pulp down to the skin. We throw out the skin.
Step 3
As soon as the onion acquires a golden hue, add carrots to it. Fry over medium heat, stirring occasionally. Pour the resulting tomato puree into the roast. We make a small fire and evaporate the water, stirring constantly the resulting mixture until the oil comes to the surface.
Step 4
Peel the garlic and pass it through a garlic press, add to the frying. Throw a bay leaf there. Then pour out the vinegar and a glass of water with sugar. Mix thoroughly. bring our marinade to a boil and put the fish there. Close the lid and simmer over low heat for about 10 minutes. You can serve marinated fish with rice or boiled potatoes.
