Dishes of Fish and Seafood

Hake cutlets (with frozen green peas and spinach)

Hake fish cakes with frozen peas and spinach are a modern trendy dish in the spirit of Mediterranean and Scandinavian cooking, in which classic fish cakes are enriched with plenty of greens and vegetables — making them significantly more wholesome, vibrantly green and interesting in flavor. Frozen peas and spinach are among the most convenient and affordable vegetables: they're in every freezer and preserve vitamins beautifully. Hake is a tender white fish with very few bones, an ideal base for fish cakes. Run hake fillet through a meat grinder or pulse in a blender, add thawed peas, spinach, finely chopped dill, an egg, onion, salt and black pepper. Mix thoroughly and form patties, coat in breadcrumbs or flour. Fry on a hot oiled pan for 3-4 minutes per side. Proportions for 500 g of fillet inside.

Details: Author: Artyom; 21 May 2019; Last Updated: 29 March 2026

Pollock stewed with carrots and onions in tomato

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Pollock braised in tomato sauce with carrots and onions is a simple, budget-friendly dinner that comes together in just 30 minutes. The fish turns out tender and juicy, simmered in a thick, slightly sweet vegetable gravy where carrots and onions balance the tangy tomato base perfectly. I lightly pan-sear the pollock on both sides, separately saute the vegetables with tomato paste or fresh tomatoes, then combine everything and simmer covered for 15-20 minutes over low heat. The result is a complete two-in-one meal – fish with a built-in vegetable sauce. It pairs beautifully with rice, mashed potatoes or buckwheat. I'll walk you through the recipe step by step with all the helpful tips.

Details: Author: Artyom; 17 May 2019; Last Updated: 29 March 2026

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Pan-seared salmon in creamy garlic sauce is a restaurant-quality dinner that comes together in just 25 minutes using five simple ingredients. The fillets are seared until golden, then finished in a velvety sauce of cream, garlic and butter right in the same pan.

The technique is forgiving enough for beginners yet impressive enough for date night. Below you will find the full step-by-step process with photos, tips on choosing the right pan and heat level to avoid overcooking, and our favorite side dishes to serve alongside. If you can sear a piece of fish and stir cream into a pan, you can nail this recipe on the first try.

Details: Author: Artyom; 16 May 2019; Last Updated: 29 March 2026

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These homemade capelin "sprats" are a budget-friendly preserve that tastes just like the famous canned sprats in oil that Eastern Europeans love so much. The secret is long, gentle braising in the oven or multicooker at low temperature, which softens the tiny fish bones completely so you can eat them right along with the flesh, just like real canned sprats. Clean frozen capelin, arrange in a heatproof dish or Dutch oven, add oil, bay leaf, peppercorns and salt, cover tightly with a lid or foil and braise at 130-150°C (260-300°F) for 4-5 hours. I'll share proportions for 1 kg of capelin, how to achieve that classic smoky flavor using black tea and how long the finished sprats keep.

Details: Author: Artyom; 11 March 2019; Last Updated: 29 March 2026

Read more: Homemade Smelt Canned Food

Crucian carp baked in sour cream with potatoes

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Whole roasted crucian carp with potatoes is a simple, impressive and very appetizing fish dish for a family lunch or holiday table. Crucian carp is an affordable river fish with a pleasant slightly sweet flavor, and roasted whole in its own juices it turns out remarkably moist and tender, while the potatoes — soaked in the fish's aroma and roasting juices — become the perfect side. The key trick is to score the fish with several diagonal slashes so the small bones soften during roasting. Clean and gut the carp, rub with salt, pepper and sour cream and stuff the cavity with a slice of lemon and fresh herbs. Slice potatoes into rounds, layer them on a baking sheet, place the fish on top and drizzle with oil. Bake at 200°C (400°F) for about 35-40 minutes. Proportions for 4 servings inside.

Details: Author: Artyom; 25 December 2018; Last Updated: 29 March 2026

Categories

Dishes of Fish and Seafood

Hake Cutlets (with Frozen Green Peas and Spinach)

Pollock stewed with carrots and onions in tomato – a simple and quick recipe

Salmon in Cream Sauce on the Skillet – Delicious Dinner in 25 Minutes

Homemade Smelt Canned Food

Carp in sour cream baked in the oven

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