Fish under Marinade (classic recipe)

For cooking, fish like: hake, pollock, as well as pelengas or any sea fish to your taste will work well. Prepare all the ingredients.

Peel the onion and cut it into quarter rings.

Grate the carrot into strips. You can use a large grater or resort to a grater for Korean-style carrots, but in this case, both the taste and the structure of the vegetable dressing will be different.

Fill a sauté pan or other thick-bottomed dish with a little vegetable oil. Add the onion and bring it to a golden color, but don’t dry it out. When the onion has acquired a nice tint, add the prepared carrot. Immediately add the tomato paste and pour in half a glass of water. Reduce the heat and simmer the vegetable dressing until the carrot is cooked. During the simmering, add salt, pepper, and put in allspice and bay leaf. If you see that there is not enough liquid in the sauce, you can add more water to the desired amount. Make the vegetable dressing tasty; for flavor stabilization, sugar may be needed. The vegetables should be cooked to your liking; some prefer very soft, overcooked vegetables. Others prefer al-dente, half-raw, crunchy vegetables. Each hostess determines this for herself, knowing the tastes of her family.

Our vegetable dressing is ready, we proceed to prepare the fish. The fish must be cleaned, removing all excess: cut off the fins, clean the insides. Don’t forget about the black membrane in the belly, it gives bitterness to the product, so it must be removed. Cut the fish into portioned pieces, mix with salt. Let it sit for about ten minutes and fry on all sides in vegetable oil. Flour is needed for breading.

Place the golden pieces of fish on paper towels to remove excess oil. Let them cool down a bit for a while.

After frying, it is easy to remove the backbone from the pieces of fish. It can be done very easily by hand, and the pieces hold their shape and do not crumble. Place the prepared pieces immediately in the dish where we will pour and later serve the fish.

We have two dishes: stewed vegetables in tomato and fried fish. We make one dish out of two.

Evenly spread the vegetables over the fish and pour the remaining tomato sauce. The sauce will seep through the pieces of fish and add juiciness. Let the dish cool at room temperature, then send it to the refrigerator. Fish under vegetable marinade is better to prepare the night before so that the fish absorbs well overnight.

Fish under Marinade (classic recipe) is ready and can be served.

I recommend preparing fish under marinade according to the classic recipe; this dish will greatly please lovers of fish and vegetable side dishes. For vegetarians and people observing fasting, this snack will be a good option.

We specifically did not stew the fish in the tomato-vegetable dressing, as this would make it a different dish - simple fish preserves in tomato.