Marinated fish turns out very tasty if you cook it in a slow cooker. It’s simple, quick and without much hassle.” We advise lovers of fish dishes to pay attention to the proposed recipe.

Products: 1000 g cod fillet, 80 g sunflower oil, 3 pcs. onions (about 100 g each), 3 pcs. carrots (about 100 g each), 400 g canned tomatoes without skin, 3 pcs. bay leaf, 1 teaspoon of spices for fish, 15 g of salt, 1 bunch of fresh herbs.

For decoration and serving: 5 sprigs of fresh herbs.

Cooking mode: FRY 30 + 20 min

Cooking marinated fish in a slow cooker

Finely chop the onion. Grate the carrots on a coarse grater. Cut the cod fillet into pieces weighing 50-75g. Chop the garlic and fresh herbs.

Pour sunflower oil into the multicooker bowl, add finely chopped onion, grated carrots, chopped garlic and chopped herbs. Salt, add spices and bay leaves.

Cook with the lid open in the "FRY" mode, cooking time - 30 minutes.

After the beep, add canned tomatoes to the pan and stir. Place fish pieces in the marinade. Salt and sprinkle with fish spices.

Cook with the lid closed in the "FRY" mode for another 20 minutes, pressure - 2. After the sound signal, turn off the multicooker and release the pressure.

Place the fish pieces in a deep dish and spread the marinade on top. Garnish the dish with finely chopped fresh herbs and serve.

This dish can also be served as a cold appetizer.

Bon appetit!

Time: 40 min.

Servings: 2-3

Difficulty: 3 out of 5

Recipe for juicy and tender marinated fish cooked in a slow cooker

Fish is a source of easily digestible protein and iodine, so it should be present on our table as often as possible.

The recipe for such dishes is simple, the preparation time is minimal, but you still want something unusual and original.

Then, by the way, a long-forgotten recipe from Soviet times will come in handy - marinated fish. This dish is usually prepared in a saucepan, but it can also be prepared using modern household appliances. Fish marinated in a slow cooker will turn out incredibly tender and will melt in your mouth.

The recipe for this dish involves preparing a special vegetable marinade with the addition of tomato juice or tomatoes, which allows you to prepare juicy and very tasty fish.

For cooking, you can use almost any sea fish, both fresh and frozen. Cod marinated in a slow cooker turns out incredibly tasty.

The recipe for the dish includes simple and affordable ingredients, so every housewife can cook this cod.

It is worth noting that it takes no more than 10 minutes to prepare the products, so fish marinated in a slow cooker can be an excellent option for a quick dinner. Before trying the recipe below, familiarize yourself with the intricacies of preparation.

The width of the pieces into which the cod is cut is of great importance. The optimal size is 4 cm. Cod must be seasoned with spices and salt before stewing.

The technique of cutting vegetables also affects the taste of the finished dish. The classic recipe for marinated cod involves chopping carrots using a coarse grater, as well as cutting onions into thin half rings. The thinner the vegetables are cut, the tastier the vegetable dressing will be.

To prepare the marinade, you can use not only tomato juice or fresh tomatoes; it would also be appropriate to use tomato paste.

As you know, fish dressing is prepared with the addition of sunflower oil. Its quantity affects not only the taste of the fish, but also the calorie content of the finished dish, which is why the proportion of this component plays an important role.

Well, now you can begin the cooking process. Find out how delicious cod is prepared, it's very simple.

Ingredients:

Cooking process

Step 1

First you need to prepare the products that will be used to prepare this dish.

Step 2

Cut the cod fillet into medium pieces, sprinkle them with seasoning mixed with salt.

Step 3

Carrots and onions must be peeled. Cut the onion into medium pieces and chop the carrots using a coarse grater.

Step 4

Set the “Frying” mode, pour sunflower oil onto the heated surface, and then place the prepared vegetables there. Fry everything for 5 minutes.

Step 5

After time, add the amount of tomato paste indicated in the recipe, add salt, vinegar, and granulated sugar. Mix everything thoroughly. Let the vegetables simmer on the “Fry” mode for another 5 minutes.

Step 6

Place the prepared marinade in another bowl. You can start forming the dish. Place some vegetable marinade on the bottom of the bowl and place the prepared cod fillet on top. Then spoon the marinade over the fish.

Step 7

Alternate the layers of this dish in the same way. The last layer should be vegetable dressing.

Step 8

Pour 150 milliliters of water into the bowl, set the “Extinguishing” mode for 20 minutes.

Step 9

Serve the finished fish dish along with boiled rice.

See another version of this dish:

What methods of cooking the inhabitants of the seas and oceans do not exist in the deep expanses of cooking! We cast our gastronomic net and, lo and behold! Luxurious fish marinated in a slow cooker got caught in the net. The range of “catch” is amazing in its diversity!

If anyone thinks that this household appliance will become some kind of miracle pot, like a self-assembled tablecloth, they are somewhat mistaken.

It is possible to prepare a tasty fish dish only if certain norms and rules are observed.

Product composition:

• vegetable oil - 80 ml;
• onion - 2 pcs.;
• cod fillet - 800 g;
• garlic cloves - 3 pcs.;
• sweet carrots - 2 pcs.;
• pelati (canned tomatoes without skin) - 300 g;
• spices for fish, herbs, bay leaves.

Cooking method:

1. Finely chop the onion, coarsely grate the peeled carrots.
2. Pour aromatic oil into the dishes of the kitchen unit, lay out the chopped vegetables, chopped herbs, and crushed garlic. We cook the food for half an hour in the open state on the “Fry” mode.
3. We wait for the sound signal, add chopped tomatoes to the saucepan of the device, and place the cod fillet, divided into portions, into the marinade.
4. Season the mixture with pepper and salt, the selected spices, and mix everything carefully. Continue cooking for another 20 minutes in the same mode.

Place the fish in a deep plate, pour over the vegetable marinade, and sprinkle with chopped herbs.

Recipe with cheese

We adjust the composition of the components of the future dish, supplementing the recipe with a fermented milk product. We get a dish with an amazing cheese crust!

List of ingredients:

• egg;
• cucumbers (salted or pickled) - 50 g;
• onions, sweet carrots - 1 pc.;
• fresh sour cream - 60 g;
• mackerel - 500 g;
• cheese (any type) - 70 g;
• spices (salt, pepper).

Before we begin heat treatment of fish in a slow cooker, we remove its inedible elements - scales, fins and tail, head and entrails. We always perform these manipulations if we prepare a product in a marinade.

Cooking method:

1. We process the mackerel using the proposed method, remove the backbone, remove all the bones.
2. Combine high-quality sour cream, salt and egg in a bowl, mix the mixture thoroughly, grease the fish with the resulting sauce, and season with the desired amount of pepper.
3. Peel and wash the vegetables. Place the carcass on the bottom of the bowl of the kitchen unit. On top we lay out finely chopped onions, coarsely grated carrots, and apply a mesh of the remaining sour cream mixture.
4. We finish assembling the products with cucumbers, chopped into thin slices. Sprinkle everything with cheese shavings.
5. Set the unit to “Steam” mode, cooking time – 30 minutes.

Carefully place the marinated fish with a delicious cheese crust on a plate and enjoy tasting the wonderful dish.

How to cook with potatoes

It would be nice to supplement an excellent dish from the inhabitants of the seas and oceans with a product of “terrestrial” origin. For example, potatoes go well with fish, and therefore make excellent company for it!

Grocery list:

• olive oil - 30 ml;
• mayonnaise - 100 g;
• soy sauce, juice of ½ lemon - from 30 ml of each component;
• onion - 1 head;
• fresh frozen pollock - 500 g;
• tomato - 1 pc.;
• potatoes - 4 pcs.;
• “Russian” cheese - 120 g;
• salt, pepper, spices, spices.

Preparation procedure:

1. We fillet the cleaned fish, carefully remove all the bones, and divide the product into portions.
2. In the bowl of the unit, combine soy sauce, olive oil and juice squeezed from part of the lemon. Lightly pepper and salt the mixture, based on personal preference. If desired, use spices and seasonings.
3. Peel and wash the onions and root vegetables, chop them into approximately equal circles. We also cut the tomato.
4. We treat the bowl of the device with a small amount of oil, lay out a layer of ½ potato mixture, then place the separated onion rings.
5. Lightly pepper and salt the food and place pieces of pollock on it. Cover the fish with the remaining vegetables, lay out thinly sliced ​​tomato slices, add a little salt and “draw” a thick network of mayonnaise.
6. We finish assembling the components of the dish with chopped parsley, sprinkle everything with cheese shavings.
7. Place the filled saucepan in the multicooker and cook for 40 minutes on the “Baking” mode.

We serve the second course of juicy and tender mackerel in marinade, complemented by delicious potatoes.

Delicious fish with vinegar marinade in a slow cooker

We continue our culinary delights with an equally appetizing dish served in a piquantly aromatic sauce.

Required ingredients:

• sunflower oil - up to 50 ml;
• sweet pepper pod;
• not very large fish (pollock, cod, hake are suitable) - 3 pcs.;
• tomatoes - 3 pcs.;
• carrots - 2 pcs.;
• cloves - 2 buds;
• onions - 2 pcs.;
• vinegar (9%) - 9 ml;
• salt, pepper (including peas);
• a pinch of regular sugar;
• flour - up to 60 g;
• celery root - 120 g.

Cooking process:

1. We completely process the fish, lightly salt it, divide it into portions, and bread it with sifted flour.
2. Cut the peeled onion into half rings. Chop the peeled celery into strips and grate the carrots coarsely. We remove the skins from the tomatoes (scald them, then immerse them in ice water) and puree them with an immersion blender.
3. Turn on the unit, activate the “Frying” program, pour aromatic oil into the bottom of the appliance’s bowl. When the mixture has warmed up well, fry the fish until a thick crust, then transfer it to a plate.
4. Place the prepared vegetables in the vacant space and heat to a boil. Pour in the resulting tomato puree, season the mixture with a pinch of sugar and salt, add vinegar, mix everything well.
5. Place the golden pieces of fish into the resulting marinade and cook for 20 minutes using the simmer method, turning on the multicooker to the “Stew” mode.

We present the dish hot.

Cooking technology with mustard

Every housewife often wonders how to cook fish in a slow cooker to please the family with an unusual dish. The answer is in the recipe provided!

List of components:

• soy sauce (natural) - 20 ml;
• vegetable oil;
• small carrots - 2 pcs.;
• fish fillet (pike, catfish or pike perch) - 500 g;
• onion - 1 head;
• mustard - 30 g;
• sour cream - 50 g;
• spicy seasoning (dry mixture) for fish.

Cooking technology:

1. Peel and wash the vegetables. Chop the carrots into strips and chop the onion.
2. Turn on the appliance to the “Baking” mode, put the prepared vegetable mixture into the multicooker bowl, sauté the food for 20 minutes without covering it with a lid.
3. Combine mustard, fish seasoning, soy sauce and sour cream in a bowl. Mix everything well.
4. We take out pieces of golden vegetables, and instead of them we place pre-processed fish, cut into portions. Pour the resulting marinade over it, lay carrots and onions on top, and season them with the remainder of the fragrant composition. We continue the process for another quarter of an hour.

Serve the delicious fish in mustard sauce with the desired side dish.

Cod fillet under marinade

Cod fish is a tasty and inexpensive product from which you can prepare real culinary masterpieces in a slow cooker.

Ingredients used:

• sunflower oil;
• onion - 1 pc.;
• ripe tomatoes - 2 pcs.;
• cod fillet without bones - 400 g;
• thick sour cream/curd cheese - 50 g;
• honey - 20 g;
• spices (salt, pepper) - according to preference;
• a bunch of green onion.

To rid the fish of a specific smell, you just need to sprinkle the meat with a small amount of juice squeezed from a medium-sized lemon.

Step-by-step preparation:

1. We wash the tomatoes and peeled onions, chop the products into thin rings.
2. Place sour cream, chopped green feathers, honey, a pinch of pepper and salt on a plate. Combine the marinade components.
3. Cover the bottom of the electrical appliance bowl with foil, spray the paper with oil, and place lightly salted fish meat on it.
4. Pour the fragrant sauce over the cod and place the vegetable mixture on top. Cover the components of the dish with the free ends of the paper.
5. Turn on the multicooker to the “Baking” mode and cook the food for 30 minutes.

As a side dish for this delicious dish, you can serve boiled rice or asparagus - a great addition to marinated cod fillet!

Fish with lemon and onion marinade

The presented recipe for a universal sauce equally successfully provides excellent taste and aroma for both meat and many fish dishes. The best way to verify this is through your own experience!

Grocery list:

• sunflower oil - 30 ml;
• small carrots - 2 pcs.;
• pike perch - 800 g;
• tomato juice - ½ cup;
• onion;
• lemon zest - 2 tsp;
• filtered water - 230 ml;
• spices, bay leaf.

Cooking sequence:

1. Divide the pre-processed fish into portions, rub with lemon zest, add a little pepper and salt. Leave the product for 30 minutes in a sealed container.
2. In the meantime, turn on the multicooker and set the “Baking” program. Pour aromatic oil into the pan of the device, heat the mixture and fry pieces of pike perch in it until soft golden brown.
3. We take the fish out of the pan, and in its place put coarsely grated carrots and chopped onions. Sauté the vegetables until soft, then add portions of fish to them.
4. We change the operating mode of the device to “Stew” and leave the components of the dish to soak in their mutual aromas and tastes for an hour.

Serve the dish with French fries or boiled rice. The dish is equally good hot or cold.

Cooking with red fish

Someone will be incredibly surprised and wary - how can you entrust the preparation of a noble sea creature to some device? And in vain! Red fish from a slow cooker will adequately decorate any holiday table.

Ingredients:

• vegetable oil - 80 ml;
• pink salmon - 400 g;
• flour - 60 g;
• spices, green onions.

Marinade:

• vegetable oil - 50 ml;
• tomato puree - 40 g;
• carrots, onions - 200 g each;
• peppercorns, bay leaf;
• drinking water - 600 ml;
• flour - 60 g.

Cooking:

1. We disassemble the processed fish into fillets. To do this, cut a piece of pink salmon into thin long slices and divide them in half.
2. Treat the layers of fish meat with pepper and salt, leave for half an hour in this state. To evenly bread the red fish to create an appetizing golden brown color during frying, pat each piece of divided fillet dry.
3. Pour the fragrant oil into the multicooker pan, start the “Frying” program and set the cooking time to a quarter of an hour.
4. Pour a portion of flour onto a plate and carefully roll each piece of fish in the bulk product. Place the preparations in a bowl with boiling mixture and fry until done.
5. Having finished cooking the pink salmon, clean the container of the unit, pour in a new portion of oil and fry the finely chopped vegetables in it. We leave the operating mode of the device at the already selected option.
6. After 10 minutes, add tomato paste, peppercorns, filtered water. Turn on the “Boiling” program on the multicooker and set the timer for 15 minutes.
7. Pour 50 ml of purified water into the bowl, add flour to the liquid and stir it with a fork, breaking up any lumps that have formed. Add the resulting mixture to the rest of the mixture being prepared, combining the sauce components with a silicone spatula.

We prepare the dish. Place the golden pieces of pink salmon on a serving plate, pour in the prepared marinade, and garnish with a slightly diagonally chopped green onion. Beauty!

Our culinary catch - fish marinated in a slow cooker - is truly excellent. Each dish can be easily prepared on weekdays and just as quickly prepared for a holiday meal.

During the Soviet years, a dish such as marinated pollock was especially popular. Today, it has lost its relevance and is completely in vain, because it is the onion and carrot marinade that emphasizes the unusual taste of delicate fish.

Fish such as pollock can always be seen on the shelves of our stores. True, many consider it a second-class product due to its neutral taste and low price. In fact, fish is rich in protein and vitamins, especially in its muscles there is a lot of iodine, phosphorus and potassium. Pollock meat is tender, there are practically no bones in it, and if you know a proven recipe, you can prepare a very tasty and healthy dish.

Ingredients:

• pollock;
• two heads of onions;
• two carrots;
• a glass of sour cream;
• tsp vinegar (7%);
• two glasses of flour;
• oil, spices.

Cooking method:

1. First of all, let's prepare the marinade. To do this, fry the onion in half rings in a frying pan with sunflower oil, and after a few minutes add the carrots, chopped on a coarse grater.
2. As soon as the vegetables become a little softer, add salt and sugar to taste, pour in sour cream and vinegar. Also, the ingredients should be diluted with water so that the marinade turns out juicy and not burnt. Simmer it for 10 - 15 minutes until the vegetables are completely cooked.
3. Cut the pollock into pieces, roll in flour mixed with salt, and fry on both sides. To make the meat tender, it is worth stewing the fish under a closed lid.
4. Place the finished fish in a separate deep dish, pour warm marinade over it and leave for 30 minutes so that the meat is well soaked.

How to cook in the oven

For lovers of fish dishes, the recipe for cooking pollock with marinade in the oven may become one of their favorites. The meat turns out tasty and juicy. Since pollock is a low-calorie product, it can be safely served for dinner with boiled rice or potatoes.

Ingredients:

• three pollock carcasses;
• bulb;
• carrot;
• 100 ml tomato sauce;
• sugar, salt, pepper;
• Bay leaf;
• sprigs of parsley.

Cooking method:

1. Chop the onion into half rings and fry in a frying pan.
2. Pass the carrots through a coarse grater and add to the onion. Sauté vegetables until soft.
3. Take tomato sauce, dilute it with water in a 1:1 ratio and add it to the pan along with bay leaf, salt and pepper. After five minutes, taste the marinade, add sugar or other spices if necessary.
4. Add chopped parsley to the marinade, stir and turn off the heat.
5. Cut the pollock into portions, distribute the pieces along the bottom of the baking dish and pour over the marinade. Place the dish in the oven for 30 minutes at 180 degrees.

Cooking in a slow cooker

Many people believe that only experienced chefs can cook fish skillfully. But if you know a proven recipe and you have a slow cooker, then you can become such a cook. Thanks to this miracle of technology, you can not only prepare an appetizing dish, but also preserve nutrients in the fish.

Ingredients:

• two pollock carcasses;
• bulb;
• two medium carrots;
• flour;
• six spoons of ketchup;
• Bay leaf;
• three peas of allspice;
• two tablespoons of apple cider vinegar;
• salt, seasoning for fish;
• flour, butter.

Cooking method:

1. Add salt and any fish seasoning to the flour and mix. Bread the fish pieces and fry in oil until lightly crusted.
2. Pour oil into the multicooker bowl, set the “Baking” mode and fry the onion rings. Then add the grated carrots.
3. Separately prepare the marinade from ketchup, salt, vinegar and a glass of water.
4. Place pieces of fried pollock on top of the vegetables, add bay leaves and allspice, and pour marinade over everything.
5. Set the “Quenching” mode for 20 minutes, and then keep it on the “Heating” mode for another 2/3 hours.
6. Place the cooled finished dish in the refrigerator so that the fish is well soaked.

Pollock marinated with carrots and onions with mayonnaise

Stewed pollock with vegetables and mayonnaise is very easy to prepare. All you need is to prepare a small list of ingredients and take a deep frying pan or saucepan. And to make the dish even tastier, grate the carrots not on a regular grater, but on one designed for Korean salads.

Ingredients:

• two to three pollock carcasses;
• two carrots;
• two bows;
• a glass of mayonnaise;
• spices, oil.

Cooking method:

1. Heat the oil in a deep container and place pieces of fish into it, which have previously been seasoned with salt and pepper.
2. Place onion sliced ​​into rings on top, and then form a layer of grated carrots.
3. Pour in mayonnaise, cover the dish with a lid and simmer for 30 minutes.

Recipe from Ilya Lazerson

Ilya Lazerson is included in the list of leading culinary experts in Russia, is the author of many books and the founder of his own culinary school. Today he shares his recipe for preparing delicious marinated fish.

Ingredients:

• clean pollock fillet;
• large onion;
• three medium carrots;
• two stalks of celery;
• two spoons of sugar;
• two tablespoons of tomato paste;
• three tablespoons of vinegar (6%);
• two bay leaves;
• ten black peppercorns;
• frying oil;
• flour for breading.

Cooking method:

1. 1. Cut the onion into half rings, and carrots and celery into strips. Place the vegetables in a bowl.
   2. Place a deep frying pan on the fire, pour oil and immediately lay out the vegetables. There is no need to preheat the oil, as the food should just warm up.
   3. As soon as the vegetables begin to sizzle, add two pinches of salt and sugar, and after 10 minutes add water so that it completely covers the contents of the pan. Add tomato paste, bay leaf, peppercorns and vinegar.

1. Let the ingredients boil for 5 minutes, then taste the marinade. If necessary, add salt, keep the mixture on the fire for a couple more minutes and turn off the heat. The most important thing is that the vegetables in the marinade remain crispy, this way they retain more vitamins, and it’s much more pleasant to eat them that way.
2. Cut the fish fillet into small pieces, bread in flour with a pinch of salt and fry until golden brown.
3. Place some of the marinade on the bottom of the fireproof tray, then lay out the pieces of fish, which we pour the remaining marinade on top of. The main thing is that the sauce is still warm, even hot, so it will penetrate into the very thickness of the meat.
4. Place the cooled dish in the refrigerator overnight and serve cold the next day.

Cooking method:

1. Cut the pollock into portions, rub well with spices and leave for half an hour.
2. Chop the onion into half rings and chop the carrots on a medium grater.
3. Bread the fish in flour with added salt and fry in vegetable oil until golden brown.
4. Then sprinkle the pollock with onions, put carrots on top, season everything with spices and pour milk.
5. Cover the dish with a lid and simmer over low heat for 30 minutes.

Fish marinated with wine in the oven

If you don’t know how to prepare a delicious marinade for fish, then be sure to take note of the following recipe. The marinade is based on red wine, which perfectly complements the taste of the fish and gives the dish a refined aroma.

Ingredients:

• pollock fillet;
• three small carrots;
• 100 ml dry red wine;
• two tablespoons of tomato paste;
• two bay leaves;
• flour and oil for frying;
• salt, pepper, herbs.

Cooking method:

1. Place finely chopped onion and grated carrots in a frying pan with sunflower oil, simmer the vegetables for 5 - 7 minutes.
2. Then add bay leaf, salt, pepper and tomato paste to them. Mix the ingredients and simmer for another 10 minutes.
3. Afterwards, pour in the wine and cook the vegetables until the moisture evaporates.
4. Pepper the pollock steaks, add salt, roll in flour and lightly fry in another frying pan.
5. Place the fried pieces of fish in a ceramic bowl and pour the marinade over them. Place the dish in the oven for 20 minutes, temperature – 180 degrees.

Unlike other methods of cooking fish, this option will take more time, but the result is worth it, because pollock turns out very tasty. And if you also want to prepare a flavorful dish, then while frying the fish, add a little nutmeg or ginger directly to the pan.