What do we know about haddock? This fish is extremely tasty and healthy if cooked correctly. It is important to present it in such a way that it retains all its beneficial properties. Haddock in the oven, recipes with photos with onions and carrots for which are presented on this page, is suitable for children, since there are practically no small bones in it.
We bring to your attention a step-by-step recipe for preparing this fish, cooked in the oven.
Required Products
We need the following ingredients:
- Frozen or fresh haddock carcass - 1 pc.;
- Onion – 2 pcs.;
- Carrots – 1 pc.;
- Black peppercorns – 1 tbsp. l.;
- Bay leaf – 1 pc.;
- Salt - to taste;
- Some water.
If desired, you can add dill (fresh or dry).
How to cook
Step-by-step preparation method:
- Chop the onion with a knife.
- Three carrots on a grater.
- After salting and adding spices to taste, place the vegetables in the form where it will be. It is advisable that the dishes be glass.
- Divide the fish into portions and place them in the pan on top of the vegetables.
- Fill the fish with water so that its edges are covered.
- Place the fish in the oven, preheated to 220 C, for 1 hour.
This recipe does not involve the use of oil, so the result is haddock stewed with onions and carrots, which can be eaten by a small child, as well as an adult in need of dietary nutrition.
The finished fish is white and falls off the bones well.
This dish goes well with any side dish: rice or pasta.
Bon appetit!
Today we will tell you how to cook with onions and carrots and feed the whole family heartily and healthy.
Recipe for haddock with onions and carrots in a slow cooker
Ingredients:
- haddock – 1 piece;
- onion – 1 pc.;
- potatoes – 4 pcs.;
- carrots – 1 pc.;
- vegetable oil;
- seasoning for fish - to taste;
- flour – 3 tbsp. spoons;
- spices.
Preparation
We defrost the fish in advance, wash it, dry it on a towel and carefully trim the fins with scissors. Then we carefully clean out all the blackness from the belly and cut the haddock into small pieces. In a bowl, mix the sifted flour with salt and spices. Pour a few tablespoons of vegetable oil into the multicooker bowl and heat it up. Dip the fish pieces in flour, place them in a bowl, place it in the appliance, close the lid and turn on the “Cupcake” mode for about 10 minutes. Meanwhile, we clean the vegetables and grate the potatoes and carrots on a coarse grater, and chop the onion into half rings. After the beep, fill the fish with prepared vegetables and add a little water. Close the lid, set it to “Stew” mode and simmer until done.
Haddock stewed with onions and carrots
Ingredients:
- haddock – 1 kg;
- sour cream – 200 ml;
- boiled water – 1 tbsp.;
- onion – 1 pc.;
- carrots – 1 t.;
- vegetable oil;
- fresh herbs;
- spices.
Preparation
We wash the fish, clean it and cut it into portions. Then rub them with salt and pepper and leave to soak for a while. After this, roll the haddock in flour or breadcrumbs and fry on both sides in vegetable oil in a deep frying pan until a crust appears. We wash and peel the vegetables, and then cut the onion and pepper into small cubes, and grate the carrots on a coarse grater. Sauté the vegetables in butter in another frying pan until soft. Dilute the sour cream with a little water, season with spices and mix. Place the fried vegetables evenly on the fish, pour in sour cream sauce and simmer, covered, for about half an hour.
Haddock with onions and carrots in the oven
Ingredients:
Preparation
We process the haddock and cut it into pieces. Peel the carrots, grate them on a coarse grater or chop them into long, thin strips with a knife. We also clean the onion, chop it into half rings and sauté in heated vegetable oil for 3 minutes. Then add the carrots, mix and simmer until golden brown for a few more minutes. Place haddock in a baking dish, alternating with fried vegetables. Combine the tomato paste with sugar, salt, add water, mix thoroughly and pour the sauce over the fish and vegetables. Bake the dish in a hot oven until fully cooked for 45 minutes. Before serving, cool the dish and sprinkle with fresh chopped dill and grated cheese.
Fish is considered a healthier product than red meat or chicken because it does not harm cholesterol levels and your figure.
This is a dietary product that can be consumed at night without fear - it does not burden the stomach, is quickly absorbed and improves overall health and appearance.
The healthiest option for preparing the product is stewed fish. Here are 15 recipes on how to cook delicious fish stew.
The simplest recipe. It does not require a large number of ingredients, and the necessary composition is always available in the kitchen.
This light and tasty meal goes well with a salad; a side dish will weigh it down, but if you want to make your meal filling, boiled rice is the best choice.
- any fish to taste - preferably something small; used in the recipe
- fresh mackerel;
- onions - 2 pcs.;
- carrots - 1-2 pcs.;
- non-aromatic oil - for frying;
- greens - any;
- optional - lemon juice, cheese, mayonnaise, seasonings and spices.
Actions:
- Divide the fish into two parts relative to the spine; if desired, cut into pieces. You can leave it whole - in halves.
- Rinse, rub with salt and spices, dried ginger and thyme.
- Cut onions and carrots into rings (optional).
- Heat a frying pan with vegetable oil until smoking.
- Fry the onions and carrots until the oil turns orange.
- Place the fish in the frying pan. Squeeze the juice of half a lemon onto it.
- Cover with a lid and simmer. If the fish does not begin to ooze, be sure to add half a glass of water, otherwise it will not be stewed fish, but fried.
When serving, you can garnish with vegetables or herbs, and also prepare a dressing from sour cream or homemade mayonnaise. Boiled rice is a great addition to your meal!
The multicooker is becoming increasingly popular in Russian kitchens, and it is better suited for preparing healthy food than anything else.
How to stew fish in a slow cooker so that it is tasty and healthy, we tell you in this recipe.
What products are needed:
- fish - pollock - 2 pcs.;
- 2 onions;
- carrots - 2 fruits;
- bell pepper;
- chicken egg;
- sour cream - 200 g;
- vegetable oil for frying;
- salt, spices - at your discretion.
Any fish you prefer will do. The recipe includes pollock because of its low price.
Actions:
- Wash the fish and cut into medium-sized pieces.
- Cut all vegetables into equal pieces - for example, cubes.
- Turn on the “Fry” mode in the multicooker, pour a little oil into the bowl and fry the onion until bronzed.
- Add carrots and fry too.
- At the end, add the bell pepper and fry for 5 minutes.
- Place fish pieces for frying.
- Beat the egg, add sour cream to it and beat a little more. Then mix with salt and spices - for example, a mixture of seasonings for fish. If the sauce turns out thick, you can add a little water.
- Fill the bowl with the prepared sauce.
- Set the multicooker to the “Stew” mode and simmer for 40 minutes.
After cooking, serve pollock in sour cream with a salad of fresh vegetables. You can prepare any side dish - any cereals and pasta, as well as potatoes, can be combined with such tender and juicy fish.
Stunningly delicious fish is obtained when baked in the oven with tomato sauce - such food flies off the table without leaving a trace. The result of the recipe is the opposite of the previous one, although the same composition of the main ingredients is used for preparation. You can prepare completely different dishes from the same products!
What products are needed:
- fresh fish - 1 kg, you can take sea and river fish;
- 2 onions;
- carrots - 2 fruits;
- garlic - 4-5 cloves;
- bell pepper - 1 fruit;
- tomato juice - half a liter;
- olive oil;
- salt and spices.
How to cook fish in the oven:
- Cut the onion into cubes. Grind the carrots on a medium grater (if you use a Korean salad grater, it will be more beautiful).
- Grind the garlic and bell pepper in a blender.
- Heat a frying pan with olive oil.
- Fry the onions separately and the carrots separately, then add the carrots to the onions and mix.
- Transfer part of the frying to another container, and level the rest in the pan.
- Wash the fish and divide into portions. Rub with salt and any seasonings - in this case ground black pepper and ground coriander are used, roll both sides in flour and place the pieces on another, clean frying pan. A little secret - for a more interesting taste, use cornmeal.
- Fry the fish pieces for a minute on each side.
- Prepare the sauce - mix tomato juice, chopped garlic, bell pepper, dill, cumin, salt and ground black pepper.
- Place the fried pieces of fish in a frying pan with onions and carrots. Top with remaining roast. Pour tomato sauce over the dish.
- Cook with the lid half-covered for at least 40 minutes.
Let the finished fish cool and put it in the refrigerator for 8-10 hours - then it will be even tastier! Can be served both cold and hot.
One of the best fish and tomato recipes!
Stewed fish and potatoes
A very quick way to prepare stewed fish from the series when guests are on the doorstep or there is no time for long cooking. At the same time, the fish will turn out tasty, and the potatoes will make it tender and satisfying.
What products:
- fish (pollock, mullet, mackerel, pink salmon - any fish will do) - 500 g;
- white potatoes - 3 fruits;
- 2 onions;
- greens - a bunch;
- vegetable oil;
- mayonnaise (preferably homemade) - 4-5 tablespoons
- seasonings and salt.
Technology:
- Gut the fish, wash and chop into pieces.
- Peel the onion and potatoes and cut into rings.
- Heat a saucepan, pour in oil.
- Place fish pieces and salt.
- Place onion rings on top.
- Place potato circles in an even layer on the onion.
- Apply mayonnaise to potatoes using a silicone brush.
- Add half a glass of water.
- Simmer under a closed lid over low heat until the potatoes soften.
Serve with herbs and fresh vegetables.
How to cook delicious cod stew
Cod is a favorite fish for most people due to its soft meat and few bones. How to stew cod to make it even tastier?
What products are needed:
- fish - 2 kg;
- breadcrumbs or flour;
- salt pepper;
- oil for frying.
Your actions:
- If the cod is frozen, defrost it completely.
- Clean, wash and cut fresh fish into equal pieces.
- Prepare the breading - mix with breadcrumbs or flour, salt and pepper.
- Roll the fish pieces in breading.
- Heat a frying pan and fry the cod on both sides until crusts form.
- Place the pieces on a plate.
- Clean the pan and put the fish back in again.
- Pour in some water and simmer with the lid closed for 20 minutes.
If desired, you can add cream, sour cream, or other sauce at the stewing stage.
At the finish, the meat should be completely white - without pink or red streaks.
Serve with vegetables, potatoes or rice.
Step-by-step preparation of mackerel
Mackerel has a budget price, pleasant taste with a slight bitterness and a variety of dishes that can be prepared from it. We present a recipe for stewed mackerel in sour cream dressing - the result is a tender and juicy dish where fish and vegetable flavors are mixed.
What products are needed:
- mackerel - 2 pcs.;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- sour cream of any fat content - 150 g;
- salt, pepper - at discretion;
- vegetable oil.
Steps to prepare excellent stewed fish in sour cream:
- Wash the mackerel, cut off the tails, fins and cut into rings 2-3 cm thick, remove the entrails from each piece, wash again. Rub with salt and spices.
- Finely chop the vegetables.
- Fry in a frying pan for 1-2 minutes.
- Place the mackerel rings there.
- Add sour cream, stirring the contents of the pan with a silicone spatula.
- Simmer covered for 40 minutes.
It turns out very nutritious, satisfying and juicy.
Pike stewed in a slow cooker
Many people do not take the risk of buying and cooking pike because of the widespread belief about the specific taste of the fish. But pike is one of the most delicious freshwater fish, and in order to avoid the taste of mud in your food, you need to be able to cook it correctly. We explain how to do this using the example of stewed pike in a slow cooker.
What products are needed:
- pike - 1 medium;
- 2 onions;
- carrots - 1 fruit;
- potatoes - 3 fruits;
- mushrooms - preferably champignons - 6 pcs.;
- wheat bread - 2 pieces;
- garlic - 4 cloves;
- half a lemon;
- salt, spices;
- butter;
- vegetable oil.
Cooking in a slow cooker:
- Wash and gut the pike. Carefully remove the skin. Cut into small pieces, removing bones.
- Grind carrots and onions in a blender or using a vegetable cutter.
- Cut the peeled potatoes into small cubes.
- Scoop out the crumb from the bread slices and crush in melted butter.
- Mix pieces of pike, chopped vegetables and potatoes, bread, salt and spices.
- Place the minced meat into the pike skin and use kitchen thread or toothpicks to sew the edges together, forming a whole fish shape.
- Grease the multicooker bowl with vegetable oil and place the pike in a circle.
- Set the “Bake” mode for 1 hour.
- Shortly before being ready, peel the lemon and cut into slices. Place on pike.
It is better to serve stuffed pike with potatoes and vegetables. The result is a kind of roll that you can’t refuse!
Hake fillet with carrots
Hake is not considered a worthy fish - but this is due to the disadvantages of its storage, transportation and sale. If you buy the right fish - a whole carcass frozen by blast freezing, then you will be surprised - this is a delicious and juicy fish that makes an amazing hearty meal!
What products are needed:
- hake - 5 whole carcasses;
- 5 onions;
- carrots - 3 fruits;
- tomato juice - 3 tables. spoons;
- salt pepper;
- vegetable oil.
Recipe in a frying pan - fish stewed with carrots and onions:
- Place the frozen hake in a large saucepan, add water until completely covered and turn on medium heat. Boil for 6-7 minutes after the water boils, turn off the heat and drain the water.
- When the fish has cooled, remove the skin, cut off the tails and fins and remove the meat from the bones - you have fillets.
- Season the fillet with salt and pepper and place in a frying pan with a thick bottom.
- Peel the carrots and chop in a blender or using a grater. Fry in a pan for 10-15 minutes. Finally add tomato juice. You can use tomato paste mixed with plain water, and, if possible, the pulp of fresh tomatoes.
- Cut the onion into rings and fry separately from the carrots until golden brown.
- Spread the onion on the hake fillet in an even layer. Then cover with a layer of carrots and tomatoes.
- Add a little water - no more than half a glass - and simmer under the lid for 20 minutes.
This dish can be varied by adding additional layers - greens, grated celery. You can add grape bite to the pan. It is better to let the finished dish cool and cut into neat portions.
Pairs perfectly with boiled rice and fresh vegetables.
How to stew pollock in a frying pan
Pollock is considered one of the dietary fish species - the healthiest and most valuable sea fish. It fits perfectly into the diet of people who care about their health, and even small children, thanks to its nutritional composition.
A salty and spicy lunch is made from pollock using the following recipe.
What products are needed:
- pollock - 3 pcs.;
- pickled cucumbers (preferably gherkins) - 1-2 pcs.;
- nuts - walnuts, pine or pistachios;
- sour cream - 100 g;
- salt pepper;
- unflavored oil;
- a bunch of any greenery.
Preparing stewed fish is very simple:
- Grind nuts, gherkins, herbs, sour cream and salt and pepper in a blender.
- Cut the cleaned pollock into portions.
- Rub the fish with salt and spices and fry in a frying pan for 2 minutes on both sides.
- Place the fried pieces in a clean frying pan, pour in the sauce prepared in a blender, and simmer covered for 20-30 minutes.
That's all - the original and tasty dish is ready!
Capelin recipe
It is customary to fry capelin, but this fish, stewed with onions and carrots, takes on new colors and looks harmonious on the everyday table.
What products are needed:
- capelin - 12-15 pcs.;
- bulb;
- carrot;
- butter - 1 tbsp. l.;
- salt pepper;
- greenery.
How to cook stewed fish with vegetables:
- Defrost the capelin. It is better to defrost in the refrigerator - this way the nutrients will be preserved and fewer microbes will develop. True, this method requires more time than the usual defrosting. If you don't have time, here's another safe way - put the fish in salty cold water for 1.5 hours.
- Cut off heads, tails, remove giblets and films.
- Cut onions and carrots into rings.
- Place capelin in a heated frying pan, close to each other - choose a small frying pan; place onion and carrot rings on top. Sprinkle with salt and spices; a special seasoning for fish is good.
- Cut the butter into small pieces and spread over the top layer of carrots and onions.
- Pour water, half covering the contents of the pan, and simmer for 20 minutes.
- Leave the fish to simmer for a while under the lid.
Can be served with any side dish or vegetables.
Stewed carp with onions
Carp is delicious in any form, but out of habit, many housewives simply fry it, but you can diversify the table and refresh it with stewed fish with vegetables!
What products are needed:
- carp - 1 pc.;
- onion - 4 heads;
- flour - 2-3 tbsp. l.;
- vegetable oil;
- 3% table vinegar - 5-6 tbsp. l.;
- salt, sugar and seasonings - ground cloves, bay leaves and black pepper are great.
Your actions:
- Clean the carp, remove the insides - if there is caviar in it, don’t throw it away, you can make wonderful cutlets - wash and cut into portions.
- Rub the fish with salt and black pepper, roll in flour and fry on both sides until crusty.
- Cut the onion into rings and fry in a separate pan until caramelized. Place part of the onion in a saucepan or saucepan, add ground cloves, bay leaf, pepper, vinegar and mix thoroughly.
- Place the pieces of fish in the same saucepan and cover with the second half of the onion. Pour a little water and simmer over low heat until fully cooked.
- When serving, decorate the fish with herbs.
Pink salmon dish
Many people consider pink salmon to be a bit dry, but if you stew it properly, you will get a tender and juicy dish that you won’t be able to tear yourself away from.
What products are needed:
- pink salmon - 1 kg;
- onion - 2 heads;
- wheat flour;
- mayonnaise;
- vegetable oil;
- salt pepper.
Your actions:
- Peel the pink salmon from scales and remove the giblets - it is easier to do this while it is frozen.
- When the fish is defrosted, cut into pieces of any desired shape and size.
- Mix salt and pepper with flour.
- Dredge each piece of fish in flour.
- Fry fish steaks in a frying pan with vegetable oil until crispy.
- Peel the onion and chop into rings.
- Fry in a separate frying pan until caramel-colored and add 3 tablespoons of mayonnaise, stir and let simmer a little.
- Place the fish.
- Simmer the fish for 10 minutes, pouring onion and mayonnaise sauce over it.
Serve with boiled potatoes and fresh herbs.
Salmon stewed in cream
Salmon is a delicious fish. Try cooking it in a creamy sauce - this recipe will certainly please lovers of fish and cream.
What products are needed:
- salmon - 0.5 kg fillet;
- a package of any frozen vegetables;
- cream - 200 ml;
- butter - 1 tbsp. l.;
- flour - 1-2 spoons;
- olive oil - 1.5 tbsp. l.;
- lemon - 0.5 pcs.;
- fresh herbs;
- salt, spices.
Your actions:
- Defrost the salmon.
- Fry the vegetables in a frying pan with a little oil.
- Melt the butter in a saucepan, add flour and cream little by little and cook for 5 minutes. The sauce is ready.
- Remove moisture from salmon using a towel and fry in olive oil on both sides.
- Add cream sauce, herbs, salt and spices to the fish. Simmer for 10 minutes.
- Place vegetables on one side of a large dish and pieces of salmon in cream sauce on the other.
Simple and very tasty.
Stewed trout in pots
Cooking food in a pot has a lot of advantages - no oil is needed, the dish retains all the tastes and aromas, nutrients, healthy heat treatment.
What products are needed:
- trout - whole fish;
- garlic - 2-3 cloves;
- tomatoes - 2 pcs.;
- hard cheese - 100 g;
- olives or black olives - 50 g;
- salt.
Your actions:
- Gut the trout, clean and wash.
- Remove meat from bones and cut into medium-sized cubes.
- Place the fish in pots. Sprinkle with salt, spices or herbs if desired.
- Cut the tomatoes into rings and place 1 ring on top of the fish.
- Cut the garlic into thin layers and place on top of the tomatoes.
- Cut the olives into halves or quarters and place in pots.
- Grate the cheese and sprinkle over the “cake”. If desired, you can add sour cream or cream - it will be softer and juicier.
- Place in the oven and bake for 25 minutes.
Cooked in spicy sauce
Fish stewed in spicy sauce has a name - “Hraime”. This recipe comes from Jewish culture and has gained great popularity due to the excellent combination of ingredients and the tart taste of the peppers.
How to cook spicy fish in tomato with vegetables is below.
What products are needed:
- fish - any white fish; for example, perch, 0.5 kg;
- tomatoes - 6 pcs.;
- tomato paste - 2 tablespoons;
- sweet pepper - 1 pc.;
- whole hot chili pepper - 1 pc.;
- bulb;
- garlic - 3 cloves;
- vegetable oil;
- salt pepper;
- seasonings - cumin and cumin;
- a bunch of fresh herbs.
Your actions:
- It's best to start by making hot sauce. To do this, peel and cut the tomatoes, sweet peppers and onions into equal cubes. Place in a saucepan or saucepan.
- Add spices to them - cumin, cumin and black pepper, and chopped chili pepper.
- Add 2 tablespoons of vegetable oil, grated garlic, and half a glass of water to the sauce. Salt and pepper to taste.
- Simmer the sauce over medium heat for 5-10 minutes. Place tomato paste in a saucepan.
- Clean the fish, gut it, wash it and chop it into neat pieces.
- Add the fish to the sauce and simmer for another 10 minutes.
If you let the dish cool and brew, it will taste even better. Serve the finished khraime with fresh herbs. The spiciness and juiciness of this dish will not leave anyone indifferent.
Hello everyone who stopped by!
Haddock is a very healthy and tasty fish. But it is also important to present it in such a way that it does not lose its usefulness.
I cook mainly with the expectation that a small child will eat, so I don’t add anything harmful. It has practically no small bones, and those that do exist can be easily removed, which is why this fish is suitable for children.
I always buy frozen haddock at the market, it is fresher there, not stale, in general, what I need.
To cook it in the oven, I take only 2 vegetables - onions and carrots, and you can add spices at your discretion and taste.
And don't forget about peppercorns.
The carrots and onions need to be chopped, I cut the onion with a knife, and grate the carrots on a coarse grater. I immediately put the vegetables in a glass dish in which I will cook the fish in the oven.
I salt these chopped vegetables, add bay leaves, black peppercorns and dried dill (there was no fresh dill, although it could have been added). You need to salt in such a way that there is enough salt for the pieces of fish. This is also a matter of taste, I always do it by eye.
Next, I divide the fish into portioned pieces and place them on top of the vegetable “cushion”, pour in some water so that the edges of the fish are covered. You should not pour a lot of water, as it will boil and rise and splash the entire oven.
Please note that I do not add any oil or extra fat. The fish is cooked in its own juice, only with water.
I put the fish in the oven for almost a whole hour, at a temperature of 220 degrees.
The finished fish comes off the seeds easily and has a delicate white color.
You can serve it with your favorite side dish, but it goes best with pasta, rice or potatoes.
I decided to serve it with rice.
The carrots and onions that were under the fish go well with the side dish.
It took me a little over an hour to prepare this dish. Each housewife will be able to prepare, clean fish, and cut vegetables as quickly as the speed of the housewife, so this time is approximate and varies from person to person. But the fish sits in the oven for about an hour.
The cost of the dish mainly depends on the cost of the fish. For us it costs about 180 rubles and one fish pulls out a little more than a kilogram.
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