Stew fish with vegetables recipe. Favorite fish stewed with vegetables. Stewed fish with vegetables in a frying pan

Calories: Not specified
Cooking time: Not indicated

Fish stewed with vegetables in a frying pan is a simple, but tasty and healthy dinner dish for the whole family. In addition to fish and vegetables, this recipe contains another important component - spices. Without them, the taste of the finished dish will not be so rich and multifaceted, and the aesthetic component will also not be so bright. Spices will help to reveal the taste of vegetables and give the desired flavor accent to the fish. By the way, about fish. It is not at all necessary to buy expensive fish for this dish; take cod, pollock or pangasius. The main thing is that there are no small bones in the fish, and that the flesh is dense and the pieces retain their shape when stewed.
Choose vegetables to your taste. If you like Mexican colors, use frozen mixed vegetables, and if you prefer fresh vegetables, choose based on the season and availability of vegetables. It works out very well if you combine fresh and frozen vegetables - for example, take frozen green beans, fresh tomatoes, carrots and onions.

Ingredients:

- fresh sea fish (pieces or fillets) – 400 g;
- carrots – 2 pcs;
- green beans – 150 g;
- onion – 2 medium onions;
- fresh tomatoes – 6-7 pcs;
- lime or lemon (juice only) – 1 teaspoon;
- garlic – 3 cloves;
- ginger (peeled root) – 1 tsp. finely chopped;
- salt - to taste;
- coarsely ground black pepper – 1 tsp (to taste);
- vegetable oil – 2 tbsp. l;
- ground turmeric – 1 teaspoon;
- paprika – 1 teaspoon;
- water or vegetable, fish broth - 0.5 cups.

How to cook with photos step by step

Sprinkle portioned pieces of fish with salt and black pepper. If you have a prepared fillet, then cut it not very finely, into pieces of 6-8 cm. Grind the pepper immediately before use, then it will give the desired aroma and slight spiciness. Squeeze the juice from half a lime or a lemon wedge onto the fish (you will need about a teaspoon). Leave the fish to marinate for 10 minutes.

Without wasting time, let’s start preparing the vegetables, 10 minutes is just enough. First, peel the garlic and a small piece of ginger root. Using a sharp knife, chop the ginger and garlic into very small cubes (alternatively, grate).

The onions can be cut into large half rings or cubes, but not very small. This recipe does not require finely chopping vegetables.

Cut off the ends of the bean pods. We cut the pods into pieces 3-4 cm long. Be sure to make sure that the beans are young, the pods should break easily and there should be no coarse fibers or veins at the break point. Cut the carrots into slices about 0.5 cm thick.

Cut the fleshy tomatoes into slices. Pour the released juice into a bowl; it will be useful for stewing vegetables.

Well, our vegetables are prepared, the fish has absorbed the salt and spices. Let's start cooking. Heat vegetable oil in a frying pan, add pieces of fish and fry on one side and the other until golden spots appear. There is no need to fry it too much; the fish will be fully cooked during stewing.

Remove the fish pieces from the oil. Pour all the spices, garlic and ginger into the remaining oil after frying. Stirring with a spatula, heat the spices over medium heat, without frying or overheating. Once the oil turns a bright color and the aroma of the spices intensifies, it's time to add the vegetables.

Place onions, carrots and beans in oil with spices. Add salt to taste. If desired, you can add hot pepper (fresh or dried).

Place pieces of fried fish on the vegetable mixture, lightly pressing them into the vegetable bed. Cover the tomato rings, pour the juice from the tomatoes into the frying pan with the fish and vegetables. We also salt and pepper the tomatoes. Turn the heat to medium and simmer the fish and vegetables under the lid until cooked. This will take 12-15 minutes, depending on the density of the fish and the ripeness of the vegetables.

Place the fish on a plate and place the stewed vegetables around it. Add a slice of lime, a sprig of herbs, or make

Stewed fish with vegetables

Description

Stewed fish with vegetables It has a delicate taste and a breathtaking smell; it will not leave anyone indifferent. Fish is known for its beneficial properties and ease of preparation. It is perfect for both people on a diet and simply lovers of tasty and healthy food. To prepare our dish we will need:

Ingredients

sea fish (pollock or hake) and vegetables.
From vegetables we take bell peppers - a couple of pieces,
carrots - also a couple,
onion - also a couple of heads.

Also, to prepare the stew, we will take tomato paste, salt, ground black pepper, flour for frying and sunflower oil. Can be cooked without tomato paste.

We clean the fish, cut off the fins, and use portioned pieces. After washing the fish pieces, pepper and add a little salt and leave to marinate for 30 minutes.

Peel the bell pepper from the inner core and cut into slices,

Three small carrots on a grater, cut the peeled onion into half rings.

Roll the prepared fish in flour on all sides and lightly fry in a hot frying pan. Fry on both sides, but not until fully cooked. After frying, place separately on a plate.

Separately, in a large frying pan, lightly fry the bell pepper and onion, after 5–10 minutes add the carrots, then after another short time - tomato paste (50 g). Add some salt and pepper, add a little water and simmer for a few minutes.

After all the preparations, take a deep saucepan and put a bay leaf on the bottom. Next we fill it in layers: the first and last layer are vegetables, alternating vegetables with fish. We fill the contents of the pan with water so that it covers all our fish, and put it on the fire to simmer. Add seasoning if desired. Simmer for another 10-15 minutes and turn off.

Our fish is ready!

Bon appetit!

Ingredients:

sea fish - any red, white fish - mullet, cod, etc.
green beans
carrots 2 pcs
onion - 1 pc.
white wine - no matter how much you don't mind
salt, French spices - as much as your heart desires
lemon juice optional

season the fish with a mixture of salt and sugar
prepare vegetables, cut them
Blanch carrots and beans
fry them in a frying pan along with onions
salt, season with spices, add white wine

Today I’ll tell you about a very simple dish! It can even be considered a method rather than a dish! This fish with vegetables in a frying pan. You can choose the fish to your taste. I took the trout. You can also choose vegetables from those on hand. I actually had a simple version - green beans, onions, carrots! Swap out the trout for a cheaper option and you've got yourself a great budget-friendly dish! But first, try cooking with your favorite seafood. What is unusual in this recipe is the blanching (boiling until half cooked) of vegetables and white wine. These two moments make all the difference! The result, I am sure, will please most readers. So, let's go!

So, let's taste it! Mmmm - this sound was the first to burst out of me)) This is really tasty! The combination of wine aroma, French spices, the juice that trout gives and its aroma is simply classy! The most delicious thing is the broth that comes out during stewing. The vegetables taste sweet and sour, I really like them. I recommend this recipe to everyone!

When you plan to have fish with vegetables in the oven for lunch, the image of a future dish with a delicate taste and tantalizing aroma already appears in your mind.

Anyone can become a culinary virtuoso. The presented recipes will become a useful navigator to quickly and efficiently achieve your intended goal.

This dish is served in Mediterranean restaurants. The presented option for preparing fish baked with vegetables is in no way inferior to overseas delights.

Ingredients:

potatoes, tomatoes - 4 pcs.;
sweet pepper - 2 pcs.;
cucumber and onion;
trout - 2 pcs.;
eggplants - 2 pcs.;
vegetable oil;
hard cheese - 150 g;
lemon;
ginger root - 40 g;
salt pepper;
mint, basil, tarragon - 2 sprigs each.

Cooking method:

To ensure that the food turns out to be truly top-notch, we use exclusively fresh products. When choosing fish, pay attention to the gills, which should be red. We make sure that the eyes are not cloudy and have a clear color. Another important indicator of the quality of a product is its smell. If the carcass smells of anything but fish, this is a bad sign. The above criteria apply to all inhabitants of the underwater depths.
So, we free the trout from its scales, remove the entrails, eyes and gills, and trim the fins. Wash the fish thoroughly and dry it with paper towels.
We make a mix from a set of spices, combining a pinch of rosemary, ground cumin, paprika, coriander and thyme in a bowl. Rub pepper and salt into the carcasses (outside and inside), sprinkle with the spicy mixture, and leave to marinate for three hours.
Peel and wash the vegetables. We cut the potatoes into thin slices (they take longer to cook), and chop the remaining products to your taste.
We treat the baking sheet with oil, line two sheets of foil to decorate individual portions according to the number of fish. Place onion slices, sprigs of tarragon, mint and basil, and pieces of chopped ginger on the matte side of the paper (we also grease it).
Now we place the trout. We also leave sprigs of spicy plants in the bellies of each individual. On top of the fish we place potatoes and eggplants, halved tomatoes, chopped sweet peppers, and cucumber rings. Season the food with salt and hot powder.
Cover with foil, connect the ends tightly, and place in the oven for 25 minutes (180 °C).
After the specified time has passed, open the paper, sprinkle the food with shavings of grated cheese, and continue baking for another 10 minutes until golden brown.

Fish baked with vegetables in foil exudes such enticing aromas that we immediately serve it to the table, garnished with sliced lemon slices.

On a vegetable bed

We slightly change the method of baking fish in the oven: we use the vegetable composition as a fragrant “pillow”.

Grocery list:

carrots - 2 pcs.;
potatoes - 500 g;
cheese - 100 g;
homemade sour cream - 100 g;
fish fillet - 500 g;
margarine;
homemade mayonnaise - 100 g;
eggs - 3 pcs.;
spices (salt, pepper), herbs, seasonings.

Preparation procedure:

Peel and rinse all vegetables well. Divide the potatoes into thin slices, grate the carrots coarsely. Chop the onion into half rings and scald with boiling water.
We cut into portions the processed fish fillet, selected according to our preferences.
Grease a baking sheet with high sides with a piece of margarine, place even potato slices on the bottom, salt and pepper the vegetables. Place onions on top of the root vegetables, then carrots. The delicious “pillow” is ready. We place a neat layer of fish layers on it.
Combine mayonnaise, fresh sour cream, and chopped herbs in a bowl. Add the eggs, beat the mixture thoroughly, and pour it over the food.
Heat the oven to 180 °C, place a closed form with food in it, bake for 40 minutes.

We serve a hot dish on the table and invite the family to try a healthy and very appetizing dish.

With added rice

To prepare the presented dish, any type of fish without small bones is suitable: pollock or pike perch fillet, halibut or haddock, hake carcass. We choose to your taste!

Required components:

sweet carrots;
rice - 200 g;
tomato sauce - 50 g;
onions - 2 pcs.;
filtered water - 500 ml;
fish - 500 g;
vegetable oil;
flour;
lemon slices and juice;
paprika and turmeric - ½ tsp each;
pepper, salt, herbs.

Cooking steps:

Wash the rice in plenty of water until it becomes clear. Leave the cereal in a bowl with clean liquid.
Divide the processed fish into large pieces and sprinkle with lemon juice. After five minutes, rub with pepper and salt, leave for another quarter of an hour, covered.
Peel and wash the vegetables, chop the carrots, cut the onion into half rings. Saute the products until transparent, season with spices and seasonings. For stewed fish, rosemary, lemon balm, mint or basil are most suitable. The main thing is not to get carried away with bright aromas!
Add tomato puree or tomato slices to the vegetables. We increase the fire. After the formation of a well-defined sweet and sour taste, pour in the rice. Fry the cereal until it absorbs the oil, as evidenced by the slightly changed color of the grain.
Transfer the contents of the frying pan into a baking dish, pour in drinking water, and salt the mixture to taste. Cover the dishes with foil and place in the oven (180°C) for 10 minutes.
Bread the fish with flour combined with turmeric, quickly fry (2 minutes on each side), add to rice with vegetables. Bake the food covered for a quarter of an hour.

At the end of cooking, remove the foil, brown the food, and serve in portions with fresh herbs and lemon wedges.

Fish stuffed with vegetables

The question of how to prepare fish with vegetables for the holiday table is solved unequivocally - we stuff it deliciously and prepare it appetizingly!

List of components:

onion, zucchini and carrots - ½ each;
vegetable oil;
escolar (butterfish) - 2 carcasses;
spices, salt;
sour cream and mayonnaise - 1 tbsp. l.

Cooking technology:

These oceanic animals look like tuna and taste like halibut. We cut the heads of the fish, remove the gills and entrails, remove the caviar and liver, and wash the product well.
We briefly hang the individuals by their tails to allow excess fat to drain off.
Cut the zucchini into cubes, chop the onion into half rings, and finely grate the carrots. Season the vegetables with salt and spices, lightly fry, then combine with caviar and chopped liver. Mix the products.
Stuff both carcasses with the resulting mixture, wrap them separately in foil, and place them on a baking sheet. Place the food in the oven for half an hour (t 200 °C).
We open the paper, treat the almost finished fish with mayonnaise and sour cream, bake until golden brown.

There are no small seeds in escolar, so both adults and children will enjoy the delicious dish at a festive meal.

Under vegetable marinade

What is good about fish cooked in the oven under aromatic vegetable marinade? The answer is simple - it is almost impossible to spoil this dish!

Required ingredients:

carrots, leeks - 150 g each;
wine vinegar - 20 ml;
navaga fish - 600 g;
flour;
soy sauce - 20 g;
celery - 100 g;
regular sugar - 20 g;
vegetable oil;
salt (preferably sea salt).

Cooking process:

We take out frozen fish in advance so that it thaws under natural conditions. We clean the carcass from scales and remove the entrails. We make an incision on the underside of the ridge and remove the dark liquid from the sinus.
We thoroughly wash the product, divide it into portions, and bread it with flour. Quickly fry the pieces in a frying pan with heated oil, obtaining a pink crust on both sides.
Chop the light part of the leek into rings, coarsely grate the peeled carrots, and chop the celery into small cubes. Sauté vegetables in vegetable oil until transparent, then add vinegar and soy sauce. Season the food with sea salt and white sugar and simmer for up to 5 minutes.
We treat the mold with vegetable fat, lay out portions of navaga, place vegetables on top, and pour the aromatic sauce from the frying pan over the dish. Bake all this deliciousness for 10 minutes in the oven (180 °C).

Decorate the fish with vegetable marinade with chopped onions and serve with rice or mashed potatoes.

How to stew fish in the oven

There are so many seafood products that are not available in stores! Stewed fish with vegetables has become part of our diet, replenishing the body with the necessary components in winter and summer. How delicious it is!

List of products:

lemon;
potatoes - 3 pcs.;
medium-sized zucchini and eggplant;
cod fillet - 500 g;
onions - 2 pcs.;
olive oil;
sweet peppers of different colors - 2 pcs.;
garlic cloves - 2 pcs.;
pelati tomatoes (in their own juice without skin) - 1 can;
bunch of basil.

Cooking method:

Cut the processed fish fillet into small pieces, salt and pepper them, lightly sprinkle with lemon juice, and leave for half an hour.
We thoroughly wash all the vegetables, peel them, and cut them into approximately equal large pieces (up to 5 cm long).
Fry the onion in a frying pan with olive oil. When it turns yellow, add the rest of the vegetable slices and cook for another 5 minutes, covered.
Add pelati tomatoes to the container along with spicy juice, chopped garlic and potato wedges. Season the food with salt and simmer for several minutes without a lid.
We put half of the resulting mixture in a heat-resistant form, place pieces of fish on top, cover it with the remaining assorted vegetables. We transfer the stewing process to an oven heated to 180 °C. After 20 minutes, the food will be ready.

Sprinkle navaga with chopped basil and enjoy the aromatic dish.