What is the best way to cook fish? How to cook delicious fish? The best fish recipes. Fish dish

The question of how to cook fish is asked by many housewives today. After all, prices for fish products in our stores are now steep, and the fear of spoiling the fish by improper preparation sometimes forces some housewives to completely refuse to include fish dishes in the family menu. But these fears are completely in vain! Well, really, how can you be afraid of preparing fish dishes in Russia, where the traditions of fishing and preparing a rich catch have been improved and honed by our ancestors for centuries? Take my word for it, cooking fish so that it turns out juicy, tender, aromatic and very tasty is not at all difficult, the main thing is to know and remember some simple rules and culinary subtleties that we inherited from our grandmothers. They knew exactly how to cook fish, and not just cook it, but make it a real decoration of the table, the main dish of both the holiday and everyday menus.

Of course, not only Russian, but also the entire world cuisine is rich in a wide variety of ways to prepare fish dishes. And yet, Russian fish cuisine is distinguished by its originality, clarity and closeness to our modern idea of how and what can be prepared from fish. In general, the popularity of fish dishes in our country is not at all difficult to explain. Historically, Slavic tribes settled along the banks of rivers, which not only served them as a natural protective barrier from enemies, not only as transport arteries for trade, but also as a rich source of excellent healthy and tasty fish products. After all, even today fishing is one of our most common and favorite pastimes, both useful for the household and pleasant to soothe the stomach.

We should not forget that such a wide spread of a wide variety of fish dishes was greatly facilitated by traditional church fasts, when fish dishes were allowed to be served on almost all days, except, perhaps, especially strict fasting days.

And so it turned out that the incredible richness of the assortment of fish dishes is not just a tribute to fashion, but a tradition that has developed over centuries, a whole layer of our own history, which has firmly taken root in our culture and, of course, in our kitchens. Russian cuisine offers us all kinds of fish dishes: here there is boiled fish, baked fish, and fried fish; steamed fish, which was cooked in a frying pan covered with a lid; here you can find “fixed” fish - stuffed with porridge, and “telefy” fish - stuffed with minced fish. And the methods of serving fish differed in considerable variety: fried fish was served with berry, onion or cabbage infusions, sprinkled with brine, vinegar or lemon juice. Steamed fish was served with pickles, lemons and herbs. They baked fish in aromatic nut oils, and did not forget about fragrant herbs and a wide variety of spices. And how many fish pies and pies, rasstegai, zraz and rybniks have survived to this day in their almost unchanged form! And today, traditional Russian fish cuisine is still as popular and beloved among the people as it was many centuries ago.

That is why the Culinary Eden website decided to collect and write down for you the most important tips and cooking secrets that will help even the most inexperienced housewives get acquainted with traditional Russian cuisine and learn how to cook fish.

1. Today you can find almost any fish on sale, even the most exotic ocean fish, but most of us still give preference to the more familiar river or sea fish. River fish is available to us in the freshest form throughout the year, especially for those who are keen on fishing and those who know fishermen. River fish differs from sea fish in its more pronounced taste and aroma, although the abundance of small bones and often hard scales somewhat complicates the preparation of river fish. Sea fish, which is much more delicate in taste and easy to prepare, is available to most of us only in frozen form. After all, the periods of industrial procurement of many types of sea fish are strictly limited to certain seasons, and the delivery of such fish from remote coastal areas to the central regions of our country in fresh or chilled form is practically impossible.

2. When choosing fresh or chilled river fish, pay special attention to its freshness. Good fresh fish has slightly moist shiny scales, transparent bulging eyes, bright red gills, its carcass is dense and elastic, and the smell is light, with notes of river water and algae. If the fish offered to you has a clearly stale aroma, the smell of “fish” or ammonia, if its eyes are sunken and clouded, the gills are faded or, on the contrary, too dark, the scales are cloudy, and the carcass is limp, wrinkled, with a swollen abdomen - refuse the purchase. You won’t be able to prepare a tasty dish from stale fish, and it’s easy to get poisoned by such fish.

3. If your choice falls on frozen sea fish, first of all make sure that the layer of ice covering the carcass is thin and completely transparent. A white, too thick layer of ice that looks more like snow will tell you that the fish was stored incorrectly, and it may have been defrosted and re-frozen more than once. It is better to refuse to buy such fish. Also, you should not buy frozen sea fish if its carcass has obvious numerous signs of damage, if the carcass is not completely covered with ice, and if the open parts of the fish are windy and darkened. Defrost frozen sea fish at a low temperature, placing it in the lower compartment of the refrigerator. This will allow your fish to fully retain its taste, juiciness and softness.

4. Cleaning fresh river fish from scales often turns out to be a real torture for many housewives. But there is nothing complicated about it! The secret to careful cleaning is very simple: place the fish in a plastic bag, head down, firmly grasp the fish by the tail with one hand, and equip the other hand with a regular tablespoon; remove the scales with a spoon, starting from the tail of the fish, right on top of the bag - this way all the scales will remain in the bag, and you will only need to rinse and gut the clean fish. There is another way to clean fish from scales without dirtying the whole kitchen with it: fill a sink full of water, immerse the whole fish in water and clean it of scales using a special grater for cleaning fish - all the scales will remain in the water and will not scatter throughout the kitchen . The second method also has its downside - cleaning the sink from sticky scales without clogging the drain is not the most pleasant task.

5. Have you dealt with the scales? Now your fish needs to be gutted and, if necessary, filleted. To gut the fish, carefully cut through the belly with a thin, sharp knife, from the anus to the head. Be careful: when cutting the belly, try not to damage the gall bladder, which is located next to the liver, close to the head of the fish! Remove all the innards from the belly of the fish and carefully scrape off the black film and blood clots from the inside near the spine. Then remove the gills: simply pluck them out with your fingers, trimming lightly with sharp scissors if necessary. Rinse the gutted fish thoroughly inside and out under cool running water, then dry the fish by blotting it with paper towels or napkins, and finally sprinkle with a small amount of lemon juice or table vinegar - this will improve the taste of the fish and relieve it of a specific smell.

6. For some recipes you will not need a whole fish carcass, but only its fillet. Of course, you can buy ready-made fillets in any store, but the trouble is that when you buy a fillet, you can’t be sure that the fish from which the fillet was taken was fresh. At the same time, removing fillets from fresh fish with your own hands is not at all difficult. All you need is a convenient cutting board and a sharp thin knife. First of all, clean and gut the fish, do not cut off the head and tail. Place the fish carcass on a board and make a deep transverse cut just below the gills. Place the knife into this cut and, holding the fish by the head, carefully cut off a piece of fillet along the ridge. Turn the fish over and repeat. You end up with two pieces of boneless, skin-on fillet. To remove the fillet from the skin, place the fillet skin side down, and then, holding the skin on the tail side with a fork, cut the fillet at the very edge and in one motion, pressing a sharp knife firmly against the skin, cut off the fillet. So, with a few simple movements of a sharp knife you can easily get an excellent, fresh fish fillet without skin and bones.

7. Very often housewives complain that when frying, even fish breaded in flour sticks to the pan and falls apart into pieces. You can avoid this with a little culinary trick. Clean, rinse and dry your fish. If desired, rub it with spices, but do not add salt. Heat a couple of tablespoons of vegetable oil in a frying pan, and then sprinkle the bottom of the pan with coarse salt. Place the fish on salt and fry, depending on the size of the carcass, for 5 - 10 minutes on each side, over medium heat. With this frying method, your fish will not need breading at all, it will never stick to the bottom of the pan, and it will absorb exactly as much salt as necessary. Try it, it's very simple and delicious!

8. Carp “stuffed” with buckwheat according to an old Russian recipe turns out to be very tasty. Scale, gut and remove the gills from two medium-sized carp. Do not remove the head and tail; be sure to save the milk, if any. Heat a dry frying pan over high heat, add ½ cup of buckwheat and heat for a minute, stirring frequently. Then pour in one glass of boiling water, add a pinch of salt, reduce the heat to very low and cook the buckwheat under the lid until all the water is absorbed. The cereal should be slightly undercooked, slightly crispy. In a separate frying pan, heat 2 tbsp. spoons of olive oil, add one chopped onion and fry until golden brown, then add fish milk, cut into small pieces, and fry, stirring, for another couple of minutes. Remove from heat, transfer to buckwheat, add 2 tbsp. spoons of sour cream, one chopped clove of garlic and 1 tbsp. a spoonful of dill. Stir and cool slightly. Stuff the carp tightly with buckwheat mince and place on a baking sheet greased with oil and sprinkled with coarse salt. Bake in an oven preheated to 200° for 15 minutes, then remove the carps from the oven, brush with sour cream and return to the oven for another 20 minutes.

9. Pike is often criticized for the coarseness of its meat and its special taste. And completely in vain! Properly cooked pike turns out very juicy and tasty. Try cooking steamed pike with sour cream and horseradish. Scale and gut one pike weighing about two kilograms. Cut off the head and tail, and cut the pike carcass into large portions, place in a deep basin and fill with cold milk. Leave for 3 hours, then rinse with water and dry. Squeeze 8 tbsp from the juice. tablespoons of grated horseradish (freshly grated is best, but canned table horseradish is also possible). Don't pour out the juice! Melt 3 tbsp in a saucepan. spoons of ghee or butter, add horseradish and fry until golden brown. Grease a deep frying pan with a thick bottom with butter, sprinkle with salt, place pieces of pike, sprinkle with black pepper. Place fried horseradish on top of the fish and place a couple of bay leaves. Mix together 800 gr. sour cream and all the squeezed horseradish juice, lightly salt and pepper. Pour the resulting sauce over the fish, cover the pan with a lid and place on low heat for 30 minutes. When the time is up, remove from heat and let sit for another 10 minutes. Serve with boiled potatoes and pickles.

10. It’s very easy to prepare delicious pike perch baked with lemons. Clean, gut and cut two kilograms of pike perch into large portions. Mix together 2 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon ground cardamom, 1 teaspoon dried dill. Rub the mixture onto the pike perch pieces and leave in a cool place for 30 minutes. Cut a couple of lemons into thin slices. Take a piece of foil, place a small piece of butter, two pieces of pike perch and a couple of lemon slices on it. Twist the ends of the foil tightly to the top. Repeat with all remaining fish pieces. Place the fish wrapped in foil on a baking sheet and place in an oven preheated to 180° for 40 minutes. Remove the finished fish from the oven, unwrap the foil, place the pieces of pike perch on plates and pour over the lemon sauce formed during baking. Serve boiled potatoes with fresh dill and butter as a side dish.

And on the pages of “Culinary Eden” you can always find even more useful tips and proven recipes that will definitely tell you how to cook fish.

Fish dishes– the most important source of essential fatty acids. Therefore, if you want to stay young, vigorous and healthy, do not forget to cook fish dishes at least a couple of times a week. Here you will find delicious and healthy recipes for fish dishes, as well as tips on how to cook fish so that it retains its nutritional and taste qualities as much as possible.

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Fish is a unique product, using which you can prepare a huge number of different dishes. The simplest recommendations and advice will help everyone create a real masterpiece of culinary art from fish and please their loved ones with a healthy menu.

From this article you will learn:

Fish is a product loved by many not only due to its unique taste, but also its beneficial properties.

The World Health Organization recommends eating fish 2-3 times a week. Recent studies have clearly proven that regular consumption of fish dishes helps reduce the risk of developing heart disease by 30%.

The benefits of this product were ensured by its high content of polyunsaturated fatty acids Omega-3 acids, which regulate cholesterol levels in the blood and prevent the development of atherosclerosis. In addition, these substances have a beneficial effect on the condition of the brain and the cardiovascular system of the body.

Unlike meat foods, which are difficult for the human body to digest, fish contains 15% complete, easily digestible protein, as well as substances that are necessary for proper metabolism: fluorine, copper, zinc, manganese and iodine.

Inexpensive varieties of fish are widely used in therapeutic nutrition: pollock, pike, navaga, hake, flounder, carp and others. Such fish contains a small amount of fat (no more than 3-4%), thanks to which their consumption also helps to quickly lose excess weight.

The healthiest fish is sea fish. It contains more beneficial substances. In addition, when choosing fish, preference should be given to small specimens, since the fish’s body is able to absorb (absorb) harmful toxic substances from water. In this regard, a direct pattern arises: the larger the fish, the more toxic substances it has accumulated.

How to cook fish deliciously?

From fish you can prepare a huge number of dishes for first and second courses, bake pies, make delicate salads, and light snacks. Fish carcasses can be salted, baked, fried (with or without batter), boiled, added to make stews... Such a huge number of dishes in which fish can be present can be explained very simply: this product is easy to prepare.

Our simple recipes will help everyone easily find the answer to the question: “ How to cook fish?».

Fish recipes

Fried goldfish with crispy crust

Clean the fish (in this case, you can take fresh river fish), rinse it, and throw out the insides. Pay special attention to avoid damaging the gallbladder. If the fish is small, then you can leave the head; if not, it is better to cut it off and later use it to prepare fish soup.
It is better to fry fish breaded (in flour). To do this, mix flour with salt (to taste), you can add ground pepper, dry chopped dill, caraway seeds, and sage. This will help make the dish more flavorful.
Place the fish in a preheated frying pan with oil and fry until golden brown over low heat. Do not cover the pan with a lid. Otherwise, the fish will not turn out crispy.
When serving, the dish can be decorated with fresh vegetables and herbs.

Tender and juicy grilled fish

For grilling, it is better to choose fattier varieties of fish, which are not suitable for frying in a pan, since with this method of cooking they turn into shapeless, unattractive pieces.

Wash the fish, peel and cut into large pieces. Before grilling, the grill grate should be thoroughly cleaned and oiled. This is necessary to prevent the fish from sticking to the grill.
For taste and aroma, the fish can be stuffed with herbs or small slices of fresh lemon. Rub the top with oil, salt and pepper.
Fry the fish on each side for 10 minutes (if the pieces are large or very thick, the frying time must be increased).

Tip: in order to avoid the fish sticking to the grill, you can additionally wrap it in foil.

BBQ fish in marinade

To prepare you will need:

Mackerel – 4 pieces of medium size.

Mayonnaise – 100 gr.

Soy sauce – 2 teaspoons.

Salt – 1 teaspoon.

Ground red, black, or a mixture of peppers) - to taste.

Sesame – 1 tablespoon.

To prepare barbecue fish, you can choose fresh frozen mackerel. Defrost the fish, gut it, remove the head, tail and fins. We cut the carcass lengthwise and open it as much as possible. Sprinkle the inside of the fish with a mixture of salt, sesame and pepper and reserve.
Prepare the marinade for fish: to do this, mix mayonnaise with soy sauce.
Lubricate the fish carcass with the resulting marinade, then fold the carcass in half so that the sauce is inside.
Place the fish in a container, spread the sauce on top, sprinkle with the dry mixture and leave to marinate in a cool place for an hour.
Place the fish on the grill grate and place in the preheated oven.
Cook for 20 minutes at a temperature of 180 0. After this time, the fish must be turned over. Fry for another 10 minutes so that the fish browns on the other side.
Serve the fish hot.

How to cook fish in the oven.

Cooking fish in the oven is a creative process and can largely be limited only by taste preferences and lack of experience. Fish can be stuffed, marinated, in pieces, whole, in layers, baked in foil or without it...

Mackerel pieces in the oven

To prepare this dish you need:

Fresh frozen mackerel – 900 gr.

Ready mustard - 2 teaspoons.

Horseradish – 2 teaspoons.

Mayonnaise – 3 teaspoons.

Salt - to taste.

Clean the mackerel, rinse, remove the head, tail, fins, black film in the belly and cut into small pieces.
Prepare the sauce: mix 2 teaspoons of ready-made mustard, 2 teaspoons of horseradish, 3 teaspoons of mayonnaise, add salt to taste. Mix everything thoroughly and the sauce is ready.
We cover the baking dish with foil, place pieces of mackerel on top and generously grease everything with sauce (you can add a little more salt according to taste preferences). Cover with foil.
Bake the fish for half an hour at a temperature of 180 0.
Serve with a side dish: mashed potatoes, rice, or even pasta.

Tender pink salmon steak in the oven

Pink salmon – 700 grams.

Onions – 2 small heads (about 150 grams).

Hard cheese – 70 grams.

Soy sauce – 3 teaspoons.

Mayonnaise – 2 tablespoons.

Garlic – 1 clove.

Lemons – ½ part.

Salt, ground pepper - to taste.

Vegetable oil – 1 tablespoon.

Line the baking dish with foil so that there is enough foil left on one side. We will need it to cover the top of the fish.
Grease the foil with vegetable oil.
Cut the onion into half rings and place in an even layer on foil.
Chop the garlic: finely chop it with a knife, grate it or put it through a garlic press. Place on top of the onion.
Place pieces of pink salmon on a base of onion and garlic.
Pour over soy sauce and lemon juice, previously squeezed from the lemon.
Salt, pepper, grease the entire surface with mayonnaise.
Cover with foil and place in the oven for 20 minutes at 180 0.
While the fish is baking, grate the cheese on a medium grater.
After 20 minutes, remove the fish from the oven, open the foil, sprinkle the pieces with cheese and put them back in the oven so that the cheese melts. 10 minutes will be enough for this.
Serve pink salmon with fresh vegetables and herbs.

Stuffed fish baked in the oven

This recipe can be successfully used to prepare any large species of fish.

Required ingredients:

Large fish – 1 kg.

Onion – 300 grams.

Lard – 100 grams.

Garlic – 3 large cloves.

Gelatin – 5 grams.

Seasoning for fish – 1 teaspoon.

Lemon juice – 2 tablespoons.

We clean the fish, rinse it, remove the skin with a stocking.
Separate the fillet from the bones.
Cut the onion into pieces and lightly fry in vegetable oil.
Grind the onion, lard, and garlic thoroughly in a blender until smooth.
Prepare minced fish meat and mix it with chopped onion and garlic.
Add seasoning, gelatin and lemon juice to the resulting mass.
Let it sit for about half an hour. During this time, the gelatin will swell.
We fill the fish with the resulting minced meat and fasten the cut with threads.
Place the fish on parchment previously greased with vegetable oil.
If the cooking process needs to be speeded up, it is recommended to wrap the fish in foil. Cooking in foil will take about 40 minutes, without foil - a little longer. The most important thing is to make sure that the fish is properly browned.

Before serving, garnish the finished dish with fresh vegetables, thinly sliced lemon, and fresh herbs.

Fish is a product from which many dishes can be prepared, and they are sure to become the most beloved and desired on every table. All you need for this is a little patience, a little imagination and a great desire to cook.

Cooking fish will be as fast as possible and won’t cause much trouble if you remember a few simple tips:

We operate according to the “three P” system: “clean”, “acidify”, “salt”.
We clean the fish from the tail towards the head.
If the scales are difficult to clean, you need to dip the fish in hot water.
Fish weighing up to 200 grams can be cooked with the head, from 200 grams - up to 1 kg, the head is cut off.
For gutting, make a deep cut in the flesh at the edge of the gills and cut through the vertebral bone. When the head is separated, most of the insides are removed. The remains are easily removed, and there is no need to cut the belly.
When flavoring fish with spices, it is necessary to take into account their strong influence on the taste of the finished dish. Too much spice will cause all the fish dishes you prepare to taste the same.
When frying, the skin of fish should not be removed. And for frying it is better to use a frying pan with a thick bottom.

Do you have a whole sturgeon and you don’t know what to do with it? Then I offer a very simple recipe for stuffed sturgeon. Stuffed sturgeon is a spectacular dish for your holiday table!

White fish in an envelope with capers

White fish in an envelope is a gourmet dish, but easy to prepare. The recipe was taken from a magazine about gourmet cuisine, so rest assured, it turns out very tasty!

Red fish baked in foil

Red fish baked in foil is an ideal dish in terms of simplicity, speed of preparation and deliciousness of the result. Just half an hour - and a festive lunch or dinner is on your plate.

Salmon with avocado sauce

Salmon with avocado sauce is a delicious, but very light dietary dish. Salmon prepared in this way is low-fat, but very filling.

Tuna tartare

Are you planning to organize a grand cocktail party? Or do you want to surprise your lover? Tuna tartare appetizer is what you need. Tuna tartare recipe with photos - for your attention!

Dorado with anchovy sauce

The meat of this fish is perfectly complemented by a spicy anchovy sauce. Get a taste of haute cuisine - try cooking sea bream with anchovy sauce at home, by yourself. Everything will work out!

Herring with garnish

Recipe for salted herring with a side dish of boiled potatoes, carrots, beets, green peas, onions, boiled eggs, cucumbers and herbs.

Kulebyaka

Traditional Russian food. In this recipe, Kulebyak is a closed pie with a heavy fish filling.

Baked salmon with garlic and mustard

The delicacy dish can be prepared in 30 minutes. One of these is baked salmon with garlic and mustard. Very simple preparation, but the result is worthy of a good restaurant.

Pink salmon in foil

Another great way to cook pink salmon is pink salmon in foil. The cooking method is very simple and quick, but the fish turns out simply excellent.

Salmon pockets

Salmon pockets are simply a magnificent holiday dish that can become a worthy decoration for any table. They prepare a lot, but the result is beyond words! :)

Steamed fish with herbs

Steamed fish with herbs is a quick and easy to prepare, but very healthy and tasty dish. Requires a steamer.

Pollock in the oven

Pollock baked in the oven turns out very tender and tasty. Pollock is an excellent dietary dish and a way to diversify the diet of those who are dieting or fasting.

Salmon fillet with steamed olives

Salmon fillet with steamed olives is a delicious, tender and, most importantly, healthy dish. The fish turns out incredibly tasty and simply melts in your mouth.

Steamed fish

Basic recipe for steamed fish fillet or fish steak. You can cook almost any steamed fish in a similar way - except that the cooking time will be different.

Steamed tilapia

The recipe for steamed tilapia is for your attention. Tilapia has gained popularity due to the delicate flavor of its white meat, which is high in protein but low in fat. Tasty and healthy.

Steamed fish in a slow cooker

I invite you to see that healthy things can be tasty. Steamed fish in a slow cooker is a very light, tasty and incredibly healthy dish. Read the recipe!

Cod in Polish

A very interesting recipe for cooking cod - with eggs, butter and herbs. Try it and see for yourself - I’m sure you’ll like this simple Polish cod recipe! ;)

Pike in sour cream

Tasty, tender, with a creamy taste of sour cream... Not pike, but lovely. This simple recipe for pike in sour cream will prove that pike meat is not dry at all, you just need to know how to cook it correctly.

Stewed capelin

Stewed capelin - what could be more wonderful for lovers of this delicious fish? This dish is easy and quick to prepare. Let's get to the recipe without further ado ;)

Fried herring with dill and mustard

A recipe for fried herring with dill - for all lovers of fish dishes. This dish is one of the classic dishes of Dutch traditional cuisine.

Capelin in batter

Do you want something like this, but you just don’t know what? Then I suggest a signature dish of coastal Odessa cafes - capelin in batter. I promise it will be delicious! Men will especially like capelin in batter;)

Fried tench

Many of us have never tried such delicious fish as tench. It is very easy to prepare and a real pleasure to eat. So, I’m telling you how to cook fried tench. Cook and savor!

Baked sea bass

Baked sea bass is a delicious dish that not only has excellent taste, but also a very attractive appearance. The aroma delights and inspires. The dish flies apart in a moment. Try it!

Stewed pollock

Stewed pollock according to this step-by-step recipe is prepared quickly and easily. To prepare the dish, we use a minimum of ingredients, but the taste of the dish is still rich and interesting.

Pike perch soup

Pike perch soup is a delight for the soul and stomach! This recipe was brought back from a trip to Finland. I advise you to prepare it - pike perch soup turns out very tasty, satisfying and nutritious.

Salad with tuna and cucumber

Light, low-calorie, delicious salad. Greens and cucumbers smell like spring, and the absence of heavy mayonnaise has a positive effect on your figure. So let's cook, eat and get ready for summer.

Dorada in Provençal

The cuisine of Provence is closely related to fish. It was from there that this recipe for Provençal sea bream came to us. The fish turns out very aromatic and tasty, and it is easy to prepare. Try it and you won't regret it.

Dorada in Moroccan

Moroccan-style dorada is very easy to prepare and has a very pleasant delicate taste. Perfect for small friendly gatherings with a glass of beer.

Pink salmon in sour cream

Pink salmon in sour cream is a good dish that both adults and children love. The taste of the dish is rich due to the presence of a cheese crust, and the pink salmon itself, baked in sour cream, comes out tender and juicy.

Salmon carpaccio

Salmon carpaccio is a very tasty cold appetizer from the category of delicacies. The beauty of this dish lies in the combination of arugula and thinly sliced salmon fillet. By the way, it cooks very quickly.

Pink salmon in the sleeve

Today I offer you a minimalist recipe for pink salmon cooked in the sleeve. Pink salmon in the sleeve is low in calories, but rich in nutrients. A good weekday lunch or dinner.

Pollock in batter

Pollock in batter is a great appetizer that will be in demand at any holiday table. Good for buffets. However, it can also be served as a hot dish with a side dish.

Pink salmon in batter

Pink salmon in batter is a very simple dish. Its preparation requires a minimum of ingredients, but the fish turns out excellent! I offer my step-by-step recipe for pink salmon in batter with photos.

Sea bass in the oven

Sea bass in the oven according to this recipe turns out very tasty and incredibly beautiful. We will cook the perch in the oven along with vegetables. So, a step-by-step recipe for perch with photos.

Pollock with vegetables

I present to you a very beautiful and luxurious dish - pollock with vegetables. A step-by-step recipe with photos will tell you how to quickly and easily turn an ordinary dish into a real culinary masterpiece.

Baked pollock

Baked pollock is prepared simply, quickly and easily, and the resulting dish is tasty and satisfying. Here is a step-by-step recipe for baked pollock with photos, according to which anyone can prepare the dish!

Fish with rice in a slow cooker

A tasty, healthy, dietary dish for the whole family - from grandmothers to kids. Tender fish and fluffy rice. A multicooker will make the cooking process easier and free up time for yourself. Forward!

Escabeche from dorado

Escabeche is a fish dish marinated with vegetables. The simplest fish, aged under this marinade, acquires an exquisite taste. I advise you to use this recipe.

Pink salmon cutlets

An excellent recipe that is worth taking into account is pink salmon cutlets. This recipe with photos will tell you how to cook tender, juicy, satisfying and very tasty fish cutlets.

Mackerel in the sleeve

Today I will tell you how to make mackerel in the sleeve. A very healthy and tender dish. This recipe will be very useful for those who count calories and care about their health.

Mackerel roll

A very tasty appetizer - mackerel roll. Many people find mackerel too fatty and smelly, but fish prepared according to this recipe will appeal to even picky eaters and gourmets.

Bream with mushrooms

Bream is one of my favorite fish. And bream with mushrooms cooked in the oven is just the ultimate dream. The fish fillet always turns out soft, and the mushrooms add a unique flavor.

Grilled mackerel

Grilled mackerel is a tender, tasty and low-calorie dish that is easy to prepare. You can cook both in a home oven and outdoors. The dish will not leave anyone indifferent! ;)

Smelt in the oven

There are a huge number of recipes for cooking smelt. Most often it is fried or pickled. Have you tried cooking smelt in the oven? No? I recommend! It turns out to be a tasty and very quick dish.

Fried smelt

Smelt is a small, beautiful and very tasty fish. I would like to present to your attention a simple recipe for making fried smelt. The fish turns out tender, although with a crispy crust.

Crucian fish soup

Crucian fish soup is one of my favorite dishes. Ukha from this simple and accessible fish turns out to be very good, especially if you cook it correctly. I am sharing a recipe for a good crucian fish soup.

If you are looking for recipes for lunch or dinner, then pay attention to this article. In it we will talk about how to cook delicious fish in a frying pan and in the oven.

Mackerel with vegetables

If you decide to lose a few kilos, then treat yourself to this dish for dinner more often, without supplementing it with a side dish of potatoes or rice. You can cook delicious fish using the following recipe:

To begin with, the mackerel (two or three carcasses) should be slightly defrosted, and then the skin should be removed, the fins and entrails should be removed, and the head and tail should be cut off.
Cut the prepared fish into pieces, rub each of them with salt and ground pepper.
Peel two onions and cut into half rings.
Take several bell peppers of different colors, cut them in half, remove the seeds and stem, and then cut them into thin strips.
Cut the tomatoes into cubes.
Heat a frying pan and fry the fish pieces in vegetable oil until they are covered with a beautiful crust.
Immediately after this, add the onion to the mackerel, and a little later the rest of the vegetables.

Simmer the fish and vegetables for a few more minutes, and at the very end add salt, pepper and any other spices to your taste.

How to deliciously cook pollock fish

Take 500 grams of fresh fillet, cut it into portions, lightly salt and season with a mixture of peppers.
Beat two chicken yolks with 50 ml of milk, a pinch of salt and sugar. After this, add three tablespoons of flour to the resulting mixture and mix the products using a mixer. At the end, add the whipped whites to the batter and mix again. If desired, add finely chopped dill to the dough - it will give the dish a special piquancy.
Heat a frying pan and pour some vegetable oil into it. Dip the fish pieces into the batter and then fry on both sides with the lid closed until they acquire a golden hue.

When everything is ready, transfer the pieces to plates, add a side dish and serve, garnished with fresh herbs.

How to cook delicious fish with onions

The amazing taste of this juicy dish will not leave even the most severe critic indifferent. For it you will need salt, some wheat flour and navaga fish. How to cook deliciously and quickly:

Free defrosted or chilled fish (one kilogram) from entrails and skin, remove tails and heads, and rinse under running water. Add some salt.
Peel three large onions and cut into thin half rings.
Place the navaga in a frying pan and fry over medium heat. When one side turns golden, you can turn the fish over. At this point, add the prepared onion to it.
When the fish is completely cooked, place it on a plate and continue to fry the onion, stirring occasionally.

To make the dish juicy and acquire a slightly sweet taste, place the onion on the fish and leave the food alone for a while.

with tomatoes

Another idea for a delicious lunch. For this dish, hake fish is inexpensive and accessible to everyone. You can learn how to deliciously prepare an unusual “hodgepodge” from the following recipe:

Peel 15 or 20 slices of garlic and then lightly fry them in vegetable oil.
Open two jars (each 800 grams) and place the contents in a frying pan.
Bring the vegetables to a boil and simmer over low heat for another half hour.
While the tomatoes are stewing, start processing the fish. It should be cleaned, cut into pieces of the size you need, salt and pepper them.
Place the prepared hake in the pan in one layer and continue to simmer all together for another 30 minutes.

When the specified time has passed, taste the fish. If it is ready, then serve the dish, sprinkled with fresh herbs and a side dish of potatoes or rice. We hope you enjoy hake. You can learn how to deliciously prepare other culinary delights if you continue reading our article.

Fillet in a cheese coat

This unusual dish has such a pleasant taste that it is not a shame to serve it at the holiday table. How to cook delicious fish in a frying pan? Read the simple recipe below:

Take any fish fillet (one kilogram) and cut it into fairly large pieces. Sprinkle with a little salt.
To prepare the batter, take 200 grams of grated cheese, three chicken eggs, and a little salt. Beat the products with a mixer at low speed.
Next, to cook the fish deliciously, heat a frying pan over a fire and add a little oil to it. Hook a piece of fillet with a fork, dip it into the cheese batter and immediately fry over medium heat. Do the same with the rest of the fish.

Ready fish goes well with a salad of fresh vegetables.

Pangasius rolls

If you want to cook delicious fish and surprise your guests, then pay attention to our recipe:

Cut the pangasius fillet into two parts (if you need more portions, do the calculations yourself), lightly beat each piece, add salt, and season with your favorite spices.
Cut the bacon into long strips and wider slices.
Place a large piece of bacon on the edge of the fillet and carefully roll it up. Wrap the resulting structure with a strip and pin it with a wooden skewer.
Pour enough oil into a deep frying pan to cover the finished roll and heat it over the fire.

Fry the pangasius until cooked through, then place the fish on a paper towel to remove excess fat. Serve the rolls for dinner, topped with fresh cucumbers and boiled potatoes.

Cod in pita bread

You can cook delicious fish in different ways. This time we invite you to try the original version, which your loved ones will definitely appreciate. How to cook delicious fish in the oven:

Peel a large onion and cut it into thin rings.
Cut the tomato into rings.
Divide the fillet, salt and pepper to taste.
Cut the pita bread and place it in front of you on the work surface of the table.
Mix sour cream and mayonnaise in a bowl.
Place the onion in the center of the pita bread, then the fish, and then brush it with sauce. Place tomato slices on top and wrap the filling in an envelope. Do the same with the rest of the ingredients.
Place the finished envelopes in a baking container and brush with the remaining sauce.

Preheat the oven and bake this unusual snack for half an hour.

Red fish in foil

You can use this recipe not only at home, but also at a picnic where there is a grill and grill. This time we can cook fish deliciously and quickly in the following way:

If you have a whole fish, then it should be cleaned and cut into steaks. If you are using fillet, simply cut it into pieces.
For the sauce, mix two tablespoons of sour cream, two tablespoons of soy sauce, chopped ginger root and garlic, passed through a press. After this, add some chili powder, cumin seeds and a spoon of soy sauce. If you want, add a little more chopped herbs. Mix all ingredients.
Lubricate the fish pieces with the prepared sauce and leave them alone for half an hour.
When the pieces are marinated, wrap them in foil and bake in a preheated oven until cooked.

Before serving, decorate the dish with fresh vegetables and herbs.