Fish in the oven with tomatoes. Fish stew with tomatoes. Baked cod fillet with tomatoes
Fish dishes should appear on our table at least three times a week.
Soups, steaks, fish pies enrich the diet with easily digestible proteins and essential fatty acids for health. In addition, fish dishes are incredibly tasty. Properly cooked, beautifully served fish will not only fill you up perfectly, but also cheer you up.
Fish is combined with many vegetables: potatoes, cucumbers, lettuce, eggplant. Especially tasty fish with tomatoes. There are many ways to prepare this dish. Tomatoes for fish are good both fresh, thinly sliced, and thermally processed along with fish fillets or whole carcasses. Fresh tomatoes will make the fish dish bright, summery, they go well with seasonal herbs: cilantro, parsley, dill, green onions. Tomatoes stewed with fish become languidly tender, fully revealing their taste.
Tomatoes give fish meat tenderness, sourness, freshness. A little experience, desire and imagination - that's all you need to prepare a real culinary masterpiece from fish and tomatoes.
Fish with tomatoes - general principles of cooking
Cooking fish with tomatoes is not as difficult as it might seem. The main thing is to know how to clean the carcass and follow two more mandatory rules: acidify and salt. Tomato, by the way, ideally acidifies fish, which is why their duet is so successful. How to properly clean fish is described below.
For the preparation of various versions of the dish, frying, baking, stewing is used. Each of them is good in its own way and allows you to diversify the fish menu. Even one type of fish prepared according to different recipes can become the basis for dozens of interesting original dishes.
However, not every fish will keep a tomato company. For heat treatment in these ways, cod, sea bass, flounder, halibut, large river fish, trout, pink salmon are suitable. Cod can be stewed in tomato sauce, sea bass can be baked in the oven with onions and tomato slices. Flounder, halibut and river fish (but not pike) are delicious fried in oil and served with slices of tomatoes. Trout and pink salmon can be placed in a foil boat and baked under a tomato-vegetable “coat”.
Before cooking, the fish should be thoroughly cleaned of scales, entrails, fins. A large carcass can be cut into fillets or cut into portions. For frying, it is better to take pure vegetable oil, and stew in sour cream or tomato sauce.
Fish with tomatoes and cheese "Fish Sandwich"
The simplest dish that even a beginner can handle will be an excellent option for a light dinner. Fish with tomatoes and cheese "Fish Sandwich" is cooked very quickly. Dry pink salmon turns out juicy and very tasty.
Ingredients:
Pink salmon;
Two or three tomatoes;
100 grams of cheese;
A mixture of spices for fish;
A little flour;
Two tablespoons of mayonnaise.
Cooking method:
Cut pink salmon into portions, dip on both sides in spices for fish, breaded in flour.
Heat up a frying pan with a little vegetable oil.
Fry the fish pieces on both sides until a crust forms.
Lubricate a baking sheet with a drop of vegetable oil and spread the fish.
Cut the tomatoes into thin circles.
Finely grate the cheese.
Lubricate the fish with mayonnaise, lay the tomato ring and sprinkle with cheese.
Bake in an oven preheated to 200 degrees for ten minutes.
Serve sandwiches hot. If desired, season the fish with tomatoes with herbs, offer along with boiled potatoes.
Fish with Tomatoes "Just Delicious"
A great way to meet unexpected guests. If there is a fish with white meat, some ordinary vegetables and a jar of tomatoes in the refrigerator, then you can cook an amazing dish in half an hour: tender, melting in your mouth, juicy, fragrant. Just a meal!
Ingredients:
Fillet of white fish;
Tomatoes in their own juice (or tomato sauce, preferably homemade);
Medium carrot;
One bulb;
A clove of garlic;
Oil for frying fish.
Cooking method
Finely chop the onion, grate the carrots, chop the herbs and garlic.
Prepare vegetable sauce: fry onion, grated carrots, chopped herbs and garlic in vegetable oil. Pour in tomatoes or tomato sauce. Salt and simmer covered for three minutes.
Place the fish fillet pieces in the pan, pour sauce over them with a spoon.
Simmer over medium heat for about fifteen minutes.
Put the fish with tomatoes on plates, if desired, decorate with the remaining herbs.
Fish with tomatoes and cheese "Greek patio"
An interesting presentation makes this dish look like a restaurant. Dryish pink salmon meat in a sauce with tomatoes, lemon, garlic and cheese reveals all its charm. Serve fish with tomatoes according to this recipe should be in the same bowl where it was prepared.
Ingredients:
Pink salmon of any size;
One lemon;
Three fleshy tomatoes;
Three cloves of garlic;
200 grams of hard or semi-hard cheese;
Fresh greens;
300 grams of mayonnaise.
Cooking method:
Cut pink salmon fillet into small pieces of 100-150 grams in weight.
Salt, pepper, sprinkle with lemon juice and leave in the marinade for fifteen minutes.
Cut two tomatoes into small cubes, the third into thin rings (they will be needed for decoration).
Mince the garlic.
Finely grate the cheese.
Lubricate the baking dish with a drop of oil, lay out the fish pieces.
Top the fish with a little mayonnaise.
Put a tomato circle on each piece, distribute a little garlic and grated cheese.
Fill the remaining space between the fish pieces with chopped tomatoes.
Bake fish with tomatoes for half an hour in an oven preheated to 180 degrees.
Serve immediately without removing from the mold and garnish with a sprig of dill or parsley.
Fish with tomatoes under the egg
To prepare this original dish, you can use any fish fillet with white meat. Serve fish with tomatoes under the egg should be hot, better with rice or boiled green beans.
Ingredients:
150 grams of fish fillet (hake, pollock);
Half of a medium onion;
Hard boiled egg;
Small tomato;
A piece of hard or semi-hard cheese (20 grams);
Ground black pepper;
A little flour for breading;
Vegetable oil for frying;
Greens, green onions for decoration.
Cooking method:
Cut the fillet into portions and salt.
Bread the fish pieces in flour and fry on both sides in oil.
Lay the fish on a baking sheet.
Cut the onion into thin rings and fry until golden brown.
Cut the egg and tomato into thin slices, cheese into transparent slices.
Put onion, tomato and egg on each piece of fillet.
Top with a slice of cheese and sprinkle with pepper.
Bake in an oven preheated to 200 degrees for about 20 minutes.
Arrange on plates, sprinkle with chopped herbs.
Fish with tomatoes in foil
The simplest, but very effective way to conveniently bake fish with tomatoes in foil will come in handy during a festive feast. Not only is it very tasty, but also the grill sieve does not need to be washed! Lemon and spices give the dense, slightly pinkish meat of the pelengas fish a wonderful aroma.
Ingredients:
One carcass of pelengas fish (or another to taste);
a tablespoon of freshly squeezed lemon juice;
Three tomatoes;
One large onion;
Mix of spices for fish.
Cooking method:
Remove the bones from the fish, remove the skin, rub the carcass with salt.
Cut the tomatoes into circles, add a little salt and put inside the fish as a filling.
Cut into rings and fry the onion.
Drizzle the fish with lemon juice.
Place fried onion on top.
Wrap the carcass in foil and bake in the oven for half an hour at 200 degrees.
Unfold the foil and bake for another ten minutes to give the fish a delicious crust.
You can serve fish with tomatoes with boiled or fried potatoes.
Fish with tomatoes and sour cream
Tender trout cooked with sour cream, tomato and herbs will appeal even to children. There are no bones in it, which will greatly please the kids, and the meat is so tender that it just melts in your mouth.
Ingredients:
Trout weighing 700 grams (you can replace the fillet of halibut, pangasius, pelengas, flounder);
Large tomato;
Half a glass of sour cream;
Four cloves of garlic;
One hundred grams of hard or semi-hard cheese;
Cooking method:
Cut the cleaned carcass into fillets, then into portions.
Add a little salt, sprinkle with freshly ground pepper and spices for fish (optional).
Grease the form with oil, put the trout, sprinkle with chopped garlic and grease with sour cream.
Finely chop the tomato, lay on top of the sour cream layer and season with a little salt.
Finely chop the herbs and grate the cheese. Mix.
Pour the fish with tomatoes with a mixture of herbs and cheese, put in the oven, heated to 200 degrees. Baking time - 10-15 minutes, no more.
Serve with rice or potatoes.
- To easily clean fish, you need to know some important secrets. The order of work is as follows: first cut off the fins, then remove the scales. You should clean from the tail, carefully moving towards the head. Kitchen scissors are suitable for trimming fins, a sharp knife or a special machine for cleaning fish is suitable for removing scales.
- When cleaning, the scales scatter throughout the kitchen. To cope with this problem, the fish must be put in a large container of water and cleaned there. Another option is to clean the fish in a plastic bag.
- Some types of sea fish (tench, mackerel, horse mackerel) are cleaned very poorly. To remove the scales more easily, the fish must be immersed in very hot water for ten seconds.
- Another option to facilitate the process is to rub the carcass with vinegar for a while, leave it like that. Fifteen minutes is enough to make cleaning fish easier.
- To better hold a slippery fish carcass, you can dip wet fingers in salt.
- The gallbladder must be removed very carefully. If you pierce it, then the bile will make the meat very unpleasant and bitter. If the gallbladder still bursts, you should immediately fill the place where the bile got into with salt, rub it well and rinse thoroughly with ice water.
- The three basic rules for working with fish are to properly clean, acidify well and salt in moderation. For acidification, in addition to lemon juice, vinegar or dry wine is suitable. After sprinkling the fish with them, you need to put it in the refrigerator and give the marinade time to work a little (fifteen minutes). This will make the fish meat more juicy and give it a seductive flavor.
- You need to make sure that the fish does not release too much juice. It may become too dry. To marinate fish, you need to mix salt and various spices, onions, roots. The optimal time for marinating is 20-30 minutes.
Often we really want to cook something original and unusual. And besides, it’s quick, simple, tasty and healthy. We bring to your attention recipes for fish baked with tomatoes. Cooking this dish is a real pleasure, and its taste will certainly exceed all your expectations.
Fish with tomatoes in the oven
Ingredients:
- fish fillet - 1 kg;
- tomato - 2 pcs.;
- spices for fish - to taste;
- vegetable oil.
Cooking
Let's figure out how to cook fish with tomatoes. We wash the tomatoes, cut them into small slices about 1 cm thick. If the tomatoes have a thick skin, then it is better to remove it first by dipping the vegetables for 30 seconds in boiling water, and then transferring them to cold water. It is desirable to choose fish with low bones and not dry. If the fish is frozen, then it must first be thawed so that all the ice on it melts, and the melt water is carefully drained.
Then we take a deep baking sheet, cover the inside with foil and generously grease with vegetable oil. After that, we put the fish fillet in one row, sprinkle with oil, add a little salt and sprinkle with any spices to taste. On top of the fish, we tightly lay the slices of tomatoes, add a little salt and pepper. We put the baking sheet in the oven and bake the fish at a temperature of 220 degrees for 30-40 minutes, depending on the type of fish and the thickness of the fillet.
Fish with tomatoes and cheese
Ingredients:
- fish fillet - 5 pcs.;
- tomato - 3 pcs.;
- cheese - 200 g;
- salt, pepper - to taste.
Cooking
Turn on the oven and preheat to 220 degrees. Cut the fillet into portions, salt and pepper. We chop the tomatoes in thin circles, and three cheese on a coarse grater. We cover the baking sheet with baking paper and lay out the prepared fish. Top it with tomato slices, sprinkle with cheese and put in the already hot oven. Bake the fillet until tender for 30 minutes.
Fish in foil with tomatoes
Ingredients:
Cooking
We clean the fish, wash it, dry it with a towel, remove large bones and rub it with salt and pepper to taste. We cut the tomatoes into circles, add some salt and fill our fish with them. Then sprinkle with lemon juice, spread the fried onion on top, wrap everything in foil, put it on a wire rack and put it in a preheated oven. After 30 minutes, open the fish and bake for another 10 minutes until a delicious crust appears. Serve the finished fish with tomatoes to the table hot with or pea porridge.
Simple and delicious options for cooking fish with tomatoes in the oven at home.
All seafood lovers know that fish baked in the oven is a very tasty dish, and fish baked with tomatoes is doubly tastier. Roasting fish is the easiest, and at the same time, the most difficult way to cook seafood. The difficulty is that each fish requires a different approach - some need more sauce to make them juicier, others, more fatty types, need to be baked longer and at a higher temperature. Despite this, fish dishes have always been and will remain the most desirable on the dining table.
Tomatoes go very well with any type of fish. Regardless of which fish you prefer - cod, flounder, pollock or salmon, tomatoes will not only add juiciness, but also emphasize its unique taste. The choice of spices and the method of baking depends on the taste of the fish, in addition, it is very important to pay attention to the fat content of the meat. Look at the photo of baked fish with tomatoes and choose the option that suits you best.
- Fish - 400 gr
- Tomatoes - 4-5 pcs
- Onion - 1 pc.
- Vegetable oil - 3 tbsp. spoons
- Salt and spices to taste
Cod is a dietary fish, so it makes a great light, low-calorie treat.
The fish needs to be washed and cleaned, cut into portioned pieces and shifted to a convenient marinating bowl.
Since fish meat is quite dry, it is best to soak it for 10-15 minutes in a tomato marinade before baking.
Wash the tomatoes, dry slightly, set aside one, grate the rest on a medium grater to make a thick tomato puree. Salt to taste, you can add a little allspice.
Peel the onion and cut into two halves - chop one into thin half rings, the other into small cubes.
Mix finely chopped onion with tomato puree, add a little vegetable oil and coat each piece of fish well. Marinate the fish for 15 minutes - if you are not in a hurry, you can keep the fish in the tomato longer.
Lay a sheet of food foil on a baking sheet and lay out the chopped onion in a thin layer. Place the fish pieces on top of the onion. Cut the remaining tomato into slices or rings and put on top of the fish.
Wrap the foil so that the seam is on top and bake in the oven for 25-30 minutes.
Cod baked with tomatoes is ready. A side dish of boiled rice or potatoes is perfect for ready-made fish.
Recipe 2: fish with tomato and cheese in the oven (with photo)
- Pink salmon (or chum salmon) - 6 slices.
- Tomato - 1 pc.
- Hard cheese - 1 slice.
- Onion - 1 pc.
- Basil (dried) - 1 handful
- Dill - 1 handful.
- Salt (to taste)
Divide the fish in portions.
Cook one tomato, one large onion, seasonings, salt and cheese. After the holidays, I had a piece of German Grünlander cheese with garlic left over - somehow we did not appreciate it. And in the fish, he came to the right place!
Lubricate a baking sheet with vegetable oil and lay the fish on the bottom. We put coarsely chopped onions on top - this is not for everyone, my homemade baked onions like it coarsely chopped.
Cut the tomato into slices, grate the cheese coarsely.
Pour salt to taste on the onion, a handful of dried basil and dill.
Bake in a hot oven for 20-25 minutes. It depends on the size of the pieces of fish, in principle, it is baked quickly enough, and vegetables and cheese should not be overdried. I am guided by the cheese - a fairly golden crust has appeared - it's ready, you can feast !!!
Recipe 3: red fish with tomato in the oven (step by step)
Red fish is impeccably good both for the everyday menu and for any holiday, because it is difficult to spoil it, and a delicate taste is obtained even without any sauces. Today we will again pay attention to pink salmon baked in the oven with cheese and tomatoes. Not time-consuming, almost playful recipe will turn out to "Hurrah!" any hostess. The main thing is to buy good fish and follow our instructions.
- Pink salmon - 1 medium fish (1-1.2 kg)
- Hard cheese - 100 g
- Tomato - 1-2 pcs. (not small)
- Salt - 2-3 pinches
- Seasoning for fish - 1-2 teaspoons
- Mayonnaise - 2-3 tbsp. spoons
We cut off the head of the cleaned fish and divide the carcass into approximately identical pieces. The thickness of each is about 2 centimeters.
Carefully and tightly place the pieces on the bottom of the bowl. Add salt and season with seasonings. We use a universal fish seasoning - any supermarket, a standard bag with the inscription "For fish". We drip a little mayonnaise on each piece and distribute it over all surfaces.
We cut the onion into rings and put a ring on each fragment of the fish. Our pink salmon is not small, so we repeat the styling with spices, mayonnaise and onions in the second row.
Now it is desirable to marinate the fish, allowing it to stand for 1.5-2 hours in the refrigerator. You can do without pickling, but after it the fish pulp is even juicier.
Whether you marinate or not is a matter of taste and time convenience. In any case, fish pieces under mayonnaise with an onion ring are a ready-made composition for baking. We put the fish on a baking sheet in one layer (it is worth covering the baking sheet with foil so as not to mess around with a long dishwashing).
You can add some water - a little, up to 100 ml. Pour to the bottom - into the gaps between the pieces. This will insure against drying out of the fish pulp.
We bake pink salmon in the oven, heated to 190-200 degrees - 10-15 minutes. It is important to consider here that pre-marinated fish will cook faster than raw. It remains to cut the tomatoes into rings to lay on each fish piece. We act traditionally with cheese: we put a piece in the freezer for five minutes and quickly rub it on a fine grater so that it melts beautifully during baking. Pour the cheese over the tomato rings and return the baking sheet to the oven at 180 degrees for another 10 minutes.
Really easy to prepare, but at the same time a beautiful and tasty fish dish - without any hassle! Why not a great option for a festive feast?! Moreover, red fish is always perceived as a solid ingredient.
Recipe 4, step by step: carp under tomatoes in the oven
Baked carp with tomatoes and onions is the most delicious fish in the oven that I have tried and cooked. Even tastier than hake under a vegetable “fur coat” or mackerel in foil! Try this recipe - and you will agree that it is even tastier than fried fish.
This recipe is already fifteen years old, and initially it was not a carp, but a bream. That is, baked in the oven with bream tomatoes - large river fish, where there are fewer bones, is best suited for the dish. So it’s better not to take silver carp or crucian carp. But bream and carp are suitable. Well, now, for some reason, breams are not caught, but there are carps - this option also turns out to be very tasty.
- Large carp or bream (but such that it fits on a baking sheet);
- 2-3 small onions;
- 4-5 tomatoes;
- Mayonnaise or sour cream - 4-5 tablespoons;
- Salt, ground black pepper;
- Vegetable oil.
We clean the fish (the scales can be left), wash and cut in half not completely, so as to spread it on a baking sheet.
Peel the onion and cut into rings, tomatoes - into circles 3-4 mm thick.
Salt, pepper the fish, grease with mayonnaise or sour cream. Tasty and so, and so, I prefer sour cream.
Spread onion rings on top, salt and pepper again.
On top of the onion, spread the tomato circles, salt a little more and put the fish to bake for an hour and a half (depending on the size of the fish) at 180C.
The baked carp with tomatoes is very tasty and tender, and I also really like the baked onion and tomatoes, almost like on the grill.
Recipe 5: fish with onions and tomatoes in the oven
Pink salmon steaks, baked under layers of tomatoes and onions, soaked in vegetable juices, become soft, tender, tasty. This recipe is good for any red fish.
- pink salmon weighing 0.8-1.0 kg
- 2 onions larger than medium
- 3-4 tomatoes
- 2-2.5 st. spoons of lemon juice
- 2.5-3.5 st. spoons of mayonnaise
- 1 st. ketchup spoon
- salt, freshly ground pepper mixture
- 1 teaspoon dried marjoram
- 1 teaspoon fish seasoning (optional)
- a couple of pinches of nutmeg (optional)
The carcass of pink salmon, defrosted in natural conditions, is removed from everything superfluous: from scales, fins, head. Rinse well with cold water, dry inside and out with paper towels. Cut into steaks 25-30 mm thick.
We lay it out in a convenient dish, pour over the juice squeezed from a lemon, pepper, sprinkle with salt (or just sprinkle with seasoning for fish).
We cut the tomatoes into thin slices or circles, chop the onion in half rings. Mix the onion with ketchup and mayonnaise, salt a little. If the onion stands like this for at least 15 minutes, it will marinate and will be tastier in the dish.
Having set the oven regulator to 180-190 °, grease the form with butter and lay the steaks quite tightly.
Sprinkle with marjoram and nutmeg. If desired, grease with mayonnaise.
We cover the fish with a layer of tomatoes, which we pepper and salt a little, the top layer is onions.
Bake, depending on the thickness of the steaks and the type of fish, for 25-35 minutes.
Recipe 6: French-style fish in the oven with tomatoes
Pike perch is a healthy, low-calorie fish and there are not many bones in it at all, it is a pleasure to cook it. This baked fish is especially good, today we will cook a simple and very tasty French pike perch dish.
- 1 pike perch or 2 fillets;
- 2 tomatoes;
- 100 grams of cheese;
- 3 spoons of sour cream;
- vegetable oil for greasing the pan;
- salt and pepper to taste.
To begin with, we will free the fish from scales, see here, then we will gut, cut off the fins, head and tail.
Then we cut the fillet from the bones, we will not remove the skin.
Cut the fillet into portions, salt and pepper.
Lubricate a baking sheet of suitable size with vegetable oil, lay the pieces of fish.
Place thinly sliced tomato on top.
Lubricate with sour cream.
Sprinkle with grated cheese on a medium grater.
We put in the oven for baking, bake at 180 degrees for half an hour. We get the finished fish.
Let it cool down a bit, set the table and invite everyone to eat. Serve with any side dish. I have rice and a salad of wild garlic with cucumber as a side dish.
Recipe 7: fish with zucchini and tomatoes in the oven
- 2 pangasius (pollock) fillets
- ½ zucchini
- 3 tomatoes
- salt, pepper, suneli hops
I had a large zucchini, I cleaned it and cut off such rectangles from it. I’ll say right away that you need to do exactly as shown in the photo, then you get a portioned dish, and zucchini, as a base, which will carry all the other ingredients. Salted it a little.
On top of each piece I laid out a pangasius fillet, which I cut so that it fits just on the zucchini in size.
I salted it, peppered it and sprinkled with suneli hops. You can use any seasoning of your choice.
Placed two slices of tomato on top. You can also sprinkle with grated cheese, but I didn’t and didn’t regret it, without a cheese crust this dish is very convenient to eat, look at the last photo.
I laid out broccoli on top and put the form to bake in the oven at a temperature of 200 degrees for 20 minutes.
The fish turned out to be very tasty, fragrant, tender, as I already wrote very successfully, I did what I cooked just like that, in portioned pieces.
Recipe 8: fish with eggplant and tomatoes in the oven
I present to your attention a recipe for a very tasty dish. Sockeye salmon with eggplant and tomatoes will not leave indifferent any person, even those who do not like fish. I recommend trying it once, and this dish will be your favorite recipe!
- fish (sockeye salmon) 3 pcs.
- eggplant 2 pcs.
- tomato 3 pcs.
- salt to taste
- spices to taste
- sunflower oil for frying
A delicious and healthy dish cooked according to my grandmother's classic recipe. According to the recipe, stewed fish with tomatoes is easy to cook, you can cook any fish, the secret is in the right ingredients. Full step by step recipe with photos for you.
Ingredients for cooking fish stew with tomatoes:
500 - 600 g fish fillet, 4 tomatoes, 1 large carrot, 1 large onion, 3 cloves of garlic, a pinch of ground black pepper (optional), vegetable oil, herbs.
Cut the onion, rub the carrots on a coarse grater, add to the onion and fry in vegetable oil.
Dip the tomatoes in boiling water, peel, cut and also in a pan with onions and carrots, then add chopped garlic, salt and pepper. Simmer for five minutes.
Cut the fish fillet into portions and place in a pan, spread the stewed vegetables on top, cover and simmer for 10-15 minutes.
The fish stew with tomatoes is ready, finely chop the greens and sprinkle the finished fish on top, serve.
Main Ingredients:
Trout, Fillet, Mackerel, Tomato, Pollock, Carp, Flounder, Pink salmon
World cuisines
Mediterranean Kitchen
Cooking time:
60 to 120 minutes
Portions will be:
Difficulty of preparation:
All seafood lovers know that fish baked in the oven is a very tasty dish, and fish baked with tomatoes is doubly tastier. Roasting fish is the easiest, and at the same time, the most difficult way to cook seafood. The difficulty is that each fish requires a different approach - some need more sauce to make them juicier, others, more fatty species, need to be baked longer and at a higher temperature. Despite this, fish dishes have always been and will remain the most desirable on the dining table.
Tomatoes go very well with any type of fish. Regardless of which fish you prefer - cod, flounder, pollock or salmon, tomatoes will not only add juiciness, but also emphasize its unique taste. The choice of spices and the method of baking depends on the taste of the fish, in addition, it is very important to pay attention to the fat content of the meat. Look at the photo of baked fish with tomatoes and choose the option that suits you best.
Ingredients:
- Fish - 400 gr
- Tomatoes - 4-5 pcs
- Onion - 1 pc.
- Vegetable oil - 3 tbsp. spoons
- Salt and spices to taste
Fish recipes baked with tomatoes
Before you start cooking, you will need to turn on the oven and preheat it to 180-200 degrees.
For all recipes for fish baked with tomatoes, a basic set of ingredients is suitable - onions, tomatoes and vegetable oil. In some cases, additional products may be required - cheese, mayonnaise, herbs, eggs. Each recipe for baked fish with tomatoes is described in sufficient detail, so it will not be difficult to choose the most suitable one for you.
Cod baked with tomatoes
Cod is a dietary fish, so it makes a great, light, low-calorie treat.
The fish needs to be washed and cleaned, cut into portioned pieces and shifted to a convenient marinating bowl.
Since fish meat is quite dry, it is best to soak it for 10-15 minutes in a tomato marinade before baking.
Wash the tomatoes, dry slightly, set aside one, grate the rest on a medium grater to make a thick tomato puree. Salt to taste, you can add a little allspice.
Peel the onion and cut into two halves - chop one into thin half rings, the other into small cubes.
Mix finely chopped onion with tomato puree, add a little vegetable oil and coat each piece of fish well. Marinate the fish for 15 minutes - if you are not in a hurry, you can keep the fish in the tomato longer.
Lay a sheet of food foil on a baking sheet and lay out the chopped onion in a thin layer. Place the fish pieces on top of the onion. Cut the remaining tomato into slices or rings and put on top of the fish.
Wrap the foil so that the seam is on top and bake in the oven for 25-30 minutes.
Cod baked with tomatoes is ready. A side dish of boiled rice or potatoes is perfect for ready-made fish.
Baked pink salmon with tomatoes
Pink salmon is a very tasty and tender fish, but if it is fried, its meat will be slightly dry. That is why it is great for baking in the oven.
The fish needs to be cleaned and washed, cut into small portioned pieces - you can remove the middle bone and prepare a clean fillet.
Mix both salt and allspice and salt the pieces of fish well on all sides.
In order for the fish to retain its juice, each piece will need to be lightly greased with vegetable oil.
Lay the slices of salmon on a baking sheet. Wash a ripe tomato, cut into rings and put on each piece of fish - this will make the fish even more juicy and fragrant.
If desired, you can sprinkle pieces of fish with grated cheese, but even without it, pink salmon will turn out very tasty.
Bake fish with tomatoes for 15 minutes. Baked pink salmon with tomatoes is ready.
Pink salmon can be cooked in another way.
Carefully gut the fish carcass and cut off the head at the tail, leaving only the middle. From the head and tail it will be possible to cook a magnificent ear, and from the fleshy part to cook a magnificent stuffed fish.
With a sharp knife, carefully cut the ridge and remove all small costal bones.
Cut the fillet from the skin, being careful not to damage it.
Grind the flesh of the fish with a knife or blender, salt to taste.
Peel and chop the onion with a knife or in a meat grinder, add to the fish pulp, mix.
Pour a piece of white bread with milk and knead, add to the minced meat and mix well again.
Put the resulting minced meat on one half of the skin and cover the second, compact with your hands - make a kind of cutlet.
Put the fish cutlet on a sheet of foil, greased with oil.
Cut ripe tomatoes into rings and put on top of stuffed fish.
Wrap the fish in foil and place in the oven. Roast the salmon for about 15-20 minutes, depending on the size.
Remove the finished fish from the oven directly in the foil and leave for 3-5 minutes, carefully unfold the fish and put it on a serving dish.
Serve stuffed salmon with fresh vegetable salad.
Trout baked with tomatoes
Trout is a very delicate fish, so it is best to cook it without onions, and to keep it juicy and give it a brighter flavor, you will need to add a piece of cheese to the required set of ingredients. Grate hard cheese on a fine grater - you need quite a bit of it to sprinkle each piece of fish on top with a thin layer.
Cut the trout fillet into not very small pieces, you can take steaks - fish, cut into cubes with a bone.
Salt each piece of fish, you can add dry herbs to taste and put on a baking sheet or baking dish.
Cut the tomatoes into rings, grease with a small amount of vegetable oil and put on top of the fish.
Sprinkle grated cheese on each piece of trout and put in the oven. If you want a more dietary version of this dish, do not use vegetable oil, and to preserve the juiciness of the fish, wrap each piece in food grade foil. To give the fish a piquant taste, you can grease each piece with a thin layer of fragrant pesto.
Bake the trout for 20-30 minutes, depending on the size of the pieces.
Baked cod fillet with tomatoes
You can cook an amazing dish from cod fillet if you bake it in the oven with cheese and fresh tomatoes. To do this, you will need to take a small piece of any cheese and some fresh herbs.
Fish fillets can be baked whole or in portions.
Mix salt and any spices with vegetable oil, coat each piece of fish. Wash ripe tomatoes and cut into cubes or rings. Chop the parsley into smaller pieces.
Grate hard cheese not on a fine grater and mix with onions and herbs. You can not add greens when baking, but decorate the finished dish with it. Chop the onion into thin rings.
Put the vegetable mixture on each piece of fillet and put the baking sheet in the oven.
Bake fish for 10-15 minutes.
Mackerel baked with tomatoes
Mackerel is a very fragrant fish that has a rather bright specific aroma. That is why, before baking, it should be lightly marinated with onions and tomatoes.
Mix salt and allspice and salt each piece of fish. If you cook mackerel whole, be sure to salt the inside of the carcass.
Cut the tomatoes into cubes or chop in a blender to make a puree.
Marinate mackerel with onions and tomatoes and leave in the refrigerator for 20-30 minutes.
Lay a piece of foil on a baking sheet and lay the fish pieces skin side up. Cut the tomato into thin rings to put between the pieces of fish for juiciness.
Between each piece of fish put a tomato ring, if desired, you can add a little fresh parsley, onion or lemon.
Tomatoes and onions, in which the fish was marinated, put on top and cover the fish on all sides with foil. Try to close the fish so that the seam is on top - when the mackerel is cooked, the foil will need to be opened and the fish should be slightly browned.
You can serve fish not only hot, but also cold, as it is quite juicy.
Bake in the oven until cooked for 10-15 minutes, depending on the size of the fish, after which you can set the table.
Pollock baked with tomatoes
Pollock is a tasty, but rather dry fish, so it is best to bake it in the oven with fresh vegetables and cheese. You can take any hard cheese, especially fragrant fish with mozzarella.
It is best to bake boneless fish fillets. Store-bought frozen fillets should be thawed in the refrigerator, rinsed well in running water and dried slightly.
A whole fish needs to be cut, cut along the ridge, remove the bone and cut into portions - if desired.
Wash and chop the tomatoes in a blender or grate to make a tomato puree.
Put the fish fillet in a convenient bowl and pour over the mixture of cheese and tomato. Leave to marinate for 20-30 minutes.
Peel and cut the onion into rings, mix with salt, allspice and vegetable oil. Lay a sheet of foil on a baking sheet and put onions in oil on it.
Put marinated fillet pieces on top. Pour the remaining tomato and cheese over each piece and wrap in foil.
Bake pollock for 15 minutes, then open the foil and leave in a warm oven for another 5-7 minutes so that the fish browns a little.
When serving, fish can be sprinkled with finely chopped parsley or dill.
Baked carp with tomatoes
Carp will be very tasty if cooked whole. Add more greens and a spoonful of mayonnaise to the main set of products. Clean gutted fish will need to be well salted on all sides - do not forget to salt the inside of the abdomen and leave in the refrigerator for one hour. You can mix your favorite spices with salt - allspice and dried herbs.
When the fish is sufficiently salted, you can leave the carp in the cold for several hours, especially if the fish is very large, put it on a baking sheet or the bottom of a baking dish.
Not very deep cuts should be made along the carcass with a sharp knife - this will save you from small bones in the finished treat.
Wash fresh tomatoes, dry and cut into cubes or small slices. Cut one tomato into rings and leave for decoration.
Onion cut into rings or half rings, mix with tomatoes.
Rinse the parsley greens well in running water, shake off excess liquid and chop as finely as possible.
Stir the minced vegetables, salt to taste and fill the belly of the fish with it. Lubricate the surface of the carcass with mayonnaise and wrap with a sheet of foil.
Bake the carp in a preheated oven for 15 minutes, after which you can open the foil and put a few tomato rings on the fish.
Cook the fish for another 10 minutes already without foil.
Flounder baked with tomatoes
Flounder is a very tasty fish and if cooked correctly, it will turn out very tasty and juicy. The flounder has few bones, so it can be given even to children.
Whole fish should be thoroughly washed and gutted.
Salt the carcass well on all sides, you can add a little allspice and grated tomatoes.
Leave the fish for salting in the refrigerator for one hour, if you have more time - for 2-3 hours, it will be even juicier and tastier.
Tomatoes need to be washed, cut into two halves and gently grated to make a puree and separate the skin.
You can cut the tomatoes very finely - the skin in the tomatoes is very useful, and it is not necessary to remove it. Mix with finely chopped onions - if you don't really like onions, you can do without it.
Place a sheet of foil on a baking sheet or any baking dish and lightly grease with vegetable oil.
Remove the prepared fish from the refrigerator and put it on the foil. Similarly, you can cook the whole flounder. Sprinkle the fish carcass with tomatoes, cover with foil and put in the oven.
Bake the flounder for 25 minutes, after which it can be served at the table.
Before serving, you can add some fresh herbs. Flounder baked with tomatoes is ready.
Pike-perch baked with tomatoes
Pike perch is quite easy to cook. The fish will turn out very tasty and tender if baked in the oven with fresh tomatoes.
You can bake the fish whole or in pieces - if desired.
Mix salt and allspice and rub the fish with this mixture on all sides.
The fish will turn out very juicy if it is wrapped in foil, for this you need to grease a sheet of foil with vegetable oil and put pike perch on it.
Wash the tomatoes and cut into slices. If the tomatoes are not very large, you can cut into thin slices.
Cut a whole carcass of fish in several places and put slices of tomatoes into the cuts. If baking fish pieces, put a piece of tomato on top and inside each of them.
Wrap the fish in foil and put the baking sheet in the oven.
Bake pike perch for 20-30 minutes, then open the foil and leave in the oven for a few more minutes.
Some helpful tips to help you cook fish:
- For pickling any fish, you can use fresh lemon or lemon juice;
- Fish in the oven will be juicier if it is cooked in foil;
- If you are cooking a whole carcass, make longitudinal cuts - this will help get rid of small bones;
- The foil should be lubricated with vegetable or butter and only after that put the fish on it;
- When wrapping the fish in foil, try to make a seam from the top - it will be more convenient to follow the cooking and, if necessary, open the fish to let it brown a little;
Fish is a delight, the family loves it. It's a bit of a chore to de-bone it, but it's worth it. It's great that you gave several recipes for making it. I want to try each one. While the mackerel was cooked, it turned out so tender and juicy. Thank you.
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