Fish dishes at least three times a week should appear on our table.
Soups, steaks, fish pies enrich the diet with easily digestible proteins and essential fatty acids for health. In addition, fish dishes are incredibly tasty. A properly prepared, beautifully served fish will not only saturate perfectly, but also will cheer you up.
Fish is combined with many vegetables: potatoes, cucumbers, lettuce, eggplant. Especially tasty fish with tomatoes. Ways to cook this dish are many. Tomatoes for fish are good as fresh, thinly sliced, and thermally processed with fish fillets or whole carcass. Fresh tomatoes will make the fish dish bright, summer, they are perfectly combined with seasonal herbs: cilantro, parsley, dill, green onions. Tomatoes stewed with fish become languidly tender, fully revealing their taste.
Tomatoes give tenderness, sourness and freshness to fish meat. Little experience, desire and imagination - that’s all you need to make a real culinary masterpiece of fish and tomatoes.
Fish with Tomatoes - General Cooking Principles
Cooking fish with tomatoes is not as difficult as it may seem. The main thing is to know how to clean the carcass and follow two more mandatory rules: acidify and salt. The tomato, by the way, perfectly acidifies the fish, so their duet is so successful. How to clean fish, it is said below.
For cooking various options 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 variety of fish, cooked according to different recipes, can become the basis for dozens of interesting original dishes.
However, not all fish will make a company to the tomato. For thermal treatment of these methods suitable cod, sea bass, flounder, halibut, large river fish, trout, pink salmon. Cod can be stewed in tomato sauce, sea bass baked in the oven with onions and tomato slices. Flounder, halibut and river fish (but not pike) are tasty fried in oil and served with slices of tomatoes. Trout and pink salmon can be put in a foil boat and baked under a tomato and vegetable "fur coat".
Before cooking, the fish should be thoroughly cleaned of scales, viscera, fins. 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 and Tomatoes with Fish Sandwich
The simplest dish, which even a beginner can cope with, will be an excellent option for a light dinner. Fish with tomatoes under the cheese "Fish Sandwich" is prepared very quickly. Dryish pink salmon turns out juicy and very tasty.
Ingredients:
• pink salmon;
• two to three tomatoes;
• 100 grams of cheese;
• mix of seasonings for fish;
• some flour;
• two tablespoons of mayonnaise.
Cooking method:
Pink salmon cut into portions, dip on both sides in spices for fish, breaded in flour.
Preheat the pan with a little vegetable oil.
Fry fish pieces on both sides until crusting.
Grease a baking sheet with a drop of vegetable oil and spread the fish.
Cut tomatoes into thin slices.
Finely grate the cheese.
Lubricate the fish with mayonnaise, lay the tomato ring and sprinkle with cheese.
Bake in a preheated oven to 200 degrees for ten minutes.
Serve the "sandwiches" hot. If desired, season fish with tomatoes and herbs, offer along with boiled potatoes.
Fish with tomatoes "Just delicious"
A great option to meet unexpected guests. If in the refrigerator there is a fish with white meat, some ordinary vegetables and a jar of tomatoes, then you can cook an amazing dish in half an hour: tender, melting in your mouth, juicy, aromatic. Just delicious!
Ingredients:
• white fish fillet;
• tomatoes in their own juice (or tomato sauce, preferably homemade);
• medium carrot;
• one onion;
• greenery;
• a clove of garlic;
• oil for frying fish.
Cooking method
Chop the onion finely, rub the carrot, chop the greens and garlic.
Prepare vegetable sauce: fry onion, grated carrots, chopped herbs and garlic in vegetable oil. Pour in tomatoes or tomato sauce. Salt and put under a lid for three minutes.
Put the fish fillet pieces into the pan, pour over the sauce with a spoon.
Simmer over medium heat for about fifteen minutes.
Put the fish and tomatoes on plates, optionally decorate with the remaining greens.
Fish with Tomatoes and Greek Yard Cheese
An interesting serving makes this dish like a restaurant. Dry pink salmon in a sauce with tomatoes, lemon, garlic and cheese reveals all its charm. Serve fish with tomatoes according to this recipe in the same bowl where it was cooked.
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:
Fillet of pink salmon to cut into small pieces of 100-150 grams by weight.
Add salt, pepper, sprinkle with lemon juice and leave in the marinade for fifteen minutes.
Cut two tomatoes into small cubes, and the third into thin rings (they will be needed for decoration).
Chop garlic.
Finely grate cheese.
Shape the baking dish with a drop of oil, put the fish pieces.
Top coat the fish with a small amount of mayonnaise.
Put a tomato circle on each piece, distribute a little garlic and grated cheese.
Fill the place left between the fish pieces with chopped tomatoes.
Bake fish with tomatoes for half an hour in an oven preheated to 180 degrees.
Immediately serve without removing from the mold and garnish with a sprig of dill or parsley.
Fish with tomatoes under the egg
To cook this original dish, you can use any fish fillet with white meat. Serve the fish with tomatoes under the egg hot, preferably with rice or boiled green beans.
Ingredients:
• 150 grams of fish fillet (hake, pollock);
• half of the average onion;
• cool boiled egg;
• small tomato;
• a slice of hard or semi-hard cheese (20 grams);
• salt;
• ground black pepper;
• a little flour for breading;
• cooking oil for frying;
• greens, green onions for decoration.
Cooking method:
Fillet cut into portions and salt.
Breaded fish pieces in flour and fry on both sides in butter.
Put the fish on a baking sheet.
Onions cut into thin rings and fry until golden brown.
Slice the egg and tomato into thin slices, and the cheese into transparent slices.
On each piece of fillet put onion, tomato and egg.
Cover with a plate of cheese and sprinkle with pepper.
Bake in the oven, heated to 200 degrees, about 20 minutes.
Arrange on plates, sprinkle with chopped herbs.
Fish with tomatoes in foil
The simplest, but very effective way to comfortably bake fish with tomatoes in foil is necessary by the way during a festive meal. Not only is it delicious, but you also don’t have to wash the grill! Lemon and spices add a stunning aroma to the dense, slightly pinkish meat of the Pelengas fish.
Ingredients:
• one carcass of a pelengas fish (or another to taste);
• a tablespoon of freshly squeezed lemon juice;
• three tomatoes;
• one large onion;
• Spice mix 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 them inside the fish as a filling.
Cut into rings and fry the onions.
Sprinkle fish with lemon juice.
Lay the fried onions on top.
Wrap the carcass in foil and bake in the oven for half an hour at 200 degrees.
Expand the foil and bake for another ten minutes so that a tasty crust appears on the fish.
You can serve fish with tomatoes to boiled or fried potatoes.
Fish with tomatoes and sour cream
Tender trout cooked with sour cream, tomato and herbs, even children will like it. There are no bones in it, which will delight babies very much, 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 cup of sour cream;
• four cloves of garlic;
• one hundred grams of hard or semi-hard cheese;
• salt;
• pepper;
• greenery.
Cooking method:
Cut the cleaned carcass into fillets, then into portioned pieces.
Salt a little, sprinkle with freshly ground pepper and spices for fish (optional).
Grease the form with butter, put the trout, sprinkle with chopped garlic and grease with sour cream.
Tomato sliced thinly, put on top of smetannoy layer and a little salt.
Finely chop the greens and grate the cheese. Mix it up.
Fill the fish with tomatoes with a mixture of greens and cheese, put in the oven, preheated to 200 degrees. Roasting time - 10-15 minutes, not more.
Serve with rice or potatoes.
Fish with tomatoes - tips and tricks
- To easily clean the fish, you need to know some important secrets. The procedure is as follows: first cut off the fins, then remove the scales. It should be cleaned from the tail, carefully moving towards the head. Kitchen shears are suitable for trimming fins, a sharp knife or a special machine for cleaning fish is suitable for removing scales.
- Scales during cleaning scatters throughout the kitchen. To cope with this problem, the fish should be put in a large container with water and cleaned there. Another option is to clean the fish in a plastic bag.
- Some types of sea fish (tench, mackerel, mackerel) are cleaned very badly. To remove the scales easier, 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 to leave it. Fifteen minutes is enough to clean the fish easier.
- To better keep a slippery fish carcass, you can immerse wet fingers in salt.
- Gall bladder should be removed very carefully. If you pierce it, the bile will make the meat very unpleasant and bitter. If the gallbladder nevertheless broke, you should immediately fall asleep the place where you got the bile, salt, rub well and rinse thoroughly with ice water.
- The three basic rules for working with fish are to properly clean, acidify well and salt to the best of extent. For acidification, in addition to lemon juice, vinegar or dry wine is suitable. Having sprinkled them with fish, you need to put it in the refrigerator and give the marinade some time (fifteen minutes) to work. This will make the fish meat more juicy, will give it a seductive aroma.
- Care must be taken that the fish do not give out 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.
