Fish under the carrot and onion marinade with mashed potatoes

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I advise you to cook fish for lunch under the marinade of carrots and onions with mashed potatoes. Marinade without vinegar, sourness in it will add canned tomatoes in their own juice. Of course, the tastiest thing is with homemade preserves. When choosing fish for this recipe, it is better to give preference to inexpensive marine fish from the cod family - navaga, cod, pollock, hake. The meat of these fish is white, dense, ideal for frying. And to make mashed potatoes golden, add a pinch of turmeric to it.

Time for preparing: 45 minutes
Servings Per Container: 4-5

Ingredients for fish under the marinade

600 g hake fillet;
2 medium carrots;
2 onions;
250 g canned tomatoes;
spices, paprika, salt, sugar, pepper to taste;
cooking oil for frying;
wheat flour for breading.

For mashed potatoes:

600 g of potatoes;
50 ml of milk;
30 g butter;
a pinch of salt and turmeric.

The method of cooking fish under the marinade of carrots and onions

Defrost the fish on the bottom shelf of the refrigerator - a few hours before cooking the fish under the marinade, rearrange it from the freezer to the bottom shelf, tighten the bowl with cling film. We clear the thawed hake from the bones: we make an incision along the ridge, we take out the ridge, cut off the fins. There are practically no other bones in the hake.

Cut the boneless fillet into slices about 4 centimeters wide. Sprinkle with salt and fish spices. Of spices, black pepper, bay leaf, coriander are ideal.

Pour wheat flour on a plate, roll pieces of fillet in flour on all sides.

Pour refined vegetable oil for frying into the pan, heat. In a frying pan heated with oil, put the breaded fillet, fry until golden brown on both sides in literally 2 minutes.

Fry fish in small portions, transfer to a bowl or paper towel so that the paper absorbs excess oil.

Cooking marinade. In a preheated vegetable oil, we pass finely chopped onions in preheated vegetable oil. When the onion becomes translucent, add the carrots grated on a coarse grater.

Fry carrots with onions for 5 minutes, add canned tomatoes in our own juice. Pour salt, sugar and a pinch of paprika to taste. Stew the marinade over medium heat for another 7 minutes.

We transfer the fried fillet to a clean pan, put the vegetable marinade on top. We warm everything together on a small fire for about 5 minutes.

Peel the potatoes, cut into slices one centimeter thick, pour boiling water, boil until cooked. Knead the finished potatoes or pass through a potato press. Heat milk and butter, add a pinch of turmeric and salt. Pour the boiling mixture into the pan with mashed potatoes, mix.

Remove the fish in the marinade from the heat and leave it in the pan for several minutes, so that it cools down a little and is saturated with juices.

We spread a portion of potatoes on a plate, next to it are several slices of hake with vegetables and decorate with a sprig of dill. Fish under the marinade of carrots and onions with mashed potatoes is ready.