Fish baked with tomatoes and cheese. Fish with onion and tomato with cheese Fish fillet with tomato and cheese

Fish dishes should appear on our table at least three times a week.

Soups, steaks, and 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 lift your spirits.

Fish goes well with many vegetables: potatoes, cucumbers, salad, eggplant. Fish with tomatoes is especially tasty. There are many ways to prepare this dish. Tomatoes for fish are good both fresh, thinly sliced, and heat-treated along with fish fillets or whole carcass. Fresh tomatoes will make a fish dish bright and summery; they go well with seasonal greens: cilantro, parsley, dill, green onions. Tomatoes stewed together with fish become languidly tender and fully reveal their flavor.

Tomatoes give fish meat tenderness, sourness, and 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 cooking principles

Cooking fish with tomatoes is not as difficult as it might seem. The main thing is to know how to clean a carcass and follow two more mandatory rules: acidify and salt. Tomato, by the way, perfectly acidifies fish, which is why their duet turns out so successful. How to properly clean fish is described below.

To prepare various versions of the dish, frying, baking, and stewing are used. Each of them is good in its own way and allows you to diversify your 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 be a tomato company. Cod, sea bass, flounder, halibut, large river fish, trout, and pink salmon are suitable for heat treatment using these methods. 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 tomato slices. Trout and pink salmon can be placed in a foil boat and baked under a tomato and vegetable “coat”.

Before cooking, the fish should be thoroughly cleaned of scales, entrails, and fins. A large carcass can be filleted or cut into portions. For frying, it is better to use pure vegetable oil and simmer 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 prepared very quickly. Dry pink salmon turns out juicy and very tasty.

Ingredients:

Pink salmon;

Two or three tomatoes;

100 grams of cheese;

Seasoning mix for fish;

A little flour;

Two spoons of mayonnaise.

Cooking method:

Cut pink salmon into portions, dip both sides in fish spices, and bread in flour.

Heat a frying pan with a small amount of vegetable oil.

Fry the fish pieces on both sides until a crust forms.

Grease a baking sheet with a drop of vegetable oil and arrange the fish.

Cut the tomatoes into thin slices.

Finely grate the cheese.

Coat the fish with mayonnaise, place a tomato ring and sprinkle with cheese.

Bake in an oven preheated to 200 degrees for ten minutes.

Serve the sandwiches hot. If desired, season the fish with tomatoes with herbs and serve along with boiled potatoes.

Fish with tomatoes “Simply delicious”

An excellent option for meeting unexpected guests. If you have a fish with white meat in the refrigerator, some ordinary vegetables and a jar of tomatoes, then in half an hour you can prepare an amazing dish: tender, melting in your mouth, juicy, aromatic. Simply delicious!

Ingredients:

White fish fillet;

Tomatoes in their own juice (or tomato sauce, preferably homemade);

Medium carrots;

One onion;

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. Add salt and simmer covered for three minutes.

Place the fish fillet pieces in the pan and pour the sauce over them with a spoon.

Simmer over medium heat for about fifteen minutes.

Place fish and tomatoes on plates, garnish with remaining herbs if desired.

Fish with tomatoes and cheese “Greek Courtyard”

An interesting presentation makes this dish look like something from a restaurant. Dry pink salmon meat in a sauce with tomatoes, lemon, garlic and cheese reveals all its charm. According to this recipe, fish with tomatoes should be served in the same container in which it was prepared.

Ingredients:

Pink salmon of any size;

One lemon;

Three meaty tomatoes;

Three cloves of garlic;

200 grams of hard or semi-hard cheese;

Fresh herbs;

300 grams of mayonnaise.

Cooking method:

Cut the pink salmon fillet into small pieces weighing 100-150 grams.

Add 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).

Chop the garlic.

Finely grate the cheese.

Grease a baking dish with a drop of oil and lay out the fish pieces.

Coat the fish with a small amount of mayonnaise on top.

Place a tomato slice on each piece, spread a little garlic and grated cheese.

Fill the remaining space between the fish pieces with chopped tomatoes.

Bake the fish and tomatoes for half an hour in an oven preheated to 180 degrees.

Serve immediately without removing from the pan and garnish with a sprig of dill or parsley.

Fish with tomatoes under egg

To prepare this original dish, you can use fillets of any fish with white meat. Serve the fish with tomatoes and eggs hot, preferably with rice or boiled green beans.

Ingredients:

150 grams of fish fillet (hake, pollock);

Half 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 season with salt.

Bread the fish pieces in flour and fry on both sides in oil.

Place 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, the cheese into transparent slices.

Place onion, tomato and egg on each piece of fillet.

Cover the top with a slice of cheese and sprinkle with pepper.

Bake in an oven preheated to 200 degrees for about 20 minutes.

Place on plates and 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 delicious, but you don’t even need to wash the grill sieve! Lemon and spices give the dense, slightly pinkish meat of the pelengas fish a stunning aroma.

Ingredients:

One carcass of pelengas fish (or another to taste);

A tablespoon of freshly squeezed lemon juice;

Three tomatoes;

One large onion;

Spice mixture for fish.

Cooking method:

Remove the bones from the fish, remove the skin, and rub the carcass with salt.

Cut the tomatoes into circles, add a little salt and place inside the fish as a filling.

Cut into rings and fry the onion.

Sprinkle fish with lemon juice.

Place fried onions 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 nice crust.

You can serve fish with tomatoes with boiled or fried potatoes.

Fish with tomatoes and sour cream

Even children will like tender trout cooked with sour cream, tomato and herbs. There are no bones in it, which will greatly delight kids, and the meat is so tender that it simply melts in the mouth.

Ingredients:

Trout weighing 700 grams (you can replace halibut, pangasius, pelengas, flounder fillets);

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 fish spices (optional).

Grease the mold with oil, lay out the trout, sprinkle with chopped garlic and grease with sour cream.

Slice the tomato thinly, place on top of the sour cream layer and add a little salt.

Finely chop the herbs and grate the cheese. Mix.

Cover the fish and tomatoes with a mixture of herbs and cheese and place in the oven preheated 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 operating procedure 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 cutting fins; a sharp knife or a special fish cleaning machine is suitable for removing scales.
When cleaning, scales scatter throughout the kitchen. To cope with this problem, the fish must be placed 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 very poorly cleaned. To remove the scales more easily, the fish should be immersed in very hot water for ten seconds.
Another option to make the process easier is to rub the carcass with vinegar and leave it like that for a while. Fifteen minutes is enough to make cleaning fish easier.
To better hold a slippery fish carcass, you can dip your wet fingers in salt.
The gallbladder must be removed very carefully. If you pierce it, the bile will make the meat very unpleasant and bitter. If the gallbladder does rupture, you should immediately cover the area where the bile got in with salt, rub thoroughly and rinse thoroughly with ice water.
The three basic rules for working with fish are to clean it properly, thoroughly acidify it and salt it in moderation. For acidification, in addition to lemon juice, vinegar or dry wine is suitable. After sprinkling the fish with it, you need to put it in the refrigerator and give the marinade time to work a little (about fifteen minutes). This will make the fish meat more juicy and give it a seductive aroma.
You need to make sure that the fish does not release too much juice. It may become excessively dry. To marinate fish, you need to mix salt and various spices, onions, and roots. The optimal time for marinating is 20-30 minutes.

A tasty and healthy dish prepared according to my grandmother's classic recipe. The recipe for stewed fish with tomatoes is easy to prepare; you can cook any fish; the secret is in the right ingredients. Complete step-by-step recipe with photos for you.

Ingredients for preparing 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.

Chop the onion, grate the carrots on a coarse grater, add to the onion and fry in vegetable oil.

Dip the tomatoes into boiling water, peel them, chop them and add them to the frying pan with the onions and carrots, then add chopped garlic, salt and pepper. Simmer for five minutes.

Cut the fish fillet into portions and place in a frying pan, distribute the stewed vegetables on top, cover with a lid 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

Cuisines of the world

Mediterranean Kitchen

Cooking time:

60 to 120 minutes

The servings 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 delicious. Baking fish is the simplest, and at the same time, the most complex way of preparing seafood. The difficulty is that each fish requires a special approach - some need more sauce to make them juicier, others, fattier 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 dinner table.

Tomatoes go very well with any type of fish. Regardless of what kind of 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 baking method 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 fish baked with tomatoes and choose the option that suits you best.

Ingredients:

Fish - 400 gr
Tomatoes - 4-5 pcs.
Onion - 1 piece
Vegetable oil - 3 tbsp. spoons
Salt and spices to taste

Recipes for baked fish 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 baked fish 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 one that is most suitable for you.

Baked cod 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 portions and transferred to a convenient bowl for marinating.

Since the fish meat is quite dry, it is best to soak it in a tomato marinade for 10-15 minutes before baking.

Wash the tomatoes, dry them slightly, set one aside, 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.

Place a sheet of food foil on a baking sheet and spread chopped onions in a thin layer. Place fish pieces on top of the onion. Cut the remaining tomato into slices or rings and place 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 cooked fish.

Baked pink salmon with tomatoes

Pink salmon is a very tasty and tender fish, but if you fry it, its meat will be slightly dry. That's why it's great for baking in the oven.
The fish needs to be cleaned and washed, cut into small portions - you can remove the middle bone and prepare a clean fillet.
Mix salt and allspice and salt the fish pieces well on all sides.

In order for the fish to retain its juice, each piece will need to be lightly greased with vegetable oil.
Place pink salmon pieces on a baking sheet. Wash the ripe tomato, cut into rings and place on each piece of fish - this will make the fish even more juicy and aromatic.
If you wish, you can sprinkle the 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 prepared in another way.
Carefully gut the fish carcass and cut off the head and tail, leaving only the middle. From the head and tail you can make an excellent fish soup, and from the fleshy part you can make an excellent stuffed fish.
Using a sharp knife, carefully cut out the ridge and remove all small rib bones.

Cut the fillet from the skin, being careful not to damage it.
Using a knife or blender, chop the fish pulp and add salt to taste.

Peel and chop the onion with a knife or in a meat grinder, add to the fish pulp, mix.

Pour milk over a piece of white bread and mash, add to the minced meat and mix well again.

Place the resulting minced meat on one half of the skin and cover with the other, compact it with your hands - make a kind of cutlet.

Place the fish cutlet on a sheet of foil greased with oil.

Cut ripe tomatoes into rings and place on top of the stuffed fish.

Wrap the fish in foil and place in the oven. Bake the pink 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 unwrap the fish and place on a serving plate.

Serve stuffed pink 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 maintain juiciness and add a brighter flavor, you will need to add a piece of cheese to the required set of ingredients. Grate the hard cheese on a fine grater - you only need a little bit to sprinkle a thin layer on top of each piece of fish.

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 place on a baking sheet or baking dish.
Cut the tomatoes into rings, grease with a small amount of vegetable oil and place on top of the fish.

Sprinkle grated cheese on each piece of trout and place 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 foil. To give the fish a piquant taste, you can coat each piece with a thin layer of aromatic pesto.
Bake the trout for 20-30 minutes, depending on the size of the pieces.

Baked cod fillet with tomatoes

You can make 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 portioned pieces.

Mix salt and any spices with vegetable oil and coat each piece of fish. Wash ripe tomatoes and cut into cubes or rings. Chop the parsley into smaller pieces.
Grate the hard cheese using a fine grater and mix with onions and herbs. You can not add greens when baking, but decorate the finished dish with them. Chop the onion into thin rings.

Place the vegetable mixture on each piece of fillet and place the baking sheet in the oven.

Bake the fish for 10 - 15 minutes.

Mackerel baked with tomatoes

Mackerel is a very aromatic 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 whole mackerel, be sure to salt the inside of the carcass.
Cut the tomatoes into cubes or grind in a blender to make a puree.

Marinate the mackerel with onions and tomatoes and leave in the refrigerator for 20-30 minutes.

Place a sheet of foil on a baking sheet and place the fish pieces skin side up. Cut the tomato into thin rings to place between pieces of fish for juiciness.

Place a tomato ring between each piece of fish; if desired, you can add a little fresh parsley, onion or lemon.

Place the tomatoes and onions in which the fish was marinated 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, you will need to open the foil and let the fish brown slightly.

You can serve fish not only hot, but also cold, as it is quite juicy.

Bake in the oven until done 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 baked in the oven with fresh vegetables and cheese. You can use any hard cheese; fish with mozzarella is especially aromatic.
It is best to bake boneless fish fillets. Frozen fillets purchased in a store should be thawed in the refrigerator, rinsed well in running water and slightly dried.
The whole fish needs to be cut, cut along the ridge, remove the bone and cut into portions - as desired.

Wash the tomatoes and grind them in a blender or grate them to make tomato puree.

Place the fish fillet in a convenient bowl and pour in the cheese and tomato mixture. Leave to marinate for 20-30 minutes.
Peel the onion and cut into rings, mix with salt, allspice and vegetable oil. Place a sheet of foil on a baking sheet and place the onions in oil on it.
Place fillet pieces in the marinade on top. Pour the remaining tomato and cheese over each piece and wrap in foil.

Bake the 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. To the main set of products, add more greens and a spoonful of mayonnaise. Clean gutted fish will need to be well rubbed with salt on all sides - do not forget to salt the inside of the belly 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, place it on a baking sheet or the bottom of a baking dish.

Using a sharp knife, you need to make not very deep cuts along the carcass - 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.
Cut the onion into rings or half rings, mix with tomatoes.

Rinse the parsley well in running water, shake off excess liquid and chop as finely as possible.
Mix the resulting minced vegetables, add salt to taste and fill the belly of the fish with it. Grease 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 place a few tomato rings on the fish.
Cook the fish for another 10 minutes without foil.

Flounder baked with tomatoes

Flounder is a very tasty fish and if cooked correctly, it will turn out very tasty and juicy. Flounder has few seeds, so it can be given even to children.
The whole fish needs to be washed and gutted well.

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.

The tomatoes need to be washed, cut into two halves and carefully grated to make a puree and separate the skin.
You can chop the tomatoes very finely - the skin of tomatoes is very healthy, and it is not necessary to remove it. Mix with finely chopped onion - 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 it with vegetable oil.
Remove the prepared fish from the refrigerator and place it on foil. You can cook whole flounder in the same way. Sprinkle the fish carcass with tomatoes, cover with foil and place in the oven.

Bake the flounder for 25 minutes, after which it can be served.

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 prepare. The fish will turn out very tasty and tender if you bake it in the oven with fresh tomatoes.
You can bake the fish whole or in pieces, as desired.

Mix salt and allspice and rub the fish with this mixture on all sides.
The fish will turn out very juicy if you wrap it in foil; to do this, grease a sheet of foil with vegetable oil and place the pike perch on it.
Wash the tomatoes and cut into slices. If the tomatoes are not very large, you can cut them into thin slices.
Cut the whole fish carcass in several places and place tomato slices in the cuts. If you bake pieces of fish, place a piece of tomato on top and inside each of them.
Wrap the fish in foil and place the baking sheet in the oven.

Bake the pike perch for 20-30 minutes, then open the foil and leave in the oven for a few more minutes.

Some useful tips to help you cook fish:

You can use fresh lemon or lemon juice to marinate any fish;
Fish in the oven will be more juicy if cooked in foil;
If you are preparing a whole carcass, make longitudinal cuts - this will help get rid of small bones;
The foil should be greased with vegetable or butter and only after that the fish should be placed on it;
When wrapping fish in foil, try to make a seam at the top - this will make it easier to monitor the cooking and, if necessary, open the fish to allow it to brown a little;

Fish is a delight, my family loves it. It's a bit of a pain to clean it out of the bones, but it's worth it. It’s great that you gave several recipes for preparing it. I’d like to try each one. While we cooked the mackerel, it turned out so tender and juicy. Thank you.

Simple and tasty options for cooking fish with tomatoes in the oven at home.

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 portions and transferred to a convenient bowl for marinating.

Since the fish meat is quite dry, it is best to soak it in a tomato marinade for 10-15 minutes before baking.

Wash the tomatoes, dry them slightly, set one aside, 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.

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 cooked fish.

Recipe 2: fish with tomato and cheese in the oven (with photo)

Pink salmon (or chum salmon) - 6 slices.
Tomato - 1 piece
Hard cheese - 1 slice.
Onion - 1 piece
Basil (dried) - 1 handful.
Dill - 1 handful.
Salt (to taste)

Cut the fish into portions.

Prepare one tomato, one large onion, seasonings, salt and cheese. I had a piece of German Grünlander cheese with garlic left over from the holidays - somehow we didn’t appreciate it. And it fits perfectly in fish!

Grease a baking sheet with vegetable oil and place the fish on the bottom. We put coarsely chopped onions on top - this is not an acquired taste, my family likes baked onions coarsely chopped.

Cut the tomato into slices, grate the cheese coarsely.

Sprinkle salt to taste, a handful of dried basil and dill on the onion.

Bake in a hot oven for 20-25 minutes. It depends on the size of the fish pieces; in principle, it cooks quite quickly, and you should not overdry the vegetables and cheese. 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 an everyday menu and for any holiday, because it is difficult to spoil, and the 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 labor-intensive, almost playful recipe will turn out “Hurray!” from any housewife. 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 equal 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 universal fish seasoning - any supermarket, a standard bag with the inscription “For fish”. Drizzle a little mayonnaise onto each piece and distribute it over all surfaces.

We cut the onion into rings and place a ring on each piece of fish. Our pink salmon is not small, so we repeat the arrangement with spices, mayonnaise and onions along the second row.

Now it is advisable to marinate the fish by letting it stand for 1.5-2 hours in the refrigerator. You can do without marinating, but after it the fish flesh turns out 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. Place the fish on a baking sheet in one layer (it is worth covering the baking sheet with foil so as not to bother with long washing dishes).

You can add some water - a little, up to 100 ml. Pour it to the bottom - into the gaps between the pieces. This will protect the fish flesh from drying out.

Bake pink salmon in an oven preheated to 190-200 degrees for 10-15 minutes. It is important to take into account that pre-marinated fish will cook faster than raw fish. All that remains is to cut the tomatoes into rings to place on each piece of fish. We do it traditionally with cheese: put a piece in the freezer for five minutes and quickly grate it on a fine grater so that it melts beautifully when baked. Sprinkle the cheese on top of the tomato rings and return the baking sheet to the oven at 180 degrees for another 10 minutes.

A truly easy to prepare, but at the same time beautiful and tasty fish dish - without any extra 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 oven-baked fish that I have tried and cooked. Even tastier than hake under a vegetable “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 carp, but bream. That is, they baked bream in the oven with tomatoes - large river fish with fewer bones are 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 bream are not caught, but there are carp - this option also turns out to be very tasty.

Large carp or bream (but large enough to fit 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 (you can leave the scales), wash it and cut it in half, not completely, so as to spread it on a baking sheet.

Peel the onion and cut into rings, tomatoes into slices 3-4 mm thick.

Salt and pepper the fish, brush with mayonnaise or sour cream. It’s delicious either way, I prefer sour cream.

Place the onion rings on top and add salt and pepper again.

Place tomato slices on top of the onion, add a little more salt and bake the fish for an hour and a half (depending on the size of the fish) at 180C.

Baked carp with tomatoes is very tasty and tender, and I also really like baked onions 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, and 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 tbsp. spoons of lemon juice
2.5-3.5 tbsp. spoons of mayonnaise
1 tbsp. spoon of ketchup
salt, freshly ground pepper mixture
1 teaspoon dried marjoram
1 teaspoon fish seasoning (optional)
a couple of pinches of nutmeg (optional)

We remove the pink salmon carcass, defrosted in natural conditions, from everything unnecessary: scales, fins, head. Rinse well with cold water, dry outside and inside with paper towels. Cut into steaks 25-30 mm thick.

Place in a convenient bowl, pour over juice squeezed from lemon, pepper, sprinkle with salt (or simply sprinkle with fish seasoning).

Cut the tomatoes into thin slices or circles, chop the onion into half rings. Mix the onion with ketchup and mayonnaise, add a little salt. If the onion sits like this for at least 15 minutes, it will marinate and taste better in the dish.

Having set the oven regulator to 180-190°, grease the pan with oil and lay out the steaks quite tightly.

Sprinkle with marjoram and nutmeg. If desired, grease with mayonnaise.

Cover the fish with a layer of tomatoes, which we pepper and add a little salt, the top layer is onion.

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 fish, low in calories and doesn’t have a lot of bones, making it a pleasure to cook. This fish is especially good when baked; today we will prepare a simple and very tasty dish, pike perch in French.

1 pike perch or 2 fillets;
2 tomatoes;
100 grams of cheese;
3 spoons of sour cream;
vegetable oil for greasing the baking sheet;
salt and pepper to taste.

To begin with, we will free the fish from scales, see here, then gut it, 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, add salt and pepper.

Grease a suitable baking tray with vegetable oil and place the fish pieces.

Place a tomato cut into thin slices on top.

Grease with sour cream.

Sprinkle with grated cheese on a medium grater.

Place in the oven for baking, bake at 180 degrees for half an hour. We take out the finished fish.

Let it cool a little, set the table and invite everyone to eat. Serve with any side dish. I have rice and wild garlic salad with cucumber as a side dish.

Recipe 7: fish with zucchini and tomatoes in the oven

2 pangasius fillets (pollock)
½ zucchini
3 tomatoes
salt, pepper, khmeli-suneli

I had a large zucchini, I peeled it and cut it into rectangles like these. I’ll say right away that you need to do it exactly as shown in the photo, then you will get a portioned dish, and the zucchini will act as a base, which will carry all the other ingredients. I salted it a little.

On top of each piece I placed a pangasius fillet, which I cut so that it fits the size of the zucchini.

I salted it, peppered it and sprinkled it with suneli hops. You can use any seasoning you like.

Place two slices of tomato on top. You can also sprinkle it with grated cheese, but I didn’t and I don’t regret it, this dish is very convenient to eat without a cheese crust, look at the last photo.

Placed broccoli on top and placed the pan in the oven at 200 degrees for 20 minutes.

The fish turned out very tasty, aromatic, tender, as I already wrote, it was very successful that I cooked it exactly 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 anyone indifferent, even those who don’t like fish. I recommend trying it once, and this dish will become your favorite recipe!

fish (sockeye salmon) 3 pcs.
eggplant 2 pcs.
tomato 3 pcs.
salt to taste
spices to taste
sunflower oil for frying

Fish fillets must be thoroughly cleaned of bones and skin, especially if the fish is river. Dry the fish with a paper towel and cut into portions.

Heat some vegetable oil in a frying pan and fry the pieces of fish on both sides until golden brown. The fish should be completely cooked and not raw inside. Be sure to add salt and season to taste. I use salt with Provençal herbs.

Cut a large onion into thin half rings. Wipe the frying pan with a napkin to remove any remaining fish and oil, heat the remaining vegetable oil and fry the onion in it until soft and transparent.

Place fish pieces in a heat-resistant dish. If desired, the bottom of the mold can be greased with vegetable oil. Grease each piece of fish with sour cream or mayonnaise and season to taste.

Transfer all the fried onions onto the greased fish so that it covers each individual piece. If some of the onion ends up at the bottom of the pan, it’s okay, it will also turn out very tasty and can be used as a side dish.

Cut a large tomato into slices and place one slice on top of the onion for each piece of fish.

You can use any cheese, but it is advisable to choose types of cheese that melt well. Grate the cheese on a coarse grater and sprinkle it over the fish. Bake the dish at 180 degrees until the cheese melts.

If you notice that the cheese has not melted well, remains in small islands and the dish may turn out a little dry, open the oven and add another spoonful of sour cream or mayonnaise directly onto the melted cheese. This will help the dish retain its juiciness, and the cheese will melt and coat the fish pieces more evenly. Bake for a couple more minutes. Since the fish and onions have already undergone heat treatment, you should not overcook the dish in the oven.

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