Step into the heart of Eastern European comfort food with this beloved recipe for Fish in Carrot and Onion Marinade. This dish is a nostalgic classic for many, evoking warm memories of family dinners. It features tender, flaky fish fillets gently simmered in a rich, slightly sweet vegetable sauce—often called a "marinade," though it's cooked with the fish. Paired with fluffy, creamy mashed potatoes, it creates a perfectly balanced and satisfying meal that is both budget-friendly and incredibly flavorful.
Fish in carrot and onion marinade with mashed potatoes
Ingredients for Fish in Marinade
- 600 g hake fillet
- 2 medium carrots
- 2 yellow onions
- 250 g canned tomatoes
- spices, paprika, salt, sugar, pepper to taste
- vegetable oil for frying
- all-purpose flour for dredging
For the Mashed Potatoes
- 600 g potatoes
- 50 ml milk
- 30 g butter
- a pinch of salt and turmeric
How to Cook Fish in Carrot and Onion Marinade
Thaw the fish on the bottom shelf of the refrigerator—a few hours before cooking, move it from the freezer to the bottom shelf in a bowl covered with plastic wrap. Debone the thawed hake: make an incision along the backbone, remove it, and trim off the fins. Hake has very few other bones.
Cut the deboned fillet into pieces about 4 centimeters (about 1.5 inches) wide. Season with salt and fish spices. Black pepper, bay leaf, and coriander are ideal spices.
Spread some all-purpose flour on a plate and dredge the fillet pieces in the flour, coating all sides.
Deboning the thawed hake
Cutting the fish fillet and seasoning it with salt and fish spices
Dredging the fillet pieces in flour on all sides
Pour refined vegetable oil for frying into a skillet and heat it up. Place the dredged fillets in the hot skillet and fry until golden brown on both sides, about 2 minutes per side.
Frying the dredged fish fillet until golden brown on both sides
Fry the fish in small batches, transferring it to a bowl or onto a paper towel to absorb excess oil.
Frying the fish in small batches and transferring to a bowl or paper towel
Prepare the marinade. Sauté finely chopped onion in heated vegetable oil. When the onion becomes translucent, add coarsely grated carrots.
Sauté the carrots and onions for 5 minutes, then add canned tomatoes in their own juice. Add salt, sugar, and a pinch of paprika to taste. Simmer the marinade over medium heat for another 7 minutes.
Transfer the fried fillets to a clean skillet and top with the vegetable marinade. Heat everything together over low heat for about 5 minutes.
Sautéing the onion, then adding coarsely grated carrot
Adding canned tomatoes and spices, then simmering the marinade over medium heat
Transferring the fried fillet to a clean skillet, topping with marinade, and heating together
Peel the potatoes, cut them into one-centimeter-thick slices, cover with boiling water, and cook until tender. Mash the cooked potatoes or pass them through a potato ricer. Heat the milk and butter, add a pinch of turmeric and salt. Pour the boiling mixture into the pot with the mashed potatoes and mix well.
Making mashed potatoes
Remove the fish in marinade from the heat and let it sit in the skillet for a few minutes to cool slightly and absorb the juices.
Removing the fish in marinade from the heat and letting it rest in the skillet for a few minutes
Plate a serving of mashed potatoes, place a few pieces of hake with vegetables next to it, and garnish with a sprig of dill. Your Fish in Carrot and Onion Marinade with Mashed Potatoes is ready.
Fish in carrot and onion marinade with mashed potatoes is ready
We hope you enjoy this wonderfully comforting Fish in Carrot and Onion Marinade. It's a dish that proves simple ingredients can create extraordinary flavor. Don't hesitate to serve it with other grains like buckwheat or rice if you prefer. A little secret: the leftovers are often even more delicious the next day as the fish fully absorbs the rich taste of the vegetable marinade. Enjoy this taste of home-cooked tradition, and feel free to share your experience with this classic recipe!
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