How to bake fish in foil in a slow cooker

Fish baked in foil in a slow cooker

Fish is very healthy, this is an indisputable fact. And if you bake it, the dish will be doubly useful, because much more vitamins will be preserved, and the calorie content of the finished product will be lower, since oil is not used. How to cook fish in foil in a slow cooker, read below.

Fish baked in foil in a slow cooker

small trout – 2 pcs.;
salt;
lemon – 1 pc.;
parsley.

Wash and clean the fish. Since the size of the multicooker is limited, it is better to cut off the head and tail. Rub the carcasses with salt. Place lemon slices and parsley sprigs into the belly. Sprinkle lemon juice on top. Let stand for about 30 minutes. Then seal the fish well in foil. Place the resulting package into the multicooker bowl. We set the “Baking” mode on the display and select the time - 40 minutes. After the specified time has passed, open the lid of the device; if the fish was wrapped tightly in foil, the multicooker bowl will remain absolutely clean - remove our fish and carefully unwrap it.

Steamed fish in foil in a slow cooker

salmon (fillet) – 400 g;
carrots – 130 g;
lemon – 1 pc.;
mayonnaise – 50 g;
sour cream – 50 g;
salt;
pepper.

Line the bottom of the multi-cooker steamer basket with foil so that the sides are covered. Chop the carrots with a coarse grater and place them on foil in an even layer. Next we'll go with lemon sliced into rings. And on it we place the salmon fillet, cut into portions, salted to taste and crushed with pepper. Combine sour cream with mayonnaise and place the resulting sauce in an even layer on the fish. Pour 2 multi-cups of water into the multicooker bowl, place a basket on top, cover the fish with foil and seal the edges. Cook in the “Steam” mode for 30 minutes. Red fish steamed in foil in a slow cooker comes out incredibly tender and tasty.

Fish and potatoes in foil in a slow cooker

fish fillet – 300 g;
onion – 100 g;
carrots – 120 g;
potatoes – 250 g;
salt;
spices.

Cut the fish fillet into small pieces. Cut carrots, onions and potatoes into large cubes. Combine fish with vegetables, salt and add spices to taste. Place the resulting mass on foil folded in 2 layers, wrap it and place it on the bottom of the multicooker bowl. In the “Baking” mode, fish with vegetables in foil in a multicooker will be ready in 60 minutes. Bon Appetit everyone!

Cooked fish in foil in a multicooker (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek and other models) will undoubtedly decorate your table. Baking fish in foil according to the first recipe is simple; it will turn out tender and incredibly aromatic. Recipes for fish in foil in a multicooker are compatible with any model that has a steaming function and a baking/frying function. So, can you bake in foil in a slow cooker?

Ingredients for fish in foil in a slow cooker:

500 g of fish (red fish, pollock, navaga, etc.);
1 onion;
2 fresh tomatoes;
spices for fish;
mayonnaise;
100 g hard cheese;
salt;
foil.

Salmon steak baked in foil in a slow cooker

I propose to prepare a healthy and dietary dish that is perfect for lunch and dinner, salmon steaks baked in foil in a slow cooker. It is quite easy to prepare even for a novice cook.

The dish turns out very juicy thanks to the marinade; sesame seeds and red pepper add piquancy. Salmon cooked this way takes on a Japanese accent.

Important facts about this fish

Salmon has always been considered a delicacy and a royal fish. It has a lot of useful properties and elements, the main one of which is Omega 3 fatty acid. It lowers cholesterol levels, prolongs youth, gives a boost of vigor, and speeds up metabolism in the human body. Although fish is considered one of the fattiest, as you know, these are healthy fats and, on the contrary, they prevent the accumulation of excess weight.

Therefore, even on a diet, it can be consumed without problems, because it does not contain carbohydrates, but is rich in protein and healthy fatty acids.

Calorie content of salmon (per 100 grams of salmon steak) 219 kcal Fats 15 grams Proteins 20 grams Carbohydrates 0 grams Vitamins A, B, B12, E, PP Minerals Potassium (441 mg.), Calcium (12 mg.), Magnesium (28 mg.) .), Sodium (57 mg.), Phosphorus (245 mg.), Cholesterol (66 mg.).

Stewed vegetables, mashed potatoes, white or brown rice are perfect as a side dish.

The recipe used a Redmond multicooker.

Cooking time: 50 minutes Servings: 2

Ingredients:

salmon – 400 grams (or two steaks);
soy sauce – 100 ml;
wasabi - 1 teaspoon;
mixture of white and black sesame – 10 grams;
Parmesan cheese – 20 grams;
foil

How to cook salmon steak baked in foil in a slow cooker

If you have a whole carcass, then first you need to rinse, clean and gut the fish. Then cut it into portions, 2-3 centimeters thick and dry with a paper towel

In a deep bowl, mix soy sauce with wasabi

Place the steaks, washed and dried with paper towels, in a bowl with the sauce and let marinate for 20 minutes.

Sprinkle a mixture of white and black sesame seeds onto the board

After marinating the salmon steaks, roll them in sesame seeds

Sprinkle grated Parmesan cheese on top

Place foil on the bottom of the multicooker

If you wrap each steak in a foil envelope, the salmon will turn out a little steamed, so if you want to make a small golden crust, cover it with foil, or simply place it on the oiled bottom of the multicooker

Set the multicooker to Baking mode for 20 minutes. But it’s better to check when it’s ready, salmon bakes very quickly, 10-15 minutes may be enough. Close the lid.

To prevent the fish from falling apart later on the plate, you can periodically open the lid for a couple of minutes

After serving, you can sprinkle the salmon with red pepper and sesame seeds.

There is no need to add salt because soy sauce itself is quite salty.

Bon appetit!!!

A master class on cooking salmon steak baked in foil in a slow cooker was prepared by Evgeniya Shaeva

Fish in foil in a slow cooker: recipes for baking dishes in foil step by step

How to cook (bake) fish in foil in a slow cooker? To cook in foil, you can take any fish. It must be cleaned, rinsed and dried with napkins.

Cut large fish into pieces. Cut the onion into half rings and the tomato into thin slices. Cut the hard cheese into slices.

Take foil large enough to form sides. Place the fish in the center of the foil. Salt and sprinkle with spices. Lubricate with mayonnaise (you can use sour cream).

Next, add a layer of onions and tomato slices. Grease the top layer of tomatoes with mayonnaise again and add slices of cheese. You can add sprigs of greenery.

Secure the sides of the foil with the fish so that the juice does not leak out. Place the fish in foil in the slow cooker. Close the lid. “Baking” mode 40 minutes. Bon appetit!

Baked fish in a slow cooker

To bake fish in a slow cooker, a minimum of ingredients is used, because mackerel itself is a very tasty fish and does not require any additions. A little salt, a little pepper and the aromatic fish is ready.

Ingredients:

1 mackerel;
dill;
pepper mixture;
salt, spices to taste.

Cooking method:

Wash the mackerel, gut it and dry it.
Sprinkle the belly with salt and a mixture of peppers.
Wash the dill and cut into several pieces, about 5 cm each, and place in the belly.
Season the top of the fish with salt and pepper as well.
Wrap in baking paper or foil.
Place the package on the bottom of the multicooker bowl.
Select the “Baking” program and set the cooking time to 40 minutes.
After the end of the program, carefully remove the package with fish from the bowl and unwrap it.
Remove the dill from the belly and cut into portions.

{banner_vnutri-kontenta-3}

Steamed fish in foil in a slow cooker: step by step recipe

Ingredients for steamed fish in foil:

Steaming fish in foil in a slow cooker:

Place the fish in foil. Salt, pepper, sprinkle with spices and sprinkle with lemon juice. Brush with a little olive oil. Add greens.

What mode (program, function) and how long is fish cooked (baked) in foil in a multicooker?

Pour water into the bowl. Place the fish in a steam basket. Place into the slow cooker. Close the lid. Cook on the “Steam” program for 20 minutes. Click "Start". Bon appetit! Try cooking carp in a slow cooker. We recommend watching a video with a recipe for fish in foil in a slow cooker.

I offer you an excellent dietary dish - fish cooked in foil in a slow cooker. The fish turns out tender, juicy and very tasty. You can use almost any fish for cooking; I used silver carp steaks. This fish can be served with any side dish of your choice.

Salmon in a slow cooker Recipes

Cooked salmon in a multicooker Polaris, Phillips, Supra, Panasonic, Moulinex, Redmond, Scarlet, Vitek, March and other models better preserves valuable substances for our body. It contains a substance similar in properties to carotene. This is what determines the bright red color of the fish. Fatty fish, and salmon is one of them, contain very healthy omega-3 fatty acids, which affect not only vigilance, but also the beauty of hair and skin. Organize fish days more often. These slow cooker salmon recipes are simple and delicious. You can cook salmon steak in a slow cooker, steamed, with potatoes or in foil. We offer more interesting recipes: red fish in a slow cooker,.

Ingredients for steamed salmon in a slow cooker:

salmon fillets;
mushrooms;
onion;
tomatoes;
water;
cheese.

Cooking process

Wash the fish steaks, dry them, sprinkle with seasoning and sprinkle with lemon juice, mix.

Pour in soy sauce; if you don’t have soy sauce, you can salt the fish to taste. Add peeled and chopped onions or half rings, sour cream and French mustard.

Stir the fish and leave for 15 minutes, then transfer it, along with the onion and sauce, into foil, folded in half, forming a mold. Try to keep the foil in the form of a mold with high enough sides, this way we will leave the multicooker bowl clean.

Place the foil with the fish in the multicooker bowl.

Close the multicooker with a lid and set the “Baking” mode for 40 minutes.

Serve very tasty and tender fish steaks, cooked in foil in a slow cooker.

Secrets of cooking fish in a home slow cooker

The multifunctional unit allows you to make two options for a healthy fish dish in foil. So, in the “Steam” mode we get a diet-friendly version, and in the “Baking” mode we get a more refined version with baking.
In a slow cooker, almost any fish turns out delicious - crucian carp, pike, pike perch, trout, salmon. You can bake it whole, if the carcasses are small, or in the form of portioned pieces of fillet.
Even if you are making a dietary version of the dish, do not forget to add sliced onions and herbs to the fish - they will add flavor to the fish and make it juicier.
To prevent the juice from leaking out during cooking, it is better to wrap the fish in several layers of foil.
We recommend the following spices for a hot fish appetizer: all types of pepper, ground laurel leaves, white mustard seeds, rosemary. You can use a ready-made mixture of aromatic herbs. It is sold in all supermarkets in the spice departments.

Steamed fish in foil in a slow cooker: recipe with 2 in 1 side dish

Ingredients

Cod steaks approximately – 700 g + –
Small lemon – 1 yellow fruit + –
Red sweet pepper – 1 vegetable + –
Large onion - 1 pc. + –
Carrots – 1 medium-sized root vegetable + –
Raw rice – 2 multi-cups + –
Filtered water – 3 multi-glasses + –
Refined sunflower oil - 2 tbsp. + –
Seasoning for fish in a bag - 1 tsp. + –
Medium grain salt - 1 tbsp. + –
Fresh parsley – a few sprigs + –

How to cook steamed fish in foil in a slow cooker with a side dish of rice

Let's start with the fish, because it will need time to salt. So, mixing spices with 1 tsp. salt, rub the cod with this mixture, put it in a plate with a depression and set it aside for now.
Peel the vegetables and cut them into small cubes. You can simply grate the carrots using a grater with large holes.
Heat the oil over the fire, add the chopped vegetables into it, add a little salt and stir. You can fry directly in the “multi” bowl in the “Frying” mode. Time – 3 minutes to warm up and 7 minutes to pass. Don't forget to stir!
When the timer goes off, let the fry cool slightly and add the washed rice.
Having mixed everything and added salt, fill the contents of the bowl with water. It is better to heat it up strongly before this to avoid temperature changes that spoil the surface of the container.
Place each fish steak in a separate sheet of foil, place 1-2 lemon slices and a sprig of parsley on top and wrap tightly.
We place the fish on a steamer net, and place it in a multicooker on a bowl of rice.
We close the unit, find the “Cereals/rice” program in the menu, set the timer for 35 minutes and press the “Start” button.

As soon as the cooking time is complete, you can carefully open the lid and take out the finished, complete lunch or dinner. The best addition to rice and fish is fresh vegetables. You can serve cabbage marinated with beets - also a good addition.

Stewed fish in a slow cooker

Stewed fish is prepared in a slow cooker immediately with a side dish of cabbage. If you wish, you can replace cabbage with any other vegetables or even cook without them, just fish. It is important that the fish spend a little time in the prepared marinade sauce.

Ingredients:

sea fish fillet - 500 g;
broccoli cabbage - 200 g;
lemon juice - 10 ml;
soy sauce - 15 ml;
olive oil - 10 ml;
spices to taste.

Cooking method:

In a bowl, combine olive oil, soy sauce, lemon juice and spices, stir.
Divide the broccoli into florets and place in a bowl with the sauce, stirring well.
Cut the fish fillet into medium-sized pieces, add to the cabbage and mix again.
Cover the bowl with cling film and refrigerate for 30 minutes.
Place the marinated food in the multicooker bowl and add salt to taste.
Select the “Extinguishing” function and set the time to 45 minutes.
After the end of the program, mix everything and put it on plates.

Trout for the holiday in a slow cooker in foil with tomatoes and cheese

An excellent option for a romantic dinner. Instead of trout, you can take any other noble fish that has few bones. Sour cream, if desired, can be replaced with mayonnaise or cream. Don't overdo it with seasonings! It is better to limit yourself to a pepper mixture.

Ingredients

Gutted trout carcass – 400 g
Small red tomatoes – 2-3 vegetables
Small bulbs – 2 pcs.
Hard cheese – 50 g
Mixture of ground peppers – ½ tsp.
Fat sour cream – 2 tbsp.
Coarse salt – ½ tsp.

How to bake tender trout with cheese in a slow cooker

We cut the fish in half, remove the head, fins, and the tail too.
We cut each half of the carcass in half along the ridge and remove this bone.
Cut the foil. In the center of each foil sheet we place a piece of fillet, salt and pepper it, grease it with sour cream, put onion half rings and cover with a second piece of fillet, thus collecting the halves of the carcass.
Lubricate the top of the fish with sour cream and cover with onion slices.
Next - mugs of tomatoes, slices of cheese.
We wrap the foil in the shape of boats so that the cheese is uncovered - this way it will not stick to the metal.

Place the “boats” in the “multi” bowl and close.
Select the “Baking” mode and the time on the timer – 35 minutes.

When the cooking time is complete, you will need to carefully open the lid and let the treat cool slightly. Fish baked with cheese can be served directly in foil or carefully removed and placed in portions on plates. The final touch is to sprinkle the main dish of the evening with chopped fresh herbs.

Subscription to the video channel “Your Cook”

Our channel delights its viewers with videos every day. To keep up to date with all the news and receive notifications about the release of new videos, subscribe to the channel by simply clicking on the button below.

In a slow cooker, Fish dishes

From a culinary point of view, fish has a number of significant advantages. Fish in a slow cooker

highlights them clearly.
Read more about fish in a slow cooker
.

Recipes for main courses → Fish dishes

In a slow cooker

Vegetable stew with fish, cooked in a multicooker (slow cooker), has a special aroma and taste.

Traditional sprats are a favorite “nostalgic” snack for many. You can cook sprats at home easily and completely inexpensively if you have a slow cooker.

Very tender and tasty meatballs that can be prepared from various fish. Due to the fact that a multicooker is used when making meatballs, you can significantly save your time.

The fish is stewed with tomatoes, carrots, zucchini, and pepper. A fragrant, juicy dish is convenient to prepare in a slow cooker.

Hearty, juicy and flavorful fish cutlets with oat flakes, green onions and green garlic.

The salmon is marinated in a spice mixture with olives, citrus juice and sun-dried tomatoes, then cooked in the slow cooker.

Herring is a small fish, but quite tasty. What can you cook from fresh frozen herring? Definitely - stew. Salak can be prepared quite tasty in a slow cooker, with various herbs and spices, on a bed of vegetables.

Everyone in our family loves mackerel with garlic and cream sauce. Cooking fish in a slow cooker is quite quick and easy.

Salmon is a healthy fish, rich in useful minerals, vitamins and microelements. Make rice with salmon bellies and you will definitely love this dish!

Hearty, tender and aromatic fish casserole with mushrooms and cheese. Due to the fact that the entire process takes place in a slow cooker, the time required for preparing fish casserole is minimal.

Appetizing and very juicy stuffed fish, cooked in a slow cooker, on a bed of vegetables.

Dietary dish of pollock in a slow cooker, steamed. It's very easy to prepare.

A recipe for a delicious fish dish in a slow cooker - sprat stewed in tea leaves, with vegetables, tomato and sour cream.

Sprat in tomato sauce in a slow cooker turns out very soft, tender and tasty. The recipe for homemade sprat in tomato sauce is very simple, with minimal time and money.

A very simple and useful way to diversify your daily menu. Sea fish goulash is an excellent option for a hearty lunch or dinner, a good alternative to meat dishes. Goulash is prepared in a slow cooker, which will allow you to significantly save your time.

Red fish in a slow cooker - recipe

Let’s start preparing red fish in a slow cooker using this simple step-by-step recipe by processing the carcass. First of all, rinse the product in cold running water and wipe the workpiece with paper napkins. After this, carefully remove the scales, moving the back of the knife blade from the tail to the head.

Carefully remove the fins from the workpiece prepared for cutting. It is advisable to do this using scissors.

Using a very sharp knife, cut the fish crosswise. In places where the ridge is difficult to cut, we help with a kitchen hammer.

Place the finished steaks on paper and leave for five minutes. During this time, excess juice and invisible fish oil will be absorbed into the substrate.

From a roll of foil we prepare squares according to the number of pieces of red fish prepared for baking.

Prepare fine salt and seasoning for fish.

After this, we proceed to the final step: place a piece of fish in the middle of a piece of foil, lightly sprinkle it with salt and fish seasoning, then turn it over and repeat the operation.

Wrap the piece in a roll.

We repeat the steps, that is, we prepare all the remaining steaks in the same way.

Pour deodorized vegetable oil into the multicooker bowl, and then, using a silicone brush or spatula, evenly distribute the product over the walls and bottom of the vessel.

Place several rolls in one layer on the bottom of the container. Place the bowl in the unit and select the frying or baking mode. If there is such a function, then we limit the cooking time of red fish to twelve minutes. If there is no such function, then you will have to monitor this process yourself.

After six minutes, it is advisable to turn the rolls over.

Remove the finished treat to a plate. Place the second batch of rolls in the vacant space and bake them in the order described above. Without unfolding the foil, cool the finished fish to room temperature. This may take about ten minutes, during which the pulp will reach the desired condition.

You can serve red fish in a slow cooker, prepared with your own hands at home according to this step-by-step recipe with photographs, which will look exactly like the delicacy in the picture. Bon appetit!

Steamed fish in a slow cooker

A multicooker is a godsend for people who adhere to a healthy lifestyle, follow a diet and take care of their figure. It's easy and quick to steam delicious, healthy fish dishes. They are equally suitable for adults and children and add pleasant variety to the daily menu.

When frying or grilling fish, 50% of microelements and other substances lose their valuable properties. During cooking they go into the broth. In a slow cooker, fish is subjected to gentle heat treatment with steam, so the loss of beneficial nutrients is a maximum of 5%. It retains iodine, minerals, Omega-3, Omega-6 fatty acids, and the protein is in an easily digestible form.

It's easy to steam juicy fish with a delicate aroma in a slow cooker. Spicy herbs will make its taste richer, vegetables will add expressiveness to the dish. They will act as a side dish and give the finished dish a festive look.

How to steam fish in a slow cooker

Low-fat and fatty varieties of river and sea fish are steamed in a slow cooker. Scales are removed from fresh or uncut carcasses. The fins and heads are separated from them, then the insides are removed. Small fish are cooked whole, large fish are cut into equal-sized portions or filleted.

Frozen fish is allowed to sit in the refrigerator before cooking until it reaches a temperature at which it can be cut. Finished steaks and fillets without a thick layer of ice are used frozen. When preparing them, the steaming time for fish is increased by 20-30%.

The fish pieces are rinsed under running water and dried with paper towels. After this, they are rubbed with a mixture of salt, pepper and aromatic herbs or kept in the marinade for 10-20 minutes. While the fish is saturated with aromas, pour 2 glasses of water into the multicooker tank. Place pieces of fish in a bowl and set the “Steam” program. The dish will be ready in 15-30 minutes. The number of minutes depends on the size of the portions and the power of the multicooker.

Steamed fish is prepared separately and combined with vegetables. They are placed under the fish, next to it, placed on top of the pieces. Marinades are used to reduce cooking time, reveal the taste of fish and add new notes. The classic marinade recipe consists of vegetable oil, lemon or orange juice and spices.

How to cook salmon steaks in a slow cooker

Fish of the salmon family is adored because of its beautiful appearance, nutritional value and amazing taste. Steak from this fish is served in almost every restaurant. But it can also be prepared at home. To simplify the cooking process, we’ll use a multicooker.

Ingredients	Quantity
salmon fillets -	500 g
mustard -	5 g
orange juice -	220 ml
garlic -	1 slice
dill -	10 g
water -	110 ml
soy sauce -	20 ml
Cooking time: 120 minutes	Calorie content per 100 grams: 96 Kcal

Finely chop the clove of garlic or you can put it through a press;
In a small bowl, mix fresh orange juice (do not substitute store-bought orange juice) with mustard and soy sauce;
Finely chop the washed dill and add to the liquid mixture along with the garlic;
Cut the fillets into equal pieces, wash them and dry them;
Rub the pieces with salt and place in the orange marinade;
After an hour and a half, remove the fish from the marinade and place it on a steaming basket;
Pour half a glass of water into the bowl itself. Place the basket on top and close the multicooker lid;
Select the “Baking” mode and set the timer for twenty-five minutes. Then you can serve.

Steamed fish in a slow cooker

Steaming makes it possible to advantageously present the dry meat of pollock and hake. A small amount of seasonings and heat treatment with steam brings out the delicate taste of the fish, making it soft and juicy.

medium-sized fresh frozen hake or pollock carcass – 1 pc.;
lemon – 1 pc.;
dill and parsley - 4 sprigs each;
salt - to taste;
ready-made mixture for fish – 3 teaspoons.

The fish is cleaned, washed and dried.
Cut the carcass into steaks 1.5-2.5 cm thick.
In a deep bowl, pieces of fish are mixed with spices.
The greens are finely chopped.
Cut 3 thin rings from the lemon.
Add herbs and lemon to the fish and mix.
Let the preparation brew for 20 minutes.
Water is poured into the multicooker.
Fish is placed in the basket.
Close the lid and set the “Steamer” program.
After 20-30 minutes, the steamed fish in the slow cooker is ready.

When they want to add extra juiciness to dry fish, they lay it on top of onions. It is cut coarsely and placed on the bottom of a basket 0.5-1.0 cm thick. Onion juice permeates the flesh of the fish, saturating it with its subtle aroma.

Trout in a slow cooker Redmond

Juicy and aromatic trout has always been considered an ingredient of haute cuisine. Fortunately, today this healthy fish is available to each of us. One thing is invariable - trout becomes a decoration for any holiday table. Fish cooked in the Redmond slow cooker holds this title perfectly.

To prepare holiday trout in the Redmond slow cooker you will need:

small trout steaks - 3 pcs;
medium-sized onion - 1 piece;
lemon - 1 piece;
seasoning for fish - 1 sachet;
butter;
sour cream - 150 gr;
water - 1 glass;
salt, pepper to taste.

Cooking trout in a Redmond slow cooker.

Grease the multicooker bowl halfway with butter.
Wash and cut the lemon into slices.
Peel the onion, cut into small cubes.
Wash the trout steaks and dry them with a paper towel.
Place the fish on the bottom of the multicooker, put a slice of lemon on each piece and sprinkle with a small amount of onion.
In a separate container, combine water with spices for cooking fish, mix thoroughly. If you don’t have enough spices in the resulting mixture, add salt and pepper to taste.
Add sour cream to the water and spices, mix the resulting spread thoroughly.
Pour the sauce over the fish.
Close the multicooker tightly with the lid and set the simmer mode for 35 minutes.
Serve the finished dish with vegetable salad seasoned with the remaining sauce from the multicooker bowl.

Steamed fish with vegetables in a slow cooker

Steamed fish with vegetables cooked in a slow cooker is a bright, appetizing and healthy dish. Frozen or fresh vegetables are used to prepare it. Their juice penetrates the meat, making it tender and juicy. Green peas, corn, bell peppers, and green beans go well with fish. Slices of carrots, onions, broccoli and cauliflower florets decorate the meal and serve as a source of vitamins and fiber.

mackerel or salmon, cut into 3 pieces – 300 g;
assorted vegetables – 300 g;
lemon – 1 pc.;
green onions - a few feathers;
salt - to taste;
spices for fish or a self-composed mixture - to taste;
sour cream – 2 tbsp. l.

The fish pieces are washed with water and dried.
Each piece is rubbed with a mixture of salt and spices.
Allow the seasonings to soak into the meat for 5-7 minutes.
Pour 2 cups of water into the multicooker.
Vegetables are lightly sprinkled with salt, mixed, and placed on the bottom of the basket.
The fish is placed on top of a layer of vegetables and topped with sour cream.
Close the lid of the device, select the “Steam” mode, and set the time to 20 minutes.
The finished fish is transferred to a dish and sprinkled with lemon juice.
Top the fish and vegetables with green onions.

Pollock in a multicooker Redmond

Pollock cooked in a slow cooker has a rich taste and aroma. But it is worth noting that this recipe is suitable for cooking other types of fish, both river and sea.

To cook pollock in the Redmond multicooker you will need:

medium-sized pollock - 3 pcs;
small carrots - 2 pcs;
medium bulbs - 2 pcs;
sour cream;
vegetable oil - 2 tbsp. l.;
salt, pepper to taste.

Recipe for cooking pollock in a Redmond multicooker.

Peel the vegetables. Cut the onion into small squares, grate the carrots on a coarse grater.
Wash the pollock thoroughly and cut into small pieces.
Rub the fish with spices.
Pour vegetable oil into the multicooker container, add onions and carrots.
Turn the appliance into baking mode and cook the vegetables for 15 minutes, stirring occasionally.
After 15 minutes, place the fish in the bowl and put sour cream on it.
Close the multicooker with a lid and extend cooking in the “Baking” mode for 25 minutes.
Serve the dish on an already formed vegetable bed along with rice or mashed potatoes.

Steamed red fish in a slow cooker

When steamed, sea trout, salmon, chum salmon, and pink salmon retain a rich set of microelements, fatty acids and their special delicate taste. Their soft, juicy meat remains firm. Pre-marinating in soy sauce, a mixture of balsamic vinegar and vegetable oil prevents the dish from coming out bland.

The additional aromatization of the steam helps the meat acquire the smell of appetizing spices. To do this, place bay leaves, allspice peas, coriander, cumin, and sprigs of fresh or frozen dill into water in a bowl. Steamed red fish cooked in a slow cooker will become a complete lunch or dinner for people who want to get maximum nutrients without harm to their figure and with health benefits.

red fish fillet – 2 pcs.;
lemon – 1 pc.;
salt - to taste;
ground black and allspice, rosemary, coriander - 1/3 tsp each.

The fillet is rinsed and dried.
Red fish is rubbed with a mixture of salt and spices.
Leave on a wide plate for 10 minutes.
Pour water into the multicooker.
The fillets are placed in a basket.
Lemon is cut into thin half rings and placed on the fish.
Close the lid of the device, set the steaming mode and time for 20-30 minutes.
The duration of heat treatment depends on the thickness of the fillet and the power of the kitchen appliances.

Steamed fish in foil in a slow cooker

Cod, pike perch, herring, salmon, catfish, hake and any other fish are suitable for cooking in foil. During the steam cooking process, the juices of the fish and vegetables are mixed to form a light sauce. It saturates the meat, enriches its taste and aroma.

The fish is wrapped in foil in two ways. If boats are made from it, the juice of vegetables and fish is mixed with steam. When sealed envelopes are made from foil, the taste of the dish is richer. This method takes a little longer to cook the fish than in slightly opened foil.

fish fillet or steak – 500 gr.;
carrots – 1 pc.;
onion – 1 pc.;
bell pepper – 1 pc.;
salt - to taste;
mixture of spices - to taste;
lemon – 1 pc.;
butter.

Fillet and steak are washed and dried.
Carrots, bell peppers and onions are cut into thin slices.
Place half of the vegetables on foil and sprinkle with a mixture of salt and spices.
The fish is rubbed with spices and salt, sprinkled with lemon juice.
Place the fillet on foil on top of the vegetables.
Place a second portion of vegetables on top of the fish, sprinkle with the remaining salt and spices.
Place 2 pieces of butter on the vegetables.
The foil is wrapped in a boat, an envelope, and placed in a basket.
Pour water into the multicooker, replace the basket and close it.
Turn on the “Steam” cooking mode.
Set the time to 20-30 minutes.
Steamed fish in foil, cooked in a slow cooker, can be served. Bon appetit!

If desired, add chopped champignons, olives, and tomatoes to the vegetables in foil. Instead of butter, put a spoonful of sour cream on the vegetables or sprinkle with grated cheese.

Steamed fish steak in a slow cooker

For steamed steak in a slow cooker, fatty fish with minimal bone content are suitable. As a rule, large carcasses of salmon, trout, tuna, and salmon are cut into steaks. For cooking, use ready-made steaks from the store, or pieces 1.2-2.5 thick, which you cut yourself from the fish.

fish steak – 2 pcs.;
vegetable oil – 1 tbsp. l.;
salt - to taste;
fish spice mixture – 1 tbsp. l.;
lemon – 1 pc.;
dill stems - 4-5 branches.

Fish steaks are sprinkled with spices and salt.
Sprinkle the surface of the fish with lemon juice.
Distribute vegetable oil evenly over steaks.
Leave the fish to marinate for 20 minutes.
Pour water into the multicooker bowl.
Place steaks at the bottom of the basket.
Lemon is cut into thin half rings and placed on top of the fish pieces.
The dill stems are placed evenly over the contents of the basket.
Close the device, set the “Steam” program and the time to 20 minutes.

To enhance the taste, add a small amount of sugar, garlic or onion to the marinade. If the fish flesh is dense, the marinating time is increased by 10 minutes.

Steamed fish cooked in a slow cooker is served as a separate dish, combined with boiled potatoes, fluffy rice, green salad, and any other side dish. Its taste is perfectly complemented by bechamel, cheese sauce and tartar.

Marinated fish in a slow cooker

Marinated fish cooked in a slow cooker is suitable for a light but satisfying dinner. This recipe is universal, as any fish will taste juicy and tender in it. As a side dish, fluffy rice or mashed potatoes flavored with butter are perfect.

Ingredients:

fish - 450 g;
canned tomatoes in their own juice - 350 g;
1 carrot;
1 onion;
vegetable oil - 7 ml.

Cooking method:

Cut the fish, remove the skin, remove the bones and cut the pieces.
Season the fish pieces with salt and pepper and place in a basket for steaming.
Pour water into the multicooker bowl and place the basket in it.
Select the “Steam” function and set the time to 10 minutes.
Peel and grate the carrots using a coarse grater.
Peel the onion and finely chop it into half rings.
At the end of the program, set the dish with fish aside and drain the water.
Pour oil into the bottom of the bowl and add prepared vegetables.
Set the “Frying” program and sauté the vegetables until golden brown for 6 minutes.
Add pieces of fish to the vegetable preparation.
Remove the skin from canned tomatoes using an immersion blender, grind them to a puree and add to the multicooker bowl with the rest of the products.
Add pepper and salt to taste. Set the “Extinguishing” function for 50 minutes.
Place a piece of fish on a serving plate and pour marinade over it generously.

Serve the dish with finely chopped fresh herbs.

{banner_vnutri-kontenta-1}