Cod baked in a multicooker

Cod baked in a multicooker

Cod is not the most expensive fish, but one of the most useful, which is recognized by nutritionists all over the world. Moreover, with proper preparation, it turns out very tasty. The maximum of useful substances keeps the cod baked in the crock-pot. This method of cooking fish allows you to get a very juicy and delicious dish.

Cooking Features

If you cook cod without knowing some of the secrets, it may turn out to be dry and hard, and you will not feel like eating it. Meanwhile, these secrets are not complicated at all.

  • Cod is sold frozen, and if it is unfrozen correctly, it will not taste good. When defrosting cod in water, it turns out to be dry, and if you try to speed up the process using a microwave, then when baking, it will fall apart into pieces. Therefore, you have to be patient and defrost cod in natural conditions, in a room or in a refrigerator.
  • When cleaning and dressing cod carcasses, they should be cleaned. It is sold already shelled, but some scales usually remain. It will be bad if they are in the finished dish. Also, be sure to cut all fins with scissors. Then steaks or fillets must be washed and dried with a towel.
  • Cod is a low-fat fish, so it will turn out juicy only if it is baked in foil or in sauce. And the fatter sour cream or mayonnaise, which is the basis of the sauce, the better.
  • For the best flavor of the cod dish, it is advisable to pickle before cooking. Use for this salt, black pepper, dry seasoning, lemon juice.

Certain points may depend on a specific recipe.

Cod baked in a multi-cooker in foil

Composition:

  • cod fillets - 0, 4 kg;
  • carrots - 100 g;
  • sour cream - 100 ml;
  • processed cheese - 60-70 g;
  • lemon juice - 20 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Defrost the cod fillets (or cut the carcass into fillets). Rinse and dry with a paper towel. Cut into portions. Marinate them in a mixture of salt, pepper and lemon juice. Marinated cod pieces should be 20-30 minutes.
  • Grind peeled carrots on a large grater or grated for Korean salads.
  • Put the cheese in the freezer for 20-30 minutes, then unroll and rub, mix with sour cream.
  • Place a large sheet of foil in the crock-pot, put cod on it. Cover each slice with carrots and sour cream sauce.
  • Connect the edges of the foil from above so that it does not let the juice and air through.
  • Set the baking program to 40 minutes. After completing the program, leave the dish in heating mode for another 10-15 minutes.
  • Gently unfold the foil, take out the fish.

It is better to serve cod baked according to this recipe with a vegetable side dish. It combines well with her potatoes, cooked in any way, as well as baked or stewed onions, carrots, celery root. Do not be amiss to decorate the dish before serving with a sprig of parsley.

Cod baked with vegetables

Composition:

  • cod (fillets or steaks) - 0, 5-0, 6 kg;
  • white cabbage - 0, 3 kg;
  • Bulgarian pepper - 0, 2 kg;
  • tomato - 150 g;
  • zucchini - 0, 25 kg;
  • carrots - 100 g;
  • sour cream - 100 ml;
  • vegetable oil - 50 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Defrost cod fillet or steaks, rinse, dry with a towel. Sprinkle with salt, pepper. Leave to marinate for at least 15 minutes, and preferably for half an hour.
  • Finely chop the cabbage, having washed it beforehand and having removed the sluggish upper leaves.
  • Pepper wash, cut off the “tail”, remove seeds, cut lengthwise into 4 parts, cut into strips.
  • Rub the peeled carrots. To do this, you can use an ordinary grater with large holes.
  • Peel the onions, wash the tomatoes.
  • Wash zucchini, if it is not quite young, then peel it off with a peeler, cut it in half and remove the pulp with large seeds with a spoon.
  • Cut vegetables into small cubes.
  • Grease the capacity of the multicooker well with oil, pour a little oil on the bottom.
  • Mix cabbage with pepper and carrot, put it on the bottom of the slow cooker.
  • Place a mixture of tomatoes, zucchini and onions on cabbage.
  • Add two tablespoons of water.
  • Put cod on vegetables, brush with sour cream. Sour cream in this recipe can be replaced by mayonnaise.
  • Turn on the multicooker, select the Baking program, set the timer to 40 minutes. Cook with the lid closed, making sure that the steam outlet remains open.

Serve cod made according to this recipe with vegetables with which it was baked. No other side dish is required, but you can add potatoes if you wish. The dish will be even tastier if you sprinkle it with grated cheese 10 minutes before being cooked.

Cod baked in a slow cooker is a tasty and healthy dish that can be cooked every day.

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