The fact that sea fish is useful is not even discussed. Include it in your menu is recommended at least several times a week, and better - every day. But sometimes I do not want to bother with cooking it. In this case cod in the multivark will be an excellent idea for dinner. Almost all the home helpers will do for you.
A recipe for cooking cod with prunes in a multivariate
Ingredients:
- cod (fillets) - 700 g;
- tomatoes in own juice - 5 pcs .;
- prunes (without pits) - 100 g;
- onion - 1 piece;
- apple vinegar - 1 tbsp. a spoon;
- vegetable oil - 2 tbsp. spoons;
- rosemary - 2 branches;
- water - 1/2;
- salt, pepper black ground - to taste.
Preparation
Tresku defrost and cut into portions. Tomatoes are crushed in a blender until mashed. Finely chopped onions are fried in a multivark at the mode of "baking" to transparency, pour vinegar and stew for half a minute. Then lay out the cods in the multivark, pour tomatoes on top, add finely chopped prunes and rosemary twigs. Solim, pepper. We close the lid and for half an hour on the "Quenching" mode.
Cod baked in a multivariate
Ingredients:
- cod - 650 g;
- onion - 1 piece;
- Parmesan (grated) - 1 tbsp. a spoon;
- lemon juice - 1 tbsp. a spoon;
- almonds - 10 pieces;
- dill - 3 branches;
- parsley - 4 branches;
- butter - 1 tbsp. a spoon;
- mayonnaise - 50 g;
- salt, pepper black ground - to taste.
Preparation
In the "Baking" mode in butter, lightly fry the finely chopped onions. We spread the prepared fillet of cod from above. Solim, pepper. Separately mix parmesan with lemon juice, mayonnaise and finely chopped greens. We cover this mass with fish. Close the lid and stand for half an hour on the "Quenching" mode, after switching to "Baking" and let the fish brown for another 20 minutes. When serving, baked cod sprinkled with almond crumbs.
Cod with vegetables in the multivark
Ingredients:
- cod - 1 piece;
- onion - 1 piece;
- carrots - 3 pieces;
- tomato paste - 3 tbsp. spoons;
- sunflower oil - 4 tbsp. spoons;
- salt, pepper black ground - to taste.
Preparation
In the cup multivarka pour oil and fry finely chopped onions in the mode "baking" to transparency. Then add grated carrot on a large grater, and after 10 minutes - tomato paste. We add one third of a glass of water. Solim, pepper. Stew vegetables for 5 minutes. After half the roast spread on a plate. The remainder in the multivarque is leveled from above, in one layer, put the sliced fillets in small pieces. We cover the fish with vegetables. We add water to this level and turn on the "Quenching" mode for one hour. Garnish is best prepared with fresh potatoes or crumbly rice.
Cod fried in a multivariate
Ingredients:
- cod fillet - 800 g;
- cream (fat content not less than 30%) - 1/2 st;
- sour cream - 4 tbsp. spoons;
- mozzarella cheese - 100 g;
- dill - 1 bunch;
- mustard - 1 teaspoon;
- butter - 10 g;
- salt, pepper - to taste.
Preparation
We lubricate the bowl of the multivark oil. On top put salted and peppered pieces of fish. Tresku can not even be defrosted before cooking in a multivark. In this case, the cooking time is increased by 10 minutes.
Mix in the blender cheese, sour cream and cream. Add mustard and chopped greens, we fill this sauce with fish. Turn on the "Baking" mode and fry it until golden brown. Cod production in the multivark takes only 30 minutes.
Cod in foil in multivark
Ingredients:
- cod fillet - 200 g;
- potatoes - 2 pieces;
- butter - 20 g;
- lemon - 3 slices;
- a mixture of Provan grasses - 1/2 tsp;
- dill (dry) -1/2 tsp.
- garlic (dry) -1/2 tsp.
- salt, pepper black ground - to taste.
Preparation
We peel the potatoes, cut into quarters. Solim, pepper, mixed with dry dill and garlic. Fill the water in the capacity of the multivarker for the "Steamer" mode. Cod fillets are cut portionwise. Fish on this recipe will be wrapped in foil, to make it more juicy and not lose the aroma of spices. Crack salt, sprinkled with Provencal herbs. Do not forget to add slices of lemon. We lay the fish in foil on top of the potatoes and turn on the multivark for half an hour. When serving, potatoes can be sprinkled with olive oil.