Fish with Carrots and Onions in a Skillet
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A simple and affordable dish with outstanding flavor – it's a delight! Fish with Carrots and Onions in a Skillet is great served hot or cold. It requires basic ingredients and is quick and easy to prepare. You can use any type of white sea fish.
Updated : 23 May, 2025
About 30 min.
Ingredients
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700 grams
Fish
1
Onion
1
Carrot
2 tablespoon
Tomato paste
4 tablespoon
Vegetable oil
100 grams
Wheat flour
2
Laurel leaf
to taste
Paprika
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
You can use any white sea fish – pollock, hake, cod, etc. Thaw it in advance. If needed, gut the fish, and remove fins and tail. If using whole fish, cut into portions. I used ready-made steaks.
Step 2
Place the fish pieces in a bowl, season with salt and pepper, and mix well to coat evenly. Peel and slice the onion into thin feathers.
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Step 3
Peel and grate the carrots on a coarse grater.
Step 4
Preheat a heavy-bottomed skillet over medium heat and add vegetable oil. Pour flour onto a flat plate. Coat the fish pieces in flour and place them in the hot oil. Fry until golden brown on both sides.
Step 5
Meanwhile, heat a second skillet. Add oil, then the sliced onion. Sauté for a few minutes until translucent. Add the grated carrot and cook for about 5 more minutes until softened.
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Step 6
Place the fried fish pieces over the cooked vegetables. Dilute tomato paste in a cup of water (adjust quantity depending on desired sauce thickness). Pour over the fish. Add paprika and bay leaf.
Step 7
Bring the sauce to a boil, reduce heat, cover the pan with a lid. Simmer for 20–30 minutes depending on the type and thickness of the fish.
Step 8
Serve hot with any side dish. Garnish with fresh herbs if desired. Enjoy your meal!