Fish in marinade

The fish in marinade is a snack salad of the Soviet period, when any snack required at least two things: the availability of products in the nearest store (this was a problem) and the nutritiousness. The fish in marinade is usually made for some holiday and served cold along with other snacks, before a hot dish.


  • Fillet of codfish, tilapia and pangasius - 600–700 g
  • medium-size carrot - 5 pcs.
  • onion - 4 big bulbs
  • celery - 4 stalks
  • tomato sauce (ketchup) - 2 tbsp.
  • dry white wine - 50 ml
  • olive oil «Extra Virgin» - to taste
  • ground paprika - 0,5 tsp.
  • salt – to taste
  • freshly ground black pepper – to taste

Preparation method (receipt)

Salt and pepper the fish, oil on both sides, lay on a roasting tin covered with parchment and grill until golden brown for about 10 minutes. Coarse grate carrots. Slice onion into semi-circles and cut celery thin. Fry vegetables in oil until soft, for 10 minutes. Add tomato sauce and wine, season with paprika, salt and pepper. Simmer for 10 minutes. Put fish on a plate and top with marinade. Allow to stand at room temperature for 1 hour, and serve.

fillet of codfish codfish tilapia pangasius carrot onion celery tomato sauce ketchup dry white wine olive oil paprika freshly ground black pepper