Fish with vegetables: 10 dishes for a light dinner

Thinking what to cook for dinner? The best option is to fish! First, it is lightweight and will not leave heaviness in the stomach before going to bed. The second is useful, especially in combination with vegetables. And thirdly, appetizing and tasty.


In today's recipe we fry the fish on the grill, bake in the oven and cook for a couple. It turns out beautifully. Try it and you!

1. Fish with vegetables you will Need:

4 servings

  • 1 clove of garlic
  • 2 bunches of dill
  • juice of 1 lemon
  • 4 tbsp olive oil
  • 2 pods of yellow pepper
  • 1 small zucchini
  • 10 cherry tomatoes
  • a few leaves of lettuce and sprigs of arugula
  • salt, ground white pepper

The carcass of the fish thoroughly wash, clean and well dry with paper towels. RUB with salt and ground white pepper. Dill wash, dry and chop. Garlic is clean and skip through the press. Dill, garlic mix with lemon juice and 2 table. tablespoons of olive oil. The resulting mixture lubricate the fish inside and out, lay on sheets of foil. Pods of sweet pepper wash, cut in half, cut the stem, flesh cut into strips. Zucchini wash and cut into large slices. The cherry tomatoes cut into halves. The oven is heated to 180 °C. the Prepared vegetables to distribute to the foil with the carcasses of fish, drizzle with remaining oil. Can a little salt. Bake 10-15 min lettuce Leaves and sprigs of arugula washed and well dry. Put it on plates, on each, carefully place the fish with the vegetables and serve.

2. Rainbow trout on the grill
You will need:

  • ginger root (4 cm)
  • 2 cloves of garlic
  • 2 sprigs of thyme and rosemary
  • 3 tbsp olive oil
  • 2 small rainbow trout ready for cooking
  • 2 sweet peppers (red, yellow)
  • 2 tomatoes
  • 1 small zucchini
  • 4 sprigs of parsley
  • salt, ground black pepper

Cooking:lemon and orange to remove the zest, squeeze juice. Ginger root to grate. Garlic is clean and skip through the press. Sprigs of greens, wash, dry, cut leaves. Then mix them with the zest and juice of citrus ginger root, garlic and oil. Add salt and ground black pepper. The carcass of the trout, wash and dry well. Smear the mixture inside the fish and outside. Leave for 30 min in the fridge. Peppers cut in half, remove the stalk with the seeds. Tomatoes cut into halves. Zucchini cut into slices. The fish put on the grill and sear on one side. Then turn the chicken, close the grill place the vegetables and fry until tender. Sprigs of parsley wash and dry and chop coarsely. Ready fish to lay out on a plate along with the vegetables, garnish with parsley.

3. Cod fillet for a couple you will Need:
4 servings

  • 200 g butter
  • 1 lemon
  • a set of fresh herbs: Basil, thyme, rosemary
  • 1 tsp. saffron powder
  • olive oil
  • salt
  • pepper
  • 500 g of potatoes and broccoli

Preparation:RUB the Fillets with salt and pepper, coat with olive oil and allow to soak 5 min. to Put the prepared fillets into a steamer and steam for 7 min. wash Herbs, chop. Melt butter in a water bath. Lemon cut in half, from one half a lemon juiced, other half cut into slices for decoration Pour into a saucepan the butter, add 1-2 table. a spoon of lemon juice, chopped herbs. Cook the sauce over low heat, stirring, for 3-5 min. peel the Potatoes and boil in salted water. Broccoli wash, boil or steam. Fish, arrange on plates, pour over cream sauce, sprinkle with saffron, garnish with greens and lemon slices. On a garnish submit boiled potatoes and broccoli.

4. Salmon under vegetable coatyou will Need:

  • 1 lemon
  • juice of 1 lemon
  • salt
  • ground white pepper
  • 400 g tomatoes
  • 4 sprigs of Basil
  • 2 tbsp olive oil

Preparation:fish fillet cut into 4 pieces, season with salt and pepper, sprinkle with lemon juice, leave for 20 minutes. Tomatoes cut crosswise, pour boiling water, leave for 30 seconds, then remove the skin. The pulp finely chop. Lemon wash, remove the peel, flesh cut into small cubes. Wash the Basil, chop. A few sheets of foil brush with olive oil and on each put a piece of fish. Sliced tomatoes mixed with lemon and Basil, season with salt and pepper and spread on fish. Foil wrap, fish fry on grill 10 minutes, turning occasionally.

5. Trout with vegetables in mint sauce
You will need:

4 servings

  • 8 cherry tomatoes
  • 1 pod yellow sweet pepper
  • 1 tsp dried thyme
  • 3 tbsp olive oil
  • salt
  • ground black pepper
For the sauce

  • 6 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp soy sauce
  • salt

Cooking trout Filet, cut into 4 pieces. Add salt, pepper, sprinkle with thyme. Sweet pepper cut in half, remove the stem with seeds, cut the flesh into strips. The cherry tomatoes cut in half. In a pan heat the 2 table. spoons of oil and fry bell peppers. Add the tomatoes, stir and fry for 5 min. Place on a platter. In a pan add remaining oil and quickly fry the pieces of trout on each side. Put on the vegetables. For the sauce, mint, olive oil, balsamic vinegar and soy sauce together and whisk in a blender. Baste the fish with the vegetables and serve.

6. Cod fillet with salami and braised eggplantis Served on the table in the pan in which the sausage is made

You will need:

4 servings

  • 800 g cod fillet
  • 150 g salami
  • 50 ml vegetable oil
  • 1 onion
  • 2 cloves of garlic
  • 1 pod of red sweet pepper
  • 2 tomatoes
  • 100 ml dry white wine

Preparation:chop the Eggplant in small cubes, salt and set aside for about 30 minutes, fold in a colander, rinse with cold water and Pat dry with paper towel. Sausage cut into thin slices, pepper and tomatoes — small cubes. Cod fillet wash with cold water, Pat dry, cut into pieces and cut each horizontally, not cutting through. To put the slices of salami. Fry fish in oil until Golden brown and remove from the pan. In the same oil fry the sliced onion. Add eggplant, peppers and garlic. To extinguish, put tomatoes, pour the wine and simmer for about 15 min. season with Salt and pepper, put on vegetables, fish and cook for another 10 min.
Cooking time: 40 min.

7. Fish snack
You will need:


  • 200 grams of fish (preferably river)
  • 3 tomatoes
  • salt
  • ground black pepper
  • 4 tbsp olive oil
  • lemon juice
  • lettuce leaves
Garlic sauce

  • 4 garlic cloves
  • 150 g of mayonnaise
  • ground black pepper

Preparation:Prepare the fish. Wash, cut and separate the meat from the bones. Small bones removed with a tweezer, holding the fillet over the edge of the bowl (so they are better visible). Then, the resulting fillet cut into small pieces and sprinkle with lemon juice. In skillet, heat 2 table. tablespoons of olive oil. Pieces of fish lightly and season with salt and pepper and fry on both sides. The fish from the pan to put on a paper towel to stack excess fat. Eggplant wash and clean. Then cut along on the plate. The remaining olive oil to warm and fry the eggplant chunks until Golden brown. From the pan put on paper towel to absorb fat. Tomatoes wash and cut into slices. On each slice of eggplant put a slice of fish fillet and tomato slices. Roll rolls and fasten them with wooden skewers. For the sauce peel the garlic, skip through the press and mix with mayonnaise. Season with black pepper to taste. Rolls to sauce. Apply cold on lettuce.
Cooking time: 50 min

8. Perch, baked with vegetables you will Need:

4 servings

  • 2 tbsp lemon juice
  • 1/3 tsp dried thyme
  • 1/3 tsp of dried coriander
  • 30 g greens of dill
  • 300 g frozen mixed vegetables
  • 1 tbsp olive oil
  • 2 cloves of garlic
  • 50 ml cream
  • 200 g grated cheese
  • salt
  • ground black pepper

Preparation:wash fish fillets and dry with paper towel. Sprinkle with lemon juice, sprinkle with thyme, coriander, salt and pepper. Leave for 15 min. dill wash, separate the stems from the leafy branches. The stems, coarsely chop, twigs with leaves chopped. Vegetables slightly thawed. The oven is heated to 180 °C. Form grease with olive oil and lay the fennel stalks. Fish fillet blot with paper towel and put in the dill. Sprinkle with chopped herbs. Garlic clear, skip through the press and mix with cream. Pour over the fish, lay it on the vegetables and sprinkle with cheese. Bake for 40 min.

9. Fish baked with broccoli
You will need:

  • 800 g salmon fillet
  • juice of 1 lemon
  • 2 tbsp olive oil
  • 200 ml cream 20% fat
  • 1 egg
  • a pinch of nutmeg and marjoram
  • 100 g grated cheese
  • salt
  • ground black pepper

Preparation:wash Broccoli. Peel the onions and cut in large rings. Fish wash, dry well and cut into large chunks. Add salt, pepper and sprinkle with nutmeg. Preheat the oven to 160 °C. chop the Broccoli in a blender. Whisk egg with cream, add the marjoram. Connect with broccoli, salt and pepper. In the form pour olive oil, put the onion. Lay on top of fish, pour the egg-cream mass with broccoli, sprinkle with grated cheese and place in oven for 50 min.

10. Casserole with broccoli and trout
You will need:

  • 500 g fillet of trout
  • 200 g cauliflower
  • 200 g broccoli
  • 200 g carrots
  • 100 g of hard cheese
  • 150 ml cream
  • 4 eggs
  • butter
  • salt, freshly ground black pepper, to taste

Preparation:the Oven heated to 200 °C. a baking dish with high sides grease with butter. Broccoli and cauliflower wash and disassemble on inflorescences. Scrape the carrots and cut into slices. In a saucepan boil water, add salt and boil broccoli, cauliflower and carrots for 2-3 minutes until soft. Then drain vegetables in a colander. Trout cut into pieces in the thickness 1,5-2 see to make the sauce. Grate cheese on a fine grater. In a bowl drive egg, add cream, add cheese. Whisk the mixture with a fork or whisk. Season with salt and pepper and add spices to taste, mix well. In the form put, alternating, cauliflower, broccoli, and sliced fish. Vegetables pour sauce. Bake in the oven for 20-30 minutes until browned top. Serve the casserole hot. Bon appetit! published


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