Baked fish

Name: Baked fish - Fabiana O.
Ingredients: 1 fish weighing 2; 3 kg; 1 carrot; 1 onion; 1 tomato; 1 small lemon; fish spices; 2 links of broth / tomatoes in broth; 2; 3 tablespoons of oil; 1 bay leaf; 2 cloves of garlic

Fish - Baked fish by Fabiana O. - Recipia

I made this baked carp for the first time and was pleased with the result. The fish was caught by my father-in-law, so I started with a large fish, weighing about 2-3 kilograms. The recipe is not complicated: the fish is cleaned, filled with slices of tomato, lemon, and garlic, and then baked in a tray over the vegetables placed at the bottom. The broth sauce and the juices left in the tray are used from time to time to baste it during baking. Quick Info Preparation time: not specified; depends on cleaning the fish and preparing the vegetables Baking time: about 1 hour Total time: about 1 hour plus preparation time Servings: number not specified; a 2-3 kg fish is enough for several servings Difficulty: easy Recipe type: baked carp, baked fish Ingredients 1 carp or other fish weighing about 2-3 kg 1 carrot 1 onion 1 tomato 1 small lemon Fish spices 2 tablespoons of broth or canned tomatoes 2-3 tablespoons of oil 1 bay leaf 2 cloves of garlic A little water, for diluting the broth Preparation method 1. Clean the fish and wash it well. If you prefer, you can remove the head before baking, as I did. The fish can also be left whole. 2. Slice the onion, carrot, tomato, garlic, and lemon into rounds or slices. The slices do not need to be very thin, especially the tomato and lemon, as they need to remain firm enough to fit into the slits of the fish. 3. Grease the tray with a little oil. Place the onion, carrot, garlic, and bay leaf at the bottom. The vegetables will sit under the fish and will come into contact with the sauce formed during baking. 4. Score the fish on both sides. Make deep enough slits to insert the slices of tomato and lemon, but without detaching the meat from the bone. 5. Season the fish with the fish spices, both on the outside and in the slits made. The amount of spices is not mentioned in the recipe, so use to taste and depending on how salty the purchased mixture is. 6. Alternately insert a slice of tomato and a slice of lemon into each slit. Inside the fish, place one slice of lemon, two slices of tomato, and a little garlic. 7. Place the fish in the tray, over the prepared vegetables. 8. Put the two tablespoons of broth in a small bowl and dissolve them with a little water. Lightly season this mixture, as for a sauce, then pour it into the tray around the fish. 9. Place the tray in the oven and let the fish bake for about an hour. The time is approximate and may vary depending on the size of the fish and the oven, but the basic recipe indicates about 60 minutes. 10. From time to time, take some of the sauce formed in the tray with a spoon and pour it over the fish. This step is repeated during baking, so that the fish is moistened with the sauce from the tray. Why I make the recipe often Although I prepared the fish this way for the first time, it is a recipe I would repeat because it doesn’t require many ingredients or complicated procedures. The fish bakes together with the vegetables, and the slices of lemon and tomato placed in the slits help it gain flavor as it sits in the oven. Additionally, the sauce from the tray can be used directly over the serving. Tips Clean and wash the fish well before seasoning it. If the fish is whole and has a head, you can leave it or remove it. Both options are indicated in the original recipe. The slits should be made on both sides, so that the slices of lemon and tomato can be inserted into the meat. If they are too small, the slices will fall into the tray. The broth is dissolved with a little water before being placed in the tray. This way, a sauce is formed more easily that can be taken with a spoon and poured over the fish during baking. Basting the fish should be done from time to time, using the liquid from the tray. There is no need to completely remove the fish from the oven; you can pull the tray slightly out and take the sauce with a spoon. The amount of fish spices is not set exactly. Keep in mind how salty the mixture used is and avoid putting too much from the start. Substitutions The broth can be replaced with canned tomatoes, as mentioned in the ingredient list. In this case, the tomatoes are placed in the tray along with their liquid, and the mixture can be diluted with a little water if it is too thick. Carp is the fish used in the recipe, but the instructions are formulated for a fish weighing about 2-3 kg. If you use another fish, the baking time may differ, depending on its size. Variations A simple variation is to keep the fish whole, with the head, instead of removing it. The recipe allows for both options. You can distribute the slices of tomato and lemon differently, but it is important to keep some slices inside the fish as well. Garlic can be placed both in the slits and inside, according to the recipe. For a version with a more pronounced sauce flavor, you can use canned tomatoes instead of plain broth, without changing the rest of the steps. Serving ideas The fish is served with the sauce and vegetables from the tray. The sauce made from broth, oil, and the juices left by the fish can be spooned over the serving. Before serving, carefully remove the slices of lemon and check the portion for bones, especially if the fish is carp. Frequently asked questions Can I leave the head on the fish? Yes. In the original recipe, the head was removed, but the fish can also be baked whole. How long does carp bake in the oven? The recipe indicates about an hour. The time may vary depending on the weight of the fish and the oven, as the source does not specify the baking temperature. Should I put water over the fish? No, do not put water directly over the fish. The broth is dissolved in a little water and poured into the tray around the fish to form the sauce. Why is the fish basted during baking? The sauce from the tray is taken with a spoon and poured over the fish from time to time. This way, the surface of the fish is moistened with the sauce formed in the tray. Can I use canned tomatoes instead of plain broth? Yes. The ingredient list mentions both broth and canned tomatoes. If the mixture is thick, you can dilute it with a little water before putting it in the tray. Nutritional values The values below are estimates and cannot be calculated exactly without knowing how much meat is obtained from the fish, how much sauce is consumed, and what type of spices are used. For a serving of about 150 g of fish meat, with a little sauce and vegetables, it can be estimated: Calories: approximately 250-350 kcal Protein: approximately 30-38 g Fat: approximately 10-18 g Carbohydrates: approximately 4-8 g Most of the protein comes from the fish, and the fats come from the fish and the oil used in the tray. The broth, tomato, onion, carrot, and lemon contribute a smaller amount of carbohydrates. The values may be higher if a lot of sauce is consumed or if the fish is fattier. Storage and reheating Leftover fish is stored in the refrigerator, in a covered container, after it has cooled. Since the source does not specify a storage time, it is recommended to consume it as soon as possible and not leave it at room temperature. When reheating, use the sauce from the tray and heat the fish gradually, so it does not dry out. Reheating in the oven is suitable if you have a larger amount, and the sauce can be poured over before heating. The fish is best fresh, but the sauce helps maintain a more pleasant texture when reheated.

Baked fish

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