Baked Fish with Spaghetti
I made this recipe one day when I found a red fish in the freezer and didn’t feel like heavy meals. It seemed fitting to bake it with vegetables, and since I had half a pack of spaghetti, I tried the combination. Everything came together quickly, without complications, but the result was beyond expectations.
Quick Info
Total time: about 3 hours (including marinating)
Preparation time: 20-25 minutes
Cooking time: 30 minutes in the oven
Servings: 3-4
Difficulty: easy-medium
Recipe type: light lunch or dinner, suitable for ordinary days
Ingredients
1 whole fish (or fillets, I used red fish, about 800-1000 g)
2 large onions
2 carrots
1/2 bell pepper
2-3 tomatoes
4 cloves of garlic
Salt, pepper
1 lemon
Olive oil
1-2 bay leaves
1 large glass of white wine (about 200 ml)
Paprika/red pepper paste and tomato paste, 1 tablespoon of each
1/2 pack of spaghetti (about 250 g)
Preparation Method
1. Thaw the fish if frozen. Once completely thawed, clean it, then dry it well with paper towels. I prefer to score it a few times on each side to allow the flavors to penetrate better.
2. Sprinkle salt and pepper all over, including in the scores. Squeeze the lemon and pour the juice over the fish. Let it marinate in the refrigerator for about 2 hours.
3. Prepare the vegetables: slice the onion into thin rings, the bell pepper into strips, the carrots into rounds, and dice the tomatoes (keep 2-3 thicker slices for the top at the end). Crush the garlic with the knife blade and leave it whole.
4. In a heat-resistant dish, place the onion, bell pepper, carrots, diced tomatoes, and crushed garlic cloves. Gently mix with a little salt and pepper.
5. Brush the marinated fish with a little olive oil and place it on the bed of vegetables. Place the thicker slices of tomato on top.
6. Sprinkle a tablespoon of red pepper paste and tomato paste over and around the fish. Place the bay leaves in the dish.
7. Pour the wine around the fish. Drizzle everything with a little more olive oil.
8. Put the dish in the preheated oven at 180-200°C and let it bake for about 30 minutes. Occasionally, open the oven door and baste the fish with the sauce that forms.
9. Meanwhile, boil the spaghetti according to the package instructions, with salt.
10. When the fish and vegetables are ready, remove the dish and place the cooked pasta around the fish, directly in the sauce from the dish. You can gently mix them with the vegetables or leave them on the side.
11. Serve everything hot, possibly with a little white or rosé wine, if you have it on hand.
Why I make this recipe often
It’s quick to organize if you have the fish already thawed. It doesn’t require complicated steps, and the ingredients are simple. I also like that you can vary the vegetables based on what you have in the fridge. The taste is fresh, it’s not a heavy recipe, and the pasta absorbs the sauce well.
Tips and Variations
Tips
The fish should be well dried after thawing so that it doesn’t release too much water in the dish.
The scores help the flavors penetrate better, don’t skip them if you have a whole fish.
Check halfway through cooking if the sauce hasn’t reduced too much. If needed, add a little more wine or water.
The pasta shouldn’t stay too long in the dish, just enough to soak up the sauce, otherwise, it will become too soft.
Substitutions
You can use any type of fish you like – cod, sea bream, trout, or thicker fillets.
If you don’t have red pepper paste, you can use just tomato paste.
The wine can be omitted or replaced with water if needed, although it adds a unique flavor.
Variations
You can add olives or a few capers for a more intense flavor.
If you want, use other vegetables: celery, zucchini, or even some mushrooms.
You can cut the fish into thin pieces instead of using it whole if you want it to be easier to serve.
Serving Ideas
It pairs well with green salad or a slice of bread, but for me, spaghetti is enough.
It can be served directly from the dish, without other sides.
Frequently Asked Questions
1. Can I use frozen fish fillets?
Yes, just let them thaw completely and pat them dry before cooking.
2. Is it necessary to marinate the fish for two hours?
It’s not mandatory, but I recommend letting it sit for at least an hour. The marinade helps with flavor and tenderness.
3. Can I replace spaghetti with another type of pasta?
Yes, any short pasta works just as well, but I used spaghetti because it absorbs the sauce well.
4. What wine pairs best for cooking?
A dry or semi-dry white wine, but if you don’t have it, you can also use rosé wine.
5. What should I do if the sauce reduces too much in the oven?
Add a little warm wine or water, but no more than half a glass at a time.
Nutritional Values (estimates)
A serving has approximately 350-400 kcal, with 30 g of protein, 8-10 g of fat, 40-45 g of carbohydrates. Values vary depending on the fish and the amount of pasta. It is a balanced meal, with low fats and quite a lot of fiber, thanks to the vegetables.
Storage and Reheating
It’s best served immediately. However, if there are leftovers, it can be stored in the refrigerator for 1 day, in a covered dish. For reheating, I recommend the oven or a pot, on low heat, with a little sauce added if it seems too dry. The pasta will soften if it sits too long, so ideally, it shouldn’t remain for the next day.
I made this recipe one day when I found a red fish in the freezer and didn’t feel like heavy meals. It seemed fitting to bake it with vegetables, and since I had half a pack of spaghetti, I tried the combination. Everything came together quickly, without complications, but the result was beyond expectations.
Quick Info
Total time: about 3 hours (including marinating)
Preparation time: 20-25 minutes
Cooking time: 30 minutes in the oven
Servings: 3-4
Difficulty: easy-medium
Recipe type: light lunch or dinner, suitable for ordinary days
Ingredients
1 whole fish (or fillets, I used red fish, about 800-1000 g)
2 large onions
2 carrots
1/2 bell pepper
2-3 tomatoes
4 cloves of garlic
Salt, pepper
1 lemon
Olive oil
1-2 bay leaves
1 large glass of white wine (about 200 ml)
Paprika/red pepper paste and tomato paste, 1 tablespoon of each
1/2 pack of spaghetti (about 250 g)
Preparation Method
1. Thaw the fish if frozen. Once completely thawed, clean it, then dry it well with paper towels. I prefer to score it a few times on each side to allow the flavors to penetrate better.
2. Sprinkle salt and pepper all over, including in the scores. Squeeze the lemon and pour the juice over the fish. Let it marinate in the refrigerator for about 2 hours.
3. Prepare the vegetables: slice the onion into thin rings, the bell pepper into strips, the carrots into rounds, and dice the tomatoes (keep 2-3 thicker slices for the top at the end). Crush the garlic with the knife blade and leave it whole.
4. In a heat-resistant dish, place the onion, bell pepper, carrots, diced tomatoes, and crushed garlic cloves. Gently mix with a little salt and pepper.
5. Brush the marinated fish with a little olive oil and place it on the bed of vegetables. Place the thicker slices of tomato on top.
6. Sprinkle a tablespoon of red pepper paste and tomato paste over and around the fish. Place the bay leaves in the dish.
7. Pour the wine around the fish. Drizzle everything with a little more olive oil.
8. Put the dish in the preheated oven at 180-200°C and let it bake for about 30 minutes. Occasionally, open the oven door and baste the fish with the sauce that forms.
9. Meanwhile, boil the spaghetti according to the package instructions, with salt.
10. When the fish and vegetables are ready, remove the dish and place the cooked pasta around the fish, directly in the sauce from the dish. You can gently mix them with the vegetables or leave them on the side.
11. Serve everything hot, possibly with a little white or rosé wine, if you have it on hand.
Why I make this recipe often
It’s quick to organize if you have the fish already thawed. It doesn’t require complicated steps, and the ingredients are simple. I also like that you can vary the vegetables based on what you have in the fridge. The taste is fresh, it’s not a heavy recipe, and the pasta absorbs the sauce well.
Tips and Variations
Tips
The fish should be well dried after thawing so that it doesn’t release too much water in the dish.
The scores help the flavors penetrate better, don’t skip them if you have a whole fish.
Check halfway through cooking if the sauce hasn’t reduced too much. If needed, add a little more wine or water.
The pasta shouldn’t stay too long in the dish, just enough to soak up the sauce, otherwise, it will become too soft.
Substitutions
You can use any type of fish you like – cod, sea bream, trout, or thicker fillets.
If you don’t have red pepper paste, you can use just tomato paste.
The wine can be omitted or replaced with water if needed, although it adds a unique flavor.
Variations
You can add olives or a few capers for a more intense flavor.
If you want, use other vegetables: celery, zucchini, or even some mushrooms.
You can cut the fish into thin pieces instead of using it whole if you want it to be easier to serve.
Serving Ideas
It pairs well with green salad or a slice of bread, but for me, spaghetti is enough.
It can be served directly from the dish, without other sides.
Frequently Asked Questions
1. Can I use frozen fish fillets?
Yes, just let them thaw completely and pat them dry before cooking.
2. Is it necessary to marinate the fish for two hours?
It’s not mandatory, but I recommend letting it sit for at least an hour. The marinade helps with flavor and tenderness.
3. Can I replace spaghetti with another type of pasta?
Yes, any short pasta works just as well, but I used spaghetti because it absorbs the sauce well.
4. What wine pairs best for cooking?
A dry or semi-dry white wine, but if you don’t have it, you can also use rosé wine.
5. What should I do if the sauce reduces too much in the oven?
Add a little warm wine or water, but no more than half a glass at a time.
Nutritional Values (estimates)
A serving has approximately 350-400 kcal, with 30 g of protein, 8-10 g of fat, 40-45 g of carbohydrates. Values vary depending on the fish and the amount of pasta. It is a balanced meal, with low fats and quite a lot of fiber, thanks to the vegetables.
Storage and Reheating
It’s best served immediately. However, if there are leftovers, it can be stored in the refrigerator for 1 day, in a covered dish. For reheating, I recommend the oven or a pot, on low heat, with a little sauce added if it seems too dry. The pasta will soften if it sits too long, so ideally, it shouldn’t remain for the next day.