When I defrosted a larger pack of carp, I ended up using it in two ways to avoid wasting anything. I grilled part of it simply, and the rest I prepared in a brine with tomato sauce and garlic. It's a recipe I've made before when I had more fish, especially when I have thicker slices or irregular pieces left over from filleting. It doesn't take long, and the ingredients are simple; I usually have them in the fridge or pantry.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes (plus 30 minutes for brining)
Cooking time: 20-25 minutes
Servings: 4
Difficulty: medium
Recipe type: main course, traditional
Ingredients
4 slices of carp
2-3 ripe tomatoes
half a bell pepper
1 head of garlic
1 small hot pepper
fresh parsley, chopped
salt
pepper
Preparation method
1. Wash the carp slices well and dry them with a paper towel or clean cloth. Sprinkle salt on all sides and set aside for about 30 minutes. If you have larger pieces, cut them in half for more even cooking.
2. Heat the grill or stovetop. Place the fish on the grill and cook it on both sides until it is lightly browned all over. You don’t need to cook it too long, just enough to form a crust. Remove the pieces to a plate.
3. Meanwhile, place the tomatoes and bell pepper on the stovetop or in a pan to roast slightly. When the skin starts to peel, remove them from the heat, peel, and chop them finely.
4. Put the tomatoes and bell pepper in a small pot with a cup of water (about 150 ml). Let it simmer on low heat, stirring occasionally, until the vegetables are well softened.
5. Peel the head of garlic, crush the cloves, and add them to the sauce once the vegetables are cooked. Add the chopped parsley, a few thin slices of hot pepper, salt, and pepper to taste. Mix everything and let it simmer for another 2-3 minutes.
6. Pour the hot sauce over the browned carp pieces while they are still warm. The sauce should cover the fish well and penetrate while it’s hot.
7. Serve immediately, with warm polenta on the side. The recipe works best while everything is fresh, especially if you have seasonal tomatoes.
Why I make the recipe often
I cook it whenever I have extra fish, especially when it comes to carp or other fish with large bones. I like that I don’t have to complicate things, and the basic ingredients provide flavor and aroma effortlessly. It’s also useful because it can be prepared quickly for several people.
Tips and variations
Tips
If the fish has thick skin, you can lightly score it before placing it on the grill. Don’t let it dry out too much on the heat.
For the sauce, if the tomatoes aren’t sweet enough, a small pinch of sugar can be added, but it’s not mandatory.
Substitutions
Carp can be replaced with catfish or another firm-fleshed fish. If you can’t find fresh hot pepper, use paprika.
Variations
You can add a few slices of roasted onion to the sauce.
It can also be made with fish fillets, but the grilling time needs to be adjusted to avoid drying out.
Serving ideas
I most often serve it with steaming polenta. It also goes well with boiled potatoes, but polenta holds the sauce better.
Frequently asked questions
1. Can I use frozen fish for this recipe?
Yes, frozen fish works too. It needs to be completely defrosted, then drained and dried well before salting and grilling.
2. Do I need to roast the vegetables on the stovetop, or can they be used raw?
For the typical brine flavor, it’s recommended to roast them, but if you’re in a hurry, raw can work too, although the flavor will be different.
3. How spicy will it be if I use the whole pepper?
It depends on the type of pepper used. If you don’t want it too spicy, add the pepper gradually or use just a few slices.
4. Can I store leftovers in the fridge?
Yes, but the texture of the fish changes slightly after reheating. I recommend consuming it as fresh as possible.
5. If I don’t have a grill, can I cook the fish in a pan?
Yes, you can use a grill pan or even a regular pan, with no oil or very little.
Nutritional values
Estimated per serving: about 200-250 kcal, of which 25-30 g protein, 10-12 g fat (depending on how fatty the fish is), and 5-7 g carbohydrates, mostly from vegetables. Values are approximate and can vary based on the size and type of fish.
Storage and reheating
It can be stored in the fridge for a day, covered, but reheating changes the texture of the fish and the sauce may thicken. It’s best consumed immediately after preparation. If you do have leftovers, reheat them on low heat, covered, so the fish doesn’t dry out.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes (plus 30 minutes for brining)
Cooking time: 20-25 minutes
Servings: 4
Difficulty: medium
Recipe type: main course, traditional
Ingredients
4 slices of carp
2-3 ripe tomatoes
half a bell pepper
1 head of garlic
1 small hot pepper
fresh parsley, chopped
salt
pepper
Preparation method
1. Wash the carp slices well and dry them with a paper towel or clean cloth. Sprinkle salt on all sides and set aside for about 30 minutes. If you have larger pieces, cut them in half for more even cooking.
2. Heat the grill or stovetop. Place the fish on the grill and cook it on both sides until it is lightly browned all over. You don’t need to cook it too long, just enough to form a crust. Remove the pieces to a plate.
3. Meanwhile, place the tomatoes and bell pepper on the stovetop or in a pan to roast slightly. When the skin starts to peel, remove them from the heat, peel, and chop them finely.
4. Put the tomatoes and bell pepper in a small pot with a cup of water (about 150 ml). Let it simmer on low heat, stirring occasionally, until the vegetables are well softened.
5. Peel the head of garlic, crush the cloves, and add them to the sauce once the vegetables are cooked. Add the chopped parsley, a few thin slices of hot pepper, salt, and pepper to taste. Mix everything and let it simmer for another 2-3 minutes.
6. Pour the hot sauce over the browned carp pieces while they are still warm. The sauce should cover the fish well and penetrate while it’s hot.
7. Serve immediately, with warm polenta on the side. The recipe works best while everything is fresh, especially if you have seasonal tomatoes.
Why I make the recipe often
I cook it whenever I have extra fish, especially when it comes to carp or other fish with large bones. I like that I don’t have to complicate things, and the basic ingredients provide flavor and aroma effortlessly. It’s also useful because it can be prepared quickly for several people.
Tips and variations
Tips
If the fish has thick skin, you can lightly score it before placing it on the grill. Don’t let it dry out too much on the heat.
For the sauce, if the tomatoes aren’t sweet enough, a small pinch of sugar can be added, but it’s not mandatory.
Substitutions
Carp can be replaced with catfish or another firm-fleshed fish. If you can’t find fresh hot pepper, use paprika.
Variations
You can add a few slices of roasted onion to the sauce.
It can also be made with fish fillets, but the grilling time needs to be adjusted to avoid drying out.
Serving ideas
I most often serve it with steaming polenta. It also goes well with boiled potatoes, but polenta holds the sauce better.
Frequently asked questions
1. Can I use frozen fish for this recipe?
Yes, frozen fish works too. It needs to be completely defrosted, then drained and dried well before salting and grilling.
2. Do I need to roast the vegetables on the stovetop, or can they be used raw?
For the typical brine flavor, it’s recommended to roast them, but if you’re in a hurry, raw can work too, although the flavor will be different.
3. How spicy will it be if I use the whole pepper?
It depends on the type of pepper used. If you don’t want it too spicy, add the pepper gradually or use just a few slices.
4. Can I store leftovers in the fridge?
Yes, but the texture of the fish changes slightly after reheating. I recommend consuming it as fresh as possible.
5. If I don’t have a grill, can I cook the fish in a pan?
Yes, you can use a grill pan or even a regular pan, with no oil or very little.
Nutritional values
Estimated per serving: about 200-250 kcal, of which 25-30 g protein, 10-12 g fat (depending on how fatty the fish is), and 5-7 g carbohydrates, mostly from vegetables. Values are approximate and can vary based on the size and type of fish.
Storage and reheating
It can be stored in the fridge for a day, covered, but reheating changes the texture of the fish and the sauce may thicken. It’s best consumed immediately after preparation. If you do have leftovers, reheat them on low heat, covered, so the fish doesn’t dry out.