Sometimes I crave a meal that can be made without too much hassle, so I choose a simple oven-baked fish with vegetables. I don’t use special techniques, nor do I complicate the recipe. Today I had a carp that I portioned, placed in a dish with potatoes and onions, and seasoned directly in the tray. It smells like home when you take it out of the oven, but it’s not hard to make at all.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 15 minutes (for cleaning, cutting, and placing in the tray)
Baking time: 50-60 minutes (depending on the oven and the thickness of the fish slices)
Servings: 3-4 people
Difficulty: easy
Recipe type: main, fish-based, for lunch or dinner
Ingredients
1 kg carp (cleaned and sliced)
300 g potatoes (diced)
1 large onion (sliced thinly)
3-4 garlic cloves
2-3 tablespoons oil
Salt
Dried basil (to taste)
Dried marjoram (to taste)
Preparation method
1. Clean the carp and cut it into suitable slices. I prefer to leave pieces neither too thick nor too thin, so they don’t dry out quickly in the oven.
2. Place the fish in a suitable baking dish. The slices should be laid out loosely, not overlapping.
3. Add the diced potatoes, thinly sliced onion, and garlic cloves among the pieces of fish. You don’t need to mix them too much, just distribute them as evenly as possible.
4. Sprinkle salt over all the ingredients, then basil and marjoram to taste. I didn’t add other spices – the basil and marjoram provide enough flavor.
5. Drizzle everything with 2-3 tablespoons of oil, without overdoing it.
6. Place the dish in the preheated oven at 180°C. I don’t cover the dish; the fish and potatoes form a nice crust on top.
7. Leave in the oven until the potatoes are well cooked. Depending on the oven, it takes about 50-60 minutes. You can check the potatoes with a fork – if it goes in easily, they are done.
Why I make this recipe often
I use it often because it doesn’t require much attention, the ingredients are simple, and the result is filling. The carp cooks well in the oven, and the potatoes absorb the flavor of the fish. You don’t dirty too many dishes, and there’s no need to stand by the stove.
Tips and variations
Tips
Don’t overcrowd the dish too much, so the fish doesn’t boil in its own juices.
If the fish is very fresh, don’t overdo it with the spices.
Cut the potatoes into medium cubes to bake evenly with the fish.
Substitutions
You can use another firm-textured freshwater fish if you can’t find carp.
White onion can be replaced with red onion, but the taste will be slightly different.
Variations
You can add carrot rounds if you want more vegetables.
If you don’t like basil or marjoram, you can use just salt and pepper.
Serving ideas
Serve the fish with a slice of lemon, even if it’s not in the basic recipe.
It goes well with a simple green salad or pickles.
Frequently asked questions
Can the fish be marinated beforehand?
It’s not necessary for this recipe, but if you want, you can drizzle the slices with a little lemon juice and let them chill for 10-15 minutes.
Can I use new potatoes?
Yes, they work well, but the baking time may be shorter by 10-15 minutes.
If I don’t have basil and marjoram, what can I use?
You can use just salt and pepper. Other dried herbs, like thyme, can work, but the taste will be different.
Can it be made with fish fillets?
Yes, but the baking time decreases. Fillets can dry out more quickly, so check after 30-35 minutes.
Nutritional values
Approximately, one serving has about 320-350 kcal.
Protein: 25-30g
Fats: 12-15g (varies depending on the amount of oil and the type of fish used)
Carbohydrates: 20-25g (depending on the size of the potatoes)
Values are indicative, as they depend on the size of the fish and potatoes used.
Storage and reheating
It can be stored in the refrigerator in a closed container for 1 day. When reheating, the potatoes become softer, but it’s not bothersome. The fish reheats easily in the oven or microwave, but I don’t recommend keeping it for more than a day, so it doesn’t take on a fridge taste.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 15 minutes (for cleaning, cutting, and placing in the tray)
Baking time: 50-60 minutes (depending on the oven and the thickness of the fish slices)
Servings: 3-4 people
Difficulty: easy
Recipe type: main, fish-based, for lunch or dinner
Ingredients
1 kg carp (cleaned and sliced)
300 g potatoes (diced)
1 large onion (sliced thinly)
3-4 garlic cloves
2-3 tablespoons oil
Salt
Dried basil (to taste)
Dried marjoram (to taste)
Preparation method
1. Clean the carp and cut it into suitable slices. I prefer to leave pieces neither too thick nor too thin, so they don’t dry out quickly in the oven.
2. Place the fish in a suitable baking dish. The slices should be laid out loosely, not overlapping.
3. Add the diced potatoes, thinly sliced onion, and garlic cloves among the pieces of fish. You don’t need to mix them too much, just distribute them as evenly as possible.
4. Sprinkle salt over all the ingredients, then basil and marjoram to taste. I didn’t add other spices – the basil and marjoram provide enough flavor.
5. Drizzle everything with 2-3 tablespoons of oil, without overdoing it.
6. Place the dish in the preheated oven at 180°C. I don’t cover the dish; the fish and potatoes form a nice crust on top.
7. Leave in the oven until the potatoes are well cooked. Depending on the oven, it takes about 50-60 minutes. You can check the potatoes with a fork – if it goes in easily, they are done.
Why I make this recipe often
I use it often because it doesn’t require much attention, the ingredients are simple, and the result is filling. The carp cooks well in the oven, and the potatoes absorb the flavor of the fish. You don’t dirty too many dishes, and there’s no need to stand by the stove.
Tips and variations
Tips
Don’t overcrowd the dish too much, so the fish doesn’t boil in its own juices.
If the fish is very fresh, don’t overdo it with the spices.
Cut the potatoes into medium cubes to bake evenly with the fish.
Substitutions
You can use another firm-textured freshwater fish if you can’t find carp.
White onion can be replaced with red onion, but the taste will be slightly different.
Variations
You can add carrot rounds if you want more vegetables.
If you don’t like basil or marjoram, you can use just salt and pepper.
Serving ideas
Serve the fish with a slice of lemon, even if it’s not in the basic recipe.
It goes well with a simple green salad or pickles.
Frequently asked questions
Can the fish be marinated beforehand?
It’s not necessary for this recipe, but if you want, you can drizzle the slices with a little lemon juice and let them chill for 10-15 minutes.
Can I use new potatoes?
Yes, they work well, but the baking time may be shorter by 10-15 minutes.
If I don’t have basil and marjoram, what can I use?
You can use just salt and pepper. Other dried herbs, like thyme, can work, but the taste will be different.
Can it be made with fish fillets?
Yes, but the baking time decreases. Fillets can dry out more quickly, so check after 30-35 minutes.
Nutritional values
Approximately, one serving has about 320-350 kcal.
Protein: 25-30g
Fats: 12-15g (varies depending on the amount of oil and the type of fish used)
Carbohydrates: 20-25g (depending on the size of the potatoes)
Values are indicative, as they depend on the size of the fish and potatoes used.
Storage and reheating
It can be stored in the refrigerator in a closed container for 1 day. When reheating, the potatoes become softer, but it’s not bothersome. The fish reheats easily in the oven or microwave, but I don’t recommend keeping it for more than a day, so it doesn’t take on a fridge taste.