Carp with onion in the oven

Name: Carp with onion in the oven - Constantina B.
Ingredients: 1 carp of 1.5 kg; 4 onions; 2 stalks of celery; 2 green peppers [I had frozen on stock]; 1 tablespoon of red kapia paste; 50 g of smoked bacon; 100 ml of white wine; 100 ml of oil; salt; pepper; green onion tops.

Over - Carp with onion in the oven by Constantina B. - Recipia

Carp with onions in the oven Spring doesn’t pass without me preparing a fish recipe. I noticed that the onions are starting to sprout in the pantry, so I use them generously. I took out two green peppers left over from last season from the freezer, so they wouldn’t go to waste. Generally, I try not to let anything go to waste, so this oven-baked carp recipe is suitable when I have fresh or frozen fish and some leftover vegetables. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Cooking/baking time: 20 minutes Servings: 4-6 (depends on the size of the carp and how much each person eats) Difficulty: easy to medium Recipe type: dinner or family meal with oven-baked fish Ingredients 1 carp of about 1.5 kg, cleaned 4 large onions 2 stalks of celery 2 green peppers (can also be from the freezer) 1 tablespoon red bell pepper paste 50 g smoked bacon 100 ml white wine 100 ml oil salt pepper chopped green onion (for decoration) Preparation method 1. Clean the carp if it’s not already done. Wash it, drain well, and salt it on all sides and inside. Let it sit with salt while you prepare the vegetables. 2. Clean the onions, wash, and chop them finely. Cut the green peppers into suitable cubes. Chop the celery stalks as finely as possible. 3. In a large skillet, heat the oil. Add the chopped onion, celery, and peppers. Sauté everything over medium heat, stirring occasionally, until the onion becomes translucent and the vegetables soften, about 7-8 minutes. 4. Towards the end, add the bell pepper paste, thinly sliced bacon, salt, and pepper to the skillet. Mix gently for another 2 minutes, just enough for the bacon to melt slightly. 5. Take a ceramic or non-stick baking dish. Place the carp in the dish. Using a spoon, place some of the sautéed vegetables inside the fish. Spread the remaining vegetables over and around the fish. 6. Place the dish in the preheated oven at 180°C. Bake for 20 minutes. 7. After the first 10 minutes, open the oven and drizzle the fish with white wine. There’s no need to turn the fish or stir. 8. After the baking time is up, remove the dish and let it sit for 5 minutes to cool. 9. Sprinkle finely chopped green onions over the fish, directly in the dish. Why I make this recipe often It’s simple, doesn’t require much attention, and works well when I have whole fish and leftover vegetables. It can be easily adapted to whatever I have in the fridge or freezer. The carp comes out tender, the vegetables are quite sweet and flavorful, and the portions are generous. Tips and Variations Tips Don’t use too much oil, as the fish will also release some fat. If the bacon is very salty, reduce the added salt for the vegetables. Check the fish after 20 minutes – if it’s very large, leave it in a bit longer. Choose a dry white wine, not semi-sweet. Substitutions You can use any type of pepper (red, yellow) if you don’t have green. The bell pepper paste can be replaced with pepper paste or thick tomato paste, but the taste will be slightly different. Smoked bacon can be omitted if you don’t have it, but it adds a special flavor. Celery can be replaced with a small piece of root celery. Variations The recipe also works with other medium-sized fish – carp, catfish, or large perch. If you don’t want to use green onions at the end, you can sprinkle dill or parsley. Serving Ideas It’s best to serve the fish hot, directly from the dish, with the vegetables on top. You can serve a simple salad with green leaves on the side, or, if you want something more substantial, a side of boiled potatoes. Frequently Asked Questions What do I do if the fish doesn’t fit in the dish? Cut it in half or into large pieces, placing them side by side with the vegetables. Can I use frozen fish? Yes, but it needs to be thoroughly thawed and dried with a towel before salting. Can it be made without wine? Yes, but the absence of wine will slightly change the final flavor. You can add a few drops of lemon juice towards the end. Is it mandatory to add bacon? No, but smoked bacon adds a richer flavor. If you don’t want to or don’t have it, you can omit it. What type of dish is more suitable? An ideal dish is ceramic or non-stick, so the vegetables and fish don’t stick. Nutritional Values Approximately, for one serving (out of 6): Calories: 350-400 kcal Protein: 28-30 g Fat: 20-22 g (depending on how much oil and bacon is used) Carbohydrates: 10-12 g (mainly from vegetables) Values may vary depending on how much oil remains in the dish and how large the fish portion is. The recipe is hearty, with a good protein intake, and the vegetables keep everything light. Storage and Reheating If there are leftovers, the fish can be stored in the fridge, covered, for a maximum of 2 days. When reheating, it’s recommended to heat only what you will eat, in the oven or microwave, but the texture will not be as good as freshly taken out of the oven. I do not recommend long-term storage or freezing after cooking.

Carp with onion in the oven

Tags

Categories