Baked carp on a bed of vegetables

Name: Baked carp on a bed of vegetables
Total time: 55 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 carp (about 1.2 kg), cleaned and cut into 4 steaks; 1 lemon, juiced; 3 tbsp olive oil; 3 peppers, cut into strips; 3 tomatoes, sliced; 2 onions, sliced into rings; 3 cloves garlic; 1 tsp paprika; 1 bunch parsley; salt, pepper

Time: 55 min (about 20 min hands-on)4 servingsapprox. 380 kcal / serving (estimated)approx. 35 g protein / serving

Carp is the best-known fish of Hungarian cooking, and it is good for more than breading and frying. Here it roasts in the oven on a bed of peppers, tomatoes and onions, so the flesh stays juicy while the vegetables catch the cooking juices. It is lighter than the breaded version and less work too, because the oven does most of the job.

Baked carp on a bed of vegetables (illustration)

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Method

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Salt the carp steaks, sprinkle with lemon juice and leave for 10 minutes.
Heat the oven to 200 °C.
Grease a baking tray with olive oil, fill it with the onions, peppers, tomatoes and garlic, and season with salt and pepper.
Lay the fish steaks on the vegetables, dust with paprika and drizzle with the remaining oil.
Bake for 30-35 minutes until the flesh flakes easily from the bones; scatter with parsley and serve with bread or boiled potatoes.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Score the skin of the carp steaks closely, every 5 millimetres, so that the fine bones soften during roasting and are less of a nuisance when eating.
Rest the carp with just lemon juice and salt for 10 minutes. That is enough to reduce the muddy taste of the fish without softening the flesh.
The vegetable bed doubles as a sauce for the roast fish, so spoon the juices left in the tin over the steaks when serving, and offer bread alongside.

Frequently asked questions

Can I use filleted carp?

Yes, but fillets cook faster, so check them after 20-25 minutes. Steaks on the bone stay juicier, so choose those if you can.

Can frozen fish be used for this recipe?

Yes, but thaw it slowly in the fridge and then pat it thoroughly dry. Frozen fish releases more liquid, so allow time towards the end of roasting for the sauce to thicken.

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