River Fish Baked with Onions
by Editorial Staff
River fish, baked in the oven according to this concise and unpretentious recipe, turns out to be tender, juicy, and very tasty. The secret is simple – the fish is baked in small pieces, which allows spices and onions to saturate the fish fillet with aromas and flavors as much as possible. It will take a minimum of effort on your part, but you will be more than satisfied with the result!
Cook: 50 minutes
Servings: 6
Ingredients
- River fish (I have carp) – 1.2 kg, peeled, without head
- Bulb onions (large) – 1 pc.
- Sunflower oil – 1 tbsp
- Butter – 40 g
- Bay leaf – 1 pc.
- Salt to taste
- Black peppercorns – 0.5 teaspoon.
- Water – 350 ml
Directions
- I will cook carp, but according to this recipe, you can bake absolutely any river fish. So, clean the fish from the scales, gut it, cut off the head and fins. The head can then be used to make fish broth. Rinse the fish and pat dry inside and out with a paper towel.
- Cut the prepared fish crosswise into 3 cm pieces.
- If the fish is large, like mine, cut each piece in half.
- Peel a large onion, cut into thin half-rings. Grease a baking dish with sunflower oil. Place half of the onion on the bottom of the dish.
- Salt the pieces of fish and put on the onion in one layer.
- Spread the black peppercorns and bay leaf pieces over the fish.
- Then put the second part of the onion on the fish and spread the pieces of butter in a chaotic manner.
- Pour boiled water over the river fish so that the liquid reaches the middle of the pieces. The water can be hot or cold.
- Place the fish dish in the oven preheated to 180 degrees. Bake the fish and onions for about 30-40 minutes.
- Serve hot baked river fish with any simple side dish (ideally mashed potatoes).
Enjoy your meal!
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