Main dishes

Baked carp with bulgur, peppers, and tomatoes

Carp portions bake over bulgur, bell peppers, onion, and tomatoes in vegetable broth for a one-pan fish meal that serves four.

Balkan cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
15 min
Cook time
40 min
Total time
55 min
Servings
4 servings
Difficulty
Easy
Cuisine
Balkan
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Baked carp with bulgur is a one-pan meal: pour hot broth over bulgur and vegetables, then lay the carp portions on top and bake everything together. The bulgur absorbs the juices from the fish and vegetables.

Ingredients

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Instructions

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  1. Bulgur

    10 min

    Preheat the oven to 200 °C (400 °F). Cut the bell peppers and onion into strips and dice the tomatoes. In a baking dish, toss the vegetables with the bulgur, 2 tbsp of the oil, the paprika, and half the salt, then pour in the hot broth.

  2. Carp

    5 min

    Pat the carp portions dry and make crosswise cuts through the flesh down to the skin. Season with the remaining salt and the pepper, brush with the remaining oil, and place skin-side up on the bulgur.

  3. Bake

    35 min

    Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 15 minutes, until the bulgur has absorbed the liquid and the carp skin is golden.

Tip: Keep the baking dish covered for the first 20 minutes so the bulgur can finish cooking in the steam. If left uncovered, the surface will dry out before the bulgur softens.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
560 kcal
Protein
44 g
Carbohydrates
48 g
of which sugars
5.9 g
Fat
22 g
of which saturates
3.8 g
Fiber
9.0 g
Salt
2.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kapor pečený s bulgurom, paprikou a paradajkami

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