Main dishes

Baked carp with root vegetables and garlic

Carp baked over carrots, parsley root, celery root, and onions with garlic and butter. This one-pan fish and vegetable meal serves 4.

Slovak cuisine · Translated from Slovak ·

Baked carp with root vegetables and garlicSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
55 min
Total time
1 hr 10 min
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Carp baked with root vegetables is a simple oven-baked fish lunch: arrange portions of carp over chopped carrots, parsley root, celery root, and onions, which soften underneath and soak up the juices from the fish. The vegetables double as a side dish.

Ingredients

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Instructions

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  1. Vegetables

    30 min

    Preheat the oven to 200 °C (400 °F). Peel the carrots, parsley root, and celery root and cut into thick sticks. Cut the onions into wedges. Toss with the oil, half the salt, and the sliced garlic. Spread in a roasting pan, pour in the water, and bake for 25 minutes.

  2. Carp

    30 min

    Pat the carp portions dry with a paper towel, score crosswise down to the skin, and season with salt and pepper. Arrange skin-side up over the vegetables, place a piece of butter on each portion, and bake for 25–30 minutes, until the fish is cooked through and the skin is golden.

  3. Serve

    Sprinkle with the parsley and serve with the vegetables from the roasting pan.

Tip: Score the carp crosswise about 5 mm apart, cutting down to the skin. This cuts the small bones into pieces so they are barely noticeable when eating.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
487 kcal
Protein
38 g
Carbohydrates
23 g
of which sugars
7.6 g
Fat
27 g
of which saturates
8.0 g
Fiber
5.4 g
Salt
1.9 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 na koreňovej zelenine s cesnakom

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