Fish

Serbian-style baked carp with potatoes and peppers

Carp baked over thinly sliced potatoes with onions, red peppers, tomatoes, and sweet paprika, all in one roasting pan. Serves four.

Balkan cuisine · Translated from Slovak ·

Serbian-style baked carp with potatoes and peppersSave on Pinterest

Recipe at a glance

Prep time
20 min
Cook time
50 min
Total time
1 hr 10 min
Temperature
200 °C (400 °F)
Servings
4 servings
Difficulty
Easy
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Serbian-style carp bakes in one roasting pan with its side dish: arrange portions of carp over sliced potatoes with onions, sweet red peppers, and sweet paprika, then top with tomato slices. The potatoes soak up the juices from the fish and vegetables.

Ingredients

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Instructions

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  1. Prepare the carp

    10 min

    Pat the carp portions dry with a paper towel. Make crosswise cuts through the flesh down to the skin. Season with salt and pepper and drizzle with lemon juice.

  2. Prepare the potatoes and vegetables

    10 min

    Preheat the oven to 200 °C (400 °F). Peel the potatoes and cut them into thin slices, slice the onions into half-moons, and cut the sweet peppers into strips. Toss them in a bowl with the oil, sweet paprika, and remaining salt, then spread in a roasting pan.

  3. Bake the potatoes

    20 min

    Bake the potatoes for 20 minutes at 200 °C (400 °F), until they begin to soften.

  4. Add the fish

    30 min

    Place the carp skin-side up on the potatoes, arrange the tomato slices on top, and bake for another 25–30 minutes, until the fish is cooked through and the potatoes are tender.

Tip: Cut the potatoes into thin slices, about 3 mm thick; thicker slices would not soften by the time the fish is cooked.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
596 kcal
Protein
42 g
Carbohydrates
50 g
of which sugars
9.7 g
Fat
26 g
of which saturates
3.8 g
Fiber
8.7 g
Salt
2.5 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 po srbsky zapečený so zemiakmi a paprikou

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