Main dishes

Sheet-pan carp with new potatoes and garlic

Carp fillets coated in garlic-paprika oil and baked on a sheet pan with skin-on new potatoes and onion for a one-pan meal. Serves 4.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
15 min
Cook time
45 min
Total time
1 hr
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Carp fillets with new potatoes make a simple sheet-pan lunch: roast the new potatoes in their skins first, then add the carp fillets coated in oil, garlic, and sweet paprika for the last 20 minutes. Finish with a drizzle of lemon juice.

Ingredients

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Instructions

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  1. Potatoes

    25 min

    Preheat the oven to 200 °C (400 °F). Scrub the potatoes and halve any larger ones. Cut the onion into wedges. Toss the potatoes and onion with the caraway seeds, 2 tbsp of the oil, and half the salt on a sheet pan. Roast for 25 minutes.

  2. Carp

    10 min

    Mix the remaining oil with the crushed garlic, paprika, and remaining salt. Pat the fillets dry, score them crosswise, and coat with the mixture.

  3. Bake together

    20 min

    Place the fillets skin-side up among the potatoes and bake for 15–20 minutes, until the flesh is white and the skin is golden. Drizzle with lemon juice.

Tip: Place the fillets skin-side up so the skin crisps in the oven while the flesh underneath stays juicy.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
594 kcal
Protein
42 g
Carbohydrates
49 g
of which sugars
3.6 g
Fat
26 g
of which saturates
3.7 g
Fiber
6.6 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: Kaprie filety s novými zemiakmi a cesnakom z rúry

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