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Baked Fish with Carrots and Onion

Baked Fish with Carrots and Onion

The fish comes out incredibly tasty, tender, and juicy, with a light aroma of sautéed vegetables. The fish fillet should be thawed in advance and all released liquid drained. I recommend sautéing the vegetables in a small amount of oil so the final dish doesn't turn out too greasy.

Ingredients:

  • 500 g fish fillet (tilapia, pike perch, cod, etc.)
  • 150 g onion
  • 150 g carrots
  • 100 g heavy cream 10%-20% (or milk)
  • 2 eggs
  • salt
  • pepper
  • vegetable oil for frying
Ingredients

How to cook baked fish with carrots and onion

Peel the onion and finely chop it.

Peel the onion and finely chop

Peel the carrots and cut into small pieces or grate on a coarse grater.

Peel the carrots and cut into

Sauté the onion in vegetable oil until translucent.

Sauté the onion in vegetable

Add the carrots, stir, and cook for 10–15 minutes until soft. Season lightly with salt and pepper at the end.

Add the carrots, stir, and cook

Prepare the custard topping — whisk together the eggs, heavy cream, and a pinch of salt.

Prepare the custard topping —

Cut the fish fillet into large serving pieces. Arrange in a baking dish in a single layer and season lightly with salt and pepper.

Cut the fish fillet into large

Spread the sautéed carrots and onion evenly over the top.

Spread the sautéed carrots and

Pour the custard topping over everything. Bake in an oven preheated to 180°C (350°F) for approximately 25–30 minutes.

Pour the custard topping over

Done.

Done.

Serve with vegetables or any side dish of your choice.

Baked Fish with Carrots and Onion
Author of the recipe: Elena Kam
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