Baked Capelin with Potatoes

An inexpensive but very tasty hot fish dish for your family. Tasty, juicy, nutritious and fast. Despite its small size, capelin is a very tasty and fatty fish, so dishes made from it are also very tasty. Vegetables go perfectly with this healthy fish. This way you get a complete dinner or lunch. Try it, you will like it!
cook time: 1h 10 min
Isla Thatcher
Baked Capelin with Potatoes

Nutrition Facts (per serving)

99
Calories
4g
Fat
9g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Ground black pepper to taste
Potato (average) 4 pc
Carrot 1 pc
Bulb onions (large or 2 pcs.) 1 pc
Vegetable oil (refined) 20 ml
Turmeric 3 g
capelin (frozen) 600 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients for the recipe. Thaw the capelin, remove the intestines and gills, and rinse thoroughly in cold water. Peel and wash the onions, carrots and potatoes.

Step 2

Step 2
Cut carrots into circles. Cut the potatoes into semicircles or mugs (if the potatoes are elongated).

Step 3

Step 3
Cut the onion into half rings.

Step 4

Step 4
Boil potatoes and carrots for 8-10 minutes in water. Then drain the water.

Step 5

Step 5
Grease a baking dish with sunflower oil and lay out the chopped onion.

Step 6

Step 6
Place the potatoes and carrots on the onions in a baking dish. Salt and pepper the vegetables to taste.

Step 7

Step 7
In a bowl, mix capelin with salt, pepper, and turmeric.

Step 8

Step 8
Place seasoned capelin on vegetables. Pour 30 ml of water. Place the baking dish in the oven, preheated to 175-180°C.

Step 9

Step 9
Bake capelin with vegetables for 25-30 minutes.

Step 10

Step 10
So the capelin fish baked with vegetables is ready. Serve for lunch or dinner. Bon appetit!

Additional rubrics

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