Tag: baked

Baked Catfish with Pineapple and Mushrooms Recipe



  • 1 whole smaller catfish – about 2 kgaIMG_8369
  • 1 pineapple
  • 250 g medium to small tomatoes
  • salt and pepper to taste
  • 4 garlic loves
  • 500 g oyster mushrooms
  • 1/2 lemons juice
  • 2-3 green onion stalks
  • 2-3 tablespoons olive oil

Preparation method:

  1. Wash and degut the fish.aIMG_8371
  2. Slice the fish into 2 cm slices. Remove the head and tail, preserve them for a fish head soup. The recipe will follow soon.aIMG_8373
  3. Slice the whole pineapple into 2 cm slices, leave its skin on. Cut every slice into quarters.aIMG_8375
  4. Put the fish and pineapple slices into a bowl. Sprinkle some olive oil and lemon juice over. Grind some salt, black pepper. I have also grind some very nice fish condiments, mostly herbs and dried vegetables. Stir them gently and leave them for 5-10 minutes.
  5. Lay the fish and pineapple slices into an oven tray, bake them for about 20 minutes at 180 C.aIMG_8378
  6. Chop the green onions and garlic.
  7. Cut the tomatoes into quarters.aIMG_8385
  8. Add the chopped garlic, green onions, quartered tomatoes and oyster mushrooms on top of the fish-pineapple tray.aIMG_8389
  9. Bake them for another 20-25 minutes until the mushrooms are roasted a bit and the tomatoes are well wilted.aIMG_8399
  10. Remove the tray from oven and serve while still hot.aIMG_8402

Crucian Carp Baked in Sour Cream – Russian Recipe

Ingredients (2 servings):

  • 4-5 medium crucian carps, about 1 kg 
  • 100 g sour cream
  • 1 bunch of  herbs for fish seasoning (including rosemary, sage and parsley)
  • 2 small onions
  • about 4 smaller courgettes (zucchinis)
  • salt and pepper to taste

Preparation method:

  1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
  2. Slice the onions into rings.
  3. Chop the herb bouquet.
  4. Stuff the crucian carps with onion rings and some chopped herbs. Be careful not to put too many herbs because they are very poignant and the fish is small.
  5. In a bowl, mix the remaining chopped herbs with sour cream and season it with salt to taste.
  6. Holding by their tails, dredge the carps on both sides through the sour cream and place them in an oven tray.
  7. Place the fish tray into an oven preheated at 160 C. Bake the fishes about 45 minutes until golden.
  8. Meanwhile, prepare the courgettes: wash them and slice them into 1 cm rounds.
  9. Place the courgette slices into a slightly oiled different oven tray. Sprinkle over salt and freshly ground pepper.
  10. Place the zucchini tray in the oven beneath the fish at half of the carps baking time, just to let the heat work on the slices but to leave the juicy and crisp/
  11. Mix the remaining sour cream with the remaining onion rings. and serve on the side with one or two fish (since they are pretty small) and some baked courgette slices.