New recipes

Baked fish with vegetables

Baked fish with vegetables


  • 1 piece over
  • 2 -3 onions
  • 2 carrots
  • 1 red grated pepper
  • was dafin
  • peppercorns
  • 1/2 glass of thinner broth
  • 1 glass vin
  • salt, spices for fish to taste
  • a little bit of oil

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Fish with baked vegetables:

Take the fish, wash it, drain it, then season it and leave it until the vegetables are ready. Cut the onion into julienne, the carrots into rounds and the pepper into thin slices. Put a little oil in a pan, then the mixed vegetables, put peppercorns, bay leaves, broth and wine. Put the tray in the preheated oven for 30 minutes.


Ingredients fish with vegetables:

  • 4 pieces of horse mackerel (or more if smaller)
  • 6 cloves of garlic
  • 3 carrots
  • an onion
  • 2 tablespoons oil
  • 6 tablespoons water
  • half a lemon
  • pepper
  • mustard grains (optional)
  • tomato juice (optional)
  • salt and pepper

Method of preparation

Wash well fish and cut off the heads and tails. Wash again to remove blood and place in an ovenproof container. I had a ceramic pot with metal handles.

Add the carrot cut into sticks, the garlic cloves and the onion cut into quarters. Season with salt and pepper and a few mustard seeds, if you have it at hand.

Squeeze half a lemon, add 2 tablespoons of oil and 6 of water and mix well to place each ingredient symmetrically. You can also add Tomato juice instead of water, if you like, but the taste of fish will reach the second place in the final preparation. You can replace the sardines with horse mackerel from the sardine recipe in tomato sauce, if you want to try the tomato juice version.

Cover the container with a lid or aluminum foil and bake in the oven at 200 degrees C for 30 minutes. The carrot will be a little crispy after this time, but this period is enough for the fish.

Preparation baked fish with vegetables it is a simple maneuver but it brings an important health supplement to the menu.


Powered by Juicer.io

(5 points / total votes: 47)

Marius 5 years ago - 16 August 2012 21:07

Re: Pasta with baked vegetables

I also made this recipe, it turned out exactly as it is displayed to my surprise, it is very good, I also received praise. Try it you will not be sorry

Olga 5 years ago - 18 August 2012 16:36

Re: Pasta with baked vegetables

I made this Easter today too. I used what I had in the fridge (about what is in the recipe, but instead of eggplant I put carrots + parsley + celery). The preparation was a bit laborious, but the result was very good!

Raluca 5 years ago - 23 August 2012 14:19

Re: Pasta with baked vegetables

Very delicious and easy to prepare. I can only recommend further.

Roxanna Mika 5 years ago - 21 September 2012 11:54

Re: Pasta with baked vegetables

Missed-voted! congratulations for the recipe, extraordinary. last night I ate and now it "rains in my mouth" only when I think about how good they are: -x
thank you

Roxanna Mika 5 years ago - 22 September 2012 18:55

Re: Pasta with baked vegetables

I'm not going to post photos of your recipes

Ioana 5 years ago - 24 September 2012 10:52

Re: Pasta with baked vegetables

not now? pictures of recipes were posted over the weekend.

yo 4 years ago - January 21, 2013 5:53 PM

Re: Pasta with baked vegetables

Can I add some chicken left over from a chicken soup to the sauce?

Ioana 4 years ago - 21 January 2013 17:55

Re: Pasta with baked vegetables

Of course you can, the combination sounds good.

nicu 4 years ago - March 22, 2013 11:59 AM

Re: Pasta with baked vegetables

I haven't done it yet but as I read it I'm sure it's delicious.

Daniela 3 years ago - 26 February 2014 15:28

Pasta with baked vegetables

I made this recipe yesterday. How good it was. And so I had 2 meals for myself and my husband, and I didn't even have to bother with the work package.
In fact, it's a bit of an effort, but it's worth it. And the bechamel sauce came out very tasty and without lumps, you explained the steps very well.

adriana 3 years ago - 5 May 2014 13:13

Re: Pasta with baked vegetables

why they are not simple recipes or better to be uncooked pasta

Ioana 3 years ago - 5 May 2014 13:19

Re: Pasta with baked vegetables

for simple recipes, with a few steps look in this section: [link]

laura 3 years ago - 31 July 2014 22:43

Re: Pasta with baked vegetables

Do you think cauliflower would fit instead of zucchini? I think not, something tells me it doesn't go well with basil.

paul 2 years ago - 4 December 2015 21:12

Re: Pasta with baked vegetables

We made the recipe today and it turned out great! We are two whimsical cooks since these pastas have touched our sensitive chords. Thank you

Florentina Vld a year ago - 30 December 2016 15:01

Re: Pasta with baked vegetables

I found Ioana very good, thanks for the recipes. You save me every time
Happy Birthday .


Ingredients fish with vegetables:

  • 4 pieces of horse mackerel (or more if smaller)
  • 6 cloves of garlic
  • 3 carrots
  • an onion
  • 2 tablespoons oil
  • 6 tablespoons water
  • half a lemon
  • pepper
  • mustard grains (optional)
  • tomato juice (optional)
  • salt and pepper

Method of preparation

Wash well fish and cut off the heads and tails. Wash again to remove blood and place in an ovenproof container. I had a ceramic pot with metal handles.

Add the carrot cut into sticks, the garlic cloves and the onion cut into quarters. Season with salt and pepper and a few mustard seeds, if you have it at hand.

Squeeze half a lemon, add 2 tablespoons of oil and 6 of water and mix well to place each ingredient symmetrically. You can also add Tomato juice instead of water, if you like, but the taste of fish will reach the second place in the final preparation. You can replace the sardines with horse mackerel from the sardine recipe in tomato sauce, if you want to try the tomato juice version.

Cover the container with a lid or aluminum foil and bake in the oven at 200 degrees C for 30 minutes. The carrot will be a little crunchy after this time, but this period is enough for the fish.

Preparation baked fish with vegetables it is a simple maneuver but it brings an important health supplement to the menu.


Ingredients fish with vegetables:

  • 4 pieces of horse mackerel (or more if smaller)
  • 6 cloves of garlic
  • 3 carrots
  • an onion
  • 2 tablespoons oil
  • 6 tablespoons water
  • half a lemon
  • pepper
  • mustard grains (optional)
  • tomato juice (optional)
  • salt and pepper

Method of preparation

Wash well fish and cut off the heads and tails. Wash again to remove blood and place in an ovenproof container. I had a ceramic pot with metal handles.

Add the carrot cut into sticks, the garlic cloves and the onion cut into quarters. Season with salt and pepper and a few mustard seeds, if you have it at hand.

Squeeze half a lemon, add 2 tablespoons of oil and 6 of water and mix well to place each ingredient symmetrically. You can also add Tomato juice instead of water, if you like, but the taste of fish will reach the second place in the final preparation. You can replace the sardines with horse mackerel from the sardine recipe in tomato sauce, if you want to try the tomato juice version.

Cover the container with a lid or aluminum foil and bake in the oven at 200 degrees C for 30 minutes. The carrot will be a little crunchy after this time, but this period is enough for the fish.

Preparation baked fish with vegetables it is a simple maneuver but it brings an important health supplement to the menu.


Tested by Foodstory: Baked fish with vegetables from Jamie Oliver

A tasty recipe, perfect for family meals, above any simple recipe you knew so far on this topic. Everything looks like a well-browned pie, made up of layers of vegetables, fish and potatoes.

Jamie Oliver is our choice whenever we want to make sure we don't go wrong with a recipe. This baked fish chosen from Jamie & rsquos Dinners, the essential family cookbook, we liked it precisely because it does not come in the classic form of fillets placed on a bed of vegetables, but in layers, so that when you taste you make sure you take a little of each.

The strong aromas of fennel combine with the good fats from the fish and have a thick layer of potatoes on top, covered in a crumb crust. Although the recipe is presented with trout, Jamie says you can use any kind of fatty fish.

  • 400g new potatoes, washed and thinly sliced
  • 4 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1 onion, sliced
  • 1 fennel bulb, cleaned and sliced
  • 1 teaspoon fennel seeds
  • 4 medium trout fillets (or salmon, mackerel, sardines)
  • 285ml cooking cream
  • 2 coats of grated and extra parmesan cheese sprinkled on top
  • 2 anchovy fillets, chopped
  • salt and pepper
  • 2 hands of breadcrumbs (homemade)
  • 2 lemons for serving

Preheat the oven to 200C. Boil the potato slices in salted water until slightly softened. Drain and set aside.

In a small pot (which you can then put in the oven, so without plastic handles) heat the oil. Cook the garlic, onion, fennel and fennel seeds in it. Let them cook over low heat for 10 minutes, covered with a lid, stirring occasionally.

Take the pot off the heat and over the layer of cooked fennel add the fish fillets with the skin up. (We put everything in the pot at the base of a heat-resistant glass dish)

Mix the sour cream with the Parmesan cheese, salt and pepper and pour over the fish. Mix the boiled potato slices with a little olive oil, salt and pepper and place them over the fish.

Put everything in the oven for 20 minutes, sprinkling the breadcrumbs and a little grated Parmesan cheese 5 minutes before time runs out.

Serve with lemon slices, a lettuce and cold beer.

Verdict: We liked the way the layers of vegetables, fish and potatoes complemented each other. The fish almost melts in your mouth, being smothered in the cream sauce. We would have put less of it than was provided in the recipe. In addition, we kept everything in the oven for about 30 minutes. Otherwise, we couldn't help but enjoy it because it's a filling recipe.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Preheat the oven to 190 degrees Celsius. Meanwhile, in a bowl put the flour in which you added a little pepper and lemon juice. In another bowl, beat the egg mixed with water. In another bowl put the breadcrumbs. Check that the fillets no longer have "lost" bones. Dip each piece of cod in the flour, shake off the excess, then dip in the egg, shake, and then through the breadcrumbs and place on a plate. After you have finished all the pieces of fish, grease a pan with oil and cook the pieces of fish for 10 minutes, until golden.

Depending on your preferences, it can be served with a garnish of baked potatoes, peas (or any other steamed or baked vegetables) and lemon.

Try this video recipe too


Fish with Baked Vegetables

Baked fish recipe with vegetables it can be an ideal dinner. Meat is good, but in order to have a proper diet it is necessary to eat fish.

The fish recipe with vegetables harmoniously combines the taste of fish with the aromas of vegetables and spices and, surely, the whole family will enjoy it with pleasure. For the fish recipe with vegetables we use any type of fish we like: tuna, bream, mackerel. Because we cook the fish recipe with vegetables in the oven, the kitchen ventilates quickly and we easily get rid of the fish smell.

I chose to prepare this recipe with a fresh tone. Tuna is one of the tastiest fish, especially when prepared in the oven. Tuna is a sea fish, bony, with a tender, fine flesh and an oily texture. Tuna fat contains omega 3 which helps lower cholesterol and protect the cardiovascular system. Tuna is related to mackerel and is found fresh, frozen or canned. With canned tuna we can prepare a wonderful pasta recipe with tuna and tomato sauce.


Baked fish with vegetables and garlic recipe for baked crucian carp

Baked fish with vegetables and garlic recipe for baked crucian carp. How to make crucian carp with pepper and garlic? Fish fried on a tray with seasonal vegetables. How long does the fish cook and at what temperature? Fish recipes.

I was gifted last night with a bag of freshly caught fish. When I looked better, there were 12 palm-sized crucians. How much work is with them! Until they're clean of scales, until I eviscerate them

If we want baked fish we have to get to work. I wasted most of my time grooming them. I wanted to give up when I was about halfway through. Finally, all the fish were cleaned of scales, released from the intestines and beheaded. I didn't feel like doing anything with them anymore. In a hurry I placed them in a tray and seasoned them. I drew a wave of olive oil on them and inspected the refrigerator for things to match.

I found a more stuffed red pepper (I think I forgot about it) and 3 green onion rings. Here's a head of garlic. Should I put it on now or make it mujdei? Better to soak it and put it directly in the plates at the end. Tomatoes to put again? I don't think I've done it anymore over baked with tomatoes. Okay, stick to peppers, green onions and garlic. Something will still come out. And what good fish in the oven came out!

Being small fish should not stay more than 15-20 minutes in the hot oven (200C). They are made very, very quickly. From the quantities below it results approx. 6 servings of baked fish with vegetables and garlic, respectively of baked crucian carp.


Tested by Foodstory: Baked fish with vegetables from Jamie Oliver

A tasty recipe, perfect for family meals, above any simple recipe you knew so far on this topic. Everything looks like a well-browned pie, made up of layers of vegetables, fish and potatoes.

Jamie Oliver is our choice whenever we want to make sure we don't go wrong with a recipe. This baked fish chosen from Jamie & rsquos Dinners, the essential family cookbook, we liked it precisely because it does not come in the classic form of fillets placed on a bed of vegetables, but in layers, so that when you taste you make sure you take a little of each.

The strong aromas of fennel combine with the good fats from the fish and have a thick layer of potatoes on top, covered in a crumb crust. Although the recipe is presented with trout, Jamie says you can use any kind of fatty fish.

  • 400g new potatoes, washed and thinly sliced
  • 4 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1 onion, sliced
  • 1 fennel bulb, cleaned and sliced
  • 1 teaspoon fennel seeds
  • 4 medium trout fillets (or salmon, mackerel, sardines)
  • 285ml cooking cream
  • 2 coats of grated and extra parmesan cheese sprinkled on top
  • 2 anchovy fillets, chopped
  • salt and pepper
  • 2 hands of breadcrumbs (homemade)
  • 2 lemons for serving

Preheat the oven to 200C. Boil the potato slices in salted water until slightly softened. Drain and set aside.

In a small pot (which you can then put in the oven, so without plastic handles) heat the oil. Cook the garlic, onion, fennel and fennel seeds in it. Let them cook over low heat for 10 minutes, covered with a lid, stirring occasionally.

Take the pot off the heat and over the layer of cooked fennel add the fish fillets with the skin facing up. (We put everything in the pot at the base of a heat-resistant glass dish)

Mix the sour cream with the Parmesan cheese, salt and pepper and pour over the fish. Mix the boiled potato slices with a little olive oil, salt and pepper and place them over the fish.

Put everything in the oven for 20 minutes, sprinkling the breadcrumbs and a little grated Parmesan cheese 5 minutes before time runs out.

Serve with lemon slices, a lettuce and cold beer.

Verdict: We liked the way the layers of vegetables, fish and potatoes complemented each other. The fish almost melts in your mouth, being smothered in sour cream sauce. We would have put less of it than was provided in the recipe. In addition, we kept everything in the oven for about 30 minutes. Otherwise, we couldn't help but enjoy it because it's a filling recipe.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Search words "fish-with-vegetables-in-the oven"

Wash the chicken breast and cut into suitable pieces, season with salt, pepper and dill. It is allowed to penetrate on a plate.

Put 1L of boiling water in a pot. Meanwhile, wash the vegetables and cut them into the desired shape into slices, slices, sticks, all outside

I cleaned the vegetables and fruits (except for the orange), cut them into larger pieces and placed them in a tray, seasoned them with

Wash the thighs, cut each in half and grease each piece with oil. Take a heat-resistant tray, put 2-3 tablespoons of oil,

In a bowl that can be used in the oven and also to fry in it without catching food, heat 2-3 tablespoons of oil

For the dough, sift the flour into a bowl and add the salt and butter cut into pieces. Homogenize the composition, crushing the butter between your fingers.

Put the cup of oil in a pan, place the fish fillets, onion, carrot, potatoes, broccoli, salt, pepper and a cup of water.

Peel the potatoes, cut into larger pieces, boil in salted water, then drain. Broccoli is scalded in salted water a few times

The fish is washed, drained very well and kept to marinate for 15-20 minutes in a pre-prepared marinade of lemon juice, salt and pepper.

Preheat the oven to 220 ° C. Grease a heat-resistant dish with a little olive oil. For the dough, dissolve the dry yeast in 300 ml

Peel an onion and finely chop it, then heat it in two tablespoons of butter. Add the finely chopped mushrooms after the onion has become glassy,

Clean the pulp well, wash it and cut it into portions, then let it drain on the absorbent paper napkins. Old garlic

Wash the fish pieces, portion them and sprinkle them with lemon juice. Mix the pepper paste and the crushed garlic well and grease it

The day before preparation, the quails are placed in a bowl and covered with yogurt and chicken spices. Cover the pot and

Preparation of Bechamel sauce: put the butter in a pan to melt. Add the flour and mix until everything is incorporated. Add the milk

Located in the center of the Algarve, the Municipality of Loulè has tourism as its main attraction. The beaches of Quarteira and Vilamoura being the

Preheat the oven to 220 ° C (thermostat 7-8). Empty the trout intestines, etc. Wash it well and put it on absorbent paper. cut

Cut the butter into cubes. The garlic is cleaned and passed through the press. In a bowl mix the butter with the garlic, thyme and

Clean the fish and wash it, then place it in a hyena tray, grease the fish with oil, season it and sprinkle it with lemon juice. Separated

Wash the fish well, grease it with lard, sprinkle it with pepper and salt, put the grated carrot on top of the fish, put the broth with a spoon

We mix the spices and put them on the chicken. We put the chicken in a tray to which we add the beer, wine and cherry.

Although it is more convenient to buy canned food or even use only fresh vegetables, after 9 years away from the country and the "habits

I thought of making a steak in the pot of earth that I usually use for sarmale. As a result: I cut

Clean the fish (of scales and offal, if necessary), wash well and portion as desired.

The pumpkins I use are those small, round pumpkins, but if they are left longer, they get bigger.

Wash the turkey wings well and cut them in half (they are large, half a wing reaches one person). Put the oil in a bowl

In a yena tray we put the puff pastry dough with baking paper, to cover the edges, we prick it with a fork from place to place


Video: Ψάρι Μπιάνκο. Άκης Πετρετζίκης