From the Danube Delta: Rustic Baked Carp with a Garlicky Vegetable Medley (Plachie de Crap)
Details
This traditional recipe, known as "Plachie," comes from the heart of Romania, particularly the Danube Delta region. It's a testament to simple, flavourful cooking, where fresh fish is baked to perfection on a bed of sweet onions, tomatoes, and a generous amount of garlic. The vegetables and wine create a delicious sauce that keeps the fish incredibly moist and tender. It’s a rustic, one-pan wonder that brings the authentic taste of the Romanian countryside to your kitchen, showcasing how garlic can beautifully elevate a simple fish dish.
Ingredients
Instructions
Prepare the Fish
Pat the fish pieces dry with a paper towel and season them generously with salt and pepper. Set aside for about 15-20 minutes.
Sauté the Vegetables
In a large, oven-safe pan or Dutch oven, heat the oil over medium heat. Add the chopped onions and sauté until they become soft and translucent. Add the sliced bell pepper (if using) and continue to cook for another 5 minutes.
Build the Sauce
Stir in the garlic, paprika, and thyme, and cook for one minute until fragrant. Add the diced tomatoes, bay leaves, and season with salt and pepper. Let the sauce simmer for about 10 minutes to allow the flavours to meld together.
Combine and Bake
Pour the white wine into the vegetable sauce and stir. Arrange the seasoned fish pieces on top of the vegetable bed, spooning some of the sauce over them.
Bake to Perfection
Transfer the pan to a preheated oven at 390°F (200°C) and bake for 30-40 minutes, or until the fish is cooked through and flaky. Occasionally, you can spoon some of the sauce from the pan over the fish to keep it moist.
Serve
Once cooked, remove from the oven and garnish generously with fresh chopped parsley. This dish is traditionally served hot with a side of soft polenta (mămăligă) to soak up all the delicious, garlicky sauce.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.