Fish with thyme and onions
Description
In this recipe, I prepared a dish using bighead carp, a type of freshwater fish from the carp family that is quite tender, juicy, and not bony. However, you can cook almost any fish this way—although white fish works better than oily fish. The lemon and herbs eliminate any unpleasant fishy odor, leaving behind only soft and delicate fish meat. I wish you good luck preparing this thyme and onion fish dish.
Instructions
- 1
Step 1
We clean the fish from its entrails and gills, and scrape off the scales a bit. This takes some time, but only this way can we get rid of the unpleasant smell of lake fish.
- 2
Step 2
Slice the onion into half-rings.
- 3
Step 3
Sauté the onion in olive oil until golden.
- 4
Step 4
Add half of the thyme leaves to the onion, sauté for another minute, then remove from heat.
- 5
Step 5
Season the fish with salt and pepper. Stuff it with sautéed onions and thyme.
- 6
Step 6
Cut half a lemon into large slices and insert them inside the fish as well. Place thyme sprigs on top of the fish.
- 7
Step 7
Spray the fish with the juice of the remaining half of the lemon, and also drizzle a little olive oil over it.
- 8
Step 8
Bake in a preheated oven at 190 degrees for 20 minutes.
- 9
Step 9
Carefully cut the cooked fish into portioned pieces (it may fall apart—don't worry, just discard the bones and serve the fillet part) and serve. Enjoy!