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Baked Carp with Garlic and Herb Potatoes

This baked dish pairs carp fillet with potatoes, cut into wedges, garlic, minced and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Heart friendly Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

53 g Protein
60 g Carbohydrates
23 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 230g carp fillet 230 kcal
  • 320g potatoes, cut into wedges 246 kcal
  • 18g sunflower oil 159 kcal
  • 8g garlic, minced 12 kcal
  • 15g lemon juice 5 kcal
  • 10g dill, chopped 4 kcal
  • 3g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. Heat oven to 425 F (220 C). Pat fish dry and place on a parchment-lined tray.
  2. potatoessunflower oilsaltblack pepper
    Toss potato wedges with half the sunflower oil, half the salt, and black pepper. Arrange around the fish.
  3. sunflower oilgarliclemon juicedillsalt
    Rub fish with remaining oil, lemon juice, garlic, and remaining salt. Sprinkle with dill.
  4. potatoes
    Bake 18-22 minutes until potatoes are tender and the fish flakes easily (or reaches safe doneness).
  5. potatoeslemon juice
    Rest 3 minutes, then serve fish with potatoes and pan juices.

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