Adjust cooking time to fish size
A smaller fish used to be cooked, a very thick pike needs longer. Measure the temperature at the thickest part of the meat without touching the bones.
German Recipe
Mecklenburg fish skillet
Potatoes and vegetables are first cooked in the casserole, then the fish stuffed with herbs, onions and horseradish is placed on top and cooked covered over the aromatic vegetable bed.
Total time
1 hr 30 min
Calories
690 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
North German oven fish on potatoes and carrots
This dish from Mecklenburg-Vorpommern uses a whole freshwater fish and few native ingredients. Thin slices of bacon protect the vegetables at the bottom, while water and fish juice form a light brew in a closed roasting pan. Pike, trout or perch are suitable if size and cooking time are adapted.
Dinner
German Recipes
Potatoes
Fish
Recipe
Mecklenburg fish skillet
The Mecklenburg fish pan cooks a whole fish on layers of potatoes, carrots, onions and bacon with horseradish, dill and parsley.
Ingredients
4 servings
Method
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1
Preparing fish
Rinse the fish inside and outside cold, pat dry and check that all the scales are removed. Cut several times flat, season inside and outside with salt and pepper.
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2
Herb filling
Slice onions into rings, potatoes and carrots about 3 mm thick. Mix a quarter of the onions with half of parsley, dill and horseradish and place in the fish's belly cavity.
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3
Build vegetable beds
Preheat oven to 200 ° C. Butter a large roasting tin and line with bacon. Layer potatoes, carrots and other onions, lightly salt and pepper each layer.
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4
Precook vegetables
Pour 200 ml of hot water over the vegetables, close the roasting tray and cook in the oven for 20 minutes.
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5
Finished cooking fish
Remove the casserole, place fish on the vegetables and pour in the remaining water on the side. Cover and cook for another 30 to 35 minutes until the meat loosens slightly on the dorsal fin and reaches 63 ° C at its thickest point.
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6
Taste and serve
Carefully fillet fish. Season vegetables and stock with remaining herbs, a pinch of sugar, salt and pepper. Top with fish portions and serve with lemon wedges.
Kitchen know-how
Tips for Mecklenburg fish skillet
Thinly slice vegetables
Potatoes and carrots must be softened in the short oven time. Thin slices cook more reliably than coarse pieces.
Variations
How to adapt this recipe
Use four firm fish fillets of 180 g each and place on the vegetables after 30 minutes of pre-cooking time. Depending on the thickness, 12 to 18 minutes are sufficient.
Grease the roasting tin more generously and add 100 ml more water. For additional flavour, layer half a leek stick between the potatoes and carrots.
Nutrition per serving
690kcal
48.0 gCarbohydrates
48.0 gProtein
33.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Mecklenburg fish skillet
Pike, trout and perch are traditionally matching freshwater fish. Important are a whole fish ready for cooking and a size that matches the casserole.
Potatoes and carrots take longer than fish. The first 20 minutes in a closed roasting pan ensure that everything is finished at the same time.
The flesh is no longer translucent, can be easily loosened on the dorsal fin and reaches approximately 63 ° C at its thickest point. The bone must not be touched during measurement.
Potatoes, carrots and onions can be cut and cooled covered a few hours before baking. Season and fill the fish just before baking.
First loosen the skin and upper fillet along the midbone, then lift the bone at the head and remove it. Then divide the lower fillet into portions.
Keep cooking