Tench baked in the oven with onions
1 serving
60 minutes
Oven-baked tench with onions is a refined dish of European cuisine that combines the tenderness of river fish with the aroma of caramelized onions. This traditional recipe reveals the depth of flavor through the simplicity of its ingredients. Lemon juice adds freshness while allspice contributes a subtle spiciness. The baked tench is juicy and tender with a rich aroma of spices and a slight tanginess. This dish is perfect for family dinners or festive tables and can be served hot, warm, or even cold. It can be garnished with fresh herbs to highlight the natural beauty and taste of the fish. Such preparation preserves the natural properties of the product, making it an ideal choice for those who appreciate healthy eating and exquisite flavor combinations.
1
Prepare the necessary ingredients.
2
Gut the fish, remove the head and fins, wash well under running water, and dry with a paper towel.
3
Peel the onion, wash it well, slice half of the onion into half-rings, place it in a baking dish, and salt to taste.
- Onion: 1 head
- Salt: to taste
4
Place the fish in a baking dish and salt to taste.
- Freshwater fish: 400 g
- Salt: to taste
5
Chop the remaining half of the onion into small cubes.
- Onion: 1 head
6
Salt the onion to taste.
- Salt: to taste
7
Squeeze 2 tablespoons of lemon juice from the lemon, add the juice to the chopped onion, and mix everything well.
- Lemon juice: 2 tablespoons
- Onion: 1 head
8
Put 3-4 peppercorns in the fish and add 1 teaspoon of vegetable oil.
- Allspice berries: 4 pieces
- Vegetable oil: 1 teaspoon
9
Place prepared onion with lemon juice inside the fish, season the fish with spices to taste.
- Lemon juice: 2 tablespoons
- Fish seasoning: to taste
10
Cover the dish with a lid or foil. Optionally, add a few lemon slices. Let it marinate for 30 minutes at room temperature.
- Lemon: to taste
11
Bake in a preheated oven at 180 degrees for about 30-40 minutes. Serve hot, warm, or cold. Optionally, add herbs to taste when serving.
- Fresh herbs: to taste