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Marinated Baked Fish Fillet with Vegetables

Marinated Baked Fish Fillet with Vegetables

This traditional European Baked Fish Fillet features tender white fish marinated with onion, carrots, parsley, celery, spices, and vinegar before being gently cooked until flaky. Adapted from a vintage Latvian cookbook, it’s a simple, flavorful fish dinner that pairs beautifully with boiled potatoes.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating tine 1 day
Total Time 1 day 45 minutes
Servings: 6
Course: Main Course
Cuisine: European
Calories: 296
Ingredients Method Notes

Ingredients
  

Fish
  • 800 g (1¾ lb) white fish fillet
  • 80 g (6 tbsp) lard or butter
  • 80 g (⅓ cup) butter
  • 5 g (1 tsp) bouillon powder or seasoning, optional

Marinade

  • 1.5 litres (6⅓ cups) 3% vinegar
  • 150 g (about 2 medium) carrots, finely chopped
  • 150 g (about 2 medium) onions, finely chopped
  • 1/2 celery root, finely chopped
  • 10 black peppercorns
  • 6 allspice berries
  • 3 cloves
  • Fresh parsley
  • Freshly grated nutmeg
  • 1 onion, finely chopped

Method
 

  1. Combine all the marinade ingredients in a saucepan and bring to a boil.
  2. Remove from the heat and allow the marinade to cool completely.
  3. Place the fish fillets in a non-reactive container and pour the cooled marinade over them.
  4. Cover and refrigerate for 24 hours.
  5. Remove the fish from the marinade and pat it dry.
  6. Melt the lard or butter in a large frying pan.
  7. Fry the fish briefly on both sides until lightly colored.
  8. Transfer the fish to a baking dish.
  9. Add a little butter and a small amount of bouillon or stock.
  10. Bake at 180°C (350°F) until the fish is tender and flakes easily, approximately 15–20 minutes, depending on the thickness of the fillets.
  11. Meanwhile, cook potatoes separately until tender.
  12. Drain and arrange the potatoes around the cooked fish.
  13. Sprinkle with fresh herbs and drizzle with melted butter before serving.

Notes

The original Latvian recipe calls for the fish to marinate for 24 hours, so this is an excellent recipe to prepare the day before.
Because the marinade contains vinegar, use a glass, ceramic, or other non-reactive container.
The vintage recipe specifically suggests serving the fish surrounded by boiled potatoes, sprinkled with herbs, and finished with melted butter.