Carp on a bed of citrus with caper sauce

Novac fillet on a citrus bed with caper sauce

I tried the Novac fillet with citrus out of curiosity after seeing the recipe from Vero_closca. I didn't change essential things, just adapted a few details, as I like to bake fish. I used what I had at home and followed the order of ingredients, without skipping steps.

Quick info

Total time: about 45-50 minutes
Preparation time: 15-20 minutes
Cooking time: 30-40 minutes
Servings: 3-4
Difficulty: medium
Recipe type: main course, suitable for lunch or dinner

Ingredients

Novac fillet – about 500 g
Lemons – 2 pieces
Oranges – 2 pieces
Jonathan apples – 2 pieces
Carrots – 2 pieces
Olive oil – about 2 tablespoons
Garlic – 4-5 cloves, left in the skin
Lemon-herbs flavored salt
Freshly ground pepper

For the caper sauce:
Butter – 50 g
Juice of one lemon
Capers – 2-3 tablespoons

Preparation method

1. Prepare the ingredients. Wash the lemons and oranges. Peel them and slice them crosswise. Do the same with the apples, but remove the core with a special device or a thin knife. Cut the apples into slices of the same thickness as the citrus.
2. Peel the carrots and cut them into julienne, not too thin, to maintain texture.
3. Place the Novac fillets on a plate and season them with flavored salt and freshly ground pepper. Add a tablespoon of olive oil, rub gently on all sides, and set aside for a few minutes.
4. In a suitable fish tray, lay a layer of citrus slices, apples, and carrots. The exact order doesn't matter, but try to alternate so that the flavors combine well.
5. Place the Novac fillets over the layer of fruits and vegetables, skin side down. Drizzle the remaining olive oil on top.
6. Add the garlic cloves between the pieces of fish, left in the skin, just washed well.
7. Cover the tray with a lid. If you have a special fish dish with a lid, that's ideal. Place the tray in the preheated oven at low heat (I recommend about 160-170°C if you need a reference). Bake for 30 minutes.
8. After this time, remove the lid and let it bake for another 5-10 minutes in the oven, still on low heat, to lightly brown the fish on the surface.
9. Prepare the caper sauce while the fish is browning. Place the butter in a ceramic-coated pan over low heat. Once melted, add the lemon juice and capers. Keep on the heat for 1-2 minutes, just enough to blend the flavors.
10. Remove the fish and serve immediately, either plain or with boiled potatoes if you want a side dish.

Why I make the recipe often

I like it because it doesn't require complicated preparations, the ingredients are simple, and the result is balanced between sweet, sour, and salty. I don't have to constantly check the fish – if I follow the times and keep the lid on at the beginning, it doesn't dry out. It remains just as tasty even for smaller gatherings.

Tips and variations

Tips

- Use the freshest fish possible; boneless fillets are the easiest to handle.
- Jonathan apples have good acidity and do not become overly soft, but any apple that doesn't crumble works.
- Don't skip the lemons, even if they seem many – they balance the sweetness of the oranges and apples well.
- Garlic left in the skin adds flavor but doesn't become too strong.

Substitutions

- If you don't have lemon-herbs flavored salt, use regular salt with a bit of grated lemon peel.
- You can use another type of white fish (carp, trout), but Novac has a firm texture and doesn't crumble.

Variations

- Add a few thin slices of fennel if you want an extra flavor.
- For a more intense taste, you can add a few green peppercorns between the fruits.

Serving ideas

- Serve the fish directly from the tray, with the caper sauce poured on top.
- Goes well with boiled potatoes or a simple green salad.

Frequently asked questions

Does the Novac fillet have many bones?

Well-cleaned fillets usually don't have many bones, but some fine ones may remain. Check the fish before placing it in the tray, and if needed, run your fingers over it and remove them with tweezers.

Can I use another type of citrus?

You can use only lemons if you don't have oranges, but the taste will be more sour. The orange adds sweetness and balance. I don't recommend grapefruit, as it can be bitter.

Do I need to remove the skin from the citrus?

Yes, for this recipe, the fruits are peeled before slicing. The citrus peel when baked can become bitter and affect the final taste.

How do I choose the right lid for the tray?

Ideally, it should be a dish with a lid that seals in the steam well. If you don't have a lid, you can use aluminum foil, but don't cover it too tightly, so you don't crush the fish.

Can I make the caper sauce in advance?

The sauce is prepared very quickly, just before serving. If left too long, the butter can separate, so it's best to make it on the spot.

Nutritional values

(Estimation for one serving, out of 4 servings)

Calories: approximately 260-300 kcal
Proteins: 22-24 g
Fats: 13-16 g (mostly from butter and olive oil)
Carbohydrates: 12-18 g (mainly from apples, citrus, and carrots)

These are estimates for the version with sauce, without potato side dish. The recipe is moderate in fats and contains fiber from vegetables and fruits. Values may vary depending on the size of the fillets, vegetables, or how much sauce you put when serving.

Storage and reheating

The fish with fruits doesn't keep well for more than a day because the texture of the fruits changes and the taste can mix too much. If there are leftovers, you can store them in the fridge, covered, for a maximum of 24 hours. Reheating should be done gently, in the oven or microwave at low temperature, otherwise the fish will dry out or the fruits will break down too much. The caper sauce is best fresh, so I prepare it only at serving time.

 Ingredients: novac fillet approx. 500 g, 2 lemons, 2 oranges, 2 jonathan apples, 2 carrots, approx. 2 tablespoons of olive oil, 4-5 cloves of garlic, lemon-herb flavored salt, freshly ground pepper.

 Tags:  fresh fish in the oven over to the oven fruit sauce for fish