Carp fillet

After making pricomigdale, I flipped through my grandmother's cookbook and chose to try the carp plachia. I wanted to see how the classic dishes tasted, just as they were made decades ago, without reinventing anything. The recipe is simple, without many frills, but the taste is clearly sweetish due to the onions, which may not be to everyone's liking. For those from Oltenia, like me, it may seem a bit sweet, but I have read and asked chefs, and for those from Dobrogea, Transylvania, Banat, and the north, this sweetness is actually appreciated. I found the recipe identical in Radu Anton Roman's book, which reassured me. The only real difference is the preference for peppers, which you can add or not. Below is the plachia in its classic form.

Quick info

Total time: about 1 hour and 30 minutes (without extra steps or special adjustments).
Preparation time: 30 minutes (cleaning, cutting, preparing ingredients).
Cooking/baking time: 1 hour (in the oven).
Servings: 4.
Difficulty: medium, without complicated techniques.
Recipe type: fish dish, main course, suitable for a family lunch or dinner.

Ingredients

1 kg carp
500 g onions
300 g tomatoes (3-4 large, ripe tomatoes)
1/3 cup white wine (approximately 60-70 ml)
70 ml oil
1-2 bunches of fresh parsley, finely chopped
salt
freshly ground pepper
paprika (to taste)

Preparation method

1. Clean the carp of scales and rinse it quickly under cold running water, without letting it sit in water, so it doesn't lose its flavor. If you want, you can keep it whole (without the head) or cut it into portions as needed. Rub the fish with salt and pepper on all sides and in the cuts.

2. Cut the onion in half, then slice each half thinly. You will have a lot of onions, but this is essential for the recipe.

3. Heat the oil in a non-stick pot. When hot, add all the onions and stir frequently over medium heat until they become soft and start to yellow. Be careful not to burn them.

4. Blanch the tomatoes for 30 seconds, then peel them easily. Cut them into small cubes and add them over the onions, mixing well.

5. Chop the parsley and add it over the onions and tomatoes.

6. Season with paprika, salt, and pepper to taste. Mix everything well.

7. Pour the wine over the vegetable mixture.

8. Place the entire vegetable mixture in a baking dish to form an even layer. Place the fish on top, pressing gently so it sits well on the layer of onions and tomatoes.

9. Put the dish in the oven at medium heat for about an hour. Every 15-20 minutes, spoon some of the juices from the dish and pour it over the fish to prevent it from drying out.

10. When the fish is well cooked and the onions are reduced, carefully remove it to a platter. If you portioned it, reconstruct the shape of the fish. Serve the vegetables next to or under the fish.

Why I make this recipe often

It's a recipe I return to because it's not hard to make, uses simple and inexpensive ingredients, and has a distinct taste, very different from fried fish or brine. It can be easily adapted depending on what fresh fish I find. The plachia holds up well the next day, and the taste remains good.

Tips and variations

Tips

For fish, always check for freshness: the eyes should be clear and slightly bulging, the flesh firm, the skin smooth, without unpleasant odors. Do not leave the fish in water; rinse it quickly, just enough to remove the scales and debris.
The onion should be sliced as thinly as possible, so it softens nicely while cooking and blends well with the tomatoes.
If you like, you can also add some sliced bell peppers, especially in summer, for extra flavor.

Substitutions

You can use another type of freshwater fish if you don't have carp: crucian carp, catfish, or pike. I do not recommend frozen fish for this recipe.
Fresh tomatoes are ideal, but if it's not the season, canned diced tomatoes with the most natural taste will work.
Dry white wine gives a subtle flavor, but the recipe can also be made without alcohol if needed.

Variations

Some add slices of bell pepper for a more colorful and slightly spicy note. Plachia can also be made with fish fillets, not just with whole fish, if you want to portion it more easily.
If you like it saltier, add a splash of soy sauce or a little lemon juice towards the end.

Serving ideas

Fish plachia goes well with polenta or simple bread to soak up the sauce. It can be served warm or at room temperature. A simple green salad pairs well with this dish, but it's not mandatory.

Frequently asked questions

What type of fish is best for plachia?
Fresh carp is classic, but you can use any fish with fattier meat and few bones, from freshwater.

Can I use red onion or green onion?
The traditional recipe calls for yellow onion, but red onion will work if that's what you have. Green onion is not suitable here.

What do I do if the fish is too big for the dish?
Cut it into suitable pieces, according to servings, and place them as close together as possible on the layer of vegetables.

Do I have to put wine? What happens if I omit it?
Wine gives a subtle taste, but it is not essential. If you don't want to use alcohol, you can skip it or replace it with a little water and lemon juice.

Why does the plachia taste sweet?
The sweetness comes from the large amount of onion, not from sugar. That's how the classic recipe is. If you don't like the sweet taste, you can reduce the onion a bit or add a little lemon juice at the end.

Nutritional values

Estimation for one serving (1/4 of the recipe): approximately 300-350 kcal, with 20-25 g of protein, 15-18 g of fat (from fish and oil), 18-20 g of carbohydrates (from vegetables). The content depends on the type of fish, the proportion of oil, and how much onion and tomatoes you use. Plachia is moderately caloric, rich in protein, with healthy fats, no added sugar. These values are approximate and may vary.

Storage and reheating

It can be stored in the refrigerator, covered, for 1-2 days. The taste remains good, but the texture of the onions may change. For reheating, use the oven or a pot with a lid over low heat. Plachia is not as suitable for freezing; the onion sauce loses its consistency. If you make more, it is preferable to consume it within two days.

 Ingredients: 1 kg carp, 500 g onion, 300 g tomatoes (3-4 large tomatoes), 1/3 cup white wine, 70 ml oil, a lot of chopped fresh parsley (1-2 bunches), salt, pepper, paprika

 Tags:  carp fillet over to the oven