Rácponty: Baked Carp with Paprika Sour Cream

Why You’ll Love This Recipe

• Classic lakeside Hungarian flavor—sweet paprika, silky sour cream, and tender fish.
• Comforting one-pan bake with layers of onions, tomatoes, and peppers.
• Flexible: works with carp or any firm white fish you can find.
• Make it mild or spicy with your choice of paprika.

Grocery List

• Produce: 2 large onions, 3 tomatoes, 2 Hungarian wax or green bell peppers, 3 garlic cloves, parsley, lemon (optional)
• Dairy: 1 cup full-fat sour cream
• Pantry: Sweet Hungarian paprika, hot paprika (optional), caraway seeds, all-purpose flour (or cornstarch), lard or neutral oil, dry white wine or fish stock, kosher salt, black pepper

Full Ingredients

Fish & Seasoning

• 2 lb (900 g) carp steaks on the bone, or firm white fish fillets (cod, hake, catfish, or trout), 1–1.25 in (2.5–3 cm) thick
• 1.5 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp sweet Hungarian paprika

Vegetable Layers

• 2 tbsp lard or neutral oil
• 2 large yellow onions (about 600 g), thinly sliced
• 2 Hungarian wax peppers or 2 green bell peppers, seeded and sliced into rings
• 3 ripe tomatoes (about 450 g), cored and sliced into 1/2 in (1.25 cm) rounds
• 3 garlic cloves, minced
• 1 tsp caraway seeds, lightly crushed
• 1/2 tsp kosher salt (for vegetables)

Paprika–Sour Cream Sauce

• 1 cup (240 g) full-fat sour cream
• 2 tbsp sweet Hungarian paprika
• 1/4 tsp hot paprika or cayenne (optional, to taste)
• 1 tbsp all-purpose flour (or 2 tsp cornstarch for gluten-free)
• 1/2 cup (120 ml) dry white wine or fish stock, divided

To Finish

• 1 tbsp chopped fresh parsley
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Heat the oven to 425°F (220°C) with a rack in the middle. Lightly oil a 9×13-inch (23×33 cm) baking dish or similarly sized ovenproof pan.

Step 2: Season the fish

Pat the fish dry. Sprinkle evenly with 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp sweet paprika. Set aside at room temperature for 15 minutes to season and slightly firm the fish.

Step 3: Soften the vegetables

In a large skillet over medium heat, warm the lard or oil. Add the onions, peppers, caraway, and 1/2 tsp salt. Cook, stirring, until the onions turn translucent and just tender, 7–8 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Take off the heat.

Step 4: Mix the paprika–sour cream sauce

In a bowl, whisk the sour cream, 2 tbsp sweet paprika, hot paprika (if using), and flour until smooth. Whisk in 2 tbsp of the wine/stock to loosen the sauce to a thick but spreadable consistency.

Step 5: Layer the bake

Spread half of the onion–pepper mixture in the prepared baking dish. Arrange the tomato slices in a snug single layer. Nestle the fish pieces on top in a single layer. Spoon the remaining onion–pepper mixture over the fish. Pour the remaining wine/stock around (not over) the fish so it pools in the dish.

Step 6: Add the sauce and bake

Spread the paprika–sour cream sauce over the top in an even layer, leaving small gaps here and there for steam to escape. Bake for 25–30 minutes, until the fish flakes easily and registers 140–145°F (60–63°C) in the thickest part. The sauce should look glossy and just set.

Step 7: Broil to blister and serve

Switch the oven to broil and cook 1–3 minutes until the sour cream–paprika top blisters and lightly chars in spots. Watch closely. Rest 5 minutes, then scatter with parsley. Serve straight from the dish with lemon wedges if you like and plenty of crusty bread or boiled potatoes.

Pro Tips

• Use fresh, high-quality Hungarian sweet paprika—its bright color and sweetness make the dish.
• Salting the fish ahead seasons it through and helps it stay juicy.
• Pre-softening the onions and peppers prevents a watery bake and gives a silky texture.
• Leave the tomato seeds out if they are very watery; less moisture means a thicker, richer sauce.
• For classic countryside depth, swap the oil for pork lard or add 2 oz (60 g) diced smoked bacon with the onions.

Variations

• Smoky bacon: Render 2–3 oz (60–85 g) smoked bacon with the onions for a smoky, rustic note.
• Potato layer: Add a base layer of thinly sliced par-boiled potatoes (1 lb/450 g). Increase bake time by 10 minutes.
• Different fish: Try catfish, trout, or hake. For thinner fillets, start checking at 18–20 minutes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat, covered, at 325°F (165°C) until warmed through (10–15 minutes), or gently on the stovetop. Freezing is not recommended due to the sour cream sauce. To make ahead, slice vegetables and mix the sauce up to 24 hours in advance (refrigerated). Season the fish just 15–30 minutes before baking for best texture.

Nutrition (per serving)

Approximate: 520 calories; 36 g protein; 31 g fat; 18 g carbohydrates; 2 g fiber; 780 mg sodium. Values will vary based on fish type and exact ingredients.