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Baked herring (Cepta siļķe): recipe illustration
Fish & seafood

Baked herring (Cepta siļķe)

A whole herring baked in the oven with potatoes, onions and butter, a typical Latvian peasant dish. The flesh is tender and slightly smoky, ideal with soft potatoes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

351 kcal per serving

Protein
12.1 g
Carbohydrates
27.8 g
of which sugars
3.7 g
Fat
20.2 g
of which saturated fat
8.8 g
Fiber
3.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C. Peel the potatoes and cut them into thick slices.
  2. Gut and clean the herrings, then briefly season them with salt and pepper.
  3. Oil an ovenproof dish and arrange the potatoes on the bottom, salted.
  4. Slice the onions and spread them over the potatoes, then place the herrings on top.
  5. Dot with pieces of butter and bake for 25 minutes, until the fish is cooked and golden.
  6. Serve immediately, drizzled with the cooking juices.

Variations and tips

Fillet version. Use herring fillets for faster cooking, 15 minutes is enough.

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Original Ecomely recipe.