Koktal-Style Balkhash Baked Fish under Tomato, Onion & Potato Crust – Authentic Kazakhstan Recipe
Inspired by Lake Balkhash’s famous smoky fish bake, layering vegetables over flaky fish fillets.
- Country of Origin
- 🇰🇿 Kazakhstan (Central Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Butterflied trout or sea bass fillets, Shingled rings of tomato, Onion, Garlic, Dill
Ingredients for Koktal-Style Balkhash Baked Fish under Tomato, Onion & Potato Crust (4 Servings)
- 1.25 lbs (or 2.5 cups) butterflied trout or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups shingled rings of tomato, washed and trimmed
- 1 cup onion
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Kazakhstan seasoning (dill, coriander, lemon juice, smoky paprika touch)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, garlic, and dill, coriander, lemon juice, smoky paprika touch for 3 minutes until fragrant.
- Combine butterflied trout or sea bass fillets and shingled rings of tomato with the sautéed aromatics and layer evenly into the baking dish.
- Top with onion and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.