Baked carp in foil: how to bake, cooking tips, recipes

How to bake carp: cooking features

To make the carp tasty and juicy, you should take into account some features when preparing it:

First of all, you need to choose the right fish.
It is not recommended to buy frozen carp, as it may spread when baked.
For cooking in the oven, it is better to choose large fish - this way it will be juicy and meaty.
When choosing a carp, pay attention to its gills - if the fish is fresh, they have a reddish color.
Before baking carp, it must be properly cut. To do this, you need to cut the belly of the fish, remove the entrails, cut off the fins and wash it thoroughly under running water.
If you bake a whole carp, then leave the head - this way the fish will look more impressive when served. You can also cut the carp into portions - in this case you need to remove large bones.
Carp is a river fish, and if it is not properly treated beforehand, it may smell like mud. That is why before baking the fish needs to be soaked in milk for half an hour.
And if you bake a whole carp, then put dill in its belly. Carp is best served hot with vegetables.

“Classic” carp in foil in the oven

Compound:

Baked steaks in foil

Components:

carp – 1 piece;
onion – 3 heads;
mayonnaise;
salt.

Step-by-step preparation:

The carcass is cleaned, the entrails are removed, and the black film is washed under water.
Wipe with a paper towel and cut into pieces.
Salt them, sprinkle with spices and mix gently to distribute them evenly.
Place in the refrigerator for half an hour.
Meanwhile, cut the onion into half rings, squeeze out the mayonnaise and stir.
Cover a baking sheet with foil and spread the onion-mayonnaise mixture in an even layer.
Fish from the refrigerator is placed on top, and onions are placed on it.
Cover the dish with a sheet of foil.
Place on a baking sheet and place in the oven at 200 degrees. Cooking time – 25 minutes.
Remove the sheet, coat the pieces with mayonnaise and bake without foil for another 10 minutes.

The delicious carp in foil is ready. You can serve with a salad of fresh vegetables or boiled rice.

Carp baked in the oven with sour cream

Compound:

carp;
sour cream – 300 ml;
lemon; onions – 2-3 pcs.;
pepper mixture for fish;
greens (you can use dill, parsley, celery);
salt.

Preparation:

First of all, we prepare the carp in a way already known to us. Cut the onion into large rings.
Now prepare the sauce: squeeze the juice of half a lemon into the sour cream, add a mixture of peppers and salt. Mix everything well. Grease the carp with sour cream sauce and leave for 30 minutes to soak. After the time has passed, the fish should be placed on a baking sheet covered with foil, and onions and herbs should be placed in the belly.
Wrap the fish in foil and send it to the oven, preheated to 190-200 degrees. The carp is baked in sour cream sauce for about 40 minutes, and then left in the turned off oven for another 15. The fish is ready, do not forget to remove the onions and herbs from it before serving.

Carp steaks baked with potatoes

Compound:

carp – 1.5-2 kg;
potatoes – 1 kg;
onions – 0.2 kg;
lemon – 1 pc.;
refined vegetable oil – 20 ml;
salt, ground black pepper - to taste;
mayonnaise – 0.2-0.25 l.

Cooking method:

Clean and gut the carp, rinse and dry. Cut the carcass into steaks 2-3 cm thick.
Place the carp steaks in a bowl, sprinkle them with salt and pepper, pour over the juice squeezed from half a lemon, and stir.
Add mayonnaise to the pieces of carp, stir them again so that the sauce covers each piece. Leave for half an hour.
Peel the potatoes and cut into thin slices.
After removing the peel, cut the onion into rings or half rings.
Grease a baking dish with vegetable oil, place the onion in it, and place the potatoes on the onion.
Place the carp steaks on the potatoes, cover everything with the sauce in which the fish was marinated.
Thinly slice the remaining half of the lemon and place the lemon slices on the fish.
Cover the dish with potatoes and carp with foil and place in an oven preheated to 200 degrees.
After half an hour, remove the foil. Continue baking fish and vegetables for 10-15 minutes.

Carp in the oven with potatoes: recipe

Compound:

carp;
onions – 1-2 pcs.;
pepper mixture for fish;
bell pepper – 1-2 pcs.; potatoes – 6-8 pcs.;
salt; mayonnaise.

Preparation:

While the carp, pre-cleaned and washed, is soaked in milk, we prepare the vegetables: peel them and cut them.
Rub the carp with salt and a mixture of peppers. Take a baking sheet and grease it with sunflower oil. Now add potatoes, onions and bell peppers. Place carp on top of the vegetables.
Lubricate the top of the fish with mayonnaise and cover with foil. Bake in the oven at a temperature of 180-200 degrees for about 40 minutes, then remove the foil and leave the fish to cook for another 10 minutes.

Carp with potatoes is ready! When serving the dish, sprinkle some herbs on top.

How to bake stuffed carp in the oven?

Ingredients:

carp;
vegetables (you can take potatoes, carrots, onions, peppers, broccoli);
sour cream – 200 ml;
chicken egg – 1 pc.;
cheese – 150 g; breadcrumbs - 1 tbsp. l.;
mixture of peppers, salt; greenery.

Preparation

We prepare carp as in previous recipes. We clean the vegetables and cut them into small cubes. Fry carrots, peppers, onions and broccoli for about 5 minutes. in a frying pan. Vegetables need to be salted a little. Stuff the carp: put potatoes and vegetables in the belly.

Prepare the sauce: beat the egg into the sour cream and mix, then add the breadcrumbs and beat thoroughly. Pour the sauce over the carp, wrap it in foil and put it in the oven. Bake at a temperature of 180-200 degrees for about half an hour, then open the foil and sprinkle the fish with grated cheese. Leave for another 10 minutes. After the time has passed, the fish can be removed from the oven and served.

Carp stuffed with onions and carrots

Grocery list:

fish – 1 pc.;
onions – 2 pcs.;
carrots – 2 pcs.;
cheese – 100 gr.;
milk;
mayonnaise.

How to cook:

The fish is gutted, scales are removed, and washed.
Small cuts are made on the sides.
The product is immersed in milk for half an hour to remove the smell of mud.
Cut the onion into cubes, pour boiling water over it and salt it.
The carrots are grated on a coarse grater and mixed with mayonnaise and spices.
The seafood is wiped and stuffed with layers of prepared vegetables. First the onion, then the mayonnaise mixture.
When the filling is completely placed, take toothpicks and fasten the carcasses together.
The fish is carefully placed on a baking sheet and placed in the oven at 180 degrees.
When a crust appears on the fish, take it out and coat it with a little mayonnaise. Bake again for 5 minutes.

For the filling, you can take any vegetables - bell peppers, cabbage, zucchini.

Whole carp baked in the oven

Whole baked carp is a real festive fish dish! Despite the fact that carp belongs to the carp family, it has much fewer bones, but there is a smell of mud, which can be easily removed with any citrus fruits or their juice. If you are planning to serve carp in the oven for a festive New Year or Christmas table, then bake it with tangerines - this unique combination will allow you to saturate the fish with a light citrus note and make its taste divine.

If you have the opportunity, bake carp in the sleeve. If there is no baking sleeve, be sure to grease the mold with oil and lightly sprinkle with breadcrumbs so that you can then separate the whole carcass from the mold after cooking.

Ingredients:

1 carp weighing about 2 kg
2-3 ripe tangerines
0.5 tsp. ground black or white pepper
2 tbsp. l. mayonnaise
1 tsp. salt
1 tbsp. l. mustard beans

Preparation:

If you purchase fresh fish, then look under its gills to make sure it is fresh. The best option is to buy live, splashing fish. We clean the purchased or caught carp from scales and entrails, after which we rip open its abdomen. Be sure to thoroughly rinse and remove the black film from the inside so that it does not add bitterness to our baked dish. We rinse the milk and caviar, if they are in the fish.
Salt and pepper the fish, rub it both inside and outside. You can use other herbs or spices, such as fish seasoning.
Let's peel the tangerines and remove white fibers, divide them into slices, crush the slices to get citrus juice, and coat our fish carcass with it both on top and inside. Leave for 20 minutes.
After the carp has marinated a little in tangerine juice, mix mayonnaise with grain mustard and coat the fish with this mixture inside and out, placing it on a greased baking sheet. Place milk and caviar inside the fish. Place the baking sheet in the oven and bake for 40 minutes at 200C.
Carefully place the baked carp on a dish and decorate to your liking. Additionally, the fish can be topped with lemon juice and served with fresh herbs.

Delicious recipes from carp

For each of the recipes, except for fillets and steaks, a carp carcass weighing 2-3 kg is used.

Large carp baked whole in the oven

Ingredients - fresh lemon, seasonings and spices to taste, vegetable oil - 30 ml.

Preparation:

The carcass is seasoned with spices and squeezed lemon juice is poured onto it. Then the prepared fish is placed on a dish.
Lemon slices are inserted into thin cuts made on the belly.
The dish is cooked at a temperature of at least 180°C for 30-40 minutes.

Baked in the oven with potatoes

Ingredients - 3-4 potatoes, 300 g each of pepper and onion, 150 g mayonnaise, spices and herbs for flavor, vegetable oil - 30 ml.

Preparation:

An assortment of finely chopped onions, potatoes and peppers is prepared. The ingredients are thoroughly mixed.
Vegetables are placed on a baking sheet. Fish seasoned with pepper and salt is placed on top.
Mayonnaise is carefully spread on top, herbs are laid out on top to add flavor.
The baking sheet is placed in the oven, preheated to 200°C until completely baked (30-45 minutes).

In sour cream

Ingredients - soy sauce, vegetable oil and mayonnaise - 30-40 ml each, seasonings to taste - 3-4 tsp, sour cream - 150 g, 1 bunch of dill.

Preparation:

The carp is seasoned with salt, spices and coated with soy sauce and mayonnaise, both the inner and outer parts. Leave the fish for 1-2 hours in a cool room or refrigerator.
The carcass is coated with sour cream on one side. Place it on a baking sheet with the greased side up and sprinkle with dill.
Place in the oven, after 20 minutes turn over and grease the other side. For high-quality baking, the temperature must be at least 200 degrees.
The already fully prepared carp is baked again for 20 minutes.

Baked in salt

Ingredients: half a kilogram of salt.

Preparation.

Rinse the carcass and dry it with a paper towel.
Cut 2 pieces of foil equal in length to the fish.
250 g of salt is poured onto the bottom of the foil, and the fish is placed on top. Then sprinkle another 250 g of salt and cover with the remaining piece of foil. Place the dish on a baking dish.
Place the dish in an oven preheated to 200°C for about half an hour.

Stuffed with onions and carrots

Ingredients: lemon, onion and carrots - 1 each, fish seasonings - 2-3 pinches, sour cream - 100 g, dill - 1 bunch, vegetable oil for juiciness.

Preparation:

A marinade is prepared from sour cream, salt and seasonings, in which it is necessary to coat the fish. In this form, the carp remains to marinate for 30-40 minutes.
Carrots and onions are finely chopped and fried. Marinated fish is seasoned with fried filling.
The carp is treated with lemon juice and baked in the oven for at least an hour. 170 Co is the optimal temperature.

Carp in foil

Ingredients - 1 onion, one large bunch of dill and parsley, spices - optional, butter - 100 g.

Preparation:

Carp is seasoned with spices, pepper and salt.
Finely chopped onion and butter are placed in the belly. Herbs are added for flavor.
The fish is covered with foil and placed in the oven. The required temperature is 200°C. Final cooking time is 40 minutes.

How to cook carp in the oven in pieces

Ingredients - carp fillet, onion - 2 pieces, mayonnaise - 150 g, seasonings and spices for fish - to taste, vegetable oil - 1 teaspoon.

Preparation:

The fillet is cut into small pieces. The optimal size is 3-4 cm. Seasoned with spices. In this form, you need to leave the fish to soak for half an hour.
The bottom layer is laid out on the baking dish - chopped onions in mayonnaise.
Cut fillet pieces are placed on top. For high-quality baking, vegetable oil is sprinkled on top. The completed dish is covered with a layer of foil.
The carcass is placed to bake (at least 180 degrees) for 20 minutes. Afterwards, the foil must be removed so that the carp can be baked with a crispy crust for another 20 minutes.

With vegetables

Ingredients - lemon, onion and carrots - 1 piece each, sliced cucumbers, tomatoes and peppers, spices, seasonings for fish - 2 pinches, sour cream - 100 g, dill - 1 bunch, vegetable oil.

Preparation

The carcass is treated with lemon juice, seasoned with spices, and sprinkled with oil.
Vegetables are finely chopped assorted. The belly of the fish is filled with the prepared mixture.
Place the carcass on the form, thoroughly grease with sour cream, make even cuts on the belly and insert lemon slices there, pack in foil.
Place to bake for 60-90 minutes. The temperature should not exceed 190.

Carp baked in a sleeve in the oven

Ingredients - half a lemon, several heads of garlic, salt, pepper, seasonings, vegetable oil.

Preparation:

Garlic is placed in the belly of the carp. The carp itself is carefully lubricated with spices to add flavor.
Place the carcass in a sleeve, make 3-6 holes in the film and place in the oven for 35-45 minutes.

With lemon, baked in foil

Ingredients - lemon, onion and pepper one piece each, greens - 1 bunch, salt, pepper, seasonings, vegetable oil.

Preparation

A mixture of spices and lemon is made and placed in the belly of the carp. Salt and pepper are added to taste.
Make cuts across the belly and insert lemon slices there. Soak the fish in lemon juice.
The carcass is wrapped tightly in foil for baking at 200°C. The optimal time is a little less than an hour.

Stuffed with mushrooms

For cooking you will need: dry or fresh mushrooms - 200 g, 2 eggs, rice - 100 g, 2-3 onions, breadcrumbs - 20 g, sour cream - 100 g, butter - 20 g, dill, parsley - one small bunch each , salt and spices.

Preparation:

Cut the fish in half lengthwise, season with spices and put in the refrigerator for half an hour.
If you use dry mushrooms, soak them in running water for an hour.
Boil the eggs and cook the rice in crumbly form. Chop the eggs and mix them in the same container with the mushrooms and rice.
Cut the onion into rings and lightly fry. Add it to the already obtained mixture of eggs, mushrooms and rice.
The fish is laid out from the refrigerator onto a baking dish. One half is coated with sour cream and decorated with herbs. Then the prepared mixture is laid out on it. The second half, greased with sour cream, is placed on top. The entire dish is greased with sour cream and covered with breadcrumbs.
The cooked fish is placed on a baking dish with parchment and cooked for 60 minutes. The required temperature is 170−180°C.

Baked with buckwheat porridge

Ingredients - vegetable or olive oil - 20 g, butter - 20 g, hard cheese - 50 g, 2 eggs, buckwheat - 100 g, flour - 30 g, mayonnaise, salt, spices, herbs.

Preparation:

Divide the carcass into 2-3 equal parts, remove the bones.
The breading mixture is prepared from mayonnaise, salt, and spices. Pieces of fish are rolled in it and fried in a frying pan.
Cook buckwheat in a saucepan with the addition of herbs and butter.
The prepared porridge is placed in the bottom layer. The top layer is breaded carp, fried.
Boil eggs hard and chop into small pieces. Then place them on the carp.
Season the resulting dish with mayonnaise. Cheese is grated on top using a fine grater.
The fish is covered with foil and put in the oven for half an hour. The temperature should not exceed 180 degrees.
To allow the cheese to brown, remove the foil at the end of cooking.

Koktal from carp

Ingredients - assorted vegetables from eggplant, onion and sweet pepper, 4 large tomatoes, garlic - 3 cloves, mixture of mayonnaise with lemon - 150-200 ml, hard cheese - 150 g, salt and pepper to taste, seasoning for fish, herbs ( parsley, dill, cilantro) for decoration.

Preparation:

Place a piece of foil on a baking sheet that is a few centimeters larger than the fish.
Clean and gut the carcass, removing all the insides. Rinse with tap water.
Cut the fish along the ridge, without touching the belly, remove all the bones.
Rinse the carcass again, make a couple of cuts in the flesh to add more flavor to the vegetables.
Peel the eggplant, cut into rings and place in salted water for 10 minutes to remove the bitter smell. Cut the remaining vegetables into rings.
Place the fish on foil and season with spices. Lubricate the pulp with mayonnaise for juiciness.
Place vegetables and cheese in layers on the fish in the order of onion, eggplant, cheese, tomatoes and garlic.
To cook in your own juice, it is recommended to tuck the edges of the foil.
The carp is baked for one and a half hours at a temperature of 170°C. 7-10 minutes before turning off the oven, grate the cheese over the carp to give it a golden crust. Place greens on top.

With butter

Ingredients - lemon, herbs (dill, parsley), onion - 1 head, butter - 50 g, fish spices, salt, pepper.

Preparation:

Separate the scales, then gut. Rinse the fish repeatedly with cold running water.
The carp is marinated with spices, salt, pepper and lemon juice, then left to soak in the refrigerator for half an hour.
The foil is spread on a baking dish and coated with vegetable oil. A carp with a cut belly and even cuts on the sides is placed on top. Butter is placed in the belly, and lemon slices are placed in the cuts on the sides.
A frying mixture of chopped onions and herbs is prepared in a frying pan and placed in the belly of the fish.
Before placing in the oven for 40 minutes, the fish is coated with oil and wrapped in foil. The oven is preheated to 190 degrees.

To get a golden crust, remove the foil 10 minutes before the end of cooking.

Carp steak

Ingredients - carp steaks - 3 pieces of 1 kg each, onions - 2 pieces, boiled potatoes - 3 pieces, mayonnaise - to taste, hard cheese - 100 g, lemon juice - to taste, butter - 50 g, salt and pepper - to taste, foil.

Preparation:

Rinse the steaks and place on a cutting board. Pour in lemon juice and let marinate for 5-7 minutes.
Place a piece of foil larger than the fish on a baking sheet.
Make a cavity in the area of the ribs, which is stuffed with thinly sliced onions and potatoes.
Another layer of onions and potatoes is placed on top, it is coated with mayonnaise and vegetable oil.
The dish is placed on foil. Thinly sliced pieces of cheese are placed on the dish.
Everything is covered with foil and placed in an oven preheated to 200 C for 35 minutes. 5 minutes before turning off, remove the top layer of foil to allow the dish to brown.

Carp in a baking bag

Ingredients - baking bag (preferably made of foil for greater strength), pepper, salt, onion, garlic, parsley, dill.

Preparation:

Clean and gut the fish, rinse it well under tap water.
Make small cuts on the fish, carefully coat them with seasonings and put finely chopped garlic in there.
Cut the belly and put greens, finely chopped onions and peppers in it.
Place the carp in a baking bag, secure the package with clips and make 3-6 holes. Send to bake at 180°C for 35-40 minutes. If the carp is large, you can increase the cooking time to an hour.

Carp fillet baked in the oven

If you have a feast coming up and you want to surprise your guests with a delicious dish, then this recipe is just for you. In addition to aromatic herbs, the list of ingredients includes white wine, which will complement not only the main dish, but will also be an excellent sauce for a side dish of rice.

Products you will need for cooking:

4-5 sprigs of thyme
Carp fillet – portions for each guest
A glass of dry white wine (good quality)
75 ml. unrefined (flavored) olive oil
55 ml. good soy sauce
Spices and seasonings
A couple of garlic cloves
200 gr. quality steamed rice for garnish
1 ripe and juicy lemon

Preparation:

First of all, at the beginning of the description of the recipe, I would like to talk about the advice of experienced chefs - they recommend heating the oven well so that the fillet does not dry out during cooking. If you have fish, then it should be gutted, washed and soaked in water with vinegar (then the fish will not taste like mud). Then rinse and dry and cut into portioned fillet slices. The spine bone can be left in the dish or removed - at the discretion of the cook.
Let the rice cook, adding salt and a quarter of a lemon, then it will turn out fragrant and bright white.
Mix soy sauce with olive oil in a small bowl, add garlic, spices and seasonings passed through a kitchen press. Add thyme leaves and white wine to this mixture and mix well.
Transfer the fish fillet to the marinade and leave for at least 15 minutes, but no more than an hour and a half, otherwise the fillet will taste too spicy and salty.
Place the prepared fillet pieces on a baking sheet and pour over the marinade, bake the carp slices in the sauce for at least half an hour, and serve with a side dish of rice, pouring the sauce over it for juiciness and flavor.

How to cook carp with vegetables

Classically, carrots and onions are used when baking - this is the national Kazakh dish koktal (detailed recipe on a separate page, go there). Expand the composition by adding bell peppers, tomatoes, cauliflower, peas, and green beans. I also suggest flavoring the dish with sour cream or mayonnaise for taste and satiety.

Required:

Carp – 2-3 kg.
Bell pepper.
Onion, carrot - 1 pc.
Tomatoes - a couple.
Lemon.
Sour cream – 100 gr.
Dill – 3-4 sprigs.
Sunflower oil, salt, ready-made seasonings for fish.

Cooking:

Prepare the carcass for work - gut, wash, dry. Coat with vegetable oil.
Mix fish spices and salt in a small bowl. Rub the fish on all sides and in the belly. Sprinkle with lemon juice.
Chop the dill, cut all the vegetables into cubes, and fill the belly of the carp.
Spread a sheet of foil folded in several layers on a baking sheet and place the fish stuffed with vegetables.
Spread generously sour cream on top and add a few slices of lemon.
Cook at 180-200 o C for 1-1.5 hours.

Baked carp in the oven with potato wedges

Regardless of whether you use fillet or whole fish for cooking, you can prepare not only an everyday dish, but also a very tasty holiday dish. But to make it more convenient to serve the fish to the table, you need to clean it and cut the fillet into portioned pieces.

The garnish for fish is the simplest - from inexpensive and budget potatoes, which will also be baked along with the fish.

Products needed for cooking:

Large carp fish – 1 pc.
2 sweet onions
1.5 kg. young small potatoes
Mayonnaise or homemade sour cream -200 gr.
Vegetable oil – at least 50 ml.
Salt and spices, seasonings - to taste

Preparation:

Prepare the fish for cutting - clean and rinse, separate the fillets from the bones and cut into large, portioned slices. Season the fish with salt, spices and pepper and set aside briefly. You can do this directly in a greased baking dish.
Peel the potatoes and cut them into pieces - however you like. These can be circles or slices, large cuts into strips or cubes. Pour clean water over the potatoes, add salt (good) and boil in boiling water for about 10 minutes, until the root vegetable is almost completely cooked.
Drain the potatoes into a sieve or colander, cool and place next to the pieces of fish fillet. Grind the peeled onions in a blender, season them with salt and spices and mix with good quality mayonnaise or sour cream. Spread the sauce over the surface of the fish and potatoes and place the baking sheet in the preheated oven.
Roast the fish for about 30 minutes, until the potatoes are fully cooked and the fish fillet is cooked, but remains juicy and tasty.

This dish should be served in portions with any vegetable salad, for example, a mixture of lettuce leaves and sweet cherry tomatoes.

Fillet

For the upcoming feast, you can prepare an exquisite, very tasty fish dish, seasoned with wine and herbs. You can serve baked carp with leek slices, lemon slices, fresh herbs, and vegetables. As a side dish, mashed potatoes or rice would be appropriate. Experienced chefs advise that before baking fish, heat the oven thoroughly, otherwise the fillet will turn out dry and tasteless. Below we describe in detail and with photos the preparation of carp fillet in the oven.

Ingredients:

thyme – 4 sprigs;
carp fillet – 1 kg;
dry white wine – 1 tbsp.;
olive oil – 3 tbsp. l.;
soy sauce – 3 tbsp. l.;
spices.

Cooking method:

Cut the fish fillet into portioned pieces (optimal width - 3 cm). Place them in a ceramic baking dish.
Separately mix olive oil, soy sauce, wine - this will serve as a marinade.
Sprinkle the fish with spices, salt, pour over the prepared marinade, and let sit in the refrigerator for 0.5-1 hour. In this case, you need to periodically turn the pieces.
Heat the oven to 180 degrees, place the carp warmed to room temperature there, sprinkled with thyme sprigs.
The dish should be baked for at least half an hour. Baste the fish pieces with marinade from time to time to prevent them from drying out.