ᐉ Carp with potatoes in the oven - step by step recipe with photos. How to cook carp with potatoes in the oven?

Carp is a fish that many people love for its wonderful taste, and it is quite easy to prepare.
Since this fish has a small number of bones, cutting it is not difficult. There are many recipes for carp dishes in the oven, some of them are described in this article. How do you cook fish?

I fry 36%, 1145 votes
1145 votes 36%
1145 votes - 36% of all votes
I bake 26%, 820 votes
820 votes 26%
820 votes - 26% of all votes
Salt 15%, 481 votes
481 votes 15%
Read also: How did our ancestors fish? Ancient signs and superstitions
481 votes - 15% of all votes
I cook soups 9%, 299 votes
299 votes 9%
299 votes - 9% of all votes
I make cutlets 7%, 211 votes
211 votes 7%
211 votes - 7% of all votes
Kopchu 4%, 113 votes
113 votes 4%
113 votes - 4% of all votes
I bake pies 3%, 90 votes
90 votes 3%
90 votes - 3% of all votes

Total votes: 3159

Votes: 1635

17.09.2020

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What kind of animal is this, carp?

This fish belongs to the carp family. What are all the carps famous for? That's right: a lot of bones and the smell of mud. Although our hero is still better than ordinary carp: of course, there are bones in him, but there are much fewer of them. And there is so much meat on the barrels that this fish was even called “river pig.” Therefore, when properly processed, it produces delicious, juicy, tender dishes.

But before you cook them you need...

Choose the right fish. To prevent carp baked in the oven from “spreading” on guests’ plates, do not buy a frozen copy. It should be exceptionally fresh, with “glassy” transparent eyes and red gills. Weight does not matter, but the larger the fish, the correspondingly more meat it has.
Correctly cut. We won’t talk in detail about gutting fish, it’s not difficult. The main thing is to thoroughly remove the entrails from the cut belly, remove the sharp fins and rinse the carcass well before cooking.
If you plan to serve the fish whole, you should leave the head on the carcass. If you prefer serving portioned, divide the fillet into 2 parts along the spine, remove large bones.
Eliminate odor correctly. To prevent the dish from smelling like river mud, soak the carcass for 20-30 minutes in milk. If you plan to bake the whole carp, instead of soaking it, you can put a bunch of dill in the belly, which will absorb the unpleasant “aroma”.

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.

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 prepared 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.

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.

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.

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 heated 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.

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 C o is the optimal temperature.

Carp in foil

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

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.

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.

Delicious recipe! How to properly boil octopus

Carp baked in a sleeve in the oven

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

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.

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 tightly wrapped in foil for baking at 200 C o. 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.

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 o.

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.

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.

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 o. 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.

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.

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.

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.

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.

How to properly cook and serve fish

Despite the many recipes for cooking carp, there are several general rules.

Fish can be fried, boiled, stewed. But the most delicious carp, of course, is baked. In addition, it is the lowest in calories.
How to cook carp in the oven? In foil! This is the only way the fish will remain juicy and the rest of the ingredients will be ready.
In order for the dish to acquire a beautiful crust, the foil must be removed 10 minutes before cooking.
The fish cooks quickly: large fish take about 40 minutes, small ones - 20 minutes. Place in a well-heated oven.
It should only be served hot: from the oven to the table.
All vegetables without exception are suitable as a side dish.

In foil

It happens that you want to pamper your loved ones with a tasty and satisfying dinner, but you don’t have enough time to cook. You can bake carp in foil. It is prepared simply and quickly enough. It is recommended to take a large carcass, as it has denser and juicier meat.

You will need the following products:

2 kg. carp;
A couple of large onions;
100 g each of fresh dill and parsley;
50 milliliters of sunflower oil;
To taste spices for fish dishes.

Detailed description of how to cook carp in the oven in foil:

First you need to cut the fish by gutting it and removing all the fins. Then the carcass should be washed thoroughly.
Coat the carp with spices to taste and leave for a quarter of an hour.
Wash the peeled onion and cut into half rings.
Finely chop the washed greens.
Line a baking sheet with foil and grease it with sunflower oil.
Place half of the greens and onions on foil, and place the carp on them. Place the remaining greens and onions inside the carcass.
Close the foil without leaving any holes. The aroma evaporates through them.
Place the baking sheet in an oven preheated to 210°C for about 40 minutes.

Before serving, remove the greens and onions from the carcass. Place the fish on a plate and garnish with fresh herbs.

For 100 g of finished dish there is:

15.2 g protein;
4.3 g fat;
1.3 g carbohydrates.

The calorie content of the dish is 104.5 Kcal.

Important! The carcass must be prepared correctly, taking utmost care. If you accidentally puncture the gallbladder, the fish will taste bitter.

Video: how to cook carp in the oven

In many families, fish dishes are in great demand. Fragrant and rich fish soup, fried fish with onion rings, steamed diet varieties - all this is just a part of the dishes that are loved by many. A recipe for carp in the oven, the cooking methods of which can be very diverse, is also popular. Tender fish, seasoned with spices and complemented with potatoes or a vegetable side dish, will please everyone's taste. Explore our recipes and little tricks for preparing fish dishes. Your family will definitely appreciate your culinary skills!

To prepare a hearty and tender dish without any flaws, you need to consider the following:

Cooking carp baked in the oven usually takes about 50–60 minutes. During this time, the meat will become juicy and will literally melt in your mouth. If you like an appetizing golden crust, then try it for 30–35 minutes, then remove it and let the carp simmer for another 10 minutes.

More than a dozen different dishes can be prepared from carp - a whole carcass baked with onions and herbs, tender fillet with some sauce, portioned pieces with sour cream and much more. Check out the process of preparing several fish delicacies and try to cook an amazing dinner!

Recipes

Modern cooking offers many recipes for how to bake whole fish.

In foil

Cooking in foil has its advantages. Not only is the fish baked evenly, but this method also does not require the use of oil, which means the dish comes out with a minimum amount of calories. To bake an exquisite carp for the holiday table you will need:

carcass weighing 500 grams;
100 grams of plain yogurt;
a pinch of chili powder;
a pinch of pepper mixture;
30 grams of grated fresh ginger root;
a pinch of turmeric;
a pinch of dried fenugreek leaves;
20 grams of lemon juice;
30 grams of butter;
a pinch of ground coriander;
20 grams of vegetable oil.

Before cooking the fish, you will need to turn on the oven so that it has time to warm up. The temperature inside should reach 190°C.
In a small container, mix all ingredients until smooth. The fish is rubbed with salt, including inside the belly, then placed on foil.
Precisely because the carp will give a lot of juice, you will need to fold the aluminum foil correctly. To do this, you need to cut two pieces of 40 centimeters each and place them on top of each other crosswise. The fish is placed in the middle, which is poured with the prepared spicy mixture.
Close the foil so that there is free space inside, but tightly pinching the edges.
Cooking time is 20 minutes, after which you will need to check the fish. You should open it very carefully, as there is hot steam inside.
If desired, you can put asparagus, potatoes or any other vegetables in the foil along with the fish.
If you don’t want to cook the mixture for baking for a long time, then the marinade for carp can consist only of olive oil, lemon juice and your favorite spices.

It must be remembered that fish prepared in this way never turns out with a fried crust; to create it, you need to additionally hold the carp without foil in a preheated oven for five minutes.

Fish in soy sauce turns out very tasty. To do this you will need the following ingredients:

soy sauce 50 grams;
carp weighing 500 grams;
a sprig of cherry tomatoes;
green beans or peas;
one large carrot, cut into strips;
a bunch of asparagus;
sprig of rosemary;
spices as desired.

Well, in a separate container, grease the fish with soy sauce and pepper. In another container, the vegetables are dipped in the sauce; no additional salt is added, since it is already salty. Place tomatoes, asparagus and other vegetables on foil, then carp on top of them. Everything is sprinkled with spices and herbs.

Cover with foil and place in the oven at 180°C for twenty minutes. Check the readiness of the fish, which should easily separate from the bones.

Can be served with rice, potatoes or simply eaten with bread.

Without foil

Whole fried carp in the oven without foil turns out very tasty. Along with it, you can place potatoes, carrots, shallots, tomatoes and other vegetables on a baking sheet, which will serve as a side dish for the dish.

The following French recipe uses shallots and cream, a fabulous flavor combination that will leave guests spellbound.

Shallots are available all year round in hypermarkets, so finding them is not difficult. It tastes somewhat like onion, but is sweet and has a garlic flavor. The easiest way to cook shallots is to simply chop them finely and simmer them with the fish until they are soft.

To prepare this amazing dish you will need the following ingredients:

whole carp, pre-cleaned and gutted;
salt and pepper;
20 grams of olive oil;
two shallots, chopped;
a glass of cream;
10 grams of fresh parsley.

Despite the small number of ingredients, the fish turns out simply amazing. After baking, the carp becomes soft and juicy, the onion adds sweetness to it, and the cream adds softness. You can make stuffed fish by filling it with your favorite vegetables or half-cooked rice.

Many culinary experts claim that carp cooked in the oven is superior in taste to many of its counterparts.

The main trick is selection and preparation.

Recipe No. 1. Classical

The recipe for carp in its classic form looks quite simple. For the dish you will need the following ingredients:

The carcass is gutted, treated on all sides with spices, and placed on a baking sheet. To prevent the dish from burning and sticking to the surface, lay a layer of foil on it. The onions are chopped into rings, the greens are washed (there is no need to disassemble the bunch), and everything is put into the abdominal cavity. Add butter cut into small cubes to the “filling”. You can decorate the fish with herbs on top and put it in the oven.

The carp in foil will be baked for about 45–50 minutes. The temperature should not exceed 200 degrees. To make the meat literally melt in your mouth, you need to wrap the fish in foil. Before serving, the greens and onions are removed from the abdominal cavity.

Meaty and tasty carp (aka carp) is not uncommon in our area. This ordinary fish is found in fresh water bodies and, due to the delicate taste of its flesh, goes well with various additions that cooks add to the cavity of the fish after cleaning it from the entrails. We will tell you what exactly you can use to bake stuffed carp in the oven in the recipes below.

Carp stuffed with buckwheat, baked in the oven

carp - 1.2 kg;
- 1 tbsp.;
a handful of walnuts;
onions - 70 g;
parsley - 2 tbsp. spoons.

Before stuffing the carp, gut it, thoroughly rinse the abdominal cavity and season the fish with sea salt. As a flavor and aroma addition to the dish, you can also use a universal spice mixture for fish dishes, which is sold ready-made in any market.

Sauté the onion in a drop of oil until browned. Combine the fried onion with chopped nuts and add to boiled buckwheat along with parsley. Fill the abdominal cavity of the carp with buckwheat filling and secure the cut with a skewer.

The fish should be baked for about half an hour at 200 degrees.

Carp stuffed with cabbage, baked in the oven with sour cream

carp (1 kg carcasses) - 4 pcs.;
sour cream - 120 g;
white cabbage - 230 g;
- 15 g;
parsley;
onions - 70 g.

First, start preparing the cabbage filling, for the preparation of which shredded cabbage leaves and onions should be simmered in a mixture of tomato paste and water until soft. The cabbage filling is cooled, combined with parsley leaves and the mixture is filled into the abdominal cavity of the carp carcass. The fish is placed on a baking sheet and covered with sour cream, after which it is baked for 45 minutes at 160 degrees.

Preheat the oven to 190 degrees. We gut the fish carcass, clean and rinse. In a small amount of heated oil, saute the purple onion rings with carrots and mushrooms. When all the moisture has evaporated from the champignons, add tomato slices to the vegetables and pour wine and soy over everything. Let the liquid evaporate completely again and fill the abdominal cavity of the fish with vegetables. Bake the carp in the oven for an hour.

Once, in one of the issues of the Notebook recipes, our regular reader Sergei teased me that I live on the Volga, but there are no recipes with real fish on the site! Yes, indeed, Sergey, we don’t eat sturgeon, but silver carp, catfish, carp, pike perch and burbot swim at different times of the year. Recently, a small golden carp, worth about ten kilograms, swam past, and we managed to grab a couple of steaks, about two kilograms worth, from it. I’ll try to fill in the gaps on the site and invite readers to try delicious river fish! It also happens that either you don’t always have a camera at hand while cooking, or the steps of the recipe are photographed, and while you’re about to take the final photo, making a sketch and thinking through the composition, the dish has already been eaten.

This is one of the popular fish from the carp family, with a wide body, large scales and a long tail. Very often there are good individuals that are pleasant to work with, reaching 9-10 kilograms. In my photo, there are steaks of just such a carp on the table; when cleaning it, scales with a diameter larger than a five-ruble coin flew off. On average, a close relative of carp weighs 4-5 kg.

I really like carp meat, even more than catfish or silver carp meat. Carp differs from many fish in having very tender and tasty meat, slightly sweet in taste. Cooking carp is quite simple, it is very difficult to spoil it, and it always turns out to be an appetizing and juicy dish. This fish is rich in useful substances so necessary for the human body: proteins, fats, fatty acids. In addition, the meat of this fish contains retinol, riboflavin, thiamine, vitamins, micro and macroelements, without which it would be difficult for us to exist.

Fish must be present in the diet of every person, especially for growing bodies, older people, and people who lead a sedentary lifestyle. Since carp meat contains little connective tissue, it is easier to digest and absorb in our body, unlike animal meat. And the fish oil contained in carp has a beneficial effect on the human brain and cardiovascular system.

Experiments conducted by scientists confirmed the benefits of carp meat: people who ate carp dishes three times a week suffered noticeably less from heart arrhythmia, compared to a group of people who did not eat fish as often. Fatty acids contained in carp significantly reduce the risk of diseases of the cardiovascular system and its failure.

Carp is considered a dietary product; one hundred grams of carp meat contains only 97 Kcal (the belly is not taken into account), which is why this fish is included in diet menus. But after the carp undergoes heat treatment, its calorie content may change up or down. Thus, boiled carp meat will contain approximately 87.3 Kcal, but the calorie content of fried fish in oil will increase quite significantly. For dietary nutrition, it is best to cook carp steamed or baked in the oven or multicooker without adding oil, using foil, a sleeve, a bag or baking paper.

Sometimes I allow myself a piece of fried carp (many will agree that there is nothing tastier than fish with an appetizing crispy crust!), I just fry it in a frying pan with a ceramic coating and a drop of oil. The breading turns into a crispy crust in the same way, only it is not as greasy as before when frying in a cast iron frying pan. I remember my grandmother had such a thick-walled roasting pan. She only used it for frying fish and would kick us if we fried potatoes on it. But without a large amount of oil, the fish could not be fried on it; it would immediately stick.

But if you decide to lose weight by including fish in your diet, then it is best to steam it or bake it in the oven, first stuffing it with vegetables; in this form, any fish will definitely bring only benefits.

Advice: carp is a very unpretentious fish and can easily survive even in the most polluted body of water, but at the same time harmful substances will accumulate in its body. It would be right to ask where the fish was caught, or even better, to purchase it from a fisherman you know. But if there is none, then it is better to give preference to “imported” goods in the supermarket: chilled or frozen carp.

Carp has no contraindications for consumption (other than allergic reactions or individual intolerance to any fish). This fish, and other species as well, should be consumed with caution by nursing mothers.

Like any fish, carp has a fishy smell, after all, it is a river fish, but there are many ways to get rid of it. The easiest way is lemon juice, which we sprinkle on the fish before breading. Milk, in which you need to pre-soak the fish for 30 - 60 minutes, perfectly removes the unpleasant smell of fish. You can add aromatic herbs and other spices to the milk. Table vinegar also perfectly removes odor; to do this, add 1 tbsp to one liter of water. a spoonful of table vinegar, add 2 - 3 bay leaves and soak the fish in the resulting solution for 2 hours. Before cooking, such soaked fish should be washed thoroughly.

Carp baked in the oven in pieces: recipe and photo

Experienced chefs love this fish for its taste, small number of bones, juiciness of the fillet and ease of preparation. However, to make the dish tasty, you should know certain tricks and be able to choose the right carp.

Preparing fish for cooking

To prepare fish for cooking, you should:

Wash and clean the carp.
Choose your favorite recipe.
Select the required ingredients.

The easiest way is to simply marinate the carp and put it in the oven.

What's the best way to marinate fish?

The classic marinade is made from white wine and soy sauce, which brings out the full flavor of the fish. For this you will need:

carcass 2−3 kg;
a glass of white wine;
40 ml each of olive oil and soy sauce;
salt, pepper, spices to taste.

Recipe:

Clean and gut the carcass, cut it into pieces 3-4 cm in length.
Mix all ingredients thoroughly.
Pour the marinade into the fish, let it sit for at least half an hour, periodically turning the pieces to ensure complete soaking.
Place the carp in an oven preheated to 180 degrees and keep until completely cooked for 30-40 minutes.

Optimal cooking time and temperature

Depending on the recipe, the carp will cook from 30 to 90 minutes at a temperature of 170−200 oC.

: Hawaiian pizza: recipe and photo

How to choose the right fish

When choosing a carp, you should pay attention to the following:

The carcass is clean without stains or blood (no more than 1-2 bloody marks are allowed), otherwise the fish was sick.
The glaze on frozen fish should be smooth without any bumps or cracks.
When dry frozen, the carcass is as smooth as a stone.
Fresh fish has elastic flesh, the bones do not separate, the eyes are transparent and bulging, the skin is without damage, the scales are moist with a small amount of slippery, transparent mucus. The gills are not sticky, bright red in color. In addition, the smell should be fresh, river-like.

Secrets of experienced housewives

Before preparing carp, you should pay attention to the following tips:

Choose your fish carefully to ensure it is fresh.
Carp is a very juicy fish, so you should be careful when choosing spices and fillings.
Cook only according to recipes. If you overdo it, the fish will turn out dry.
It is better not to use the broth obtained as a result of cooking as a sauce, because it turns out bitter.

Carp can be prepared using various recipes that will fully reveal the aroma and taste of the fish. The main thing is to approach the choice of fish responsibly and choose a recipe that best reflects culinary preferences.

Calorie content of foods possible in the dish

Lemon - kcal/100g
Lemon zest - kcal/100g
Thyme – 101 kcal/100g
Dried thyme – 276 kcal/100g
Thyme – 276 kcal/100g
Mayonnaise - 300 kcal/100g
Mayonnaise “Provencal” – 627 kcal/100g
Light mayonnaise – 260 kcal/100g
Salad mayonnaise 50% fat content - 502 kcal/100g
Table mayonnaise – 627 kcal/100g
Azov carp – 121 kcal/100g
Caspian carp – kcal/100g
Onion – kcal/100g
Sunflower oil – 898 kcal/100g
Refined sunflower oil – 899 kcal/100g
Table salt - kcal/100g

Calorie content of foods: Carp, Lemons, Onions, Table salt, Thyme, thyme, Mayonnaise, Sunflower oil

Step-by-step preparation

To prepare the recipe “Carp baked in the oven,” take fresh carp - the fresher the fish, the tastier it is, frozen carp completely loses its taste. add onion, lemon, thyme to fight off the smell of mud inherent in river fish, salt, freshly ground black pepper if desired and a little sunflower oil to lubricate the fish and foil.
Clean the carp from its scales - they are very large, depending on the size of the fish, they can reach up to a 5-kopeck coin. Cut the belly and gut it, you will be lucky if you come across a specimen with caviar - then you will also get delicious caviar cutlets. If you are going to cook with the head, remove the gills. Rinse the fish well under running water and dry with a paper towel.
Cut the onion into half rings.
Cut a few slices of lemon for pouring juice and stuffing.
Rub the fish well with salt and pepper, outside and inside.
Place prepared onion, lemon slices, and sprigs of fresh or dried thyme into the belly.
Brush the fish with vegetable oil and place on a large sheet of foil.
Wrap the carp stuffed with aromatic additives in foil in an envelope and place in the oven for about 50 minutes, setting the temperature to 180 degrees.
After the specified time, carefully unfold the foil with tongs, open the fish slightly - it is already ready, you just need to brown it a little.
Lubricate the surface of the carp with a thin layer of mayonnaise and place uncovered under the grill for 8-10 minutes.
Carp baked in the oven is ready! Serve with a side dish or simply eat it with lemon juice. Bon appetit!

Carp baked in the oven is a delicious dish, especially if you have a decent specimen weighing over a kilogram. Carp is a carp species, and small carp have a lot of bones, and they are usually not valued by fishermen. Carp from 3 kg and above are held in high esteem - such fish are used for cutlets and even dumplings.

It’s surprising that they don’t smell like fish at all, and you can’t really distinguish them from meat if you add a little fatty pork or lard for juiciness.

Well, what is most valued is large dried and smoked carp - fat, shiny, trembling like a tear in the sun... Oh, my invaluable childhood, when there were heaps of this fish - I grew up on the shore of a large commercial lake, where the main catch was carp.

: Carp baked in the oven: recipe and photo

Carp baked in the oven. (video recipe)

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What kind of animal is this, carp?

But before you cook them you need...

Choose the right fish. To prevent carp baked in the oven from “spreading” on guests’ plates, do not buy a frozen copy. It should be exceptionally fresh, with “glassy” transparent eyes and red gills. Weight does not matter, but the larger the fish, the correspondingly more meat it has.
Correctly cut. We won’t talk in detail about gutting fish, it’s not difficult. The main thing is to thoroughly remove the entrails from the cut belly, remove the sharp fins and rinse the carcass well before cooking.
If you plan to serve the fish whole, you should leave the head on the carcass. If you prefer serving portioned, divide the fillet into 2 parts along the spine, remove large bones.
Eliminate odor correctly. To prevent the dish from smelling like river mud, soak the carcass for 20-30 minutes in milk. If you plan to bake the whole carp, instead of soaking it, you can put a bunch of dill in the belly, which will absorb the unpleasant “aroma”.

How to properly cook and serve fish

Despite the many recipes for cooking carp, there are several general rules.

Fish can be fried, boiled, stewed. But the most delicious carp, of course, is baked. In addition, it is the lowest in calories.
How to cook carp in the oven? In foil! This is the only way the fish will remain juicy and the rest of the ingredients will be ready.
In order for the dish to acquire a beautiful crust, the foil must be removed 10 minutes before cooking.
The fish cooks quickly: large fish take about 40 minutes, small ones - 20 minutes. Place in a well-heated oven.
It should only be served hot: from the oven to the table.
All vegetables without exception are suitable as a side dish.

In sour cream

This fish belongs to the class of carp; in some countries they do not eat it at all, but in others they prepare very tasty, gourmet dishes from carp fillet. In this case, the carcass can not only be baked, but also stuffed, fried, stewed, boiled. Below is a recipe for cooking fish in sour cream sauce. This dish turns out aromatic, beautiful and very tasty. How to properly prepare carp in the oven with sour cream?

Ingredients:

Parmesan/Dutch cheese – 100 g;
medium fat sour cream – 0.3 l;
flour – 30 g;
lemon – 1/3 pcs.;
carcass carcass – 2 kg;
onions – 2 pcs.;
dill – 30 g;
spices;
vegetable oil – 2 tbsp. l.

Cooking method:

Gut the fish and cut off the head. Cut the fillet into portions to make it easier to place them in the pan.
Season the product, rub with lemon to remove the river smell.
Cut the onion into half rings and fry in a frying pan until golden.
Next, fry the fish pieces rolled in flour, then place them in a baking container.
Place fried onions on top, pour sour cream over the fish, add salt and sprinkle with chopped dill.
Cover the food with foil/lid and bake at 200 degrees for 20 minutes.
10 minutes before the end of cooking, sprinkle the fish with grated cheese.

Video: how to cook carp in the oven

The easiest way is to bake the whole carp in the oven. To bake, take fresh fish, clean and gut it, then rub it with salt both outside and inside. To fight off the smell of river mud inherent in any freshwater fish, you can stuff the belly of the fish with onion rings, lemon slices and bunches of fresh herbs. For greater juiciness, you can add a few pieces of butter here. It is best to bake fish in foil, so it will simmer in its own juices, and at the end of the process the meat will not be dry. The oven for baking fish is heated to 200 degrees and baked at the same temperature for 30-40 minutes, no more. The meat of this fish is tender, and longer baking will make the fish dry and tasteless. 10 minutes before the end of cooking, you can unwrap the foil and place the pan with the fish for further baking. The fish will be slightly browned and covered with a pleasant golden crust. Sour cream lovers should brush the carcass with pre-prepared sour cream sauce before finishing cooking. Freshly caught fish is always used for baking. Frozen fish will turn out dry and tasteless.

You will get a very tasty and festive dish if you stuff the carp’s belly with various fillings: vegetables, mushrooms, rice and bell peppers. After filling the belly of the fish with the finished filling, the edges of the cut are sewn or fastened with toothpicks, and the fish, wrapped in foil, is sent to the oven. The look and taste of stuffed carp will delight the most discerning gourmet. You can serve stuffed carp without a side dish.

Baking carp in pieces marinated in soy sauce and white wine will be more labor-intensive and take longer to prepare. After processing the fish and cutting it into portions, marinate the fillet in a mixture of wine, soy sauce and olive oil. Don’t forget about spices; you can use any spices for fish, ground black pepper, but you shouldn’t get carried away with salt - soy sauce is already salty enough. You need to marinate the fish for about half an hour, after which it is placed in the oven and baked for 30-40 minutes. During baking, the alcohol from the wine evaporates and gives the fish a subtle aroma. This dish can be served with a side dish of mashed potatoes or rice.

You get gorgeous juicy fish if you cook it as follows. On the carp carcass, cuts are made every 2-3 cm, which are filled with butter or pieces of lard. The fish carcass itself is rubbed with salt, spices and sprinkled with lemon juice to repel the unpleasant odor. In this case, you should bake the carp without covering it with aluminum foil. And to prevent the fish from drying out during baking, you need to prepare a sauce in advance consisting of tomatoes, finely chopped onions, sweet bell peppers, simmered in a frying pan with prunes and walnuts, and add half a glass of any red wine to this mixture. The resulting sauce should be poured over the carp when cooking in the oven. Carp is baked according to this recipe for about an hour. The fish turns out incredibly tasty, juicy with a spicy aftertaste of red wine. If a carp is caught with caviar, do not rush to throw it away. The caviar is carefully removed and freed from the films. You can make pancakes, pate from it, fry it and serve it as a separate dish, and it’s even tastier when salted.

Carp baked according to any recipe is best eaten warm, and when serving it on a festive table, you should try to choose a baking dish so that the fish carcass fits in whole, head on.

With white wine

A wonderful decoration for any festive feast will be carp baked in the oven with white wine.

List of required ingredients:

A kilogram of carp fillet;
3 tbsp. spoons of soy sauce and olive oil;
A glass of white wine;
5 sprigs of thyme;
Spices to your taste.

Step by step on how to bake carp in the oven:

Behead the scaled carp, remove the entrails, cut off the fins and tail, remove the ribs and all the bones.
Cut the fish fillets into pieces approximately 3 cm wide. Place them in a suitable baking dish.
In a separate cup, make the marinade by mixing white wine with olive oil and soy sauce.
Season the fillet pieces with salt and spices and pour in the prepared marinade.
Marinate for an hour in the refrigerator, turning the fish pieces several times.
Sprinkle the carp with thyme and place in an oven preheated to 180˚C for half an hour. To prevent the fish pieces from drying out, you need to periodically water them with marinade.

You can serve this fish with rice or mashed potatoes. You can supplement it with lemon slices, vegetables, leeks and herbs.

100 g of such fish contains:

14.4 g protein;
5.2 g fat;
1.6 g carbohydrates.

Energy value – 133.2 Kcal.

How to deliciously cook carp in the oven?

The algorithm for preparing carp is not much different from similar processes for processing other river fish. However, if you are faced with such a task for the first time, before you begin executing any recipe, you should familiarize yourself with the simple basic rules that accompany each of them.

Fresh fish is cleaned, gutted, head or gills removed, then washed and dried.
The smell of mud inherent in this type of fish can be easily neutralized with lemon, onions, sprigs of fresh herbs or a spicy marinade.
You can simply bake carp in the oven in a mold or on a baking sheet, placing it in a sleeve, or wrapping it in foil.
How long to bake carp in the oven depends on the weight of the fish. A medium-sized carcass will need to be kept at a temperature of 200 degrees for 40-50 minutes.

How to cook a whole carp in the oven?

To bake a whole carp in the oven in the classic manner, a properly prepared fish carcass is rubbed on all sides and inside with a mixture of salt and pepper. If desired, you can sprinkle it with lemon juice and rub it with vegetable oil to retain maximum juices and make the dish browner.

carp – 1 piece;
lemon – 0.5 pcs.;
salt, pepper - to taste;
vegetable oil – 30 ml.

The fish is rubbed with salt and pepper, sprinkled with lemon juice and oil, and placed in a mold or on a baking sheet.
If desired, place several lemon slices into the belly.
Place the dish in a heated device and cook the carp baked in the oven for 30-40 minutes.

Carp baked in the oven with potatoes

If you need to quickly and easily organize a full dinner or lunch, cook carp in the oven with potatoes and you are guaranteed a delicious meal and grateful reviews from eaters. The main thing is to thinly slice the peeled potato tubers so that the vegetable has time to bake well while the fish is ready.

carp – 1 piece;
potatoes – 1 kg;
onion and bell pepper – 2 pcs.;
mayonnaise – 150 g;
salt, pepper, dry herbs - to taste;
vegetable oil – 30 ml.

Prepare the fish and vegetables by thinly slicing the potatoes and the desired slices of peppers and onions.
Place the seasoned vegetable mixture on a baking sheet or place fish grated with salt and pepper on top of the pan.
Lubricate vegetables and fish with mayonnaise and sprinkle with herbs.
Bake carp with potatoes in the oven for 40 minutes at 200 degrees.

Carp in the oven in foil

Carp baked in foil according to the following recipe turns out surprisingly juicy and aromatic. The fish acquires a special smell thanks to onions and sprigs of fresh herbs, which fill the belly, and butter preserves the juices and enriches the taste. The carcass can be cooked either with the head, removing only the gills, or without it.

carp – 1 piece;
onion – 1 pc.;
dill and parsley - 1 large bunch;
salt, pepper, spices - to taste;
butter – 100 g.

The fish is rubbed inside and out with salt, pepper, and spices.
Place pieces of butter, onions and sprigs of herbs into the belly.
Wrap the fish in foil and place it in a heated device on the middle shelf.
Bake the carp in the oven for 40 minutes at 200 degrees.

How to cook carp in the oven in pieces?

Carp fillet in the oven, cut into pieces, with the right approach will turn out no less tasty than a whole fish. In addition, a dish prepared in this manner has an undeniable advantage: the complete absence of bones, which for many are an obstacle to the design and consumption of compositions involving carp.

carp fillet – 1 kg;
onions – 2 pcs.;
mayonnaise – 150 g;
salt, pepper, spices for fish - to taste;
vegetable oil – 25 ml.

The fillet pieces are salted, peppered, seasoned with seasonings and left for 20 minutes.
Chop the onion, season with mayonnaise, and place in a pillow-shaped mold.
Place the fillets on the onion slices, sprinkle the fish with oil, cover with foil and place in an oven preheated to 200 degrees for 20 minutes.
Remove the foil and brown for another 10 minutes.

Stuffed carp baked in the oven

Stuffed carp in the oven will require some skill, patience and free time to prepare it. However, the result will fully recoup all costs and will delight everyone with a truly royal dish that will become a welcome guest at any holiday table or will delight loved ones at a family feast.

carp – 2 kg;
onions and carrots – 2 pcs.;
cabbage or mushrooms – 300 g;
fish caviar – 100-150 g;
mayonnaise – 100 g;
salt, pepper, fish spices, lemon juice - to taste;
vegetable oil – 50 ml.

Sauté onions and carrots in a frying pan, then add shredded cabbage or mushrooms and fry until tender.
Add caviar and season the mixture to taste.
The cleaned carp is cut along the back, the backbone is separated, all the bones and entrails are removed, washed, rubbed with salt, spices, and sprinkled with lemon juice.
Fill the fish with the filling, place it on a baking sheet, grease it with mayonnaise, bake at 180 degrees for 1.5 hours.

Carp in sour cream in the oven

When studying carp dishes in the oven, the option of baking fish with sour cream attracts special attention. In this execution, the dish acquires a special, incomparable taste, an amazing aroma and turns out extremely juicy and appetizing. Pre-marinating will add color to the flavor palette.

carp – 1 piece;
soy sauce, vegetable oil and mayonnaise - 2 tbsp each. spoons;
seasonings for fish - 1-2 tbsp. spoons;
sour cream – 150 g;
dill – 1 bunch;
salt pepper.

The fish is rubbed with salt and seasonings, greased outside and inside with a mixture of mayonnaise and soy sauce, and left for a couple of hours.
Place the carcass on a baking sheet, generously grease it with sour cream, and put dill in the belly.
Carp with sour cream is baked in the oven for 20 minutes on each side.
After turning over, grease the other side of the fish with sour cream.

Carp baked in the oven with vegetables

Carp with vegetables in the oven is juicy and has an unusual taste. As a filling, you can use either a classic mix of onions and carrots, or expand the composition by adding tomatoes, bell peppers and other vegetables. In this case, sour cream can be replaced with mayonnaise or simply grease the fish with vegetable oil.

carp – 2-3 kg;
lemon – 1 pc.
onions and carrots - 1 pc.;
tomatoes and bell peppers - to taste;
seasonings for fish - 2 tbsp. spoons;
sour cream – 100 g;
dill – 1 bunch;
salt, pepper, vegetable oil.

The fish is rubbed with salt and seasonings, brushed with oil and lemon juice and filled with a mixture of chopped vegetables and herbs.
Place the carcass on foil, brush with sour cream, top with lemon slices, cover with foil on top, and place in a preheated oven.
After 1-1.5 hours, the baked carp will be ready.

Carp baked in a sleeve in the oven

Insanely delicious carp in a sleeve in the oven, prepared according to the following recipe, will surprise you with its unusual taste and amazing juiciness of the pulp. Garlic will add piquancy to the fish, and the juices will be retained by the kitchen accessory in which the carcass is placed before baking. If desired, you can cut the film 15 minutes before the end of cooking and brown the fish on top.

carp – 1 piece;
lemon – 0.5 pcs.
garlic – 3-5 cloves;
salt, pepper, seasonings, vegetable oil.

The fish is seasoned outside and inside with salt and pepper, rubbed with garlic, ground with butter.
Place the carcass in a sleeve, tie the edges, pierce the film on top in several places and put it in the oven for 40-50 minutes.

Carp in the oven with lemon in foil

For those who like fish with a pleasant acidity, they will like carp with lemon in the oven. Vegetables and herbs will add a special taste, which can be used to complement lemon slices when stuffing the belly of a fish. In this case, the dish is prepared in foil, which can be replaced with a baking sleeve or the fish can be cooked in a dish with a lid.

carp – 1 piece;
lemon – 1 pc.
onion and pepper – 1 pc.;
greens – 1 bunch;
salt, pepper, seasonings, vegetable oil.

The fish carcass is filled with a mixture of chopped onions, peppers, herbs and lemon slices.
Half a lemon is cut and inserted into transverse slits on the back of the carp.
Wrap the carcass in foil and bake for 40-50 minutes at 200 degrees.

Olya

Living deliciously is a whole science!

Carp baked in the oven: recipe with photo

Carp is a river fish; it has a slightly specific smell of mud, characteristic of inhabitants of fresh lakes and slow-moving rivers. Therefore, many people do not like to cook it, citing a bad taste, despite the fact that its fillet is very tender and sweet in taste.

Moreover, the energy value of carp is only 97 calories, which makes it a desirable guest in the diet menu, and the high level of iron makes it possible to recommend this fish to people suffering from anemia.

This article presents several recipes with photos of carp baked in the oven, and also gives practical advice on how to rid fish of an unpleasant odor.

How to eliminate the smell of mud from fish?

It’s worth noting right away that frozen carp is not at all suitable for cooking, except for cutlets or other minced fish dishes.

In order to prepare carp baked in the oven according to the recipe, you should take only fresh fish, visiting the nearest market and seeing with your own eyes its freshness: clear eyes, red gills and the absence of an unpleasant odor are the main guidelines.

After it has been cleared of scales and entrails and washed thoroughly, you can proceed to the first stage of preparation: muffle the specific smell or remove it altogether.

There are several ways to do this:

Soak the fish in milk for one hour. Not the cheapest option, but if you choose the right dishes, costs can be kept to a minimum. To do this, you should take a mold a little larger than the fish: wide, but with a small height, so that the fish filled with milk is completely covered with liquid.
Squeeze the juice from one lemon into a liter of purified water and soak the carp carcass in this solution for forty minutes. The pleasant lemon flavor of the finished fish will make it clear that the smell of mud will no longer be a reason to refuse such a tasty dish.
Two tbsp. Dissolve tablespoons of vinegar in a liter of water, add one bay leaf and soak the carp in this marinade for an hour or an hour and a half. The effect is the same as in the previous version.

A recipe for whole carp baked in the oven is the best option, because basically this fish weighs from 800 grams to two kg. Larger options are suitable for a holiday table, and smaller ones are suitable for a family dinner or lunch. To prepare, you should prepare the following:

one carcass measuring 1-1.2 kg;
two carrots and onions;
120 grams of hard cheese;
100 grams of mayonnaise or thick sour cream;
1/4 teaspoon allspice;
salt to taste.

Where to start cooking?

The process of preparing carp baked in the oven according to the recipe begins with preparing the fish: it must be soaked in any of the above options. After this, rinse the fish under running water and place on a paper towel to dry a little.

Meanwhile, peel the onion and chop it into thin half rings, pour boiling water over it and lightly salt it. Grate the carrots, mix with half a portion of mayonnaise and pepper. Then combine it with the onion, mix well and stuff the belly of the carp with the resulting mass, placing it on a greased baking sheet or in a baking dish.

It is better to secure the cut with wooden toothpicks so that the seam does not come apart during baking, otherwise the filling will fall out. Place the fish in the oven, heated to 190 degrees, and bake until golden brown, brushing the entire surface with the remaining mayonnaise.

Then sprinkle the fish with grated cheese and return to the oven for another five to eight minutes to form a delicious cheese crust.

Fish and potatoes baked in the oven with mayonnaise is practically a classic, but not everyone knows some of the nuances of preparing this dish, so sometimes the taste is somewhat disappointing.

Let's try to consider in detail another recipe for preparing carp baked in the oven, step by step:

Rinse the cleaned and gutted fish thoroughly under running water, soak in milk for an hour, and in the meantime peel the required amount of potatoes. Typically, if you use fish weighing one kilogram, then you should take the same amount of potatoes. Cut it into circles no more than 5 mm thick and sprinkle with a mixture of salt and black pepper (a generous pinch of each). If desired, you can add fresh onion rings, just cut them very thinly.
Grease a baking tray generously with vegetable oil and place the potatoes on it in an even layer, placing the carp carcass in the center. At the same time, place a couple of sprigs of dill inside the fish: the spicy herb will impart its aroma to the fish, making it more pleasant to the taste.
Move the baking sheet to the oven, turn on the temperature at 220 degrees and wait 15-20 minutes. During this time, the fish and potatoes should brown a little.
In a cup, mix three cloves of garlic, a little black pepper and 120 grams of mayonnaise, which, if desired, can be replaced with high-quality sour cream. Mix the mixture thoroughly and coat the fish on all sides with the resulting sauce, carefully turning it over to the other side. The potatoes on the baking sheet should also be stirred with a wooden spatula so that they are evenly baked on all sides. If you have any leftover garlic sauce, you can spread it over the potatoes, which will give them a wonderful rustic feel.

Return the pan with the fish to the oven and continue baking for another 15 minutes. This dish is best served hot or warm along with chopped fresh vegetables.

Recipe for carp in pieces

Oven-baked fish can have a very unusual taste thanks to a special marinade in which the carp is pre-soaked. For example, you can use white wine, which goes perfectly with freshwater fish.

The list of required ingredients looks like this:

1.5 kg of fish;
1/2 glass of good quality white wine;
4-5 tbsp. spoons of soy sauce;
two pinches of Provençal herbs; if not, you can replace them with rosemary;
3 tbsp. spoons of vegetable oil;
a little black pepper.

How to prepare the marinade?

For carp baked in the oven, the marinade recipe is quite simple: you need to mix salt, spices and ground pepper in one bowl, add soy sauce and vegetable oil (it can be olive or sesame, they will give the fish a touch of Asian cuisine).

Lightly whisk until the ingredients are evenly mixed, then pour in the wine. Let the marinade sit for a few minutes before placing the fish in it.

If you do not use alcohol in the cooking process, then the wine can be replaced with freshly squeezed lemon juice (from 1/2 fruit) mixed with 80 grams of water.

How to bake fish in pieces?

Next, following the recipe for baked carp in the oven step by step, cut the fish into portioned pieces. To do this, it is necessary to divide the carcass in two along the ridge (it can be completely removed along with the rib bones, leaving only the fillet). Then cut it into slices 3-4 cm thick, put it in a form in which it will be baked, and pour the marinade directly into it.

Then mix all the pieces thoroughly with your hands so that the liquid evenly covers them on all sides.

We leave it alone so that the fish marinates, but it should be stirred again every 10-15 minutes.

Next, in the same bowl, place the carp in the oven directly with the remaining marinade and bake until done. This will take an average of half an hour at an oven temperature of 200-210 degrees.

In foil

To get a more flavorful fish, you can bake carp in foil in the oven. The recipe is also based on a fish marinade, for which you should use the following:

2 tbsp. spoons of soy sauce and vegetable oil;
juice of one lemon;
1 heaped teaspoon of grated fresh ginger;
a pinch of salt and black pepper.

Mix the resulting ingredients in one bowl. Rub the prepared fish with the resulting mixture and leave for half an hour so that the carp is well saturated with juices and aromas.

Periodically it should be turned over and rubbed with the mixture again so that the fish becomes as saturated as possible evenly on all sides.

It is worth noting that the components of the marinade are designed for a carcass weighing 800–1000 grams; if the fish is taken of a larger size, then the amount of marinade should be increased accordingly.

Also, for carp baked in the oven according to the recipe in foil, you will need:

one carrot: cut into slices 0.5 cm thick;
1-2 onions, which should be cut into four slices and then chopped;
one lemon, cut into thin slices;
cut two tomatoes into halves;
a set of herbs for fish: it can be Provençal herbs or a mixture of rosemary with nutmeg and white allspice.
2 tablespoons of vegetable oil;
salt according to taste preference.

When the fish is marinated, move it to a baking sheet on which you first need to spread foil (it can be folded in half for greater density).

Place half of the chopped vegetables and a couple of slices of lemon inside the carp carcass, laying it out in layers, and place the second part around the fish in the form of a vegetable pillow, and lemon slices on top of it. Cover the fish with a second layer of foil, carefully folding the edges around the perimeter so that the contents are well packed inside.

Place the baking sheet in the oven and bake the fish for half an hour at a temperature of 200-210 degrees. Next, remove the top layer of foil and return the carp with vegetables to the oven for another 15 minutes so that the fish browns a little. Serve the fish, cut into portions and place it on a bed of vegetables.

It is also good to use potatoes or rice as a side dish.

What to choose for a side dish?

If the fish is baked in the oven without a side dish, then it will be natural to prepare something for this, because often recipes for carp baked in the oven do not indicate what to serve along with the main dish.

The most common combination is fish and potatoes in any form, but the monotony often gets boring.

Baked carp will also go well with boiled rice flavored with a little butter, crumbly buckwheat porridge in water, as well as grilled vegetables in a creamy sauce, which also harmonizes with fish.

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