Stuffed carp baked in the oven - it couldn’t be tastier

Carp is one of the most common fish in Russia.
This is one of the most delicious fish. This article will present several recipes that will answer the question of how to cook stuffed carp. Are you preparing carp fish?

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How to cook carp in the oven

Mirror or regular carp can be boiled, fried, steamed, but it tastes best when baked. This type is cooked under foil, in a sleeve, fried whole or in pieces. The carcass is stuffed with vegetables, mushrooms, spices and seasonings, and baked using various sauces and marinades. Cooking begins with proper gutting.

How to clean

Before starting the preparation of the dish, the carp is cleaned. This process works as follows:

1. First, the fish is washed well with running water.
2. Next you need to get rid of the scales. There is a simple but effective method for this. The carp is poured with boiling water for half an hour, then treated with a stream of cold water. If you carefully run a knife or fork against the scales, they will peel off easily.
3. After this, the fin is cut out from the back, the abdomen is ripped open, and the gall bladder, liver and other internal organs are removed.
4. The eyes and gills are removed.
5. The fish is washed again.

How long to bake

Many people are interested in the question - how long will it take to bake? Experienced chefs recommend cooking fish at a temperature of 180-200 degrees, and the cooking time depends on the size and weight of the carcass. Baked carp up to a kilogram takes 50 minutes. A fish product weighing 1-1.5 kilograms is cooked for 60 minutes. Large carp (3-5 kg) is baked in the oven for about 2-2.5 hours. How to cook a fish dish?

Recipe

The first recipe for baking carp in the oven gives you the chance to make a very tasty, satisfying, but low-calorie dish for the whole family. Baked fish carcass with herbs is an ideal addition to the spring or summer menu. It is worth grating the carp with white ground pepper, it will give a unique aroma and emphasize the taste. And if you stuff the fish with herbs, you can easily eliminate the unpleasant smell of mud.

Ingredients:

• whole carcass – 1.5 kg;
• garlic – 4 cloves;
• greens (dill, parsley) – 1 bunch each;
• white, black ground pepper, salt - to taste;
• mayonnaise – 2 tbsp. spoons;
• sunflower oil.

Cooking method:

1. The fish is cleaned, its entrails are removed, and it is thoroughly washed with water.
2. Finely chop the greens and combine with grated garlic.
3. The carp is rubbed with salt and pepper inside and out, stuffed with herbs and garlic (as in the photo).
4. To let the fish simmer in its own juice, it is lightly greased with mayonnaise and sprinkled with vegetable oil.
5. The carcass is laid out on a baking sheet and filled with a glass of boiled water.
6. Bake for 1.5 hours at 180°C.

Baking carp recipes

Carp baked in the oven is a brilliant option for a gala table or family dinner. Excellent taste and spectacular presentation will make this dish a gastronomic masterpiece.

Baked fish is healthier than fried fish; it can be prepared immediately with a side dish in the form of a filling or a “pillow”, which is very convenient. The processes of baking fish are basically similar to each other - the oven temperature and time do not differ too much. But the composition of the ingredients is very different.

Carp baked in sour cream (it doesn’t get any tastier)

Thanks to the fatty fermented milk product, the fish turns out especially juicy. For a recipe in sour cream sauce you will need a minimum set of ingredients:

• 1 carp (up to 1.5 kg);
• ½ lemon;
• 2 tbsp. l. sour cream;
• salt and pepper mixture to taste.

The cooking recipe consists of the following steps:

• The carcass is freed from scales and entrails, the tail and head are left as desired.
• Transverse cuts are made on the sides to a depth of 2 cm.
• Rub with lemon on all sides.
• Cover with sour cream, salt and pepper.
• Leave for 20 minutes.
• Bake for 40-50 minutes in the oven at 180 degrees.

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If the carcass is larger (up to 2 kg), then bake for 1 hour.

Another recipe is carp with sour cream on a potato “pillow”, for which you will need:

• 2 small fish (about 800 g);
• 5 pieces. potatoes;
• 1 large onion;
• 200 ml sour cream;
• 5st. l. lean oil;
• salt, pepper, spices to taste.

Preparation:

• Cut the prepared carcasses into 2 parts each, rub with spices and leave for 40 minutes.
• Fry onion half rings in oil until golden.
• Cut the potatoes into slices and line the bottom of a mold or baking sheet.
• Spread half the onion over it.
• Place the fish, cover with the remaining onion and pour over sour cream.
• Bake in an oven preheated to 200 degrees for 40 minutes.

If desired, you can sprinkle with cheese 10 minutes before the end of the process. Serve fresh or salted vegetables separately.

Carp pieces baked in the oven

The carcass should be cut into portions (steaks) - about 4 cm each, mix them with spices (to taste) and let them sit for half an hour. Then cut the onion into half rings, mix with 100 g of mayonnaise and place in a mold, place pieces of carp on top, sprinkle with oil, cover with foil and bake for 20 minutes. Remove the foil and continue cooking until a characteristic crust appears.

Baked carp with buckwheat

For this simple recipe you will need:

• 1.5 kg – carp;
• 1 tbsp. buckwheat;
• 1 onion;
• Bell pepper;
• 30 g dill, parsley;
• 1 tsp. seasonings for fish (without salt);
• half a teaspoon of black pepper;
• 2 tbsp. l. mayonnaise;
• 1.5 tsp. salt.

Step-by-step preparation:

• Dry the cleaned carp with side cuts and rub with spices.
• Boil buckwheat in lightly salted water until tender.
• Cut the onion and bell pepper into strips and fry in oil for 10 minutes.
• Mix them and chopped herbs with the finished porridge and fill with carp mass.
• Connect the edges with toothpicks. Place it in a baking bag and cook in an oven preheated to 190 degrees for half an hour.
• Open the bag and continue baking for 10 minutes until a crust appears.

On a note! After opening, it is advisable to sprinkle the fish with cheese, which will simultaneously decorate it and improve the taste.

Carp in salt with scales

This is perhaps the simplest recipe. It only requires a large carp (1.3 kg) and 1-1.5 kg of salt:

• Dry the gutted and washed carcass with paper towels and chop off the belly with toothpicks.
• Sprinkle half of the salt onto a baking sheet or baking sheet lined with parchment.
• Place the fish and completely cover the body with the remaining salt (the head and tail can be left free).
• Bake in the oven for 1 hour at 220 degrees.

Allow the finished fish to cool slightly, break the salt shell and carefully remove its pieces.

Important. To prevent the salt from crumbling, you can add 1-2 tbsp. l. water or egg.

With vegetables in a baking sleeve

You can organize a quick and tasty dinner without any fuss by preparing juicy carp with vegetables in your sleeve. For it you will need:

• 1 fish;
• 1 kg of potatoes;
• 2 bell peppers;
• 2 onions;
• 150 g mayonnaise;
• salt and spices to taste.

Step-by-step preparation:

• Cut the potatoes into thin slices, the onions into half rings, and the peppers into strips. Mix vegetables with salt and distribute along one side of the sleeve on a baking sheet. Spread with half the mayonnaise.
• Rub the carp with spices, seasonings and the remaining mayonnaise, place on the vegetables.
• Tie the sleeve, pierce it in several places and bake in the oven for 40-50 minutes at 190 degrees.

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Note! This fatty dish is well served with sour berries or sauerkraut with lingonberries.

Baked carp with vegetables

Fish with vegetables fits perfectly into the diet menu, and if you smear it with mayonnaise and sprinkle with cheese, you get a festive dish. Ingredients used in this recipe:

• 1 carp (1.5-2 kg);
• 3-5 tomatoes;
• 2 sweet peppers;
• 1 bunch of stalked celery;
• 2 tbsp. l. lemon juice;
• 1 tbsp. l. Dijon mustard;
• 3-4 tbsp. l. olive oil;
• 1 tbsp. l. honey;
• salt and spices for fish to taste.

Preparation consists of several stages:

1. First, the fish should be freed from everything unnecessary - head, tail, fins, scales and entrails. Wash, cut and dry. Rub with salt and spices. Leave for half an hour.
2. Remove coarse fibers from celery stalks and cut into arbitrary pieces, tomatoes - into large slices.
3. Mix mustard, oil, honey and lemon juice. Combine sauce with vegetables.
4. Grease the pan with oil, add the carp and distribute the coarsely chopped peppers. Bake for 20 minutes in an oven heated to 190 degrees.
5. Place pickled vegetables and juice on top of the fish and peppers. Bake in the oven for another 20 minutes, reducing the heat to 170 degrees.

Delicious baked carp turns out very tender with spicy mustard notes.

Mirror carp in the oven with potatoes

For this simple cooking option, in addition to the fish itself, you will need potatoes, onions, mayonnaise, salt and pepper. Carp with potatoes is cooked at a temperature of about 190 degrees, depending on the size of the pieces:

1. The prepared carcass should be spread lengthwise into two parts, then each into pieces 4 cm wide, salt and pepper and leave.
2. Cut the onion into half rings, potatoes into thin rounds.
3. Place potatoes in a deep dish or roasting pan in 1-2 layers, salt, grease, tightly place pieces of fish, onion, potatoes, salt, pepper, mayonnaise.
4. Bake for 40 minutes.

Important. Depending on the size of the mirror carp, there may be more layers, but the last one should be potatoes with mayonnaise. The amount of vegetables also depends on the weight of the fish and the diameter of the dish.

Great video recipe for the holidays - Christmas carp in the oven

How to cook in foil

The next option for creating a tasty, nutritious, healthy dish is baking in foil with vegetables and sour cream. This lunch or dinner can be prepared on an ordinary day or treated to friends for a celebration. To prepare fish you will need available store-bought products. You can buy mirror or regular carp, regardless of which the dish will turn out appetizing and tender.

Ingredients:

• fish – 1 kg;
• potatoes – 6 pcs.;
• onions – 3 pcs.;
• carrot – 1 pc.;
• sour cream - half a liter;
• garlic – 2 cloves;
• dill – 2 bunches;
• seasonings for fish, rosemary, salt - to taste.

Cooking method:

1. Cleaned fish is rubbed with spices and seasonings. Marinate the carcass for 60 minutes.
2. The potatoes are boiled until half cooked and cut into circles.
3. The carrots are chopped using a grater, the onions are finely chopped. Mix with chopped herbs and garlic.
4. Stuff the carp with the resulting mass, generously grease with sour cream on all sides.
5. A sheet of foil is laid out on a baking sheet, potatoes are laid out on it, which must be salted and also flavored with sour cream.
6. A stuffed fish carcass is placed on top, and the remaining potatoes are laid out on it. Products are wrapped in foil.
7. The dish is sprinkled with finely chopped dill. Bake for 50 minutes.

Stuffed carp under a mushroom coat, baked in the oven

Carp baked according to this recipe is certainly doomed to success. Try to cook it and you will understand how tasty and easy it is to prepare.

Ingredients:

• one carp, weighing approximately 1 kilogram;
• half a kilo of any fresh mushrooms;
• two cloves of garlic;
• one onion;
• half a teaspoon of ground or grated ginger;
• 3 tablespoons dry white wine (optional);
• salt;
• vegetable oil;
• a tablespoon of starch.

Preparation:

1. Clean the fish and remove the gills. Open the belly and clean the inside. Now all the fish should be washed and dried from water. Rub with salt and leave for 15 minutes.

2. Heat oil in a frying pan and fry the fish on both sides until golden brown. Meanwhile, line a baking sheet with a sheet of foil. After frying, our fish will lie on it.

3. Fry onions and mushrooms in vegetable oil until tender.

4. Dilute a spoonful of starch in a glass of cold water.

5. Finely chop the garlic and fry with the mushrooms. Salt and sprinkle with ginger. Add wine and stir. Slowly pour in the diluted starch, stirring constantly. Simmer over low heat, stirring occasionally, for about 8 minutes.

6. Fill the fish from the inside with the resulting mushroom mass. Spread the remaining part into a layer on top. Preheat the oven to 180 degrees and place the dish there for half an hour.

How to bake whole

Some housewives prefer to fry the fish in pieces, but the uncut carcass also turns out very tasty. Even an amateur cook can master the entire recipe for cooking fish. This nutritious dish is prepared relatively quickly and does not require any special culinary skills. First you need to prepare edible ingredients, which can be found in any supermarket.

Ingredients:

• main product – 1.5 kg;
• mayonnaise – 300 g;
• sunflower oil – 3 tbsp. l.;
• salt, ground pepper, seasonings - to taste;
• dill, parsley - 1 bunch each.

Cooking method:

1. The fish is freed from scales and entrails and washed well.
2. The greens are finely chopped with a sharp knife.
3. The carcass is generously rubbed with pepper, salt, and seasonings inside and out. Stuffed with herbs.
4. Afterwards, the carp is coated with mayonnaise and sprinkled with a little oil.
5. The fish is placed on a frying pan coated with vegetable oil. 200 ml of water is added to it.
6. Bake for 60 minutes at 180°C.

Hearty carp stuffed with rice in the oven

For some, fish alone is not enough to make a complete lunch or dinner, so it needs a side dish. The ideal option is rice, which has a universal taste and goes well with any food. And it turns out even tastier if you stuff it into carp, because then the cereal will absorb the juice released from the fish fillet, become saturated with the aromas of vegetables and it will turn out more interesting than just boiled in a pan.

Ingredients:

• large carp – 1.5 kg;
• white rice – 100 g;
• bulb onions;
• celery stalks – 2 pcs.;
• tomato paste – 1 tbsp. l.;
• a bunch of dill;
• butter – 20 g;
• salt.

Cooking method:

1. Remove the skins from the onion and chop finely. Chop the celery stalks in the same way.
2. Place in a frying pan, add 10 g of butter, fry until golden brown without a lid at slightly above medium power.
3. Remove the frying from the frying pan into a cup, and put washed rice in its place. Add a glass of boiling water and cook over medium heat, covered, until the liquid disappears.
4. Add the same amount of water and continue cooking until soft.
5. Combine rice with fried vegetables, add tomato paste and chopped dill.
6. Prepare the carp in the standard way: remove scales, make an incision on the abdomen, remove the entrails and rinse well. Rub salt outside and inside.
7. Stuff with the prepared mixture and close the cut. Brush the carp with the remaining oil.
8. Place in a baking dish and cook at 180 degrees for an hour.

In sour cream

Another interesting recipe that is perfect for the holiday table is baking fish in sour cream. The fish carcass is stuffed with fresh mushrooms and topped with homemade sour cream. The result is an unusually tender, appetizing and aromatic dish. If you add hard cheese and mushrooms, the result is simply a culinary delight that will not leave anyone indifferent.

Ingredients:

• carcass – 1 kg;
• mushrooms (it is better to use champignons) – 300 g;
• cheese – 150 g;
• thick homemade sour cream - 2 tbsp. l.;
• flour – 2 tsp;
• potatoes – 4 pcs.;
• salt, ground white pepper.

Cooking method:

1. Cleaned fish is salted and peppered on the outside and inside.
2. Mushrooms are finely chopped, lightly fried in butter, and placed inside the fish.
3. Place potatoes, chopped into thin rings, on a baking sheet with vegetable oil. It's salty and peppery.
4. The stuffed carp is placed on top.
5. The dish is baked for 50 minutes.
6. While the carcass is browning, the sauce is made. To do this, combine sour cream with flour and place on low heat. When the mixture thickens, remove from heat.
7. The fish is poured with the prepared sauce and sprinkled with cheese, chopped on a coarse grater.
8. Return to oven for 10 minutes.

With potato

If you need to quickly prepare a hearty lunch, then carp in the oven with potatoes is perfect for this purpose. The result: delicious fish with a fragrant side dish. This recipe uses lemon, vegetables, seasonings. To ensure that the meat is tender and the remaining ingredients are well baked, you should strictly follow the step-by-step cooking technology.

Ingredients:

• fish carcass – up to 1 kg;
• carrot – 1 pc.;
• onions – 5 heads;
• potatoes – 8 pcs.;
• lemon – ½ part;
• mayonnaise – 2 tbsp. l.;
• spices, seasonings - to taste;
• sunflower oil.

Cooking method:

1. Medium depth cuts are made across the carcass. It is rubbed with spices, seasonings, and coated well with mayonnaise.
2. The lemon is cut into thin slices, which are inserted into the slits.
3. The carrots are chopped into slices.
4. The potatoes are peeled and cut along the entire length, but not all the way. Pepper, salt, sprinkle with a little oil. Potatoes are stuffed with carrots.
5. The bulbs are cut into rings.
6. The baking dish is greased with sunflower oil.
7. A layer of onion is placed in it, and fish is placed on the “cushion”.
8. There are potatoes around it.
9. The dish is covered with foil.
10. The dish is prepared in 60 minutes (half an hour under foil, half an hour without it).

With vegetables

Fish, cut into portions, comes out very appetizing and tasty. Carp baked with vegetables is easy and quick to prepare. To create a healthy, dietary dinner, you will need a minimum number of ingredients and a little free time. For this cooking method, you need to stock up not only on fish, but also on potatoes, eggplants, lettuce peppers, and tomatoes.

Ingredients:

• main product – 1 pc.;
• bell pepper – 2 pcs.;
• lemon - half;
• eggplants – 2 pcs.;
• potatoes – 3 pcs.;
• fresh tomatoes – 3 pcs.;
• spices, seasonings;
• mayonnaise.

Cooking method:

1. The carp, cleaned and washed, is cut into pieces.
2. Each portion is generously rubbed with salt, pepper, and your favorite seasonings that suit the fish.
3. The pieces are sprinkled with lemon juice and marinated for 60 minutes.
4. While the carp is soaked in the marinade, the eggplants are cut into rings, sprinkled with salt and set aside for 15 minutes. Then they are washed with water, dried and lightly fried in oil.
5. Potatoes and lettuce peppers are chopped into small slices.
6. The baking sheet is greased with vegetable oil. Pieces of fish are laid out on it.
7. They are topped with a thin layer of mayonnaise and vegetables.
8. Cook for 40 minutes.

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Recipe for stuffed carp with vegetables and quail eggs

If you think that you can only fill the fish with cereals, apples/oranges, mushrooms or vegetables, this is wrong: you can cook stuffed carp even with boiled eggs, which will make the dish richer. At the same time, such fish no longer requires a very heavy side dish like potatoes or pasta - just make a light vegetable salad or serve it with plenty of greens, and you have a dietary but nutritious dinner.

Ingredients:

• small carp – 1 kg;
• bell pepper;
• carrot;
• quail eggs – 5 pcs.;
• garlic cloves – 2 pcs.;
• a bunch of dill;
• sprig of rosemary;
• coarse salt – 1 tsp;
• butter – 15 g;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. Warm the frying pan, melt the butter in it, add vegetable oil.
2. Cut the bell pepper into small cubes, peel the carrots and grate finely. Throw into the pan and simmer over medium heat, covered, for 15 minutes. Turn over periodically to prevent the vegetables from burning.

   

3. Grate the garlic, add to the vegetables and turn off the pan.

   

4. Pour cold water over the quail eggs and wait until it boils on the stove. Cook for 6 minutes.

   

5. Prepare the carp: wash, remove the scales with a knife, cut off the tail. Remove the backbone and spine through the lateral dorsal incisions. Be sure to remove the rib bones as well.
6. Remove the entrails and rinse the fish.

   

7. Rub the inside well with salt and add some of the vegetable mass.
8. Carefully place the peeled quail eggs in an even row, then stuff the carp with the remaining vegetables.
9. Secure the dorsal cut with toothpicks. Drizzle the carp with the remaining oil from the frying pan and place rosemary on it.
10. Wrap the fish in foil, place on a baking sheet and bake for 45 minutes at 190 degrees. Serve with dill: finely chop and sprinkle over hot carp.

Stuffed

It’s very easy to please your loved ones with delicious and healthy food. Especially if stuffed carp is served in the oven. The whole carcass is baked, first cleaned of scales, fins and entrails. It goes perfectly with mushrooms, vegetables and sour cream. The main thing is to choose fresh fish, then the dish will definitely turn out juicy, satisfying and aromatic.

Ingredients:

• fish – 2 kilos;
• carrot – 1 pc.;
• onions – 2 heads;
• champignons – half a kilo;
• lemon – 1 pc.;
• sour cream – 5 tbsp. l.;
• spices, seasonings.

Cooking method:

1. A thoroughly washed carcass is rubbed with lemon juice, spices, and seasonings on all sides. Marinate for 30 minutes.
2. The onions are cut into half rings, the carrots are chopped using a grater, and the mushrooms are cut into small cubes.
3. Vegetables and mushrooms are lightly fried in vegetable oil.
4. The inside of the carcass is greased with sour cream, the belly is stuffed with filling (vegetables + mushrooms).
5. Cuts are made on the back, sour cream is poured on top and placed on a baking sheet with butter.
6. Thin slices of lemon are inserted into the slits (shown in the photo).
7. Bake the dish for one hour.

Stuffed carp

One of the complex processes of preparing this dish is cutting the fish. The rest is the usual cutting, frying and baking, and they will not be difficult. The carp should be quite large, two kilograms would be ideal.

What we need:

• one large or two smaller carp;
• carrot;
• three medium onions;
• 150 grams of bread;
• half a glass of milk;
• sour cream or mayonnaise;
• salt with your favorite spices.

First, we will rid the fish of scales, then remove the giblets, cut off the head, tail and all fins (you can use this to make fish soup). Rinse it under running water and dry it with paper towels.

Before cooking, fish must be scaled

You can bake the whole carp by removing only the scales, leaving the insides and the rest untouched.

With gentle movements, remove the skin, prying it with a sharp knife so that it remains whole, even with pieces of meat. Then we separate the fillet from the backbone and bones; this is not a difficult task, especially since it is not necessary to do it very carefully.

Break 150 grams of white bread and soak in milk, and in the meantime, prepare the filling. Pass the fillet through a meat grinder. Cut the onion into small squares, grate the carrots and fry a little separately.

Combine all the ingredients: fish, carrots, onions and bread, salt, spices, chopped herbs, mix thoroughly. The minced meat is ready. We take the skin of the carp and stuff it tightly with the resulting mixture, then place it on a baking sheet greased with oil and rub generously with mayonnaise or sour cream.

For the filling you will need to prepare mushrooms and vegetables

To prevent the filling from falling out during cooking, it is advisable to sew up the belly. Preheat the oven to 190 degrees and bake for half an hour. The finished dish comes out beautiful with a golden crust, and the meat is tender, juicy and aromatic.

Up your sleeve

The next option for a nutritious and quick dish is carp in a sleeve in the oven. River fish is easy to prepare, and the result will delight you with its taste. Thanks to the use of the sleeve, the carp languishes in its own juice, making it tender and aromatic. In addition to this, the housewife will not have to wash the baking sheet or baking dish. The process of creating healthy food requires a small amount of ingredients.

Ingredients:

• main product – 2.5 kg;
• lemon juice – ½ cup;
• homemade sour cream – 2 cups;
• salt, ground black pepper - to taste.

Cooking method:

1. The fish is salted and peppered on the inside and outside. Sprinkle with lemon juice and marinate for 15 minutes.
2. The carcass is generously coated with sour cream and placed in a sleeve.
3. The device is tied and laid out on a baking sheet.
4. The oven is heated to 200 degrees.
5. Bake for 40 minutes.

Oven-baked carp with vegetables

This recipe makes very tasty and festive fish. And it’s very easy to prepare. This dish can be safely placed at the head of a gala table or an ordinary family dinner. Fish, just like meat, is best combined with vegetables. Any nutritionist will tell you this. I suggest you prepare this healthy and very juicy dish.

Ingredients:

• carp, weighing about 3 kg;
• 2 medium carrots;
• 3 small tomatoes;
• medium sized head of garlic;
• one onion;
• a teaspoon of granulated sugar;
• 2 medium lemons;
• 2 sweet peppers, preferably different colors;
• greenery;
• ground black pepper, salt, khmeli-suneli, hot pepper to taste.

Preparation:

1. Clean the fish and remove the gills. Cut along the ridge without cutting the belly and remove the entrails. Uncover the carp. Salt it and rub with spices.

2. Grease a baking sheet with oil. Peel one carrot. Using a vegetable peeler, trim it so that it covers the entire baking sheet, in the place where the fish will lie. Add salt to your taste.

3. Place the fish on a carrot bed. Cover with finely chopped onion. Cut the pepper into strips and also place on top.

4. Also trim the second carrot with a vegetable peeler. If you wish, you can cut it in another way, for example, into rings. Cut the tomatoes into thin quarter-slices or slices. Place on top.

Finely tear the greens with your hands and sprinkle on the dish. All that remains is to finely chop the garlic and sprinkle on top. Sprinkle with granulated sugar, hops-suneli, red and black pepper. You also need to add salt.

5. Preheat the oven to 200 degrees. Place the pan in the oven for half an hour. Depending on the size of the fish and oven power, the time may vary +/- 10 minutes. Serve the dish hot.

In salt

Among the wide range of methods for preparing river fish, baking in salt in the oven stands out. This recipe is as light as possible and has low calorie content. Spices will give the carcass a wonderful aroma, and the salt “shell” will make it soft and juicy. It is recommended to serve this dish with sour cream sauce, which emphasizes its taste.

Ingredients:

• carcass – 1 kg;
• garlic – 2 cloves;
• lemon juice – 3 tbsp. l.;
• rock salt – 1 tbsp;
• bay leaf – 3 pcs.;
• allspice and black peppercorns.

Cooking method:

1. The fish is thoroughly coated with citrus juice (inside and outside).
2. Garlic, cut into pieces, bay leaf, and pepper are placed inside the carcass.
3. Half the salt is poured onto a board or large dish, with carp placed on top.
4. The remaining amount of salt is laid out on top of the fish, pressed tightly, and evenly distributed over its surface. Process the other side in the same way.
5. The carcass is placed in a dry roasting pan.
6. Bake the dish for 15 minutes, then turn the carp over and place in the oven for another 15 minutes.
7. At the end of cooking, shake off the salt and remove the skin.

Mirror

You can prepare something special for the festive New Year's table. Mirror carp in the oven in foil will cope with the role of an unusual and appetizing dinner. The dish is prepared on a “bed” of vegetables, resulting in a beautifully browned crust. Guests will be delighted with this treat if you make the dish according to the recipe below. Before you start cooking, you need to buy a number of available products.

Ingredients:

• main fish component – ​​2 kg;
• onion – 1 head;
• carrots – 2 pcs.;
• mayonnaise – 3 tbsp. l.;
• lemon – 1 fruit;
• seasonings, spices.

Cooking method:

1. The carcass is well rubbed with spices and seasonings, greased with mayonnaise and marinated for 1 hour.
2. Onions are cut into half rings, carrots into cubes. Vegetables are fried in a small amount of oil.
3. Cuts are made on the top of the fish and lemon slices are inserted into them.
4. Vegetables are evenly laid out on the roasting pan, with carp on top.
5. Cook for 45 minutes.

Cooking secrets

To make baked carp truly tasty and aromatic, you should familiarize yourself with the advice of experienced chefs:

1. It is not recommended to bake fish for longer than the time specified in the recipe, otherwise it will turn out dry and tasteless.
2. To ensure that the carcass gets a crispy crust, before rubbing it with spices and seasonings, you need to blot the skin with a paper napkin.
3. Potatoes, zucchini, eggplants, tomatoes, and so on are ideal as a side dish.
4. Large fish are often baked in pieces; it is better to cook medium-sized fish whole.