Stuffed carp in foil. Carp baked in the oven: it doesn’t get any tastier. How to bake carp

Carp can be prepared in different ways: baked whole, stuffed, cutlets. The main thing is to choose the recipe that suits you and prepare the fish correctly so that it is juicy and tender.

Baked carp is not only tasty, but also filling, low calorie dish. But to make the fish tasty, you need to know some of the nuances of its preparation. For example, you should first decide on the purchase of a carcass. Fresh fish have red gills and bulging pupils.

It is important to remember some features of baking. For example, it is better to marinate carp before cooking - this way the fish will not be too dry.

And before putting the dish in the oven, it needs to be heated to +180 degrees, in this case the fish will not burn and will be baked well.

Cooking time depends on the size of the carcass:

• fish less than 1 kg will be cooked in 50 minutes;
• from 1 to 1.5 kg - in 60 minutes;
• fish weighing up to 3 kg is baked for two hours.

There are also several nuances that will help you make the dish very tasty:

1. Before cooking the carp, rub it with salt. In this case, the scales will better fall off.
2. To prevent the carcass from curling during cooking, you need to make an incision in the skin.
3. To prevent the foil from being damaged, remove the fins.
4. If during preparation you damaged internal organs, especially the gall bladder, you should thoroughly rinse the carcass with water, sprinkle the fish with salt, and rinse again after 20 minutes.

Carp baked whole in the oven

Calorie content per 100 g: 111 kcal.

Do you want something delicious for dinner? delicious dish without spending a lot of time and products on it? In this case, use this recipe, since you will need a minimum of ingredients to prepare it.

The ingredients are as follows:

• parsley and dill to taste;
• salt and spices to taste;
• 1 tbsp. mayonnaise;
• 4 onions;
• 1 large carp;
• 1 egg;
• 1 tbsp. oils

Preparation:

1. First, prepare the fish: clean it of scales, remove the gills, rinse, and make cuts with a knife.
2. Insert lemon slices into it.
3. Cut the onion into rings.
4. Grease a baking sheet with oil.
5. Place the onion and sprinkle with mayonnaise.
6. Place the carp carcass on top and rub with spices.
7. Lubricate the empty belly with mayonnaise, put greens there.
8. Spray the fish lemon juice and place in the oven for 70 minutes (temperature +180 degrees).
9. 20 minutes before the end of frying, brush the fish with beaten egg.

It is best to serve baked carp with stewed vegetables or potatoes.

Fish in foil - simple and tasty

Calorie content per 100 g: 120 kcal.

This recipe does not require the use of a large number of ingredients - everything you need can be found in the kitchen.

To prepare you need to take the following products:

• 1 lemon;
• 2 onions;
• 1 tsp oils;
• 1 medium carp carcass;
• ground black pepper and salt to taste.

The cooking technology is simple:

1. Cut up the carp, remove the internal organs and fins. It is worth leaving the head, so the fish will remain juicy.
2. Make cuts on both sides.
3. Generously coat the fish with spices, pour in lemon juice, wrap in a bag and place in the refrigerator for half an hour.
4. While the carp is cooking, peel the onions, cut them into half rings, then add them to the fish.
5. Place the onion on the foil, then the fish, sprinkle with the remaining onion rings.
6. Place in the oven for 50 minutes at +200 degrees.

Delicious stuffed carp

Cooking time: 120 minutes.

Calorie content per 100 g: 281 kcal.

If you want to please your guests, then prepare stuffed carp for them, because in this case the dish will turn out aromatic, tasty, and healthy.

You will need the following products:

• 2 eggs;
• 1 carrot;
• ground black pepper and salt to taste;
• 200 g buckwheat;
• 2 onions;
• 1 carp carcass;
• 20 g butter.

First you should prepare the carcass: clean the insides, remove the fins. Then rinse it thoroughly, rub with salt and spices and leave to infuse for 15 minutes. While the fish is marinating, grate the carrots and cut the onion into small cubes. Heat oil in a frying pan and fry vegetables in it until golden brown.

Boil buckwheat in a separate pan. When it is ready, put it in a frying pan with vegetables, also put a piece of butter and beaten eggs there, mix everything. After this, put the mixture into the fish, tie it with a thin thread and wrap it in foil.

Bake at +180 degrees for 50 minutes.

How to bake with sour cream and mushrooms

Cooking time: 70 minutes.

Calorie content per 100 g: 130 kcal.

Carp baked in sour cream will delight your unusual taste, juiciness. Moreover, it is advisable to cook the fish immediately along with a side dish; in our recipe it will be potatoes.

The following ingredients are needed:

• 100 g cheese;
• 200 g mushrooms;
• 2 tsp flour;
• 7-8 potatoes;
• 500 g fish;
• 2 tbsp. sour cream;
• ground black pepper, salt and mayonnaise to taste.

First, cut the fish: peel the skin, remove the fins, remove the internal organs, then coat it on all sides with seasonings and salt. Wash the mushrooms, chop finely, place in a preheated frying pan for 5-7 minutes, then add the onion. When the mixture has cooled slightly, mix it with mayonnaise.

Cover the baking sheet with baking paper, put chopped potatoes, onions, place carp on top and bake in the oven for about 20 minutes at +180 degrees - a golden crust should appear.

While the fish is cooking, make the sauce: put the sour cream in a saucepan, put it on low heat and, when it melts, add the flour, stirring constantly. Remove the container from the heat when the mixture thickens.

Remove the carp carcass, carefully pour the sauce over it, sprinkle grated cheese on top and bake again for 10-15 minutes.

Juicy fish up your sleeve

Cooking time: 90 minutes.

Calorie content per 100 g: 141 kcal.

To prepare, take the following products:

• 2.5 kg carp;
• salt and ground black pepper to taste;
• juice of 1 lemon;
• 80 g rice;
• 50 g butter;
• 1 carrot;
• 2 onions;
• 220 g mushrooms;
• 200 g walnuts;
• 2 pinches of thyme;
• 1 bunch of parsley;
• 2 tomatoes.

The cooking technology will be as follows:

1. Season the prepared carp with salt and pepper, sprinkle with lemon juice, and leave to marinate for half an hour.
2. Boil the rice until half cooked.
3. In a frying pan, fry grated carrots, finely chopped onions, mushrooms, nuts, and add salt.
4. Before removing from heat, add rice, pepper, thyme, herbs and finely chopped tomatoes to the container.
5. Mix the mixture and fill the carp carcass with it.
6. Secure the belly with a toothpick and rub with spices.
7. Place the carcass in the sleeve, add lemon slices and tomato slices.
8. Send to bake in the oven at +180 degrees for an hour.

Transfer the cooked carp to a plate and leave for another half hour before serving - in this case the dish will be even more tender and softer.

Of the freshwater fish, carp is considered one of the most delicious. You can prepare it in different ways: some like it fried, others prefer it steamed, and others like it baked. The last option can be called universal, because carp baked in the oven is tasty, satisfying and at the same time healthy dish, which also looks royal. There is no shame in serving this on a holiday table, not to mention a cozy family dinner.

Cooking features

Oven-baked carp will be tasty and appetizing if done correctly.

• The main secret of the masters culinary arts- This is the ability to choose the right products. If you want to get a delicate-tasting, aromatic and healthy dish, opt for live fish. The fresher the carp, the better the dish made from it will turn out.
• In cases where it is not possible to use fresh fish for baking, you can purchase dry-frozen carp. But it must be taken into account that it should not be covered with an ice crust. Such fish can only be defrosted gradually. It is best to leave it in the refrigerator until it completely thaws.
• A high-quality carp looks like this: its gills are pink or bright red, its eyes are clean, its belly is not swollen, its scales are smooth and shiny, and the carcass itself is elastic. If the meat easily falls away from the bones, the fish’s eyes are cloudy, there are red spots on the scales, and the gills have a dark tint, then most likely it is far from fresh. It will not turn out to be a tasty dish no matter how you cook it.
• Many people are confused by the smell of mud when preparing freshwater fish. You can make it less pronounced if you marinate the carp in lemon juice and spices before cooking. Onions, garlic, and herbs will also help fight off the unpleasant odor.
• Many small bones that threaten to prick the palate or get stuck in the esophagus can turn even amateurs away from carp fish dishes. However, solving this problem is actually very simple. To do this, you only need a sharp knife. They need to make very frequent vertical cuts on the carp carcass in the area of ​​its back. This way you crush dangerous bones, making them harmless.
• It is best to bake carp whole, so when cleaning and gutting the carcass the head is usually left on.
• The juiciest carp comes out if it is baked in foil, which prevents the juice from leaking out. However, in this case, the fish may not be appetizing enough, as it will be deprived of an appetizing crust. The situation can be corrected simply: 15 minutes before the end of cooking, unwrap the foil.

The baking time for carp depends on its size and the recipe chosen. Cooking technology may also depend on it.

Carp baked in the oven with herbs

• carp – 1 kg;
• fresh parsley – 50 g;
• fresh dill – 50 g;
• garlic – 4 cloves;
• mayonnaise – 100 ml;
• vegetable oil – 20 ml;
• salt, black or white ground pepper - to taste.

Cooking method:

• Clean, gut and rinse the carp thoroughly. Salt and pepper the carcass on all sides.
• Crush the garlic with a press and rub the carp carcass with it inside and out.
• Place greens inside, leaving a few sprigs for decoration.
• Using a pastry brush, brush a large sheet of foil. Place it in the roasting pan.
• Place the carp in the roasting pan.
• Lubricate the fish with mayonnaise.
• After preheating the oven to 180 degrees, place the roasting pan with the carp in it. Bake it for 50 minutes.

Before serving the fish, it is better to remove the greens from the carp. You can decorate it with sprigs of fresh herbs, set aside during cooking.

Carp baked with honey

• carp – 1 kg;
• honey – 100 g;
• onion– 0.2 kg;
• butter – 80 g;
• balsamic vinegar – 40 ml;
• coriander seeds – 20 g;
• salt, ground pepper (black or white) - to taste.

Cooking method:

• Prepare the carp by cleaning, washing and seasoning with salt and pepper.
• Finely chop the onion and fry it in butter.
• Mix the onion with melted honey and balsamic vinegar. Add coriander seeds.
• Cover the carp with the resulting sauce inside and out. Let it marinate for half an hour.
• Place the carp on a parchment-lined baking sheet.
• Place in the oven preheated to 180 degrees and bake it for 45 minutes.

Carp prepared according to this recipe has an unusual but very attractive aroma and delicate taste.

Carp baked in foil with lemon

• carp – 1 kg;
• carrots – 100 g;
• onions – 100 g;
• lemon – 1 pc.;
• vegetable oil – 20 ml;
• soy sauce – 20 ml;
• ground black pepper - to taste.

Cooking method:

• Clean and cut the fish. Rinse the carcass well and pat dry with a towel.
• Make vertical notches on the back. Make one long longitudinal cut on each side.
• Water soy sauce and pepper.
• Cut the carrots into small semicircles, and the onion into half rings. Place a few onion rings and carrot pieces inside the carp.
• Wash the lemon, cut in half and cut into half rings. Insert lemon slices into the slits on the fish.
• Place a large sheet of foil in an ovenproof dish and grease it with oil.
• Place half of the vegetables on foil. Place the carp on the vegetable “pillow” and the remaining vegetables on it.
• Form a ball from the foil, then wrap the fish in another layer of foil.
• Place the foil-wrapped fish in the pan.
• Turn on the oven and wait until the oven temperature reaches 180 degrees.
• Place the dish with the fish in the oven. Bake for 1 hour. If you want the carp to brown, 15 minutes before cooking, tear the foil, move the vegetables to the sides and continue baking until done.

Carp baked according to this recipe looks very beautiful, so almost everyone will want to try this dish.

Carp baked with vegetables

• carp – 1 kg;
• carrots – 150 g;
• onions – 150 g;
• dill – 50 g;
• garlic – 2 cloves;
• vegetable oil – 50 ml;
• sour cream – 100 ml;
• salt, seasonings - to taste.

Cooking method:

• Clean the carp from scales, gut it, cut off the fins. Wash well and dry the carcass with a napkin.
• Salt and season the fish.
• Finely chop the dill with a knife. Mix it with sour cream. Squeeze garlic into sour cream and stir. Set half the sour cream aside.
• Grate the carrots using the large or medium hole side of a grater.
• Peel the onion and cut into thin rings. If the onion is large, then it is better to cut it into quarters of rings.
• Heat oil in a frying pan and add onion. Fry over low heat for 5 minutes.
• Add carrots to the onions and fry the vegetables together for another 10 minutes.
• Remove the vegetables from the pan and mix them with one part of the sour cream. Stuff the fish with the mixture.
• Coat the carp on both sides with the second part of the sour cream.
• Wrap the fish in several layers of foil. Place on a baking sheet.
• Preheat the oven to 180 degrees, place a baking sheet with the workpiece in it. After 40 minutes, carefully, so as not to burn yourself, tear and open the foil. Bake the carp for another 15 minutes.

This carp recipe is one of the most famous. This dish has a balanced taste, is delicate in taste and looks “elegant”.

Carp baked with tomatoes and olives

• carp – 1 kg;
• sour cream – 100 ml;
• olives – 5 pcs.;
• cherry tomatoes – 3 pcs.;
• soy sauce – 40 ml;
• olive oil – 50 ml;
• marjoram, ground black pepper - to taste.

Cooking method:

• Prepare the carp by cleaning, washing and drying it.
• Prepare the marinade by mixing soy sauce with olive oil and spices.
• Coat the fish on all sides with marinade and refrigerate for an hour.
• Remove the carp from the refrigerator, stuff it with halved tomatoes and whole olives.
• Wrap in foil and place in an oven preheated to 180 degrees for 50 minutes.

Cooked according to this unusual recipe The carp turns out to be aromatic, pleasant to the taste, and it looks very appetizing.

Carp baked in the oven is delicious and at the same time very beautiful dish, which can even be served on a holiday table. Knowing the intricacies of its preparation, even a novice cook can do this.

Cooking carp in the oven different ways: whole and in pieces, on vegetable pillow and stuffed, in a sleeve, foil, with mushrooms and vegetables, mayonnaise and sour cream

Cooking time: 40 minutes.

Complexity: minimal.

Portions: 6.

You will need:

A short version of the step-by-step recipe:

Turn the oven to 180 degrees to preheat.

Clean and wash the carp. Add some salt. The head can be cut off.

Cut the onion into rings and the lemon into slices.

Place foil on a baking sheet and place onions on it.

Make cuts in the carp and insert a slice of lemon into each of them on both sides.

Place the fish on the onion and wrap in foil. The packaging must have no holes to prevent the juice from leaking out.

Place in the oven for 25-30 minutes.

1. First you need to clean and wash the fish thoroughly. Cut off the head; we won’t need it, but it will only take up space on the baking sheet. You can immediately add a little salt to the skin, but I find it delicious even without salt.

2. Then peel and cut the onions into rings for the onion bed for the carp. It will absorb the juices as it cooks and will be very juicy.

3. There is no need to peel the lemon; you can use it with the peel. Cut it into slices for convenience.

4. Don't forget to turn on the oven to preheat to 180 degrees.

5. Meanwhile, take out a baking sheet and place a piece of foil on it diagonally, otherwise the dish will not fit.

6. Lay out the onion in the shape of a fish, wider on one side and narrower on the other.

7. You need to make cuts in the carp for lemon. Just be careful not to pierce through the ribs. And hold the knife at an angle.

9. Now place the carp on the bed of onions. If you have lemon or onion left unused, you can put them inside the fish.

10. Last stage: wrap everything on top with foil, just be very careful not to pierce it from the bottom, otherwise all the juice will leak out. If there is not enough, then take another piece of foil. The fish must be completely covered.

11. Place in the oven.

12. Remove the dish after 25 minutes.

The aroma in the house is incredible. I have a cold attitude towards fish and meat, but carp is sour and incredibly tender meat- this is a delicious meal. Besides that, I love it because it is quick and easy to prepare.

More recipes

Entirely

dill, parsley;

seasoning;

Preparation:

Clean the fish, wash it, dry it with a napkin, and make cuts with a sharp knife.

Stir in salt, seasoning, lemon juice and sauce. Rub the fish.

Bake for 30-35 minutes. at 180 degrees.

In sour cream

mayonnaise sauce - three tablespoons;

onion – large;

Preparation:

Mix mayonnaise sauce with salt, pepper, juice. Lubricate the carp with this mixture.

Chop the onion and fry until honey brown.

Mix sour cream and flour, add them to the fried onions, simmer for 5-7 minutes.

Place the pan with the fish in the oven and bake for about 35 minutes. Then pour over the mixture prepared earlier and bring until golden brown crust Use greenery for decoration.

With potato

onions - three pieces;

potatoes - 6-8 medium pieces;

Preparation:

Make frequent transverse cuts on the carcass.

Place onion rings on a greased baking sheet - this will be a vegetable “pillow”.

Mix melted butter with sour cream, spread on the fish, and place it on the pillow. Cover the top with onion rings too.

Cut the potatoes into circles and place on a baking sheet. Sprinkle the entire composition with grated cheese.

Bake for approximately 35-45 minutes.

With vegetables

Ingredients:

carrots - three pieces;

onion - one large;

dill, spices;

Preparation.

Saute the vegetables, put them in a mold, chop the dill finely, squeeze the garlic through a garlic press.

Place everything into the fish, coat it with sour cream and place in the oven for 30-45 minutes.

Up your sleeve

Ingredients:

white dry wine- 50g.

Preparation.

Grate the carrots, cut the onions into half rings, and cut the pepper into strips. Remove the skins from the tomatoes and cut them into cubes.

Fry the onions and carrots, add tomatoes, simmer for 5-7 minutes, then add pepper.

Salt and pepper the carp, put the filling inside.

Place in a baking sleeve, pour wine into it and into the oven for 35-50 minutes.

Pieces

tomato sauce (I used Krasnodar) three tbsp. spoons;

breadcrumbs;

Preparation:

Divide the fillet into portions, salt and sprinkle each of them with spices.

Cut the zucchini into slices, place in a mold, grease tomato sauce, place a fillet coated in breadcrumbs on each piece.

Bake in the oven for 30-35 minutes.

With mushrooms

Ingredients:

carrots - one piece;

parsley dill.

Preparation:

Cover the pan with foil.

Wash the fillet, salt and sprinkle with spices on all sides.

Fry mushrooms with onions, carrots and nuts. Place all this on the fillet, place it in the mold and put it in the oven for about one hour and 20 minutes. at a temperature of 160 degrees.

Stuffed

carrots - two pcs.;

raisins - a tablespoon.

Preparation:

Grate the carrots, cut the onion, tomato and half the lemon into cubes.

Fry the onions and carrots in oil, add tomatoes, nuts, raisins, simmer for 5 minutes. and turn it off. Add lemon.

Place all the vegetables in the fish, sprinkle it with lemon juice, salt and pepper, and place in the oven for 55-60 minutes.

With mayonnaise

mayonnaise – 200g;

Preparation:

Sprinkle the carcass with seasoning.

Boil the cabbage and separate it into florets.

Cut the onion into rings, then place it and the cabbage inflorescences inside the fish, sprinkle with grated cheese, brush the fish with sauce and place on a baking sheet. Bake for 40 minutes.

Without foil

mayonnaise – 150 g;

Preparation:

Grate hard-boiled eggs and 150 g of cheese, mix with mayonnaise and spices, and place inside the fish.

Place the fish on a baking sheet, sprinkle it with the remaining cheese and bake for 50-60 minutes.

Frozen or freshly caught

However, there is a point of view that it is the products of “second” freshness that are subjected to freezing.

How to choose

If you still haven’t found live carp, take a closer look at what the counter workers are offering. Freshly caught fish spoils very quickly. It all depends on the conditions of its storage.

Look into the eyes: if they are transparent and clear, your purchase will be successful, but if they are cloudy, then it’s unlikely.

An important factor in the choice is the elasticity of the carcass. Freshly caught fish, after squeezing it with your fingers (not too hard!) will not leave any dents.

The color of the gills varies from bright red to burgundy. If they are dark or gray, then the product is most likely no longer fresh. And the scales simply must be smooth and shiny, without spots.

Raise your gills and smell the fish. The smell should not be strong and pungent, and should not “smell” like swamp or mud.

When cutting up your purchase, pay attention to whether the bones are separated from the meat. If not, then you can be congratulated on a successful purchase.

If you bought fish and do not plan to cook it today, then it is important to store it properly. You need to get rid of the scales, gut them, remove the gills and fins, wash them thoroughly under running water, and put them in a glass container in the refrigerator for no more than three days.

How much to cook?

All these numbers, of course, are not the ultimate truth. If the recipe does not indicate the exact time, you can determine the degree of readiness based on the smell and softness of the product.

What to serve with

And it’s no secret that white wine will be a delightful addition to the festive feast.

What do we know about carp?

There are several varieties, one of them is scaly, the main disadvantage of which is the abundance of scales. As a result of breeding work, a mirror species was developed, in which the scales are arranged in rows and are easily removed. But scientists didn’t stop there. This is how a framed specimen appeared, in which the body is, as it were, in a frame of scales. And the crown of the selection work was the naked (leathery) appearance of this fish, characterized by the complete absence of scaly cover.

Calorie content per 100 g.

Benefits, harms, indications and contraindications

Systematic consumption of this wonderful product improves the condition of the skin and hair, skeletal system and tooth enamel.

There is no doubt that it is beneficial for diseases of the thyroid gland, since the composition contains a large amount of iodine.

Eating river fish has a positive effect on the condition of the mucous membranes, normalizes blood sugar levels and improves the functioning of the brain and digestive system.

Fish has a positive effect on metabolic processes in the body, which promotes weight loss.

In addition, radionucleides, heavy metals, and pesticides can accumulate in the body of this fish. Carp is an artificially grown fish, and manufacturers often add growth accelerators and antibiotics to its food, which, of course, negatively affects our health.
Therefore, carp, like the other river fish, must be subjected to careful heat treatment, for example, cook carp in the oven.

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The mirror carp is considered the most delicious of all freshwater fish. This fish can be prepared in different ways: it is fried, boiled and baked. The latter method can be called one of the best, since carp in the oven turns out tasty, satisfying and appetizing for a long time. appearance. Such a dish would not be a shame to serve even at a festive table.

For all lovers of fish dishes, we offer a simple, but... incredible recipe baked carp.

A large amount of lemon is used in preparing the dish, which perfectly neutralizes fat. Therefore, the fish will turn out not only tasty and aromatic, but also easily absorbed by the body.

Cooking method:

1. Before putting the carcass in the oven, it needs to be marinated. To do this, take a lemon, cut it into large slices and squeeze out the juice.
2. Pour the cut carp carcass with lemon juice, rub well with salt and ground pepper. Leave the fish to marinate for 1.5 - 2 hours.
3. Now take 2 - 3 onions and cut them into half rings.
4. On a baking sheet lined with foil, make a bed of onions and salt it. We distribute lemon rings on top and place carp fillets on them. Sprinkle it with pepper and lightly grease it with oil.
5. Bake the dish in the oven at 220 degrees for about 25 minutes. The fish should be browned.

Whole fish in foil

You can bake a variety of ingredients in the oven using food foil. Thanks to this heat treatment, dishes turn out tasty, tender and very juicy. Using a simple recipe for cooking carp in foil, you can create your own culinary masterpieces, complementing the dish with seasonings and other products to taste.

Cooking method:

1. Rub the prepared carp with a mixture of salt and pepper, sprinkle with lemon juice and leave to marinate for 30 minutes.
2. Take 2 onions and cut into half rings. We put some on foil, season the other with spices and stuff the fish.
3. Place the carp on onion pillow and grease it with oil. You can add a little mayonnaise. Place a few more onion rings on top.
4. Wrap the pan in foil and bake the carp in the oven for 30 - 40 minutes at 200 degrees.

Bake in sour cream

Carp baked in the oven in sour cream turns out very tasty, because the marinade is made from fermented milk product makes the meat juicy and tender.

Fish in sour cream can be baked whole along with vegetables and mushrooms, in the form of steaks or fillets. Seasonings you can use include ginger, pepper, coriander, saffron or rosemary.

Baked carp in sour cream is prepared as follows:

1. You need to make several shallow cuts on the prepared carp carcass. Rub it with salt and pepper, pour in lemon juice and put a few slices of lemon in the belly.
2. Leave the fish to marinate for 20 - 30 minutes.
3. Grease a baking tray with oil, place the carp, coat it well with sour cream and bake at 200 degrees until full readiness.

Stuffed carp in the oven

Fish baked in the oven looks very appetizing, and if you add vegetables and buckwheat to it, you can cook great dish For festive table. Stuffed carp in the oven turns out incredibly tasty, aromatic and healthy, because fish and cereals nourish our body useful substances and vitamins.

Cooking method:

1. Rub the cleaned fish carcass with spices and leave for 20 minutes.
2. Chop carrots and onions and fry on vegetable oil.
3. Buckwheat needs to be boiled; for this we take 200 g of buckwheat and 400 ml of water. IN ready-made porridge add fried vegetables, 20 g butter and 2 eggs. Mix everything and stuff the fish.
4. We tie the stuffed carp with thread, wrap it in foil and bake for 45 minutes at 180 degrees.

Recipe with potatoes

Carp baked with potatoes is a delicious and complete dinner for your family.

Not only the fish itself is nourishing and appetizing, but also the potatoes, which during baking are soaked in juices, acquiring richness and a delicious aroma.

Cooking method:

1. Rub the carp carcass inside and out with salt and pepper. Leave for 30 minutes.
2. Cut the potatoes and half a lemon into slices, the onion and bell pepper into half rings, and cut the tomatoes into slices.
3. Mix all prepared vegetables with salt, pepper and vegetable oil. You can add a little mayonnaise or sour cream to them.
4. Coat the carp with sour cream (mayonnaise), place it on a baking sheet, and place lemon slices on top. Place the dish in an oven preheated to 200 degrees.
5. As soon as the fish starts to “sizzle”, take out the baking sheet and place the vegetables around it. Bake the dish until fully cooked for about an hour.

Cooking with vegetables

Carp baked with vegetables turns out very tasty and nutritious. In this recipe we will use carrots and onions, which will highlight the delicate taste of the seafood and give the dish a special juiciness. If desired, the recipe can be supplemented with other vegetables, for example, bell pepper and tomatoes. This way you will get not only a tasty, but also a colorful dish.

Cooking method:

1. We make longitudinal cuts on both sides of the fish and insert thin half rings of lemon into them.
2. Cut the carrots into pucks, and the onions into half rings.
3. Cover the baking dish with foil, onto which we place the onions, and then the carrots and the prepared carcass.
4. Drizzle all ingredients with oil and soy sauce. Cover the fish and vegetables with foil and bake the dish in the oven for 40 minutes.

Carp baked in the oven in salt

You can cook carp in the oven in different ways, but it turns out juicy and very tasty when salted. The cooking process does not require a lot of effort, time and money. You don't even have to scale the fish, just remove all the insides from it. The finished dish will fill your home with a delicious aroma, and you will appreciate its taste yourself.

Cooking method:

1. We cut the belly of the fish and take out the insides. We rinse from dark films and remains of intestines.
2. Sprinkle the carp with salt and fish spices. There is no need to put salt inside the carcass so as not to oversalt it.
3. Pour salt onto a baking sheet, making a base out of it. Place the fish on top so that it is completely covered in salt; if necessary, add salt on top.
4. Bake the carp at 220 degrees for 45 minutes.
5. Remove the salt crust and scales from the finished fish, cut it into pieces and serve.

With added mushrooms

Carp is a tender and tasty fish; it should be cooked very carefully so as not to dry it out. It is better to bake it with vegetables and mushrooms, which will make the dish aromatic and juicy.

Cooking method:

1. The first step is to prepare the vegetables and mushrooms. We need 1 onion and 200 g of champignons. We will cut the onion into half rings and the mushrooms into small slices.
2. Fry each ingredient separately in vegetable oil, then combine them, add salt and pepper. You can add some greens. Mix.
3. Rub the carp carcass with salt and pepper and stuff it with vegetable filling. We make shallow cuts and insert lemon slices into them.
4. Sprinkle the fish with lemon juice and bake the dish for 20 - 30 minutes at 200 degrees.

A simple way to bake in a sleeve

Carp baked in a sleeve is a simple but proven way to prepare juicy and delicious dish. The sleeve reliably retains the juice of the marinade and the fish and thereby protects the latter from drying out. This recipe uses lemon and honey, which gives... ready-made dish spicy taste and rich color.

1. A delicious dish can only be prepared from quality products. Cloudy eyes, dark gills and red spots on the scales indicate that the fish is not the freshest. A high-quality carp is an elastic carcass, clear eyes and shiny scales.
2. Baking time depends on the weight of the fish. Mirror carp weighing up to 1 kg will take less than an hour to bake, fish from 1 kg to 1.5 kg will take an hour, and carp from 1.5 kg to 3 g will take 2 hours to cook.
3. Before you rub the fish with spices, you need to blot it with a paper towel. This way you will get a dish with a crispy crust.
4. Do not bake the fish longer than the specified time, otherwise it will dry out.
5. It is better to bake a large carcass in pieces, but young carp can be cooked whole.

Carp baked in the oven is a tasty, aromatic and beautiful dish. If you know all the subtleties and features of cooking, then even novice cooks will be able to make it.

Carp have recently begun to appear quite often on store shelves. Moreover, you can buy it chilled, and in some places even alive. And this, of course, encourages you to purchase it and cook it. Who would refuse fresh, tasty and healthy fish, and at a very affordable price too?!

And although the fish is quite fatty, and there are enough bones in it, it is quite difficult to deny yourself the pleasure of eating delicious carp when you see it.

And today there was a reason for this. We were expecting guests. Therefore, we bought fish without hesitation, knowing in advance that our guests were big fans of it. And what! Of course, I decided to bake it. Because the most delicious carp turns out to be exactly. We've already prepared something like this.

And today I propose to slightly change the recipe and cook it in foil and with vegetables. It will also be very tasty!

Carp baked in the oven and in foil with sour cream and vegetables

We will need:

• carp – 1 piece (1 kg – 1.3 kg)
• eggplants - 2 pcs.
• zucchini - 1 piece
• squash - 1-2 pcs
• bell pepper -1-2 pcs
• tomato - 1 pc.
• onion - 1 pc.
• lemon - 0.5 pcs
• greens - parsley, dill, basil
• sour cream - 3 tbsp. spoons
• spices for fish
• salt - to taste
• vegetable oil - 1-2 tbsp. spoons

Preparation:

1. When choosing carp in a store or market, do not try to take the largest one. It is fatty and not as tasty as carp weighing 1-1.3 kg. This one has just the right amount of fat, and there’s quite enough meat. In addition, he ate a small fish right away, and there is no need to leave it for the next day. The most delicious carp is freshly cooked, hot, straight from the oven.

2. The fish must be cleaned of scales, all entrails and gills removed. It is necessary to remove the gills, otherwise they will give a bitter taste to the entire fish.

Of course, you can cook fish without a head, but with a head it will look more attractive on the table.

3. Salt the cleaned fish outside and inside, and sprinkle with spices. You can use them special for fish, or those that you usually use.

Rub salt and spices into the flesh and skin of the fish. Place whole sprigs of dill, parsley and basil inside. First, lightly rub them in your hands so that the aroma is absorbed into the pulp.

4. Let the fish sit and marinate for 20-30 minutes.

5. During this time, prepare the vegetables. Cut the eggplant into 4-8 pieces, salt it and leave in the salt for 30 minutes so that all the bitterness comes out. Then rinse it in cold water and wipe it with a paper towel so that no water remains on it.

6. Cut the pepper into 4-6 pieces with long feathers. Cut the zucchini into 4-8 pieces the same way as the eggplant. The squash is also cut into pieces. If there is no squash, then you can do without it. But if you have it, be sure to add it; of all the vegetables, it will fly away the fastest!

7. Place foil on a baking sheet so that the edges hang down. We will wrap our dish with them so that everything is baked in a hermetically sealed envelope.

Place the foil with the matte side down and the glossy side up. It is believed that the glossy side is more reflective and the dish bakes faster on it. And if less heat treatment, which means more nutrients are retained in the product.

Grease the foil with oil. We do this so that the fish and vegetables do not burn.

8. Place the fish in the center. We do not remove the greens from the inside.

9. Place vegetables in any order in the empty spaces. If you place vegetables in the second row, grease the first row with oil so that they do not stick to each other.

10. Grease the carp with sour cream.

11. Place onion, cut into slices, on top of the back of the fish.

12. Place tomato slices on top of the onion.

13. Lightly salt the vegetables.

14. Wrap the foil tightly, trying not to leave any gaps. If necessary, chop off the foil with a toothpick.

15. Preheat the oven to 180 degrees.

16. Place the baking sheet in the oven and bake for 35-40 minutes, depending on the size of the carp. When pierced with a knife, cooked fish should not release pink juice.

Of course, store-bought carp are most likely raised in fish farms, and they carry out various activities with them. preventive actions. But still, “God protects the careful.”

17. Take out the finished fish and vegetables. Open the foil carefully so as not to get burned.

18. Remove the greens from the fish and remove them. It has already given all its juice and aroma to the carp and is no longer needed.

19. Pour the juice of half a lemon over the entire fish. Cut the remaining half into slices and place on top of the tomatoes.

20. Cut the carp into portions so that each of them has onion, tomato and lemon.

21. You can serve by placing the fish and vegetables on a large flat dish. Or you can serve directly on the baking sheet. If you carefully tuck the foil in, it will look good on the baking sheet.

22. Eat with pleasure!

I confess to you honestly, we have already cooked and eaten. And I must say that the carp and vegetables turned out - it couldn’t be tastier! Either everyone was hungry, or it was so delicious - but after 20 minutes there was nothing left from the full tray of food. There were four of us. Everyone ate and smacked their lips with pleasure.

What would be easier, it would seem, to prepare such a dish? The hardest part of cooking is cleaning the carp. By the way, my husband helped me with this. And the rest of the process didn’t even take half an hour. Well, except that the carp was also baked, of course. But during this time you can do something else, or do nothing at all, but just sit and drink tea, and discuss family news and affairs over a cup.

In general, now it’s autumn, the carps have been raised, and there are quite a lot of them for sale - it’s time to buy and bake them in the oven. And let it turn out to be the most delicious!

Bon appetit!