Carp baked in the oven

Carp baked in the oven is delicious for gourmets. Carp baked in the oven is very tasty, such a dish can be served on a festive table, beautifully decorated. Carp has a rather juicy, delicious pulp, which can be emphasized additionally by adding sour cream, set off with spices - it turns out just delicious. Serve baked carp with potatoes - fried or baked next to each other on a baking sheet, mashed potatoes, crumbly rice.

naniki

Recipe author

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Composition / ingredients

servings:

Carp

900

Lemons

Onion

Table salt

Thyme, thyme

to taste

Mayonnaise

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 74 % 17 g

Fats 26 % 6 g

Carbohydrates 0 % 0 g

126 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare the recipe "Carp baked in the oven " take a fresh carp - the fresher the fish, the tastier, the frozen carp completely loses its taste. add onion, lemon, thyme to beat 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.
Step 2:
Clean the carp from the scales - it is very large, depending on the size of the fish, it can reach up to a 5-kopeck coin. Cut the abdomen and gut it, you will be lucky if you get a specimen with caviar - then you will also get delicious caviar cutlets. If you are going to cook with your head, remove the gills. Rinse the fish well under running water, dry it with a paper towel.
Step 3:
Cut onion into half rings.
Step 4:
Cut a few slices of lemon - for watering with juice and stuffing.
Step 5:
Rub the fish well with salt and pepper on the outside and inside.
Step 6:
Put the prepared onion, lemon slices, sprigs of fresh or dried thyme into the abdomen.
Step 7:
Lubricate the fish with vegetable oil and put it on a large sheet of foil.
Step 8:
Wrap the carp stuffed with aromatic additives in foil with an envelope and place it in the oven for about 50 minutes, setting the temperature to 180 degrees.
Step 9:
After the specified time, carefully unfold the foil with tongs, open the fish slightly - it's ready, you can just brown it a little.
Step 10:
Lubricate the surface of the carp with a thin layer of mayonnaise and put it open under the grill for 8-10 minutes.
Step 11:
Carp baked in the oven is ready! Serve with a side dish or just eat it, pouring lemon juice. Enjoy your meal!

Carp baked in the oven is a delicious dish, especially if you have a decent specimen - weighing from a kilogram. Carp belongs to the species of carp, and there are a lot of bones in small carp, and they are usually not appreciated by fishermen. Carp from 3 kg and above are held in high esteem - such fish are allowed on cutlets and even on dumplings. Surprisingly, they don't smell like fish at all, and you can't tell much from meat if you add a little fatty pork or lard for juiciness. well, most of all, a large dried and smoked carp is appreciated - fat, glossy, trembling with a tear in the sun... Oh, my childhood is priceless, when there was a lot of this fish - I grew up on the shore of a large fishing lake, where the main prey was carp fishing.