Carp in the oven with lemon. Cooking carp - fish baked in the oven with lemon

Of freshwater fish, carp is considered one of the most delicious. You can cook it in different ways: some like it fried, others like it steamed, others like it baked. The last option can be called universal, because carp baked in the oven is a tasty, satisfying and at the same time healthy dish, which also looks like a king. It's not a shame to submit such festive table not to mention a cozy family dinner.

Cooking features

Oven-baked carp is tasty and appetizing if done right.

• The main secret of the masters of culinary art is the ability to choose the right products. If you want to get a delicate, fragrant and healthy dish, opt for live fish. The fresher the carp is, the better the dish will turn out from it.
• In cases where it is not possible to use fresh fish for baking, you can purchase dry-frozen carp. But at the same time, it must be taken into account that it should not be covered with an ice crust. You can only defrost such fish gradually. It is best to leave it in the refrigerator until it completely thaws on its own.
• A high-quality carp looks like this: its gills are pink or bright red, the eyes are clean, the belly is not swollen, the scales are even and shiny, the carcass itself is elastic. If the meat easily lags behind the bones, the eyes of the fish are cloudy, there are red spots on the scales, the gills have a dark shade, then most likely it is far from the first freshness. A delicious dish from it will not work with any method of preparation.
• When cooking freshwater fish, many people are confused by the smell of mud. You can make it less pronounced if you marinate the carp in lemon juice and spices before cooking. Onions, garlic, herbs will also help to repel an unpleasant odor.
• A lot of small bones that threaten to prick the palate or get stuck in the esophagus can turn away even lovers of fish dishes from carp. However, solving this problem is actually very simple. All you need is a sharp knife to do this. They need to make very frequent vertical cuts on the carp carcass in the region of its back. So you crush dangerous bones, making them harmless.
• It is best to bake carp whole, so when cleaning and gutting the carp, the head is usually left.
• The juiciest carp comes out if it is baked in foil, which prevents the juice from flowing out. However, in this case, the fish may not be appetizing enough, as it will be deprived of an appetizing crust. You can fix the situation simply: unfold the foil in 15 minutes to finish cooking.

The baking time of 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 well, gut and wash the carp. Salt and pepper the carcass on all sides.
• Crush the garlic with a press and rub the carp inside and out with it.
• Put the greens inside, leaving a few branches for decoration.
• Use a pastry brush to grease a large sheet of foil. Put it in the oven.
• Place the carp in the brazier.
• Lubricate the fish with mayonnaise.
• Preheating the oven to 180 degrees, send a roaster with carp there. Bake it for 50 minutes.

Before serving the fish on the table, 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;
• onions - 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 carcass by cleaning, washing and sprinkling with salt and pepper.
• Finely chop the onion, fry it in butter.
• Mix 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.
• Lay 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 slit on each side.
• Pour soy sauce and pepper.
• Cut the carrots into medium-sized semicircles, onions - into half rings. Put a few rings of onion and pieces of carrot inside the carp.
• Wash the lemon, cut in half and cut into half rings. Insert lemon slices into the slits on the fish.
• Put a large sheet of foil in a heat-resistant form, grease it with oil.
• Lay out half of the vegetables on the foil. Put the carp on the vegetable “pillow”, and the remaining vegetables on it.
• Shape the foil into a ball, then wrap the fish in another layer of foil.
• Put the foil-wrapped fish into the dish.
• Turn on the oven, wait until the temperature in the oven reaches 180 degrees.
• Place the fish dish in the oven. Bake 1 hour. If you want the carp to brown, tear the foil 15 minutes before cooking, move the vegetables to the sides and continue to bake until cooked.

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, 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, stir. Set half of the sour cream aside.
• Grate the carrots using the coarse or medium-sized side of the grater.
• Onion, peeled, cut into thin rings. If the onion is large, then it is better to cut it into quarters of rings.
• Heat the oil in a frying pan, put the onion in it. Fry over low heat for 5 minutes.
• Add carrots to the onion, fry the vegetables together for another 10 minutes.
• Take the vegetables out of 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 sour cream.
• Wrap the fish in several layers of foil. Put on a baking sheet.
• Preheat the oven to 180 degrees, put a baking sheet with the workpiece in it. After 40 minutes, carefully, so as not to burn yourself, tear and slightly open the foil. Bake carp for another 15 minutes.

This carp recipe is one of the most famous. This dish has a balanced taste, it turns out to be delicate in taste and looks “smart”.

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 tomato halves and whole olives.
• Wrap in foil and send to the oven preheated to 180 degrees for 50 minutes.

Cooked for this unusual recipe carp turns out fragrant, pleasant to the taste, and it looks very appetizing.

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

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

Time for preparing: 40 minutes.

Complexity: minimum.

servings: 6.

You will need:

Short version step by step recipe:

Turn on the oven to 180 degrees to warm up.

Clean and wash the carp. Salt. The head can be cut off.

Cut the onion into rings, and the lemon into slices.

Lay foil on a baking sheet, put onions on it.

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

Put the fish on the onion, wrap in foil. The packaging must be without holes so that the juice does not leak out.

Put in the oven for 25-30 minutes.

1. First you need to clean and wash the fish well. 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 it tastes good to me even without salt.

2. Then peel and cut into rings the onion for the onion pillow under the carp. It will absorb the juice during cooking and will be very juicy.

3. Lemon does not need to be peeled, it can be used with a peel. Cut it into slices for convenience.

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

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

6. Spread the bow in the shape of a fish, wider on one side and narrower on the other.

7. In the carp, you need to make cuts for the lemon. Just try not to pierce through the ribs. And keep your knife at an angle.

9. Now put the carp on the onion pillow. If you have a lemon or onion left unused, then you can put them inside the fish.

10. Last step: wrap foil around the top, but be very careful not to pierce it from the bottom, otherwise all the juice will leak out. If not enough, then take another piece of foil. The fish must be completely covered.

11. Put in the oven.

12. Take out the dish after 25 minutes.

The aroma in the house is incredible. I have a cold attitude towards fish and meat, but carp with sourness and incredibly tender meat is a delicious treat. And besides that, I love it because it is quick and easy to prepare.

More recipes

Whole

dill, parsley;

seasoning;

Cooking:

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

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

Bake 30-35 min. at 180 degrees.

in sour cream

mayonnaise sauce - three tablespoons;

bulb - large;

Cooking:

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

Cut the onion and fry until honey color.

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

Put the fish dish in the oven, bake for about 35 minutes. Then pour over the mixture prepared earlier and bring to a golden brown. Use greens for decoration.

With potato

bulbs - three pieces;

potatoes - 6-8 medium pieces;

Cooking:

Make frequent transverse cuts on the carcass.

Put the onion rings on a greased baking sheet - this will be a vegetable "pillow".

Mix melted butter with sour cream, spread the fish, put it on the pillow. Top with onion rings too.

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

Bake for approximately 35-45 minutes.

With vegetables

Ingredients:

carrots - three pieces;

bulb - one large;

dill, spices;

Cooking.

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

Put everything into the fish, coat it with sour cream and send it to the oven for 30-45 minutes.

Up your sleeve

Ingredients:

dry white wine - 50g.

Cooking.

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

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

Salt the carp, pepper, put the stuffing inside.

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

in pieces

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

breadcrumbs;

Cooking:

Divide the fillet into portions, each of which is salted and sprinkled with spices.

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

Bake in the oven for 30-35 minutes.

With mushrooms

Ingredients:

carrot - one piece;

parsley dill.

Cooking:

Line the mold with foil.

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

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

Stuffed

carrots - two pieces;

raisins - a tablespoon.

Cooking:

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

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

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

with mayonnaise

mayonnaise - 200g;

Cooking:

Sprinkle the carcass with seasoning.

Boil the cabbage and disassemble it into inflorescences.

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

Without foil

mayonnaise - 150 g;

Cooking:

Hard-boiled eggs and 150 g of grated cheese, mix with mayonnaise, spices, put inside the fish.

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

Frozen or freshly caught

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

How to choose

If you still did not find a live carp, take a closer look at what the counter workers offer. Freshly caught fish spoils very quickly. It all depends on the conditions of its storage.

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

An important factor in the choice is the elasticity of the carcass. A freshly caught fish, after squeezing it with your fingers (not strong!) Will not leave dents.

Gill color varies from bright red to burgundy. If they are dark or gray, then the product is most likely not the first freshness. Yes, 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 sharp, it should not “carry” with a swamp or mud.

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

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

How much to cook?

All these figures, of course, are not the ultimate truth. If the exact time is not indicated in the recipe, you can determine the degree of readiness based on the smell and softness of the product.

What to file with

And it's not a secret for anyone, white wine will be a delightful addition to the solemn feast.

What do we know about carp?

There are several varieties, one of them is scaly, the main drawback of which is the abundance of scales. As a result of selection work, a mirror-like appearance was bred, in which the scales are arranged in rows and are easily removed. But the 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 selection work was the naked (leathery) species of this fish, characterized by the complete absence of a scaly cover.

Calories per 100 g

Benefits, harms, indications and contraindications

The systematic use of this wonderful product improves the condition of the skin and hair, the skeletal system and tooth enamel.

Undoubtedly, it is also useful for diseases of the thyroid gland, since the composition contains a large amount of iodine.

Positively eating river fish affects 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 contributes to weight loss.

In addition, radionuclides, 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 feed, which, of course, negatively affects our health.
Therefore, carp, like other river fish, must be subjected to thorough heat treatment, for example, cook carp in the oven.

To receive the best articles, subscribe to Alimero's pages in

We offer you an option for a non-banal and quick-to-prepare light dinner or snack, if used cold. Carp baked in foil - very tasty dish, which does not require complex ingredients, the tender meat of this fish is quite nutritious and, at the same time, dietary. In a series of festive feasts, this indisputable advantage should not be overlooked, and besides, you don’t have to stand at the stove either!

Do not be afraid of river fish, famous for their bonyness, carp is a pleasant exception! As a rule, his bones are large and it is not difficult even for children to choose them. But remember that the size of the bones directly depends on the size of the fish, so we choose a larger carcass.

The indisputable advantages of carp also include the ease with which it is cleaned. Large scales will not litter the kitchen and will not make you sweat over each fish for half an hour. If necessary, it is generally cleaned by hand. But its meat, and even cooked by baking, is particularly tender. No extra fat from the pan, only own juice and a serving of vegetables.

There are many recipes for cooking carp in foil. We have selected several recipes: from the very simple to the most interesting, so that you can then experiment on your own and select the ingredients as you wish.

Carp in foil classic

Ingredients

• Large carp - 1 pc. + -
• - 2 pcs. + -
• - 1 PC. + -
• - pinch + -
• - at the tip of a knife + -
• - 1 tsp + -

Cooking

1. We choose a larger fish so that it turns out to be more juicy and fragrant. But we also increase the cooking time, respectively, so that it is properly baked.
2. We clean it, remove the tail and fins. The head can be left, as it will give extra juiciness, but the eyes will need to be removed.
3. We clean the insides of the fish carefully so as not to accidentally break the gallbladder. If this happens, the fish will have to be washed for a very long time from bitterness.
4. Now that we have a finished carcass in front of us, we make several vertical cuts on the outside on both sides, about 3-4 pieces. They are needed for a good salting of meat inside. Otherwise, it will feel bland.
5. Rub the inside and outside of the fish with a mixture of coarse salt and pepper. You can mix them in a separate cup, or you can pour the right amount directly into the palm of your hand. We try to get the mixture into the cuts as well.
6. Cut off the top of the lemon and sprinkle the juice on the outside of the fish. We wrap it in a bag and put it in the refrigerator for 30 minutes. It should be saturated with juice and salted. You can keep it there longer.
7. Now, let's deal with onions, lemons and turn on the stove. We will bake carp at 200 °, so it should be hot. We clean the bulbs, cut them into half rings, cut off circles 5 mm thick from the lemon according to the number of cuts on one side of the fish.
8. After the lapse of time, we take out the carp, spread the foil and put half of the chopped onion on the foil. On top of it, fish, put lemon rings into the cuts, report the rest of the onion, sprinkle with vegetable oil and wrap.

Important! We make sure that there is enough foil so that the juice does not flow out.

baking

• If the carcass weighs a kilogram, plus or minus 200 g, keep it in the oven for 40 - 50 minutes.
• If you like a golden crust, unfold the foil half an hour after the start of cooking - the open heat will allow our fish to brown. If desired, you can move the bow to the side.
• If you need to keep the carp completely soft and tender, leave it wrapped.

After the lapse of time, we take out the fish, cut it and lay it out directly in the foil. Not only carp meat, but also onions turned out very tasty!

If desired, add fresh herbs to the same recipe - dill, parsley and cilantro. It will take about ½ bunch. Greens can not even be cut, just lay between the onion pillow and the fish. It will not only add flavor, but also noticeably add juiciness, and since our carp was not coated with anything other than salt and pepper, excess moisture will not hurt!

Carp with sauce

For those who like to achieve juiciness not only with a bunch of greens, we have prepared another recipe for carp baked in foil.

We will cook in almost the same way as the previous version, only we will introduce a new element: sauce.

sauce preparation

• Mix 2 tbsp each of mayonnaise and sour cream and add 2 tsp of mustard to them.
• If desired, fatty components can be easily replaced with natural yogurt without additives, matsoni or curdled milk. They are not as acidic as kefir, but not as fatty as mayonnaise, this will make the dish truly dietary.

As a seasoning, in addition to pepper, in this case, it will be good to grate the fish with thyme. But we do not overdo it with spices, since carp meat is very tender and you can easily interrupt its taste with them.

We also let the carp marinate in sour cream sauce for about half an hour. Then we do everything as usual.

Creative from chefs

• If you don’t like lemon in fish - the zest is bitter or don’t like excessive sourness, just don’t use it! The taste will not be affected by this.
• You can also experiment endlessly with the vegetable component. For example, celery root, cut into rings, will give an unusual flavor. For a carp carp weighing 1 - 1.5 kg, you will need a very small bar with a diameter of 2 cm and a length of 1.5 cm or ½ tsp of dry seasoning.
• In addition to onions, you can cut medium carrots into rings and spread them evenly around the carp. Carrots add sweetness and soften the taste of lemon or celery.
• In addition, carp can be baked not only “empty”, but also stuffed! Inside we lay any filling of your choice from onions with fresh chopped herbs, to cherry tomatoes and olives. Yes, yes, you can cook even such an exotic!

• Medium carp - 1 pc.
• Small onion - 5 pcs.
• Medium carrot - 1 pc.
• Cherry tomatoes - 8 pieces;
• Olives - 1 can
• Lemon juice - ½ tsp
• Fresh parsley - ½ bunch
• Salt - to taste
• Vegetable oil.

Cooking

1. We clean the fish, as usual, the head can be left or removed. We cut off the fins, gutted, washed.
2. Since our carp will not be marinated, it must be dried properly. We do it with paper towels.
3. We cut the carcass vertically in several places, rub it with salt, inside and out, and pepper. Lastly, drizzle with lemon juice.
4. If we have small onions, we cut them into quarters or even halves, if the onion is large, we cut it into half rings.
5. We clean the carrots and cut into round slices 3-4 mm thick.
6. We open the jar of olives and, draining the liquid, let them dry.
7. Cut the tomatoes into halves.
8. We spread foil on a baking sheet and grease with vegetable oil.
9. We put the finished carp on it, prop the abdomen with toothpicks and put olives, carrots, onions and a couple of parsley sprigs into it - we don’t choose a certain amount, we make as many fillings as it fits. The rest is laid out around, wrapped in foil and put in the oven.
10. Bake at 200° without turning for 45 minutes.
11. If you need a golden crust, after this time we unfold the carp, grease it with sour cream or sprinkle with vegetable oil and set it to brown for another 10 minutes.

Serve cut into portions directly in foil.

So, as you can see, such a simple recipe as carp baked in foil can be prepared in an interesting, unusual and very tasty way! Try it and share your impressions in the comments, friends!

Fish for baking should be chosen larger. Mirror large carp will not be so lean, but more fat and tasty. If possible, buy live fish, or at least consider carp gills when buying, if it is not frozen. They should be pink and clear, and the eyes should not be cloudy either. Fresh lake fish should always smell like algae. Its smell may even slightly resemble the aroma of fresh cucumber.

How to cook whole carp in the oven? Be sure to remove the gills so that they do not add bitterness to the finished dish. Clean the carp carcass from scales, cut the stomach, remove the insides and rinse thoroughly with warm water. If time permits, carp can be pre-marinated before baking. This technique will make the meat of the finished fish incredibly fragrant and tender. Rub the fish inside and out with fish spices or Italian herb mixture. Herbs such as oregano, basil and savory are well suited for this purpose. Do not forget also about salt and pepper, you can also add garlic. Put a bunch of greens inside and sprinkle the juice of half a lemon on all sides.

On the back of the carp, make deep cuts with a knife and insert lemon slices into them. When baking, lemon juice will soak the fish and prevent the fillet from drying out, and what a flavor the fish pulp will get! Leave the carp to marinate for a couple of hours in a cold place. Meanwhile, cut the onion into large rings. Spread it carefully on a greased baking sheet, forming an onion pillow, and carefully place the prepared carp on it.

Meanwhile, cut the onion into large rings. Spread it out carefully on a greased baking sheet,

forming an onion pillow, and carefully place the prepared carp on it.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Fish can be cooked in different ways: baked with a whole carcass, fried in slices, steaks, stewed, formed into rolls from fillet, cutlets, pie, stuffed with beans, oranges or other products. In any case, a dish baked in the oven will turn out juicy and, which will be pleasant for those who follow the diet, dietary.

How to cook carp in the oven

If you want to feed the household with a hearty dinner, the calorie content of which is minimal, then consider options with baked fish. Cooking carp in the oven is not difficult, but before buying a live / fresh fish, you should look at its condition: it should be with bright red gills and bulging transparent eyes. Also pay attention to the width of the back - if it is wide, then the fish is oily.

How much to bake

Before sending pickled or stuffed fish into the oven, the equipment must be heated to 180 degrees. The weight of the fish carcass affects how much to bake the dish, but on average, the cooking time is about an hour:

• So, for example, if the fish is less than 1 kg, then it will be ready in 50 minutes.
• When the weight is more than 1 kg, but up to 1.5 kg, then it can be cooked for an hour.
• Fish weighing from 1.5 to 3 kg is baked for up to 2 hours.

Recipes with photos

Every housewife should know several ways to prepare a hearty, but dietary dinner. There can be many options for recipes: here you need to decide depending on the occasion for which the dish is being prepared. Choose a suitable recipe for cooking carp in the oven, and the attached photos will help you understand what kind of fish you should end up with.

Whole

If you want to have a delicious, appetizing-smelling dish for dinner, then do not skip this step-by-step recipe. For baking, you need a minimum of products: seasonings and a large mirror carp. The method is easy, and with one carcass you will feed all family members. It takes about an hour to prepare, but the end result is worth it.

Ingredients:

• dill, parsley - to taste;
• mayonnaise - 1 tbsp. l.;
• onions - 4 pcs.;
• mirror carp - 1 pc. (2 kg);
• egg - 1 pc.;
• oil - 1 tbsp. l.;
• salt, spices - to taste.

Cooking method:

1. Prepare the main product: clean the carcass from scales, then be sure to remove the gills, rinse, make longitudinal cuts with a sharp knife. You can insert lemon wedges while the fish is still fresh, not baked.
2. Onion cut into thin rings.
3. Pour a little oil on a baking sheet, spread over the entire surface. Put onion pillow, sprinkle with mayonnaise.
4. Send the carcass to a baking sheet, salt, grate with spices.
5. Smear mayonnaise on the machines of the abdomen, put sprigs of greenery there.
6. Sprinkle the workpiece with lemon juice, put in the oven for 1 hour 10 minutes.
7. 20 minutes before the fish is cooked, brush it with a beaten seasoned egg. Repeat steps after 10 minutes.
8. The dish is served with fresh vegetables or boiled potatoes.

in foil

Using a baking sleeve or foil, you can bake many different products, such as carp. If you cook the classic way, then you do not need a lot of expensive ingredients - all the ingredients are in your kitchen or are affordable. Learn how to cook carp in the oven in foil so that its meat becomes tender and fragrant.

Ingredients:

• salt, pepper - to taste;
• lemon - 1 pc.;
• fish - 1 pc.;
• onions - 2 pcs.;
• oil - 1 tsp

Cooking method:

1. Cut the carcass, remove the insides, remove the fins, but leave the head - it will add juiciness to the baked dish. Make cuts on both sides.
2. Plentifully coat the carp with spices, sprinkle with juice squeezed from a lemon, wrap in a bag and put in the refrigerator for 30 minutes.
3. Cut the onions into half rings, do the same with the lemon.
4. Lay the lemon half rings in the cuts.
5. Put half of the onion on the foil, then put the fish and sprinkle with the remaining onion rings.
6. The dish at 200 degrees will be ready in 50 minutes.

stuffed

If you are compiling a delicious menu, then remember that baked carp is ideal. The dish turns out not only fragrant and indescribably tasty, but also healthy, because fish products are sources of phosphorus. Stuffed carp, baked in the oven with buckwheat and vegetables, is suitable not only for serving at the festive table, but also just for a hearty dinner.

Ingredients:

• eggs - 2 pcs.;
• carrots - 1 pc.;
• salt, seasonings - to taste;
• buckwheat - 1 stack;
• onions - 2 pcs.;
• carcass - 1 pc.;
• oil (drain) - 20 g.

Cooking method:

1. Wipe the washed and cleaned carcass with spices, set aside for 15 minutes.
2. Grate the carrots, finely chop the onion. Fry the vegetables by melting the butter in a frying pan.
3. Cook porridge by pouring water in a ratio of 1: 2. Ready buckwheat mixed with fried vegetables, butter and two beaten raw eggs.
4. Stuff the fish with the mixture, tie with a thread. Bake, wrapping the carcass in foil, for about 45 minutes.

in sour cream

The photo shows how appetizing your dinner will be if you do everything step by step, as indicated in the recipe. Carp baked in sour cream in the oven is unusual for its mushroom filling, but it turns out so beautiful thanks to sour cream sauce. It is worth noting that it is better to cook the dish immediately with a side dish - potatoes, and take home-made sour cream.

Ingredients:

• cheese - 100 g;
• champignons - 200 g;
• flour - 2 tsp;
• potatoes - 7 pcs.;
• mayonnaise - to taste;
• fish - 0.5 kg;
• sour cream - 2 tbsp. l.;
• pepper, salt - to taste.

Cooking method:

1. Cut the carcass: peel, cut off the fins, take out the insides, you can not cut off the head - so the finished dish will look more beautiful. Coat the carcass on all sides with salt and seasonings.
2. Finely chop the washed mushrooms, season, fry for 5 minutes.
3. Stuff with mushrooms, spread with mayonnaise.
4. Pour the seasoned semi-rings of potatoes, onions into a baking sheet, put the fish on top, bake until a golden crust appears.
5. Prepare the sauce: pour sour cream into an iron bowl, put on fire. After it melts, pour flour into the same place. Remove from heat when the mass thickens.
6. Remove the browned carcass from the oven, pour over the sauce. Grind potatoes with grated cheese. Continue baking for another 10 minutes.

With vegetables

The dish is very spicy due to the combination of flavors of all ingredients. This recipe is perfect for a quiet family feast, or for serving it to a festive table laid on a special occasion. Check out step by step process cooking and hurry to surprise family members with a new amazing dish.

Ingredients:

• soy sauce - to taste;
• lemon - 1 pc.;
• carrots - 2 pcs.;
• oil (vegetable) - to taste;
• salt, pepper - to taste;
• carcass - up to 1 kg;
• onion - 1 pc.

Cooking method:

1. Prepare the fish: clean from the insides, cut off the fins, head, make longitudinal cuts on both sides.
2. Cut the citrus into thin half rings, insert into the cuts on both sides, you can put a couple of pieces inside the carcass.
3. Cut the carrots into rings, and the onion into half rings.
4. Cover the baking dish with foil, first put the onions on the bottom, then the carrots, put the fish on top. Pour the workpiece with soy sauce, oil. Wrap everything tightly with foil so that the juices do not leak out during baking.
5. Bake for 40 minutes in a preheated technique.
6. Garnish the finished dish with herbs, serve with a side dish: boiled rice groats.

With potato

This recipe will be appreciated by those who love to eat delicious and healthy meals. It turns out to be satisfying, while the river dweller does not lose its qualities even during heat treatment. The dish, cooked with a side dish, has a delicious aroma and unsurpassed taste - the meat literally melts in your mouth.

Ingredients:

• lemon - 0.5 pcs.;
• potatoes - 8-10 pcs.;
• mayonnaise - to taste;
• onions, carrots - 1 pc.;
• fish carcass - 1 pc.;
• oil, seasonings - to taste.

Cooking method:

1. Cut the carcass, make pepper cuts, rub with seasonings, salt, mayonnaise.
2. Cut the lemon into thin slices, insert into the cuts and inside the carp.
3. Carrot cut into rings.
4. Cut the peeled potatoes along the entire length, but do not cut to the end. Drizzle each with oil, season. Insert carrots into cuts.
5. Put half of the onion cut into rings on a baking sheet, lay the fish. Spread the potatoes around, cover everything with the remaining onions.
6. Cover the form with foil, bake first 60 minutes, then another 30, but without foil.

Up your sleeve

If you think that the recipes for cooking baked fish dishes do not differ in a special variety, then you are mistaken. Healthy and tasty river fish goes well with vegetables, rice and even nuts, which can be combined into one appetizing dish. So, carp in a baking sleeve will be the highlight of the feast, because it will help feed all the guests.

Ingredients:

• carp - 2,250 kg;
• salt, pepper - to taste;
• lemon juice;
• rice - 85 g;
• oil (drain) - 55 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• mushrooms - 225 g;
• walnuts- 1 stack;
• thyme - 2-3 pinches;
• parsley - 1 bunch;
• tomato - 2 pcs.

Cooking method:

1. Season the washed and cleaned fish with salt, pepper inside and out, sprinkle with lemon juice. Marinate (30 minutes).
2. Boil rice until half cooked.
3. Fry grated carrots, chopped onion, sliced ​​\u200b\u200bmushroom plates, crushed, salt. Before removing from heat, add boiled rice, thyme, black pepper, finely chopped parsley and small pieces of tomato.
4. Fill carcass with mixture. Secure the abdomen with a toothpick, wipe with spices.
5. Place the workpiece in the sleeve, spread out the remaining filling. Garnish the dish with sliced ​​lemon, tomato slices. Fasten the sleeve.
6. Carp baked whole in the oven at 180 degrees will be ready in 50 minutes. Leave the dish for another 30 minutes, removing the bag.

Roasted in the oven

The meat of this representative of the river dwellers contains antioxidants that slow down the aging process in the body, so dishes from it are especially popular. However, if you don’t know how to fry carp in the oven, then be sure to use the tips of experienced chefs. Having at hand step by step instructions, you can easily prepare an excellent dinner.

Ingredients:

• fish carcass - 1.3-1.8 kg;
• olive oil - 0.25 cups;
• lemon juice - 1-2 tbsp. l.;
• laurel leaf - 2 pcs.;
• dill - 1 bunch;
• sour cream - 0.3 stack;
• onion - 1 pc.;
• salt, pepper - to taste.

Cooking method:

1. Clean the fish from scales, intestines, remove the gills, rinse under running water.
2. Lightly oil a baking dish.
3. Rub the inside and outside of the carp with the salt and pepper mixture.
4. Cut the onion into rings, and chop the dill. Make onion-dill minced meat, mix it with sour cream.
5. Place a bay leaf on the top of the carcass, stuff the belly with sour cream and vegetable mixture, pour plenty of lemon juice over it.
6. Bake at 180 degrees for 40 minutes or until a delicious brown crust forms.
7. Carp, baked whole in the oven, served with fried potatoes.

With lemon

How to cook fish different ways, any hostess should know. However, this must be done in such a way that in the end the dish turns out not only original, but also tasty. Consider how carp with lemon is made in the oven, because such a dish is one of the best options for serving not only as a hearty dinner, but also for a table laid on a solemn occasion.

Ingredients:

• large carcass of fish - 1 pc.;
• zucchini - 1 pc.;
• lemon - 2 pcs.;
• oil (vegetable) - 2 tbsp. l.;
• Bell pepper- 1 PC.;
• onion - 1 pc.;
• salt, seasonings for fish - to taste.

Cooking method:

1. Pickle the carp: cut the lemons into thick slices, squeeze the juice out of them into a separate bowl. Do not throw the citrus slices into the marinade, they will be needed later.
2. Put the butchered carcass in a bowl, pour over lemon juice, rub with spices, salt. Leave to marinate for 1-1.5 hours, turning several times.
3. Prepare the filling: chop the vegetables into small cubes, salt and pepper. Fill the abdomen with mass, fasten it with toothpicks.
4. Lay the lemon slices on top.
5. Place the baking sheet in an oven preheated to 180 degrees, bake for 30 to 45 minutes (depending on the size of the fish).

in salt

This dish is easy and relatively quick to prepare, so it will definitely appeal to those housewives who like to experiment in the kitchen and feed the family deliciously. Carp baked in salt is very fragrant and appetizing. Thanks to the salt crust, the product retains its beneficial features becomes more juicy, and the meat literally melts in your mouth.

Ingredients:

• carp - 3 kg;
• egg white - 4 pcs.;
• salt - 2 tbsp.;
• thyme - 1 bunch;
• oil (olive) - 4 tbsp. l.;
• lemon - 1 pc.

Cooking method:

1. Clean the fish from the husk, intestines, remove the ribs, gills. Rinse and then dry with a paper towel.
2. Place the thyme in the belly; set the carcass aside for now.
3. Beat egg whites until foamy, add salt.
4. Thoroughly roll the fish in a protein-salt mixture. Carp should be completely in salt, and protein will help it to better fix on the skin.
5. Place the fish on a baking sheet and place it in the preheated oven. Bake for 25-30 minutes.
6. Carp baked in the oven, served with a side dish in the form of a vegetable salad.

Experienced chefs share some secrets with housewives who are interested in how to cook for their family delicious dinner. Baking carp in the oven is a whole science in which there are rules:

1. Before cleaning, the fish should be rubbed with salt to make the scales easier to remove.
2. During baking, the carp will not curl if you make a few small cuts on its skin.
3. Before cooking carp in the oven, you need to remove the fins so as not to damage the foil.
4. If during cleaning you damaged the gallbladder, then you must first rinse the fish well, and then sprinkle the places damaged by bile with salt and let the workpiece stand for about 15 minutes, then rinse again.