Carp is a healthy fish that is especially popular. It contains substances that have a beneficial effect on metabolism. Moreover, at proper cooking carp is also very tasty and fragrant. As a rule, this fish is fried, stewed or baked in the oven. The latter method is one of the most common, since during cooking, useful substances are preserved, and the fish turns out to be more tasty and juicy. For cooking, it is important to choose the right fish, as its taste depends on it.
How to choose the right carp
For baking, it is best to choose fresh fish. As a result, frozen fish will turn out to be less healthy, juicy and tasty. Carp gills should be light pink or light pinkish in color. In no case should they have a gray or black tint. It is worth paying attention to the smell. Fresh fish will not have a sour or bad smell.
How to bake carp in the oven with vegetables and sour cream
Thanks to this recipe, you get a tasty and juicy carp, which can be eaten with vegetables. During cooking, you can add any additional spices if desired.
What you need to cook carp:
- Carp 1.5 kg.
- Sour cream 20% fat 200 gr.
- Onion 2 pcs.
- Carrot 1 pc.
- Lemon 1 pc.
- Champignons 300 gr.
- Salt, pepper to taste.
- Vegetable oil.
Sequencing:
- Prepare the carp for cooking. To do this, wash it and remove the scales, head, gills, fins and, if desired, the tail. It is also necessary to remove the insides and rinse the fish with water again.
- Wipe the carp lemon juice, salt, pepper and additional spices (optional) on both sides. Let the fish brew in a cool place for 20-30 minutes.
- Cut the onion and carrot into cubes, cut the mushrooms into slices. Saute vegetables and mushrooms vegetable oil in a skillet for 5-7 minutes until browned. It is best to add onions to the pan first, then carrots and mushrooms. 2-3 minutes before cooking, you need to reduce the heat to a minimum and simmer the mixture under the lid.
- Put the foil on a baking sheet and put the carp on top. In the abdomen, add the fried mixture of vegetables and mushrooms. Then close it in any way possible so that the juice does not leak out during cooking. To do this, you can use a thread or toothpicks.
- On the back of the carp, make parallel vertical cuts and put lemon slices in them. Then coat the fish with sour cream.
- Preheat the oven to 180 degrees and place the carp in it. Cook it for an hour until done. During cooking, you can turn the carp to the other side to coat the second side with sour cream.
- After cooking, remove the threads or toothpicks and serve the carp along with the filling.
Before serving, the dish can be additionally decorated with herbs.
How to bake carp in the oven with lemon and vegetables
Carp prepared according to this recipe turns out to be lighter and more dietary, delicate in taste.
Ingredients:
- Carp 700-800 gr.
- Onion 1 pc.
- Carrot 1 pc.
- Lemon 1 pc.
- Salt, pepper to taste.
- Vegetable oil.
Sequencing:
- Carp must be scaled and the entrails, head, fins and gills removed. Then rinse it with cool water.
- Cut the onion, carrot and lemon into half rings.
- Put the foil on a baking sheet and mark the chopped onions and carrots on it. Then you need to lay out the carp and put lemon slices inside. After that, the fish must be salted and peppered on both sides. Then pour oil on top of it and wrap the carp in two layers of foil.
- In an oven preheated to 180 degrees, you need to place the carp in foil for 35-40 minutes.
Carp can be decorated with foil or additionally sprinkled with lemon juice before serving.
To prepare a delicious baked carp, you will need to choose the right carp and choose a recipe. Baked carp goes well with potatoes and other vegetables, as well as rice and buckwheat porridge.
baked carp
Recently we were presented with beautiful carps! And we thought what would be so interesting to cook from these beauties! We decided one and the second - bake in the oven! Both fish in sour cream and baked carp turned out delicious. Enveloped fish pieces in sour cream thick sauce, juicy, satisfying, very homely.
But a whole carp with herbs in the abdomen, cooked in the oven, was perceived as festive and very gourmet dish with delicate taste and aroma. The recipe is very simple, I'll tell you now.
What you need to bake carp
for 3-4 servings
- Carp - 1.5 kg;
- Olive oil (you can use ordinary vegetable oil) - 2 tablespoons;
- Turmeric - 1 teaspoon;
- Salt - 1 tablespoon without top;
- Ground black pepper - 0.5 teaspoon;
- Lemon - half;
- Parsley, dill, basil - a few sprigs to fill the belly of the fish.
How to bake carp
How to properly clean carp
- Wash the carp in cold water and start cleaning the fish. I hope you have tools prepared in advance: a handy sharp knife, a special knife for cleaning fish (with a grater), scissors. Wire cutters will not interfere either - it is difficult to cut off the fins of a carp, scissors do not always cope. If you have a special board with a clip for butchering fish, then carp cleaning will go faster and with less energy.
Tools for cleaning fish: a large sharp knife, scissors, a fish grater, a small sharp knife. And the fish is pinned to a long narrow cutting board with a clothespin (look at the left - the tail is clamped with a clip)
- Clean the fish from scales (remember that it is on the abdomen and on the back). Cut off (or bite) the fins. Carefully cut the abdomen with scissors and remove the insides without damaging the gallbladder. Carefully remove the gills. Rinse the carp inside and out.
- Cut off the tail, but so that it is beautiful. The fish is now ready to marinate.
How to reduce the sharpness of carp bones
In order for the fish bones not to prick like that, cut the carp on both sides - diagonally strips at a distance of 1.5-2 cm from each other.
Cut through the fish barrel should not be completely. The bones will be dissected and become less dangerous.
Marinate carp
If you do not have suitable large dishes, you can take a large bag and marinate carp on it.
- mix olive oil, lemon juice, salt, ground pepper and turmeric (it will give the carp a beautiful golden color). Coat the fish inside and out with this mixture. Marinate for 20 minutes.
Bake carp in the oven
- Line a baking dish with baking paper. To make it lie better, you can first crumple it slightly. If there is no paper, take the foil. With a lining of foil or paper, it will be easier to remove the finished fish. But if you don’t have anything, you can simply grease the baking dish with butter (butter or vegetable).
- Stuff the belly of the carp with sprigs of greens.
- Transfer carp to a baking dish. Put the carp to bake in the oven, preheated to a temperature of 150 degrees C. The delicious smell of the finished fish dish and the golden crust (not too tanned!) Will let you know that the carp is ready.
- It’s better to put the finished carp on a plate together (I almost said: one holds the hands, the other holds the tail) .. in fact, you need to do this: let the fish cool a little. Then transfer it with two spatulas to a dish for serving. After - remove the greens from the abdomen and discard (it was only for smell).
A large golden carp will decorate your table! The smell is wonderful, the taste is also very good!
But, be careful. This fish has a lot of bones, it must be eaten slowly, without being distracted by trifles. And your main news this evening will be carp. Very tasty.
Bon Appetit!
Carp baked in the oven
Baking carp with herbs in pictures
Lemon, oil, spices and salt for cooking carp Cleaning fish on a fish cutting board Preparing marinade for carp
This is how the marinade turns out. It is convenient to marinate large fish by putting it on a bag Preparing carp for baking - marinating
Tasty fish marinated Bouquet of herbs for stuffing the belly of fish Carp with herbs on a baking sheet
Baked carp Herbs must be removed, they were in the abdomen only for flavor Baked carp on a dish in the form of a fish
Carp is a tasty and relatively inexpensive variety of fish. It has tender, juicy, sweet meat with lots of bones. One of the most common dishes prepared from this fish is carp baked in the oven. It can be baked whole or in slices, stuffed with vegetables or poured with sauce. In this form, you can serve the fish, both for the festive table and for a regular dinner.
How delicious to bake carp in the oven?
Compound:
- Carp - 1 pc.
- Garlic - 5 cloves
- Greens - to taste
- Mayonnaise or sour cream - 300 g
- Salt and pepper - to taste
- Vegetable oil
Cooking:
- Prepare carp. Clean it from the insides, remove the gills, scales and rinse thoroughly with cold water.
- Peel the garlic, pass it through a press. Rinse the greens and chop finely. In a bowl, mix greens with garlic.
- Rub the carp on both sides with salt and pepper. Then, stuff it with herbs and garlic. Coat the fish with mayonnaise or sour cream, sprinkle with vegetable oil.
- Put the carp on a baking sheet or brazier greased with vegetable oil. Add 200 m of water to the brazier.
- Put the carp in the oven, preheated to 180 degrees for 1 hour.
Oven-baked carp in foil: recipe with serving photo
Compound:
- Carp - 1 pc.
- Onion - 3 pcs.
- Sour cream - 100 g
- Mayonnaise - 100 g
- Lemon - 1 pc.
- Salt and spices - to taste
- Vegetable oil
Cooking:
- Gut the fish from the insides, remove the gills, wash and dry thoroughly. Rub the carcass with salt and spices.
- Sprinkle carp with lemon juice and refrigerate for half an hour.
- At this time, prepare the sauce: mix mayonnaise, sour cream and add a little vegetable oil. If the sauce is too thick, add some water.
- Peel the onion and cut into half rings.
- Coat the carp with sauce on all sides and inside.
- Lay foil on a baking sheet. Lay the onion in the first layer, carp on it. Put the remaining onion in the belly of the fish.
- Wrap the fish in foil and put in the oven, preheated to 180 degrees. Bake carp for 1 hour.
- After 45 minutes, unfold the foil, set the temperature to 200 degrees and bake the remaining 15 minutes.
Stuffed carp baked in the oven: recipe
Compound:
- Carp - 1 pc.
- Lemon - 1 pc.
- Carrot - 1 pc.
- Tomatoes - 2 pcs.
- Onion - 2 pcs.
- Mayonnaise - 200 g
- Bulgarian pepper - 1 pc.
- Garlic - 5 cloves
- Greens - to taste
- French herbs - to taste
- Salt and pepper - to taste
- Vegetable oil
Cooking:
- Clean the fish from the insides, remove the gills and fins. Rinse thoroughly under cold water and pat dry.
- Clean all vegetables. Pass the garlic through a press, grate the carrots on a coarse grater, onions - in small cubes or half rings. Bulgarian pepper cut into strips or cubes.
- Squeeze the juice from half a lemon, the remaining half of the lemon will be needed to decorate the carp. In a separate bowl, mix some vegetable oil, French herbs and garlic. Stir the mixture. Saute carrots and onions in a pan. When vegetables are half cooked, add bell pepper, salt and pepper.
- Drizzle the fish with lemon juice and season with salt and pepper. Coat the carp generously with the mixture of oil and herbs.
- Stuff the belly of the carp with passivated vegetables. Grease a baking sheet sunflower oil, lay the carp cut side up. Insert the lemon and tomato slices into the slits, alternating between them.
- Put the baking sheet with the fish in the oven preheated to 180 degrees for 40 - 45 minutes.
- After a while, remove the carp from the oven, grease it with mayonnaise and bake again for 10-15 minutes.
Baked carp is a simple, attractive and tasty dish that can be served both on a holiday and on a regular day. You can stuff the fish with vegetables, buckwheat or mushrooms. Experiment with sauces and other ingredients, this will help change the taste of the original product so much that you and your family will never get tired of it.
Carp - extraordinary delicious fish. It can be fried, steamed, but baked carp is especially popular. With this method of cooking, the maximum amount of vitamins and water-soluble proteins is preserved, but at the same time the dish turns out to be incredibly tasty.
Chilled carp is perfect for baking. If there is a frozen semi-finished product, it must first be thawed, and only then proceed to cutting and further cooking.
Oven baked carp recipe
Ingredients:
Carp - 1.5 kg
Salt to taste
1 small onion
2 medium sized carrots
Vegetable oil for frying
Greens for decoration
How to cook carp baked in the oven:
- Rinse the carp, remove the scales, cut off the fish's head, tail fin, open the abdominal cavity and remove the insides. Rinse the prepared semi-finished product under running water and dry its surface with a paper towel.
- The carp carcass should be rubbed with salt on all sides and put in a deep bowl for salting for 15-20 minutes.
- While the fish is salting, peel a small onion and 2 carrots. Onions should be finely chopped, and carrots should be grated on a coarse grater. In a heavy-bottomed pan, heat a tablespoon of vegetable oil and fry the vegetables in it for 5 minutes.
- Carp should be stuffed with a mixture of fried vegetables, smeared with sour cream, and then wrap the fish in foil and put on a baking sheet. The baking sheet should be placed in an oven preheated to 180 ° C and bake the dish for 40-50 minutes.
- 15 minutes before the end of cooking, open the foil and continue cooking. This is necessary so that a golden crust forms on the surface of the fish.
- The finished carp should be put on a serving dish and garnished with chopped herbs.
- Sour cream sauce can be served separately with fish.
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Ingredients:
Carp - 1.5 kg
Salt to taste
1 lemon cut into slices
1 small zucchini
How to cook carp "the Sicilian way"
- Rinse the carp, make cuts on the back, rub the fish with salt on all sides and put slices of fresh lemon into the cuts.
- Put the fish on a baking sheet lined with foil, and put circles of zucchini and tomato on top. Vegetables can also be spread around the carp and cover the baking sheet with foil.
- Carp should be baked in an oven preheated to 180 ° C for 40-50 minutes.
- In order for the fish to cook faster, you can bake it not whole, but in portioned pieces. In this case, you need to cut the carcass into pieces 2-3 cm thick, salt, sprinkle with lemon juice and wrap each piece in foil, and then put it on a baking sheet and place in an oven preheated to 180 ° C for 20-30 minutes.
- Pieces of carp should be laid out on portioned plates and served with boiled potatoes, rice or fresh vegetables. As a decoration, you can put slices of fresh lemon on the fish.
Carp in the oven is a wonderful dish for both a family dinner and a festive table, because thanks to the spectacular serving, it can turn into a real gastronomic masterpiece. Carp is considered the king among freshwater fish due to its excellent taste and nutritional qualities. Carp in the oven is not only tasty and satisfying, but also healthy, as this fish is famous for its high content of vitamins, minerals and valuable fatty acids, as well as relatively low calorie content (112 calories per 100 g). In addition, cooking fish in the oven without adding oil makes it possible to enjoy a diet dish without harm to health and figure.
Carp in the oven will turn out delicious only if, first of all, you choose the right suitable fish. It should be noted right away that carp is best taken live or chilled. First of all, you should pay attention to the gills - they should have a bright pink and bright red color and not be stuck together. Transparent bulging eyes, moist, shiny scales, and a resilient carcass without damage that does not leave dents also indicate a quality fish. From buying fish with dark gills, cloudy sunken eyes, swollen belly, sticky spotted scales and pungent odor should be discarded, since it is far from the first freshness, and delicious dish you can't see from it. If you still got frozen fish, it should be gradually thawed in the refrigerator. To easily remove the scales from the carp, you can pour boiling water over it, and then rinse it under cold water, then hold the knife against the scales, and the fish will quickly be cleaned.
The delicate sweetish taste of carp goes well with fragrant spices and herbs, but hot spices are best left for another occasion. And do not forget about the universal ingredient for any fish - lemon - which always emphasizes its taste advantageously. Lemon with spices will also help you if you want to get rid of the characteristic smell of mud in fish - in this case, you need to marinate the carp for 30-60 minutes. Onions, garlic, ginger and herbs are also effective in eliminating odor, so feel free to add them when cooking carp. The most tender and juicy carp in the oven is obtained by baking it in foil. Getting ready for own juice, the fish comes out just lick your fingers! Approximately 15 minutes before readiness, we advise you to unfold the foil so that an appetizing golden crust forms on the carp.
Large carp are best baked in portions, while medium-sized carp are good for baking whole. separate topic - stuffed carp in the oven, which can become a real decoration holiday table. Carp can be stuffed with vegetables, mushrooms or cereals, and if, in addition, the fish is beautifully decorated and served in an original way, then your guests will simply be indescribably delighted. Well, let's try to cook something from this wonderful fish?
Carp in the oven with potatoes and rosemary
Ingredients:
1 carp,
1 kg potatoes
1/2 lemon
2 tablespoons of vegetable oil,
1/2 teaspoon rosemary
salt and spices for fish to taste.
Cooking:
Clean carp from scales, gut and rinse well. Make transverse cuts on the carp, along which it will then be convenient to cut the fish into portions. Sprinkle carp with lemon juice, then rub with salt and spices. If you have time, carp can be left to marinate for about half an hour. Insert lemon slices into the cuts and place the fish on a baking sheet lined with parchment paper. Cut the peeled potatoes into pieces and mix with oil, salt and rosemary. Arrange the potatoes next to the fish. Bake in an oven preheated to 200 degrees for about 30 minutes.
Carp baked with vegetables and cheese
Ingredients:
carp weighing 1 kg,
3 potatoes
3 tomatoes
2 eggplants
2 bell peppers
100 g cheese
1/2 lemon
salt and spices to taste,
mayonnaise,
vegetable oil.
Cooking:
Cut the cleaned, gutted and washed carp into portions. Sprinkle each piece with lemon juice, grate with salt and spices. Leave to marinate for 40-60 minutes. Meanwhile, sprinkle the sliced eggplants with salt and let stand for 15 minutes to remove bitterness, then rinse under running water. cold water, dry and lightly fry in oil. Cut potatoes, tomatoes and bell pepper into small pieces. Grease a baking sheet or large baking dish with butter, put the pieces of fish. Lubricate the fish with a thin layer of mayonnaise and put vegetables on top. Bake in the oven at 190 degrees for about 40 minutes. 10 minutes before cooking, sprinkle the dish with grated cheese.
Whole baked carp with crispy crust
Ingredients:
carp weighing 2 kg,
4-5 bulbs
1 egg
1/2 bunch dill,
1/2 bunch of parsley
1/3 lemon
1 tablespoon mayonnaise
vegetable oil,
salt, ground ginger and dried oregano to taste,
cranberries for garnish (optional)
Cooking:
Grease a baking sheet or large baking dish with oil and lay out a layer of onion, cut into rings. Brush the onions lightly with oil using a pastry brush to ensure the onions turn golden when baked. On the prepared carp, make small longitudinal cuts, sprinkle with lemon juice, rub with salt and spices inside and out. Put the carp on top of the onion. Outside, grease the carp with oil, and inside with mayonnaise. Put sprigs of greens inside the fish for a pleasant aroma. Bake carp in an oven preheated to 180 degrees for about an hour and a half. Beat the egg with a pinch of salt and spices and 20 minutes before the fish is ready to grease its surface with a cooking brush. Brush the fish with the beaten egg again after 10 minutes. Decorate the finished fish with lemon slices inserted into the cuts, lingonberries and parsley sprigs.
Carp in sour cream stuffed with onions and carrots
Ingredients:
carp weighing 1 kg,
1 carrot
1 onion
100 g sour cream
1/2 bunch dill,
2-3 garlic cloves,
vegetable oil,
salt and spices to taste.
Cooking:
Salt the prepared carp and season with spices to taste. Add chopped dill and garlic passed through a press to sour cream, mix. Divide sour cream into two parts. Fry chopped onion in vegetable oil until golden brown. Add grated carrots and fry for about 10 minutes. Cool vegetables and mix with one part of sour cream. Lightly salt and stuff the fish with the resulting mixture. Lubricate the carp carcass on both sides with the second part of sour cream. Wrap the carp in several layers of foil and bake in the oven at 180 degrees for 40 minutes. Then carefully unfold the foil and bake for another 15 minutes.
Baked carp stuffed with mushrooms
Ingredients:
fish weighing 1.5-2 kg,
500 g champignons,
2 bulbs
1 carrot
1 lemon
150 g sour cream
vegetable oil,
salt and spices to taste.
Cooking:
Sprinkle the prepared carp with half a lemon inside and out, rub with salt and spices. Marinate at room temperature about 30 minutes. Fry the onion in vegetable oil for about 5 minutes, then add the grated carrots and chopped mushrooms, fry for 10-12 minutes. Salt to taste. Submit vegetable mix inside the carp and carefully secure the abdomen with toothpicks or kitchen string so that the juice does not leak during baking. Make longitudinal cuts on the surface of the fish and insert thin slices of lemon into them. Lubricate the fish with sour cream and put on a baking sheet lined with foil or parchment paper. Send to the oven preheated to 180 degrees for about 1 hour 10 minutes, brushing the fish twice with sour cream during cooking. Let the finished fish cool slightly and remove the toothpicks (or thread).
Carp baked in foil with tomatoes and olives
Ingredients:
carp weighing 1 kg,
10 cherry tomatoes,
2 bulbs
2 carrots
1 can canned olives seedless,
1/2 bunch of parsley
1/2 lemon
1 tablespoon sour cream
vegetable oil,
salt and spices to taste.
Cooking:
Grate the carp with salt and spices inside and out, sprinkle with lemon juice. Marinate in the refrigerator for 1 hour. Make longitudinal cuts on the fish and put it on a large sheet of foil, greased with oil. Put the onion inside the carp, cut into small slices, carrots cut into circles, cherry tomatoes cut in half, olives and chopped parsley. Spread the rest of the ingredients around the fish. Wrap the fish in foil, sealing the edges tightly, and bake in the oven at 180 degrees for about 40 minutes. After that, carefully unfold the foil, grease the fish with sour cream and bake for another 15 minutes. Put the carp on a large dish along with vegetables, garnish with lemon slices and parsley.
Carp in the oven - a dish that will allow you to make sure that fish dishes in their own way palatability are in no way inferior to meat. Bon Appetit!
