How to bake carp fish in the oven. Carp baked in the oven: the best recipes for cooking juicy and tasty fish in foil. Stuffed carp baked in the oven

A delicious dish is carp baked in the oven. The carp fish is a close relative of the carp, but it does not contain a large number of small bones that annoy eaters. Carp is meaty and juicy, it has an interesting, memorable taste. In addition, fish is very healthy and contains most of the vitamins and microelements necessary for the body. But how to bake carp quickly and with a “zest”, preserving all the beneficial properties?

When purchasing you need to pay attention to the following:

scales It cannot have stains or dents. When they do exist and there are a lot of them, this confirms that the fish was sick. A healthy carp's calves are smooth and covered with mucus;
gills. If they are of an unpleasant faded color, this means that the carp was caught quite a long time ago;
eyes. Sunken and cloudy ones confirm that the fish is not fresh. A recently caught carp's eyes are transparent and slightly bulging.

Carp is caught in certain regions, and therefore, when organizing transportation and long-term storage, it can be frozen. If you choose frozen carp, you need to consider the following:

With normal freezing, the glaze turns out smooth, without roughness. If the technology has been broken, the ice cocoon will be covered with tubercles and cracks;
The dry freezing method prevents the formation of ice and glaze - the surface of the fish will be smooth and even.

Carp is a river fish, and therefore it can smell like mud, which is not very pleasant. This means that even before starting cooking, it is advisable to prepare the carcass - for example, put it in milk for half an hour.

How to deliciously cook carp in the oven in sour cream

Ready carp in the oven in sour cream

Many people prefer to bake carp in the oven, adding sour cream.

To prepare you should take:

medium or large fish;
one lemon;
sour cream – 300 gr.;
pepper mixture;
onion – 2-3 heads;
greenery;
salt.

Preparation

We clean and gut the fish.
Cut the onion into rings.
Cut half a lemon into the sour cream, add salt and a mixture of peppers.
Lubricate the fish with this sauce and leave – the carp should be soaked.
Place the fish on a baking sheet (you can cover it with foil), stuff the belly with herbs and onions.

The dish will bake for a little over half an hour.

Recipe for baked carp with potatoes

Some people decide to bake carp in the oven on a bed of potatoes.

Ingredients:

milk -1 l;
large or medium carp;
pepper mixture;
onion – 1-2 heads;
bell pepper – 1-2 pcs.;
potatoes – 6-8 pcs.;
salt and mayonnaise.

Preparation

Baked stuffed carp

Anyone who is thinking about how to cook carp may be attracted to another original option - stuffing it with vegetables. The baked fish will be saturated with their aromas and will be even tastier. To do this you need:

large carp;
vegetables (carrots, peppers, potatoes, etc.);
sour cream – 200 ml;
egg – 1 pc.;
cheese – 150 gr.;
breadcrumbs - 1 tbsp;
a mixture of peppers and salt;
greenery.

Preparation

You can use not only sunflower or olive oil, but also butter - this makes the fish tastier.
When baking fish, you must first preheat the oven well. If this is not done, the carp may not bake and will come out dry.
When cooking, you can take those vegetables that you like more than others. If these are tomatoes, then it is better to cut them first, allowing the excess liquid to escape.
When the carp is baked without foil, you need to pour the released juice over it several times during cooking so that the dish does not come out dry.
You should clean the fish from the head towards the tail - this way you can quickly get rid of scales.

There are a lot of options for baking carp, but any of the recipes can be a hit on the holiday table. Carp in the oven is a dish that even those who don’t like to tinker with in the kitchen can prepare.

One of the most popular fresh fish in the kitchen of many housewives is carp. This freshwater fish of the carp family has the most tender meat.

Some housewives claim that this fish is dry, but they do not know the main secret of its preparation. To make the carp juicy, soft and tasty, you need to bake it in foil.

Carp with lemon and herbs baked in foil

Cooking time:

50 minutes; total time (including preparation): 1 hour 20 minutes.

Ingredients:

carp carcass - 1 pc. (1.2–1.4 kg);
lemon - 1 pc.;
greens (dill, parsley) - 1 bunch;
onion - 1 head;
butter - 50 grams;
spices for fish;
salt pepper.

Step by step process:

Clean the fish from scales, gut it, cut off the fins and gills. Rinse the carcass inside and out, pat dry with a paper towel. Make portion cuts on the side.
Salt and pepper the carp, sprinkle it with spices. Squeeze the juice of half a lemon onto it. Place the fish in the refrigerator to marinate for an hour.
Spread a sheet of foil on a baking sheet and grease it with vegetable oil. Place carp on top. Put half a portion of butter in his belly. Insert lemon halves into the slits.
Peel the onion and cut into small cubes. Fry in a frying pan until golden brown. Chop the greens too. Place the cooled roast and greens inside the carp. Grease the carcass with butter. Wrap the foil and bake the dish in a well-heated oven (190 degrees) for about 40 minutes. Then remove the foil and finish baking the fish until it has a golden crust.

Carp is a freshwater fish that has a lot of bones. To avoid the hassle of finding small bones and to enjoy the meat of this fish of the perch family, buy large specimens.
Give preference to fresh rather than frozen fish. Fresh carp's eyes are clear and not cloudy; The gills are red, not brown.
To get rid of the smell of mud, you need to marinate the fish longer in lemon and spices.

Carp with crispy crust, baked in foil

Time:

Ingredients:

carp carcass - 1 pc. (1.3 kg);
wheat bread - 300 grams;
garlic - 2 cloves;
egg - 1 pc.;
dill - 0.5 bunch;
salt.

Step by step process:

Prepare the fish: remove scales, entrails, cut out eyes, fins. Rinse the carp outside and inside. Cut the fish into portions.

Cut yesterday's white bread or loaf into small pieces. Dry the bread in the oven or in a dry frying pan. Grind it into crumbs using a blender.

Beat the egg with salt. Finely chop the dill and add to the egg mixture. Squeeze the garlic through a press. Mix egg, dill, garlic and croutons in one bowl.

Roll the pieces of carp in the bread mixture and place them on greased foil. Transfer the filled foil onto a baking sheet. Cover with a second layer of foil and place in the oven for 40 minutes. At the end of cooking, remove the foil so that the fish is covered with a crispy crust.

If you don’t want to make breadcrumbs yourself, you can buy ready-made breadcrumbs and roll the fish in them.
To prevent the carp from smelling like mud, you need to soak the carcass in milk for half an hour.
When baking fish in foil, the meat will not turn out dry. And since the meat of this representative of carp is tender and can easily be overdried, do not take risks, but bake it correctly.

Carp marinated in white wine and soy sauce

Time:

Ingredients:

fish carcass - 1 pc.;
soy sauce - 2 tbsp. l.;
dry white wine - 100 ml;
olive oil - 1 tbsp. l.;
thyme - a pinch;
salt pepper.

Preparation:

Prepare the fish: remove the scales with a knife, moving from the tail to the head. Having made an incision along the belly, remove the insides, making sure to remove the black film (so that the meat does not become bitter). Cut off the fins with scissors and gouge out the eyes. Rinse the carcass inside and out.

Mix wine with soy sauce, olive oil, salt and pepper. Place the carcass in the marinade, give the fish a light “massage” so that it is saturated with all the juices. Place the carp in the refrigerator for 1 hour. During the marinating process, you need to turn the fish several times so that it is evenly saturated with spices.

Wrap the marinated fish in foil, don’t forget to sprinkle the carcass with thyme. If the marinade remains, then it needs to be poured on top of the carp. Place the carcass on a baking sheet and bake for 40 minutes in a preheated oven.

Try not to buy ready-made carp fillets. Always take the carcass, because you can definitely tell from it whether the fish is fresh or not. If the carp is sold already cut, then there is a high risk that it has already begun to deteriorate. And in order to disguise the traces of damage, they cut him up.
If you don’t want to bother with cutting the fish, ask the seller to cut it in front of you.
Fresh fish should be moist. If it has already become dry on top, it means the fish has been lying on the counter for a long time.

Carp on a potato bed in foil

Time:

1 hour 30 minutes.

Ingredients:

carp carcass - 1.3 kg;
potatoes - 5 pcs.;
onion - 1 head;
garlic - 3 cloves;
butter - 40 grams;
olive oil - 2 tbsp. l.;
fresh herbs - 1 bunch;
salt pepper.

Step by step process:

Prepare the fish: clean it from scales, remove the entrails, cut off the fins. Make two cuts along the back on both sides of the ridge. Carefully separate the backbone from the meat. Cut the resulting fillet into pieces 4 cm wide.

Salt and pepper the fillet. Grease it with olive oil. Set aside while the potatoes cook.

Peel the potatoes, wash them, cut into slices 0.5 cm thick. Cut the onion into half rings 0.3 cm thick.

Peel the garlic, squeeze through a press, and then mix it with salt and finely chopped herbs. Mash the butter with a fork and add it to the garlic paste.

Line a heat-resistant pan with foil and grease with oil. Place potatoes on the bottom. Salt and pepper it. Place the onion on top and drizzle with olive oil. Then put a layer of potatoes again, and place the fish on it. Grease each piece of fillet with garlic mixture.

Cover the filled pan with foil and place in the preheated oven for 1 hour. At the end of cooking, remove the foil so that both the fish and potatoes are browned.

If you have frozen carp, then before baking it, you need to defrost the fish. It is better not to do this in the microwave or cold water. The carp must thaw, so in the evening it needs to be transferred from the freezer to the refrigerator.
Do not defrost the fish completely if you have to fillet it. It is easier to cut carp if it is slightly frozen.
For this recipe, take medium-sized potatoes of the Rosara and Arosa varieties. These varieties of vegetables will not crumble, will not turn into porridge, and the potatoes will not be dry.

Stuffed carp baked in foil

Time:

1 hour 40 minutes.

Ingredients:

whole carcass of carp - 1 pc.;
smoked lard - slice (50 grams);
tomatoes - 3 pcs.;
pickled cucumber - 2 pcs.;
sweet pepper - 2 pcs.
onion - 2 heads;
peeled walnuts - 100 grams;
dry red wine - 150 ml;
salt pepper.

Cooking process:

Gut the fish, remove the scales, remove the fins, gouge out the eyes. Rinse the carcass inside and out. Salt and pepper the carp. Make transverse cuts on one side.

Cut the smoked lard into thin pieces. Insert each piece into the cuts of the fish.

Peel the onion, wash it, cut it into slices. Fry the onion in a hot frying pan with vegetable oil. After 3 minutes, add the peeled and finely chopped pepper to the onion, and then the diced tomatoes. Salt and pepper all vegetables. Simmer for 5 minutes.

Chop the walnuts with a knife and fry the kernels in another frying pan. Then mix them with vegetables. Add wine to the pan, mix everything and simmer over medium heat for 10 minutes until the alcohol evaporates.

Cover the pan with foil. Place the prepared carp. Fill it with vegetable mixture. Place slices of pickled cucumber on top. Cover the dish with foil and bake for 1 hour.

On a note:

Choose ripe, thick-skinned tomatoes that are not too juicy so they don't turn into mush. Cream tomatoes are ideal for this recipe.
Before baking fish, the oven must be preheated. If you put the dish in a cold oven, the fish will not bake properly and will disintegrate.
Crumbly rice and boiled potatoes go perfectly with baked carp.
To prevent your hands from becoming saturated with the fishy smell, before cutting the carp you need to lubricate your palms with lemon juice.

Carp steaks

Time:

Ingredients:

carcass of carp - 2 pcs.;
onion - 2 heads;
potatoes - 3 pcs.;
hard cheese - 100 grams;
lemon - 1 pc.;
mayonnaise - 3 tbsp. l.;
butter - 40 grams;
salt pepper.

Detailed Process:

Prepare the fish: remove scales, fins, cut off the head and tail. Gut the carcasses. Cut them into steaks (pieces) of equal thickness. The width of each should be approximately 4 cm.

Rinse the prepared steaks and dry with a paper towel. Place the fish pieces on a board and pour the juice of one lemon over them. Leave the fish for 10 minutes to marinate a little.

Cover a baking sheet with foil. Place fish steaks. Wrap each piece so that a hole is formed inside. In the future, the filling will be placed there.

Peel the onion and cut into rings. Boil potatoes in their jackets. Peel the cooled tubers and cut into slices.

Place the filling into the fish steaks. First, lay the potatoes, on top of it with an onion ring. Then add the potatoes again, placing them on top of the fish. Place small pieces of butter on top of the potatoes. Cover the potatoes with onions again and brush with mayonnaise.

Cut hard cheese into slices. Place a few pieces of cheese on top of the fish steaks.

Cover the fish with foil and seal the edges. Place the steaks in a preheated oven (200 degrees) for 35 minutes. At the end of cooking, remove the top layer of foil and continue baking the carp until it is covered with a beautiful crust.

On a note:

To prevent the potatoes from falling apart during cooking, you need to pierce each tuber with a fork. It is also important to choose the right potatoes. It is best to make jacket potatoes from varieties that contain a minimum amount of starch: “Leader”, “Red Scarlett”, “Gourmet”.
Don't skimp on the cheese. The more of it there is on the fish steak, the better the dish will keep its shape. The cheese holds all the ingredients together and prevents the steak from falling apart.
Instead of mayonnaise, you can add sour cream or heavy cream.
The scales of a fresh carp carcass should not have any spots or marks. It should be smooth with clear mucus.

Rating: (1 Vote)

Culinary experts claim that carp baked in the oven has a superior taste to many types of fish. The main secret is in choosing it correctly and following the recipe. Carp meat is very dense and juicy, contains a small amount of bones. In terms of usefulness, it is not inferior to other individuals. The composition contains vitamins A, B, PP, C, potassium, magnesium, phosphorus, iron, calcium, polyunsaturated omega-3 fatty acids. Carp is low in sodium and low in calories, so fish dishes are great for eating in different diets.

To make the dish tasty, it is important to properly prepare the seafood. Recommendations:

The main rule is that for baking it is recommended to take fresh carp with red gills. This means the product is fresh. Despite the fact that the fish belongs to the carp family, there are few small bones in it.
When cutting a carcass, you do not need to cut off the head. An individual cooked whole looks more advantageous and beautiful.
The most unpleasant thing when cutting is to clean off the scales. There are two ways to do this. Remove it along with the skin or make many cuts with the tip of a knife and then remove it.
It is recommended to remove scales from large fish in the bathroom under running water or in a basin. The skin will not fly in all directions.
Since carp is a river inhabitant, it is characterized by a peculiar aroma of mud. To remove it, you can soak the carcass in milk for 1 hour, then roll it in salt and leave for 50 minutes. Another way is to take 3 lemons and some water. Soak in the solution for 3 hours. The third method is to place it in a mixture of vinegar and water. Proportions – 2 tbsp. l. per liter of liquid. And the last one is to leave it in a strong saline solution for half an hour.
Don't forget about spices. Coriander, a mixture of peppers, and suneli hops are perfect. But the main thing is not to overdo it. The winning mixture is lemon and salt. With it, any fish will become exquisite.
It is better to take coarse sea salt. It is healthier than usual.

Carp baked with butter

What you will need:

fish – 1 pc.;
onion – 2 heads;
butter – 100 gr.;
dill - a couple of sprigs;
salt;
spices.

How to cook:

The fish is cut, washed, and the gills are removed.
Salt and rub with seasonings outside and inside.
The onion is cut into large rings.
Cover a baking sheet with foil and place the carcass.
Place butter cut into small pieces, half a chopped onion and dill into the belly.
Place the rest of the onion and dill sprigs on top.
Cover with foil and place in the oven, preheated to 190 degrees. Bake until done. Large fish will take 45 minutes to cook, medium fish will take about half an hour.
If you want the fish to have a crust, then 10 minutes before the end, take it out and remove the foil. Place back in the oven.

IMPORTANT: It is dill that helps the fish get rid of its specific odor.

When the baked fish is cooked, remove the dill from the belly and serve. This recipe turns out an incredibly tender dish with an exquisite aroma.

The abdomen can be secured with toothpicks.

Fish up your sleeve

carp – 1 piece;
garlic - a few cloves to taste;
salt;
spices;
dill.

Step-by-step recipe:

The carcass is cleaned of scales, the entrails are removed, and the gills are cut out.
The seafood is washed, rubbed with salt and seasonings.
Small cuts are made on the sides and garlic slices are placed in them.
Dill is placed in the belly.
The carcass is carefully placed in a sleeve, tied and placed on a baking sheet.
Place in the oven at 170 degrees.
The fish in the sleeve will cook for about an hour.

Baked steaks in foil

Components:

carp – 1 piece;
onion – 3 heads;
mayonnaise;
salt.

Step-by-step preparation:

The carcass is cleaned, the entrails are removed, and the black film is washed under water.
Wipe with a paper towel and cut into pieces.
Salt them, sprinkle with spices and mix gently to distribute them evenly.
Place in the refrigerator for half an hour.
Meanwhile, cut the onion into half rings, squeeze out the mayonnaise and stir.
Cover a baking sheet with foil and spread the onion-mayonnaise mixture in an even layer.
Fish from the refrigerator is placed on top, and onions are placed on it.
Cover the dish with a sheet of foil.
Place on a baking sheet and place in the oven at 200 degrees. Cooking time – 25 minutes.
Remove the sheet, coat the pieces with mayonnaise and bake without foil for another 10 minutes.

The delicious carp in foil is ready. You can serve with a salad of fresh vegetables or boiled rice.

Fish in the oven with sour cream

Grocery list:

seafood – 1 carcass;
onions – 2 pcs.;
sour cream – 250 gr.;
hard cheese – 100 gr.;
vegetable oil – 2 tbsp. l.;
spices;
salt.

Step by step recipe:

The fish is cleaned, the entrails are removed, and washed.
Make 4 vertical cuts on the sides.
Salt on all sides and sprinkle with spices, rubbing them into the carcass.
Cut the onion into small cubes and fry in vegetable oil until transparent.
A fried vegetable is placed in each hole. The remains are placed on the bottom of the mold.
Place carp on the onion layer and bake at 180 degrees for 40 minutes.
Grate the cheese, mix with sour cream and spices.
Stir and pour the marinade over the already baked carp.
Then put it back in the cupboard for 5 minutes to melt the cheese.

Baked carp goes well with cheese. You can simply cook it with sour cream. The dish is served with fried potatoes.

You can lay out not only an onion pillow on the bottom, but also add carrot slices.

Carp stuffed with onions and carrots

Grocery list:

fish – 1 pc.;
onions – 2 pcs.;
carrots – 2 pcs.;
cheese – 100 gr.;
milk;
mayonnaise.

How to cook:

The fish is gutted, scales are removed, and washed.
Small cuts are made on the sides.
The product is immersed in milk for half an hour to remove the smell of mud.
Cut the onion into cubes, pour boiling water over it and salt it.
The carrots are grated on a coarse grater and mixed with mayonnaise and spices.
The seafood is wiped and stuffed with layers of prepared vegetables. First the onion, then the mayonnaise mixture.
When the filling is completely placed, take toothpicks and fasten the carcasses together.
The fish is carefully placed on a baking sheet and placed in the oven at 180 degrees.
When a crust appears on the fish, take it out and coat it with a little mayonnaise. Bake again for 5 minutes.

For the filling, you can take any vegetables - bell peppers, cabbage, zucchini.

Carp with vegetables in foil

What you will need:

carp – 1 carcass;
potatoes - 3 tubers;
onion – 1 pc.;
garlic – 2 teeth;
mayonnaise;
lemon acid;
salt.

Step by step recipe:

The seafood is removed from the entrails, the fins are removed, and washed under water.
Potatoes, onions and garlic are peeled.
The onion is cut into half rings, the garlic is passed through a garlic press. Combine them and squeeze out a little mayonnaise.
Cut the potatoes into thin strips, add seasonings, add 1 tbsp. l. mayonnaise, mix.
The carcass is rubbed with spices, mayonnaise and stuffing begins.
First, the onion mass is placed inside, then the potato mass.
The fish is wrapped in foil and placed on a baking sheet. Let stand for 20 minutes to soak.
Then put in the oven at 180 degrees.
You need to cook for 45 minutes.
After the time has passed, the stuffed fish is taken out, brushed with sour cream and left for 5 minutes.

Carp baked with potatoes is an independent dish. There is no need to serve it with an additional side dish. You can bake already cooked fillet. Then the dish will be without seeds.

Whole in the oven

What you will need:

fish – 1 carcass;
onion – 2 pcs.;
butter – 100 gr.;
dill - 1 bunch.

Step-by-step preparation:

The seafood is cleaned, washed, and dried with a towel.
Rub with salt and seasonings.
Onions are cut into rings.
Line a baking dish with a sheet of foil.
Onions are placed in the fish belly.
Cut the butter and place it on top of the carcass.
Cover with foil and place in the oven at 190 degrees for 45 minutes.

The baked dish turns out delicious. The butter melted inside gives the fish incredible juiciness and aroma.

Carp stuffed with buckwheat

Ingredients:

fish – 1 pc.;
buckwheat – 1 tbsp.;
onion – 1 pc.;
parsley – 1 bunch;
salt;
paprika – 1 tsp;
oil for frying.

Recipe:

The cereal is washed several times, cold water is poured in, and salt is added. Cook until done.
The onion is peeled, cut into strips and sauteed in a frying pan with heated oil until transparent.
When the water from the pan has evaporated, turn off the gas and let it stand under the lid for 30 minutes.
The buckwheat has cooled down, now you can add vegetables to it.
The greens are finely chopped and added to the filling.
The oven is heated to 200 degrees.
The mass is placed tightly into the abdomen and pricked with toothpicks or tied with thick thread.
To obtain a tender dish, use a baking sleeve. Then the seafood and filling will be steamed and baked at the same time.
The top of the carcass is coated with sour cream and placed in a sleeve, tying the ends tightly.
Place in the oven for one hour.

Finished fish with buckwheat is decorated with cranberries or lemon slices.

IMPORTANT: It is believed that stuffed fish belongs to Jewish cuisine. But the recipe with buckwheat is originally Russian, which our ancestors prepared in the oven.

You can serve any greens with the fish - onions, dill, parsley, cilantro

Summarizing

Baking carp is not difficult. The dish turns out great. Simple, tasty, fast and healthy. Fish has beneficial properties. You need to eat it at least 2 times a week.

There is no shame in serving carp for a festive feast. It can be filled with herbs and washed down with red wine. True sophistication. The dish is decorated with lemon slices and fresh herbs. It would be great to serve mashed potatoes and rice as a side dish. Experienced chefs recommend warming up the oven thoroughly before baking so that the meat does not turn out dry. If the fish is cooked on the grill, then you need to add sprigs of rosemary.

Carp is a healthy and tasty fish. It can be prepared in many ways. Thanks to this, carp is very popular. In this article we will talk about the most popular recipes for carp in the oven.

How to choose the right fish

To choose the right carp, you need to pay attention to the following criteria:

There should be no more than 2-3 bloody spots on the carcass. This will indicate the quality of the fish.
Frozen has a smooth glaze texture. If there are cracks on it, the fish is not frozen correctly and is spoiled.
There is no glaze when dry frozen, and the carcass has the appearance of a smooth stone.

If the carp is fresh, it has:

bulging eyes;
scales with transparent mucus;
bones and meat are difficult to separate;
the gills are bright pink;
skin without damage.

Preparing fish for cooking

To prepare fish for cooking, you should:

Wash and clean the carp.
Choose your favorite recipe.
Select the required ingredients.

The easiest way is to simply marinate the carp and put it in the oven.

What's the best way to marinate fish?

The classic marinade is made from white wine and soy sauce, which brings out the full flavor of the fish. For this you will need:

carcass 2−3 kg;
a glass of white wine;
40 ml each of olive oil and soy sauce;
salt, pepper, spices to taste.

Clean and gut the carcass, cut it into pieces 3-4 cm in length.
Mix all ingredients thoroughly.
Pour the marinade into the fish, let it sit for at least half an hour, periodically turning the pieces to ensure complete soaking.
Place the carp in an oven preheated to 180 degrees and keep until completely cooked for 30-40 minutes.

Optimal cooking time and temperature

Depending on the recipe, the carp will cook from 30 to 90 minutes at a temperature of 170−200 o C.

Delicious recipes from carp

For each of the recipes, except for fillets and steaks, a carp carcass weighing 2-3 kg is used.

Large carp baked whole in the oven

Ingredients - fresh lemon, seasonings and spices to taste, vegetable oil - 30 ml.

Preparation:

The carcass is seasoned with spices and squeezed lemon juice is poured onto it. Then the prepared fish is placed on a dish.
Lemon slices are inserted into thin cuts made on the belly.
The dish is prepared at a temperature of at least 180 C for 30-40 minutes.

Baked in the oven with potatoes

Ingredients - 3-4 potatoes, 300 g each of pepper and onion, 150 g mayonnaise, spices and herbs for flavor, vegetable oil - 30 ml.

Preparation:

An assortment of finely chopped onions, potatoes and peppers is prepared. The ingredients are thoroughly mixed.
Vegetables are placed on a baking sheet. Fish seasoned with pepper and salt is placed on top.
Mayonnaise is carefully spread on top, herbs are laid out on top to add flavor.
The baking sheet is placed in the oven, preheated to 200 C until completely baked (30-45 minutes).

In sour cream

Ingredients - soy sauce, vegetable oil and mayonnaise - 30-40 ml each, seasonings to taste - 3-4 tsp, sour cream - 150 g, 1 bunch of dill.

Preparation:

The carp is seasoned with salt, spices and coated with soy sauce and mayonnaise, both the inner and outer parts. Leave the fish for 1-2 hours in a cool room or refrigerator.
The carcass is coated with sour cream on one side. Place it on a baking sheet with the greased side up and sprinkle with dill.
Place in the oven, after 20 minutes turn over and grease the other side. For high-quality baking, the temperature must be at least 200 degrees.
The already fully prepared carp is baked again for 20 minutes.

Baked in salt

Ingredients: half a kilogram of salt.

Preparation.

Rinse the carcass and dry it with a paper towel.
Cut 2 pieces of foil equal in length to the fish.
250 g of salt is poured onto the bottom of the foil, and the fish is placed on top. Then sprinkle another 250 g of salt and cover with the remaining piece of foil. Place the dish on a baking dish.
Place the dish in an oven heated to 200 C for about half an hour.

Stuffed with onions and carrots

Ingredients: lemon, onion and carrots - 1 each, fish seasonings - 2-3 pinches, sour cream - 100 g, dill - 1 bunch, vegetable oil for juiciness.

Preparation:

A marinade is prepared from sour cream, salt and seasonings, in which it is necessary to coat the fish. In this form, the carp remains to marinate for 30-40 minutes.
Carrots and onions are finely chopped and fried. Marinated fish is seasoned with fried filling.
The carp is treated with lemon juice and baked in the oven for at least an hour. 170 C o is the optimal temperature.

Carp in foil

Ingredients - 1 onion, one large bunch of dill and parsley, spices - optional, butter - 100 g.

Preparation:

Carp is seasoned with spices, pepper and salt.
Finely chopped onion and butter are placed in the belly. Herbs are added for flavor.
The fish is covered with foil and placed in the oven. The required temperature is 200 C o. Final cooking time is 40 minutes.

How to cook carp in the oven in pieces

Ingredients - carp fillet, onion - 2 pieces, mayonnaise - 150 g, seasonings and spices for fish - to taste, vegetable oil - 1 teaspoon.

Preparation:

The fillet is cut into small pieces. The optimal size is 3-4 cm. Seasoned with spices. In this form, you need to leave the fish to soak for half an hour.
The bottom layer is laid out on the baking dish - chopped onions in mayonnaise.
Cut fillet pieces are placed on top. For high-quality baking, vegetable oil is sprinkled on top. The completed dish is covered with a layer of foil.
The carcass is placed to bake (at least 180 degrees) for 20 minutes. Afterwards, the foil must be removed so that the carp can be baked with a crispy crust for another 20 minutes.

With vegetables

Ingredients - lemon, onion and carrots - 1 piece each, sliced cucumbers, tomatoes and peppers, spices, seasonings for fish - 2 pinches, sour cream - 100 g, dill - 1 bunch, vegetable oil.

Preparation

The carcass is treated with lemon juice, seasoned with spices, and sprinkled with oil.
Vegetables are finely chopped assorted. The belly of the fish is filled with the prepared mixture.
Place the carcass on the form, thoroughly grease with sour cream, make even cuts on the belly and insert lemon slices there, pack in foil.
Place to bake for 60-90 minutes. The temperature should not exceed 190.

Carp baked in a sleeve in the oven

Ingredients - half a lemon, several heads of garlic, salt, pepper, seasonings, vegetable oil.

Preparation:

Garlic is placed in the belly of the carp. The carp itself is carefully lubricated with spices to add flavor.
Place the carcass in a sleeve, make 3-6 holes in the film and place in the oven for 35-45 minutes.

With lemon, baked in foil

Ingredients - lemon, onion and pepper one piece each, greens - 1 bunch, salt, pepper, seasonings, vegetable oil.

Preparation

A mixture of spices and lemon is made and placed in the belly of the carp. Salt and pepper are added to taste.
Make cuts across the belly and insert lemon slices there. Soak the fish in lemon juice.
The carcass is tightly wrapped in foil for baking at 200 C o. The optimal time is a little less than an hour.

Stuffed with mushrooms

For cooking you will need: dry or fresh mushrooms - 200 g, 2 eggs, rice - 100 g, 2-3 onions, breadcrumbs - 20 g, sour cream - 100 g, butter - 20 g, dill, parsley - one small bunch each , salt and spices.

Preparation:

Cut the fish in half lengthwise, season with spices and put in the refrigerator for half an hour.
If you use dry mushrooms, soak them in running water for an hour.
Boil the eggs and cook the rice in crumbly form. Chop the eggs and mix them in the same container with the mushrooms and rice.
Cut the onion into rings and lightly fry. Add it to the already obtained mixture of eggs, mushrooms and rice.
The fish is laid out from the refrigerator onto a baking dish. One half is coated with sour cream and decorated with herbs. Then the prepared mixture is laid out on it. The second half, greased with sour cream, is placed on top. The entire dish is greased with sour cream and covered with breadcrumbs.
The cooked fish is placed on a baking dish with parchment and cooked for 60 minutes. The required temperature is 170−180 C o.

Baked with buckwheat porridge

Ingredients - vegetable or olive oil - 20 g, butter - 20 g, hard cheese - 50 g, 2 eggs, buckwheat - 100 g, flour - 30 g, mayonnaise, salt, spices, herbs.

Preparation:

Divide the carcass into 2-3 equal parts, remove the bones.
The breading mixture is prepared from mayonnaise, salt, and spices. Pieces of fish are rolled in it and fried in a frying pan.
Cook buckwheat in a saucepan with the addition of herbs and butter.
The prepared porridge is placed in the bottom layer. The top layer is breaded carp, fried.
Boil eggs hard and chop into small pieces. Then place them on the carp.
Season the resulting dish with mayonnaise. Cheese is grated on top using a fine grater.
The fish is covered with foil and put in the oven for half an hour. The temperature should not exceed 180 degrees.
To allow the cheese to brown, remove the foil at the end of cooking.

Koktal from carp

Ingredients - assorted vegetables from eggplant, onion and sweet pepper, 4 large tomatoes, garlic - 3 cloves, mixture of mayonnaise with lemon - 150-200 ml, hard cheese - 150 g, salt and pepper to taste, seasoning for fish, herbs ( parsley, dill, cilantro) for decoration.

Preparation:

Place a piece of foil on a baking sheet that is a few centimeters larger than the fish.
Clean and gut the carcass, removing all the insides. Rinse with tap water.
Cut the fish along the ridge, without touching the belly, remove all the bones.
Rinse the carcass again, make a couple of cuts in the flesh to add more flavor to the vegetables.
Peel the eggplant, cut into rings and place in salted water for 10 minutes to remove the bitter smell. Cut the remaining vegetables into rings.
Place the fish on foil and season with spices. Lubricate the pulp with mayonnaise for juiciness.
Place vegetables and cheese in layers on the fish in the order of onion, eggplant, cheese, tomatoes and garlic.
To cook in your own juice, it is recommended to tuck the edges of the foil.
The carp is baked for one and a half hours, at a temperature of 170 C o. 7-10 minutes before turning off the oven, grate the cheese over the carp to give it a golden crust. Place greens on top.

With butter

Ingredients - lemon, herbs (dill, parsley), onion - 1 head, butter - 50 g, fish spices, salt, pepper.

Preparation:

Separate the scales, then gut. Rinse the fish repeatedly with cold running water.
The carp is marinated with spices, salt, pepper and lemon juice, then left to soak in the refrigerator for half an hour.
The foil is spread on a baking dish and coated with vegetable oil. A carp with a cut belly and even cuts on the sides is placed on top. Butter is placed in the belly, and lemon slices are placed in the cuts on the sides.
A frying mixture of chopped onions and herbs is prepared in a frying pan and placed in the belly of the fish.
Before placing in the oven for 40 minutes, the fish is coated with oil and wrapped in foil. The oven is preheated to 190 degrees.

To get a golden crust, remove the foil 10 minutes before the end of cooking.

Carp steak

Ingredients - carp steaks - 3 pieces of 1 kg each, onions - 2 pieces, boiled potatoes - 3 pieces, mayonnaise - to taste, hard cheese - 100 g, lemon juice - to taste, butter - 50 g, salt and pepper - to taste, foil.

Preparation:

Rinse the steaks and place on a cutting board. Pour in lemon juice and let marinate for 5-7 minutes.
Place a piece of foil larger than the fish on a baking sheet.
Make a cavity in the area of the ribs, which is stuffed with thinly sliced onions and potatoes.
Another layer of onions and potatoes is placed on top, it is coated with mayonnaise and vegetable oil.
The dish is placed on foil. Thinly sliced pieces of cheese are placed on the dish.
Everything is covered with foil and placed in an oven preheated to 200 C for 35 minutes. 5 minutes before turning off, remove the top layer of foil to allow the dish to brown.

Carp in a baking bag

Ingredients - baking bag (preferably made of foil for greater strength), pepper, salt, onion, garlic, parsley, dill.

Preparation:

Clean and gut the fish, rinse it well under tap water.
Make small cuts on the fish, carefully coat them with seasonings and put finely chopped garlic in there.
Cut the belly and put greens, finely chopped onions and peppers in it.
Place the carp in a baking bag, secure the package with clips and make 3-6 holes. Send to bake at 180 C for 35-40 minutes. If the carp is large, you can increase the cooking time to an hour.

Secrets of experienced housewives

Before preparing carp, you should pay attention to the following tips:

Choose your fish carefully to ensure it is fresh.
Carp is a very juicy fish, so you should be careful when choosing spices and fillings.
Cook only according to recipes. If you overdo it, the fish will turn out dry.
It is better not to use the broth obtained as a result of cooking as a sauce, because it turns out bitter.

Carp can be prepared using various recipes that will fully reveal the aroma and taste of the fish. The main thing is to approach the choice of fish responsibly and choose a recipe that best reflects culinary preferences.

We will need:

Carp – 1 pc. (big size)
Tomatoes – 2 pcs.
Potatoes – 3 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Sour cream – 2 tbsp. spoons
Lemon – 1 pc.
Olive oil – 2 tbsp. spoons
Pepper (ground) - to taste

Stuffed dishes always look festive and beautiful. Try cooking carp stuffed with vegetables and baked in the oven. This dish is not only tasty and healthy, but also incredibly beautiful. And decorated when served, it will create a sensation!

In order to stuff a carp, you should choose a large carcass, about 3 kg. When cleaning it, you should be especially careful not to leave the insides and films that give a bitter taste. Before baking, stuffed carp is wrapped in foil, which prevents the liquid from evaporating. Thus, the dish turns out juicy and unusually aromatic.

How to cook carp in the oven

Clean the fish from scales, cut off the fins, decapitate, gut the insides and wash well.
Place salted and peppered carp on a baking sheet lined with foil. Drizzle with lemon juice and olive oil.

Prepare vegetables. Peel the potatoes and cut into small cubes. Cut the peeled onion into half rings, the carrot into small strips, and the tomato into cubes.
Salt the vegetables and stuff the fish carcass. If there are any vegetables left, place them next to the fish. Grease the carp with sour cream.