Carp baked in the oven: recipe with photos. Carp in the oven Large carp in the oven

You can cook carp in different ways: fry, stew, bake, boil fish soup, and so on. I offer a recipe for carp baked in the oven with fresh herbs, carrots and onions. It turns out very tasty and beautiful: carp is baked on a bed of carrots and onions! There is no need to fry or additionally bread the fish - it’s simple! Get to work!

To prepare carp baked in the oven, we will need:

Carp - 0.5 kg (net weight, fillet - ideal)
Onion - 1 head
Carrots - 1 pc.
Sour cream - 2 tbsp. spoons
Chicken egg - 1 pc.
Fresh herbs - 1 bunch (dill, parsley)
Pepper
Olive oil - 1 tbsp. spoon
Baking dish
Food foil

How to bake carp in the oven

Preheat the oven to 190°C. Peel the onion and cut it into half rings. We also peel the carrots and cut them into slices 2-4 mm thick. Spray the baking dish with olive oil. We place a layer of carrot circles on the bottom, with onion half rings on them - this is a substrate for our carp. Finely chop fresh herbs.
If you have a whole fish, it must be gutted and cleaned. But it is better to use ready-made fillets. We wash the carp fillet, blot it with paper towels to absorb excess moisture, cut it into portions and put it in a cup. Salt and pepper to taste, let sit for 10-15 minutes.
Place the carp in a baking dish on top of a mixture of carrots and onions. Sprinkle fresh herbs on top, which will help get rid of the specific smell of fish.
Prepare the filling sauce: beat the egg with a pinch of salt, add sour cream and mix thoroughly. Cover the carp with dressing sauce, cover the baking dish with foil and place in the oven for 45 minutes. After half an hour, the foil can be removed to allow the fish to brown, or leave until the end of the baking process if you want the carp to be more juicy.

And now our carp, baked in the oven, is ready!

Carp in the oven is a wonderful dish with which you can feed your family or guests for lunch or dinner. You can approach each proposed recipe individually, adapting it to your taste preferences and thereby simplifying the technology or adding new products to the composition.

How to deliciously cook carp in the oven?

The algorithm for preparing carp is not much different from similar processes for processing other river fish. However, if you are faced with such a task for the first time, before you begin executing any recipe, you should familiarize yourself with the simple basic rules that accompany each of them.

Fresh fish is cleaned, gutted, head or gills removed, then washed and dried.
The smell of mud inherent in this type of fish can be easily neutralized with lemon, onions, sprigs of fresh herbs or a spicy marinade.
You can simply bake carp in the oven in a mold or on a baking sheet, placing it in a sleeve, or wrapping it in foil.
How long to bake carp in the oven depends on the weight of the fish. A medium-sized carcass will need to be kept at a temperature of 200 degrees for 40-50 minutes.

How to cook a whole carp in the oven?

To bake a whole carp in the oven in the classic manner, a properly prepared fish carcass is rubbed on all sides and inside with a mixture of salt and pepper. If desired, you can sprinkle it with lemon juice and rub it with vegetable oil to retain maximum juices and make the dish browner.

Ingredients:

carp – 1 piece;
lemon – 0.5 pcs.;
salt, pepper - to taste;
vegetable oil – 30 ml.

Preparation

The fish is rubbed with salt and pepper, sprinkled with lemon juice and oil, and placed in a mold or on a baking sheet.
If desired, place several lemon slices into the belly.
Place the dish in a heated device and cook the carp baked in the oven for 30-40 minutes.

Carp baked in the oven with potatoes

If you need to quickly and easily organize a full dinner or lunch, prepare a delicious meal and grateful reviews from eaters. The main thing is to thinly slice the peeled potato tubers so that the vegetable has time to bake well while the fish is ready.

Ingredients:

carp – 1 piece;
potatoes – 1 kg;
onion and bell pepper – 2 pcs.;
mayonnaise – 150 g;
salt, pepper, dry herbs - to taste;
vegetable oil – 30 ml.

Preparation

Prepare the fish and vegetables by thinly slicing the potatoes and the desired slices of peppers and onions.
Place the seasoned vegetable mixture on a baking sheet or place fish grated with salt and pepper on top of the pan.
Lubricate vegetables and fish with mayonnaise and sprinkle with herbs.
Bake carp with potatoes in the oven for 40 minutes at 200 degrees.

Carp in the oven in foil

According to the following recipe, it turns out surprisingly juicy and aromatic. The fish acquires a special smell thanks to onions and sprigs of fresh herbs, which fill the belly, and butter preserves the juices and enriches the taste. The carcass can be cooked either with the head, removing only the gills, or without it.

Ingredients:

carp – 1 piece;
onion – 1 pc.;
dill and parsley - 1 large bunch;
salt, pepper, spices - to taste;
butter – 100 g.

Preparation

The fish is rubbed inside and out with salt, pepper, and spices.
Place pieces of butter, onions and sprigs of herbs into the belly.
Wrap the fish in foil and place it in a heated device on the middle shelf.
Bake the carp in the oven for 40 minutes at 200 degrees.

How to cook carp in the oven in pieces?

Carp fillet in the oven, cut into pieces, with the right approach will turn out no less tasty than a whole fish. In addition, a dish prepared in this manner has an undeniable advantage: the complete absence of bones, which for many are an obstacle to the design and consumption of compositions involving carp.

Ingredients:

carp fillet – 1 kg;
onions – 2 pcs.;
mayonnaise – 150 g;
salt, pepper, spices for fish - to taste;
vegetable oil – 25 ml.

Preparation

The fillet pieces are salted, peppered, seasoned with seasonings and left for 20 minutes.
Chop the onion, season with mayonnaise, and place in a pillow-shaped mold.
Place the fillets on the onion slices, sprinkle the fish with oil, cover with foil and place in an oven preheated to 200 degrees for 20 minutes.
Remove the foil and brown for another 10 minutes.

Stuffed carp baked in the oven

It will require some skill, patience and free time to complete it. However, the result will fully recoup all costs and will delight everyone with a truly royal dish that will become a welcome guest at any holiday table or will delight loved ones at a family feast.

Ingredients:

carp – 2 kg;
onions and carrots – 2 pcs.;
cabbage or mushrooms – 300 g;
fish caviar – 100-150 g;
mayonnaise – 100 g;
salt, pepper, fish spices, lemon juice - to taste;
vegetable oil – 50 ml.

Preparation

Onions and carrots are sautéed in a frying pan, after which shredded cabbage or mushrooms are added and fried until tender.
Add caviar and season the mixture to taste.
The cleaned carp is cut along the back, the backbone is separated, all the bones and entrails are removed, washed, rubbed with salt, spices, and sprinkled with lemon juice.
Fill the fish with the filling, place on a baking sheet, grease with mayonnaise, bake at 180 degrees for 1.5 hours.

Carp in sour cream in the oven

When studying carp dishes in the oven, the option attracts special attention. In this execution, the dish acquires a special, incomparable taste, an amazing aroma and turns out extremely juicy and appetizing. Pre-marinating will add color to the flavor palette.

Ingredients:

carp – 1 piece;
soy sauce, vegetable oil and mayonnaise - 2 tbsp each. spoons;
seasonings for fish - 1-2 tbsp. spoons;
sour cream – 150 g;
dill – 1 bunch;
salt pepper.

Preparation

The fish is rubbed with salt and seasonings, greased outside and inside with a mixture of mayonnaise and soy sauce, and left for a couple of hours.
Place the carcass on a baking sheet, generously grease it with sour cream, and put dill in the belly.
Carp with sour cream is baked in the oven for 20 minutes on each side.
After turning over, grease the other side of the fish with sour cream.

Carp baked in the oven with vegetables

Carp with vegetables in the oven is juicy and has an unusual taste. As a filling, you can use either a classic mix of onions and carrots, or expand the composition by adding tomatoes, bell peppers and other vegetables. In this case, sour cream can be replaced with mayonnaise or simply grease the fish with vegetable oil.

Ingredients:

carp – 2-3 kg;
lemon – 1 pc.
onions and carrots - 1 pc.;
tomatoes and bell peppers - to taste;
seasonings for fish - 2 tbsp. spoons;
sour cream – 100 g;
dill – 1 bunch;
salt, pepper, vegetable oil.

Preparation

The fish is rubbed with salt and seasonings, brushed with oil and lemon juice and filled with a mixture of chopped vegetables and herbs.
Place the carcass on foil, brush with sour cream, top with lemon slices, cover with foil on top, and place in a preheated oven.
After 1-1.5 hours, the baked carp will be ready.

Carp baked in a sleeve in the oven

Insanely delicious carp in a sleeve in the oven, prepared according to the following recipe, will surprise you with its unusual taste and amazing juiciness of the pulp. Garlic will add piquancy to the fish, and the juices will be retained by the kitchen accessory in which the carcass is placed before baking. If desired, you can cut the film 15 minutes before the end of cooking and brown the fish on top.

Ingredients:

carp – 1 piece;
lemon – 0.5 pcs.
garlic – 3-5 cloves;
salt, pepper, seasonings, vegetable oil.

Preparation

The fish is seasoned outside and inside with salt and pepper, rubbed with garlic, ground with butter.
Place the carcass in a sleeve, tie the edges, pierce the film on top in several places and put it in the oven for 40-50 minutes.

Carp in the oven with lemon in foil

For those who like fish with a pleasant acidity, they will like carp with lemon in the oven. Vegetables and herbs will add a special taste, which can be used to complement lemon slices when stuffing the belly of a fish. In this case, the dish is prepared in foil, which can be replaced with a baking sleeve or the fish can be cooked in a dish with a lid.

Many people love carp for its taste and ease of preparation. This fish has few bones and is easy to cut. Carp in the oven turns out quite juicy and therefore such a dish can become a real table decoration.

How to choose the right fish

In order for the dish to be good, you must choose the right fish. To do this, in the store you need to look closely at chilled carcasses that have not been frozen. This is due to the fact that carp loses its taste due to low temperatures.

Other aspects should also be taken into account.

The scales of the fish should not have spots or other defects. It should be smooth and covered with clear mucus.
The gills must have a bright pink-red hue. If they are cloudy or gray, it means that the carp has been on the counter for a long time.
The eyes should protrude slightly and be transparent. If you notice cloudy and sunken eyes, refuse to purchase, as the fish was caught a long time ago.

If you cannot find chilled carp, then you should choose the right frozen fish.

If the carcass is covered with ice glaze, pay attention to whether it is even. If yes, then you can buy. If not, this means that the freezing was unsuccessful and it could spoil during transportation.
If the fish was frozen dry, then there should be no ice on it. The surface should not be uneven or bumpy.

Of course, when buying frozen fish, part of its taste will be lost, but if you know how to cook carp in the oven correctly, this will be almost unnoticeable.

Dishes are best decorated with lemons, herbs or vegetables

How to prepare a carcass

Before preparing the dish, the carp must be prepared. To do this, you first need to clean it of scales and remove the gills. Only after this can you proceed to gutting.

When preparing, you must be very careful not to puncture the gallbladder. This is due to the fact that this fish has rather bitter bile, and if it gets on the meat, it will almost instantly become saturated with it.

After ripping open the belly, remove the milt or eggs and rinse everything well in cold water. After this, the fins should be carefully removed so as not to damage the skin.

If you plan to cook carp fillet into pieces in the oven, then you need to remove all the bones using tweezers.

There are many recipes for preparing this fish, but only baked carp will reveal all its taste.

Carp baked in foil

Required Products:

2 – 2.5 kg carp;
2 large onions;
100 g dill;
100 g parsley;
40 ml vegetable oil.

You will also need spices and seasonings for fish.

Carp in the oven in foil is prepared according to the following instructions.

Cut the carcass in advance, remove the fins and rinse well.
Coat it with spices in the required quantity and set aside for 10 - 15 minutes.
Peel the onion and rinse under running water, and then cut into half rings.
Rinse the dill and parsley and chop finely.
Place foil on a baking sheet and grease it generously with oil.
After this, place some of the onions and herbs in foil and place on top of the carp. Place the rest inside the fish.
Close the foil so that there are no gaps (the aroma may escape through them).
Preheat the oven to 210 degrees and place a baking sheet in it for 35 - 40 minutes.

After cooking, the fish should be transferred to a plate and sprinkled with fresh herbs on top. In this case, you should remove the onions and herbs from it.

This is how a whole carp cooked in the oven is served to the table.

Baked carp in sour cream

In order to cook carp in sour cream in the oven, you need to take the following products:

1 large carcass of carp;
2 medium onions;
340 ml medium fat sour cream;
10 ml vegetable oil;
salt and pepper in required quantity.

You can also add greens.

Prepare the carp fillet by removing all the bones and cutting it into portions.
Peel the onion, rinse it under water and cut into rings or half rings.
Grease a baking dish with oil and place part of the onion in it.
Place fillet pieces on top of it and place another layer of onion on them.
Coat everything generously with sour cream. If you use greens, first mix them with sour cream.
Place the pan in a preheated oven at 160 degrees and bake for 30 - 35 minutes.

Cooking carp in the oven according to this recipe makes it especially soft and juicy.

Hearty carp with potatoes

Carp baked in the oven with potatoes is suitable for both a family dinner and for meeting guests.

To prepare it you will need:

1 medium-sized carcass;
5 – 6 potatoes;
1 large onion;
1 bell pepper;
10 ml vegetable oil;
50 ml mayonnaise.

You should also prepare spices and seasonings for the fish.

Cooking carp in the oven according to this recipe is quite simple.

Wash the potatoes, peel them and cut into slices.
Peel the onion, wash it and cut it into half rings.
Remove the core and seeds from the pepper, wash and cut into cubes.
Grease a baking sheet generously with oil and place potatoes with onions and peppers on it.
Place the carp on top of the vegetable bed.
Lubricate everything with mayonnaise and cover with foil if desired.

Bake the carp in the oven for 30 – 40 minutes. If you use foil, remove it about 10 minutes before cooking, so the dish will brown and acquire a golden hue.

You can slightly cut the skin and place lemon slices in the slits.

Carp in the oven with potatoes is a very common dish. Therefore, almost every housewife knows how much food to take and how to prepare it correctly.

You just need to salt the potatoes first, and grease the fish with spices and seasonings. So, when baking, the juice, flowing down, will fill the vegetable layer with the taste and aroma of seasonings.

Carp stuffed with mushrooms in the oven

Stuffed carp baked in the oven is considered the most delicious dish.

To prepare it you will need the following products:

1 large fish carcass;
200 g fresh or dried mushrooms;
3 chicken eggs;
90 g boiled round rice;
3 medium onions;
30 g gray breadcrumbs;
40 ml low-fat sour cream;
25 g butter;
70 g dill;
70 g parsley.

You will also need spices and seasonings in the required quantities to achieve the usual taste.

Stuffed carp in the oven is prepared according to step-by-step instructions.

Process and prepare the carcass for use, and then coat it on all sides with spices. Place in a cool place for 20–30 minutes.
Boil the mushrooms. If they are dried, then first place them in water for 50 minutes. After that, chop finely.
Boil the rice in salted water.
Boil the eggs, peel and cut into slices.
Peel the onion, wash it, and then cut it into half rings. Sauté it in oil and add mushrooms to it. Fry everything until the onions have a golden hue (about 4 - 5 minutes).
Mix rice, eggs, mushrooms with onions and fresh herbs in a deep plate, then add salt and stir everything thoroughly.
Place foil or baking paper on a baking sheet. Place the carcass on it and grease it with a small amount of sour cream.
After this, stuff it with the resulting filling and sprinkle with breadcrumbs.

Preheat the oven to 170 - 180 degrees and place a baking sheet in it. This dish should take approximately 50-60 minutes to prepare.

The dish is not cut and is served whole

Koktal from carp

Koktal is a traditional Kazakh dish. Its peculiarity is that it can only be cooked using smoke in a cocktail pot. But the dish can also be cooked in the oven.

Carp koktal in the oven can be prepared from the following ingredients:

2 kg of carp or other fish from the carp family;
2 medium sized tomatoes;
2 bell peppers;
2 small onions;
3 potatoes;
90 g mayonnaise;
1 small lemon;
2 cloves of garlic.

The only spices you need are salt and ground black pepper.

The recipe for this dish is unusual, and the dish turns out delicious.

Prepare the carcass so that it looks like an open book, but do not remove the scales.
Cut it between the ribs and coat it well with spices and lemon juice, then set it aside for 20 to 25 minutes.
Wash all vegetables, peel and cut into rings and circles.
Mix onion with mayonnaise.
Place everything on the fish in layers. First of all, potato slices, and then peppers and tomatoes. Spread each layer with a small amount of mayonnaise.
Transfer the fish with vegetables to a wire rack and place it in an oven preheated to 170 degrees.

Be sure to place a baking tray under the grill so that the juice will drain into it.

It should be cooked for 55 - 65 minutes. After this, you should take out the dish and place it on a plate, sprinkling fresh herbs on top.

Such simple and not so simple recipes will allow you to bake fish deliciously. If you plan to prepare such dishes for the holiday table, then recipes with photos will become indispensable. Because they will allow you to see what the carp will look like after cooking.

Many housewives are interested in how to cook carp, thereby diversifying the menu in a tasty and healthy way. Any, even the most elaborate, recipes can be adapted for home cooking, following the recommendations when processing fish: given its specific aroma, do not skimp on spices and marinades.

How to cook carp deliciously?

Carp - the recipes for which are varied, are widely used in cooking. The fish meat has a sweetish taste and does not contain small bones, which makes it possible to use various recipes. It is stewed, fried and baked whole, stuffed with vegetables or mushrooms, fish soup is boiled, meatballs, cutlets or filling for pies are made.

Dishes made from carp have always been a source of pride for the owners. We especially honor stuffed carp. The fish is seasoned with salt and pepper, and stuffed with onions, nuts and pomegranate seeds, baked in the oven at 180 degrees for about 40 minutes.

Stewed carp in honey and beer is very tasty. To do this, the fish is filleted, cut, poured with beer and a marinade of 40 g of honey and 800 ml of water. Add carrots and fresh herbs and simmer for 50 minutes.

How to cook a whole carp in the oven?

Oven-baked carp is one of the most healthy and correct ways to cook fish. To make the dish tender and juicy, you need to use foil, and spices, herbs and onions will help eliminate the smell of mud and imbue the dish with aromas. After baking, the spices should be removed and the fish served hot - it is not as tasty when chilled.

Ingredients:

carp - 2.8 kg;

onions - 2 pcs.;

paprika -5 g;

butter - 80 g;

ground black pepper - 5 g;

bunch of dill - 1 pc.;

pepper - 1 pc.

Preparation

Before deliciously cooking carp in the oven, gut the fish carcass.

Rub with paprika and black pepper.

Stuff with butter, onions and herbs.

Place the fish on foil and garnish with pepper.

Cover with a second sheet and bake at 200 degrees for 40 minutes.

How to fry carp in a frying pan?

Fried carp is an unusually tasty and nutritious dish. The juicy and dense texture of the meat is suitable for frying in a pan. The most acceptable way is to cook carp in batter. It will protect the fish from drying out and make it rosy and crispy. To eliminate the specific smell, you should marinate the fish pieces in lemon juice.

Ingredients:

carp - 1.5 kg;

egg - 2 pcs.;

milk - 125 ml;

sour cream - 60 g;

lemon - 1 pc.;

oil - 80 ml;

flour - 200 g.

Preparation

Peel the carp and cut into portions.

Before preparing fried carp, marinate the fish pieces in lemon juice.

Beat eggs with flour, milk and sour cream.

Dip the fish in batter and fry in oil for 5 minutes on each side.

Koktal from carp

Carp in foil in the oven can convey the taste of an authentic Kazakh dish - koktal, if prepared correctly. Uncleaned fish is cut along the ridge, removing it and the insides. The carcass is opened so that it becomes completely flat, seasoned and, having laid out vegetables in layers, baked in a cocktail bowl, the role of which an oven can handle at home.

Ingredients:

carp - 1.5 kg;

onion - 1 pc.;

eggplant - 1 pc.;

pepper - 1 pc.;

tomato - 3 pcs.;

clove of garlic - 3 pcs.;

cheese - 70 g;

mayonnaise - 60 g.

Preparation

Before cooking carp, remove the backbone from the fish, take out the insides, and rinse.

Unfold the fish into a flat shape.

Rub with garlic.

Place a layer of onion on the fish and brush with mayonnaise.

Then, eggplants and peppers.

Sprinkle with cheese, brush the tomato layer with mayonnaise.

Bake in foil for 90 minutes at 170 degrees.

Balyk from carp at home

Carp balyk is not just a tasty, but also a healthy snack. With this cooking method, the meat remains juicy, tender and retains all the nutrients. For balyk, you should choose a carcass of at least 5 kg, since it contains a lot of meat that does not have the smell of mud. The success of the dish lies in the correct cutting - the pieces should be no more than 3 cm.

Ingredients:

carp - 5 kg;

salt - 300 g;

sugar - 80 g.

Preparation

Remove the backbone, membranes, and entrails from the fish.

Cut the fillet into 3 cm pieces.

Cut the belly along the ribs and roll up.

Before preparing dried carp, lay the fish in layers, sprinkle each layer with sugar and salt. Place in the cold under pressure for 3 days.

Rinse in water.

Place the pieces on a nylon thread and air dry for 2 days.

Heh from carp - recipe at home

Heh from carp, despite its Asian origin, has long won the favor of Slavic housewives. A spicy dish of marinated fish is prepared simply: raw fish is thinly sliced and marinated in vinegar and spices for 6 hours. Since the recipe uses river fish, it can be pre-boiled in a double boiler and then marinated.

Ingredients:

carp fillet - 550 g;

vinegar - 60 ml;

onions - 2 pcs.;

carrots - 1 pc.;

ground black pepper - 5 g;

oil - 120 ml;

sugar - 20 g.

Preparation

Before cooking carp, cut the fillet into strips and, pour vinegar, refrigerate for 2 hours.

Add the onion, stir and set aside for another 2 hours.

Fry the carrots and remaining onions.

Add vegetables, pepper, butter and sugar to the fish.

Leave for another 2 hours.

Carp cutlets - recipe

Carp cutlets are distinguished by their softness and extraordinary juiciness. The dense, non-bony meat of carp is ideal for making cutlets. The recipe is common: fish fillet, onion and potatoes are crushed into a homogeneous mass, formed into cutlets and fried on both sides over high heat until golden brown.

Ingredients:

carp - 3 kg;

onions - 2 pcs.;

potatoes - 2 pcs.;

green onion feathers - 5 pcs.;

bay leaf - 1 pc.;

oil - 60 ml;

flour - 80 g.

Preparation

Cut the carp into fillets.

Grind the fillet, onion and potatoes in a meat grinder

Add green onions and chopped bay.

Form cutlets, roll them in flour and fry in oil.

Carp soup - recipe

Carp fish soup is an excellent way to utilize the head, tail and fins - these parts are used by experienced fishermen to create a satisfying, rich fish soup. Don't forget about spices and vegetables. Celery and bay leaves will help get rid of the smell of mud and add aromas. If children won’t eat the fish soup, you can add a glass of vodka at the end.

Ingredients:

head, tail and fins - 550 g;

a bunch of celery greens - 1 pc.;

carrots - 1 pc.;

bay leaf - 2 pcs.;

potatoes - 3 pcs.;

tomatoes - 2 pcs.;

vodka - 50 ml.

Preparation

Boil the head, tail, fins and potatoes for 15 minutes.

Add bay, vegetables and celery greens.

Simmer for 15 minutes.

At the end, pour in vodka.

Carp shashlik on the grill

Carp kebab has a special “meaty” taste and is therefore especially popular. The key to a successful dish is marinade. The best way is to marinate the carcass in lemon juice. Citrus juice is softer than vinegar; it will not overpower the specific taste of carp, but will only add an aroma of freshness. To prevent the fish from drying out during frying, it must be turned over frequently.

Ingredients:

carp steaks - 1.5 kg;

oil - 50 ml;

lemon juice - 40 ml;

ground black pepper - 5 g.

Preparation

Marinate carp steaks in oil and lemon juice for 30 minutes.

Season and place on the grill.

Fry for 7 minutes on each side.

How to cook carp caviar?

Carp caviar cutlets can add variety to the daily menu. Caviar has a neutral taste and requires seasoning. Paprika is an excellent addition: it not only takes away the fishy aroma, but also adds piquancy. Getting the appetizer is simple: you need to mix the caviar with the dough ingredients and fry it until golden in a frying pan.

Ingredients:

carp caviar - 450 g;

egg - 1 pc.;

semolina - 40 g;

flour - 40 g;

oil - 70 ml;

paprika - 5 g.

Preparation

Rinse the caviar, remove the films.

Beat the egg, semolina, cereal and paprika.

Add caviar.

Spoon the mixture into the pan and fry.

Carp in the oven- a fragrant, tender fish dish that is simple to prepare and turns out very tasty. The river smell that often accompanies fresh fish, thanks to parsley, garlic, onion and lemon, will quickly go away, and the aroma of the dish will become unforgettable. Try cooking this fish and you will have a royal dinner!

Ingredients for cooking carp in the oven:

Gutted fresh carcass carp fish medium size 1 piece
Fresh parsley 1 large bunch
Large onion 1–2 pieces
Salt to taste
Ground black pepper taste
Medium sized lemon 1 piece
Medium sized head of garlic 1 piece
Butter 70–80 grams

Products not suitable? Choose a similar recipe from others!

Inventory:

Cutting board, Knife, Baking tray, Oven, Food foil, Saucer, Medium bowl, Plate – 3 pieces, Serving dish, Oven gloves

Cooking carp in the oven:

Step 1: prepare the onion.

Using a knife, peel the onion and rinse it under running water. After this, place the vegetable on a cutting board and, using the same sharp equipment, cut the onion into rings or half rings and transfer to a free plate.

Step 2: prepare the garlic.

Peel the top of the garlic head with your hands and place it on a cutting board. We will not divide it into cloves, but only divide it into several parts. To do this, using a knife, cut the garlic head across into 2-3 parts and then transfer it to a clean plate.

Step 3: prepare the lemon.

Rinse the lemon under running water and place on a cutting board. We cut off the ends of the citrus and then cut the component into circles. Transfer the lemon slices to a clean plate.

Step 4: prepare the greens.

We wash the greens thoroughly under running water, shake off excess liquid and proceed as desired, either coarsely chop the parsley on a cutting board, or immediately place it on a clean plate.

Step 5: prepare the fish.

Carp is a freshwater fish of the carp family and very often has a river smell of mud. Therefore, it is important to cook it with spices and other aromatic ingredients, such as parsley or garlic. And since carp is very tasty, it’s worth tinkering with it to taste the delicate fish. We rinse the gutted carp under running water on all sides and place it in a clean bowl. Attention: It is necessary to cook the fish without scales, but you can do so with the head on so that the dish also looks appetizingly beautiful.

Step 6: Prepare the butter.

Place the butter on a cutting board and, using a knife, cut into small pieces.

Step 7: cook the carp in the oven.

We cover the baking sheet with baking foil, bright side up, so that you don’t have to wash the container for a long time afterwards. Afterwards, place the fish on foil. Rub it inside and out with a little salt and ground black pepper. Inside the carp we place pieces of butter, as well as half of the onion rings, some of the greens and half of the lemon slices. On top of the fish we place the remaining vegetables and lemon, and next to them the heads of garlic. Cover all this beauty with a small piece of food foil.

Place the baking sheet in the oven preheated to temperature 200°С bake for 30-40 minutes depending on the size of the carp itself. During this period of time, the fish will give off the river smell to the vegetable components, and itself will absorb their aroma. In addition, the carp meat will become soft, juicy and very tender.

After the allotted time has passed, take out the baking sheet with oven mitts and set it aside to cool slightly. After this, carefully transfer the carp with a kitchen spatula to a cutting board, remove the greens and onions from the fish and cut them into portions with a knife. We transfer the dish to a flat plate and can serve.

Step 8: serve the carp in the oven.

As soon as the carp is ready in the oven, serve it to the table before it cools down. Mashed potatoes or fresh vegetable salad are perfect as a side dish.

Enjoy your meal!

Before baking, the carp can be cut into portions and cooked in this form. Then it will be baked on all sides and will be much juicier.

The fish can be baked with potatoes. To do this, cut the vegetable into circles and place it on the bottom of a baking sheet, then place the fish itself.

To cook carp in the oven, you must use only fresh fish. And to determine the freshness of a fish, you first need to pay attention to its gills and eyes. The gills should be red or pink and the eyes clear. The fish should have a neutral odor and be undamaged on all sides.

A very tender and aromatic dish is carp baked in the oven; every housewife can prepare it, and it will be very tasty. With the help of onions, parsley, lemon and garlic, you can eliminate the not very pleasant smell that very often accompanies river fish.

Thus, even the most demanding gourmets will like carp baked in the oven.

Today, quite accessible recipes are used to create a culinary masterpiece. Take a small amount of salt, carp carcass, ground black pepper, fresh herbs, 80 grams of butter, 2 onions, 1 head of garlic, 1 lemon.

Cut the peeled onion into half rings. Chop the garlic thoroughly. We wash fresh lemon and cut it into beautiful rings. For oven-baked carp, chop the greens thoroughly.

After this, you can start preparing the main ingredient, which should be cleaned of entrails and scales. Cut the butter into small pieces. After this, we line a special baking sheet with foil and place the carcass on it, which we first rub inside and outside with ground pepper and salt.

Inside the fish we put butter, onions, some herbs and a few lemon slices. Place the remaining vegetables, garlic, lemon on top of the carcass and cover with foil.

In order to properly and quickly bake carp, place the baking sheet in a preheated oven. Prepare this dish for 40 minutes. During this time, the fish will lose its river smell, and its meat will become tender, soft and juicy. The delicious carp is ready. Now invited guests can fully enjoy the delicate fish.

Cooking stuffed carp in the oven

There is a simple recipe for preparing very tasty river fish. Carp, which is stuffed with vegetables and baked in the oven, looks very impressive and beautiful.

When served on a festive table with fresh ingredients, baked stuffed carp will definitely create a real “furor” and will become the main accent of any celebration. However, in addition to its chic appearance, this dish will delight you with its unusual and delicate taste, since the carcass will retain its juiciness thanks to fresh herbs and vegetables. More time needs to be spent processing river fish.

Take 1 carrot, 3 kilograms of carp, 1 lemon, dill, tomatoes, salt, onion, spices, 4 tablespoons of sour cream, 2 tablespoons of olive oil. We thoroughly clean the carcass, rinse it, and place it on a baking sheet lined with foil. First rub the carcass with spices, salt and pepper. Spray the surface of the fish with oil.

Tomatoes are cut into slices, onions are chopped into “feathers”, carrots are chopped into circles, and lemons are chopped into thin “discs”. The fish, outside and inside, is thoroughly coated with sour cream. The carp carcass is filled with chopped vegetables, and cuts are made on its surface with a knife and a lemon circle is placed in them. Cook the fish in the oven with vegetables for 30 minutes. You must remember to cover your future culinary masterpiece with foil.

Very carefully, the fish that has been languishing in the oven in foil should be placed on a tray. A fragrant and very tasty dish, the recipe of which is quite simple, we prepare it using herbs and vegetables.

If desired, a housewife can decorate stuffed carp with very bright and richly colored cranberries. When serving, cut the carp into small pieces. This dish is best served with a simple side dish. For example, it could be boiled rice or fresh vegetables.

A close relative of the carp, the carp is considered one of the most delicious freshwater fish. Not only does it not have many bones, unlike other representatives of rivers and lakes, but there is also quite a lot of meat on its sides, and it does not smell too much of mud. For such “meatiness”, carp is often called “river pig”. And making carp amazingly tasty is quite simple: bake the fillet of this fish in the oven!

Hearty carp with potatoes for every day

Cooking carp is a fairly simple task. Depending on the set of ingredients, this fish can easily be used to make both festive dishes and hearty, tasty food for every day. To please yourself with a hot dinner without much effort, let's prepare carp fillet with the queen of the fields - potatoes! We take:

Carp - 2 kilograms,
potatoes - 5-6 large tubers,
onion - 1 large onion,
sweet pepper - 1-2 pieces,
mayonnaise or sour cream - 100 grams,
vegetable oil for coating the mold,
salt, black pepper, spices - to your taste.

Carp, before you start preparing the dish, you need to fillet it: cut out the sharp fins, remove the head with gills, the tail - they can then be used in the ear. Carefully remove the giblets and wash the fish from the inside. Using a sharp knife, we divide the carp into two parts along the ridge, and remove the ridge itself and the rib bones. Cut the resulting fillet crosswise into portions. If you think that the fish smells like mud, before cooking, you can soak the carp fillet in milk for half an hour - this will remove the unpleasant smell.

Salt each piece of fish, sprinkle with pepper and spices and leave to rest for half an hour. During this time, you can peel the potatoes, cut them into slices, wash and cut the bell pepper into rings, and chop the onion into half rings. But if you have helpers in the kitchen, entrust the preparation of vegetables to them, and take a look at each piece of fish, sprinkle with pepper and spices and leave to rest for half an hour. During this time, you can peel the potatoes, cut them into slices, wash and cut the bell pepper into rings, and chop the onion into half rings. But if you have helpers in the kitchen, entrust the preparation of vegetables to them, and take a look yourself - you will always find a lot of useful information there!

So, all the ingredients are ready, all that remains is to assemble the puzzle called “carp fillet in the oven”! Take a fireproof dish made of ceramic or metal (a frying pan or baking sheet will do), grease it with vegetable oil, put potatoes on the bottom, sprinkle with salt, pepper and spices. On it - a layer of onion and bell pepper. Sprinkle with salt again, place the fish on top and cover with mayonnaise or sour cream. Cover with foil and place in the oven, heated to 190 degrees. The carp is baked until the potatoes are ready, and before removing it from the oven, be sure to remove the foil and let the crust brown. As you can see, cooking carp is a simple task, but the result is a wonderful dinner.

Baked carp in herbs and wine

If there is a festive feast ahead, surprise your guests with a delicious dish: cook carp fillet in the oven with herbs and wine. Take:

carp fillet - 1 kilogram,
soy sauce - 3 tablespoons,
dry white wine - 200 milliliters,
olive oil - 3 tablespoons,
thyme - 3-4 fresh sprigs or dried - to taste,
salt, freshly ground black pepper.

Carp fillet should be cut into portions approximately 3 centimeters wide. We place the strips of fish in a ceramic dish in which we will bake the carp. If you don’t have a ceramic one, take a metal frying pan. In a separate container, mix the marinade: soy sauce, olive oil and wine. Beat thoroughly with a whisk. Sprinkle the fish with salt and pepper, pour in the marinade and place in the refrigerator for half an hour. During this time, turn the pieces of carp over at least once, and do not forget to add a little more salt and pepper to the fish.

Heat the oven to 180 degrees. We take the pickled carp out of the refrigerator, let it warm up a little, place sprigs of fresh thyme on top of the fish or sprinkle with dried thyme, and send it to bake in the oven. Place ceramic dishes on the bottom of the oven, metal dishes on the middle level. Bake the carp for 30-40 minutes, periodically pouring sauce over it. This dish should be served with slices of lemon or leek, and tender mashed potatoes are perfect as a side dish.

And so that the guests at the table appreciate not only this dish, but also your culinary talent in general, take a look at the culinary section: there you will learn not only how to cook carp, but also read simple recipes,

How to cook carp in the oven? How to prepare fish for baking? What products should I use for variety? We offer you 4 delicious and simple recipes, as well as several secrets of preparing a river delicacy.

Just 10 years ago, calling carp a delicacy could only be done with a grin. But today fish, seafood and river gifts deservedly belong to this category. Therefore, we often cook them on holidays and strive to make them very tasty. Pike fried in sour cream, squid stuffed with mussels and rice, carp in the oven with potatoes... Why not a festive menu! Plus, cooking fish is not at all difficult!

What kind of animal is this, carp?

This fish belongs to the carp family. What are all the carps famous for? That's right: a lot of bones and the smell of mud. Although our hero is still better than ordinary carp: of course, there are bones in him, but there are much fewer of them. And there is so much meat on the barrels that this fish was even called “river pig.” Therefore, when properly processed, it produces delicious, juicy, tender dishes.

But before you cook them you need...

Choose the right fish. To prevent carp baked in the oven from “spreading” on guests’ plates, do not buy a frozen copy. It should be exceptionally fresh, with “glassy” transparent eyes and red gills. Weight does not matter, but the larger the fish, the correspondingly more meat it has.
Correctly cut. We won’t talk in detail about gutting fish, it’s not difficult. The main thing is to carefully remove the entrails from the cut belly, remove the sharp fins and rinse the carcass well before cooking.
If you plan to serve the fish whole, you should leave the head on the carcass. If you prefer serving portioned, divide the fillet into 2 parts along the spine, remove large bones.
Eliminate odor correctly. To prevent the dish from smelling like river mud, soak the carcass for 20-30 minutes in milk. If you plan to bake the whole carp, instead of soaking it, you can put a bunch of dill in the belly, which will absorb the unpleasant “aroma”.

How to properly cook and serve fish

Despite the many recipes for cooking carp, there are several general rules.

Fish can be fried, boiled, stewed. But the most delicious carp, of course, is baked. In addition, it is the lowest in calories.
How to cook carp in the oven? In foil! This is the only way the fish will remain juicy and the rest of the ingredients will be ready.
In order for the dish to acquire a beautiful crust, the foil must be removed 10 minutes before cooking.
The fish cooks quickly: large fish take about 40 minutes, small ones - 20 minutes. Place in a well-heated oven.
It should only be served hot: from the oven to the table.
All vegetables without exception are suitable as a side dish.

4 recipes for baked carp

Now choose your recipe for baked carp in the oven. And cook it with pleasure!

Classic recipe: carp with onions

You will need:

large carp,
a large bunch of dill,
2 large onions,
100 grams of butter,
salt and pepper.

Preparation

Prepare the fish by seasoning the outside and inside with salt and pepper.
Peel and coarsely chop the onion, rinse the greens and leave in a bunch.
Place the carcass on a baking sheet lined with foil. Place pieces of butter, onions and herbs in the belly.
Place the remaining onion and a couple of sprigs of herbs on top of the fish. Wrap in foil.
Bake in the oven at 200° until done.
Before serving, remove the greens and onions from the belly. But their flavors will remain in the dish!

Carp in the oven in sour cream

You will need:

large carp,
300 grams of onion,
300 ml sour cream,
salt and pepper.

Preparation

Filet the carcass, remove large bones. Season with salt and pepper.
Peel the onion and cut into rings.
Place some of the onion in a baking dish. On top - carp fillet, skin side down. Place the rest of the onion on it.
Spread thickly with sour cream and cover the pan with foil.
Bake for about 30 minutes, then remove the foil and put the pan in the oven for another 15 minutes. This baked carp in the oven in foil turns out incredibly tender!

Nourishing recipe: carp with potatoes

This simple recipe for how to cook carp in the oven with potatoes can become a lifesaver on weekdays and holidays. But since all the components of the dish are edible, the carcass must be soaked in milk!

You will need:

carp,
4-5 large potatoes,
large onion,
bell pepper,
salt, pepper, favorite spices,
mayonnaise.

Preparation

Peel and cut the potatoes into thin slices and add salt.
Chop the onion into half rings and the bell pepper into cubes.
Prepare the fish, rub with spices, salt and pepper.
Grease a baking sheet with vegetable oil, place potatoes, onions, and peppers. Place the fish carcass on top.
If desired, brush with mayonnaise and cover with foil.
Bake until done, then remove the foil and brown the dish for 10 minutes.

Stuffed carp baked in the oven

You will need:

large carp,
at least 500 grams of your favorite vegetables (potatoes and carrots, broccoli and cauliflower, onions and green peas are suitable),
150 ml sour cream,
1 egg,
a tablespoon of breadcrumbs,
200 grams of cheese,
greenery.

Preparation

Peel and dice the vegetables, fry everything (except potatoes) in a frying pan for 5-7 minutes, lightly add salt and pepper.
Clean the fish carcass, soak in milk, place in a baking dish, rub with salt and pepper.
Place fried vegetables and potatoes inside.
Prepare a sauce from a mixture of breadcrumbs, sour cream and eggs, pour it over the fish.
Cover with foil and bake for 30 minutes.
Remove the pan from the oven, remove the foil and generously cover the carp with grated cheese. Place back in the oven for 10 minutes.

Now you know how to bake a whole carp in the oven and prepare a delicious fillet. Try this fish in different dishes and you will never be disappointed!

Video: how to cook carp in the oven

When choosing your daily diet, you should remember the beneficial properties of all products that contain energy value with vitamins and minerals necessary for the proper functioning of the human body.

Dishes cooked in the oven retain more useful minerals and vitamins. Baked fish for dinner will delight your family, friends and guests with its juicy and delicate taste. So, today on the menu is carp baked in the oven. Below you will find recipes with photos, but let's start with the preparatory stage.

Selection and preparation of carp for cooking

Fish dishes perfectly reduce the possibility of clots in the blood, which, clogging arteries, can lead to stroke and heart attack. The choice of fish can be opted for dense, juicy carp meat containing few bones. It is wonderful for baking, stewing, stuffing, and goes well with tomato and sour cream sauces and vegetables.

On average, a carp carcass weighs about two kilograms. The fish itself prefers to live in overgrown reservoirs and loves warm water, looking for deep areas with a moderately muddy bottom. This fish contains many useful microelements such as:

It’s not at all difficult to prepare the carp for the start of cooking:

Fresh fish, which contains more useful minerals, must be rinsed under running water;
Before cleaning, use a sharp knife to make a cut between the fins at the throat to drain the blood;
Use a special grater or knife to remove scales from the fish;
When baking a whole carp, you should carefully, without touching the gallbladder, gut the insides and remove the gills;
In case of baking carp in pieces, first cut off the tail of the whole fish, cut out the fins, making small cuts on both sides of them.

It takes experienced chefs about twenty minutes to cut and prepare carp. The fish should be handled as carefully as possible to avoid being cut by the sharp fins.

Carp in foil in the oven - cook deliciously and with love!

To prepare a whole carp in foil you will need:

whole carcass of carp – 1.5 kg;
seasoning for fish – 30 g;
onion – 200-300 g;
dill – 50 g;
lemon juice – 30 g;
salt – 30 g;
butter – 100 g.

It will take just one hour to prepare this dish in the oven, and its calorie content per 100 g will be 135 kcal.

To create a dish, the fish should be cleaned, removing not only the insides, but also the gills. Rinse well, and if the gallbladder bursts, then rinse several times under running water.

Cut medium-sized onions into rings, and large ones into half rings. Line a baking dish with foil along the length of the fish. On the prepared carp, make small cuts across and rub well with seasoning, salt and lemon juice, and also coat the inside.

Place the fish on foil, stuff the empty center of the entrails and gills with onions, dill sprigs and pieces of butter. Place the remaining greens and onions on top of the carp and cover with foil, wrapping it tightly around all edges.

Place the mold in a preheated oven for forty minutes at 180°. Ten minutes before the end, you can remove the top part of the foil so that the carp is covered with a golden brown crust.

The fish is beautifully decorated with herbs, lemon and is ready to eat.

Recipe for carp baked in pieces in sour cream in the oven

Each fish has its own unique taste. The taste of carp is soft, delicate, and the meat is dense and does not contain many small bones. Baking this fish in the oven is simply a real pleasure, and you can even serve it on the table as an independent dish. To prepare you need:

medium carp carcass – 2 pcs. 1.2 kg each;
lemon juice – 40 g;
sour cream (fat content 12%) – 150 g;
seasoning for fish – 40 g;
salt – 40 g;
medium onion – 200 g;
carrots – 70 g;
large onions – 3 pcs.

The time to create a wonderful and aromatic dish is fifty minutes, and the calorie content per 100 g is only 100 kcal.

After cleaning the fish from scales, you should remove the entrails and cut off the heads from the carcasses. Cut the carp into two centimeter pieces, add salt, seasoning and lemon juice. After mixing the fish pieces well for soaking, put them in the refrigerator for ten minutes.

Cut a medium-sized onion into half rings, grate the carrots. Add vegetables and a little salt to sour cream, mix all ingredients. Cut large onions into half-centimeter rings and place tightly in a baking dish covered with foil.

Having taken out the fish, dip the pieces in the sour cream and vegetable mixture and place in the pan on top of the onion. Pour the remaining mixture over the pieces of carp, grind and cover with foil. Place the mold in the oven for half an hour at 180°.

Onions placed under the fish pieces release juice when baked, giving the dish even more richness and juiciness.

Recipe for stuffed carp in the oven

Any fish goes well with fresh vegetables. Stuffing carp with them will increase the juiciness of the dish, richness and satiety. To stuff this fish you will need:

It will take one hour and twenty minutes to prepare and bake stuffed fish, and the calorie content per 100 g of dish will be 110 kcal.

To prepare stuffed fish, you should clean the carp carcass, remove the gills and insides, and then rinse well. Cut the purple onion into rings and sauté in vegetable oil for five minutes. Then add grated carrots and mushrooms, cut into three parts. Fry the mass with champignons until the moisture evaporates.

Also cut the tomatoes into rings, add them to the mixture with vegetables, add wine, soy sauce and salt. Let all the liquid evaporate and cool.

Salt the fish on top and a little inside, wipe with lemon juice. Cover a baking sheet with foil, place the carp carcass and fill its belly with the vegetable mass. Cover and wrap the fish around the edges with foil. At a temperature of 120°, bake this dish for forty minutes, then slightly open the top layer of foil and bake for another ten minutes.

Place the fish on a plate, garnish with herbs and let cool slightly. Warm carp goes well with a side dish of French fries, fresh cucumbers and cabbage salads.

Baked carp with potatoes and onions in the sleeve

You can bake the fish whole, cut lengthwise or into pieces. It all depends on the other ingredients and their cooking time. Carp with potatoes and onions take almost the same amount of time to prepare. To prepare this dish you will need in your sleeve:

The time for preparing the products and baking them is one hour, and the calorie content per 100 g of dish is 130 kcal.

First you need to peel the fish from the husks and entrails, and peel the potatoes. Cut off the head of the carp carcass (you won’t need it), and cut the rest into one and a half centimeter pieces, add salt and grease them with lemon juice.

Cut the potatoes into small slices, mix with seasoning for them, sour cream and add a little salt. Cut the onion into half-centimeter rings.

Carefully place potatoes, pieces of fish, onions and cut butter in a baking sleeve. Add sprigs of greenery there, seal the contents of the sleeve, place on a baking sheet in the oven, preheated to 180° for thirty minutes. After the specified time, open the sleeve and check the potatoes for readiness; if they are still damp, reduce the temperature to 120° and bake for another 10-15 minutes.

When serving, you need to try not to break the pieces of carp when removing them from the sleeve. You can decorate with herbs and add a salad with fresh vegetables to your treat.

Secrets of experienced housewives

The correct choice, preparation and preparation of any fish dish will bring an unforgettable taste and will become an integral part of the family’s diet. Fish should be consumed at least twice a week - this will protect against the risk of many heart diseases. When cooking carp in the oven, remember that:

The fish must be taken live, fresh, and not defrosted;
This fish should be taken in larger sizes - its meat is denser and juicier, fatty, saturated with Omega-3 oil;
The gills of the carp should have a red tint - this indicates the freshness of the fish;
To eliminate the specific smell of this type of fish, you need to soak it in milk for thirty minutes before cooking;
Do not rush when cutting off the head - with it the dish will look much more beautiful on the festive table;
You can serve carp with any vegetables and side dishes of potatoes and any cereals.

When baking carp, its taste qualities are most fully revealed, and truly royal dishes with aromatic, juicy and appetizing appearance are created only in the oven.

Another recipe for baking carp in the oven can be seen in the following video.