In order for the carp in the oven to turn out exactly the way it and the guests are not ashamed to serve on the table, you must, first of all, be able to choose this wonderful fish. Here are a few helpful tips that can serve you well.

• The main rule, which, perhaps, should not be ignored: it is not recommended to cook carp in the oven from frozen fish, real cooks prefer fresh, large or medium individuals with reddish gills (this is the surest sign of freshness);
• Carp belongs to the carp family, but it is not packed to capacity with small bones. This is a huge plus!
• When carving a carp, do not rush to immediately remove the head. A whole baked fish with a head in the oven looks very impressive and appetizing on the table;
• Cleaning a carp is another pleasure. Here you can go in two ways: remove the scales along with the skin or make a lot of longitudinal cuts in the scales directly on top of the skin with the tip of a knife, and only then clean the scales as usual;
• You can clean the carp scales, large and dense, in the bathroom under running water or in a deep basin. So the scales will not scatter in all directions;
• Carp, like any river fish, has a specific aroma of mud. There are several ways to get rid of it: soaking in milk (1 hour, then roll in salt for 40 minutes), in a mixture of lemon and water (2-3 lemons and a little water, for 2 hours), in a mixture of vinegar and water (1- 2 tablespoons per liter of water, you can add peppercorns and parsley, for 1 hour), in a strong salt solution (30 minutes);
• And, of course, do not forget about seasonings! Fish is a delicate product, it is easy to overdo it with spices, but the fish + lemon pair will always be a classic. Coarse, better sea salt, a mixture of peppers (white - a must!), A little bit of garlic - that's all you need.

If you have never tried to cook carp in the oven, you have lost a lot, but you should not worry. In order to catch up, you need just a little: desire, time, a few auxiliary ingredients, several of our recipes in the oven (to have plenty to choose from) and, of course, His Majesty carp.

Carp in the oven with butter

Ingredients:
1 carp,
2 large onions
80-100 g butter,
salt, seasoning for fish - to taste,
a few sprigs of dill.

Cooking:
Cut the carp, wash thoroughly, leave the head. Just remove the gills. Rub it with salt and seasoning inside and out. Onion cut into large rings. Line a baking sheet with foil and place the carp on it. In the belly of the fish, place the butter cut into small cubes, half the chopped onion and dill, which helps the carp get rid of the unpleasant odor. On top of the carp, put the remaining onion, a few sprigs of dill, cover with foil, put in the oven, preheated to 200ºС, and bake until tender. So, for example, a large carp is baked for 40 minutes, and a smaller one for 30 minutes. If you want the fish to turn rosy, then remove the foil 10 minutes before it is ready. When the fish is ready, remove the dill from its abdomen and serve.

Carp in the oven, baked in the sleeve

Ingredients:
1 fresh carp
garlic cloves (to taste)
salt - to taste,
a few sprigs of dill
sleeve for baking.

Cooking:
Clean the carp from scales, remove the insides and gills, and you can leave the head and fins. Wash the fish well, rub it with salt, make cuts on the sides, insert garlic into them, put dill sprigs in the belly. Carefully place the fish in the sleeve, tie it up, put it on a baking sheet and send it to the oven, heated to 150-170ºС, and bake the fish until cooked.

Carp in foil pieces

Ingredients:
1 big carp,
2-3 bulbs
mayonnaise,
salt, seasoning for fish - to taste.

Cooking:
Clean the fish from scales and entrails, wash well and cut into portions. Salt them, sprinkle with seasoning, mix gently so that the salt and seasoning are evenly distributed, and put in the refrigerator for 15-20 minutes. While the fish is cooling, cut the onion into half rings, add mayonnaise to it and move until smooth. Line the bottom of the baking sheet with foil and spread the onion mixed with mayonnaise over the sheet. Remove the fish from the refrigerator, put it on the onion and cover with a sheet of foil. Place the baking sheet for 20-25 minutes in an oven preheated to 200ºС and bake. After the specified time, remove the foil, grease the slices of carp with a thin layer of mayonnaise and put in the oven for another 15 minutes.

Carp in the oven with sour cream

Ingredients:
1 carp,
1-2 bulbs
200-250 g sour cream,
100-150 g of hard cheese,
2-3 tbsp. l. vegetable oil,
salt, pepper, any fish seasonings - to taste.

Cooking:
Clean the fish, take out the insides, cut off the fins and wash well. On the sides of the carp, make 3-4 vertical cuts, not too deep. Pepper carp, salt, sprinkle with seasoning. Finely chop the onion and fry in vegetable oil. Gently place a fried onion into each slit. Put the rest of the onion on the bottom of the mold. Place the carp on the onion and bake in an oven preheated to 180ºС until cooked. Mix sour cream with grated cheese and seasoning. Stir and pour over the baked fish with the resulting sour cream sauce. Then again send the baking sheet with carp into the oven for 5-10 minutes. This fish is very good with boiled rice or fried potatoes.

Carp in the oven stuffed with onions and carrots

Ingredients:
1 big carp,
2 bulbs
2 carrots carrots,
100 g hard cheese,
mayonnaise,
milk.

Cooking:
Clean the fish from scales and entrails, wash thoroughly and make frequent shallow cuts on the sides. To get rid of the smell of mud, hold the carp for half an hour in milk. In the meantime, finely chop the onion, pour over with boiling water and salt. When the time is up, take out the carp and stuff it with onions and grated carrots, mixing it with mayonnaise and seasonings. Do this in layers, alternately: a layer of onions, a layer of carrots, and so on. Fasten the fish completely filled with filling with toothpicks so that the filling does not come out. Carefully place the stuffed carp on a baking sheet and send it to the oven, heated to 180ºС. When the carp begins to be covered with a golden crust, take it out, lightly grease with mayonnaise, sprinkle with grated cheese on a medium grater and send it back to the oven for literally 5-10 minutes so that the cheese is completely melted.

As a filling for carp, you can use any vegetables (potatoes, carrots, sweet peppers, etc.).

Carp stuffed with vegetables in the oven, baked in foil

Ingredients:
1 carp of medium size,
2-3 potatoes
1-2 small onions
1-2 garlic cloves,
lemon acid,
mayonnaise,
seasoning for fish, salt, ground black pepper - to taste.

Cooking:
Cut the belly of the fish, take out the insides, cut off the fins and wash the carp thoroughly under running water. Now take care of the vegetables. Peel potatoes, onions and garlic. Cut the onion into half rings, add the garlic passed through the press and a little mayonnaise to it, mix. Add some spices, mayonnaise to the potatoes cut into thin strips and mix too. Mix both masses in separate bowls. Grate the cleaned fish with seasonings and mayonnaise and stuff: first place the onion with garlic and seasonings in it, and on top of the potatoes with mayonnaise and seasonings. Wrap the carp in foil, put on a baking sheet and leave for 15-20 minutes to soak. When the time is up, place the baking sheet with the fish in the oven preheated to 180ºС and cook for 35-40 minutes. After half an hour, remove the baking sheet from the oven, unfold the foil, grease the fish with a thin layer of mayonnaise and send it to cook further, no longer wrapping in foil. As soon as the fish has acquired a ruddy and appetizing appearance, then it's time to get it out of the oven - the dish is ready.

Carp in the oven is a dish that is really worth a try, even if you don't really like messing around with fish. Simple, fast, healthy, and most importantly, delicious - these are the qualities that carp have in the oven, and which you will appreciate after the first acquaintance with this wonderful fish.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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

How to choose the right fish

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

1. There should not be more than 2-3 bloody spots on the carcass. This will speak about the quality of the fish.
2. Frozen has a smooth glaze texture. If there are cracks on it, the fish is incorrectly frozen and spoiled.
3. The glaze is absent when dry-frozen, and the carcass looks like a smooth stone.

If the carp is fresh, it has:

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

Preparing fish for cooking

To prepare the fish for cooking, you should:

1. Rinse and clean the carp.
2. Pick your favorite recipe.
3. Select the required ingredients.

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

What is the best way to marinate fish?

A classic marinade is 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 of olive oil and soy sauce;
• salt, pepper, spices to taste.

1. Peel and gut the carcass, cut it into pieces 3-4 cm long.
2. Mix all ingredients thoroughly.
3. Pour the marinade into the fish, let it brew for at least half an hour, periodically turn the pieces over to completely soak.
4. Put the carp in an oven preheated to 180 degrees and keep until fully cooked for 30-40 minutes.

Optimal cooking time and temperature

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

Delicious carp recipes

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

Whole large carp baked in the oven

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

Cooking:

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

Baked in the oven with potatoes

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

Cooking:

1. Assorted finely chopped onions, potatoes and peppers are being prepared. The ingredients are thoroughly mixed.
2. Vegetables are placed on a baking sheet. Fish is placed on top, seasoned with pepper and salt.
3. Mayonnaise is neatly smeared on top, herbs are laid out on top of it to add flavor.
4. The baking sheet is placed in the oven, heated 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.

Cooking:

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

Baked in salt

Ingredients - half a kilogram of salt.

Cooking.

1. Rinse the carcass and dry it with a paper towel.
2. Cut off 2 pieces of foil equal in length to the fish.
3. 250 g of salt is poured onto the lower part of the foil, fish is placed on top. Then sprinkle with another 250 g of salt and cover with the remaining piece of foil. Place the dish on a baking dish.
4. Put the dish in an oven heated to 200 C for about half an hour.

Stuffed with onions and carrots

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

Cooking:

1. 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.
2. Carrots and onions are finely chopped and fried. Pickled fish is seasoned with fried filling.
3. Carp is processed with lemon juice and baked in the oven for at least an hour. 170 C o is the optimum temperature.

Carp in foil

Ingredients - 1 onion, dill and parsley in one large bunch, spices - at your discretion, butter - 100 g.

Cooking:

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

How to cook carp in the oven in slices

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

Cooking:

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

With vegetables

Ingredients - lemon, onion and carrot - 1 each, sliced ​​\u200b\u200bcucumbers, tomatoes and peppers, spices, seasonings for fish - 2 pinches, sour cream - 100 g, dill - 1 bunch, vegetable oil.

Cooking

1. The carcass is processed with lemon juice, seasoned with spices, poured with oil.
2. Assorted vegetables are finely chopped. The belly of the fish is filled with the prepared mixture.
3. Put the carcass on the form, carefully grease with sour cream, evenly make cuts on the belly and insert lemon slices there, pack in foil.
4. Put 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.

Cooking:

1. Garlic is placed in the belly of a carp. The carp itself is carefully smeared with spices to add flavor.
2. Put the carcass in the sleeve, make 3-6 holes on the film and put in the oven for 35-45 minutes.

With lemon baked in foil

Ingredients - lemon, onion and pepper one at a time, greens - 1 bunch, salt, pepper, seasonings, vegetable oil.

Cooking

1. A mixture of spices and lemon is made, laid in the belly of a carp. Salt and pepper are added to taste.
2. Make cuts across the belly, insert lemon slices there. Soak fish in lemon juice.
3. The carcass is tightly wrapped in foil for baking at 200 ° C. 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.

Cooking:

1. Cut the fish in half lengthwise, season with spices and put in the refrigerator for half an hour.
2. If dry mushrooms are used, soak them for an hour in running water.
3. Boil the eggs and cook the rice in a crumbly form. Chop eggs, mix them in one container with mushrooms and rice.
4. Cut the onion into rings and lightly fry. Add them to the already obtained mixture of eggs, mushrooms and rice.
5. The fish is laid out from the refrigerator on a baking dish. One half is smeared with sour cream and decorated with herbs. Then the prepared mixture is laid out on it. The second half, smeared with sour cream, is placed on top. The whole dish is smeared with sour cream and covered with breadcrumbs.
6. The cooked fish is placed on a baking dish with parchment and cooked for 60 minutes. Required temperature - 170−180 С о.

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.

Cooking:

1. Divide the carcass into 2-3 identical parts, remove the bones.
2. The mixture for breading is prepared from mayonnaise, salt, spices. Pieces of fish are rolled in it and fried in a pan.
3. Boil buckwheat in a saucepan with the addition of herbs and butter.
4. Cooked porridge is laid in the bottom layer. The top layer is breaded carp fried.
5. Hard boil eggs and chop into small pieces. Then lay them on the carp.
6. Season the resulting dish with mayonnaise. Cheese is rubbed on top on a fine grater.
7. The fish is covered with foil and sent to the oven for half an hour. The temperature should not exceed 180 degrees.
8. To brown the cheese, remove the foil at the end of cooking.

Carp Cocktail

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

Cooking:

1. Place a piece of foil on a baking sheet that is a few centimeters larger than the fish.
2. Clean and gut the carcass, taking out all the insides. Rinse with tap water.
3. Cut the fish along the ridge without touching the belly, remove all the bones.
4. Rinse the carcass again, make a couple of cuts on the pulp to give more flavor to the vegetables.
5. Free the eggplant from the peel, cut into rings and put in salted water for 10 minutes to remove the smell of bitterness. Cut the remaining vegetables into rings.
6. Put the fish on foil, season with spices. Lubricate the pulp with mayonnaise for juiciness.
7. Put vegetables and cheese in layers on the fish in the sequence - onion, eggplant, cheese, tomatoes with garlic.
8. For cooking in your own juice, it is recommended to tuck the edges of the foil.
9. Carp is baked for one and a half hours, at a temperature of 170 ° C. 7-10 minutes before turning off the oven, grate cheese over carp to make it golden brown. Put greens on top.

With butter

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

Cooking:

1. Separate the scales, then gut. Rinse the fish several times under cold running water.
2. Carp is marinated with spices, salt, pepper and lemon juice, then it is sent to soak for half an hour in the refrigerator.
3. The foil is spread on a baking dish and smeared with vegetable oil. A carp is placed on top with a cut belly and uniform cuts on the sides. Butter is placed in the belly, lemon slices are placed in the cuts on the sides.
4. In a frying pan, a frying of chopped onions and herbs is prepared and placed in the belly of the fish.
5. Before being sent to the oven for 40 minutes, the fish is smeared with oil and wrapped in foil. The oven is preheated to 190 degrees.

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

carp steak

Ingredients - carp steaks - 3 pieces, 1 kg each, onion - 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.

Cooking:

1. Rinse the steaks and place on a cutting board. Drizzle with lemon juice and let marinate for 5-7 minutes
2. Place a piece of foil larger than the fish on a baking sheet.
3. In the region of the ribs, make a cavity, which is stuffed with onions and potatoes, cut into a thin layer.
4. Another layer of onions and potatoes is laid on top, it is coated with mayonnaise and vegetable oil.
5. The dish is placed on the foil. Thinly sliced ​​​​pieces of cheese are placed on the dish.
6. Everything is covered with foil and placed in an oven preheated to 200 C for 35 minutes. 5 minutes before turning off, the top layer of foil is removed so that the dish is reddened.

Carp in a bag for baking

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

Cooking:

1. Clean and gut the fish, rinse it well under tap water.
2. Make small cuts on the fish, carefully grease them with seasonings and put finely chopped garlic into it.
3. Cut the belly and put greens, finely chopped onions and peppers in it.
4. Put 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:

1. Carefully approach the choice of fish so that it is fresh.
2. Carp is a very juicy fish, so the choice of spices and toppings should be approached carefully.
3. Prepare only according to recipes. If overcooked, the fish will be dry.
4. The broth obtained as a result of cooking is better not to use as a sauce, because it turns out bitter.

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

For some reason, I used to always cook carp in foil. It seemed to me all the time that I would dry out, the skin would turn into a thin film, it would be tasteless. But then I found this simple recipe. Carp baked in the oven turns out to be very tender, fragrant, it browns a little, but does not dry out. The photo shows how handsome he is. My fish weighs 1.2 kg gutted, but with the head. I will bake it whole and serve it too.

Ingredients:

• carp 1.2 kg;
• 2 onions;
• 1 carrot;
• some greenery;
• 2 tbsp. l. soy sauce;
• 1 st. l. oils;
• 1 st. l. mustard;
• salt.

Cooking baked carp in the oven

Secrets of cooking baked carp and other fish in the oven

• Who doesn't love cleaning fish? A simple way: put the carcass in the sink, quickly pour boiling water on one side, turn it over and water the other side. We take a knife and carefully remove the scales. This is done easily, and everything around remains clean!
• If you do not put vegetables under the carp, then the foil must be greased with oil. Otherwise, the fish will stick, lose the skin.
• In the abdomen, you can put not only these vegetables, but also a piece of cheese, pickled mushrooms, a little bell pepper or a tomato. And if the carp caught is not greasy, then butter, 2-3 small pieces are enough.
• So that the fish does not have an unpleasant odor, and even more so bitterness, it is necessary to remove the gills.
• Vegetables for the pillow can be sprinkled with vinegar, a pleasant aroma will appear, and the taste will also change a little.

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Add vegetables to the cooled buckwheat. Taste for salt and pepper. Finely chop the greens and send to the filling. We mix everything. It remains to prepare the carp for baking.

Cooking carp in the oven

Stuffed fish is said to be a dish of Jewish cuisine. But baked carp stuffed with buckwheat is a 100% Russian traditional recipe that our ancestors loved very much. Previously, it was cooked in a Russian oven, but in modern conditions we will bake carp in the oven. We heat it up to 200 degrees.

We put the stuffing tightly in the belly of the fish. It can be chipped off with toothpicks to keep the filling from falling out, or tied with kitchen string. To make the finished dish tender and soft, we use a baking bag: this way neither the filling nor the fish will be charred, but they will be cooked in two modes at once - baking and steaming. We coat the carp with mayonnaise or sour cream on top, put it in a bag and tightly tie its ends. We send it to the oven for an hour. After this time, we take out the package and carefully cut it with scissors from above. We open the edges of the bag and send the fish back to the oven for 15 minutes - during this time the carp will be covered with a golden crust, and the excess liquid from the bag will evaporate.

When the carp is ready, leave it to cool for 10 minutes, and then transfer it to a dish. You can decorate the baked carp with lemon slices, cranberries or just fresh herbs.

By the way, if you are planning a menu for a holiday, take a look at the following recipes that can be prepared from your catch.

Carp weighing up to 1 kg is baked whole at a temperature of 180 degrees.

Fish weighing 1-1.5 kg are baked for an hour. Carp weighing from 1.5 to 3 kg is baked for about 1.5 hours.

How to bake a whole carp

Products
Carp - 1.5 kg fish
Lemon - half
Mayonnaise - a couple of tablespoons
Onion - 2 heads
Salt - 1.5 teaspoons
White ground pepper - to taste
Vegetable oil - a little

How to bake carp in the oven
Clean the carp from the scales. Cut open the belly and carefully remove the innards. Do it very carefully. If you accidentally pierce the gallbladder, the fish will become saturated with bitterness. The head does not need to be removed, but it is better to remove the gills: when baked, they will give a bitter aftertaste. After that, wash the carp and dry it. Make cuts on both sides of the body. Mix salt and pepper and rub the carcass with this mixture inside and out. Peel the onion, wash it and cut into half rings 5 ​​mm thick. Also cut the lemon into thin rings. Stuff carp with onion and lemon. Lay it out on an oiled baking sheet. Top the fish with mayonnaise. Preheat the oven to 180 degrees, place a baking sheet with carp in it and bake for 50-60 minutes.

If the carp is small - how to bake it
Small fish (up to kg) are best baked in foil. During baking, carp will release a lot of juice, so wrap it in several layers of foil, then place it on a baking sheet and send it to an oven preheated to 180 degrees. If you want the fish to become golden brown, unfold the foil 10 minutes before the end of cooking and continue baking.

How to bake carp with steaks
Clean the carp from scales and entrails. Remove the head, fins and tail. Rinse the carcass, cut into slices up to 5 cm thick and put in a mold. Sprinkle salt on top. Add chopped greens (celery and parsley) to this. Cover the form with foil and send it to the oven preheated to 190-200 degrees for 40-45 minutes. Then remove the foil and leave the carp in the switched off oven for another 5-7 minutes.

Fkusnofakty

Carp is considered a bony fish: it has many small bones. So that after baking they are less felt, longitudinal cuts must be made on the carcass. The more cuts there are, the better the fish will bake. In addition, thanks to the cuts, the carp will be better salted and evenly saturated with aromatic spices.

Carp, like other freshwater fish, smells of mud. Lemon, onion and herbs will help get rid of this unpleasant smell. Just stuff the fish with onion rings, lemon wedges and sprigs of dill or parsley. There will be no trace of the smell of mud, and the fish will acquire spicy notes. Remember that lemon zest will give carp a pronounced bitterness. If you do not want the fish to be bitter, remove the zest, and only then cut the lemon into rings and stuff the carp.

To make the carp acquire a beautiful golden color, before sending the fish to the oven, grease it with olive or any other vegetable oil. The same effect can be achieved by lubricating the fish with a thin layer of mayonnaise. Simultaneously with carp, you can bake potatoes, carrots, mushrooms. Serve this dish hot.