Carp baked in foil turns out juicy, tender and tasty. Thanks to such heat treatment, the marinade used and the components that complement the carcass, the fish loses its characteristic aroma (which many do not like) and becomes especially tasty.

How to cook carp in the oven?

Baking carp in the oven in foil is a simple process, but requires adherence to a certain technology that helps obtain the correct result. When starting to implement one of the recipes, you need to remember the following:

1. The fish is gutted, always removed from the gills and, if desired, from the tail and fins.
2. Wash the prepared carcass well and dry thoroughly with paper towels or napkins.
3. Baking of small seeds will be facilitated by frequent transverse cuts along the back.
4. Before heat treatment, the carp is marinated using a classic mixture of lemon juice, salt and pepper or resorting to more complex compositions according to the recipe.
5. You can determine how long to bake carp in the oven by knowing the weight of the carcass. For a kilogram fish, 30 minutes is enough, of which 10 minutes should be allocated for browning after turning away the edges of the foil.

How to bake whole carp in the oven?

Using this basic recipe, according to which the entire carp will be cooked in the oven in foil, you can create your own culinary masterpieces, supplementing the dish with spices, seasonings and products to suit your taste and individual preferences. Even different proportions of classical components will give a new result.

Step-by-step video recipe

• carp – 1 piece;
• vegetable oil – 3-4 tbsp. spoons;
• lemon – 0.5 pcs.;
• onions – 2 pcs.;
• mayonnaise (optional) – 100 g.
• salt pepper.

1. The prepared carp is rubbed with salt and pepper, sprinkled with lemon juice and left for 30 minutes in the refrigerator.
2. Half of the onion is placed in the form of a pillow on foil, a quarter is seasoned and placed in the belly.
3. The fish is placed on the onion, greased with oil and, if desired, mayonnaise, and the remaining onion half rings are laid out on top.
4. The whole carp is cooked in the oven in foil for 30-40 minutes at 200 degrees.

Carp in sour cream in the oven

Carp baked in sour cream in the oven is a classic of the genre, which has long established itself as an incredibly tasty delicacy that has no competition in its segment. When cooked, the fish holds its shape better and has a richer taste if it is first browned in an oiled frying pan on both sides.

• carp – 1.5 kg;
• sour cream – 150 g;
• tomato – 2 pcs.;
• onions – 2 pcs.;
• salt, pepper, spices for fish.

1. Prepare the carp, rub it with salt, pepper and spices, and leave it in the cold for 40 minutes.
2. The fish is fried in a frying pan and transferred to a bed of onions laid out on foil.
3. Place the remaining onions and tomatoes nearby, grease the fish outside and inside with sour cream and bake for 40 minutes at 200 degrees.

Carp in the oven with potatoes

Carp baked in the oven in foil with potatoes is especially delicious. The following recipe will help you prepare and appreciate the benefits of this variation in dish design. Not only fish is tasty, but also potato slices - when soaked in juices, they acquire an amazing aroma and richness.

• carp – 1.5 kg;
• potatoes – 1 kg;
• sour cream – 250 g;
• cheese – 150 g;
• onions – 3 pcs.;
• lemon – 0.5 pcs.;
• salt, pepper, fish spices, oil.

1. Prepare the carp and marinate it in lemon juice with salt, pepper and spices.
2. Place the fish on a baking sheet lined with foil, after placing onion rings on it.
3. Potato mugs, seasoned to taste and mixed with onions, are placed nearby.
4. Lubricate the fish and vegetables with salted and seasoned sour cream, cover with a second sheet of foil.
5. After 50 minutes, the carp baked in foil with potatoes will be ready.

Stuffed carp in the oven

Baked carp with rice in the oven will decorate any table. In this case, the filling is supplemented with mushrooms, which can be replaced with fried carrots or other vegetables of your choice. Pre-marinating the prepared fish carcass will improve its taste characteristics, make it more aromatic and piquant.

• carp – 1.5 kg;
• rice – 0.5 cups;
• mushrooms – 200 g;
• cheese – 150 g;
• onions – 2 pcs.;
• sour cream – 100 g;
• lemon – 0.5 pcs.;
• salt, pepper, seasonings, oil.

1. Fry mushrooms and onions in oil, add boiled rice and seasonings.
2. Rub the carp with salt and pepper, sprinkle with lemon juice, and leave for 30 minutes.
3. Fill the belly of the fish with the filling and place the carcass on an oiled sheet of foil and wrap it.
4. After 40 minutes of baking, the carp in the oven in foil will be ready.

Carp baked in the oven with vegetables

Carp with vegetables in the oven will be juicy, nutritious and bright in taste. In this case, onions and carrots fried in vegetable oil are used to fill the carp. If desired, the vegetable composition can be expanded by adding fresh tomatoes cut into slices and slightly fried bell peppers.

• carp – 1.5 kg;
• carrots – 250 g;
• onion – 200 g;
• lemon juice – 2 tbsp. spoons;
• salt, pepper, dill, oil.

1. Lemon juice is mixed with a tablespoon of oil and salt, a teaspoon of pepper.
2. Rub the resulting mixture onto the fish carcass, inside and out, and leave for half an hour.
3. Fry onion half rings and carrot half circles in oil until soft, fill the carp belly with vegetables, and chop with a toothpick.
4. Bake the carp with vegetables in the oven in foil for 40 minutes at 200 degrees.

Carp in the oven with lemon

Carp baked in the oven with lemon acquires a piquant sourness and completely loses the characteristic fishy aroma inherent in many river inhabitants. In this case, the fish is placed on a bed of lemon slices, alternating them with ginger slices and rosemary sprigs, which will only enhance the spicy taste of the dish.

• carp – 1.5 kg;
• lemon – 2 pcs.;
• ginger and rosemary sprigs - to taste;
• seasonings for fish - to taste;
• salt pepper.

1. Rub the carp with a mixture of salt, pepper and seasonings and leave for 20-30 minutes.
2. A pillow of lemon, ginger and rosemary is placed on the foil, and the fish is placed on it.
3. Thin lemon slices are inserted into the abdomen and cuts on the back.
4. Wrap the foil and bake the fish for 35 minutes at 200 degrees.

Baked carp in foil with corn

Lovers of dishes with a sweet note will love the following recipe. Delicious carp in the oven is prepared with rice and canned sweet corn, which gives the fish a special sweetish taste. The filling is often supplemented with green or fried salad onions and seasoned with dry aromatic herbs.

• carp – 1.5 kg;
• lemon – 0.5 pcs.;
• boiled rice – 200 g;
• corn – 300 g;
• onion - to taste;
• Italian herbs - a pinch;
• salt, pepper, dill.

1. The fish is marinated with lemon juice, salt and pepper to taste.
2. Boiled rice is mixed with corn, onions and herbs.
3. Fill the fish belly with the filling, chop it off with toothpicks and place it on dill sprigs in foil.
4. Bake carp with corn in the oven in foil for 40 minutes.

Oven baked carp pieces

If you need to save time, cook the carp in pieces in the oven. With this design, the heat treatment time can be halved. The fish can be baked simply with a minimum set of spices: salt and pepper, or supplemented with onions, carrots, potatoes, lemon and sprigs of fresh herbs.

Carp can be prepared in different ways: baked whole, stuffed, cutlets. The main thing is to choose the recipe that suits you and prepare the fish correctly so that it is juicy and tender.

Baked carp is not only tasty, but also a filling, low-calorie dish. But to make the fish tasty, you need to know some of the nuances of its preparation. For example, you should first decide on the purchase of a carcass. Fresh fish have red gills and bulging pupils.

It is important to remember some features of baking. For example, it is better to marinate carp before cooking - this way the fish will not be too dry.

And before putting the dish in the oven, it needs to be heated to +180 degrees, in this case the fish will not burn and will be baked well.

Cooking time depends on the size of the carcass:

• fish less than 1 kg will be cooked in 50 minutes;
• from 1 to 1.5 kg - in 60 minutes;
• fish weighing up to 3 kg is baked for two hours.

There are also several nuances that will help you make the dish very tasty:

1. Before cooking the carp, rub it with salt. In this case, the scales will better fall off.
2. To prevent the carcass from curling during cooking, you need to make an incision in the skin.
3. To prevent the foil from being damaged, remove the fins.
4. If during preparation you damaged internal organs, especially the gall bladder, you should thoroughly rinse the carcass with water, sprinkle the fish with salt, and rinse again after 20 minutes.

Carp baked whole in the oven

Calorie content per 100 g: 111 kcal.

Do you want to get a delicious and appetizing dish for dinner without spending a lot of time and food on it? In this case, use this recipe, since you will need a minimum of ingredients to prepare it.

The ingredients are as follows:

• parsley and dill to taste;
• salt and spices to taste;
• 1 tbsp. mayonnaise;
• 4 onions;
• 1 large carp;
• 1 egg;
• 1 tbsp. oils

Preparation:

1. First, prepare the fish: clean it of scales, remove the gills, rinse, and make cuts with a knife.
2. Insert lemon slices into it.
3. Cut the onion into rings.
4. Grease a baking sheet with oil.
5. Place the onion and sprinkle with mayonnaise.
6. Place the carp carcass on top and rub with spices.
7. Lubricate the empty belly with mayonnaise, put greens there.
8. Sprinkle the fish with lemon juice and place in the oven for 70 minutes (temperature +180 degrees).
9. 20 minutes before the end of frying, brush the fish with beaten egg.

It is best to serve baked carp with stewed vegetables or potatoes.

Fish in foil - simple and tasty

Calorie content per 100 g: 120 kcal.

This recipe does not require the use of a large number of ingredients - everything you need can be found in the kitchen.

To prepare you need to take the following products:

• 1 lemon;
• 2 onions;
• 1 tsp oils;
• 1 medium carp carcass;
• ground black pepper and salt to taste.

The cooking technology is simple:

1. Cut up the carp, remove the internal organs and fins. It is worth leaving the head, so the fish will remain juicy.
2. Make cuts on both sides.
3. Generously coat the fish with spices, pour in lemon juice, wrap in a bag and place in the refrigerator for half an hour.
4. While the carp is cooking, peel the onions, cut them into half rings, then add them to the fish.
5. Place the onion on the foil, then the fish, sprinkle with the remaining onion rings.
6. Place in the oven for 50 minutes at +200 degrees.

Delicious stuffed carp

Cooking time: 120 minutes.

Calorie content per 100 g: 281 kcal.

If you want to please your guests, then prepare stuffed carp for them, because in this case the dish will turn out aromatic, tasty, and healthy.

You will need the following products:

• 2 eggs;
• 1 carrot;
• ground black pepper and salt to taste;
• 200 g buckwheat;
• 2 onions;
• 1 carp carcass;
• 20 g butter.

First you should prepare the carcass: clean the insides, remove the fins. Then rinse it thoroughly, rub with salt and spices and leave to infuse for 15 minutes. While the fish is marinating, grate the carrots and cut the onion into small cubes. Heat oil in a frying pan and fry vegetables in it until golden brown.

Boil buckwheat in a separate pan. When it is ready, put it in a frying pan with vegetables, also put a piece of butter and beaten eggs there, mix everything. After this, put the mixture into the fish, tie it with a thin thread and wrap it in foil.

Bake at +180 degrees for 50 minutes.

How to bake with sour cream and mushrooms

Cooking time: 70 minutes.

Calorie content per 100 g: 130 kcal.

Carp baked in sour cream will delight you with its unusual taste and juiciness. Moreover, it is advisable to cook the fish immediately along with a side dish; in our recipe it will be potatoes.

The following ingredients are needed:

• 100 g cheese;
• 200 g mushrooms;
• 2 tsp flour;
• 7-8 potatoes;
• 500 g fish;
• 2 tbsp. sour cream;
• ground black pepper, salt and mayonnaise to taste.

First, cut the fish: peel the skin, remove the fins, remove the internal organs, then coat it on all sides with seasonings and salt. Wash the mushrooms, chop finely, place in a preheated frying pan for 5-7 minutes, then add the onion. When the mixture has cooled slightly, mix it with mayonnaise.

Cover the baking sheet with baking paper, put chopped potatoes, onions, place carp on top and bake in the oven for about 20 minutes at +180 degrees - a golden crust should appear.

While the fish is cooking, make the sauce: put the sour cream in a saucepan, put it on low heat and, when it melts, add the flour, stirring constantly. Remove the container from the heat when the mixture thickens.

Remove the carp carcass, carefully pour the sauce over it, sprinkle grated cheese on top and bake again for 10-15 minutes.

Juicy fish up your sleeve

Cooking time: 90 minutes.

Calorie content per 100 g: 141 kcal.

To prepare, take the following products:

• 2.5 kg carp;
• salt and ground black pepper to taste;
• juice of 1 lemon;
• 80 g rice;
• 50 g butter;
• 1 carrot;
• 2 onions;
• 220 g mushrooms;
• 200 g walnuts;
• 2 pinches of thyme;
• 1 bunch of parsley;
• 2 tomatoes.

The cooking technology will be as follows:

1. Season the prepared carp with salt and pepper, sprinkle with lemon juice, and leave to marinate for half an hour.
2. Boil the rice until half cooked.
3. In a frying pan, fry grated carrots, finely chopped onions, mushrooms, nuts, and add salt.
4. Before removing from heat, add rice, pepper, thyme, herbs and finely chopped tomatoes to the container.
5. Mix the mixture and fill the carp carcass with it.
6. Secure the belly with a toothpick and rub with spices.
7. Place the carcass in the sleeve, add lemon slices and tomato slices.
8. Send to bake in the oven at +180 degrees for an hour.

Transfer the cooked carp to a plate and leave for another half hour before serving - in this case the dish will be even more tender and softer.

Fish should be included in the diet of any person who cares about their health. But some varieties can be called very expensive, while others are distinguished by the abundance of bones. And if you want to cook inexpensive and tasty fish, then choose carp!

Why carp?

Carp is an almost domesticated carp. Why is it so popular among the middle strata of the population?

• First of all, it's delicious. The pulp is tender and slightly sweet in taste, so it will appeal to children, adults and the elderly.
• Secondly, the bones are few in number, and this is also important.
• Thirdly, this fish can be called quite affordable.
• Fourthly, carp is healthy because it contains proteins, calcium, sodium, potassium, magnesium, phosphorus, as well as vitamins PP, E, B9, B1, B6, B1, B5 and A.
• And finally, this fish is low in calories. There are only 110-120 calories in 100 grams.

Choosing the perfect carp

How to choose carp? Please note the following points:

• It is advisable to buy fresh or even live carp. Some large supermarkets have aquariums of fish on display for everyone to see, so it will be easy to choose the right one. It is usually not the freshest carcasses that are frozen, which, moreover, are literally pumped with water to increase weight.
• If you purchase fresh or chilled carp, pay attention to its eyes. They should be clear and not cloudy.
• Examine the gills. When the fish are fresh, their color usually ranges from red to dark red or burgundy. But they cannot be light or gray, this will indicate staleness.
• Evaluate the smell. It should be fresh, characteristic of fish. If it is putrid, then the fish is definitely rotten.
• Press down on the carp. It should be elastic, and dents on its surface will indicate that the fish is rotten. If the tail bends when pressed, then the flesh is also stale and dried out.
• There should be no stains on the carcass. The scales should be dense and intact.
• If you are offered a cut carcass, then evaluate the pulp. It should be quite elastic and not separate from the bones. But it’s still better to do the cleaning and gutting yourself, since buying uncut fish will reduce the likelihood of infection with dangerous infectious diseases (after the integrity of the scales and skin is damaged, any microorganisms can get inside).
• The mucus on the surface of the scales should be transparent and homogeneous.

What to cook?

How to cook carp? Below are some interesting options.

Option one

Carp cooked in the oven will be healthy, tasty and juicy. Here's what you'll need:

• one large carp or two medium-sized ones;
• three cloves of garlic;
• half a lemon;
• a tablespoon of honey;
• parsley and dill;
• four tablespoons of sour cream;
• one tablespoon of mayonnaise;
• one egg;
• a little vegetable oil;
• pepper and salt to your taste.

Preparation:

1. The carp needs to be gutted and washed well.
2. Garlic should be peeled and chopped in any way. Chop the greens with a knife (the smaller the better).
3. Squeeze the lemon.
4. Mix lemon, a little salt and garlic and rub the carcass with this mixture on all sides. Place greens in the belly (you can also sprinkle them on top).
5. In a bowl, mix sour cream, liquid honey, egg and mayonnaise, add a little pepper and salt. Rub the carp with this mixture. Make several not very deep cuts on each side.
6. Grease a baking tray with oil and place the carcass in it. Bake it at 180 degrees in a preheated oven for about 30-40 minutes.
7. It will turn out very tasty!

Option two

This recipe involves cooking carp baked in foil.

List of required ingredients:

• one large carp carcass;
• one head of onion;
• half a lemon;
• olive oil;
• dill greens;
• ground black pepper and salt.

Description of the cooking process:

1. Cut the carp, cut off the head, remove all the insides, and clean the scales. Now sprinkle some lemon juice on it and leave it for 10 minutes to remove all the bad odors.
2. Peel the onion and cut into rings or half rings.
3. Finely chop the greens.
4. Rub the carp with salt, pepper and herbs.
5. Take the foil and brush it quite generously with olive oil.
6. Place half the onion in the foil in an even layer. Place the carcass on top and place the remaining onion on it.
7. Wrap the carp carefully so that there are no holes.
8. Place the wrapped carcass in a baking tray and bake in an oven preheated to 170-180 degrees for about half an hour or a little longer.

Option three

Try cooking juicy and delicious carp with vegetables. For this you will need:

• one large carp carcass;
• onion head;
• 300 grams of fresh mushrooms (you can use any);
• 2 bell peppers;
• one carrot;
• one tomato;
• half a lemon;
• vegetable oil;
• pepper and salt to taste.

Step-by-step instruction:

1. The carp must be gutted and cleaned, washed thoroughly, dried with a paper towel and rubbed with pepper and salt.
2. The lemon needs to be cut into thin slices. Cut each of them into two halves.
3. Make several shallow cuts in the carp carcass at an angle of approximately 45-50 degrees. Carefully place the lemon slices into them.
4. Squeeze the rest of the lemon and sprinkle the juice over the carp.
5. Peel the onion and cut into half rings or rings.
6. Peel the pepper from stalks and seeds, cut into rings.
7. It is best to grate carrots on a coarse grater.
8. Wash and cut the mushrooms (if they are large).
9. Tomatoes need to be cut into rings or slices.
10. Heat vegetable oil in a frying pan. First fry the onions and carrots in it. Then add mushrooms and bell peppers. At the end, salt everything, but don’t overdo it.
11. Place foil on the baking sheet, leaving a free end (you will cover the ingredients with it).
12. Place fried vegetables and mushrooms on the bottom, place tomato slices on them, and carp should be on top. Cover the fish with foil to ensure there are no holes.
13. Bake the carp with vegetables for about 40 minutes at 180 degrees.
14. Ready!

Some useful tips for housewives:

1. If you are thinking about what side dish to serve with carp, then almost any vegetables go perfectly with it: tomatoes, potatoes, zucchini, bell peppers, eggplants, and so on.
2. A whole carp carcass decorated with greens will look beautiful and appetizing. Use this idea for a beautiful table setting.
3. Do not cook the carp for too long, as the flesh may become rough and dry.
4. In principle, such fish can also be fried, boiled or stewed, but in the oven it turns out to be especially aromatic, juicy, tender and tasty.

Be sure to buy carp more often and treat yourself and your loved ones with healthy and tasty dishes!

To make the dish successful, it is important to buy good fish. Experienced housewives prefer to purchase live carp. If this is not possible, dry frozen fish will do. You need to defrost it immediately before cooking; it is best to leave the carcass in the refrigerator until it thaws on its own. Re-freezing is impossible; the fish will become dry and tasteless.

Fish intended for baking should be elastic, covered with smooth, shiny scales. The eyes of a good carp are clean, not cloudy, and the gills are bright red. A very important point is the slight smell of mud. It is characteristic of river fish and quickly disappears with pre-soaking or the use of seasonings and herbs.

When preparing, it is important to proceed step by step. The fish must be carefully prepared by completely removing the scales, removing gills, fins, entrails and films. Make frequent cuts on the carcass in the back area with a sharp knife, chopping the sharp spinal bones. After this procedure, fish can be eaten without the danger of choking.

Carp with herbs baked in foil: tasty and fast

To ensure that the fish turns out juicy and not dry, it is better to bake it whole.

• 1 kg of carp;
• 50 g fresh parsley;
• 4 cloves of young garlic;
• 50 g dill;
• 20 ml olive oil;
• sea ​​salt;
• ground lemon pepper.

Clean the carcass with a sharp knife or a special scraper, dry with a paper towel. Crush the garlic in a press, mix with lemon pepper and coarse salt. Rub the mixture thoroughly onto the fish inside and out. Coarsely chop the greens and place inside the carcass, leaving 2-3 branches for decoration.

Grease a sheet of foil with olive oil and place the prepared carp. Lightly sprinkle the top of the fish with vegetable oil, wrap the foil in an envelope and place the package on a baking sheet or in a roasting pan. Place the container with the fish in an oven preheated to 180 degrees. Medium-sized carp should be baked for 40-50 minutes over moderate heat.

In order for the fish to acquire an appetizing golden brown crust, 10 minutes before cooking, you need to unroll the foil and put the fryer back in the oven. To prevent the carp from drying out, you can water it with the resulting juice. It is better to serve the fish hot, with young boiled potatoes, garnished with sprigs of parsley and dill.

Carp with herbs baked in foil

Carp in sour cream: a simple recipe

River fish goes well with thick, slightly sour sour cream sauce. In this way, you can cook both a whole carcass and portioned pieces. Sour cream of any thickness and fat content is suitable. The more natural the product, the more delicious the dish will be.

To prepare you will need:

• 1 kg of carp;
• 1 glass of sour cream;
• large white onion;
• coarse sea salt;
• ground white pepper;
• juice of 0.5 lemon;
• 1 tbsp. l. flour;
• refined vegetable oil.

Clean the carp carcass from scales, gut it, remove gills and fins. It is convenient to clean large fish from the head, small fish are processed starting from the tail. Rinse the carcass thoroughly with running water and dry with paper towels. To remove the muddy smell characteristic of large carp, the fish can be sprayed with freshly squeezed lemon juice.

Rub the prepared carcass with coarse salt inside and out. Grease a sheet of foil with vegetable oil, place the fish on it and carefully wrap the edges so that the delicious juice does not leak out. Place the bundle in a roasting pan and place in an oven preheated to 200 degrees. After half an hour, the package can be unwrapped so that the fish is slightly browned. Continue baking for another 10-15 minutes.

While the fish is ready, you need to make sour cream sauce. Peel and finely chop the onion, then brown in a small amount of vegetable oil. When the onion becomes soft and turns golden, add sour cream and flour to the pan. Lightly salt the sauce, add pepper and stir until the mixture thickens.

Pour the sauce generously over the browned carp carcass and place in the oven for 5-7 minutes. Before serving, sprinkle the fish with freshly ground white pepper and garnish with a slice of lemon. As a side dish, you can prepare French fries or any baked vegetables. Light white wine goes well with carp in sour cream.

Carp in sour cream

Spicy fish with honey

A savory dish, ideal for a holiday dinner. As a side dish, you can serve a green salad or crispy potato croquettes.

To prepare you will need:

• 1 kg of carp;
• 100 g liquid honey;
• 200 g onions;
• butter;
• balsamic vinegar;
• coriander;
• sea ​​salt;
• ground black pepper.

Prepare the carp carcass: gut, clean, rinse and dry. Fry finely chopped onion in butter, stirring constantly. Add honey, balsamic vinegar, coriander seeds to the pan with the onions. Lubricate the fish inside and out with the sauce and set it aside to soak.

After half an hour, place the carp on a baking sheet covered with parchment greased with butter. Place the fish in a preheated oven and bake at 180 degrees for 35-40 minutes. Place the finished carp on a heated dish, garnish with herbs and lime quarters. Separately serve small boiled potatoes sprinkled with coarse sea salt.

Carp baked with mushrooms

Large carp is suitable for this dish; the taste will be more intense. To remove the taste of mud, after cleaning and washing the carcass, pour lemon juice diluted with water and leave for half an hour.

To prepare you will need:

• 1.5 kg carp;
• 1 kg of white onions;
• 200 g champignons;
• 0.5 lemon;
• sea ​​salt;
• ground lemon pepper;
• parsley.

The filling should be prepared while the carcass is soaked in lemon juice. Cut the onion into thin half rings, mushrooms into slices. Fry the products separately in vegetable oil. The onion should brown but not burn. For a more beautiful color, you can add a pinch of granulated sugar. Salt the mushrooms to taste and mix with finely chopped parsley.

Remove the carcass from the marinade and dry with a napkin, then rub with a mixture of salt and pepper. Place onions and fried mushrooms with herbs inside in layers. To prevent the mixture from falling out, secure the edges of the cut with wooden toothpicks. Use a sharp knife to make pockets on the skin of the carp and place thin slices of lemon with peel into them. Place the fish on a baking sheet and sprinkle with freshly squeezed lemon juice.

Bake the carp in a preheated oven for 20-30 minutes at 200 degrees. After the fish is ready, it should be left warm for 5-7 minutes, and then transferred to a heated dish and garnished with lemon slices. A green salad with vinaigrette sauce or baked new potatoes are suitable as a side dish.

Carp cooked with mushrooms

Carp with oranges

Connoisseurs of river fish will love carp with oranges in the Italian style. It is better to take fruits that are juicy, with a rich sweet and sour taste. Fresh thyme adds a spicy Mediterranean flavor.

Sweet and sour oranges complement the bland taste of fish well.

For preparation you will need:

• 1 medium-sized carp;
• 2 oranges;
• sea ​​salt;
• ground black pepper;
• 2 sprigs fresh thyme.

Clean the fish with a special scraper or a sharp knife, gut it, rinse thoroughly and dry with paper towels. Rub the carcass with coarse salt and ground pepper.

Squeeze the juice from 1 orange, cut the second into slices along with the peel. Finely chop the thyme sprig and add to the orange juice. Grease a refractory dish with oil, place the fish, pour the juice over it. Place circles of oranges on top in the form of scales.

Place the mold in the oven, heated to 200 degrees. Bake the fish for 40 minutes, basting from time to time with the released juice. You can serve the carp with potato casserole or steamed green beans. Garnish the dish with fresh thyme and a slice of orange.

Carp baked with nuts

Fish stuffed with nuts and pomegranate seeds has an unusual taste. You can serve it without a side dish, garnishing it with lemon slices and fresh herbs.

To prepare you will need:

• 1 medium-sized carp;
• 0.5 cups chopped walnut kernels;
• 1 cup pomegranate seeds;
• 2 onions;
• 0.25 tsp ground cinnamon;
• 1 tbsp. l. olive oil;
• salt;
• 3 cloves;
• ground red pepper.

Clean the carp, gut it, rinse with running water and dry with napkins. Leave the fish, rubbed with salt outside and inside, for half an hour.

Peel the onion and grind in a blender along with the fried walnut kernels. Add pomegranate seeds to the mixture and stir until completely smooth. Distribute the pomegranate-nut mass inside the fish. Place the carcass on foil greased with vegetable oil. It must be wrapped carefully so that the juice does not leak out. Place the fish on a baking sheet and place in the oven preheated to 180 degrees.

Bake the carp for 20 minutes, then unroll the foil and put the baking sheet back in the oven so that a beautiful crust forms on the fish. The carp should be served hot, accompanied by a glass of white wine.

Carp with nuts

Carp baked with vegetables: tasty and healthy

A very satisfying dish, suitable for a family dinner, which does not require any additional side dish. To make the taste more piquant, you can increase the amount of spices.

To prepare you will need:

• 1 kg of carp;
• 200 g carrots;
• 100 g onions;
• a bunch of dill;
• 2 cloves of garlic;
• 0.5 cups sour cream;
• vegetable oil;
• salt;
• ground white pepper.

Gut the carp carcass, clean it, rinse with running water and dry. After rubbing the salt and pepper mixture over the fish, set aside for 30 minutes.

Salt and pepper the sour cream, mix with chopped garlic and dill. Peel the carrots and grate on a coarse grater. Cut the onion into thin half rings. Fry the vegetables over moderate heat with a small amount of vegetable oil, making sure they do not burn. Add half the sour cream to the mixture and mix well. Stuff the carp with vegetables, securing the cut area with toothpicks.

Brush the fish on both sides with the remaining sour cream. Place the carcass on a sheet of foil and carefully wrap it in an envelope. Place the bundle in a roasting pan and place in an oven preheated to 200 degrees. Bake the fish for 30 minutes. Then carefully unfold the envelope, not allowing the juice to leak out, and put it back in the oven for 5-7 minutes. Garnish the finished dish with herbs and serve on a warm platter.

Black pepper can be replaced with white or lemon.

Carp is a healthy fish that is especially popular. It contains substances that have a beneficial effect on metabolism. Moreover, when cooked correctly, carp is also very tasty and aromatic. As a rule, this fish is fried, stewed or baked in the oven. The last method is one of the most common, since during cooking, beneficial substances are preserved, and the fish turns out more tasty and juicy. It is important to choose the right fish for cooking, as its taste depends on this.

How to choose the right carp

It is best to choose fresh fish for baking. Frozen fish will end up being less healthy, juicy and tasty. The carp's gills should be light pink or light pinkish in color. In no case should they have a gray or black tint. It is worth paying attention to the smell. Fresh fish will not have a sour or unpleasant odor.

How to bake carp in the oven with vegetables and sour cream

Thanks to this recipe, you will get tasty and juicy carp, which can be eaten along with vegetables. During cooking, you can add any additional spices if desired.

What you need to cook carp:

• Carp 1.5 kg.
• Sour cream 20% fat 200 gr.
• Onions 2 pcs.
• Carrot 1 pc.
• Lemon 1 pc.
• Champignons 300 gr.
• Salt and pepper to taste.
• Vegetable oil.

Sequencing:

• Prepare the carp for cooking. To do this, wash it and remove the scales, head, gills, fins and, if desired, the tail. It is also necessary to remove the entrails and rinse the fish with water again.
• Rub the carp with lemon juice, salt, pepper and additional spices (optional) on both sides. Let the fish sit in a cool place for 20-30 minutes.
• Cut the onions and carrots into cubes, cut the champignons into slices. Fry vegetables and mushrooms in vegetable oil in a frying pan for 5-7 minutes until browned. It is best to add the onions to the pan first, then the carrots and mushrooms. 2-3 minutes before cooking, reduce the heat to low and simmer the mixture under the lid.
• Place foil on a baking sheet and place carp on top. Add the fried mixture of vegetables and mushrooms to the belly. Then close it in any way possible so that the juice does not leak out during cooking. To do this, you can use thread or toothpicks.
• Make parallel vertical cuts on the back of the carp and place lemon slices in them. Then coat the fish with sour cream.
• Preheat the oven to 180 degrees and place the carp there. Cook it for an hour until done. During cooking, you can turn the carp over to the other side to coat the other side with sour cream.
• Once cooked, remove the strings or toothpicks and serve the carp along with the filling.

Before serving, the dish can be additionally decorated with herbs.

How to bake carp in the oven with lemon and vegetables

Carp prepared according to this recipe turns out to be lighter and more dietary, with a delicate taste.

Ingredients:

• Carp 700-800 gr.
• Onions 1 pc.
• Carrot 1 pc.
• Lemon 1 pc.
• Salt and pepper to taste.
• Vegetable oil.

Sequencing:

• The carp needs to be scaled and the entrails, head, fins and gills removed. Then rinse it with cool water.
• Cut onion, carrots and lemon into half rings.
• Place foil on a baking sheet and mark chopped onions and carrots on it. Then you need to lay out the carp and put lemon slices inside. After this, the fish needs to be salted and peppered on both sides. Then pour oil on top and wrap the carp in two layers of foil.
• Place the carp in foil in an oven preheated to 180 degrees for 35-40 minutes.

The carp can be decorated with foil or sprinkled with additional lemon juice before serving.

To prepare delicious baked carp, you will need to choose the right carp and choose the recipe. Baked carp goes well with potatoes and other vegetables, as well as rice and buckwheat porridge.