Ingredients for cooking carp in the oven
- Freshly gutted carcass fish gutted fresh medium size 1 piece
- Fresh parsley 1 large bunch
- Large onions 1-2 pieces
- Salt to taste
- Ground black pepper to taste
- 1 medium lemon
- Head garlic medium size 1 piece
- Butter 70-80 grams
- Main ingredients
- Serving 2 servings
Cutting board, Knife, Baking tray, Oven, Food foil, Saucer, Middle bowl, Plate - 3 pieces, Serving dish, Kitchen gloves
Cooking carp in the oven:
Step 1: prepare the onion.
We peel the onion from the husk with a knife and rinse it under running water. After that, put 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.
The head of garlic is peeled off the top husk with our hands and laid out 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 2-3 parts and after that we put it on a clean plate.
Step 3: prepare the lemon.
We wash the lemon under running water and put it on a cutting board. Cut off the ends of citrus and after - cut the component into circles. We shift the lemon circles on a clean plate.
Step 4: prepare the greens.
We wash the greens thoroughly under running water, shake off excess fluid and act according to the desire, or chop the parsley coarsely on a cutting board, or immediately put it on a clean plate.
Step 5: prepare the fish.
Carp is a freshwater fish of the cyprinid family and very often has a river smell of mud. Therefore, it is important to cook it in spices and with other aromatic components, for example, parsley or garlic. And due to the fact that the carp is very tasty, it is worth tinkering with it in order to taste a tender fish. We wash the gutted carp in running water on all sides and put it in a clean bowl. Attention: cooking fish is necessary without scales, but it is possible with the head to make the dish look appetizingly beautiful.
Step 6: prepare the butter.
We spread 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 with the bright side up, so that after - you do not have to wash the container for a long time. After - put the fish on the foil. Rub it inside and out with a small amount of salt and black pepper. Inside the carp we spread pieces of butter, as well as half the onion rings, part of the greens and half of the lemon circles. On top of the fish we spread the remains of vegetables and lemon, and next to them the heads of garlic. We cover all this beauty with a small piece of food foil.
Put the baking sheet in the oven, heated to a temperature 200 ° C bake for 30-40 minutes depending on the size of the carp itself. Over this period of time, the fish will give the river smell to the vegetable components, and itself will absorb their aroma. In addition, carp meat will become soft, juicy and very tender.
After the allotted time, we take out the baking sheet with kitchen tacks and set aside to cool slightly. After that, carefully transfer the carp with a kitchen spatula to a chopping board, take out the greens and onions from the fish, and cut them into portions with a knife. We shift the dish onto a flat plate and can serve it to the table.
Step 8: serve the carp in the oven.
As soon as the carp in the oven is ready, we serve it to the table until it has cooled down. As a side dish, mashed potatoes or a salad of fresh vegetables are perfect.
- Sazana before baking can be cut into portioned pieces and cook it in this form. Then it will be baked from all sides and will be much juicier.
- The fish can be baked with potatoes. To do this, cut the vegetable into circles and spread on the bottom of the pan, after - lay out the fish itself.
- For cooking carp in the oven, fish should be used only fresh. And in order to determine the freshness of fish, first of all, it is necessary 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 smell and not be damaged on all sides.