Carp fish baked in the oven. Stuffed carp in the oven in foil - how to cook carp in the oven in the home kitchen

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

When purchasing you need to pay attention to the following:

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

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

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

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

How to deliciously cook carp in the oven in sour cream

Ready carp in the oven in sour cream

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

To prepare you should take:

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

Preparation

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

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

Recipe for baked carp with potatoes

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

Ingredients:

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

Preparation

Baked stuffed carp

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

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

Preparation

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

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

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

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

Carp with lemon and herbs baked in foil

Cooking time:

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

Ingredients:

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

Step by step process:

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

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

Carp with crispy crust, baked in foil

Time:

Ingredients:

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

Step by step process:

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

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

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

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

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

Carp marinated in white wine and soy sauce

Time:

Ingredients:

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

Preparation:

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

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

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

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

Carp on a potato bed in foil

Time:

1 hour 30 minutes.

Ingredients:

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

Step by step process:

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

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

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

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

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

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

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

Stuffed carp baked in foil

Time:

1 hour 40 minutes.

Ingredients:

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

Cooking process:

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

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

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

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

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

On a note:

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

Carp steaks

Time:

Ingredients:

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

Detailed Process:

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

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

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

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

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

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

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

On a note:

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

A traditional side dish in dishes baked in the oven is vegetables. For example, a recipe for carp baked in the oven with tomatoes, celery stalks and bell peppers. Treat the carp steaks with spices and place them on greased foil.

Chop the vegetables coarsely.

In a separate container, mix a few tablespoons of mustard (preferably prepared) and lemon juice. Dip celery in this sauce. Place the pepper and celery mixed with the fish (not on top). The remaining mustard sauce can be poured onto the fish.

Cover with a second sheet of foil. Bake for half an hour. Take out the baking sheet, remove the top sheet of foil, add the tomatoes and brown the fish in the oven for another 15 minutes.

The main side dish for fish is carp with potatoes in the oven. Potatoes can be added to fish whole, in slices, in the form of chips, cubes, or straws. The baking time of the fish and potatoes depends on the quality of the side dish.

We offer a quick way to bake fish with a side dish: fish fillet with potato strips.

We fillet the carp. We treat the blanks with spices and place them in a baking container, pre-greased with vegetable oil. Cover the fish with potatoes, cut into strips, and salt and pepper.

Sprinkle with flour, add water or fish broth, sprinkle with breadcrumbs, pour over a small amount of melted butter and bake. The carp with potatoes will take about 35 minutes to cook in the oven (depending on the thickness of the potato layer).

Festive dishes from carp

The most festive fish dish is stuffed carp baked in the oven. The fish can be served whole hot or as a cold appetizer. Stuffed carp baked in the oven recipe with stewed cabbage is prepared like this.

We clean and gut the fish carcass. We make the incision not along the abdomen, but along the ridge. We wash the carp, dry it and treat it with spices. In a frying pan, saute the onions in a small amount of oil until golden brown.

Add sauerkraut to the frying pan and simmer.

Add finely chopped carp innards (fat, liver, caviar) to the prepared vegetable mixture. We bring it to readiness. Salt and pepper to taste. We stuff the fish carcass with minced meat. Lubricate with vegetable oil. Place a sheet of parchment or foil on a baking sheet.

It is better to lay it on a pillow of onion rings. Bake the carp for more than an hour. When serving, garnish with herbs, pieces of vegetables, and mayonnaise-based sauce.

Stuffed carp is prepared in the oven in foil in the same way, only to get a golden crust on the fish, after baking you need to keep the fish unfolded for another 15 minutes.

Carp with sour cream in the oven. You can simmer fish in sour cream sauce or use a thick sour cream-based sauce as a dressing to coat fish preparations.

Carp with sour cream in the oven includes sauteed mushrooms with onions and carrots, a bed of potato slices. At the end of cooking, you can sprinkle the dish with grated cheese and leave for another 15-20 minutes until a cheese crust forms.

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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.

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.

1. The scales of the fish should not have spots or other defects. It should be smooth and covered with clear mucus.
2. 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.
3. 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.

1. 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.
2. 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.

How to prepare a carcass

Before preparing the dish, 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.

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

• 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.

1. Cut the carcass in advance, remove the fins and rinse well.
2. Coat it with spices in the required quantity and set aside for 10 - 15 minutes.
3. Peel the onion and rinse under running water, and then cut into half rings.
4. Rinse the dill and parsley and chop finely.
5. Place foil on a baking sheet and grease it generously with oil.
6. After this, place some of the onions and herbs in foil and place on top of the carp. Place the rest inside the fish.
7. Close the foil so that there are no gaps (the aroma may escape through them).
8. 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. At the same time, onions and herbs should be removed from it.

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.

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

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.

1. Wash the potatoes, peel them and cut into slices.
2. Peel the onion, wash it and cut it into half rings.
3. Remove the core and seeds from the pepper, wash and cut into cubes.
4. Grease a baking sheet generously with oil and place potatoes with onions and peppers on it.
5. Place the carp on top of the vegetable bed.
6. 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.

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.

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.

1. 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.
2. Boil the mushrooms. If they are dried, then first place them in water for 50 minutes. After that, chop finely.
3. Boil the rice in salted water.
4. Boil the eggs, peel and cut into slices.
5. 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).
6. Mix rice, eggs, mushrooms with onions and fresh herbs in a deep plate, then add salt and mix everything thoroughly.
7. Place foil or baking paper on a baking sheet. Place the carcass on it and grease it with a small amount of sour cream.
8. 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.

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.

1. Prepare the carcass so that it looks like an open book, but do not remove the scales.
2. Cut it between the ribs and coat it well with spices and lemon juice, then set it aside for 20 to 25 minutes.
3. Wash all vegetables, peel and cut into rings and circles.
4. Mix onion with mayonnaise.
5. 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.
6. Transfer the fish with vegetables to a wire rack and place it in an oven preheated to 170 degrees.

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.