Cooking whole silver carp in the oven in foil. Silver carp baked in the oven. Envelope with fish

Prepare all the necessary ingredients. Cut half a lemon and half an orange into thin half rings. Wash the peppers, remove stems and seeds, cut into strips. Peel the carrots and cut into thin rings. Wash the tomatoes and cut into 4 parts. Place all prepared vegetables and citrus fruits on a baking sheet (if desired, the baking sheet can be greased with vegetable oil).

Clean the silver carp from scales, remove the entrails and gills. Wash well, especially inside - the belly should be clean, light, without a black film. Make deep cuts on top at a distance of 3-4 cm.

Rub the fish well inside and out with a mixture of salt and pepper. Also add salt and pepper to the cuts, insert thin slices of half a lemon. Fill the belly with parsley sprigs and half an orange slices.

Place the whole carcass of silver carp on a baking sheet on top of the vegetables and place in an oven preheated to 180 degrees for 45-50 minutes.

Fragrant fish with a delicate taste is ready.

Cut the silver carp into portions and serve hot.

As you can see, baking a whole silver carp in the oven is not particularly difficult, and the result will definitely please you and your loved ones.

Cook with love!

Bon appetit!

Silver carp belongs to the carp family. This harmless fish (it feeds on phytoplankton and algae) is, however, distinguished by its considerable size. The average specimen weighs four kilograms, and the largest specimen ever caught reached 40 kg. But the most delicious are young fish. They have few bones and a lot of lean, tender meat. The calorie content of silver carp is only 86 units, so this type of fish is included in diets. Silver carp meat is very filling. Plus it's very useful. In cooking, this fish is absolutely problem-free. It doesn’t fall apart in a frying pan, doesn’t dry out in the oven, you can use it to cook fish soup, smoke it, or make canned food. But this baked fish is especially tasty. in the oven is the topic of our article. Below are different ways to bake this fish. We will also give recipes for making homemade silver carp preparations.

With tomato sauce

Baking fish is valued by chefs because with this method of heat treatment, the maximum of nutrients is preserved, and harmful fat can be omitted from the dish at all. In addition, using the silver carp recipe in the oven, we save ourselves from the need to choose bones. When baked, they become so soft that it is impossible to choke on them. Small bones generally dissolve in the meat. In addition, in the oven we can cook fish and side dish on one baking sheet, that is, we save our time. The silver carp must first be cleaned and gutted. Then we will make a cut along the ridge and divide the carcass into two parts. Mix two tablespoons of tomato paste and vegetable oil. Squeeze four cloves of garlic into it. Place the silver carp on a baking sheet lined with foil. Lubricate it with thick tomato sauce. Peel 0.5 kilograms of potatoes and cut into slices. Mix it with two tablespoons of vegetable oil and a pinch of dried basil. Place the potatoes next to the fish. Place in the oven, preheated to two hundred and twenty degrees. Bake for half an hour.

With lemon sauce

This recipe for silver carp in the oven is no less complicated than the previous one. Finely chop the onion, pour in the juice of two lemons and mix with 2 tablespoons of mayonnaise. Apply this mixture thickly to a cleaned, gutted and cut into two pieces of silver carp carcass. Let it marinate for a quarter of an hour. During this time, we will peel a kilogram of potatoes and cut them into slices or circles. Place the silver carp on a baking sheet lined with foil. Fill the remaining space with potatoes. Cut one large tomato into circles. Let's put them on the silver carp. Let's salt and pepper the dish. Place the baking sheet in the preheated oven. Bake at two hundred and twenty degrees for about forty minutes. During the process, sometimes we open the oven door and pour the juice released from the fish over the potatoes.

On a pillow of onions, under a blanket of cheese

Using this recipe for silver carp in the oven as a basis, you will get a delicious holiday dish that can be served with boiled potatoes or mashed potatoes. Mix the juice of one lemon with a pinch of salt and your favorite fish spices. Cut the silver carp into portions. Leave to marinate in the prepared mixture. Chop two onions and lightly fry in a spoon of vegetable oil. Place on the bottom of a baking sheet or baking dish. Bread the silver carp pieces in flour and fry over high heat to form a golden brown crust. Place the fish on a bed of onions. Sprinkle chopped dill on top (half a bunch will be enough) and pour in one hundred grams of sour cream. Place the dish in the oven, which we preheat to two hundred degrees. After twenty minutes, take out a baking sheet and sprinkle its contents with grated hard cheese (at least one hundred grams, but more is possible). When a ruddy cap forms, serve the fish to the table.

With sour cream sauce

This time we will have silver carp, entirely cooked in the oven: we’ll just clean and gut the fish. Rub it with salt and spices. Finely chop two onions and four cloves of garlic. Stuff some of the vegetables inside the carcass along with pieces of butter (50 grams). Cut two tomatoes into circles. Line a baking sheet with foil. Place the fish and place the tomato mugs and the remaining onions and garlic next to them. Pour in half a glass of sour cream. Place in the preheated oven for half an hour or a little longer. This dish is good served with mashed potatoes or buckwheat porridge.

Envelope with fish

Silver carp will turn out even juicier and more tender in the oven in foil or a culinary sleeve. In this recipe we will use only steaks, while we will keep the head and tail of the fish for the fish soup. Rub portioned pieces of silver carp thoroughly with salt and spices. Leave for at least twenty minutes. Chop the onion into half rings, and cut one large carrot into circles. Cut the foil into large strips. On one part of them we place a silver carp steak, covering the fish with chopped vegetables. Add a small amount of vegetable oil. We wrap the foil in the envelopes so that the contents do not fall out. We put it in the oven at two hundred degrees. After about forty minutes, tear the foil on top and open the envelopes. We put it back in the oven for another quarter of an hour so that the fish gets a golden brown crust.

We fillet the fish and cut into small pieces. Marinate for an hour in salt and spices. Place a bay leaf at the bottom of the prepared jars. Fill the dishes with fish. Cover them with foil. Preheat the oven to 150 degrees. We put the banks. As soon as the silver carp secretes juice and boils, reduce the temperature to 110 C. In this state, we leave future canned silver carp, prepared at home, for five hours. Then fill the jars to the top with hot vegetable oil. Cover with foil again and put them in the oven for half an hour. Then seal with metal lids and set the jars to cool, turning them upside down.

This fish makes a good balyk. The cut silver carp should first be salted with spices and herbs, placed under pressure in a cool place for three days. Then it needs to be soaked for about six hours, changing the water two or three times. Then let it dry in a draft for two days. And finally, smoke using alder chips. After cooling, the fish should hang in the draft for about two more days. Then the smoked silver carp will be moderately fatty, with a characteristic smoky smell.

If at the moment you are wondering how to cook silver carp, then you are already very lucky. The fact is that silver carp goes on sale very rarely, so those who know a lot about this fish make advance orders so that the seller leaves it for them.

Any fisherman will say that catching a silver carp is a great success, since it does not bite either a worm or other food. This fish feeds exclusively on plankton. And despite everything, it grows to large sizes.

Its meat is tender, soft, without foreign odor. Apparently, diet has an effect. But, paradoxically, its meat is very fatty. So much so that when gutting, layers of fat are removed along with the entrails. Many housewives simply throw it away. But it is very healthy and is similar in composition to sea fish oil. Maybe that’s why silver carp is recommended to be included in diet and children’s menus, and also to be eaten by those who have problems with the gastrointestinal tract.

Subtleties of cooking baked silver carp

Since silver carp meat is very fatty, they try to bake it rather than fry it. When baking, the meat is saturated with fat, so it does not dry out, but remains soft and juicy.
For the same reason, silver carp is often baked with potatoes, which easily absorb fish oil and turn out very tasty.
Silver carp goes well with onions, carrots, and tomatoes.
An essential ingredient is lemon. It is lemon juice that enhances the taste of fish, destroys the fishy smell, and adds the missing piquancy.
When preparing silver carp, do not get carried away with spices and herbs. A classic bouquet of spices, which includes pepper, dill, bay leaf and salt, is enough to give the fish a delicate aroma. Instead of salt and pepper, you can use any fish seasoning in which all the spices are selected in ideal proportions.
There is no need to lubricate the silver carp with anything before baking: thanks to the fat, an appetizing crust will appear on it.
If you like to bake fish with some kind of sauce, use sour cream or ketchup. But it’s better to avoid mayonnaise, as the fish will turn out to be very oily.
You should not use garlic seasonings either. The smell of garlic does not go well with silver carp meat.
Silver carp can be baked whole (if it fits in the oven), stuffed with vegetables or porridge. It can be cut into large steaks and baked, topped with sour cream or sprinkled with cheese.
This fish is often baked in foil. Then all the juice remains inside a kind of container and the meat turns out to be especially tender.
Silver carp is a bony fish. But his bones are very large, they are easy to remove, so many people take this fact calmly.

Silver carp baked in sour cream in the oven

Ingredients:

silver carp – one carcass weighing 1 kg;
lemon – 1 pc.;
seasoning for fish – 6 g;
low-fat sour cream – 60 g;
salt;
green dill - 2 sprigs.

Cooking method

Clean the fish. Silver carp has very small scales, so this procedure must be carried out carefully. Cut off the head (it will be used for soup), cut the belly, gut it. Rinse the fat and set it aside. Wash the carcass in cold water. Pat dry with paper towels.
Rub all sides and inside with fish seasoning. Sprinkle with lemon juice.
Place the fish on a baking sheet covered with foil. Place two lemon slices inside the fish. Place sprigs of dill and fat removed from the abdomen there.
Mix sour cream with a pinch of salt. Spread it on the silver carp.
Preheat the oven to 180°. Place the baking sheet with the fish there and bake for 40 minutes.

Silver carp baked with vegetables in the oven

Ingredients:

silver carp – 1 pc. (1 kg);
lemon – 1 pc.;
onion – 300 g;
carrots – 150 g;
tomatoes – 250 g;
seasoning for fish – 4 g;
salt;
sour cream – 60 g;
bay leaf – 1 pc.;
ketchup – 60 g;
salt.

Cooking method

Clean the silver carp, gut it, cut off the head, and wash the carcass.
Rub with spices on all sides and sprinkle with lemon juice. Leave for twenty minutes to marinate.
Chop the onion into thin half rings and cut the carrots into thin slices. Cut the tomatoes into slices.
Line a baking sheet with foil. Place the fish. Place some of the onions, tomatoes and carrots inside the carcass. Add bay leaf and 2-3 lemon slices. Distribute the remaining onions, carrots and tomatoes around the fish. Place the fat removed from the fish on them.
Mix sour cream and ketchup in a cup. Pour this sauce over fish and vegetables.
Place in a preheated oven. Bake for 40-45 minutes at 180°.

Silver carp baked with potatoes in the oven

Ingredients:

silver carp – 1 piece;
potatoes – 400 g;
onion – 200 g;
carrots – 100 g;
pepper;
salt;
bay leaf – 1 pc.;
lemon – 0.5 pcs.;
sour cream – 140 g;
seasoning for potatoes – 4 g;
young dill – 20 g;
vegetable oil – 10 g.

Cooking method

Clean the silver carp, gut it, wash it, dry it. Rub with salt and pepper, sprinkle with lemon juice.
Cut the onion into half rings, chop the carrot into strips.
Boil the potatoes until half cooked. Cool. Cut into thick slices.
Place the fish on a greased baking sheet. Place some onions and carrots inside, as well as 2-3 slices of lemon.
Place potatoes around the fish. Sprinkle with potato seasoning. Place the remaining onions and carrots on the potatoes. If there was fat inside the fish, cut it into pieces and place it on top of the vegetables.
Mix sour cream with salt and chopped dill. Cover the fish with this sauce.
Place in the oven and bake for 50 minutes.

Silver carp baked in the oven in foil

Ingredients:

silver carp - carcass;
onion – 150 g;
carrots – 150 g;
tomatoes – 250 g;
dry white wine – 50 ml;
seasoning for fish – 4 g;
black pepper, optional;
cheese – 90 g.

Cooking method

Cut the prepared silver carp crosswise into wide steaks.
Pour over white wine and sprinkle with fish seasoning. Leave to marinate for 15 minutes.
Chop the onion and carrot into strips, cut the tomatoes into slices.
Take a sheet of foil and place a layer of carrots in the middle. Place the steak on it. Cover it with onions. Place 2-3 mugs of tomato on the onion.
Lift the edges of the foil, tightly connect them together in the form of a dome, leaving enough free space inside for steam.
Place the sealed steaks on a baking sheet. Place in the oven. Bake for 25 minutes at 170°.
Then open the foil, leaving sides on all sides. Sprinkle the fish with grated cheese.
Continue baking for another 15 minutes.
Serve in foil.

Silver carp with soy sauce, baked in the oven

Ingredients:

silver carp – 1 piece;
soy sauce – 20 g;
paprika – 5 g;
lemon juice – 40 g;
sugar - a pinch;
vegetable oil – 10 g;
fresh grated ginger – 1 tbsp. l.;
seasoning for fish – 5 g.

Cooking method

Cut the cleaned and gutted fish across the carcass into slices.
In a bowl, mix soy sauce, paprika, fish seasoning, grated ginger, sugar and lemon juice. Marinate the fish in this marinade for one hour.
Place on a baking sheet lined with foil and greased with oil.
Place in the oven, bake for 35 minutes.

Advice. To make the fish more juicy, cover it with foil while baking. Remove the foil 10 minutes before the end of cooking.

Note to the hostess

If the fish is not very large and you are going to cook it head on, gut it without cutting the belly. To do this, cut the head down to the spine, remove the entrails through the resulting hole, and rinse the carcass thoroughly. Be sure to remove the gills, otherwise the fish will taste bitter.

Cut the fish into steaks before it is completely thawed. Then the pieces will turn out more neat.

If you marinate fish with the addition of soy sauce or fish seasoning, you can do without salt at all.

If you bake fish in foil, leave room for free air circulation, then the fish will cook faster.

This is mainly due to the set of spices and herbs, the special composition of the marinade sauce, as well as the quality of the ingredients in the baked dish. In this material we will look at just a few delicious ways to bake a whole silver carp in the oven.

Silver carp with tomato sauce

According to this recipe, it is recommended not only to peel and gut the fish carcass, but also to “open it” in the manner of tobacco chickens. This means that the silver carp must be cut along the ridge and the large bone removed (due to this, the fish will cook faster).

Silver carp is not the bony fish. If desired, small bones can be selected. Treat the fish with salt and spices and set aside for now. Tomato dressing will go:

2 tbsp. lie tomato paste,
2 tbsp. lie sunflower oil,
crushed garlic - 4 cloves,
dry basil (tomatoes and basil are a classic combination).

You can add sugar and other spices to taste.

Place the fish on the salt, fillet side up.

Water the silver carp thoroughly with tomato dressing. Cooking silver carp in the oven in this way will last 30-40 minutes (depending on how dense the carcass is). That's it, all that remains is to bake it and then enjoy the amazing taste of the fish.

Quick recipe with tomatoes

We just clean, gut, wash and treat the silver carp with spices. Chop the onion and garlic, cut the fresh tomatoes into thick rings.

We place the silver carp on foil, add onion, garlic and cubes of butter (several) into the belly. Cover the carcass with tomatoes and leftover vegetables. We lift the edges of the foil like a boat and fill all our beauty with sour cream. Bake for at least 35 minutes.

Silver carp on a garlic-onion bed

And here is silver carp baked in the oven. Take a medium-sized fish carcass (about one and a half kilograms). Clean, gut, rinse, dry, rub with spices and herbs and set aside for now.

Cut the onion into rings, cut the lemon into half rings, and divide the head of garlic into cloves.

Remove the zest from half an orange. Place a piece of foil on a baking sheet. Now we put onion rings, here and there cloves of garlic, sprinkle everything with orange zest (spices to taste).

We place the fish carcass on the pillow, insert a lemon into the slits on the back, and place a couple of slices in the belly. We wrap the edges of the foil: we make a “candy” and put it in the oven. Whole silver carp baked in the oven, baking time – 40-60 minutes.

Then take out the fish, open the foil, sprinkle a dry mixture of fragrant herbs on top and put it in the oven for a few more minutes to brown.

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Silver carp is a very tasty and cheap fish. It can be found on all shelves in all stores across the country. This distribution is due to the fact that silver carp is a numerous inhabitant of our waters. But it is also a very unpretentious fish, and that is why it can be bred in special nurseries without any problems. You can prepare a lot of different dishes from silver carp. But before that you need to choose it correctly.

How to choose fish?

First you need to understand that this species, like any other fish, has certain storage standards. That is why it is quite difficult for a beginner in cooking to choose this product right away.

If you have the opportunity to buy live fish, then it is better to take advantage of it. This will be the freshest product you can choose.
When purchasing, pay attention to the eyes. They should be completely transparent and watery. If you see fish with cloudy or dry, sunken eyes, then it is better not to buy this product.
Gills are the most accurate indicator of freshness and quality. In healthy silver carp they are bright pink or deep red. Black, gray and brown colors indicate that the fish has been on the shelf for a long time or has suffered some kind of viral disease during its lifetime.
Pay special attention to the scales. In silver carp it is tightly attached to the skin. Lightly stroke the scales. If it falls off, it means that the fish has spoiled due to being in the store for a long time. The color of these scales should also be light, even, and without spots.
You can also press lightly on the surface of the fish to check. On a fresh one, there will be no traces left in the place of pressure, but on a spoiled one there will be a dent.
Smell is probably the most reliable way to check fish for quality. The smell of fresh silver carp should not be disgusting and should not have a hint of ammonia.
If you choose fillet, then be guided by your eyesight and pay attention to color and saturation.

These were the simplest methods to determine the freshness of the product you are about to buy. Because half the success of a dish is fresh ingredients.

Baking recipes

Once you have chosen the product you need, you can proceed to cooking. Let's consider how and with what it is better to bake silver carp in the oven.

With potatoes

Everyone will like silver carp baked with potatoes and soy sauce.

Products:

silver carp fillet – 4 pcs.;
potatoes – 500 g;
tomatoes – 3 pcs.;
onion – 1 pc.;
garlic – 3 cloves;
lemon – 1 pc.;
soy sauce – 80 ml;
salt, pepper - to taste;
parsley, dill - to taste;
olive oil – 150 ml.

First you need to marinate the fillet. To do this, rub it with salt, pepper and lemon juice. Place the fillet in a separate bowl and pour in soy sauce. Cover with cling film and place in the refrigerator. At this time, peel the potatoes, cutting them coarsely. Chop the onion and tomatoes.

Take out a baking sheet and cover it with foil. Then grease the foil with olive oil. Lay out the onions as the first layer. Salt and pepper it. Lay out the next layer of potatoes, cut into pieces. We carry out the same actions. Place this baking sheet in the oven at 150 degrees for 10 minutes.

Then we take it out and move it to the edges, making a place for the fish in the center. We take the marinated fish out of the refrigerator and place it in the middle of the baking sheet. Sprinkle generously with parsley and dill on top. Pour in the crushed garlic and sprinkle with olive oil again.

Then cover the top with another layer of foil and place back in the oven for 30 minutes at 170 degrees. It is best served with a side dish of vegetables.

Stuffed

To prepare stuffed silver carp with vegetables and mushrooms, take:

whole carcass – 2 kg;
spices - to taste;
onions – 2 pcs.;
carrots – 3 pcs.;
soft cheese – 300 g;
champignons – 200 g;
sunflower oil – 100 ml;
mayonnaise – 100 g.

First of all, take a frying pan with high sides. Finely chop the onion and grate the carrots on a medium grater. Fry until golden brown, sprinkled with vegetable oil. At this time, coarsely chop the champignons and place them in a frying pan. After you have finished frying the vegetables, grate the hard cheese and add it to the pan. Stir and leave to cool.

Then we move on to the fish. It is necessary to cut the abdomen and wash the internal cavity. After you have done this, stuff the whole fish with fried vegetables and cheese. We sew up the abdomen with cotton thread. Take a baking sheet, grease it with vegetable oil and place coarsely chopped onion on it. We place silver carp on this onion bed. Top with mayonnaise and sprinkle with cheese. Place the baking sheet in the oven for 1.5 hours at a temperature of 160 degrees. Serve to the table.

With soy sauce

Silver carp baked with soy sauce is prepared from two silver carp fillets.

For seasonings and sauce use:

garlic – 3 cloves;
lemon – 1 pc.;
salt, pepper - to taste;
soy sauce – 150 ml;
vegetable oil – 100 ml;
spices - to taste.

First you have to finely chop the lemon and crush the garlic. Pour soy sauce into a separate bowl, add chopped lemon, spices, garlic, salt and pepper. Then mix it all and dip the fish in this marinade. Grease a baking sheet, place the marinated fish on it, and place in the oven for 40 minutes at a temperature of 170 degrees.

Steak

You can cook silver carp fillet (steak) very tasty in a honey-mustard marinade.

Products:

silver carp steak – 900 g;
mustard granules – 100 g;
honey – 200 g;
lemon – 1 pc.;
sunflower oil – 60 ml;
spices for fish – 50 g;
salt, pepper - to taste.

First of all, mix salt with fish spices and rub the silver carp steak with it. Next you need to squeeze out lemon juice and mix with honey and mustard. Mix everything well and put the fillet in this marinade for 1-1.5 hours. At this time, the fish should be turned over several times so that it is completely saturated with the marinade. Cover with foil and place in the oven for 30 minutes at 190 degrees. Before serving, you can decorate with herbs.

With vegetables

To prepare this spicy dish you will need the following ingredients:

silver carp – 400 g;
potatoes – 200 g;
carrots – 2 pcs.;
onions – 2 pcs.;
cauliflower – 200 g;
garlic – 5 cloves;
greens - to taste;
sunflower oil – 60 ml;
salt, pepper - to taste;
curry - to taste;
soft cheese – 300 g.

The first step is to finely chop the greens and mix them with spices and curry. Crush the garlic and add to the herbs. Next you need to rub the fish with this herb. Place the silver carp in a baking dish, sprinkle with coarsely chopped onions and coarsely chopped carrots. Scatter the cauliflower and potatoes evenly on top. Grate the cheese, sprinkle everything with vegetable oil and place in the oven for 45 minutes at 180 degrees.

Calorie content

Let's look at the nutritional value of silver carp.

Fats

This is a rather “fatty” fish, since the young carcass consists of 15 percent fat, and this figure only increases with age. But don’t be afraid of this, because per 100 g of product there are only about 90 kilocalories. And the amount of indigestible fat does not exceed two grams.

Carbohydrates

Silver carp almost does not contain them. There are only 0.5 g of carbohydrates per 100 grams of product.

Squirrels

This is the element that this fish is truly rich in. So, per 100 grams there are as many as 10 grams of protein. Such a large amount has a positive effect on the development of the central nervous system, accelerating the transmission of electrical impulses in the human body.

Proteins

This type of fish is a godsend for people involved in sports due to its large amount of protein. There are about 12 g of protein per 100 grams of product.

Nutritional value per 100 g of product

calorie content 86 kcal;
proteins 19.5 g;
carbohydrates 0.2 g;
fats 0.9 g;
vitamin A 34 mcg;
vitamin E 2.65 mg;
vitamin B1 0.04 mg;
vitamin B2 0.11 mg;
vitamin B3 (PP) 2.8 mg;
sodium 78 mg;
calcium 29 mg;
phosphorus 213 mg;
sulfur 210 mg.

Benefits and harms

This type of fish has a fairly impressive list of beneficial properties. Probably the most important of them is that this fish helps reduce blood sugar and cholesterol. This property is due to the fact that the fats it contains have a huge supply of Omega-3 and Omega-6. It is these two elements that help our body strengthen and overcome all kinds of ailments.

Silver carp meat is also included in a huge number of diets, as it is low in calories, but at the same time very nutritious. And research by American and Japanese scientists has confirmed that the microelements contained in this fish, especially fluorine, iodine and bromine, prevent mutations in cells and normalize the functioning of the central nervous system. It should also be noted that this fish actively promotes the restoration of skin cells, thereby making it healthier and younger. This amazing effect is ensured by the large presence of collagen. This is why silver carp can often be found in the diets of people suffering from dermatological diseases.