Whole carp baked in the oven recipe. Carp baked in the oven: preparing a healthy dish on fish day. Festive dishes from carp

If you are lucky enough to get a large carp or carp, like me, then be sure to bake it. Carp with potatoes in the oven is simply delicious! This dish is enough for dinner for the whole family, but if you love potatoes, then increase the amount of potatoes in the ingredients so that there is enough for everyone. My family prefers fish over vegetables, so I use less potatoes.

If you buy fish, be sure to buy only live fish and do not believe the sellers’ stories that they just “fell asleep”! Ideally, it would be great to catch such a carp yourself, but few people will succeed.

So, let's prepare all the ingredients and start cooking! Peel and rinse the vegetables immediately, put them in a container with water so that the potatoes do not darken.

We clean the carp from scales, rinse it in water and cut the fish’s belly from below, removing the entrails. If there is caviar or milt in the carcass, save it for the dish, rinsing it in water. Carefully scrape off the black film from inside the carcass, if there is any, as the film is very bitter and will ruin the entire taste of the cooked fish. Once again, wash the carp outside and inside.

Line a baking dish with foil or a sleeve and grease with vegetable oil. Cut the onion into rings and place it in a mold - it will become a “pillow” for the fish.

Season the carp with salt and pepper outside and inside.

Cut the potatoes into slices and add them to the pan along with the fish. Be sure to brush the surface of the carcass with vegetable oil to get a golden brown crust. Place the carp and potatoes in the oven at 200 C for 50 minutes.

In the middle of baking, brush the fish again with the juice that has released and bake until done. Remove the pan from the oven and let cool slightly.

Then transfer to a platter and serve along with vegetables.

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:

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.
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.
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.
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 carp carcass - 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:

carcass of carp - 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.

Rating: (1 Vote)

You can cook carp in different ways: fry, stew, bake, boil fish soup, and so on. I offer a recipe for carp baked in the oven with fresh herbs, carrots and onions. It turns out very tasty and beautiful: carp is baked on a bed of carrots and onions! There is no need to fry or additionally bread the fish - it’s simple! Get to work!

To prepare carp baked in the oven, we will need:

Carp - 0.5 kg (net weight, fillet - ideal)
Onion - 1 head
Carrots - 1 pc.
Sour cream - 2 tbsp. spoons
Chicken egg - 1 pc.
Fresh herbs - 1 bunch (dill, parsley)
Pepper
Olive oil - 1 tbsp. spoon
Baking dish
Food foil

How to bake carp in the oven

Preheat the oven to 190°C. Peel the onion and cut it into half rings. We also peel the carrots and cut them into slices 2-4 mm thick. Spray the baking dish with olive oil. We place a layer of carrot circles on the bottom, with onion half rings on them - this is a substrate for our carp. Finely chop fresh herbs.
If you have a whole fish, it must be gutted and cleaned. But it is better to use ready-made fillets. We wash the carp fillet, blot it with paper towels to absorb excess moisture, cut it into portions and put it in a cup. Salt and pepper to taste, let sit for 10-15 minutes.
Place the carp in a baking dish on top of a mixture of carrots and onions. Sprinkle fresh herbs on top, which will help get rid of the specific smell of fish.
Prepare the filling sauce: beat the egg with a pinch of salt, add sour cream and mix thoroughly. Cover the carp with dressing sauce, cover the baking dish with foil and place in the oven for 45 minutes. After half an hour, the foil can be removed to allow the fish to brown, or leave until the end of the baking process if you want the carp to be more juicy.

And now our carp, baked in the oven, is ready!

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Add vegetables to cooled buckwheat. Taste for salt and pepper. Finely chop the greens and add to the filling. Mix everything. All that remains is to prepare the carp for baking.

Cooking carp in the oven

They say that gefilte fish is 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.

Place the filling tightly into the belly of the fish. It can be pinned with toothpicks so that the filling does not fall out, or tied with culinary thread. To make the finished dish tender and soft, we use a baking bag: this way, neither the filling nor the fish will char, but will be cooked in two modes at once - baking and steaming. Coat the top of the carp with mayonnaise or sour cream, put it in a bag and tie its ends tightly. Place in the oven for an hour. After this time, we take out the bag and carefully cut it with scissors from the top. Open the edges of the bag and put the fish back in 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, let it 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're planning a holiday menu, take a look at the following recipes that can be made from your catch.

Today on the World Wide Web you can find quite a large number of recipes for carp in the oven, and they are all so different that sometimes you don’t know which one is better to prefer. We decided to simplify your task and tell you how to cook carp in the oven whole and in portions with various options for filling it.

Carp baked in foil

Ingredients:

Lemon – 1 pc.;
Carp – 3 kg;
Fresh tomatoes – 2 pcs.;
Onion – 1 pc.;
Carrots – 1 pc.;
Sour cream – 4 tbsp. spoons;
Dill – 1 medium bunch;
Spices and salt to taste;
Olive oil – 2 tbsp. spoons.

Cooking method:

The first step is to prepare the carp. To do this, it is cleared of scales, its entrails are removed, and its fins are cut off. The processed fish is thoroughly washed and placed whole on a baking sheet, which is previously covered with foil. The carcass is thoroughly rubbed on all sides with pepper, salt and other favorite seasonings.

Sprinkle the carp with olive oil and proceed to the vegetables, with which we will stuff our fish later. First, cut the washed and then dried tomatoes into small slices, chop the peeled onion into “feathers,” and cut the lemon and carrots into thin slices. We need sour cream to coat the inside and surface of the carp. Then, in a separate container, mix carrots, tomatoes and onions, which we sprinkle with a little salt. Fill the inside of the fish with the prepared mixture. With the remains of vegetables, you need to do the following - just lay them out next to the carcass on all sides.

We cut the surface of the fish, and in the resulting “pockets” you need to place one slice of lemon. We place several sprigs of dill on a baking sheet; in this case, it is used only for flavor, so there is no need to chop it finely (after the fish is cooked, the already dehydrated dill is thrown away). Cover the baking sheet with a second piece of foil on top, then place everything in a pre-heated oven. The carp is baked at 180 degrees for about 60 minutes, although the size of the fish also affects the cooking time.

To do not damage the integrity of the carp, put it on a tray and decorate with lemon, vegetables and herbs. If desired, this colorful “still life” can be supplemented with cranberries. This fish is served in portions and served with the usual side dish. You can serve it with potatoes or rice.

Carp with nuts and prunes

Ingredients:

Carp – 2 kg;
Bacon - 2 strips;
Onion – 2 pcs.;
Sweet pepper - pod;
Pickled cucumber – 2 pcs.;
Fresh tomatoes – 2 pcs.;
Walnut – 0.5 cups;
Prunes - a handful;
Seasonings and salt.

Cooking method:

After The carp will be cleaned of scales, fins and tripe; make a couple of shallow cuts on its back. Cut the bacon and stuff it into the belly of the fish. Toss the carp in the seasonings and then place it on a baking sheet. And boldly start processing vegetables, chop them finely and fry in a frying pan for a few minutes. Add crushed dried fruits and nuts there. With the resulting mixture and prunes, it is necessary to completely cover the fish in a dense layer. Bake for an hour, do not forget to periodically water the carp with the resulting sauce. Prepare the finished dish maybe cucumbers. It will turn out delicious, try it!

Carp with vegetables

Ingredients:

Carp – 2 kg; Mayonnaise – 4 tbsp. l.; Korean carrots – 150 gr.; Onion – 1 pc.; Water – 1 liter.

Cooking method:

We take an already prepared carp (washed, peeled and with the gills removed) and thoroughly chop its back with a knife. You can also make cuts along the fish. Having thoroughly mixed the water with mayonnaise and a few drops of vinegar, dip our carp in it so that it does not smell like mud, and leave for 15 minutes. While it is soaking, let's prepare the roots for the filling. Finely chop the peeled onion, pour boiling water over it and add a little salt. When our fish is infused in brine, we will start stuffing it. We fill the carp in layers with Korean carrots and onions. If you don’t have such carrots, then take a regular one, grate it and mix it with seasonings and mayonnaise, preferably with a high fat content. In principle, the result is the same. You can choose the seasoning to your taste.

But to prevent the filling from falling out, we secure the fish with toothpicks. Now you can put the dish to bake– Preheat the oven to 180 degrees and set the carp for 30 minutes. After he will be covered with a golden crust, take out the fish and sprinkle with grated cheese. We put our dish back in the oven until the cheese is completely melted. Usually this will take a few minutes.

It is very important to cook carp correctly, because its juiciness and aroma depend on it.