Carp baked with nuts, pomegranate seeds and spices

6 servings

60 minutes

A festive option, where the carp needs to be stuffed with a fragrant mixture of onions, walnuts and pomegranate seeds. Be sure to give the finished carp a golden crust at the end, removing it from the foil.

Energy value per serving

• Calories: 309.7
• Proteins: 20g
• Fats: 22.3g
• Carbohydrates: 9.4g

Ingredients

• Carp: 1 pc
• Crushed walnuts: 0.5 glass
• Pomegranate seeds: 1 glass
• Onion: 2 head
• Ground cinnamon: 0.3 tsp
• Salt: to taste
• Ground red pepper: to taste
• Olive oil: 1 tbsp
• Carnation: 3 pc

Cooking steps

1. Clean the fish, gut it, rinse it in cold running water, rub it with salt, and leave it for 30 minutes.

   Required ingredients:

   • Carp: 1 piece
   • Salt:  to taste

2. Chop the onion and nuts in a food processor.

   Required ingredients:

   • Onion: 2 heads
   • Crushed walnuts: 0.5 glass

3. Add spices, pomegranate seeds to the onion and nut mixture and mix.

   Required ingredients:

   • Ground cinnamon: 0.3 teaspoon
   • Pomegranate seeds: 1 glass
   • Ground red pepper:  to taste
   • Carnation: 3 pieces

4. Grease the carp body with oil, place it on a sheet of foil, stuff it with the prepared mixture, wrap it in foil, and send it to the oven preheated to 190 degrees for 15 minutes. Then unwrap the foil and leave it in the oven for another 5-7 minutes until a golden crust forms.

   Required ingredients:

   • Olive oil: 1 tablespoon

5. Serve with lemon and herbs.