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.
Calories309.7kcal
Proteins20grams
Fats22.3grams
Carbohydrates9.4grams
Carp
1
pc
Crushed walnuts
0.5
glass
Pomegranate seeds (arils)
1
glass
Onion
2
head
Ground cinnamon
0.3
tsp
Salt
to taste
Ground red pepper
to taste
Olive oil
1
tbsp
Cloves
3
pc
1
Clean the fish, gut it, rinse it in cold running water, rub it with salt, and leave it for 30 minutes.
- Carp: 1 piece
- Salt: to taste
2
Chop the onion and nuts in a food processor.
- Onion: 2 heads
- Crushed walnuts: 0.5 glass
3
Add spices, pomegranate seeds to the onion and nut mixture and mix.
- Ground cinnamon: 0.3 teaspoon
- Pomegranate seeds (arils): 1 glass
- Ground red pepper: to taste
- Cloves: 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.
- Olive oil: 1 tablespoon
5
Serve with lemon and herbs.
