Carp baked with oranges
4 servings
45 minutes
Carp baked with oranges is a refined dish of Italian cuisine that combines the freshness of citrus and the tenderness of fish. Italians are known for their love of seafood and aromatic ingredients, and this recipe is no exception. The orange adds a slight acidity and sweetness to the carp, balancing its rich flavor. Thyme adds notes of freshness and spice, making the dish even more sophisticated. Baked under foil, the carp remains juicy and tender, while pieces soaked in orange juice give it a special charm. This dish is perfect for a family dinner or festive table, offering an atmosphere of Italian hospitality and culinary mastery.
1
First, the carp needs to be cleaned and gutted, and the gills removed. Then we wash the fish and dry it inside and out.
- Carp: 1 piece
2
We rub the carp with salt and pepper.
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
3
Cut one orange into rings or half-rings, cut the second in half and squeeze out the juice (you can use a juicer). Add thyme to the juice to taste (I added half a teaspoon).
- Oranges: 2 pieces
- Thyme: 0.5 teaspoon
4
Preheat the oven to 200 degrees. Place the fish on a baking sheet, stuff it with oranges and pour thyme juice over it (if there are leftover orange slices, they can be placed on the carp), cover with foil and bake in the oven for 40 minutes.
- Oranges: 2 pieces
- Thyme: 0.5 teaspoon
