Golden carp baked with garlic and pesto
6 servings
60 minutes
Baked golden carp with garlic and pesto is a true gastronomic delight from French cuisine, combining simplicity of preparation with exquisite flavor. The delicate texture of the carp unfolds under the rich aroma of garlic and fresh pesto, creating a harmony of taste nuances. Grated parmesan mixed with mayonnaise forms an appetizing golden crust that adds a crispy note to the dish. The French appreciate baked fish for its rich taste and health benefits, serving it with light salads and white wine. This recipe is perfect for festive dinners and family evenings, pleasing the eye and awakening the appetite even before the first forkful. Its rich flavor and tender texture make it worthy of attention from fine dining enthusiasts.
1
Wash the carp and make deep, frequent cuts along the top of the fish with a sharp knife. This will help get rid of small bones.
- Carp: 2 kg
2
Chop the garlic, mix it with pesto, and rub it all over the carp, making sure to get plenty into the cuts and belly. Salt, pepper.
- Garlic: 1 head
- Pesto: 2 tablespoons
3
Mix mayonnaise with cheese and thoroughly coat the fish.
- Mayonnaise: 2 tablespoons
- Grated Parmesan cheese: 50 g
4
Place in a preheated oven at 200°C for about 40 minutes until golden brown. You can cover the fish with foil for 15 minutes to prevent burning.
