Carp baked in the oven
4 servings
60 minutes
Baked carp is a classic dish of European cuisine, known for its tender, juicy meat and rich aroma. Since ancient times, carp has been considered a royal fish and held an honored place at festive tables. In this recipe, the fish is prepared with aromatic spices, green onions, and dill, giving it a fresh taste with light herbal notes. Baking in foil preserves the juiciness of the flesh, while the final uncovered stage allows for an appetizing golden crust. The dish is perfect for a family dinner or a festive gathering and pairs wonderfully with potatoes, vegetables, or light white wine. Each piece is a harmony of flavor that combines tenderness and spicy richness.
1
Prepare the products and clean the fish.
- Carp: 1 piece
2
Remove the gills from the fish and rinse.
3
Also remove the entrails and wash thoroughly.
4
Use a sharp knife to make diagonal cuts on both sides of the fish.
5
Place the carp on a baking tray or in a baking dish, rubbing spices inside and out.
- Fish seasoning: 1 tablespoon
- Salt: 1 teaspoon
6
Take 0.5 bunches of dill and onion.
- Dill: 1 bunch
- Spring onion: 1 bunch
7
Put inside the fish.
- Dill: 1 bunch
- Spring onion: 1 bunch
8
Measure the required amount of foil.
9
Cover the dish with fish tightly.
10
Bake in the oven for 15 minutes at 180 degrees.
11
Remove the foil after 15 minutes.
12
Bake the carp until golden brown for about 15 more minutes (cooking time depends on the size of the fish; you can check readiness with a fork by separating the flesh or tasting it at the thickest part).
13
Carefully transfer the cooked carp to a dish and serve it at the table.