Carp baked in the oven in foil with herbs and butter

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Necessary products. The carp needs to be large enough to fit on the baking sheet. We also need foil.

2. STEP 2

   

   We clean the carp from scales, cut it, cut off the fins. I also had to trim its tail, otherwise it wouldn’t fit on the baking sheet. We make portion cuts. Squeeze the lemon juice and pour it evenly over the fish inside and out.

3. STEP 3

   

   Then rub on all sides with a mixture of salt and spices. Remove in cool weather for an hour. At this time you can have a snack.

4. STEP 4

   

   Then we spread a large sheet of foil on a baking sheet (I usually tear off two pieces and combine them, rolling them with a seam), grease generously with oil. Place the fish on top. Place half the oil inside, distributing it evenly.

5. STEP 5

   

   Cut the onion into large feathers. We put greens and onions inside the fish, and place the rest of the onions next to it (you also need to stuff a bunch of greens into your head).

6. STEP 6

   

   Brush the top with the remaining oil and wrap tightly in foil.

7. STEP 7

   

   Place the baking sheet in a cold oven and turn it on at 190 degrees, cook for 50 minutes. After this, open the foil, turn on the top heat or grill and brown the carp for about ten minutes. This is how delicious it turns out!

8. STEP 8

   

   Cool slightly, remove the onions and herbs (we no longer need them and transfer the fish to a dish. Bon appetit!

Comments on the recipe

Natalia M

14.08.2023

4.7

I had two small carapaces for baking. I didn’t make portion cuts; my husband and I ate them for two. In the belly of the fish I put regular onions, parsley and green onions, there was no dill. I also smeared the inside with lemon juice, I really like using lemon juice when preparing any fish, it perfectly removes the smell and gives the fish freshness and sourness. I was surprised by the use of butter. Only I didn’t lubricate the carcasses with it, but laid the pieces right on top of the carapaces. I didn’t wrap it tightly in foil, I laid the sheet in the mold, and covered it with a second one on top. The greens and lemon helped a lot, the taste and smell of the fish were wonderful. And butter gave an unusual taste and softness to the fish. When serving, I decorated the carp with purple onion rings; they were used as an appetizer for the main course) I liked the recipe, thank you!

Irena

14.08.2023

4.9

I really like to cook meat and fish this way, so I stole carp in foil into my book with pleasure! Thank you!!

Nat27

14.08.2023

4.5

The recipe is wonderful, but there is a simpler and cheaper one

Irina

14.08.2023

4.5

Yummy! I often bake fish, I love it very much. Try stuffing it through the back, removing the backbone and cleaning out the belly. If you lay out the fish like a boat, all the stuffing will remain in it and nothing will leak out or fall out.

Ira

14.08.2023

4.5

IrenDV, does this mean that after baking and before eating, throw away everything from the fish? The fish must be very tasty - with sourness from the lemon, with such a spicy aroma. <br /><br />Thank you very much for the recipe!<br /><br /><br /><br />

Ina

14.08.2023

4.6

very tasty!!!