We decided to bake a successfully caught fish from the family of common carp? The presented recipes of dishes will help to reveal all the subtleties and nuances of obtaining a “tasty” result, eliminate possible errors and doubts about how to cook carp in the oven.

Recipe for baking slices with mayonnaise and onions

It’s not difficult to get a delicious baked dish, given the peculiarities of heat treatment of fish.

Ingredients Composition:

  • carrots - 1 pc.;
  • olive oil - 50 ml;
  • turnip onion - 2 pcs.;
  • flour;
  • fresh mayonnaise - 100 g;
  • carp - up to 1.5 kg;
  • pepper, salt, a mixture of spices.

Cooking method:

  1. We put on rubber gloves, put the fish on a table laid with thick paper. In order not to prick, we separate the fins with scissors, remove the scales with a scraper or spoon. Cut the belly of the individual, remove the insides and the brown film. Well wash the product, dry with paper towels.
  2. We separate the head of the carp, after removing the gills. Since this part of the carcass is not involved in our process, we send it to the freezer for later use.
  3. We divide the fish into large parts. We take into account a simple rule: the smaller the pieces of the carp, the more juice we lose during the baking process.
  4. Season the fish with salt, pepper and spices, leave to marinate for a while.
  5. We clean the vegetables, shred: onions in the form of half rings, carrots - in strips. Fry food in olive oil until golden brown.
  6. We spread the pieces of fish on a baking sheet treated with vegetable fat. Place the cooked vegetable fry on top, process it with a thick layer of mayonnaise. We send the dish for 40 minutes to the oven (180 ° C). We get the dish after the formation of a bright appetizing crust.

Serve hot fish with a light vegetable salad.

How to cook whole carp in foil

Metal paper gave us a lot of opportunities for tasty and wholesome cooking of dishes from the inhabitants of the water kingdom.

Grocery list:

  • onions - 150 g;
  • carrots - 150 g;
  • carp - 1.5 kg;
  • soy sauce - 50 ml;
  • lemon;
  • lean oil - 50 ml;
  • salt, pepper, herbs.

Features of the preparation:

  1. We clean and cut the fish. We leave the head, and get rid of the tail. I wash the carp well, thoroughly get wet with napkins, then make transverse cuts on the sides of both sides of the carcass. In this way we cut sharp bones.
  2. Pour the fish with soy sauce, season with salt, leave to marinate for half an hour.
  3. We free the onion from the husk, shred the half rings. Chopped carrots in circles. We place part of the vegetables along with sprigs of parsley inside the carp. Insert the halves of the lemon slices into the transverse "notches" on the sides of the fish.
  4. Cover the baking sheet with double oil-foil. We spread a layer of chopped vegetables, we place carp on them. The edges of the metal paper are tightly joined in the shape of a ball so that the top sheet does not touch the fish.
  5. We send the dish for an hour in the oven (180 ° C). Open the foil 15 minutes before the end of the process, finish cooking after the formation of a delicious pink crust on the fish.

We take the filling from the abdomen of the carp, serve it hot.

In sour cream

To obtain a gourmet dish, we will certainly use homemade sour cream, which will give the fish a slight sourness and special tenderness.

Necessary components:

  • onion - 2 pcs.;
  • carp - up to 1 kg;
  • clove of garlic;
  • thick sour cream - 100 g;
  • sweet carrots - 1 pc.;
  • half a lemon;
  • lean oil;
  • pepper, salt, herbs.

Cooking process:

  1. Since carp is a medium-fat product, a variety of sauces perfectly complement the taste of the dish.
  2. Squeeze the juice of half a lemon on the prepared carp, processing it and the inside of the fish.
  3. We place sour cream, salt and pepper in a bowl, squeeze a clove of garlic through a press, carefully mix the sauce.
  4. Finely rub the carrots into the bowl. Add the chopped onion in half rings, chopped greens. Season the products with a small amount of sour cream, the filling obtained fill the belly of the fish.
  5. We cover the form with foil, lay out a layer from the bulb divided into thin slices. We place the carp on top, pour it with the remaining sauce. Wrap the ends of the paper, send the container for an hour to the oven (180 ° C).

Carp fish in sour cream literally struck us with a delicious bouquet of combined flavors and delicate aromas.

Baked carp with vegetables

To make the dish bright, expressive and most delicious, we add fish with cauliflower and other vegetables.

The list of components:

  • onions - 2 pcs.;
  • nonfat cream - 170 g;
  • carrot;
  • vegetable oil - 50 g;
  • carp - 500 g;
  • white pepper, coriander - 5 g each;
  • nutmeg powder - 4 g;
  • cloves of garlic - 4 pcs.;
  • cauliflower - 100 g;
  • soy sauce - 15 g;
  • Russian cheese - 50 g;
  • zucchini - 70 g.

Cooking Method:

  1. We divide the peeled, gutted, washed carp into steaks.
  2. Free the onion from the husk, cut into rings, then in quarters. From the zucchini we extract the seed and pulp, leaving only the hard part of the vegetable. Coarsely rub the peeled carrots.
  3. We sort the cabbage into inflorescences, cut it into small pieces, boil it in slightly salted water for 7 minutes, then remove it from the liquid.
  4. We divide the fish steaks in half (you can use the fillet), sprinkle the product with soy sauce, season with the spices listed in the recipe, and leave for pickling.
  5. In a heated frying pan with oil, we sip onions and carrots, after two minutes, send to a plate. In the same dish we heat the zucchini, diced, diced, fry slightly, add to the rest of the vegetables.
  6. We combine sour cream, ground spices, salt, cream, chopped garlic in a bowl. Mix the components of the sauce well until a homogeneous mass is obtained.
  7. We spread the vegetable layer in the baking dish.We place pieces of carp on it, slightly pressing them into the aromatic mass. Water the products with the third part of the sour cream.
  8. Now place the cauliflower. We align it over the entire area, filling in the empty spaces. We season the ingredients of the dish with the remaining sauce, sprinkle with a thick layer of cheese chips. Send food for half an hour to the oven (200 ° C).

A surprisingly pleasant taste of the cooked food is provided by a successful combination of carp meat and vegetables.

Cooking in the sleeve

Special baking bags not only preserve the useful properties of the products, but also save us from the unpleasant cleaning of the oven.

List of ingredients:

  • turnip onion - 2 pcs.;
  • carp;
  • sweet pepper - 2 pcs.;
  • carrot;
  • sour cream - 20 g;
  • tomatoes - 5 pcs.;
  • vegetable oil - 50 g;
  • herbs, salt, spices and seasonings.

Step-by-step preparation:

  1. We divide the peppers (without seeds) into 4 parts, then chop the straws. We cut onions in half rings, carrots - in round plates. We remove the peel from the tomatoes, chop them into small cubes.
  2. Fry the onion in a pan with oil, attach the carrot slices, after 5 minutes add slices of tomatoes and peppers. Stew foods until cooked, put in a bowl, mix with chopped dill.
  3. We fill the belly of pre-prepared fish with vegetable filling, fasten the sides with toothpicks, grease the carcass with sour cream. We spread the carp in the culinary sleeve, the ends are tightly clamped with clips.
  4. Pierce the top of the bag in several places (in the absence of factory holes), place the workpiece on a cold baking sheet, put it in the oven. At the same time, we take into account that the bag that is inflated during the baking process does not touch the heating element.
  5. We send the food for 40 minutes to the oven (180 ° C). We follow the temperature regime indicated by the manufacturer on the sleeve packaging.

Carefully cut cellophane, transfer the fish to a dish, serve.

On a vegetable pillow with mushrooms

A delightful “tandem” of champignons and carp will decorate any solemn feast.

Required Products:

  • champignons - 500 g;
  • Bulgarian pepper - 3 pcs.;
  • onions - 3 pcs.;
  • mirror carp;
  • lemon;
  • carrot;
  • ghee - 20 g;
  • salt, pepper, dill.

Cooking:

  1. Rub the clean and gutted carcass of the carp with salt and pepper. We insert the halves of lemon slices into the places of cuts made on the sides of the fish. We place the third part of dill in the abdomen of the river inhabitant.
  2. We clean the champignons, put them in a pan along with slices of lemon. We fill the dishes with hot water. Boil the products for 5 minutes, recline in a colander. Larger mushrooms are cut into pieces, small we use as a whole.
  3. We fry julienne vegetables in melted butter, add mushrooms, bring the products to readiness.
  4. We process the form with vegetable fat, spread dill in the middle, place vegetables with mushrooms around it, place the prepared fish on top. Slightly sprinkle it with fragrant oil, wrap our head in parchment or foil.
  5. Bake food for 20 minutes at 180 ° C, then increase the heating to 200 ° C. Cooking another quarter hour.

We introduce guests to the carp on a fragrant pillow with mushrooms.

With potato

With the recipe presented, we will discover another useful culinary technique for the delicious preparation of a fish dish.

Product Set:

  • onion and carrot;
  • carp fish - up to 1 kg;
  • potatoes - 10 pcs.;
  • mayonnaise - 30 g;
  • half a lemon;
  • oil (sunflower or olive);
  • salt, regular sugar, seasonings and spices.

Cooking Technology:

  1. As always, we clean and wash the fish, remove the entrails, cut off the fins and the head, and make “notches” transverse on the sides. Everything seems to be, as usual, but not quite. Pour water into the basin, pour salt and sugar in the following proportions: per 1 liter of liquid - 45 and 40 grams, respectively. After 20 minutes in such a solution, the taste of fish meat will improve significantly!
  2. We get the river inhabitant from the water composition, carefully get wet with napkins, rub with seasonings and spices, process with mayonnaise.
  3. Spread on the bottom of the mold, greased with olive oil, a layer of onion rings and chopped carrots. We place the fish on a vegetable "pillow", around we have potatoes cut into cubes. Season the root vegetables with salt and pepper, sprinkle with olive oil.
  4. We cover the products with foil, send for 60 minutes to the oven (200 ° C). Do not forget to remove the paper a quarter of an hour before the end of the heat treatment.

Cooking carp and potatoes for lunch is very profitable. It is only necessary to assemble and arrange all the components of the dish, and the rest, as they say, is a matter of technology, that is, the oven.

Dough Baked Fish

How to keep liquid evaporating from fish meat during heat treatment? It’s very simple - fry the carp in batter or bake in the dough.

Required Components:

  • homemade sour cream - 50 g;
  • salt - 10 g;
  • carp - up to 1 kg;
  • sugar - 5 g;

Products for the test:

  • fast yeast (pressed) - 7 g;
  • salt - 10 g;
  • drinking water - 170 ml;
  • sifted flour - from 300 g;
  • vegetable oil - 30 ml.

Cooking process:

  1. We mix sugar and salt, rub the carcass of the fish, clean and dried with napkins, including the inside. We wrap the carp in a film, send it for three hours to the refrigerator, then grease it with homemade sour cream.
  2. Dissolve the yeast in a bowl with a little warm water (a quarter cup), add a spoonful of sugar, we expect the formation of a lush “cap”.
  3. Pour bottled water into the bowl, dissolve the salt in it. Sift part of the flour, place the yeast composition. Mix the components, then add the vegetable oil and the rest of the flour.
  4. We knead soft and elastic dough, form a ball out of it, cover with a film, leave it warm to rise. Crumple the product several times to release carbon dioxide.
  5. We roll out the dough that has approached, place the carp on it, connect the edges of the layer, pinch it tightly. Carefully transfer the fish cake to the baking tray treated with oil, and send it to the oven (200 ° C). Immediately lower the heating temperature by 40 degrees.
  6. Bake the product for at least an hour. When the crust becomes almost brown, we take the dish out of the heat of the oven.

Read also: simple and quick fish pie

When the fish baked in the dough has cooled slightly, we look forward to tasting it.

Stuffed Carp in the Oven

Stunningly delicious dish, for the preparation of which mirror carp is best suited.

Ingredients Composition:

  • eggs - 3 pcs.;
  • fresh cream - 180 ml;
  • carrots - 300 g;
  • part of the loaf - 70 g;
  • butter (butter and sunflower);
  • carp - 1.7 kg;
  • gelatin - 15 g;
  • turnip onion - 200 g;
  • mayonnaise - 30 g;
  • pepper, salt.

Cooking method:

  1. We clean and wash the vegetables, chop the onion coarsely, cut the carrots into thin slices. We spread 30 grams of butter in a pan, fry the products until cooked.
  2. We remove its small scales from the carp, open the belly (exactly in the middle), remove the insides, remove the gills and eyes.
  3. Now we have to carefully remove the “stocking” skin. To do this, put the fish in a plastic bag, slightly beat off the carcass with a wooden hammer. This technique will greatly facilitate the work.
  4. We cut the lower edge of the abdomen, then carefully separate the skin (it is quite strong in carp) from meat. We move our fingers along the entire fish to the ridge on both sides of the individual. When the skin is released, gently break off the spine in the region of the head and tail.
  5. Next, cut the fillets from the bones, put them in a separate bowl.
  6. Fill the loaf with cream. When the bread is completely wet, grind it in a home processor along with fish meat. We drive eggs into the resulting mass, season the composition with pepper and salt, our favorite seasonings. Add the gelatin and the rest of the cream, carefully mix the minced meat.
  7. We fill the skin of the fish with the cooked mass, give the “product” the shape of a mirror carp, and sew it on the belly with culinary threads.
  8. We select the dishes for baking the carcass, place the fried vegetables at the bottom, “put” on them (that's right!) The stuffed carp with their belly down. Lubricate the fish with mayonnaise, send for 40 minutes to the oven (180 ° C).

The festive dish was just wonderful!

Our entertaining culinary is always able to answer questions about how to cook carp in the oven so that your life is as “tasty, vibrant and mouth-watering”!

Similar:More from the author: