Carp is one of the most delicious freshwater fish. It is usually large, fatty and has tender white meat. It is good to cook carp whole in the oven, while, in order to preserve its juiciness, it is better to choose recipes using food foil.
Carp baked in foil with potatoes and tomatoes
You will need: – 1 carp weighing up to 2 kg; – 5-6 medium-sized potatoes;
– 1 large onion; – 3 medium sized tomatoes; – vegetable oil; – herbs to taste (thyme, oregano); – ground black pepper and salt to taste.
Remove scales from the carp. If the fish is fresh, and not frozen, then it is easy to clean. Open the belly and release the entrails. Cut off the fins with scissors, be careful with the sharp thorn on the back of the carp. Leave the head, just remove the gills. Although, if you wish, you can cook a carp without a head. Wash the fish and dry the outside and inside with a tea towel.
Caviar or milk can get caught in the carp, do not throw them away, but wash and put them on a plate, in the future they can be put inside the fish and baked
Chop the herbs and rub the carp with them, as well as ground black pepper and salt. You can also sprinkle the fish with lemon juice to enhance the taste. Wrap in plastic wrap and set aside for half an hour to an hour. While the carp is marinating, boil the potatoes in their skins, peel them and cut them into pieces. Chop the onion in half rings and fry in vegetable oil. Cut the tomatoes into slices.
Fold the edges and corners of the foil to form a box. Grease the bottom with vegetable oil, add potatoes, tomatoes and fried onions, salt and then add the pickled carp. Anoint it on top with vegetable oil and cover with one more piece of foil, connect the edges. Bake fish and vegetables in the oven at 180 degrees. 15 minutes before cooking, remove the top foil and bake the carp until a crust appears on it.
Carp with lemons in foil
You will need: – 1 carp weighing up to 2 kg; – 2 potatoes; – 1 carrot; – 1 onion; – 1 bell pepper; – 1 lemon; – vegetable oil; – ground black pepper; – white ground pepper; – a bunch of parsley; – salt.
Peel the carp, gut, cut out the gills. Wash, dry with a towel. Rub the carcass with a mixture of black and white pepper, salt. Wrap in plastic and set aside for 1 hour.
Peel the vegetables. Cut the carrots and potatoes into slices and the peppers into strips. Chop the onion into rings. Chop parsley and sprinkle with a mixture of black and white pepper, salt. Cut the lemon into thin slices.
To prevent the onion from pinching your eyes, periodically moisten the knife with water and wash the onion itself before cutting.
Spread the foil on a baking sheet, brush with vegetable oil. Layer half the potatoes, carrots, onions and bell peppers. Salt. Remove the film from the carp, put the fish on a vegetable pillow, fill the belly with parsley, put lemon slices. Cover the top with layers of vegetables again. Salt them. Wrap the foil and cook the fish in the hot oven for 30–35 minutes. Unroll the foil and let the vegetables cook for a few minutes.