A fish

Roasted carp

Roasted carp

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Ingredients for Cooking Baked Carp in Foil

  1. Fish carp with head peeled and gutted 1 kg
  2. Salt to taste
  3. Ground black pepper to taste
  4. Ground white pepper to taste
  5. Fresh parsley to taste
  6. Large lemon 1 piece
  7. Medium size potato 2 pieces
  8. 1 medium onion
  9. 1 medium carrot
  10. Large bell pepper 1 piece
  11. Extra virgin olive oil or vegetable oil
  • Main ingredients
  • Serving 6 servings


Cutting board, Knife, Five plates, Small bowl, Tablespoon, Baking tray, Food foil, Middle bowl, Oven, Serving dish, Kitchen gloves, Fork, Kitchen spatula

Cooking carp baked in foil:

Step 1: prepare the carrots.

To begin with, use a knife to remove the peel from the carrot and then rinse it well under running water. On the cutting board with the same knife we ​​cut the ingredient across the fruit into thin circles and immediately transfer the chopped vegetable to a clean plate.

Step 2: prepare the onion.

With a knife, peel the onion from the husk and rinse well under running water. On a cutting board, using sharp tools, cut the ingredient into thin rings and transfer them to a free plate.

Step 3: prepare the potatoes.

We wash the potatoes well under running water, as we will not remove the peel from the vegetable. And then - on a cutting board with a knife, we also grind the dish component in thin circles. Then we transfer it to a clean plate and proceed to the next step in the preparation of baked carp.

Step 4: prepare the pepper.

Which Bulgarian pepper to take in color for the preparation of this dish is first of all for you to decide. After all, in fact, it does not matter except the aesthetics of the dish. This will not affect the taste of the fish! I like red or orange bell peppers more. So, we wash the ingredient under running water and after that we remove the tail and seeds with a knife. Next - on a cutting board we cut the component into thin rings and transfer them to a free plate.

Step 5: prepare the parsley.

We wash the greens under running water and put it on a cutting board. Finely chop the ingredient with a knife and immediately after that put it in a small bowl. Add salt and two kinds of pepper to the container to taste and mix well with a tablespoon. Attention: Do not forget that we will still rub our fish with these spices. Therefore, it is very important not to overdo it with salt and pepper, otherwise it will be simply impossible to eat baked carp, since it will turn out to be very salty and will be bitter.

Step 6: prepare the fish.

Our carp is already gutted and cleaned of scales, so we can start working with it. Once again, we wash the ingredient well under running cool water from the outside and always inside and put it on a cutting board. We rub carp on all sides, wherever possible with salt, black and white ground pepper. Transfer processed fish to a medium bowl and leave for 1 hour pickle.

Step 7: prepare the lemon.

We wash the lemon under running water and put it on a cutting board. Using a knife, cut citrus into thin rings across the fruit and transfer to a clean plate.

Step 8: prepare the carp baked in foil.

After the time allotted for pickling fish, we stuff the carp with prepared greens. After that, put lemon rings inside the fish. Then - with a sharp knife we ​​make small cuts from the upper side across the fish carcass at a distance 2 centimeters apart so that after baking it is convenient to cut the dish into small pieces. And now we cover the baking sheet with foil. Lubricate the foil with a small amount of olive or vegetable oil and spread half the chopped vegetables. The first layer will be potato, then - carrot, after - onion and the last layer will be from sweet bell pepper. We spread stuffed carp on vegetables. And after - we repeat the procedure with vegetables again. We spread the chopped vegetable components on the fish in the same sequence. At the end, wrap the dish in the same foil. Caution: if there is not enough foil, do not be discouraged. To do this, tear a little more of this equipment from the roll and once again wind the fish and vegetables into it. We spread the dish on a baking sheet so that the edges of the foil can be easily expanded afterwards. We bake a dish in the oven at a temperature 220 ° C during 40 minutes. Then, we carefully take out the dish from the oven with the help of kitchen gloves and open the foil with a fork. To make our carp brown a little, we send it back to the oven again for 5 minutes.

Step 9: serve the carp baked in foil.

Immediately after cooking, take the dish out of the oven and set aside for 5 minutes to the side so that the fish and vegetables cool slightly. Using a kitchen spatula, holding the head of a carp with a fork, transfer the fish to a serving dish. After that, spread the baked vegetables around the main ingredient. And if you also have lemon at hand, then you can cut it into thin slices with a knife on a cutting board and decorate the dish with them. Good appetite!

Recipe Tips:

- - When choosing fish, be sure to pay attention to the freshness of the product. The color and smell of the fish should be beautiful and pleasant, respectively. Eyes must not be cloudy or white. Gills should be red. In another case, the fish is not fresh and the dish will not work.

- - For the preparation of carp baked in foil, fresh live fish is best. It is better not to use frozen fish, as the taste and aroma will turn out to be completely different.

- - In addition to the spices specified in the recipe, you can add any seasonings to your taste. For example, for a pleasant taste and aroma a special fish seasoning is suitable.


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