How to cook carp: the most delicious dishes and cooking secrets

Boneless fish is probably everyone’s dream, especially those who really love fish dishes. But you shouldn’t think that this is impossible to do, everything is quite doable, the main thing is that you need to know some important cooking features. Let's take carp; you can make this fish yourself; several delicious recipes will help you with this. If you follow all the recipe recommendations, you can prepare an excellent treat that can be an excellent option even for a holiday table. Let's find out how to cook carp without bones.

Carp can be cooked so that you can't feel its bones

Carp dishes in cooking

All dishes that are prepared from river fish can be prepared from carp. First courses with boiled fish or minced meat products (meatball soup, for example). Main courses with fried or baked carp, stuffed or marinated fish. Using boiled, dried, smoked fish in salads and appetizers, as a filling for pies.

Carp goes well with a variety of foods: mushrooms, cheese, sour cream, tomato paste. It is baked with lemons, stuffed with vegetables and cereals. Shish kebab is delicious, prepared in the traditional way or in the form of steaks baked in the grill or on the grill.

In holiday dishes, wine is used for pickling, stewing and baking. Carp is delicious in sour cream filling and with a variety of sauces. It goes well with almost all seasonings and herbs. For long-term storage, it is salted, smoked, and canned. Carp caviar is held in high esteem. It makes delicious dishes.

Recipes for cooking carp with photos

Beautiful river carp. Recipes for preparing dishes from it with photos and brief descriptions are collected on this page so that it is convenient for guests of our site to view them and choose the ones they like.

How to properly cook fish soup from river carp fish - the secrets of making delicious fish soup. Tips on the process of cooking and clarifying the broth using a hood. Two detailed recipes: 1) a classic version of cooking real fish soup, 2) fish soup with vegetables from the carp head, herbs, and spices.

What is the best way to cook fried carp in a regular frying pan or grill pan. Cutting fish for frying whole carcasses or individual pieces. Appropriate ingredients to help improve the taste of the fish. 2 recipes for cooking carp with photos: 1) with lemon and garlic, 2) grilled with vegetables and rice.

How to quickly cook carp in a multicooker pan with optimal parameters. 2 good recipes:

Carp in tomato with bell pepper, carrots, celery root, lemon, garlic, herbs.
Dietary carp, steamed with a tender vegetable stew of onions, eggplant and potatoes.

These carp dishes, called heh, are both a salad and an appetizer. In Asian cuisine they are always prepared with vinegar and hot spices. We offer two recipes for preparing a delicious spicy snack: 1) with carrots, onions, garlic, oil, 2) with cucumber, pepper, soy sauce, herbs.

A dish of carp under a fur coat of sautéed vegetables: carrots, onions, tomatoes, with vinegar and spices. Vegetable preparation is used as minced meat and a fur coat when baking fish in the oven. The carp is covered in a sauce made from sour cream and grated tomatoes. The dish has a pleasant spicy-sour taste.

Recipes for cooking carp with photos - cutlets made from twisted flesh with bones or minced meat:

Cutlets with lard, white loaf, semolina, spices - garlic, pepper, herbs.
Recipe for carp cutlets with herbs, bread, egg, dill, fried vegetables: onions and carrots.

How to deliciously cook carp at 200° in the oven, baking it wrapped in foil.

Carp marinated in a fragrant mixture of orange juice and zest, vegetable oil, rosemary and garlic.
With forest mushrooms (boletus, russula, chanterelles) in sour cream with cloves and nutmeg.

Recipe for cooking carp with photo in the oven: with vegetables and wine sauce. How to prepare wine sauce for carp baked in the oven. Ingredients: a bottle of wine (dry red), a stalk of leek, a head of Yalta red onion, laurel, a stalk of petiole celery, thyme, parsley.

“Gefilte fish” - baking fish in a deep dish with high sides. Products you will need: carrots, beets, onions, spices. They are used to make a vegetable pillow, on which a stuffed fish carcass with a sewn-up belly is placed. The container is filled 2/3 with water and placed in a 180° oven.

Simple, detailed (step-by-step) recipes for preparing delicious carp aspic with gelatin and without special gelling agents. 1) With onions, carrots, parsley root and greens, fresh herbs, spices, gelatin. 2) From carp stuffed with crackers with milk and eggs. Infusion of aspic.

How to properly prepare carp for baking. Preparing the filling from fresh chanterelles. In the absence of these mushrooms, fresh/dried oyster mushrooms or champignons are used. Dry mushrooms are pre-soaked to swell. Then they are fried with onions in sour cream, preparing the filling for stuffing the belly of the fish.

The mystery of cooking shish kebab, described in stages. Preparing fish for baking on a wire rack. Selection and preparation of the grill. What kind of firewood and coal heat should it be? Pre-marinating fish for barbecue, what to make the marinade from. Detailed recipe for carp kebab with ingredients listed.

Recipes for cooking carp with photos (in the form of steaks) on the grill and grill. How to cut steaks correctly. How to cook carp on the grill with shallots. Before grilling over coals, steaks are marinated with a variety of sauces, wines, lemon juice, and mayonnaise. The fish will be saturated with spices and acquire a more delicate taste.

A classic recipe for marinating carp, pre-salted with coarse salt. Options for cutting fish for marinating. Use of spices: allspice peas and regular black pepper, clove buds, laurel, cumin. Onion, oil, vinegar, other ingredients for the marinade - ginger, chili, soy sauce.

Carp dishes for long-term storage. Drying carp with saltpeter or with aspirin and without them.

Cooking dried carp at home according to a special recipe - in a warm brine with sea salt and peppercorns. Rinse the fish after salting, dry it in a ventilated place until cooked.

Preparing carp for baiting, proper placement of the fish. A classic option for preparing balyk from large carcasses weighing more than 3-5 kg for 3 weeks. Delicious balyk made from autumn fish for the New Year. Pre-salting fish in a plastic bag, in a mixture of salt, pepper, sugar. Drying fish.

Various options for preparing canned fish. Simmering in the oven pieces of raw fish placed in glass jars. Stew the fish in a frying pan, then put it in jars. Several recipes for preparing canned carp with carrots, tomatoes, peppers, butter, in tomato sauce.

Carp can be cooked so that you can't feel its bones

Royal fried carp

Ingredients:

700 g fish fillet,
3 glasses of milk,
2 eggs,
4 tbsp. vegetable oil,
2 tbsp each flour and breadcrumbs,
salt.

How to cook fried carp

Rinse the fillet, cut it into portions, pour milk and leave for half an hour.

Salt the flour, roll the fillet pieces in it, dip them immediately into the beaten egg, and bread them in breadcrumbs. Fry the fillet on both sides until browned for 15 minutes.

It would seem that the name is Royal Fried Carp, but in fact it is such a simple method of preparation.

However, this often happens with this fish - after all, it is really a very tasty fish that is difficult to spoil. Having learned to cope with the main problem of carp - the abundance of bones, you will be able to prepare the most appetizing dishes from this wonderful fish.

How to deliciously cook boneless carp in the oven

Carp is considered a very bony fish; it especially has a lot of small bones, which cause a lot of inconvenience when eaten. But the meat is very tender, sweet and juicy. But to get rid of the bones, it is enough to spend some time during cooking to remove them.

Boneless carp made according to this recipe turns out incredibly tasty. The main thing is to prepare all the components in the proportions indicated in the recipe. For preparation you will need the following ingredients:

fresh carp, preferably live, weighing at least two kilograms;
spices and seasonings intended for fish - 30-40 grams;
450-500 grams of premium wheat flour;
to add a pleasant aroma, you can add ground black pepper; half a tablespoon will be enough;
two heads of onions;
potato tubers – 4-5 pieces;
two fresh lemons;
380 ml vegetable oil;
a glass of sour cream, it is better to use natural, rustic sour cream. If you use store-bought, it is better to take one with a high fat content, at least 20%;
a piece of cheese (hard) per 100 grams;
dried dill.

Before cooking, fish should be gutted and scaled.

It is important to strictly follow the recipe; this will help you make a delicious treat for a family dinner or for a holiday table. For this reason, the first step is to properly clean the fish. First you need to use a sharp knife to remove all the scales. Also, do not miss the areas under the fins, because there are also small scales there. After removing the scales, rinse the fish thoroughly under cool water.

Next, we proceed to clean out the insides and carefully cut the abdomen. We carefully remove the giblets with our hands. After removing the entrails, rinse the carcass again. When washing, we pay special attention to the inside; it is imperative to remove all the dark film, otherwise the taste of the carp may deteriorate greatly.

Cooking features

Once the carp is cleared of scales and entrails, you can begin cooking. It is better to cut off the head, fins and tail; these parts will not be required. If you still decide to leave the head, then the recipe recommends removing the gills, because they can spoil the carp taste.

It is not necessary to remove the bones. To prevent them from being felt, it is enough to make cross-shaped cuts on the surface of the carcass. They are recommended to be performed on both sides. When baking, the bones will simply dissolve.

After the fish is cut, it needs to be rubbed with salt on top and inside. Place the carcass in a large cup. We wash the lemons and squeeze the juice out of one. Pour lemon juice over the carp and leave to marinate for about 15 minutes, but more often the recipe recommends leaving it in the marinade for half an hour.

To avoid feeling the bones, it is necessary to make cuts on the carcass

While the carp is marinating, prepare the remaining ingredients:

peel the onion, it is better to rinse it with cold water, cut the heads into thin circles;
a piece of cheese must be rubbed through a grater with a large grid;
pour flour into a cup, add fish spices, dill, add vegetable oil and stir so that the spices are evenly distributed throughout the mixture;
the result should be a thick flour paste;
peel the potato tubers, wash them well, the peeled potatoes can be placed in cold water so that there are no dark spots on the surface;
Cut the remaining lemon into thin slices.

Forming and baking

After all the ingredients are ready and the carp is marinated, you can begin to form the dish and bake it. The baking dish or baking sheet must be thoroughly coated with vegetable oil on all sides.

Another option to avoid feeling the bones is to fillet the carcass.

The formation process is carried out according to the following scheme:

Divide the flour mixture into two parts, place one part on the bottom of the mold in an even layer;
place the chopped onion slices on top of the flour base, they should completely cover it;
Place lemon slices in a thick layer on top of the onion; they will add additional flavor and juice to the fish;
Next we make a mixture for rubbing the carp. Sour cream needs to be mixed with vegetable oil; 70 ml of oil will be enough for a glass of sour cream;
marinated carp should be rubbed on all sides and inside with sour cream sauce;
place the fish on a tray, spread the remaining sauce;
peeled potatoes must be cut into small slices with a thickness of no more than 3 mm;
place potato pieces on top of the fish;
The potatoes should cover the carp in an even layer.

After everything is ready for baking, you need to preheat the oven; the recipe advises preheating it to 180 degrees. Place the pan in the preheated oven and leave to bake.

Cook using this recipe for 30-40 minutes, and regularly monitor the condition of the fish. After the juice appears, you need to pour it over the carp.

You can use cheese to decorate and add flavor.

Approximately 10 minutes before cooking, sprinkle grated cheese on top. During the baking process, an appetizing and aromatic cheese crust will appear on the surface of the fish. Then you can remove the pan from the oven, after 5 minutes you can put the carp with the rest of the ingredients on plates.

In order for the carp to be juicy, it must first be marinated in spices or lemon juice;
For cooking, you should use large fish weighing more than 2 kilograms;
in order for each bone to dissolve, before baking it is necessary to make small cuts on the surface on both sides;
You can serve carp with a side dish of potatoes and cream sauce.

In order to properly cook carp, you need to strictly follow the recipe, namely its rules. Proper preparation, cutting, marinating and cooking will provide a tasty and aromatic treat, which can be an excellent option for both a family dinner and for treating guests on a holiday.

The option for preparing boneless carp will be discussed in the video:

Of the freshwater fish, carp is considered one of the most delicious. You can prepare it in different ways: some like it fried, others prefer it steamed, and others like it baked. The last option can be called universal, because carp baked in the oven is a tasty, satisfying and at the same time healthy dish, which also looks like a king. There is no shame in serving this on a holiday table, not to mention a cozy family dinner.

Useful tips

When preparing the dish, it is recommended to adhere to the following tips:

In order for the carp to be juicy, it must first be marinated in spices or lemon juice;
For cooking, you should use large fish weighing more than 2 kilograms;
in order for each bone to dissolve, before baking it is necessary to make small cuts on the surface on both sides;
You can serve carp with a side dish of potatoes and cream sauce.

The option for preparing boneless carp will be discussed in the video:

Cooking features

Oven-baked carp will be tasty and appetizing if done correctly.

The main secret of culinary masters is the ability to choose the right products. If you want to get a delicate-tasting, aromatic and healthy dish, opt for live fish. The fresher the carp, the better the dish made from it will turn out.
In cases where it is not possible to use fresh fish for baking, you can purchase dry frozen carp. But it must be taken into account that it should not be covered with an ice crust. Such fish can only be defrosted gradually. It is best to leave it in the refrigerator until it completely thaws.
A high-quality carp looks like this: its gills are pink or bright red, its eyes are clean, its belly is not swollen, its scales are smooth and shiny, and the carcass itself is elastic. If the meat easily falls away from the bones, the fish’s eyes are cloudy, there are red spots on the scales, and the gills have a dark tint, then most likely it is far from fresh. It will not turn out to be a tasty dish no matter how you cook it.
Many people are confused by the smell of mud when preparing freshwater fish. You can make it less pronounced if you marinate the carp in lemon juice and spices before cooking. Onions, garlic, and herbs will also help fight off the unpleasant odor.
Many small bones that threaten to prick the palate or get stuck in the esophagus can turn even fish lovers away from carp. However, solving this problem is actually very simple. To do this, you only need a sharp knife. They need to make very frequent vertical cuts on the carp carcass in the area of its back. This way you crush dangerous bones, making them harmless.
It is best to bake carp whole, so when cleaning and gutting the carcass the head is usually left on.
The juiciest carp comes out if it is baked in foil, which prevents the juice from leaking out. However, in this case, the fish may not be appetizing enough, as it will be deprived of an appetizing crust. The situation can be corrected simply: 15 minutes before the end of cooking, unwrap the foil.

The baking time for carp depends on its size and the recipe chosen. Cooking technology may also depend on it.

Royally in sour cream

Any housewife who has a good oven or cabinet can prepare a restaurant dish. Cooking time for baked carp is 1 hour 45 minutes. KBJU per 100 g - 97/56/27/7.

What you will need:

Carp – 800 gr
Onions - 2 pcs.
Garlic - 1 clove.
Carrots - 1 pc.
Sour cream - 6 tbsp.
Lemon juice - 2 tbsp..
Parsley - 25 gr.
Salt and pepper - to taste.

Recipe for a delicious carp dish:

Fish and vegetables are cleaned. Everything is thoroughly washed under running water.
To ensure that there are no bones in the fish, cuts are made along the entire perimeter of the carcass. Next, sprinkle everything with plenty of lemon juice. After this, the carp is sprinkled with spices.
The onion is cut into half rings, the carrots are processed on a fine grater. Next, the vegetables are combined with the greens in a separate bowl.
Add a clove of garlic to the sour cream. A few spoons should be added to the vegetables so that the filling does not turn out dry.
Place foil on a baking sheet and grease it with oil. Next, lay out the onion slices (a pillow for the carcass). Next, the carp itself is stuffed with vegetables and placed on a pillow. Everything is topped with garlic sauce and covered with another layer of foil. Baking time - 1 hour. Temperature - 190 degrees. In 10-15 minutes, the foil is removed so that the carp gets an appetizing crust. Carp with garlic is a worthy alternative to roast.

Carp baked in the oven with herbs

carp – 1 kg;
fresh parsley – 50 g;
fresh dill – 50 g;
garlic – 4 cloves;
mayonnaise – 100 ml;
vegetable oil – 20 ml;
salt, black or white ground pepper - to taste.

Cooking method:

Clean, gut and rinse the carp thoroughly. Salt and pepper the carcass on all sides.
Crush the garlic with a press and rub the carp carcass with it inside and out.
Place greens inside, leaving a few sprigs for decoration.
Using a pastry brush, brush a large sheet of foil. Place it in the roasting pan.
Place the carp in the roasting pan.
Lubricate the fish with mayonnaise.
After preheating the oven to 180 degrees, place the roasting pan with the carp in it. Bake it for 50 minutes.

Recipe for the occasion:

Before serving the fish, it is better to remove the greens from the carp. You can decorate it with sprigs of fresh herbs, set aside during cooking.

Pie

Carp fish pies are very filling and tasty. Any housewife can prepare an unusual snack for the whole family. Cooking time: 1 hour 40 minutes. KBJU for the whole dish - 540/22/26/56.

What do you need:

Yeast dough - 600 g.
Carp fillet - 500 g.
Onions 2 pcs.
Potatoes 4 pcs.
Salt and pepper - to taste.

The carcass is cleaned of giblets. The loin of the carp is cut out. In order not to suffer with the dough, you can buy ready-made dough in the store and leave it to defrost.
The carp is rubbed with seasoning (salt and pepper). While it is marinating in the refrigerator, the potatoes are peeled. Next it is cut into small circles. The onion is chopped with a sharp knife.
Next, the dough is rolled out into 2 circles according to the shape in which you will bake. One circle is placed on a greased dish, then a layer of potatoes, onions, fish, and again onions is laid out. Cover the top with another circle of dough and make small holes with a fork.
The workpiece is placed in a preheated oven. The correct temperature is 180 degrees. Approximate time: 40-50 minutes. A delicious snack for the whole family is ready.

Carp baked with honey

carp – 1 kg;
honey – 100 g;
onions – 0.2 kg;
butter – 80 g;
balsamic vinegar – 40 ml;
coriander seeds – 20 g;
salt, ground pepper (black or white) - to taste.

Cooking method:

Prepare the carp by cleaning, washing and seasoning with salt and pepper.
Finely chop the onion and fry it in butter.
Mix the onion with melted honey and balsamic vinegar. Add coriander seeds.
Cover the carp with the resulting sauce inside and out. Let it marinate for half an hour.
Place the carp on a parchment-lined baking sheet.
Place in the oven preheated to 180 degrees and bake it for 45 minutes.

Carp prepared according to this recipe has an unusual, but very attractive aroma and delicate taste.

Canned food

Any housewife can make carp preparations, especially if her husband brought a large amount of fish from fishing. The easiest way to make carp in your own juice. Ingredients:

carrots - 1 piece;
salt - 1 tbsp;
pepper - 4 peas (allspice and regular);
bay leaf - 4 pcs;
citric acid - 0.5 g.
carp (live) - 2 kg.

Step-by-step recipe instructions on how to cook:

The jars are boiled in water in advance while the carp is cleaned of large bones and cut into pieces. Next, pepper and bay leaf are placed at the bottom of the jar.
Carrots and onions are prepared on a fine grater (you can simply cut them into cubes). Everything is mixed with the fillet and placed in a jar so that only 2 cm remains at the end.
Next, citric acid is poured into the jar. The jars are closed with a regular lid and left to simmer in a water bath for 7 hours. It is better to lift the lid every hour to allow excess air to escape.
At the end, the cans are removed and screwed using standard technology. Be sure to check them for leaks.

Carp baked in foil with lemon

carp – 1 kg;
carrots – 100 g;
onions – 100 g;
lemon – 1 pc.;
vegetable oil – 20 ml;
soy sauce – 20 ml;
ground black pepper - to taste.

Cooking method:

Clean and cut the fish. Rinse the carcass well and pat dry with a towel.
Make vertical notches on the back. Make one long longitudinal cut on each side.
Pour over soy sauce and pepper.
Cut the carrots into small semicircles, and the onion into half rings. Place a few onion rings and carrot pieces inside the carp.
Wash the lemon, cut in half and cut into half rings. Insert lemon slices into the slits on the fish.
Place a large sheet of foil in an ovenproof dish and grease it with oil.
Place half of the vegetables on foil. Place the carp on the vegetable “pillow” and the remaining vegetables on it.
Form a ball from the foil, then wrap the fish in another layer of foil.
Place the foil-wrapped fish in the pan.
Turn on the oven and wait until the oven temperature reaches 180 degrees.
Place the dish with the fish in the oven. Bake for 1 hour. If you want the carp to brown, 15 minutes before cooking, tear the foil, move the vegetables to the sides and continue baking until done.

Carp baked according to this recipe looks very beautiful, so almost everyone will want to try this dish.

In Czech

Those who were born back in Soviet times know this hot dish. You can repeat it even now; it is enough to allocate only 1 hour 30 minutes for cooking. KBJU per 100 g - 97/56/27/7. What you need for carp in Czech:

Carp - 1 pc.
Lemon – 2 pcs.
Vegetable oil - 200 g.
Garlic - 4 pcs (cloves).
Flour - 5 tbsp/l.
Ground almonds - 2 tbsp.
Onion - 3 pcs.
White wine - 200 ml. (100 for marinade, 100 for filling).
Salt and pepper - To taste.
Greenery.
Water - 50 ml.
Cheese - 150 gr.
Tomato - 1 pc.

The carp is cleaned and washed. Next, the fish is greased with oil and treated with spices.
For good marinating, you need to put it in the refrigerator for at least 30 minutes.
Next, garlic is placed on a hot frying pan. It is fried for a minute. After this, they take it out, coat the carp pieces in flour and go for frying.
While the fish is golden brown, mix the lemon juice, wine, garlic and almonds in a small vessel. The fish is removed half-cooked from the pan and doused with sauce.
While the carp is still warm, the oven heats up. The fish is placed in a special bowl for baking. The rest of the wine is poured down. Everything is baked for 30 minutes at 180 degrees. Next, grate the cheese, sprinkle it on top and put the dish in the oven for another 10 minutes. Serve with olives (to taste) and tomatoes. A correctly prepared Czech recipe will definitely please your family.

Carp baked with vegetables

carp – 1 kg;
carrots – 150 g;
onions – 150 g;
dill – 50 g;
garlic – 2 cloves;
vegetable oil – 50 ml;
sour cream – 100 ml;
salt, seasonings - to taste.

Cooking method:

Clean the carp from scales, gut it, cut off the fins. Wash the carcass well and dry it with a napkin.
Salt and season the fish.
Finely chop the dill with a knife. Mix it with sour cream. Squeeze garlic into sour cream and stir. Set half the sour cream aside.
Grate the carrots using the large or medium hole side of a grater.
Peel the onion and cut into thin rings. If the onion is large, then it is better to cut it into quarters of rings.
Heat oil in a frying pan and add onion. Fry over low heat for 5 minutes.
Add carrots to the onions and fry the vegetables together for another 10 minutes.
Remove the vegetables from the pan and mix them with one part of the sour cream. Stuff the fish with the mixture.
Coat the carp on both sides with the second part of the sour cream.
Wrap the fish in several layers of foil. Place on a baking sheet.
Preheat the oven to 180 degrees, place a baking sheet with the workpiece in it. After 40 minutes, carefully, so as not to burn yourself, tear and open the foil. Bake the carp for another 15 minutes.

This carp recipe is one of the most famous. This dish has a balanced taste, is delicate in taste and looks “elegant”.

Carp fried in a frying pan: recipes

Below are 7 recipes for this fish, fried in a frying pan. They include simple preparation in pieces as well as in whole form. It should be noted that these two dishes are practically the same, so a detailed description of the culinary process is given only in the first case.

Also in this recipe selection are the following dish options: fillet in batter, with the addition of sour cream or with onions. At the end of the article there is a description of mirror carp in a frying pan, as well as a recipe that requires a preliminary marinating process for several hours.

Carp fried in a frying pan in pieces

To fry, the carcass must be cleaned and gutted. You don't have to remove the skin. What ingredients are needed to prepare this recipe:

a mixture of peppers and salt;
oil for frying pieces;
half a lemon;
flour for breading pieces;
carcass cleaned and gutted.

Cut the carcass into portions, rub with a mixture of peppers and salt.
Squeeze the juice directly from the lemon into pieces, leave the fish for 5 minutes so that the spices are absorbed and the finished dish is more piquant.
Dip each individual piece in flour on all sides.
Heat the oil, place the pieces on it and fry; turn the fish over after the crust has browned. Each piece is fried on both sides.

Whole fried carp

Whole fish should be fried in the same way as fish cut into pieces. The only difference is that you don’t need to cut it before frying.

When preparing the whole carcass for roasting, the tail and head need not be cut off, but the gills and eyes must be removed, then rubbed with spices and cooked in a heated frying pan.

To fry a whole fish, you need minimal heat so that the crust forms slowly and the fillet is heated from the inside and does not remain raw. It is advisable to serve the dish with lemon. The recipe for frying in pieces is described in this article above.

Didn't manage to cook the dish? Don't be shy, ask me personally.Go

Fried carp with onions

The onion needs to be whole and beautiful so that you can get beautiful rings from it.

fillet with skin - 5 portions;
frying pan oil;
large onion - 1 piece;
spices.

Carp baked with tomatoes and olives

carp – 1 kg;
sour cream – 100 ml;
olives – 5 pcs.;
cherry tomatoes – 3 pcs.;
soy sauce – 40 ml;
olive oil – 50 ml;
marjoram, ground black pepper - to taste.

Cooking method:

Prepare the carp by cleaning, washing and drying it.
Prepare the marinade by mixing soy sauce with olive oil and spices.
Coat the fish on all sides with marinade and refrigerate for an hour.
Remove the carp from the refrigerator, stuff it with halved tomatoes and whole olives.
Wrap in foil and place in an oven preheated to 180 degrees for 50 minutes.

Carp prepared according to this unusual recipe turns out to be aromatic, pleasant to the taste, and it looks very appetizing.

Carp baked in the oven is a tasty and at the same time very beautiful dish that can even be served on a festive table. Knowing the intricacies of its preparation, even a novice cook can do this.

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