Carp with vegetables in the oven - how to cook deliciously and quickly

How to bake carp: cooking features

To make the carp tasty and juicy, you should take into account some features when preparing it:

First of all, you need to choose the right fish. It is not recommended to buy frozen carp, as it may spread when baked.
For cooking in the oven, it is better to choose large fish - this way it will be juicy and meaty.
When choosing a carp, pay attention to its gills - if the fish is fresh, they have a reddish color.
Before baking carp, it must be properly cut. To do this, you need to cut the belly of the fish, remove the entrails, cut off the fins and wash it thoroughly under running water.
If you bake a whole carp, then leave the head - this way the fish will look more impressive when served.
You can also cut the carp into portions - in this case you need to remove large bones.
Carp is a river fish, and if it is not properly treated beforehand, it may smell like mud. That is why before baking the fish needs to be soaked in milk for half an hour. And if you bake a whole carp, then put dill in its belly.
Carp is best served hot with vegetables.

Carp fillet baked in the oven

If you have a feast coming up and you want to surprise your guests with a delicious dish, then this recipe is just for you. In addition to aromatic herbs, the list of ingredients includes white wine, which will complement not only the main dish, but will also be an excellent sauce for a side dish of rice.

Products you will need for cooking:

4-5 sprigs of thyme
Carp fillet – portions for each guest
A glass of dry white wine (good quality)
75 ml. unrefined (flavored) olive oil
55 ml. good soy sauce
Spices and seasonings
A couple of garlic cloves
200 gr. quality steamed rice for garnish
1 ripe and juicy lemon

Preparation:

First of all, at the beginning of the description of the recipe, I would like to talk about the advice of experienced chefs - they recommend heating the oven well so that the fillet does not dry out during cooking. If you have fish, then it should be gutted, washed and soaked in water with vinegar (then the fish will not taste like mud). Then rinse and dry and cut into portioned fillet slices. The spine bone can be left in the dish or removed - at the discretion of the cook.
Let the rice cook, adding salt and a quarter of a lemon, then it will turn out fragrant and bright white.
Mix soy sauce with olive oil in a small bowl, add garlic, spices and seasonings passed through a kitchen press. Add thyme leaves and white wine to this mixture and mix well.
Transfer the fish fillet to the marinade and leave for at least 15 minutes, but no more than an hour and a half, otherwise the fillet will taste too spicy and salty.
Place the prepared fillet pieces on a baking sheet and pour over the marinade, bake the carp slices in the sauce for at least half an hour, and serve with a side dish of rice, pouring the sauce over it for juiciness and flavor.

“Classic” carp in foil in the oven

Compound:

carp;
onions – 2-3 pcs.;
salt;
butter – 100 g;
pepper mixture for fish;
dill.

Preparation:

The carp needs to be cut, washed well and rubbed with a mixture of peppers and salt inside.
Cut the onion into large rings.
Cover the baking sheet with foil and lay out the carp. In the belly of the fish you need to put butter, cut into small cubes, part of the onion, and also dill.
On top of the carp we lay out the remaining onion and dill.
Cover the fish with foil and place the pan in the oven.
Bake the carp at a temperature of 200 degrees until cooked. As a rule, a large carp is baked for about 40 minutes, but for a small fish 30 will be enough.
When the fish is ready, remove the onion and dill from its belly and serve.

If you want your carp to be covered with a golden crust, then open the foil about ten minutes before the fish is ready.

In sour cream

This fish belongs to the class of carp; in some countries they do not eat it at all, but in others they prepare very tasty, gourmet dishes from carp fillet. In this case, the carcass can not only be baked, but also stuffed, fried, stewed, boiled. Below is a recipe for cooking fish in sour cream sauce. This dish turns out aromatic, beautiful and very tasty. How to properly prepare carp in the oven with sour cream?

Parmesan/Dutch cheese – 100 g;
medium fat sour cream – 0.3 l;
flour – 30 g;
lemon – 1/3 pcs.;
carcass carcass – 2 kg;
onions – 2 pcs.;
dill – 30 g;
spices;
vegetable oil – 2 tbsp. l.

Gut the fish and cut off the head. Cut the fillet into portions to make it easier to place them in the pan.
Season the product, rub with lemon to remove the river smell.
Cut the onion into half rings and fry in a frying pan until golden.
Next, fry the fish pieces rolled in flour, then place them in a baking container.
Place fried onions on top, pour sour cream over the fish, add salt and sprinkle with chopped dill.
Cover the food with foil/lid and bake at 200 degrees for 20 minutes.
10 minutes before the end of cooking, sprinkle the fish with grated cheese.

Carp baked in the oven with sour cream

Compound:

carp;
sour cream – 300 ml;
lemon;
onions – 2-3 pcs.;
pepper mixture for fish;
greens (you can use dill, parsley, celery);
salt.

Preparation:

First of all, we prepare the carp in a way already known to us.
Cut the onion into large rings.
Now prepare the sauce: squeeze the juice of half a lemon into the sour cream, add a mixture of peppers and salt. Mix everything well.
Grease the carp with sour cream sauce and leave for 30 minutes to soak.
After the time has passed, the fish should be placed on a baking sheet covered with foil, and onions and herbs should be placed in the belly.
Wrap the fish in foil and send it to the oven, preheated to 190-200 degrees.
The carp is baked in sour cream sauce for about 40 minutes, and then left in the turned off oven for another 15.
The fish is ready, do not forget to remove the onions and herbs from it before serving.

Carp with vegetables

Ingredients:

Carp – 2 kg; Mayonnaise – 4 tbsp. l.; Korean carrots – 150 gr.; Onion – 1 pc.; Water – 1 liter.

Cooking method:

We take an already prepared carp (washed, peeled and with the gills removed) and thoroughly chop its back with a knife. You can also make cuts along the fish. Having thoroughly mixed the water with mayonnaise and a few drops of vinegar, dip our carp in it so that it does not smell like mud, and leave for 15 minutes. While it is soaking, let's prepare the roots for the filling. Finely chop the peeled onion, pour boiling water over it and add a little salt. When our fish is infused in brine, we will start stuffing it. We fill the carp in layers with Korean carrots and onions. If you don’t have such carrots, then take a regular one, grate it and mix it with seasonings and mayonnaise, preferably with a high fat content. In principle, the result is the same. You can choose the seasoning to your taste.

But to prevent the filling from falling out, we secure the fish with toothpicks.

Now you can
put the dish to bake
- preheat the oven to 180 degrees and set the carp for 30 minutes.
After it is covered with a golden crust, take out the fish
and sprinkle with cheese, grated on a coarse grater. We put our dish back in the oven until the cheese is completely melted. Usually this will take a few minutes.

It is very important to cook carp correctly, because its juiciness and aroma depend on it.

Carp is a fish that lives in fresh water, which is why it has white meat. It is quite oily, so it is best to fry it in the oven rather than in a frying pan with oil. You can prepare this amazing dish in foil or on a baking sheet with a crust, based on the recipes below.

Carp in the oven with potatoes: recipe

Compound:

carp;
onions – 1-2 pcs.;
pepper mixture for fish;
bell pepper – 1-2 pcs.;
potatoes – 6-8 pcs.;
salt;
mayonnaise.

Preparation:

While the carp, pre-cleaned and washed, is soaked in milk, we prepare the vegetables: peel them and cut them.
Rub the carp with salt and a mixture of peppers.
Take a baking sheet and grease it with sunflower oil. Now add potatoes, onions and bell peppers. Place carp on top of the vegetables.
Lubricate the top of the fish with mayonnaise and cover with foil.
Bake in the oven at a temperature of 180-200 degrees for about 40 minutes, then remove the foil and leave the fish to cook for another 10 minutes.
Carp with potatoes is ready! When serving the dish, sprinkle some herbs on top.

Delicious recipes from carp

For each of the recipes, except for fillets and steaks, a carp carcass weighing 2-3 kg is used.

Large carp baked whole in the oven

Ingredients - fresh lemon, seasonings and spices to taste, vegetable oil - 30 ml.

The carcass is seasoned with spices and squeezed lemon juice is poured onto it. Then the prepared fish is placed on a dish.
Lemon slices are inserted into thin cuts made on the belly.
The dish is prepared at a temperature of at least 180 C for 30-40 minutes.

Baked in the oven with potatoes

Ingredients - 3-4 potatoes, 300 g each of pepper and onion, 150 g mayonnaise, spices and herbs for flavor, vegetable oil - 30 ml.

An assortment of finely chopped onions, potatoes and peppers is prepared. The ingredients are thoroughly mixed.
Vegetables are placed on a baking sheet. Fish seasoned with pepper and salt is placed on top.
Mayonnaise is carefully spread on top, herbs are laid out on top to add flavor.
The baking sheet is placed in the oven, preheated to 200 C until completely baked (30-45 minutes).

In sour cream

Ingredients - soy sauce, vegetable oil and mayonnaise - 30-40 ml each, seasonings to taste - 3-4 tsp, sour cream - 150 g, 1 bunch of dill.

The carp is seasoned with salt, spices and coated with soy sauce and mayonnaise, both the inner and outer parts. Leave the fish for 1-2 hours in a cool room or refrigerator.
The carcass is coated with sour cream on one side. Place it on a baking sheet with the greased side up and sprinkle with dill.
Place in the oven, after 20 minutes turn over and grease the other side. For high-quality baking, the temperature must be at least 200 degrees.
The already fully prepared carp is baked again for 20 minutes.

Baked in salt

Ingredients: half a kilogram of salt.

Rinse the carcass and dry it with a paper towel.
Cut 2 pieces of foil equal in length to the fish.
250 g of salt is poured onto the bottom of the foil, and the fish is placed on top. Then sprinkle another 250 g of salt and cover with the remaining piece of foil. Place the dish on a baking dish.
Place the dish in an oven heated to 200 C for about half an hour.

Stuffed with onions and carrots

Ingredients: lemon, onion and carrots - 1 each, fish seasonings - 2-3 pinches, sour cream - 100 g, dill - 1 bunch, vegetable oil for juiciness.

A marinade is prepared from sour cream, salt and seasonings, in which it is necessary to coat the fish. In this form, the carp remains to marinate for 30-40 minutes.
Carrots and onions are finely chopped and fried. Marinated fish is seasoned with fried filling.
The carp is treated with lemon juice and baked in the oven for at least an hour. 170 C o is the optimal temperature.

Carp in foil

Ingredients - 1 onion, one large bunch of dill and parsley, spices - optional, butter - 100 g.

With vegetables

Ingredients - lemon, onion and carrots - 1 piece each, sliced cucumbers, tomatoes and peppers, spices, seasonings for fish - 2 pinches, sour cream - 100 g, dill - 1 bunch, vegetable oil.

The carcass is treated with lemon juice, seasoned with spices, and sprinkled with oil.
Vegetables are finely chopped assorted. The belly of the fish is filled with the prepared mixture.
Place the carcass on the form, thoroughly grease with sour cream, make even cuts on the belly and insert lemon slices there, pack in foil.
Place to bake for 60-90 minutes. The temperature should not exceed 190.

Carp baked in a sleeve in the oven

Ingredients - half a lemon, several heads of garlic, salt, pepper, seasonings, vegetable oil.

Garlic is placed in the belly of the carp. The carp itself is carefully lubricated with spices to add flavor.
Place the carcass in a sleeve, make 3-6 holes in the film and place in the oven for 35-45 minutes.

With lemon, baked in foil

Ingredients - lemon, onion and pepper one piece each, greens - 1 bunch, salt, pepper, seasonings, vegetable oil.

A mixture of spices and lemon is made and placed in the belly of the carp. Salt and pepper are added to taste.
Make cuts across the belly and insert lemon slices there. Soak the fish in lemon juice.
The carcass is tightly wrapped in foil for baking at 200 C o. The optimal time is a little less than an hour.

How to bake stuffed carp in the oven?

Compound:

carp;
vegetables (you can take potatoes, carrots, onions, peppers, broccoli);
sour cream – 200 ml;
chicken egg – 1 pc.;
cheese – 150 g;
breadcrumbs - 1 tbsp. l.;
mixture of peppers, salt;
greenery.

Preparation:

We prepare carp as in previous recipes.
We clean the vegetables and cut them into small cubes.
Fry carrots, peppers, onions and broccoli for about 5 minutes. in a frying pan. Vegetables need to be salted a little.
Stuff the carp: put potatoes and vegetables in the belly.
Prepare the sauce: beat the egg into the sour cream and mix, then add the breadcrumbs and beat thoroughly.
Pour the sauce over the carp, wrap it in foil and put it in the oven.
Bake at a temperature of 180-200 degrees for about half an hour, then open the foil and sprinkle the fish with grated cheese. Leave for another 10 minutes.
After the time has passed, the fish can be removed from the oven and served.

Baked carp in herbs and wine

If there is a festive feast ahead, surprise your guests with a delicious dish: cook carp fillet in the oven with herbs and wine. Take:

carp fillet - 1 kilogram,
soy sauce - 3 tablespoons,
dry white wine - 200 milliliters,
olive oil - 3 tablespoons,
thyme - 3-4 fresh sprigs or dried - to taste,
salt, freshly ground black pepper.

Carp fillet should be cut into portions approximately 3 centimeters wide. We place the strips of fish in a ceramic dish in which we will bake the carp. If you don’t have a ceramic one, take a metal frying pan. In a separate container, mix the marinade: soy sauce, olive oil and wine. Beat thoroughly with a whisk. Sprinkle the fish with salt and pepper, pour in the marinade and place in the refrigerator for half an hour. During this time, turn the pieces of carp over at least once, and do not forget to add a little more salt and pepper to the fish.

Heat the oven to 180 degrees. We take the marinated carp out of the refrigerator, let it warm up a little, place sprigs of fresh thyme on top of the fish or sprinkle with dried thyme, and send it to bake in the oven. Place ceramic dishes on the bottom of the oven, metal dishes on the middle level. Bake the carp for 30-40 minutes, periodically pouring sauce over it. This dish should be served with slices of lemon or leek, and tender mashed potatoes are perfect as a side dish.

And so that the guests at the table appreciate not only this dish, but also your culinary talent in general, take a look at the culinary section: there you will learn not only how to cook carp, but also read simple recipes.

How to cook carp in the oven? How to prepare fish for baking? What products should I use for variety? We offer you 4 delicious and simple recipes, as well as several secrets of preparing a river delicacy.

Just 10 years ago, calling carp a delicacy could only be done with a grin. But today fish, seafood and river gifts deservedly belong to this category. Therefore, we often cook them on holidays and strive to make them very tasty. Pike fried in sour cream, squid stuffed with mussels and rice, carp in the oven with potatoes... Why not a festive menu! Plus, cooking fish is not at all difficult!