A perfect combination of baked carp with onions and lemon, complement each other, resulting in a fragrant, tender and juicy dish.
Recipe content:
- How to choose fresh carp?
- Useful properties of fresh carp
- Fresh carp composition
- Ingredients
- Step by step cooking
- Video recipe
Any fish cooked in the oven is always tasty, and most importantly healthy. Today I propose to cook a similar carp dish. Baking it will not be a hassle, and it will only take a little effort for the preparatory work. Of the additional vegetables, only onions, lemon and common seasonings are used here. But you can expand this range of products to your liking. For example, add grated carrots, chopped potatoes, cheese, etc.
How to choose fresh carp?
When buying fresh carp, you should pay special attention to the gills, which should have different shades of red and not stick together. If the carp is fresh, i.e. not frozen, then his eyes should be clear, not cloudy. Fresh carp should be firm with moist scales and no additional damage. The presence of blood on the fish indicates a negative sign.
Useful properties of fresh carp
Including fresh carp in your diet can help normalize your digestive system and significantly improve your metabolism. This type of fish is indicated for people with pathology of the spinal cord and brain function.
Fresh carp composition
Fresh carp is a wonderful combination of sweetish tender meat and useful chemical elements. Fish contains vitamins (A, E, PP and group B) and useful minerals (magnesium, nickel, colbate, molybdenum, fluorine, sodium, potassium, chromium, iron, manganese, chromium, etc.).
- Calorie content per 100 g - 156 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 50 minutes
Ingredients:
- Carp - 1 carcass
- Garlic - 2-3 cloves
- Onions - 1 pc.
- Lemon - 1 pc.
- Mayonnaise - 3-4 tablespoons
- Soy sauce - 4-5 tablespoons
- Seasoning for fish - 1 tsp
- Salt to taste
- Ground black pepper - to taste
Cooking baked carp with onion and lemon
1. Holding the fish's head, with a knife or a special scraper, remove the scales from it, starting from the tail against its growth. If the scales are difficult to remove, dip the fish in boiling water for 20-30 seconds, and then peel it off easily. Then, using kitchen scissors or a knife, rip open the carp's belly from head to tail and carefully remove all the insides so as not to damage the bladder. If bile gets on the meat, salt the area and rinse it with running water. Do not cut off the tail, dorsal and side fins; during cooking, they will bake and crunch deliciously. Also, remove the gills from the head of the carp, they cannot be baked. After all the procedures have been done, remove the inner black film that covers the spine, scrape off blood clots with a knife along it, rinse the carcass with cold water and make transverse cuts on it no more than 1 cm deep at a distance of 1, 5 cm.
2. Having done all the manipulations with the fish, prepare the marinade. To do this, pour soy sauce and mayonnaise into a saucepan, put finely chopped garlic, salt, black pepper and seasoning for fish.
3. Stir the sauce well and coat the carcass with it inside and outside, especially try to get the marinade into the transverse slots on the fish, then the carp meat will be saturated with it from the inside as well.
4. Line a baking sheet with baking foil and place half of the onion, finely chopped into rings.
5. Place the carp carcass on top.
6. Then place the other half of the chopped onions on top of the fish.
7. On the onion, place the lemon wedges cut into half rings.
8. Wrap the carp tightly in foil. Heat the oven to 200 degrees and send the fish to bake for 30-35 minutes.
See also a video recipe on how to cook carp baked in sour cream with potatoes and onions.
