Oven baked carp

Oven baked carp

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  1. Carp 1 kg
  2. Tomatoes - 200 grams to taste
  3. Onion 100 grams
  4. Parsley and dill greens -20 grams to taste
  5. Rosemary seasoning to taste
  6. Soy sauce 1.5 tbsp
  7. Sour cream 100 grams
  8. Salt to taste
  9. Vegetable oil to grease the baking sheet to taste
  • Main ingredients
  • Serving 3 servings
  • World Cuisine


bowl, knife, board, oven,


So, for starters, prepare the carp, clean it, gut it and rinse it well.
Now on each side we make vertical incisions along the back to the abdomen.
We rub carp on all sides and in the middle with salt and seasoning, pepper to taste. Set aside and prepare the vegetables.
We cut the tomato in half rings, send it to the container, chop the dill and parsley here, and cut the onion in half rings, add soy sauce and mix well.
We grease the baking sheet with vegetable oil, put the foil, and put 2-3 tablespoons of prepared vegetables on it.
We place the carp on the vegetable “pillow”, grease it with sour cream, and put the filling in the abdomen. We fascinate the carp in foil and send it to the oven, preheated to 180 degrees for 45-50 minutes.
20 minutes before the end of baking, unfold the foil to get a golden crust.