Carp baked in foil. All about food.

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A fish like carp is bony, but its meat is very tender and juicy. Therefore, cooking dishes from such an ingredient is worth it! Such a dish as carp baked in foil, it turns out to be very tasty and aromatic due to the stuffing of fish and vegetables that are used in this dish as a side dish. Baked carp can be put even on the festive table, as the appearance of this dish is so appetizing that you will simply “lick your fingers”!

Ingredients for cooking carp baked in foil:

  1. Carp fish with the head cleaned of scales 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. Potatoes of medium size – 2 pieces
  8. Medium-sized onion – 1 piece
  9. Carrot of medium size – 1 piece
  10. Large bell pepper – 1 piece
  11. Olive or vegetable oil – for greasing the pan

Inventory:

  1. Cutting board
  2. Knife
  3. Five plates
  4. A small bowl
  5. Tablespoon
  6. deco
  7. Food foil
  8. Medium bowl
  9. Oven
  10. Serving dish
  11. Kitchen gloves
  12. Fork
  13. Kitchen spatula

Cooking carp baked in foil.

Step 1: prepare carrots

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


Step 2: prepare onions

Peel the onion with a knife and rinse well under running water. On a cutting board, using a sharp tool, cut the ingredient into thin rings and transfer them to an empty plate.


Step 3: prepare the potatoes

Wash the potatoes well under running water, as we will not remove the skin from the vegetable. And then – on the cutting board, with the help of a knife, we also grind the component of the dish into thin circles. Then transfer it to a clean plate and proceed to the next stage of cooking baked carp.


Step 4: prepare pepper

Which bell pepper to choose by color for cooking this dish is primarily up to you. After all, in reality, it has no meaning, except for the aesthetics of the dish. It will not affect the taste of the fish! I prefer red or orange bell peppers. So, wash the ingredient under running water and then remove the tail and seeds with a knife. Next, cut the component into thin rings on a cutting board and transfer them to a free plate.


Step 5: prepare parsley

We wash the greens under running water and put them 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 types of pepper to taste in the container and mix everything well with a tablespoon. WARNING: do not forget that we will 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, as it will turn out to be very salty and bitter.


Step 6: prepare the fish

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


Step 7: prepare lemon

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


Step 8: prepare carp baked in foil

At the end of the time allotted for marinating the fish, we stuff the carp with already prepared greens.

After that, put a lemon ring inside the fish

Then, with a sharp knife, make small incisions on the upper side across the fish carcass at a distance 2 centimeters from each other so that after baking it is convenient to cut the dish into small pieces.

And now cover the baking sheet with food foil. Grease the foil with a small amount of olive or vegetable oil and spread half of the chopped vegetables. The first layer of potatoes, then carrots, then onions, and the last layer will be sweet bell pepper.

Place the stuffed carp on top of the vegetables.

And then we repeat the procedure with vegetables. Put the chopped vegetable components on the fish in the same sequence

At the end, wrap the dish in foil. Attention: if there is not enough foil, do not worry. To do this, tear off some more of this material from the roll and wrap the fish and vegetables in it again. Place the dish on a baking sheet in such a way that the edges of the foil can be easily unfolded. We bake the dish in the oven at room temperature 220°C for 40 minutes

Then, carefully remove the dish from the oven with kitchen tongs and open the foil with a fork. In order for our carp to brown a little, we send it back to the oven again for 5 minutes.


Step 9: we serve the carp baked in foil

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

Bon appetit!


Advice:

– 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. The eyes must not be cloudy or white. The gills should be red. Otherwise, the fish is not fresh and the dish will not turn out.

– Fresh live fish is best for cooking carp baked in foil. It is better not to use frozen fish, as the taste and aroma will be completely different.

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

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