Carp baked in the oven in foil - yummy, lick your fingers

Kitchen appliances and utensils: cutting board, dish, sharp knife, foil, baking sheet, oven.

Ingredients

You can choose high-quality carp according to the following criteria:

• gills are even pink or bright red;
• the belly is not swollen;
• fish carcass is elastic;
• scales are shiny and smooth;
• eyes are clean, without turbidity.

In the case when it is not possible to purchase live carp, use dry-frozen fish (the fish should not be covered with an ice crust). Defrost such a carp gradually, leaving it in the refrigerator until it thaws completely.

Step cooking

1. Clean the fresh carp from the scales. Gut it. Be sure to remove the gills, trim the tail and fins.
   
2. Peel large carrots (1 piece), wash and cut into large bars. To do this, cut the carrots into 2 equal parts along. Then cut each half lengthwise into three parts, which cut across 3-4 more times.
   
3. Salt the prepared carcass of the carp with salt to your taste inside and out.
   
4. Generously sprinkle carp with your favorite spices or special fish spices. Brush with spices and inside the fish.
   
5. Put the carp on the foil in the center.
   
6. Cover the edges of the carp with fresh carrots.
   
7. Wrap the fish on all sides in foil so that the juice does not leak when baking.
   
8. Transfer the carp wrapped in foil and bake in an oven preheated to 180 degrees for an hour.
   

The following helpful tips will help make your dish even tastier:

• To get rid of the smell of tina accompanying freshwater fish, marinate carp in lemon juice and spices. Dill greens, onions and garlic will also help fight off the smell.
• Carp is a very bony fish: many small bones threaten to prick the palate or get stuck in the throat. To solve this problem is simple - make frequent vertical cuts along the back of the carcass with a sharp knife. This will facilitate the baking of small bones.
• It is better to bake carp whole, therefore, after cleaning and gutting, it is better not to cut off the head.
• In foil, carp is the most juicy, because the foil does not allow juice to flow out. But with this cooking method, carp is obtained without a delicious brownish crust. The situation can be corrected as follows: 10-15 minutes before the end of cooking, expand the foil and turn on the upper baking mode or the Grill function.

Decoration methods and serving options

Serve the carp hot, carefully placing the whole on a dish and nicely overlaying baked carrot bars. The dish can be decorated with greens and lemon slices. Serve the garlic sauce to the carp, which includes garlic (4-5 cloves) passed through the press with the addition of water and lemon juice.

As a side dish, boiled potatoes are most suitable. From drinks to the carp, table wine of white or red color, as well as berry tinctures, are suitable.

Video recipe

It is very simple to cook carp baked in the oven in foil. Watch the video and see for yourself.

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