Carp baked in the oven
Description
Fish baked whole looks festive and elegant, and it's also quicker and easier to prepare—there's no need to cut it into pieces or remove bones. Carps are easy to find in any fish shop; you can choose larger or smaller fish, but I personally prefer smaller ones, as their flesh is more tender and has a slightly sweet flavor. Baked carp from the oven can be served with a side dish or as a standalone main course.
Instructions
- 1
Step 1
1. When buying the fish, I immediately asked them to remove the scales, so at home I only clean the fish from the insides and thoroughly rinse it inside and out.
- 2
Step 2
2. Make deep cuts on each side of every carcass, but carefully, so as not to cut through the backbone.
- 3
Step 3
3. Pour soy sauce into a bowl, add mayonnaise, "Tartar" sauce, fish seasoning, and salt, then thoroughly mix the marinade.
- 4
Step 4
4. Line a baking sheet with parchment paper, place the fish on it, and coat it on both sides and inside with the prepared marinade. Bake in a preheated oven at 200 degrees Celsius for 25-30 minutes (slightly more or less, depending on the size of the fish).
- 5
Step 5
5. I immediately transfer the cooked fish from the baking tray to a plate, otherwise it will burn. To serve, I garnish the dish with fresh herbs.