Carp in mustard, baked in the oven
Description
The dish is prepared without unnecessary complications. Neither adults nor children will refuse this baked fish. The main thing is to try it, as mustard gives the dish a slight bitterness. But it also completely removes the muddy aroma typical of river fish. Serve the carp with garlic sauce or mayonnaise. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the carp from scales and entrails, rinse thoroughly inside and out.
- 2
Step 2
Line a baking sheet with foil and grease it with vegetable oil. Rub the carp with salt and lemon juice inside and outside. If you have time, do this in advance, 1-2 hours before cooking. The lemon juice will remove the muddy smell from the fish flesh. Place the carp onto the foil, tucking in the tail and head so they don't hang over and touch the pan directly, otherwise they will stick to it during baking.
- 3
Step 3
Rub the carp on both sides and inside with mustard. Use regular store-bought mustard, not whole grain, as the grains will char and burn during baking.
- 4
Step 4
Preheat the oven to 180 degrees and bake the fish for approximately 40-50 minutes, depending on its size.
- 5
Step 5
Place the golden-brown carp on a plate or serving dish and brush with vegetable oil so the baked fish shines. Serve hot.