Carp steak baked in the oven
Description
The recipe won't take much time. Colorful kotkal, made from large river fish, cooks very quickly—literally in 30 minutes, not counting the time for cleaning and gutting the fish. Choose carp or crucian carp—these fish have few small bones, so the dish can be served to children for lunch or dinner. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use mayonnaise of any fat content.
- 2
Step 2
If the fish is too large, use one side for baking, removing the head, scaling and cleaning the cavity, then rinsing it under water. Grease the baking sheet or dish, or foil, with vegetable oil. Pat the carp side dry with paper towels and place it on the baking sheet. Season with salt and pepper, distributing the spices evenly.
- 3
Step 3
Spread mayonnaise of any kind over the entire surface of the fish, even garlic-flavored mayonnaise will work, resulting in a rich taste. Slice the onion into rings and place them on top of the mayonnaise.
- 4
Step 4
Wash the tomatoes, remove the green cores, slice them into rounds, and place them over the layer of onions. By the way, between the onion and tomato layers, you can add slices of zucchini, eggplant, or bell pepper—optional, as desired.
- 5
Step 5
Preheat the oven to 200 degrees and place the fish dish in it. Bake for about 30-40 minutes. Then grate the hard cheese on a fine grater and spread it over the top. Bake for another 3-5 minutes until the cheese melts.
- 6
Step 6
Carefully place the pike-perch quenelle onto a plate or serving dish, garnish with fresh herbs, and serve immediately while hot.