Tender baked orange carp
Description
The dish is prepared without unnecessary complications. Fresh fish with orange is a perfect combination! Fresh grass carp hardly needs spices or culinary tricks. Follow the three "P" rule — salt, pepper, and add some acidity. Instead of lemon, orange is ideal for grass carp, wonderfully complementing the fish's delicate flavor. The dish is ready to serve.
Instructions
- 1
Step 1
Clean the fish from scales, remove the guts and gills. Salt and pepper the fish inside and out, then pour the juice of half an orange over it. Let it marinate for 10-15 minutes at room temperature.
- 2
Step 2
Slice the second half of the orange into rounds. Chop the green onion.
- 3
Step 3
Place the fish on a baking sheet lined with parchment paper. Put green onions, small bay leaves, and a couple of halved orange slices into the fish cavity. Arrange the remaining orange slices around the fish and sprinkle them with pepper. Drizzle the fish with oil and bake at 200°C until golden brown. Then turn off the heat and let the fish rest in the oven for another 10 minutes. Check the fish for doneness by piercing it—the juice should be clear, and a fork should easily penetrate the flesh near the back.
- 4
Step 4
Serve the cooked fish immediately, garnished with fresh herbs. Fresh tomatoes and green beans make an excellent side dish.