Carp on coals
Description
Fish baked in foil is the most healthy and tasty option, unlike, for example, steamed fish. This dish can be served with any side dish (such as potatoes, porridge, or vegetables). Some might be surprised by my choice of fish, since carp is considered a "bony" variety, but thanks to a special marinade, the small bones won't be noticeable at all, while the larger ones can easily be removed. This fish can be prepared using a steamer, in the oven, or over coals. I chose the latter method to achieve a distinctive aroma.
Instructions
- 1
Step 1
1. Cut off the fish's head and fins, slice open the belly and remove the innards, thoroughly rinse the fish under running water, then dry it with a paper towel.
- 2
Step 2
2. In a separate plate, I prepare the sauce: pour in the sour cream, add the juice of half a lemon (mine is small; for a large fruit, use a quarter), press in the garlic, season with salt and pepper to taste, and mix everything well.
- 3
Step 3
3. Unfold the foil, place the fish on it, spread the sauce inside and outside, let it marinate for half an hour, which will make the small bones less noticeable.
- 4
Step 4
4. While marinating the fish, I peel the onion, rinse it under water, and slice it into rings.
- 5
Step 5
5. I also thoroughly wash the tomatoes and slice them into rings.
- 6
Step 6
6. After 30 minutes, I place the chopped vegetables (tomato and onion) inside the fish.
- 7
Step 7
7. I leave some vegetables aside, then place them on top of the pike-perch.
- 8
Step 8
8. I take another sheet of foil, tightly cover the fish with it, seal both sheets together, forming a packet.
- 9
Step 9
9. Grill the fish on the barbecue over charcoal for about 40-60 minutes (depending on the heat). Once cooked, I don't unwrap the fish immediately, but let it sit for another half hour.
- 10
Step 10
10. After 30 minutes, carefully open the foil to prevent the juice from spilling, and cut the fish into pieces. Serve the carp with fresh vegetables.