Bighead carp in the oven, wrapped in foil
Description
The recipe won't take much time. This simple classic recipe for bighead carp baked in foil in the oven is perfect for both children and adults. Cooked without excess fat, the fish turns out juicy, tender, and very appetizing. Serve it with your favorite side dish. Enjoy hot.
Instructions
- 1
Step 1
1. Wash the bighead carp, remove the scales, innards, fins, head, and tail. Season with salt and pepper to taste. Coat with sour cream and, if desired, sprinkle with ground coriander for aroma. You can also add rosemary, fresh herbs, and other fish seasonings. The recipe for baking bighead carp in the oven wrapped in foil requires marinating the fish beforehand. Let it sit for at least 30 minutes, ideally about two hours in the marinade.
- 2
Step 2
2. To ensure the fish marinates well and cooks evenly, make a few small cuts. You can place lemon slices in the cuts if desired. Sprinkle the fish with juice squeezed from half or a whole lemon. Place the bighead carp onto a sheet of foil.
- 3
Step 3
3. Wrap each fish in foil tightly to prevent the juices from leaking during cooking. Place on a baking sheet or in a baking dish and put in a preheated oven for 35–45 minutes, depending on the size of the bighead carp.
- 4
Step 4
4. Then carefully unfold the foil. If desired, add a little more sour cream with spices on top. Return to the oven for another 10-15 minutes, this time without covering with foil.
- 5
Step 5
5. That's the whole simple recipe for baking bighead carp in the oven with foil. Once a delicious crust forms, the fish is ready to serve. If desired, you can prepare a sauce and your favorite side dish.