Carp with potatoes in the oven (in foil) - step-by-step recipe with photos. How to bake carp with potatoes in the oven?

Hello dear readers.
Today I propose to cook fish. I love carp, the fish is juicy, tender and tasty. We will cook it in pieces in the oven using a delicious marinade. I put potatoes on the bottom of the pan. The result is a hearty, flavorful dish. Suitable for dinner, lunch, and will also be a worthy dish on the holiday table. There is both a side dish and delicious fish. You can serve with pickled or fresh vegetables, lemon, and dill. I will cook mirror carp, it is fattier, juicier and tastier. Recently we cooked whole carp in the oven, today we cook it in pieces with potatoes.

Carp baked in the oven in foil - recipe with photo

Step-by-step preparation

1. Step 1:

   To prepare a dish according to this recipe, take fresh carp, potatoes, onions, garlic, lemon and garlic salt; since we have a garlic aroma in the filling, we will also enhance it with salt. This will not particularly affect the dish itself, but a certain note will be introduced into the overall taste and aroma. Rinse the carp well, remove scales - I have a mirror carp, it doesn’t have a lot of scales, they are very large and easy to clean. Gut the fish, remove the gills.

2. Step 2:

   Prepare the potatoes first, as you want them to be half cooked when you start cooking. Therefore, peel it (new potatoes can simply be washed well with a brush and leave the peel), cut into large cubes and cook until half cooked - I did this in the microwave. Add salt and pour sunflower oil, mix well. While the potatoes are cooking, start eating the carp.

3. Step 3:

   Peel the onion and garlic and cut into rings, just cut the garlic in half. Make cross-neck notches along the upper surface of the fish - for beauty and better roasting, besides, carp has small bones. Rub the outside and inside of the carp with salt. Place onion rings, garlic, and lemon slices into the belly.

   Read also:  Potato casserole with fish in the oven, slow cooker, or frying pan. Recipes with sour cream, milk, eggs, mushrooms

4. Step 4:

   On a baking sheet lightly coated with oil, place the stuffed carp in the center and garnish with lemon slices, brush the surface with mayonnaise (or sour cream if you don’t like mayonnaise). Place half-cooked potatoes around the edges. Cover the top with greased foil to prevent it from sticking to the fish. Bake at 180 degrees for an hour and a half, 20 minutes before the end, remove the foil and brown the fish and side dish under the grill or turn on convection.

5. Step 5:

   That's all! The rosy, delicious karma with potatoes is ready in the oven. Bon appetit!

Carp with potatoes in the oven is a well-known dish, as it is quite simple to prepare. In addition, we get both the main dish and a side dish at once - simple and tasty. There are many ways, everyone chooses the one they like. You can take the whole carp, or you can remove the head. Sometimes large carps do not fit onto the baking sheet entirely, and the heads make an excellent fish soup, but when baking, the head is needed more for beauty; I preferred to cut off the tail so that it would fit completely.

Preparation

A healthy and tasty river fish is carp. There are so many delicious things you can make from it. We suggest that you don’t fool yourself or mess around too much, but use a very simple recipe - bake fish in the oven with potatoes. Then you yourself will be surprised at how delicious the finished dish turns out. This option is perfect for a family Sunday lunch or a romantic dinner.

1. Carefully clean the fish from scales, cut the belly and remove the entrails. Rinse it thoroughly under running water and let dry. Carp is a bony fish, and so that small bones are not too noticeable in the finished dish, make shallow cuts on both sides from the ridge to the belly (the photo below will make it clearer to you). Thanks to this procedure, during baking, small bones will become softer and will not be felt.

2. Mix salt, ground black pepper and seasoning for fish dishes in a separate bowl. Rub the resulting mixture thoroughly on all sides of the fish carcass. Ideally, to soak in the aroma of spices, the fish should lie in the refrigerator for some time. Then evenly coat the carp with mayonnaise.
3. Wash the lemon and cut it into thin slices. Insert them into the cuts, place the remaining ones in the abdomen.
4. Prepare the vegetables, peel and peel them, wash and dry. Place the potatoes in a deep bowl, add salt and pepper to your taste, and pour in vegetable oil. Stir until the spices and oil are evenly distributed throughout the potatoes. Make 4-5 cuts on each tuber, not reaching the end 0.5-1 cm.
5. Cut the carrots into thin slices, insert one into the cuts on the potatoes.
6. Cut the onions into rings.
7. Take a baking sheet or baking dish and grease it generously with vegetable oil. Arrange the onion rings (don't use all of them, leave a few to put on top of the fish carcass). If you have leftover carrot slices, place them on top of the onions. Now place the carp in the center, place the potatoes around it, and sprinkle the remaining onion rings on top of the fish. Cover the pan with foil.

• Heat the oven to 180 degrees, place the mold in it for 30 minutes. After the specified time has passed, remove the pan and remove the foil. Using a kitchen brush, carefully brush the potatoes and fish carcass with vegetable oil, thanks to which the vegetables and fish will turn out with an appetizing golden crust. Continue baking for another 30 minutes.
• Before finally removing the pan from the oven, just in case, check if the potatoes are ready by piercing them with a toothpick or wooden skewer. If it seems hard and damp, increase the baking time by another 10-15 minutes.
• Carp baked in the oven with potatoes is ready. Serve it with a light vegetable salad of cucumbers, tomatoes and fresh herbs.

Useful tips

• Fish is one of those foods that perfectly absorbs aromas. Therefore, to enhance the smell and taste of the finished dish, do not neglect seasonings and spices. Dried vegetables (onions, carrots and garlic), turmeric and ground coriander, paprika and varieties of ground pepper (hot, white, allspice), thyme, dill, parsley, ginger, bay leaf, fennel, almonds, curry and caraway.
• To prepare this dish, do not use too large potato tubers; they may not bake through.
• When preparing a fish carcass, it is advisable to cut off its fins and gills with a tail, and also remove the eyes, because the finished fish may taste bitter around these places. And so that empty eye sockets do not spoil the appearance of the finished dish, insert olives or some berries there.
• In addition to potatoes, other vegetables can be placed around the fish for baking - carrots, cauliflower, bell peppers, broccoli, zucchini and eggplant cut into bars.

We clean carp according to all the rules

Of course, it is always better to purchase carp, like other fish, while still alive.
This way you can be sure of the freshness of the original product and the quality of the finished dish. At the same time, freezing is considered the most humane way to kill a distant relative of the carp. That is, you just need to put a fresh carp in the refrigerator for a few hours, and it will fall asleep forever.

After this you need:

• remove the fish from the refrigerator and place and defrost in cold water;
• place the fish carcass on a cutting board;
• cut off fins;
• fix the tail of the carp with your hand and begin to peel off the scales from the tail to the head;
• cut the belly and remove the entrails;
• pull out the gills.

After this, the fish should be washed again in cold water and either start stuffing it, if the carp is baked whole, or further cutting if the dish will be prepared in pieces.

Nutritional and energy value:

How to deliciously cook carp in the oven: methods, culinary secrets

1. To make the baked dish tasty, you must choose a fresh product. It is advisable to buy live fish; if you buy it in a store, you can usually ask the seller to stun it.
2. If the carp is purchased already dead, you should definitely pay attention to the condition of the gills. They must be red. Even a shade of burgundy is allowed, but in no case can the gills be gray or black.
3. You should also pay attention to the eyes. They should not be cloudy. If there are signs of stale fish, and these include black or gray gills, cloudy eyes, the smell of stale fish or non-elastic skin, it is better to refuse to purchase such a carcass. There will be no benefit from eating such carp, but it can cause harm to the body.
4. To reduce the calorie content of baked fish, if it is baked with sour cream or mayonnaise, the baking tray itself does not need to be greased with vegetable oil. This is explained by the fact that the fish will be saturated with the sauce, and in addition, during the cooking process it will give a little juice. At the same time, the less fat on the baking sheet, the less caloric the fish will be.
5. If the carp is baked in foil, you can unwrap the foil 20 minutes before the end of cooking. Carp baked in the oven in foil turns out very tasty. However, if the foil is not unrolled during cooking, the appearance of the fish will be devoid of an appetizing golden brown crust. In order for the fish to turn out both tasty and beautiful, 15-20 minutes before it is ready, you should unroll the foil, reduce the heat and leave the fish in the oven until browning. After removing the carp from the oven, you can wrap it back in foil to keep the fish warm before serving.

Recipe for “Carp baked in sour cream sauce with potatoes”:

Before you start cleaning the carp, let the potatoes cook. We clean and gut the carp.

We make cuts along the back at a distance of about 5 mm from each other. This technique will make it possible to get rid of the most unpleasant thin longitudinal bones in the back. They will be cut into small pieces, and during the cooking process they will still dry out and then in the finished fish they will simply be eaten unnoticed. When eating the carp, all that remains is to select the rib bones and backbone. Maybe someone knows about this technique, but it will be useful for someone else.

Rub the carp with salt, pepper and lemon juice.

Add salt and pepper to the sour cream. Beat well with a fork until smooth.

From foil we form a “box” commensurate with the size of the fish. Cut the boiled potatoes into slices. Grease the “box” with vegetable oil. Place the fish and place the potatoes around.

Generously coat the fish and potatoes with sour cream sauce.

Sprinkle with finely grated cheese.

And put it in the oven for 30 minutes at 180-200 degrees.

Carefully transfer the carp to a plate.

Place potatoes around.

When serving, cut into portions and serve with the same potatoes. It’s very tasty to add lightly salted cucumber! Bon Appetit!

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How to cook delicious carp in the oven

Carp is a freshwater fish. It may have a slight muddy odor. Getting rid of this trouble is as simple as shelling pears: salt, spices and lemon juice.

Since we will be preparing the fish in pieces, you don’t have to buy whole carp, but buy ready-made fillets or steaks. If you get a whole fish product, then it should be cut.

We eat regular carp and mirror carp, the latter has practically no scales.

Unfortunately, this fish is bony, so when cutting, pay more attention to the small bones. Carp dishes in the oven turn out very juicy and tender if you cook in foil, bake the carp in a sleeve in the oven, or use special dishes for baking fish.

Preparing fish for baking

Before preparing the recipe for carp with potatoes in the oven, the fish must be properly cut and prepared. After all, it is she who sets the taste of the dish.

Take a fish peeling knife, place the fish in the sink and remove all the scales. In carp it comes off easily, so it won’t scatter around the kitchen. Afterwards, it is necessary to cut the peritoneum lengthwise and remove all the insides. It's easier to cut fins with scissors. Leave the fish in salt water for an hour so that it completely loses its river smell.

Now rinse the fish well under running water, washing away any remaining entrails and scales. Leave the carp alone for 5 minutes - it should drain.

Particular attention must be paid to removing the bones, and carp have a lot of them. But, if large seeds can be removed without problems, then to remove all the small ones you will have to spend a huge amount of time. This option is not suitable, so do it simpler: make 2-3 longitudinal cuts on each side of the fish, from the ridge to the belly. This will allow the small bones to soften well during the baking process.

Well, now you can rub the fish with salt and spices for further cooking.

How to bake carp in Old Russian style?

Carp is not a red fish, and therefore not everyone can cook it. This recipe is considered traditional in many families, therefore, professional housewives, when they get this fish in their hands, have no doubt which recipe to choose.

For the dish, stock up on:

• Potatoes – 500 g
• Onion – 1 pc.
• Fish broth – 25 ml
• Garlic – 1 pc.
• Bay leaf
• Fish – 600 g
• Wheat flour – 50 g
• Greenery
• Hard cheese – 50 g

Hearty
Cooking process:

• Wash the fish, clean it, cut off the head. Cut into portions.
• Salt the carp, roll in flour and fry.
• Peel the potatoes, boil and mash.
• Take a mold, put potatoes on the bottom, and fish on top of the potatoes.
• Cut the onion into rings and fry. Cover the fish with onions.
• Dry the flour in a frying pan, add fish broth and butter. Wait 7 minutes.
• Add herbs and chopped garlic to the flour sauce. Wait for another 1 minute.
• Pour the sauce over the fish pan and sprinkle with cheese.
• Bake the fish for half an hour.

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How long to bake carp

The baking time for fish in the oven depends on the size of the carcass and the heating temperature. Usually carp is baked at a temperature of 180-200 degrees. The higher the temperature, the shorter the cooking time.

In addition, the weight of the carcass plays a decisive role in determining the cooking time. If the carp weighs more than one and a half kilograms, or even up to two and a half, you may have to bake it until done for an hour, one and a half or more. At the same time, the longer the carp is cooked, the lower the cooking temperature in the oven should be, in order to avoid the appearance of a burnt crust.

Carcasses weighing less than a kilogram may need to be baked for even less than 50 minutes. It should also be remembered that if stuffed carp is prepared in the oven with a ready-made filling, the cooking time is reduced, but if additional ingredients were added to dishes with raw ingredients, then the dish should be cooked not only until the fish is fully cooked, but also until all other products are cooked. .

Carp baked in pieces can be ready in half an hour. In this case, the size of the cut pieces will play a big role. The smaller they are, the faster the baked fish will cook, however, when cutting finely, more juice is lost. The most acceptable option is to cut the carcass into large pieces and bake for 30-40 minutes.

Ingredients for marinades

Marinating greatly affects the final taste of the dish, so the gastronomic role of this process can hardly be overestimated. The ingredients for the mixture should be selected carefully. You can marinate whole fish, as well as pieces and fillets. Depending on the size of the products, this will take 30 - 40 minutes.

The composition of the marinade varies, for example, in addition to pepper and salt, the following components are used:

• Vegetable oil, sweet pepper, garlic.
• Vegetable oil, lemon juice, bay leaf, garlic, dill.
• Soy sauce, rosemary, parsley, basil.
• Sugar, dill, cognac.
• Water, sugar, bay leaf, paprika, vinegar.
• Vegetable oil, lemon, coriander, nutmeg, grated ginger.
• Soy sauce, basil.
• Mustard, honey, garlic.
• White wine, basil, parsley, onion, bay leaf, rosemary, vinegar, olives.
• Tomato paste, lemon, parsley, honey, bay leaf.

If the marinade contains vegetable oil, vinegar or lemon juice, they are mixed separately and brought to an emulsion.

Please note that salt does not dissolve in oils. Therefore, the fish is first salted and then filled with marinade.

Calorie content of foods possible in the dish

• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Lemon – 16 kcal/100g
• Lemon zest – 47 kcal/100g
• Fried carp – 196 kcal/100g
• Boiled carp – 102 kcal/100g
• Fresh carp – 112 kcal/100g
• Garlic – 143 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Mayonnaise Provencal – 624 kcal/100g
• Salad mayonnaise 50% fat content – ​​502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Salt – 0 kcal/100g
• Onions – 41 kcal/100g
• Sunflower oil – 898 kcal/100g
• Refined sunflower oil – 899 kcal/100g

Calorie content of foods: Carp, Potatoes, Onions, Garlic, Lemons, Sunflower oil, Salt, Mayonnaise

Options for cooking carp

You can only use onions or lemon as a filling for carp; you can simply bake it with tomatoes, bell peppers, herbs, etc. You can lubricate the fish carcass with mayonnaise before baking for a richer taste, or serve with mayonnaise after preparing the dish.

Some housewives marinate carp well before baking.

To do this, the carp, greased with all the necessary spices and additives, is placed in the refrigerator for 3-4 hours. It is especially recommended to leave fish for marinating, which has been smeared with mayonnaise so that the sauce is well soaked.

You can safely use foil instead of a sleeve, but it will also need to be unrolled 10 minutes before turning off the oven. Or you can bake carp in a slow cooker, then the fish will be even healthier. In a multicooker, it is best to cook fish in foil, selecting the baking program or according to the instructions.

An interesting video about how to deliciously and quickly bake carp in the oven on the topic: “Carp baked in a sleeve with a filling for every taste”:

Ingredients

To bake carp in the oven with potatoes, take the ingredients from the list. The oil is lean and preferably refined, with a neutral odor. For bright colors, add seasonal tomatoes and red onions to the potatoes.

The main flavors are garlic, lemon zest and black pepper. If necessary, use your favorite fish mixtures and herbs.

In addition to the products listed, have a large baking pan or baking sheet on hand, as well as foil.

We clean fresh carp from scales, gut them, remove the gills (if we do not cut off the head), and rinse thoroughly with cold water. Wipe with a napkin.

Using a knife, make cuts on one side of the fish. Salt and pepper, including the abdominal cavity. Stuff with onion rings and garlic cloves.

We cut the peeled potato tubers into short pieces and not too thick, so as to steam them thoroughly and not leave them hard. Mix with salt, pepper, lemon zest and vegetable oil.

First place the seasoned and oiled potatoes on a baking sheet lined with foil and distribute them evenly over the entire surface.

As a tasty and colorful addition, lay out tomato circles, purple onions, and scatter pieces of garlic.

We place our carp on top of the vegetables. If desired, place lemon slices in the holes of the head. Cover the fish and potatoes with foil. Do not press (I recommend that you also grease the inside of the foil with vegetable oil, otherwise the carp will stick).

Bake for about 45-50 minutes at 180 degrees. Don't forget to preheat the oven.

Carefully transfer the delicious whole carp with potatoes to a clean plate, garnish with fresh herbs and serve with lemon.

Useful tips from the chef

Although baking carp in the oven is relatively easy, it still doesn’t hurt to listen to the advice of experienced chefs:

1. Prepared fish should be placed in a well-heated oven.
2. The baking sheet or mold should be greased with oil to prevent the skin from sticking.
3. It is better to replace vinegar with lemon juice.
4. Vertical notches on the sides cut the bones of the fish; if they are made in the form of diamonds, the carp will look more appetizing.
5. It is better to cook fresh or chilled carp. If this is not possible, then defrost it in the refrigerator. Usually 12-16 hours is enough.

If you follow all the tips and cooking instructions, then baked carp will definitely delight you with its sweetish taste and delicate texture.

Baked carp with potatoes

Dear readers!

By baking carp with potatoes, we save time on preparation and get very tasty fish with a side dish. Carp baked in the oven will delight everyone with its amazing taste, and the potatoes will also be to your taste.

INGREDIENTS:

• 1 carp (up to 1 kg)
• ½ lemon
• 1 carrot
• 8-10 potatoes
• 4-5 onions
• mayonnaise
• ground black pepper
• seasoning for fish
• vegetable oil
• salt

Cooking aromatic potatoes and luxurious carp

Especially for those who like to experiment with ordinary, everyday products, a recipe for oven-baked carp was created, which has light notes of Italy.

So take:

• 1-2 fish for about 2-2.5 kg;
• 1 kilogram of potatoes;
• 1 lemon;
• 1 head of garlic;
• 2 sprigs of rosemary;
• 1 bunch of dill;
• 4 tbsp. spoons of vegetable oil;
• black, red and white pepper;
• salt.

How to cook?

• Prepare the fish (the procedure is indicated above).
• Rub it with a mixture of salt and pepper.
• Line a baking sheet with cooking foil.
• Place the carp on the foil.
• Lubricate it generously with sunflower oil.
• Wash the potatoes and peel them.

How to bake carp in dough?

For the dish, stock up on:

• Fish – 1 pc.
• Onion – 1 pc.
• Walnuts – 160 g
• Wheat flour – 1 tbsp.
• Egg – 1 pc.
• Parsley

Carp in dough

Cooking process:

• Clean the fish and rinse.
• Make small cuts on the back of the carcass, remove the entrails and backbone.
• Chop the onion in advance and fry it. Finely chop the caviar or milk and crush the nuts.
• Mix the onion with chopped herbs and spices. Add remaining ingredients.
• Stuff the carp with the resulting mixture.
• Prepare a stiff unleavened dough from eggs, flour and butter.
• Wrap the fish in the resulting dough.
• Bake for about 1 hour in a well-heated oven.
• Cover the finished carp with parchment for a while to make the dough a little softer.

Carp baked in an omelette

• Carp – 1 kg;
• Milk – 1 glass;
• Eggs 3 pcs.;
• Potatoes – 3 pcs.;
• Greens - to taste;
• Salt and pepper - to taste.

Clean the carp, gut it and wash (you can cut it into small pieces, or you can bake it whole later, as you like).

Pour some water into the frying pan and simmer the fish in it (cover with a lid and simmer a little over low heat).
Mix milk with eggs and beat well. Boil the potatoes until fully cooked and cut them into slices. Place the carp on the foil, place boiled potatoes next to it, salt and pepper everything, then pour in the egg-milk mixture
. Preheat the oven to 180 degrees and bake the dish for 15 minutes. During this time, the mixture should rise (like in an omelet). Carp is served with chopped herbs.