Baked fish is one of the most healthy, satisfying and delicious dishes. Nutritionists recommend using such fish - it turns out to be less fatty than fried, it is easily digested by the digestive system. Baked fish is prepared easily and quickly - this is a definite plus of the dish. The oven will do most of the work, leaving you plenty of time for other things.

Fish is baked in various ways:

• whole and in pieces;
• open or in foil ("sleeve"); as well as in dough, salt shell;
• in its natural form, with spices, vegetables, mushrooms, lemon.

Sometimes the belly of the fish is stuffed with boiled rice with carrots and onions, potatoes, minced meat or other products before baking. To give a special taste and juiciness, spices and various sauces (creamy, tomato, mustard) are used.

The following types of fish are especially appetizing in the baked version: crucian carp, carp, silver carp, cod, notothenia, halibut, mackerel, sardine, sole, butterfish, sea bass, mullet, hake. If you plan to bake whole fish, be sure to consider the size of your oven when purchasing your fish. The fish must certainly be fresh, without foreign odor, without any plaque in the form of mucus. Before baking, the fish must be cleaned of scales and viscera, remove the gills. If you want to bake only fillets, cut the fish lengthwise with a sharp knife, remove its backbone and large bones.

To bake fish in the oven, choose cast iron or earthenware, an enameled baking sheet, or steel with a non-stick coating. Aluminum and other metal pans cannot be used: during the cooking process, the metal will oxidize, give the fish an unpleasant aftertaste and gray color, and contribute to the destruction of vitamins. The bottom of the dishes should be thick (3-5 mm), which contributes to an even distribution of temperature over the surface.

The recipe for baking capelin in the oven is incredibly simple. It takes only half an hour to cook delicious crispy fish for the whole family. Moreover, there will be no unpleasant smell, without which ordinary frying is indispensable!

Pelengas meat will be truly delicious if seasoned with spices, lemon and baked in a sleeve. This fish is especially good if cooked whole. And since such a dish looks very impressive, it is not a shame to submit it to the celebration.

If you love river fish, then I am sure you will like this recipe. Whole white amur baked in foil is a dish that can be served even for a holiday.

I offer a simple and successful recipe for mackerel baked with spices in the oven. Cooking does not require much time, the fish is fragrant, its taste resembles hot smoked fish.

Baked pink salmon fillet in a coat of vegetables and with the addition of Georgian tkemali sauce is a truly luxurious dish worthy of a festive table. Unique taste and appetizing appearance.

Tender and juicy carp meat will reveal new flavors if you stuff the fish with vegetables and bake it whole in foil. A healthy and not too high-calorie dish will appeal to households and guests.

We offer sophisticated gourmets to replenish the piggy bank of gourmet dishes and bake the whole rainbow trout in parchment paper. The addition of lemon, herbs and nuts will fill the dish with additional flavor and aroma overflows.

Most of us are used to eating salted or smoked mackerel without even realizing that this fish can be baked. We offer a recipe for cooking delicious mackerel baked in the oven in sour cream sauce.

Baking fish in the oven is not so difficult. But in order for the fish to turn out tasty, not raw, not overdried and not burnt, you need to correctly calculate the heat treatment time, taking into account the size of the product, the temperature regime and some other nuances.

Pike perch baked in the oven in a salt coat looks unusual and festive. Thanks to the salt protective layer, moisture, rich taste and aroma of spices are retained in the fish. Treat yourself to an excellent meal!

The combination of fatty meat of red fish and sour lemon has won the recognition of gourmets all over the world. Thanks to baking in foil, the fish does not dry out and it turns out especially tasty.

We offer an excellent recipe for the most delicate fish - hake fillet baked in the oven, wrapped in a coat of onion, cheese and cream. The dish is quick and easy to prepare and served hot.

Baked zander stuffed with vegetables is a popular dish on the menu of restaurants. Thanks to vegetables, fish meat turns out to be juicy, soft, fragrant and tastes good, it just melts in your mouth.

Salmon itself is delicious, no matter how you cook it. It is simply impossible to spoil it, even if you set yourself this goal. But, do not forget that this fish is quite oily, so bake it ...

Pollock in the oven - a recipe for a simple and inexpensive fish. Although many do not consider pollock the best representative of fish, it is quite a useful and nutritious product. From this inexpensive, but tasty fish, if desired, you can bake a real delicacy in the oven. The main thing to remember...

The recipe for carp baked in the oven can be very original. This time we bring to your attention fish baked in egg-flour breading, stuffed with sauerkraut. In general, carp is identical to meat in its nutritional value. But it is absorbed by the body significantly ...

Stuffed carp baked in the oven - a festive table dish. It so happened that it is customary to make it exclusively on occasion, because baking this delicious treat is a long, difficult and troublesome business. Usually the main difficulty of the recipe is to ...

According to our recipe, pink salmon fillet in the oven turns into a delicious and delicious dish. In general, this fish got its name for a kind of "hump" that protrudes on the spine near the head. Despite the unattractive posture, this delicious variety of fish is also called "pink ...

Oven-baked salmon steaks are ideal for a romantic dinner for two. This fish is very tasty, enriched with nutritious protein, and it takes only 15 minutes to cook! Pieces of fish soaked in soy sauce and honey, sprinkled with spices and sesame, are very...

How to cook carp in the oven? Baked carp is a delicious fish dish suitable for a family home-cooked dinner. Carp is a large freshwater fish resembling a carp. Carp meat is juicy, dense, and there are not many bones, so it is great for baking ...

The recipe for trout baked in the oven with mushroom sauce is a real delicacy. This fish belongs to the salmon family, and it is often called pure or noble, because it lives exclusively in clean waters. Trout meat is not only tender, soft and tasty, but also ecologically...

Grilled salmon kebab in the oven is a tasty, refined and easy-to-cook dish. This is an ideal option for treating guests: even if you are not a master of culinary delights, you will get an unusual and tasty dish - salmon barbecue. In order to give...

Capelin baked in the oven is the most inexpensive and delicious fish. Dishes prepared from it have a good taste and aroma, and the very minimum is spent on cooking and time. We recommend the easiest and fastest way to cook capelin, for which...

Bream baked in the oven turns out to be very tender and not as bony as fried in a pan, due to the fact that fish bones soften when soaked in marinade and baked. For baking in the oven, large fish from 1 kg or more is most suitable. High content...

The recipe for salmon baked in the oven is quite simple. You will need fish fillets, vegetables, cheese and seasonings of your choice. You also need a cooking sleeve to prepare this dish. The fact is that pink salmon itself is a rather dry fish and it is very easy to spoil it in the process ...

Red fish baked in the oven is a real delicacy. This dish is perfect for those who welcome healthy and tasty food to their table. Fish is generally less caloric and more easily digestible than meat, and in terms of amino acid content and healthy protein, seafood ...

Carp baked in the oven, the recipe of which you see below, is a delicious dish of fish, rice and vegetables. The highlight of this dish is that it combines several components at once. These three-in-one recipes include a side dish (such as porridge, pasta or potatoes), meat...

Fish baked in the oven has a lot of advantages - it is an excellent dietary product, a quick dish to prepare, and a wonderful basis for culinary experiments. You can bake fish with vegetables, and then you do not have to prepare a side dish separately. Baked fish can be served not only hot, but also cold - this can only benefit its taste. Baked fish is unique in that, when properly served, it can turn from a simple everyday dish into an unforgettable decoration of the festive table. Solid pluses! The most delicious baked fish species are perch, crucian carp, cod, mackerel, halibut, pike perch, carp, trout, salmon, pike, bream, carp, bream, pink salmon, flounder, etc.

If you are using frozen fish, be sure to thaw it in the refrigerator beforehand. Do not be afraid to use seasonings, spices and herbs - they allow you to enrich the fishy taste, revealing all its nuances, and add aromatic notes to the dish. Lemon, garlic, dill, cilantro, rosemary, thyme, coriander and banal black pepper will come in very handy here. Since in most cases it takes a short amount of time (10 to 30 minutes) to cook fish in the oven, always check for doneness after the minimum cooking time has elapsed. This can be done with a fork - the finished fish will easily flake off. Baking fish in foil is a great way to intensify the flavor of the fish and tenderize the meat, so don't overlook this when cooking. And now let's move from words to deeds and get acquainted with mouth-watering recipes that are just waiting to be implemented in your kitchen.

Pike-perch baked with vegetables and mushrooms

Ingredients:
2 pike perch fillets (about 250 g each),
1 carrot
1 celery stalk
4 large champignons,
40 g butter,
2 green onion feathers,
1/4 cup heavy cream, fish stock or lemon juice
salt and ground black pepper.

Cooking:
Preheat oven to 180 degrees. Prepare 2 pieces of foil by lightly oiling them. Grate pike perch with salt and pepper. Saute chopped vegetables and mushrooms in butter for 2-3 minutes until they start to soften. Add cream and cook until most of the liquid has been absorbed. Season with salt and pepper. Lay each fillet on a piece of foil and top with a mixture of vegetables and mushrooms. Sprinkle with chopped green onions, close the edges of the foil, put the fish on a baking sheet and bake for about 15-20 minutes.

Trout with tomatoes and olives with cheese

Ingredients:
1 trout steak (about 1 kg),
1/2 cup lemon juice,
2 teaspoons mustard,
1/2 cup vegetable oil
150 g cherry tomatoes,
2/3 cup pitted olives
100 g cheese
dill greens,
salt and ground black pepper.

Cooking:
Preheat oven to 200 degrees. Cut the steak into 4 pieces. Whisk together lemon juice and mustard. Slowly pour in the oil, whisking constantly, until all ingredients are combined. Season with salt and pepper to taste. Add halved cherry tomatoes, halved olives and chopped dill. Place the fish steaks in a baking dish and pour over the prepared mixture. Sprinkle with grated cheese on top and bake in the oven for about 10-12 minutes. Serve fish with butter sauce.

Ingredients:
1 carp (weighing 1-1.5 kg),
2 potatoes
1 carrot
1 onion
1 bunch dill,
1 lemon
salt and spices to taste.

Cooking:
Prepare the fish by removing the scales, gills and gutting it. Lubricate the fish inside and out with half a lemon, using all the juice - this will help get rid of the characteristic river smell. Grate with salt and spices to taste and leave to marinate for 1-2 hours. After that, put diced potatoes, diced onions, diced carrots and sliced ​​\u200b\u200bhalf a lemon into the belly of the carp. Add a bunch of dill and fasten the belly with toothpicks. Line a baking sheet with foil and brush with oil. Put the fish on a baking sheet and bake at 180-200 degrees for about 40-50 minutes.

Ingredients:
500 g white fish fillets, e.g. cod,
1/2 cup flour
1 teaspoon granulated garlic
1 cup breadcrumbs,
1 teaspoon dried Italian herbs
1 large egg
vegetable oil,
salt and ground black pepper.

Cooking:
Preheat oven to 200 degrees. Cut the fish fillet into pieces about 2-3 cm thick and about 7-8 cm long. Pour the flour into a plate and mix with granulated garlic. In another bowl, mix the breadcrumbs with the Italian herbs. Season with salt and pepper. Whisk the egg and 1 tablespoon water in a medium bowl.
Roll the fish pieces in the flour, gently shaking off the excess, then dip the fish into the egg mixture and then into the breadcrumbs. Lay the fish fingers on a baking sheet lined with foil. Lubricate the foil with vegetable oil. Bake for about 12 minutes. For even browning, you can flip the sticks to the other side after about 6 minutes.

Pink salmon baked with citrus

Ingredients:
4 pink salmon fillets (from 250 to 320 g),
4 lemon slices
4 orange slices
2 tablespoons chopped dill,

salt and ground black pepper.

Cooking:
In a large baking dish, line up the lemon slices and the orange slices underneath to make 4 groups of citrus fruits - each fish fillet will have its own citrus cushion. Season each fillet with salt and pepper and lay over two slices of citrus fruits (orange and lemon). In a small bowl, mix dill and vegetable oil. Spread the mixture evenly among the fish fillets. Place the mold in an oven preheated to 200 degrees and cook for about 10-12 minutes.

Baked perch in salt crust

Ingredients:
1 perch (weighing about 1.5 kg),
4 egg whites
500 g salt
1 bunch fresh dill,
4 tablespoons of vegetable oil,
1 lemon.

Cooking:
Gut the fish, remove the upper and lower ribs and gills. Beat the egg whites to soft peaks and stir in the salt. Place the dill in the cavity of the fish. Prepare a baking sheet by lining it with foil or parchment paper. Put 4 tablespoons of the salt mixture on a baking sheet, put the fish on top and sprinkle with the remaining salt mixture, helping yourself with your hands. Bake the fish in an oven preheated to 200 degrees for 35 to 40 minutes. Serve, carefully removing the salt crust, with lemon slices.

Oven-baked fish is a versatile dish that can take on new flavors every time depending on the ingredients you use as an accompaniment. Do not be afraid to experiment and surprise your loved ones with culinary masterpieces!

Doctors recommend to cook fish dishes more often. After all, fish is healthy and perfectly absorbed by the body. It is necessary in children's and dietary nutrition. Many people think that it is best to cook fish in the oven - this way it can truly reveal its taste and aroma.

Pros and cons of cooking fish in the oven

Roasting fish is the best way to prepare it. The baked dish is tasty, juicy and healthy. With the help of the oven, you can preserve all the vitamins as much as possible, while the product comes out dietary. Cooking fish in this way is simple, you just need to follow some rules.

There are no downsides to baking. After all, the oven allows you to get a tasty and fragrant dish, with a crispy crust.

Preparing fish for cooking

After the fish has passed a rigorous selection and hit the kitchen table, it must be prepared before being sent to the oven. Remove scales, gut well. Rinse under running water. Particular care must be taken to remove the gallbladder.

Fish can be baked whole or cut into portions. Cut off or leave the head and tail - everyone's personal preferences. If the head remains, then the eyes and gills must be removed. The fish is washed and dried.

The carcass is wiped with salt and pepper from all sides and from the inside. Leave for half an hour soaked in spices.

Do not use aluminum or metal utensils for fish. These materials give the product a gray color and affect its taste. It is better to choose clay, enameled or cast iron dishes. It can be a frying pan, a baking sheet, or any other shape that matches the size of the fish.

Ways to cook fish in the oven

Using different techniques, you can achieve completely different results, even when cooking the same type of fish.

An indispensable element in the kitchen - foil - will allow the product to preserve useful properties and natural juices. To get an excellent dish, you need to follow simple sequential steps.

1. If possible, remove the ridge and bones from the fish; you can buy ready-made fillets in the store.
2. Salt the resulting meat and pour over lemon juice. Lubricate with mayonnaise and leave for 15 minutes.
3. The foil must be greased with butter. Put fish on it. You can put it in the oven like this. But it will be tastier if you add a layer of onions, mushrooms and sliced ​​\u200b\u200btomatoes on top of the fillet. Top with sour cream and cover well with foil.
4. Cooking time depends on the size of the fish.
5. At the end, you will need to open the foil to form a crispy crust. Pour the fillet on top with the resulting juice to make it softer and more tender.

On a baking sheet

This method is simple and takes little time. Fish on a baking sheet turns out tasty and fragrant. "Basic" cooking recipe:

1. Fresh or thawed fish should be washed and dried with a paper towel.
2. Cover a baking sheet with parchment and place the carcass on it. Salt and season.
3. On top of the fish, you can put onions, grated carrots and cheese. Add some mayonnaise or sour cream.
4. It takes an hour to cook a dish at 180 gr.

If the fish is baked with the head and served in the same form, it will impress the guests. An effective delivery is guaranteed.

Using a sleeve is a great way to bake fish in the oven. The result is a tasty, juicy and healthy dish. It is prepared in its own juice, without the addition of oil, which automatically makes it low-calorie. You can bake any fish in the sleeve, and it does not matter if it is a whole carcass or portioned pieces.

1. Cleaned and washed fish must be thoroughly dried. Salt, rub with seasonings. The dish will acquire a piquant taste by adding garlic and parsley sprigs inside the carcass.
2. Next, the fish enters the sleeve for baking. You can place it on a vegetable pillow or send it to the oven alone.
3. The sleeve should be placed on a baking sheet or in a pan. Poke it in several places with a toothpick to release steam.
4. Cook for 45 minutes at 200gr.S.

The best side dish for oven-baked fish is boiled rice with vegetables. A great option not only for a family dinner, but also for a festive dinner.

Methods for cooking fish in the oven

You can bake any fish in the oven using a pillow of salt. The fish will not take excess salt into itself, and such a technique will allow you to get a juicy and tender dish. The recipe is very simple:

1. Fill the baking sheet with salt. Put the carcass on it. You can add vegetables or lemon slices on top.
2. Bake for 40 minutes in an oven preheated to 200g.C.
3. After cooking, you will need to carefully remove the skin from the fish.

An unusual way of cooking will allow you to present the fish from a new side, to reveal its unique taste.

1. You can use ready-made yeast-free puff pastry. It must be rolled into a thin layer. Put grated carrots and chopped onion on it. Then thin circles of raw potatoes. Put the fish, salted in advance, on this vegetable pillow.
2. The dough must be wrapped so that the fish and filling are not visible.
3. Transfer the fish in the dough to a baking sheet and bake in the oven for 30 minutes at 180°C.

You need to watch the dish so that the dough does not burn. Brush with butter at the end of cooking.

Gefilte fish

For stuffing, it is better to choose medium or large-sized fish, preferably without a large number of bones. The filling in the form of vegetables is perfect for fish, making the dish hearty and tasty.

1. Prepared fish should be marinated before cooking. This will give it an interesting, rich taste. To do this, salt the carcass and pour lemon juice. Leave for half an hour.
2. Lay a sheet of foil on a baking sheet. Put the fish on it. Put any vegetables of your choice in the abdomen. It can be onions, carrots, potatoes or bell peppers. Add spices. You can close the abdomen with toothpicks.
3. The fish must be tightly wrapped in foil.
4. You need to check the dish for readiness for both fish and vegetables. To get a crispy fragrant crust at the end of cooking, you need to open the foil and bake for another 10 minutes.

In addition to vegetable filling, you can use:

• buckwheat with vegetables;
• mushrooms;
• shrimp and cream.

Baked river fish in the oven is not only a healthy dish, but also extremely tasty. In terms of the content of proteins and nutrients, river dwellers may well compete with the best varieties of meat. Whole baked fish is prepared quickly and simply, it can be baked in foil, in dough, stuffed with stuffing or made under a fur coat. In general, there are many options and I hope that those collected in this article baked fish recipes will appeal to you.

Carp in sour cream

Not a single Ukrainian feast is complete without this dish. What could be better than carp in sour cream?

Ingredients:

• 1 kg whole carp
• 1 cup sour cream 20% fat
• 1 cup milk or cream to taste
• 1 medium onion
• 4-5 art. l. ghee
• salt, ground black pepper
• small bunch of dill

Cooking:

Preheat oven to 180°C. Clean the carp from scales and gut, rinse thoroughly in cold water and dry with paper towels.

Coat crucian carp on all sides with melted butter, salt and pepper. Cut the onion into thin rings. Finely chop the dill.

Put the prepared fish and onions in a patch, cast iron or stewpan. Place, uncovered, in preheated oven and bake until browned, about 15 minutes.

Mix sour cream with milk or cream, salt. Pour this mixture over the crucians and return to the oven. Cook until gravy thickens, about 20 minutes.

Serve crucians sprinkled with chopped dill.

Baked silver carp

Ingredients

• Silver carp (large) - 0.5 pcs.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Eggplant - 1-2 pcs.
• Sour cream - 3-4 tablespoons
• Homemade mayonnaise - 1 tbsp.
• Salt, pepper, fish seasoning (to taste)
• Soy sauce - 100 ml.
• Lemon - 1 pc.
• Garlic - 3-4 tooth.
• Hard cheese - 100 grams
• Vegetable oil

Cooking

Peel the silver carp, remove the insides, cut into large pieces. Squeeze the lemon juice into the water and soak the fish for about 1 hour. Drain the water and pat dry the fish. Sprinkle with pepper, spices for fish and pour soy sauce for 2-3 hours (periodically turn the fish over).

In a pan with vegetable oil, fry coarsely chopped onions and grated carrots. Put eggplant mugs on a baking sheet, onion and carrots on top. Salt.

Lubricate generously with a mixture of sour cream and mayonnaise.

Put in an oven preheated to 190 degrees. Bake the fish for 30 minutes. Then take out and sprinkle with grated cheese. Return back to oven for 10 minutes.

Baked carp with vegetables cracker crumble

During baking in the oven, the carp becomes soft, and thanks to sour cream, it becomes very tender. Vegetable filling allows you to make the dish juicy and fragrant. From above, the carp is sprinkled with crumbs from an unsweetened cracker, due to which a delicious crust is formed.

Ingredients

Filling

Sour cream 10% fat 1 tbsp. the spoon

Onion 1 piece

Salt 1 gram

Potatoes 2 pieces

Nutmeg ground 3 grams

Dill 2 grams

Garlic 3 cloves

Sunflower oil 20 grams

Pumpkin 50 grams

Sweet pepper 10 grams

Bread crumbs 2 tbsp. spoons (cracker)

For fish

Sour cream 10% fat 65 grams

Salt 3 grams

Garlic 2 grams

Dried paprika 3 grams

Carp 1,500 grams

Ground coriander 3 grams

Cooking

To prepare the dish, you need a carp - a weight of at least 1 kg. In this form, it already has a certain amount of fat, due to which the dish will turn out to be very tasty. Rinse it under water, remove the scales with a special device. Gut and dip in water - wash thoroughly. Place on a plate to drain the remaining liquid. For breading, an unsweetened cracker is taken, you can take it with the taste of cheese, dill or onion. Remove the seeds from a small bell pepper and cut into strips. Remove the skin from potatoes and pumpkin. Prepare sour cream and sunflower oil for frying onions.For convenience, place the fish on a wide cutting board. Turn it over, sprinkle with table salt or spread with soy sauce.

Combine ground coriander, dried garlic and paprika in a small bowl. Rub the carp with this mixture on all sides. To do this, you can use a purchased mixture of seasonings for fish and seafood. Leave to marinate for 45 minutes.During this period of time, you can prepare a vegetable filling. Cut the onion into 4 parts, and then cut each lengthwise into thin strips.

Cut the potatoes in half, then into sticks and cubes. Pour into a deep bowl.
Fry the chopped onion in sunflower or olive oil until soft and golden brown. Add to bowl and stir.

Cut the butternut squash into cubes and pour over the vegetables. It can be replaced with young zucchini or other vegetables.Bell peppers can be used fresh or frozen. If the second option is taken, then first fill it with warm water. Cut the garlic with a knife into small cloves, you do not need to chop much.

Pour into the main mass and mix thoroughly until smooth.Freshly frozen dill can be immediately added to all ingredients. Sprinkle parsley or green onions, if desired. It will be enough to add salt and ground nutmeg to the filling. Put 1 tbsp. sour cream and mix until smooth.

Take the carp from the refrigerator and stuff it with the vegetable mixture. You can tighten the abdomen with sewing thread. As experience has shown, the filling is perfectly baked inside and does not get enough sleep. Spread the fish on top with sour cream. The more it is, the more tender and tastier the dish will turn out. We take an unsweetened cracker and knead it with our hands into crumbs. It is crispy and crumbles well. Instead, you can use ready-made breadcrumbs.

Gently sprinkle the fish with the resulting crumb. Press a little on top to make it fit snugly.

Take the required length of the baking sleeve so that the carp fits completely in it. Roll up the edges and put the fish. Tighten the edges tightly.

Carp must be baked in an oven at a temperature of + 180 ° C. It will take 1 hour, possibly less. The finished dish should acquire a golden crust, both from below and on the surface. Sprinkle chopped dill on top and serve on its own or with mashed potatoes.

• After selecting the components, it remains to figure out how much to cook the fish in the oven. The time depends on the type of fish (sea, river, fatty, piece or carcass) and on the type of baking.
• Any stuffed carcass is cooked for at least 10 minutes with a thickness of 2.5 cm, in addition to this, 10 minutes are added for each subsequent centimeter. If the whole carcass is cooked, it will take 25-30 minutes.
• Fish baked in the oven on a baking sheet is cooked for 35 minutes, in foil or a sleeve - 25 minutes.
• A baking temperature of at least 180 degrees is the answer to the question of at what temperature to cook fish. It is not recommended to set the temperature below this value, because the meat will be tasteless, it will take a long time to process

Baked carp with mushrooms

Ingredients:

• carp - 1.5 - 2 kg
• onion - 1 pc.
• champignons - 200 g
• lemon - 1/2 pc.
• vegetable oil for frying mushrooms
• butter 30 gr.
• greenery
• salt pepper
• spices

Cooking:

Prepare the filling. Onions should be cut into thin half rings, mushrooms cut into small pieces. Separately, fry the onion and mushrooms in vegetable oil until soft. Add finely chopped parsley, salt and pepper; mix well.
Gut the carp and remove the gills. Sprinkle inside and outside with salt and pepper. Fill the fish with filling, if there is a lot of filling inside, then you can fasten the edges with toothpicks. Put the remaining mushrooms with onions around the fish. If you wish, you can make oblique cuts and put lemon slices into these pockets. Lightly drizzle the fish with lemon juice, melt the butter and pour it all over the fish.
Bake for 20-25 minutes (depending on the weight of the fish) in a preheated oven at 200 C.
Let the finished fish stand for 8-10 minutes and transfer to a dish.

Silver carp with champignons

Ingredients:

• Tomatoes 3pcs;
• White wine 125ml;
• Garlic 3 tooth;
• Onion 2pcs;
• Champignons 400gr;
• Carcass of silver carp or steaks 3 pcs.
• 1 tbsp tomato paste
• 1 glass of sour cream

Gut the carcass of a large silver carp and rinse thoroughly, cut into large steaks. You will have to work hard if the silver carp is large. So I recommend buying ready-made steaks.

Roll the pieces in flour, pepper and salt to your liking. Rinse the onion and chop finely.

Heat the butter and fry the onion until golden brown, then add the chopped mushrooms. Then lightly fry the pieces of silver carp and put them on a baking sheet, put mushrooms with onions on top..

Peel the tomatoes, fry in a pan, add tomato paste and mix with white wine and sour cream, salt the sauce to taste. Pour the mixture over the fish carcass. Simmer in the oven for 10 minutes over low heat.

You can use boiled potatoes as a side dish.

Carp baked with tomatoes and potatoes

Ingredients

• fresh carp (ours weighs 1.3 kg)
• 3 medium sized onions
• 2 bell peppers
• 2 tomatoes
• 2-4 potatoes
• pepper and salt to taste
• mayonnaise
• sour cream
• half a lemon

Cooking:

The most important thing is to properly prepare the carp. Carp should be well cleaned, washed and dried. Dry inside the belly with a paper towel. We do not leave excess liquid anywhere. Gills must be obtained. Everything must be washed and dried. This is the main condition for the proper preparation of this fish.

Carp needs to be cut into large pieces, but a small one can be left whole. We take half a lemon and pour juice inside the fish and grease it everywhere. We also wipe the juice on the outside. Lemon kills the river smell of fish. Everything was thoroughly smeared with lemon juice and we leave the carp alone for 15 minutes.

Put salted potatoes cut into circles in a baking dish, put heaps of fish on top, keeping its shape. On the side, on top and between the pieces, randomly lay out the onion, tomatoes, pepper cut into rings. Pour all this with sour cream with mayonnaise.

We preheat the oven to 180 C. How long does carp cook in the oven? Sent carp in a hot oven is baked for 1 hour. Then turn off the oven and leave the carp for 15 minutes in the oven. Then we transfer the carp to a serving dish and decorate with herbs. It is very fragrant and tender, with a crispy crust on top. We decorate it with fresh parsley. The fish turned out just lick your fingers. Very tender and juicy with delicious toppings.

Baked carp with potatoes

Ingredients:

• 1 carp (up to 1.5 kg)
• ½ lemon
• 1 carrot
• 8-10 potatoes
• 4-5 onions
• mayonnaise
• ground black pepper
• seasoning for fish
• vegetable oil

Cooking:

We clean the carp from scales, remove the insides, wash it, let the water drain. In order not to feel small bones in the cooked dish, we cut the carp on both sides from the ridge to the abdomen. As a result of incisions, small bones will soften during baking and will practically not be felt. Salt and pepper the fish to taste, sprinkle with seasoning for fish, rub it all well into the fish. Then generously grease with mayonnaise. Who does not like salty, salt gently.

We clean the potatoes, wash them, cut them into slices along the entire length, salt, pepper, sprinkle with vegetable oil, mix well, so that salt, pepper and vegetable oil are evenly distributed over the potatoes from all sides. Grease a baking sheet with vegetable oil, spread a layer of onion, then put the fish. We put potatoes around. Take as many potatoes as you put around the fish. Put the onion rings on top of the carp and cover with foil.

Preheat the oven to 180 degrees and bake fish and potatoes for 60 minutes, 30 minutes with foil and 30 without foil. Remove foil and brush potatoes with vegetable oil. We check the readiness of our dish by the readiness of the potatoes, if it is not ready, bake further. You can turn the potatoes over and cover with foil.

Carp baked with pepper and eggplant

I like it better when cold, but to be honest, I don’t have the patience to wait for the fish to cool down, it’s very tasty. Buy a large carp, firstly, it goes with a bang, and secondly, there are fewer small bones in a large fish and it is more pleasant to eat it.

Ingredients:

• 1 carp (0.8-1 kg.)
• 2-3 tomatoes
• 2 bell peppers
• 1 eggplant
• vegetable mayonnaise
• butter
• pepper

Cooking:

First, we clean the fish, then we gut it, take out the insides, remove the gills, if you leave the head, or cut it off. We wash the fish well. To make small bones steam out and we don’t feel them while eating, slightly cut the carp on both sides along the ridge. We cut the fish into portioned pieces, any size you like. Salt and pepper. Salt the fish well, excess salt will be taken away by vegetables.

Wash tomatoes, peppers and eggplant, cut into slices, salt a little and leave to soak. We cut the vegetables in circles, salt a little and leave to soak. Grease the baking sheet with vegetable oil, spread the carp like a fish, you can leave the carp's head, if desired. Between the pieces of carp lay out the prepared vegetables, alternating them. All the vegetables that remain are laid out near the fish.

Pour plenty of mayonnaise on top and place the baking sheet in a preheated oven to 200 degrees. Bake carp for 40-45 minutes. We determine the readiness of our dish, see if the eggplant is ready. Eggplants are ready, you can safely take the fish out of the oven, but rather turn off the stove and let the carp sweat.

Very tasty and vegetables, they absorb the fat of the fish, thereby making the fish not so oily and, in combination with each other, you get an excellent carp dish baked with vegetables. These two different dishes are united by the fact that they are both very tasty. Cook and enjoy.

• The method of baking makes any dish more useful. In addition, the products remain juicy and retain the vitamins they contain.
• Stuffed fish baked in the oven is no exception. It takes about 50 minutes to prepare, but requires pre-treatment. In addition to preparation, it is recommended to marinate the product in lemon juice with salt and leave for 1-2 hours. So the fish will turn out to be as tasty and juicy as possible.
• The temperature during baking should be in the range of 180-200 degrees.
  To make the fish more tender and retain all the juice, it is recommended to bake it in the oven in foil. It is best to combine it with a vegetable pillow - carrots, onions, tomatoes.
• If there are no ready-made spices, you can use anise, basil, hyssop, oregano. Coriander, marjoram, thyme, fennel go well with fish meat. Spectacular aroma will give savory, sage, tarragon.

Mirror carp stuffed with mushrooms in sour cream

One of the options for a delicious stuffing for stuffing is a mixture of mushrooms with carrots and onions. They are pre-fried in a pan until a pleasant golden color and softness. Then it remains to fill the carcass with mushroom mass and bake it. To make the fish soft too, it is worth lubricating it with sour cream.

Ingredients:

• champignons - 500 g;
• sour cream - to taste;
• onions - 2 pcs.;
• lemon - 2 pcs.;
• spices, salt - 2 pinches each;
• carrots - 1 pc.;
• carp - 1 pc.

Cooking:

Clean the carp from scales and entrails, wash and rub with lemon juice, salt, spices, let lie down for 10 minutes. At this time, clean the vegetables, fry them together with mushrooms until half cooked. Spread carp from the inside with sour cream, lay the filling there. Sew up the abdomen with a needle and thread or hook with toothpicks. From above, also generously smear sour cream, make a couple of cuts, where to insert lemon slices. Bake at 180 degrees. Take out the fish twice in 1 hour and brush with sour cream.

Silver carp steak baked in lemon-honey sauce

When choosing the size of silver carp steaks, you need to focus on their freshness and size. The steaks should be about 1 cm thick, which will allow them to cook quickly, but at the same time remain juicy.

Ingredients

• silver carp (steaks) - 4 pieces;
• honey - 3 teaspoons;
• lemon - 1/3 piece;
• salt - 1 teaspoon;
• Provence herbs - 1/2 teaspoon;
• ground black pepper - 1/3 teaspoon;
• vegetable oil (odorless) - 1 teaspoon.

Cooking

Wash fish steaks under running water, put on a cutting board. Sprinkle them with salt and pepper. Sprinkle with lemon juice. Leave to marinate for 15 minutes. Prepare lemon honey sauce. To do this, mix liquid honey, lemon juice, vegetable oil and Provencal herbs in a bowl. If the honey is candied, then send it to the microwave for 30 seconds, it will quickly acquire the desired consistency.

Cover the baking sheet with baking foil. From the foil, make molds according to the size of the steaks. As you can see in the photo, each steak has its own baking dish. Grease molds with vegetable oil. Arrange pieces of silver carp in molds. Top with sauce.

The skin and pulp of the lemon, which remained after squeezing the juice, cut into pieces. Lay the lemon slices over the fish. They, in the process of baking, will give a magical aroma.

Send the baking sheet with the steaks to the preheated oven. Bake for 20-25 minutes at 180 degrees. Cooking time depends on the characteristics of the oven and the size of the cut pieces.

Ready, oven-baked fish, do not rush to take it out of the molds. Let it cool down a bit. Silver carp steaks have acquired a light golden color, incredible aroma and taste. Fish meat is saturated with notes of citrus and honey.

Carp baked with porcini mushrooms

Ingredients

• carp,
• 300 gr. white mushrooms,
• 2 bulbs
• 400 gr. sour cream
• 2 tbsp honey,
• potato,
• 1 carrot
• spices: black pepper, marjoram, rosemary, oregano.,
• dill,
• parsley,
• salt.

Cooking

Grate the carp with salt and spices, make cuts along the ridge to grind the bones and leave for a couple of hours. Fry the mushrooms with onions in a pan, add salt and spices.
Cut potatoes into rings (salt) on a baking sheet, cube carrots. Stuff the carp with mushrooms and onions, add sprigs with herbs and put on top of the potatoes. Pour a little water, cover with foil on top, put in the oven, preheated to 180-200 degrees for 30 minutes. Then remove the foil, pour over sour cream sauce (add chopped herbs and honey to sour cream), put in the oven to brown. Serve the finished fish on a large platter with potatoes and vegetables. The author of the recipe is Eleonora Puchina.

Fill the belly of the carp with stuffing. Sew up the carp with thread. Place on a greased baking sheet. Brush the top of the carp generously with sour cream. Put to bake in the oven for 45-55 minutes at a temperature of 180 degrees.

The carp is ready when an appetizing crust appears. Decorate the dish with lemon, fresh herbs and vegetables.