Quite a simple recipe for baked carp. I want to say that it is not necessary to smear the carp with a lot of seasonings and stuff it with cereals or vegetables - this is what we clog the taste of the fish itself. Garnish and sauce can be prepared separately and served with fish for those who wish.
Carp to clean and gut it. I have a mirror carp and did not have to clean a lot.
Salt and pepper the fish, sprinkle with Provencal herbs. Leave for half an hour.
Meanwhile, cut the onion and lemon into thin rings. 3-4 rings are enough. Rinse the parsley and dill with water.
Onions, lemon and herbs will be placed in the belly of the carp for flavor and juiciness.
Now cut the carp on one side, indicating the portion pieces. Don't cut through! Cut through the upper half and slightly incise the spine bone.
This technique I spied from a friend of the cook. Carp fish is fat and soft and it is unlikely that you can cut it into portions. And if you immediately cut into pieces, it may dry out, and on the table, a whole baked fish looks more festive and solid. I liked this method of cooking very much. Despite some bony carp, I often cook it for holidays.
In the abdomen, put alternating rings of onion and lemon, put a bunch of greens.
Preheat the oven to 190 degrees. Pour vegetable oil on top of the carp and put the fish in the oven for 45-60 minutes. The time depends on the size of the fish and the desired degree of ruddiness.
I cook fish on foil for convenience, but do not cover the top with foil.
When the carp is baked, take it out of the oven and let it cool slightly. Remove the stuffing from the belly, it is no longer necessary. Transfer to a plate, garnish and serve.
And then carefully separate the portion pieces with a spatula, they have kept their shape, look nice and neat.