Carp Stuffed with Couscous Recipe
I love recipes where everything is as simple as possible, but very tasty. Carp – one of the bony fish, carp bones are smaller. In any case, carp was always a favorite in our family. And couscous is such a simple and quick side dish.
Servings
3
Cook Time
35minutes
Servings
3
Cook Time
35minutes
Ingredients
Fish:
Side dish:
Instructions
  1. Cleaned of scales and giblets fish (head, tail, and fins do not need to be cut off), smear with spices and sprinkle with lemon juice. Close and put in a cool place for at least 1 hour to marinate. Mostly I do it before going to bed, and the next day I cook for dinner. If you use other seasonings for fish, you can replace them. I use this compound very often. Before cooking, pour the couscous with hot water, cover with a lid and leave for 5-7 minutes. It will absorb all the water, but even if it doesn’t, drain the excess liquid. Add all the spices and mix.
  2. Put as much couscous as you can in your belly. The baking dish is slightly greased with vegetable oil. Put the remaining couscous on top of the fish. It is better that the main mass that did not fit into the fish, the side dish was under the fish, will be more saturated with fish juice. Carp on top a little bit to coat with vegetable oil.
  3. Bake in a preheated 180C oven for 20-25 minutes.
  4. Get it out and serve immediately.
  5. Bon appetit.
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