Koktal is a dish of Kazakh cuisine. Koktal in Kazakh means "willow", in the old days the fish was laid on the branches of a willow, and smoked over charcoal. Now using special Kartalinia, reminiscent of our lamp. Koktal is almost always prepared from carp, carp or carp. The fish turns out to be fragrant, juicy and very tasty. The cocktail can be prepared in the oven, of course the taste will not be the same as on the fire, but the oven turns out very well. Kazakhs prepare Koktal for holidays or on weekends when a large family gathers together. I advise fish lovers to look at the recipe.
Prepare the fish for cutting. I have such a small carp.
Peel off the scales and cut along the back (and head, too), cutting out the spine bone, remove the insides and gills, wash and flatten. It turns out like a bowl of fish.
If you cook Koktal on a fire, then the scales are not removed!
Season with salt, pepper and mayonnaise. Leave for 30 minutes. Prepare vegetables for the cocktail. Put even eggplants, olives, cabbage, etc. I try not to overload, so that the taste of the fish was felt.
I also have my own preferences, I really like fresh vegetables and pickles in Koktal
Cover the baking sheet with foil for convenience and put the fish. Put thin onion rings on the fish and grease it with mayonnaise.
Put rings of pickles on the onion.
Now it's the turn of fresh tomatoes. Grease them with mayonnaise. If you think that there is not enough salt, then you can add salt.
Put lemon rings on tomatoes. Sprinkle lightly with sugar. Drizzle with vegetable oil and place in a preheated oven for 1-1. 2 hours. The temperature in the oven is 160-170 degrees. The fish should languish, become soft and juicy, and soak in the juices of vegetables. The fish will be just wonderful.
But still, look at the size of the fish, your oven and focus on your intuition. I'm talking about baking time.
Arrange the potato slices around the fish, although you didn't want them at first. It turned out very tasty.