Recipe for cooking carp in the oven with vegetables. Carp baked with vegetables. Carp stuffed and baked with vegetables

Carp has tender meat with a sweetish aftertaste, for which many gourmets appreciate it. Like any other fish, it is healthy and not too high in calories. Stewed carp is popular all over the world. There are dozens of recipes for this dish. The most well-known options involve stewing fish in sour cream, with vegetables. These products make it tender, fragrant and even more delicious.

Cooking features

Knowing a few important points will help the cook to put out the carp so that almost everyone will like the finished dish, and even picky gourmets will be satisfied with it.

• It is advisable to buy carp alive. Then it will be guaranteed fresh. Fresh fish makes the most delicious dishes.
• If there is no opportunity to purchase fresh carp, carefully inspect the fish before buying. Cloudy eyes, dark gills, spots, mucus on the scales should stop you. If the carcass is sold without a head, this is a reason to be wary. It is by it that the freshness of the fish is determined, it is likely that they removed it in order to mislead buyers.
• Carp smells a little like mud, which is not liked by many people. Lemon, herbs, onions, carrots, garlic will help to beat off the smell and make the dish fragrant. Sour cream also does a good job with this task.
• Before cooking carp, you need to clean the scales, remove the insides, eyes, gills. The head and tail should be cut off only if the fish does not fit in the pan or in the mold. Often carp is stewed with steaks, sometimes only fillets are used for this purpose.
• If during processing of fish you have damaged gallbladder, it must be carefully cleaned and sprinkled with salt so that it does not taste bitter later.
• Some housewives do not cook carp just because it is bony. This problem is solvable. It is enough to make frequent diagonal cuts crosswise on his back before cooking. The bones will be crushed, after heat treatment they will become soft, eating carp will be pleasant and safe.

The technology for preparing stewed carp can be different. Before stewing, it is often fried to make it tastier and more appetizing. You can stew in a pan, in the oven, in a slow cooker. Cooking time and sequence of actions depend on the specific recipe.

Carp stewed in sour cream

• carp - 1 kg;
• onions - 150 g;
• sour cream - 0.25 l;
• water - 120 ml;
• lemon - 1 pc.;
• salt, seasoning for fish - to taste;
• flour, vegetable oil - as needed.

Cooking method:

• Prepare the carp by cleaning and gutting, cutting off the head and tail.
• Squeeze juice from half a lemon, cut the rest of the fruit into thin semicircular pieces.
• Rub the carp inside and out with fish seasoning and salt. Drizzle all over with lemon juice. Cover with lemon slices, put a few of them in the abdomen. Leave to marinate for 20-30 minutes.
• Heat oil in a frying pan.
• On the back of the carp, make a series of diagonal cuts. Cut it into steaks. Dip them in flour and put them in a frying pan with boiling oil.
• Fry until golden brown on all sides.
• In a separate pan, fry the onion, put it on pieces of carp.
• Dilute sour cream with water, salt and pepper, mix with herbs to taste. Thyme, parsley, dill are good.
• Pour sour cream sauce fish.
• Turn off the heat, cover the pan with a lid.
• Simmer for 10 minutes after the sour cream boils.

Carp stewed in sour cream is most often served with a side dish. It harmonizes with potatoes, rice, vegetables. According to the same recipe, you can stew whole carp in sour cream. But it is better to do this in the oven, preheating it to 180 degrees. Put the fried carp in a mold, sprinkle with fried onions, pour over with sour cream sauce and place in the oven for 20-30 minutes.

Carp stewed with vegetables

• carp - 1 kg;
• carrots - 150 g;
• onions - 100 g;
• beets - 150 g;
• water - 0.25 l;
• allspice peas - 3 pcs.;
• bay leaf - 2 pcs.;
• vegetable oil - 40 ml;
• salt, sugar, spices - to taste.

Cooking method:

• Clean the carp and cut into fillets. Thin areas in the back area, where there are especially many small bones, cut off with a knife. Cut the fillet into medium-sized pieces.
• Remove the husk from the onion. Rinse it, fill it with water and bring to a boil. Boil for 2-3 minutes, remove from heat. When the broth has cooled, strain it.
• Cut the onion into rings or half rings of small thickness.
• Scrape and cut carrots into circles.
• Peel the beets, cut into 4 parts, cut into thin slices.
• Pour oil into a pan or cauldron, put half of the vegetables in layers on it. It is desirable to put carrots in the first layer, beets in the second, onions in the third.
• Pepper, salt the carp fillet, put it on a vegetable pillow. You can add some sugar.
• Lay out the remaining vegetables, alternating them in the same order so that the onion is on top.
• Pour in a decoction of onion peel - it will give the dish an appetizing shade.
• Put on medium heat. When the liquid boils, reduce the intensity of the flame. Add peppercorns, laurel leaves. Simmer over low heat covered for 2 hours, adding water if necessary.

The dish can be prepared according to this recipe in a slow cooker. In this case, you need to take one and a half to two times more water. Use the program "Extinguishing". This will allow the hostess to go about her business while the carp and vegetables are stewed for dinner. The dish is light, suitable for those who want to lose weight. Garnish is not required for it.

Carp stewed with vegetables and tomato paste

• carp - 1 kg;
• onions - 150 g;
• tomato - 150 g;
• carrots - 150 g;
• sweet pepper - 0.25 kg;
• fresh parsley - 100 g;
• tomato paste - 40 ml;
• pepper paste - 20 ml;
• salt, spices - to taste;
• garlic - 4 cloves;
• vegetable oil - as needed.

Cooking method:

• Cut the carp into steaks, sprinkle them with salt and spices, leave for 20 minutes.
• Finely chop the parsley.
• Pepper free from seeds, cut into quarters of rings.
• Cut the onion into thin half rings.
• Peel the carrots, coarsely grate or cut into small sticks.
• Cut garlic cloves in half.
• Heat the oil in a frying pan, fry the garlic cloves in it for 5 minutes.
• Remove the garlic, put the pieces of fish in the boiling oil. Brown them on all sides.
• Heat a new batch of oil in a separate frying pan. Put onions and carrots in it. Fry until golden brown.
• Pour boiling water over the tomato, peel, cut into cubes.
• Add peppers and tomatoes to vegetables, simmer vegetables for 5 minutes.
• mix tomato paste with pepper, dilute with an equal amount of water.
• Add to vegetables, bring to a boil.
• Transfer the carp pieces to the vegetables. Cover the pan with a lid. Simmer over low heat for 10-15 minutes. 5 minutes before readiness, add parsley, bay leaf, pepper. Lightly salt if necessary.

Carp stewed with vegetables in tomato sauce can be served with or without a side dish. It will also be delicious as a cold appetizer.

Carp stewed with mushrooms

• carp - 1 kg;
• onions - 0.2 kg;
• pickled mushrooms - 0.2 kg;
• dry white wine - 0.3 l;
• vegetable oil - 80 ml;
• chopped almonds - 50 g;
• salt, spices - to taste;
• vegetable oil - as needed;
• flour - as needed.

Cooking method:

• Peeled carp carp, if necessary, removing the head and tail, rub with salt and pepper.
• Drain the marinade from the mushrooms.
• Cut the onion into rings or half rings.
• Bread the carp in flour, fry on both sides, giving 5 minutes each.
• In a clean pan, fry the onion until golden brown, put the fish on it.
• Place mushrooms on top.
• Fill with wine.
• Put on a slow fire and simmer for 20-25 minutes. A few minutes before cooking, sprinkle with chopped almonds.

The dish prepared according to this recipe is recommended to be served with potato pancakes.

Braised carp is tender and fragrant. Many recipes for preparing this dish allow you to find the option that best meets the preferences of the hostess.

A great option for an evening meal is carp baked with vegetables in the oven. It will appeal to gourmets and housewives, avid fishermen and lazy people, because the recipe for its preparation is very simple. River fish has a specific smell and is quite oily if cooked separately. In combination with fresh vegetables and herbs, the dish acquires a full flavor, and the nutritional content of it is balanced.

Adding vegetables will improve the taste of river fish

Preparation

By properly butchering the carcass, you can reduce the number of small bones. To do this, having cleaned the skin of the scales, you need to make several deep cuts on the sides at an angle of 45 degrees in the direction from the tail to the head, at a distance of 2-3 centimeters from each other.

It is also necessary to rid the fish of the gills to prevent the spread of an unpleasant odor and bitter taste, because they serve as a filter and accumulate dirt in themselves. In their place during heat treatment, you can put garlic cloves.
You need to pull out the offal by making one shallow incision along the abdomen so as not to release their contents. There is a film on the inside of the ribs, it is also removed.

The recipe for carp baked in the oven with vegetables can include any food that you like: potatoes, green beans, asparagus, mushrooms, broccoli or cauliflower, tomatoes, zucchini, eggplant and much more. IN traditional cuisines of the peoples of the world, dishes from whole carcasses are often found. So, in the Jewish recipe, the carp will be cleaned of skin, bones and entrails, the fillet will be ground into minced meat with other ingredients, but this process takes a lot of time. But there are a couple of simple methods for preparing a complete and tasty dish.

Vegetables can be selected according to your preferences.

Carp baked in the oven with potatoes

This fish is much larger than, for example, a mirror carp, although it belongs to the same family, so it is cooked for a very large company of people or in pieces. During the preparation process you will need:

1. Fish - up to 1.5-2 kg, whole or cut.
2. Medium sized potatoes - 10-12 pieces.
3. Onions - 3-4 small heads.
4. Carrots - 1 large pc.
5. Mayonnaise - 100 g.
6. Pepper black and fragrant ground.
7. Seasoning for fish.
8. Salt.
9. Half a lemon.
10. Sunflower oil.

Procedure

Rinse the chopped carp, rub with salt, ground black and allspice, spices, then coat with mayonnaise. If the sauce is not to everyone's taste, then it is replaced with sour cream. Insert a circle or slice of lemon into the side cuts.

Fish combined with potatoes - a tasty and satisfying dish

Peeled carrots, onions and potatoes cut into thin rings or half rings. Mix these ingredients, salt, add seasonings and vegetable oil, leaving a small amount to grease the baking sheet.

Put the vegetables on a sheet, creating a pillow for the fish. Important! Products that are under the carp will cook longer than those that are free, so you need to leave the largest amount free.

Baking

In the oven, heated to a temperature of 180 degrees, put a container with a semi-finished product covered with foil. Cook the dish for 30 minutes, and then, having removed the protective coating, continue baking for the same time.

Carp cooks quickly, but vegetables take much longer, so you need to check the degree of roasting with potatoes or carrots. Thus, in an hour of cooking, you can get a delicious dinner or lunch, where juicy and fragrant fish will nourish the side dish with its juices.

Baking in the oven can be replaced by using a slow cooker in combination with the same ingredients. If there is no access to this equipment, then the dish can be stewed in a frying pan with the addition of a small amount of water, under a closed lid.

To preserve the juiciness of the ingredients, the fish is baked in foil.

By the way, the foil can be replaced using a special sleeve, thanks to which all the juices and aroma will remain inside the package, further saturating the contents.

Carp baked with eggplant and cheese

Step by step repeat the process of cutting the fish from the previous recipe. For cooking you will need:

1. Carp - 1-2 kg.
2. Medium-sized eggplant - 2-3 pieces (500-700 g).
3. Garlic 3 cloves.
4. Tomatoes - 3 pcs.
5. Hard cheese - 200 grams.
6. Lemon - 1/2 part.
7. Vegetable oil - 100 g.
8. Salt, spices.

Eggplant cut into slices, salt, mix with garlic and half vegetable oil. Chop the tomatoes also into thin rings, put the ingredients on a baking sheet, creating a pillow for the fish.

Pieces of carp are stewed on a vegetable pillow

You need to bake the contents for at least 20 minutes, and then, sprinkling everything with coarsely grated cheese, for another 20 minutes.

A hearty dish is ready to eat. It will be enjoyed by adults and children. The combination of nutritious eggplant and tomato is common in many folk cuisines. Together with river fish, fatty cheese and lemon juice, these ingredients will not dominate, but will create a complete picture of an excellent dinner.

How to cook carp with vegetables in the oven, see below:

08.01.2019

Not everyone likes freshwater fish - many consider it "second-class", especially when compared with saltwater. However, it all depends on how it is cooked: carp can even outperform salmon if you know how to work with it and choose the right ingredients for serving. It comes out especially well when stewing in the oven or baking with vegetables.

The easiest way to work with this fish is to gut it well and combine it with absolutely any vegetables, wrapping everything in foil. The beauty of this dish is in its simplicity, as well as in the guaranteed preservation of the juiciness of the carp. The list of products below is not standardized, as you can focus on what is directly in your refrigerator. The only thing that should not be changed is the sauce, which provides the proper softness and tenderness to the fish.

Ingredients:

• carp - 1 pc.;
• young small potatoes - 3 pcs.;
• carrots - 120 g;
• onion bulb (purple, small);
• lemon;
• olive oil - 1 tbsp. l.;
• soy sauce - 1 tbsp. l.

Cooking method:

Very tasty, beautiful and incredibly healthy carp is obtained, which is stuffed with rice and tomatoes and served on a pillow of zucchini with bell peppers. Due to vegetables, the fish retains juiciness, and the presence of rice adds satiety to the dish. Serve, of course, better with the same (rice) side dish. It is advisable to use an egg for lubrication not only before sending the carp to the oven, but also 15 minutes before the end of cooking to enhance the effect.

Ingredients:

• large carp - 1 pc.;
• egg 2 cat.;
• rice - 2 tbsp. l.;
• cherry tomatoes - 100 g;
• a bunch of dill;
• bell peppers - 2 pcs.;
• young squash;
• a mixture of spices for fish - 1 tsp;
• coarse salt - 1 tsp

Cooking method:

1. Rinse the rice, add a glass of cold water and cook over low heat in a small saucepan until the moisture is absorbed.
2. Rinse the carp, gut it through a longitudinal incision on the abdomen, leaving the head and tail.
3. It is good to clean from scales, rub inside and out with spices, coarse salt. Leave to lie down for 15 minutes.
4. Cut tomatoes into quarters, add chopped dill and rice.
5. Fill the insides of the carp with this mixture, stab the abdomen with a toothpick.
6. Peel the zucchini, remove the core, cut into half rings. Put on the bottom of the form.
7. Place slices of bell peppers (remove the seed part) and stuffed carp on top.
8. Beat the egg, grease the surface of the fish generously.
9. Send to bake at a temperature of 190 degrees until crust for an hour.

Carp stewed with vegetables in the oven: a recipe for the whole family

The peculiarity of this dish is the convenience, as with soup: in one large pot, dinner is prepared for the whole family, and not much is required of you. The main thing is to clean the carp well from the bones, and also immediately cut it into small enough pieces so that you don’t have to do this later in the process of eating. And due to the addition of sour cream (experts do not recommend replacing it with mayonnaise - this will negatively affect the taste), the carp turns out to be incredibly tender. Be sure to use a ceramic pot for cooking: a glass form will not give the desired result.

Ingredients:

• carp - 2 pcs.;
• sour cream 10% - 150 g;
• champignons - 100 g;
• carrots - 200 g;
• cherry tomatoes - 150 g;
• vegetable oil - 1 tbsp. l.;
• tomato paste - 2 tbsp. l.;
• garlic cloves - 3 pcs.;
• ground black pepper;
• salt.

Cooking method:

It would seem that a dish that is simple in execution can make a real splash. Carp baked in the oven will delight guests on holidays and will be a pleasant surprise on weekdays.

In order for the dish to turn out to be truly tasty and fragrant, you should approach the choice of ingredients correctly. First of all, you will need fresh fish. Dim eyes and scales, devoid of a characteristic luster, will help to distinguish a stale carp. The best choice would be to buy fish weighing about 1.5 kilograms. Such an instance will be easy to clean from large bones and fill with vegetables.

In addition to fish, it is advisable to purchase 3 large onions and 2 carrots. Whatever products the carp is baked with, these vegetables must be part of the filling. Before baking, you need to prepare the carp. To do this, cut the belly of the fish and take out the insides. Then, the carcass should be thoroughly washed in running cool water.

The tail and head should not be removed. Whole stuffed carp looks much more interesting than cut into portioned pieces. In addition, it is much more convenient to stuff a whole carcass with prepared vegetables. To remove the scales, it is enough to rinse the fish with boiling water. If there is a need to remove large bones, you can carefully cut them at the spinal column and pull them out with tweezers.

Peel onions and carrots. Then, the onion is cut into thin half-rings, and the carrots are rubbed using a coarse grater. Pour a little vegetable oil into a preheated pan and fry the vegetable mixture until half cooked. The onion rings should become almost transparent, the carrot pieces should turn yellow.

You can limit yourself to only these vegetables for stuffing fish. But, it will be much more interesting to add a small amount of pre-boiled cauliflower to them. Ready minced meat is salted and peppered according to your own tastes. The pan is removed from the stove and left until the future filling cools down.

The belly of the fish is stuffed with slightly warm or completely cooled vegetables. In no case should you use hot stuffing, as fish meat cooks quickly and carp can literally fall apart in your hands. The cooled ingredients are mixed with a couple of tablespoons of mayonnaise or sour cream. It's good to add greens to minced meat. It can be dill, marjoram, parsley.

Having started the fish, you need to tightly fasten the edges of the belly with wooden skewers. Then, the prepared fish is transferred to a deep baking sheet, previously well smeared vegetable oil. Carp is smeared with sour cream or mayonnaise. Since baking carp in the oven is tastiest under cheese, you need to grate about 150 grams of any cheese durum varieties and generously sprinkle the stuffed carcass.

Baking time varies depending on the size of the fish. Although, you can safely take the carp out of the oven as soon as a ruddy seductive crust forms on the fish. If the fish was placed in an oven heated to 180 - 200 degrees, the baking time does not exceed 20 - 25 minutes.

This is not the only way to bake carp in the oven. The recipe can be slightly modified. This method is especially well suited for fish that need to be cut into portions. First, the carp is cleaned and cut into convenient pieces. Young potatoes are washed and peeled.

Then, potato tubers are cut into thin strips or neat circles. Grease a deep baking sheet with vegetable oil and put the potatoes into it. Now you need to salt and pepper the potato pieces and mix them with your hands so that the salt and pepper are evenly distributed throughout the mass.

Next, cut the smoked lard into thin slices and, piercing the fish, put them into the pulp of portioned pieces. 2 large tomatoes and 2 bell peppers are finely chopped and placed in an even layer on top of the potatoes. Pieces of carp are peppered, salted, breaded and placed on top. The baking sheet is sent to a preheated oven for about 30 - 40 minutes. 10 minutes before cooking, it is recommended to sprinkle the dish with grated cheese.

Carp, which was baked not in an open brazier, but wrapped in foil or parchment paper, will look no less appetizing. By the way, many lovers of fish dishes appreciate this cooking method more, as vegetables are saturated with the smell of fish and the broth that is released from it during baking.

You can use the above recipes for cooking. Stuffed fish is placed on a baking sheet, which is covered with a parchment sheet or foil. It is advisable to use foil in two layers. When wrapping the fish, you need to make sure that the edges of the foil are tightly tucked. Otherwise, the juice will flow out.

If the fish is prepared in portions, it is necessary to make individual packaging for each piece. Fish is laid out on the foil, vegetables are placed on top. For this method, the use of cheese is not suitable. But, if you want to get a baked crisp, just leave the top of the dish open from the foil and sprinkle the fish and vegetables with grated cheese with greens.

In order for the carp to be saturated with spices, the carcass, gutted and rubbed with spices, should be left alone for 1 hour. The taste and aroma of the cooked dish will be much more pronounced.

One of the most useful ways thermal processing of products is baking. And here you can improvise as your heart desires - add various spices and combine a variety of products with each other. Very good combination is meat or fish with vegetables. Roasting carp on a vegetable pillow will save time on cooking and will delight you with an original taste.

For carp baked with vegetables in the oven, you need vegetables, herbs, salt, spices, oil.

Prepare vegetables for the pillow. Zucchini should be cut into slices or halves of circles. Onions need to be peeled and cut into half rings.

My tomatoes and cut into slices, wash the greens and finely chop.

We take the fish, wash it thoroughly. If necessary, clean from scales and viscera, cut off the fins. You can leave the head, so the finished dish will look more aesthetically pleasing. We put fresh chopped greens in the cut abdomen. Rub the fish with salt and spices.

On a sheet of parchment, oiled, lay out the pieces of zucchini, and on top of the onion. Salt a little. We put the fish on top, make shallow longitudinal cuts, insert tomato slices into them. He will give the fish its juice and slight sourness.

We put the fish on parchment on a baking sheet or in a baking dish, send it to the oven for 35 minutes at a temperature of 180 degrees. 5 minutes before readiness, we make a cheese crust - sprinkle the fish with grated hard cheese.

That's all, fragrant carp baked with vegetables in the oven is ready. We spread the baked carp on a lettuce leaf, decorate with fresh chopped herbs on top.

Fish can be served with any side dish or a salad of fresh vegetables. Bon appetit!