Composition / ingredients
Step-by-step cooking
Step 1:
How to bake carp in foil? Prepare the specified ingredients. Take carp in a trusted store and be sure to make sure it is fresh. The weight of my fish is 900 grams. I use dry spices especially for fish, you can take your favorite spices or refuse them according to your taste. From a fresh lemon you will need 4-6 slices. Take salt to taste. Prepare the foil and baking tray/baking dish. Turn on the oven to preheat to 180 degrees.
Step 2:
To bake carp, it needs to be cleaned and gutted. In large stores it is sold already gutted. If the fish is whole, then the insides should be gutted by making an incision along the belly from the tail to the head. You should also remove the gills so that the finished fish does not taste bitter. Then you should clean the carp from the scales - this can be done with a special device for cleaning fish or with the blunt side of a knife. I usually clean the fish in the bag to keep the kitchen clean.
Step 3:
I don't cut off the tail and fins, but you can cut them off with scissors if you wish. Wipe the fish carcass with a towel. In a separate bowl, mix salt and dry spices and rub the mixture on the fish from all sides and inside. Remember that ready-made kits often contain salt. Place the prepared fish on a double layer of foil, and then on a baking sheet or baking dish.
Step 4:
Wash the lemon and cut it into slices. Put the lemon slices into the fish carcass. You can also arrange lemon slices on top of carp according to your taste.
Step 5:
Wrap the prepared fish in foil and put the pan with carp in the preheated oven for 35-40 minutes (focus on your oven). For a golden crust, 10 minutes before cooking, the foil can be removed and baked for the remaining time without it.
Step 6:
Carefully remove the baked fish from the oven and remove the foil. Put the carp on a serving dish and decorate according to your taste and desire. Serve the baked fish hot. To garnish, offer dishes of vegetables, potatoes, rice. Baked fish in foil turns out very juicy, tasty and healthy.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Getting down to cooking a foil-baked dish,
consider the features of your oven
and be guided by the cooking time according to it, and not by what is written in the recipe. If you are preparing a dish for the first time, follow a few useful tips:
- divide the total cooking time by 4
- open the oven every quarter of the total time and check the degree of readiness of the dish
- don't be afraid to unwrap the foil for a more accurate check
- to unfold the foil more conveniently, always leave a "seam" on top of it
- if you wish, you can determine the degree of readiness without unfolding the foil by making one or two punctures in it with a toothpick
Remember that the quality of the foil also matters.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Fried carp - 196 kcal/100g
- Boiled carp - 102 kcal/100g
- Fresh carp - 112 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
