With the help of foil, any fish baked in the oven turns out not to be over-dried, juicy and as useful as possible. To prepare a fragrant dish, choose fresh, or even better - live carp. This is a delicious fish and a real decoration of the festive table.
Ingredients
- Carp (fresh) – 600 g
- Garlic - 2 clove
- Lemon - 1 pcs.
- Cherry tomatoes - 6 pcs.
- Greenery - 1 bundle
- Vegetable oil - 60 ml
- Sea salt - to taste
- Ground black pepper - to taste
Step-by-step cooking recipe
Clean the carcass of carp from scales and entrails, remove gills, tail and fins, rinse thoroughly, then dry with a paper towel.
Rub the fish inside and out with a mixture of sea salt and ground black pepper. If desired, use other spices for fish.
Wash the greens, peel the garlic, cut the lemon into slices. Stuff the fish.
Spread the foil with the glossy side up, lubricate with vegetable oil. Put the greens on the foil, put the stuffed carp carcass and cherry tomatoes on top. Wrap the foil without pressing it tightly to the fish.
Bake the carp in foil in a preheated 180 °C oven for 30-35 minutes. 10 minutes before cooking, open the foil and let the fish brown a little.
Serve the finished dish with vegetables, garnished with sprigs of fresh herbs and lemon slices.
