Even though any fish can be cooked in this way, the charm of this recipe is given by the size of the fish, which should be pretty large. This will make any meal look really impressive. I made the recipe twice. Once I used a carp from a fish farm and another time, a Danube carp. The second one was less greasy, but both very good.
In the fasting version, brush the carp on top with olive oil and sprinkle over only the greens.
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Wash and properly clean the fish.
Line an oven sheet with a Teflon baking mat or with parchment. Worst case, leave it without, but grease with oil.
Place the fish in the pan and sprinkle with lemon juice on all sides and inside-out.
Then season with salt. Rub the fish with crushed garlic and a few drops of oil, on all sides, not just on top.
Let marinate for 30 minutes, either in the fridge or on the kitchen table.
After this time, cover the top with foil and place in the preheated oven at 200 degrees C for 30 minutes.
Remove from the oven, set the foil aside and brush with mayonnaise or sour cream.
Sprinkle with finely grated cheese and chopped greens.
In the fasting version, only brush with a little oil and sprinkle with greens.
Return to the oven and cook for 10-15 minutes, without foil, until it makes a reddish crust.
Then remove. Let infuse and cool down for 10-15 minutes.
This is how I transferred the fish: lift onto the plate by holding the corners of the parchment sheet, push it lightly with a spatula to come off the parchment.
I tried once without the parchment. I lifted it with two spatulas but the fish broke.
So be creative here :)
Decorate as you like, with greens, vegetables and lemon.
Although it doesn't look like it in the picture, it is a large fish. Compare it to the lemon :)
When you serve, you can use two tablespoons, or a tablespoon and a fork, to portion the fish for everybody at the table.
We had salad as a side dish, but whatever else you like works - rice, potatoes etc.
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