Baked Carp

Description

Baked Carp - Authentic recipe from Israel. Ready in 60 min. Try it now!

1. 1

   Preheat the oven to 180 °C. Wash 1 kg carp (whole, gutted, scaled) and pat dry. Season inside and out with 1 tsp salt and 1 tsp pepper. Score the skin diagonally.

   ⏱️ approx. 12 min

   💡 Tip: Baked carp has a long tradition in Jewish cuisine, especially for holidays such as Rosh Hashanah. Scoring the skin promotes even cooking and allows the seasoning to penetrate.

2. 2

   Cut 1 lemon into slices and stuff the carp with them (also placing slices in the scored cuts). Optionally add garlic, dill, and parsley to the cavity. Rub the fish all over with 3 tbsp olive oil.

   ⏱️ approx. 8 min

   💡 Tip: The lemon adds freshness and neutralises the earthy flavour of the carp. Herbs in the cavity perfume the fish from the inside. Optional: bake on a bed of vegetables (onions, carrots).

3. 3

   Place on a baking tray and roast at 180 °C for 35–45 minutes (depending on size) until the flesh is cooked through and separates easily from the bones. Serve with lemon wedges and fresh herbs.

   ⏱️ approx. 45 min

   💡 Tip: The fish is done when the flesh is opaque and flakes easily from the bones. Do not overcook. Serve with potatoes or rice and salad. A festive main course for holidays.