Foil-Baked Herb Butter Carp

The harmony of taste and aroma will pleasantly surprise you! Delicious, chic fish for the holiday table! Please your loved ones! Juicy, tender and very fragrant carp! She will seduce anyone with her ruddy appearance! I recommend!
cook time: 2h
Logan Winslow
Foil-Baked Herb Butter Carp

Nutrition Facts (per serving)

132
Calories
7g
Fat
1g
Carbs
15g
Protein

Ingredients (5 portions)

Basic:

Salt 20 g
Lemon juice to taste
Butter 50 g
Parsley 15 g
Bulb onions 150 g
Dry spices (seasoning for fish) 1 tbsp
Dill 15 g
Carp 1200 g

Recipe instructions

Step 1

Step 1
Necessary products. The carp needs to be large enough to fit on the baking sheet. We also need foil.

Step 2

Step 2
We clean the carp from scales, cut it, cut off the fins. I also had to trim its tail, otherwise it wouldn’t fit on the baking sheet. We make portion cuts. Squeeze the lemon juice and pour it evenly over the fish inside and out.

Step 3

Step 3
Then rub on all sides with a mixture of salt and spices. Remove in cool weather for an hour. At this time you can have a snack.

Step 4

Step 4
Then we spread a large sheet of foil on a baking sheet (I usually tear off two pieces and combine them, rolling them with a seam), grease generously with oil. Place the fish on top. Place half the oil inside, distributing it evenly.

Step 5

Step 5
Cut the onion into large feathers. We put greens and onions inside the fish, and place the rest of the onions next to it (you also need to stuff a bunch of greens into your head).

Step 6

Step 6
Brush the top with the remaining oil and wrap tightly in foil.

Step 7

Step 7
Place the pan in a cold oven and turn it on at 190 degrees, cook for 50 minutes. After this, open the foil, turn on the top heat or grill and brown the carp for about ten minutes. This is how delicious it turns out!

Step 8

Step 8
Cool slightly, remove the onions and herbs (we no longer need them and transfer the fish to a dish. Bon appetit!

Additional rubrics

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