Many times carp prepared in different recipes: and roasted to a crisp, and stewed in sour cream, and even prepared canned carp with vegetables, BUT this recipe is a godsend. Such fish as carp, crucian carp, white Amur, has a strong smell of Tina, but in this recipe the fish turns out flavorful, juicy! If there are fishermen in the house, the recipe is useful to you! And not only fishermen!
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Carp, wash, remove the gills and make cuts across the carcass, on the photo.
Prepare the marinade: vegetable oil (olive), garlic through the press, seasoning for fish, Provencal herbs thoroughly mix. You can add some chopped walnuts, but you can not add flavor so amazing.
The fish put in a bowl, pour our marinade (above and inside) so that the marinade got into every cut on the fish and set aside for 1 hour to marinate.
And parsley, dill and divide into four equal beam. In each carcass placed on this beam as it is (as a whole). Sprinkle a baking sheet with breadcrumbs, put our fish (from above I also slightly sprinkle the fish with breadcrumbs) and put it into the preheated oven to 200C for 30-40 minutes.
Mmmmmm! The carp turned out delicious! Eat! Delicious!