Carp baked in the oven - recipes whole, in pieces, in foil, stuffed

When they say they don’t like this fish, I always answer with the common phrase: “you just don’t know how to cook it.” Baking carp in the oven for dinner is a nice thing to do, because there are few bones in it, the meat is dense, and the dishes cook incredibly quickly. The fish always turns out juicy, and the smell of mud can be neutralized with lemon, onions, and seasonings.

To preserve its juiciness, carp is usually cooked in foil or hidden in a cooking sleeve. In the hands of a skilled chef, healthy fish dishes turn out indescribably tasty and original. All the proposed recipes for carp baked in the oven have been tested more than once. but each of them can be approached creatively, individually, by adding or removing some ingredients. Baking time depends on the size of the carcass and the weight of the fish. For example, a carp weighing one and a half kilograms takes at least 40-50 minutes to cook.

Whole carp in the oven in foil - recipe with lemon and onion

The simplest variation of cooking whole fish, almost classic. It turns out very juicy, aromatic, incredibly tasty.


  • Carp - carcass 1-1.2 kg.
  • Lemon – ½ part.
  • Onion – 1-2 heads.
  • Parsley - a few sprigs.
  • Dried garlic - a pinch.
  • Salt pepper.
  • A piece of butter - optional.

Step by step recipe:

Start preparing for baking by cutting up the fish carcass. You don’t have to cut off the head, but be sure to remove the gill part. Leave the fins as we will cook them whole. If the oven is small, remove the tail section.

Gut it thoroughly, remembering to remove the black film inside the belly. Rinse the carcass thoroughly and dry with a paper towel.

Cut the onion heads into thin rings.

Cut half a lemon in the same way, very thinly.

Rub the fish carcass with salt inside and out, and sprinkle some pepper on top.

Place foil on a baking sheet, folding the sheet twice, or better yet, three times, since carp gives a lot of juice when baked. Make a pillow of onion and lemon rings.

Place the fish on top. Stuff the belly with lemon and onion. If you want, add a piece of butter.

Insert a bunch of parsley directly into the sprigs.

Place the onion and lemon along the ridge, along the entire length of the fish.

Pepper and salt the carp again.

Wrap the carcass in foil, making sure that there are no holes through which the juice will leak out.

Bake by placing on the middle level of the oven, preheated to 180-200 o C (depending on the power of your oven). Baking time for a carcass of 1-1.2 kg. approximately 30 minutes. For larger fish, be sure to increase the time.

Shortly before the timer signal, open the foil and keep the fish in the oven for another 5-7 minutes so that the top of the carp is browned. But this is optional, sometimes I don’t want to do this so that there is more juice.

Carp is loved and respected in many countries, but it is prepared in different ways, sometimes in very interesting ways. In France, fish is baked with sorrel. In neighboring Austria they stuff it with anchovies and serve it in a sauce made from vegetables and bacon. Hungarians love carp stewed in wine with vegetables and always served with croutons. In Germany, where everyone loves beer at the genetic level, fish is stewed in a foamy drink, adding butter and roots.

Carp baked with butter

What you will need:

  • fish – 1 pc.;
  • onion – 2 heads;
  • butter – 100 gr.;
  • dill - a couple of sprigs;
  • salt;
  • spices.

How to cook:

How to cook carp in the oven

  1. The fish is cut, washed, and the gills are removed.
  2. Salt and rub with seasonings outside and inside.
  3. The onion is cut into large rings.
  4. Cover a baking sheet with foil and place the carcass.
  5. Place butter cut into small pieces, half a chopped onion and dill into the belly.
  6. Place the rest of the onion and dill sprigs on top.
  7. Cover with foil and place in the oven, preheated to 190 degrees. Bake until done. Large fish will take 45 minutes to cook, medium fish will take about half an hour.
  8. If you want the fish to have a crust, then 10 minutes before the end, take it out and remove the foil. Place back in the oven.

IMPORTANT: It is dill that helps the fish get rid of its specific odor.

When the baked fish is cooked, remove the dill from the belly and serve. This recipe turns out an incredibly tender dish with an exquisite aroma.

The abdomen can be secured with toothpicks.

How to cook carp with vegetables

Classically, carrots and onions are used when baking - this is the national Kazakh dish koktal (detailed recipe on a separate page, go there). Expand the composition by adding bell peppers, tomatoes, cauliflower, peas, and green beans. I also suggest flavoring the dish with sour cream or mayonnaise for taste and satiety.


  • Carp – 2-3 kg.
  • Bell pepper.
  • Onion, carrot - 1 pc.
  • Tomatoes - a couple.
  • Lemon.
  • Sour cream – 100 gr.
  • Dill – 3-4 sprigs.
  • Sunflower oil, salt, ready-made seasonings for fish.


  1. Prepare the carcass for work - gut, wash, dry. Coat with vegetable oil.
  2. Mix fish spices and salt in a small bowl. Rub the fish on all sides and in the belly. Sprinkle with lemon juice.
  3. Chop the dill, cut all the vegetables into cubes, and fill the belly of the carp.
  4. Spread a sheet of foil folded in several layers on a baking sheet and place the fish stuffed with vegetables.
  5. Spread generously sour cream on top and add a few slices of lemon.
  6. Cook at 180-200 o C for 1-1.5 hours.

How to prepare the marinade?

For carp baked in the oven, the marinade recipe is quite simple: you need to mix salt, spices and ground pepper in one bowl, add soy sauce and vegetable oil (it can be olive or sesame, they will give the fish a touch of Asian cuisine). Lightly whisk until the ingredients are evenly mixed, then pour in the wine. Let the marinade sit for a few minutes before placing the fish in it. If you do not use alcohol in the cooking process, then the wine can be replaced with freshly squeezed lemon juice (from 1/2 fruit) mixed with 80 grams of water.

Stuffed carp in the oven with mushrooms

Another example of stuffed fish with mushrooms and vegetables. A little patience and a fantastically delicious dish will appear on your table. Mushrooms can be replaced with white cabbage or buckwheat.


  • Fish – 2 kg.
  • Mushrooms (champignons) – 300 gr.
  • Mayonnaise sauce – 100 gr.
  • Carp caviar – 100-150 gr.
  • Lemon juice - to taste.
  • Vegetable oil – 50 ml.
  • Pepper, salt, herbs as desired.

Cooking technology:

  1. Chop the onion into cubes, grate the carrots, or cut into strips. Sauté the onion slices until lightly golden, then add the carrots. After a few minutes of intense frying, add the sliced ​​mushrooms. Give the roast a nice golden brown color.
  2. Add caviar to vegetables and mushrooms. Add salt and continue frying for another 3-5 minutes.
  3. Clean the carp from scales. Make cuts around the top of the ridge and pull it out. From there, on top, select the entrails and large bones. Rinse the carcass and blot with a paper napkin.
  4. Rub the inside and top with the seasoning mixture and salt. Sprinkle with lemon juice.
  5. Fill the belly with the mushroom filling and place on a baking sheet on oiled parchment.
  6. Lubricate the top of the carcass generously with mayonnaise. Bake at 180 o C for 1.5 hours.


Also, for carp baked in the oven according to the recipe in foil, you will need:

  • one carrot: cut into slices 0.5 cm thick;
  • 1-2 onions, which should be cut into four slices and then chopped;
  • one lemon, cut into thin slices;
  • cut two tomatoes into halves;
  • a set of herbs for fish: it can be Provençal herbs or a mixture of rosemary with nutmeg and white allspice.
  • 2 tablespoons of vegetable oil;
  • salt according to taste preference.

When the fish is marinated, move it to a baking sheet on which you first need to spread foil (it can be folded in half for greater density).

Place half of the chopped vegetables and a couple of slices of lemon inside the carp carcass, laying it out in layers, and place the second part around the fish in the form of a vegetable pillow, and lemon slices on top of it. Cover the fish with a second layer of foil, carefully folding the edges around the perimeter so that the contents are well packed inside. Place the baking sheet in the oven and bake the fish for half an hour at a temperature of 200-210 degrees. Next, remove the top layer of foil and return the carp with vegetables to the oven for another 15 minutes so that the fish browns a little. Serve the fish, cut into portions and place it on a bed of vegetables. It is also good to use potatoes or rice as a side dish.

How to bake carp fillet with potatoes

By cooking the fish and potatoes right away, you will ensure a quick dinner and grateful words from family members.


  • Carp - carcass.
  • Potatoes – 1 kg.
  • Onion – 2 pcs.
  • Bell pepper.
  • Oil, salt, pepper, seasonings to taste.


  1. Clean the fish, remove the entrails, wash and dry. Divide into pieces (for the holiday table it is better to cook the fish as a whole carcass).
  2. Peel the potato tubers, cut them thinly (this is important so that the potatoes have time to bake). Chop the onion into half rings. Remove the seeds from the bell pepper and cut the pulp into petals.
  3. Place vegetables on the oiled bottom of an ovenproof dish. Place carp on them. Pour in mayonnaise and sprinkle with spicy seasonings.
  4. Cook at 200 o C. Approximate baking time is 40-50 minutes (depending on the weight of the fish).

Carp baked in mayonnaise – the recipe couldn’t be tastier

If you decide to bake fish for a ceremonial serving, it is better to cook it whole. For a family meal, to make it faster, immediately divide the carp into portions.

We take:

  • Carp – 1 kg.
  • Onion – 2 heads.
  • Tomatoes - a couple.
  • Mayonnaise – 3 large spoons.
  • Paprika - a large spoon.
  • Salt, black pepper.

Step-by-step preparation:

  1. Clean the carp from scales, gut it, rinse, and wipe with napkins.
  2. Cut the onion into large rings. Cut the tomatoes into slices or circles. Place in a common bowl, season with salt and pepper.
  3. Lubricate the inside of the fish with mayonnaise and stuff it with a mixture of vegetables.
  4. Place on a baking sheet, having previously greased it with oil. Spread a generous amount of mayonnaise on top. Sprinkle with paprika. Place some chopped tomatoes and onions around the fish.
  5. Place the baking sheet in the oven, preheated to 200 o C. Cooking time for carp is an hour.

Carp fillet in pieces - a delicious recipe in wine

We take:

  • Carp fish.
  • White wine – 200 ml.
  • Soy sauce (replacement with olive oil is acceptable) – 40 ml.
  • Pepper, paprika, thyme, coriander, salt.


  1. Clean the fish, remove the head and tail, cut off the fins, and remove the entrails. Divide the carcass into two fillets, cutting out the backbone. Divide the fillet into pieces.
  2. Pour in soy sauce, wine, season with spices. Stir and leave to marinate for half an hour.
  3. Place the marinated pieces in a heat-resistant dish and bake at 180°C for 30 minutes.

Recipe for carp in pieces

Oven-baked fish can have a very unusual taste thanks to a special marinade in which the carp is pre-soaked. For example, you can use white wine, which goes perfectly with freshwater fish.

The list of required ingredients looks like this:

  • 1.5 kg of fish;
  • 1/2 glass of good quality white wine;
  • 4-5 tbsp. spoons of soy sauce;
  • two pinches of Provençal herbs; if not, you can replace them with rosemary;
  • 3 tbsp. spoons of vegetable oil;
  • a little black pepper.

Carp in salt

Recipes for baking whole fish on a bed of salt have been popular since Soviet times.


  • Salt – 500 gr.
  • Fish carcass.


  1. Wash the fish and dry with a paper towel.
  2. Cut two sheets of foil along the length of the carcass. Place the bottom sheet on a baking sheet, add half the salt, and level it out.
  3. Place carp on top. Sprinkle it with the remaining salt and smooth it out. Cover with the second piece of foil.
  4. Place in the oven on a medium rack. Cook for 30 minutes at 200 o C. Then cool slightly, carefully free the fish from the salt shell.

Baked steaks in foil


  • carp – 1 piece;
  • onion – 3 heads;
  • mayonnaise;
  • salt.

Step-by-step preparation:

  1. The carcass is cleaned, the entrails are removed, and the black film is washed under water.
  2. Wipe with a paper towel and cut into pieces.
  3. Salt them, sprinkle with spices and mix gently to distribute them evenly.
  4. Place in the refrigerator for half an hour.
  5. Meanwhile, cut the onion into half rings, squeeze out the mayonnaise and stir.
  6. Cover a baking sheet with foil and spread the onion-mayonnaise mixture in an even layer.
  7. Fish from the refrigerator is placed on top, and onions are placed on it.
  8. Cover the dish with a sheet of foil.
  9. Place on a baking sheet and place in the oven at 200 degrees. Cooking time – 25 minutes.
  10. Remove the sheet, coat the pieces with mayonnaise and bake without foil for another 10 minutes.

The delicious carp in foil is ready. You can serve with a salad of fresh vegetables or boiled rice.

Whole carp in sour cream

A wonderful way to cook fish with an Asian flavor that comes with soy sauce.

Recipe Ingredients:

  • Carcass of carp.
  • Sour cream – 150 gr.
  • Mayonnaise, soy sauce, sunflower oil - 2 large spoons each.
  • Dill - a small bunch.
  • Black pepper, salt.

How to bake:

  1. Rub the fish with salt and seasonings. Then coat with a mixture of mayonnaise and soy sauce inside and out. Leave to soak for two hours.
  2. Place the carp in a heat-resistant form, covering it with a sheet of foil. Place sprigs of dill into the belly. Sprinkle sour cream on top.
  3. Cook at 180 o C, turning on the timer for 20 minutes. Then turn the workpiece over and continue baking for the same amount of time.
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