Whole carp baked in the oven - recipes for juicy and tasty fish

Of the freshwater fish, mirror carp is considered the most delicious. Whole carp baked in the oven is both a tasty, satisfying and incredibly beautiful dish. It looks royal, which is why since ancient times it has become a tradition for many peoples to cook this fish for the holidays. Everyone knows Christmas carp, but on other occasions baked fish can decorate the table and become the main feature.

There has been a tradition in the Czech Republic for several centuries. A week before Christmas, barrels of live carp are rolled out onto city streets. The townspeople try to buy the largest and fattest fish. But most importantly, with long scales. For a long time, there has been a sign in the country that if you put a scale in your wallet, good luck will not leave you all year. Don't want to follow the old tradition? Knowing the intricacies of preparing whole baked carp, you can easily get the treasured scales into your wallet.

Carp in the oven, baked whole - a simple recipe

This simple recipe will never let you down. Everything is prepared easily and simply, and the result is excellent. However, you can bake carp in the oven not only whole, but also in steaks. If you don’t know how, go to another page of the site, where I describe everything in detail.


  • Carp – 1.3 kg.
  • Mushrooms (champignons) – 150 gr.
  • Bulb.
  • Lemon juice – 2 large spoons.
  • Butter – 50 gr.
  • Sunflower oil – 2 large spoons.
  • Salt pepper.

Step by step recipe:

Process the carp carcass. Gut it, clean the scales, remove the gills. It is permissible not to cut off the fins. Rub the carcass with a mixture of salt and pepper on both sides.

Pour the seasoning mixture into the belly and thoroughly rub the inside of the fish.

Chop the onion into small cubes and place in a frying pan in hot oil. Sauté for 3 minutes over moderate heat until the onion becomes translucent.

Chop the mushrooms very finely and add to the onion. Fry together until beautifully golden.

Season with salt and pepper. Continue frying the ingredients for another three minutes. Cool the filling slightly.

Place the mushroom filling inside the belly of the carp. Pour lemon juice in there.

Take a piece of butter and rub the carcass on both sides.

Place the prepared fish on a baking sheet and place in the oven on the middle level. The temperature in the oven is 180 o C, baking time is 15 minutes.

After the signal, take out the baking sheet and pour melted butter over the fish.

Return to the oven for another quarter of an hour. Grease the finished carp with butter again.

With champignons

Carp with champignons is a very tasty dish that can decorate not only an ordinary dinner, but also a festive feast. It takes an hour and a half to prepare fish according to the new recipe, and the specified amount of ingredients is enough for four servings. The photos of the dish look excellent and create a serious appetite.


  • Calories – 105 kcal.
  • Proteins – 10 gr.
  • Fats – 5 gr.
  • Carbohydrates – 4 g.

What do you need:

  • Carp – 1500 gr.
  • Champignons – 300 gr.
  • Sour cream – 100 gr.
  • Lemon – 1 pc.
  • Leek – 1 pc.
  • Olive oil – 2 tbsp.
  • Salt, pepper, seasonings - to taste.

How to deliciously bake carp in the oven:

  1. Clean the fish from scales and entrails.
  2. Rub the carcass with salt, pepper and spices, then pour lemon juice inside the fish.
  3. Fry the mushrooms with onions, adding a little salt to them. Fry the mushrooms until half cooked.
  4. Stuff the carp with a mixture of fried onions and mushrooms.
  5. Place the carp on a baking sheet lined with thick paper.
  6. Brush the fish with sour cream on both sides.
  7. The carp is baked for 50 minutes at a temperature of 180 degrees.

How to bake whole carp with potatoes and onions

A complete dish in which potatoes are soaked in fish juice and seasonings. It always turns out amazingly delicious. Carp is a relative of carp, so you can cook them in exactly the same way, go to the recipes, maybe you’ll find something even better. I also suggest learning how to cook burbot , the season of which has recently begun.


  • Carp carcass – 1-1.5 kg.
  • Potatoes – 8 tubers.
  • Carrot.
  • Onion - head.
  • Lemon – 0.5 fruits.
  • Mayonnaise – 2 tablespoons.
  • Sunflower oil, salt, favorite seasonings for fish.


  1. Clean the fish from scales and entrails. Make even cuts along the entire length of the carp.
  2. Rub with a mixture of spices and generously spread mayonnaise on top.
  3. Cut the lemon into thin slices and insert into the slits.
  4. Chop the carrots into rings. Peel the potato tubers and divide into large slices. Chop the onion into large rings.
  5. Place a sheet of foil over the pan, keeping in mind that you will have to cover the fish and chips. Lay out the carcass, cover it with potato slices. Place carrots and onion rings nearby (part of the onion can be placed as a pillow under the fish).
  6. Cover the workpiece with a tail of foil and secure. Place the baking sheet in the oven. The temperature in the oven is 180 o C. the total cooking time is 1 hour. 15-20 minutes before the end, open the foil, then you will get a golden brown crust.

Baking recipes

Carp baked in the oven is a brilliant option for a gala table or family dinner. Excellent taste and spectacular presentation will make this dish a gastronomic masterpiece.

Baked fish is healthier than fried fish; it can be prepared immediately with a side dish in the form of a filling or a “pillow”, which is very convenient. The processes of baking fish are basically similar to each other - the oven temperature and time do not differ too much. But the composition of the ingredients is very different.

Carp baked in sour cream (it doesn’t get any tastier)

Thanks to the fatty fermented milk product, the fish turns out especially juicy. For a recipe in sour cream sauce you will need a minimum set of ingredients:

  • 1 carp (up to 1.5 kg);
  • ½ lemon;
  • 2 tbsp. l. sour cream;
  • salt and pepper mixture to taste.

The cooking recipe consists of the following steps:

  • The carcass is freed from scales and entrails, the tail and head are left as desired.
  • Transverse cuts are made on the sides to a depth of 2 cm.
  • Rub with lemon on all sides.
  • Cover with sour cream, salt and pepper.
  • Leave for 20 minutes.
  • Bake for 40-50 minutes in the oven at 180 degrees.

We recommend reading: How to cook pike perch
If the carcass is larger (up to 2 kg), then bake for 1 hour.

Another recipe is carp with sour cream on a potato “pillow”, for which you will need:

  • 2 small fish (about 800 g);
  • 5 pieces. potatoes;
  • 1 large onion;
  • 200 ml sour cream;
  • 5st. l. lean oil;
  • salt, pepper, spices to taste.


  • Cut the prepared carcasses into 2 parts each, rub with spices and leave for 40 minutes.
  • Fry onion half rings in oil until golden.
  • Cut the potatoes into slices and line the bottom of a mold or baking sheet.
  • Spread half the onion over it.
  • Place the fish, cover with the remaining onion and pour over sour cream.
  • Bake in an oven preheated to 200 degrees for 40 minutes.

If desired, you can sprinkle with cheese 10 minutes before the end of the process. Serve fresh or salted vegetables separately.

Carp pieces baked in the oven

The carcass should be cut into portions (steaks) - about 4 cm each, mix them with spices (to taste) and let them sit for half an hour. Then cut the onion into half rings, mix with 100 g of mayonnaise and place in a mold, place pieces of carp on top, sprinkle with oil, cover with foil and bake for 20 minutes. Remove the foil and continue cooking until a characteristic crust appears.

Baked carp with buckwheat

For this simple recipe you will need:

  • 1.5 kg – carp;
  • 1 tbsp. buckwheat;
  • 1 onion;
  • Bell pepper;
  • 30 g dill, parsley;
  • 1 tsp. seasonings for fish (without salt);
  • half a teaspoon of black pepper;
  • 2 tbsp. l. mayonnaise;
  • 1.5 tsp. salt.

Step-by-step preparation:

  • Dry the cleaned carp with side cuts and rub with spices.
  • Boil buckwheat in lightly salted water until tender.
  • Cut the onion and bell pepper into strips and fry in oil for 10 minutes.
  • Mix them and chopped herbs with the finished porridge and fill with carp mass.
  • Connect the edges with toothpicks. Place it in a baking bag and cook in an oven preheated to 190 degrees for half an hour.
  • Open the bag and continue baking for 10 minutes until a crust appears.

After opening, it is advisable to sprinkle the fish with cheese, which will simultaneously decorate it and improve the taste.

Carp in salt with scales

This is perhaps the simplest recipe. It only requires a large carp (1.3 kg) and 1-1.5 kg of salt:

  • Dry the gutted and washed carcass with paper towels and chop off the belly with toothpicks.
  • Sprinkle half of the salt onto a baking sheet or baking sheet lined with parchment.
  • Place the fish and completely cover the body with the remaining salt (the head and tail can be left free).
  • Bake in the oven for 1 hour at 220 degrees.

Allow the finished fish to cool slightly, break the salt shell and carefully remove its pieces.

To prevent the salt from crumbling, you can add 1-2 tbsp. l. water or egg.

With vegetables in a baking sleeve

You can organize a quick and tasty dinner without any fuss by preparing juicy carp with vegetables in your sleeve. For it you will need:

  • 1 fish;
  • 1 kg of potatoes;
  • 2 bell peppers;
  • 2 onions;
  • 150 g mayonnaise;
  • salt and spices to taste.

Step-by-step preparation:

  • Cut the potatoes into thin slices, the onions into half rings, and the peppers into strips. Mix vegetables with salt and distribute along one side of the sleeve on a baking sheet. Spread with half the mayonnaise.
  • Rub the carp with spices, seasonings and the remaining mayonnaise, place on the vegetables.
  • Tie the sleeve, pierce it in several places and bake in the oven for 40-50 minutes at 190 degrees.

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This fatty dish is well served with sour berries or sauerkraut with lingonberries.

Baked carp with vegetables

Fish with vegetables fits perfectly into the diet menu, and if you smear it with mayonnaise and sprinkle with cheese, you get a festive dish. Ingredients used in this recipe:

  • 1 carp (1.5-2 kg);
  • 3-5 tomatoes;
  • 2 sweet peppers;
  • 1 bunch of stalked celery;
  • 2 tbsp. l. lemon juice;
  • 1 tbsp. l. Dijon mustard;
  • 3-4 tbsp. l. olive oil;
  • 1 tbsp. l. honey;
  • salt and spices for fish to taste.

Preparation consists of several stages:

  1. First, the fish should be freed from everything unnecessary - head, tail, fins, scales and entrails. Wash, cut and dry. Rub with salt and spices. Leave for half an hour.
  2. Remove coarse fibers from celery stalks and cut into arbitrary pieces, tomatoes - into large slices.
  3. Mix mustard, oil, honey and lemon juice. Combine sauce with vegetables.
  4. Grease the pan with oil, add the carp and distribute the coarsely chopped peppers. Bake for 20 minutes in an oven heated to 190 degrees.
  5. Place pickled vegetables and juice on top of the fish and peppers. Bake in the oven for another 20 minutes, reducing the heat to 170 degrees.

Delicious baked carp turns out very tender with spicy mustard notes.

Mirror carp in the oven with potatoes

For this simple cooking option, in addition to the fish itself, you will need potatoes, onions, mayonnaise, salt and pepper. Carp with potatoes is cooked at a temperature of about 190 degrees, depending on the size of the pieces:

  1. The prepared carcass should be spread lengthwise into two parts, then each into pieces 4 cm wide, salt and pepper and leave.
  2. Cut the onion into half rings, potatoes into thin rounds.
  3. Place potatoes in a deep dish or roasting pan in 1-2 layers, salt, grease, tightly place pieces of fish, onion, potatoes, salt, pepper, mayonnaise.
  4. Bake for 40 minutes.

Depending on the size of the mirror carp, there may be more layers, but the last one should be potatoes with mayonnaise. The amount of vegetables also depends on the weight of the fish and the diameter of the dish.

Video recipe - Christmas carp in the oven

Juicy carp in the oven - recipe up your sleeve

Another very simple option for baking fish. Cooked in the sleeve, it is guaranteed to turn out incredibly juicy - you will lick your fingers as it languishes in its own juice.

We take:

  • Carp – 2-2.5 kg.
  • Lemon juice – ½ cup.
  • Pepper, salt, other seasonings as desired.

How to bake:

  1. Prepare the fish, gut it, remove the scales, rinse, and blot with paper napkins.
  2. Salt and pepper the carcass. Rub the inside of the fish with seasonings. Sprinkle with lemon juice and leave to marinate for a quarter of an hour.
  3. Pour sour cream over the marinated carp and spread over the entire carcass.
  4. Place it in a sleeve and secure it securely. Make several punctures to allow steam to escape.
  5. Preheat the oven to 200 o C, place a baking sheet with a sleeve on the middle level. Cook for 40 minutes.
  6. If you want a beautiful crust to appear on the fish, cut the bag 15 minutes before the end and return the dish to the oven.

Delicious carp in the oven with onions, lemon, mushrooms

The ideal way to cook whole carp. All ingredients combine perfectly with each other, complement and emphasize the taste of carp.


  • Fish – 2 kg.
  • Sour cream – 5 tablespoons.
  • Carrot.
  • Onion – 2 heads.
  • Champignons – 500 gr.
  • Lemon.
  • Salt, seasonings for fish.


  1. Mix lemon juice and your favorite spices in a separate bowl. Rub the carcass inside and out. Keep it on the table for half an hour.
  2. Then make cuts along the carcass in a row, at a distance of 2-3 centimeters.
  3. At the same time, chop the onion into half rings, coarsely grate the carrots, chop the champignons into small cubes.
  4. Fry in oil, adding one at a time, until slightly browned.
  5. Coat the inside of the carp with sour cream (half of it), stuff it with mushroom and vegetable filling.
  6. Pour sour cream into the slits and insert a lemon slice. Place the fish on a baking sheet coated with oil.
  7. Bake the food for an hour, placing it in an oven preheated to 180 o C.

Baked carp stuffed with vegetables - a simple recipe

An unusual recipe for cooking a whole carcass - with cabbage and pike perch caviar. I invite you to try it! I know another cool baking recipe - the Kazakh dish koktal , go to another page to get acquainted.


  • Carp carcass – 1 kg.
  • White cabbage – 100 gr.
  • Carrot – 50 gr.
  • Onion - head.
  • Pike perch caviar – 100 gr.
  • Sour cream 20% - 100 ml.
  • Vegetable oil – 6 tablespoons.
  • Lemon – 2 slices.
  • Salt, seasoning for fish.

How to bake:

  1. Start cooking with the filling. Chop the cabbage, carrots into strips, and cut the onion into cubes.
  2. Fry the onion slices first, then add the carrots. Fry for 2-4 minutes.
  3. Transfer the cabbage slices. Continue frying the vegetables until almost done.
  4. Free the pike perch eggs from the film. Place in a frying pan with softened vegetables. Salt the dish and sprinkle with pepper. When the caviar changes color, the filling is ready.
  5. Wash the carp, dry it, remove the gills, and remove scales. Rub with fish seasoning and salt. Instead of gills, add a slice of lemon.
  6. Stuff the belly with the vegetable mixture and secure with toothpicks.
  7. Place foil on a baking sheet and pour oil.
  8. Place the carcass on a baking sheet and spread sour cream on top. Cover the workpiece with foil and make a tiny cut in the center.
  9. Bake the fish for 30 minutes at 190 o C. After removing the foil, continue cooking the carp for another quarter of an hour, until golden brown.

How to cook carp in mayonnaise with crust

Carp baked according to this recipe always comes out with a deliciously appetizing crust. The dish is suitable for inclusion in the holiday menu.

You will need:

  • Fish – 2 kg.
  • Bulb - head.
  • Lemon.
  • Mayonnaise – 3 large spoons.
  • Carrots - a couple.
  • Seasonings for fish, salt.


  1. Prepare the mirror carp for baking: gut it, clean it from scales, remove the gills.
  2. In a small bowl, mix mayonnaise with fish seasonings. Generously coat the carcass. Marinate on the refrigerator shelf for about an hour.
  3. Cut the onion into half rings and cut the carrots into cubes. Fry together in a frying pan until lightly browned.
  4. Cut the carp carcass along its entire length. Place a lemon slice into each cut.
  5. Place the fish on a baking sheet, lined with greased baking paper. Cook at 180°C for 45-50 minutes.

With sour cream in foil

To prepare you will need:

  • 100 gr. cheese that melts well
  • 225 gr. fresh champignons,
  • 1-2 tbsp. spoons of flour,
  • 6-7 potato tubers,
  • 2-3 tbsp. spoons of mayonnaise,
  • 85 gr. fat sour cream,
  • 1 kg. carp fillet,
  • freshly ground pepper and salt - to taste,
  • a little vegetable oil,
  • fresh greens.


Prepare carp for baking in sour cream: remove scales from the fish, remove the head and tail, remove the fillet from the backbone, cut off the fins and remove the bones.

Advice! Don't throw away what's left from cutting up the fish. You only need to throw away the gills, and the rest will be useful for preparing fish soup or broth for other dishes.

Peel the onion and cut it into half rings. Fry it in a frying pan until soft and golden brown.

Wash and dry the mushrooms, cut them into half rings, just like the onions, add them to the onions and fry. During the frying process, be sure to salt the mushrooms and add spices and black pepper.

Place foil in a deep dish, grease it with vegetable oil and lay out the fish fillets. Place mushrooms fried with onions nearby.

Stir in 50 ml. cold water, combine flour with sour cream and mayonnaise, add salt and black pepper. Pour sour cream sauce over fish.

High-calorie mayonnaise in creamy sauce can be replaced with milk or low-fat yogurt.

Without wrapping the foil tightly, place the dish with the fish in an oven preheated to 190 C. The dish takes about 20-25 minutes to prepare.

Grate the hard cheese, open the foil, sprinkle the fish in the sauce, increase the heat or turn on the “Grill” mode and continue cooking until golden brown. Boil the potatoes, drain the water, add salt, chopped herbs and butter. The finished fish is served with a side dish of potatoes and creamy mushroom sauce.

Whole carp stuffed with whole tomatoes and sour cream

Not quite the usual way of baking fish. It will delight you with its appetizing appearance and excellent taste.

You will need:

  • Fish – 1 kg.
  • Sour cream – 100 ml.
  • Cherry tomatoes – 3 pcs.
  • Olives – 5 pcs.
  • Soy sauce – 40 ml.
  • Olive oil – 50 ml.
  • Pepper, marjoram, salt.

How to bake:

  1. Clean, rinse the fish carcass, dry with napkins.
  2. In a separate bowl, mix soy sauce with olive oil, add marjoram and pepper. Mash the mixture thoroughly.
  3. Lubricate the carp carcass with marinade, leave it on the table for about an hour to marinate.
  4. Place olives and tomatoes, cut into halves, into the belly of the fish.
  5. Wrap the workpiece in foil and place on a baking sheet. Place in the oven preheated to 180 o C. Cooking time 50 minutes.

Carp baked with honey

  • carp – 1 kg;
  • honey – 100 g;
  • onions – 0.2 kg;
  • butter – 80 g;
  • balsamic vinegar – 40 ml;
  • coriander seeds – 20 g;
  • salt, ground pepper (black or white) - to taste.
  • Prepare the carp by cleaning, washing and seasoning with salt and pepper.
  • Finely chop the onion and fry it in butter.
  • Mix the onion with melted honey and balsamic vinegar. Add coriander seeds.
  • Cover the carp with the resulting sauce inside and out. Let it marinate for half an hour.
  • Place the carp on a parchment-lined baking sheet.
  • Place in the oven preheated to 180 degrees and bake it for 45 minutes.

Carp prepared according to this recipe has an unusual, but very attractive aroma and delicate taste.

Carp with cheese filling


  • Fish – 2.5 kg.
  • Russian cheese – 200 gr.
  • Carrot.
  • Onion – 2 heads.
  • Lemon juice – 2 tablespoons.
  • Soy sauce - spoon.
  • Parsley - a few sprigs.
  • Salt.


  1. Prepare the fish carcass for baking, rub with marinade. To prepare it, mix soy sauce with lemon juice. Keep the fish in the refrigerator for at least an hour.
  2. Grate the carrots and cheese on a large-mesh grater, cut the onions into half rings. Chop the parsley.
  3. Mix everything, fill the belly of the carp. Secure with toothpicks.
  4. Wrap the carcass in foil and place on a baking sheet.
  5. Cook at 200°C, setting the timer for 40 minutes. 10 minutes before the signal, open the foil slightly so that a crispy crust forms on the surface of the carcass.
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