Recipes for cooking grass carp - bake, fry, cook fish soup

Lovers of river fish don’t need a long talk about grass carp.
This representative of the carp family takes a well-deserved place on the menu, thanks to the variety of cooking methods - from fish soup to cutlets and shish kebab. But both for them and for those who are just getting acquainted with river cuisine, here are recipes for preparing grass carp fish that will not leave even gourmets indifferent. How do you most often cook fish?

• I fry 47%, 317 votes
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  317 votes - 47% of all votes

• I bake 43%, 291 votes

  291 votes 43%

  291 votes - 43% of all votes

• Carcass 7%, 47 votes

  47 votes 7%

  Read also:  Burbot soup at home: 4 best recipes

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• Varya 3%, 20 votes

  20 votes 3%

  20 votes - 3% of all votes

Total votes: 675

16.09.2019

• I fry 47%, 317 votes
  317 votes 47%

  317 votes - 47% of all votes

• I bake 43%, 291 votes

  291 votes 43%

  291 votes - 43% of all votes

• Carcass 7%, 47 votes

  47 votes 7%

  47 votes - 7% of all votes

• Varya 3%, 20 votes

  20 votes 3%

  20 votes - 3% of all votes

Total votes: 675

16.09.2019

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A few words about the choice of ingredients

First, you should take care of the freshness of the fish, because the taste depends on it. There should be no spots or dents on the carcass, and its eyes should be moist and clear. It is necessary to clean the grass carp from scales, remove the gills and remove the entrails. Experienced chefs do not recommend cutting off the fins, as they have a positive effect on the fat and taste of the broth. After this, the carcass is thoroughly washed under running water to remove the film inside.

The choice of products for fish soup remains solely with the cook. Of course, in the classic version there are no potatoes or cereals - only fish and very few vegetables. You shouldn’t add a lot of spices to the first course, because you can easily overwhelm the taste of the fish. It is worth pouring a little black pepper into the pan (it is better to choose peas, not ground) and 2-3 bay leaves. Before serving at home or outdoors, add chopped herbs to the plate.

Despite the fact that neither potatoes nor cereals are thrown into real fish soup, many people love this dish with many ingredients. No one forbids the use of rice, millet, semolina or pearl barley - these are ideal cereals that complement soup with grass carp. You just have to remember: such products make the broth cloudy, so sometimes it’s better to boil them separately.

cooking method

Fish soups are perhaps the most aromatic and are in demand in every cuisine in the world. It’s not difficult to prepare fish soup; the set of ingredients is the simplest and most affordable. You can use a variety of fish for fish soup; both river and sea fish are suitable. Each type gives the soup its own unique flavor. This recipe represents a variant of making fish soup from grass carp. Its white, tender-tasting meat has invaluable qualities due to its natural composition.

1. First of all, clean the fish. We remove the scales and gills, cut off the fins and tail, and clean out the insides. Wash the finished carcass thoroughly in running water and then dry it.

2. Rub the carcass with salt. You should rub it inside and out, and don’t ignore your head. Place the fish in the refrigerator to marinate for two hours.

3. After the specified time, take out the cupid and wash it under running water to wash off excess salt. Cut the fish into portions.

4. Peel and wash the potatoes. Cut the potatoes into cubes, as usual for soup. We clean the carrots and wash them under running water. Grate the root vegetable on a coarse grater. Peel the onions and cut them into small cubes.

5. Pour water into the pan and put it on the fire. Bring to a boil. Place potatoes and bay leaves into boiling water. Cook for 15 minutes from the moment of re-boiling.

6. Meanwhile, saute the onion in vegetable oil until transparent. This will take approximately 5-7 minutes. The fire is minimal.

7. When the potatoes are half-cooked, add carrots and onions to them. And also grass carp. From now on, cook the fish soup for no more than 20 minutes.

Fried grass carp with potatoes

Fried grass carp with potatoes

First of all, the fish must be cleaned of scales and washed thoroughly. Small bones can be removed with tweezers.

1. Remove all the entrails from the fish, cut out the gills and cut the head at the fin.
2. Carefully cut the fillet along the spine, running the knife from head to tail.
3. Using a sharp knife, remove the rib bones.
4. You can marinate the resulting fillet with salt, orange and lemon juice for 15 minutes.
5. While the cupid is marinating, start frying the potatoes in butter and garlic.
6. Rinse off the remaining salt from the fillet, fry in a frying pan until golden brown and leave in a warm place for a few minutes.

Serve the finished fillet with potatoes, garnished with herbs.

In a frying pan

Frying grass carp will not be a problem for either beginners or experienced cooks. Everyone's favorite potato will make a classic pairing with fish. For those who try not to eat starchy vegetables, a win-win side dish would be rice: boiled, steamed or with vegetables.

How long does preparation take: 45 minutes

How long does it take to fry fish: 20 minutes

Suitable for four people

What you will need:

• whole carcass of grass carp;
• salt;
• half an orange and a lemon;
• oil for the frying pan.

How to cook grass carp:

1. Clean the Amur fish from scales, gut it, cut off the head, fins, tail, cut into steaks, remove the bones with tweezers.
2. Squeeze citrus juice into a bowl, add salt well, add pieces of fish, mix and leave for a quarter of an hour in a cool place.
3. Heat odorless oil in a frying pan.
4. Shake salt crystals off the marinated fish, blot with a paper towel and place in a frying pan. Fry over moderately high heat until golden brown on both sides.

Once removed from the frying pan, the fish should be allowed to rest in a warm place for 5-10 minutes, then served with your favorite side dish. A good addition to fried cupid would be finely chopped parsley, cilantro, basil or a mixture of them.

The KBJU of such a dish will please you: 100 gr. will be no more than 150 kcal (18.6 grams of protein and 5.3 grams of fat, 2 grams of carbohydrates).

What kind of fish is suitable for fish soup?

Red fish is not just one variety, but a whole family of fish species with red, pink and orange colored flesh.

The following are suitable for preparing red fish soup:

• trout
• chum salmon
• salmon
• red salmon
• pink salmon
• salmon

Since ukha is a broth, any part of the fish can be used to prepare it. You can take fillets, pieces of fish or steaks, as well as those parts that usually go to waste - fins, bones, tails, trimmings. You can buy a whole carcass.

It is better to buy chilled fish, but if you take frozen fish, do not forget to defrost it first.

Grilled grass carp

You can complement the menu for a picnic or any holiday with grilled cupid. It is advisable to fry fresh fish, in which case it will turn out even tastier. The severed head can be placed in the ear. This recipe calls for a simple marinade of salt, pepper and lemon juice, but you can use a different marinade.

1. Wash the fish and remove the scales.
2. Remove the entrails, cut off the fins and cut the fillets from the carcass.
3. Take out the backbone with ribs. The top film from the fish does not need to be removed; it holds the meat and does not allow it to fall apart.
4. Vinegar is used as a marinade for almost all river fish, but carp does not need it, since carp does not have the smell of mud. Just sprinkle lemon juice on the fillet and rub with salt and pepper.
5. Leave the fish to marinate for half an hour.
6. Place the fillets on the grill and sear on both sides for 10 minutes.
7. Turn the grill every 1 to 2 minutes so that the fish is fried on all sides.

The dish is best served on the table with fresh vegetables and herbs. The aromas of the finished fish will not leave anyone indifferent, and the same goes for the taste of cupid.

On the grill

A river fish steak will add variety to any picnic or outing with barbecue. You can cook cupid over coals in various variations - depending on the chosen marinade. The classic recipe requires nothing more than salt, pepper and lemon juice. This is quite enough to highlight the taste of fresh fish.

How long does the preparation take: an hour

How long does it take to cook a steak: 10 minutes

For how many people: for four

What you will need:

• whole carcass of grass carp;
• fine salt and ground pepper;
• a few lemon slices.

How to fry:

• Cut a fresh fish carcass into steaks: carefully remove the scales, rip open the belly and remove the entrails, cut off the head and tail, cut off the fins and put away for fish soup, rinse the fish with clean water, dry with napkins and chop into portions.
• Rub the steaks with salt and sprinkle with juice from the lemon wedges, place in a bowl and leave for half an hour (until the coals burn out).
• Place the pieces of carp on the grill and, turning every two minutes, cook for no more than a quarter of an hour.

Tip: A good option for grilling is to grill the fillets. The recipe in this case will differ only in the method of cutting the fish carcass.

The calorie content of carp on the grill is 134 kcal, the amount of protein is 18.6 g, fat is 5.3 g, carbohydrates are 1.

In the fresh air, you can bake vegetables with the fish - ripe tomatoes, bell peppers, tender zucchini and eggplants - whole or in portions. Any amount of juicy fresh herbs will not spoil the dish.

This is interesting: Grayling fish soup

Fried grass carp with chili and lime

The taste of grass carp meat can be enhanced with an incredible lime and chili sauce. The dish is perfect not only for family everyday life, but also for the holiday table.

• 3 grass carp fillets;
• 2 limes;
• olive oil;
• butter;
• 1 teaspoon paprika;
• 1 Teaspoon Dried Parsley;
• ½ teaspoon oregano;
• ½ teaspoon chili powder;
• ½ teaspoon Garlic powder;
• ¼ teaspoon of cumin;
• ¼ teaspoon salt;
• ¼ teaspoon ground black pepper.

In a small bowl, combine all the spices and then toss them with some olive oil.

Take the fish fillet, rinse it, and then rub it thoroughly with the mixture. Leave the fish to marinate in the refrigerator for 30 minutes.

Prepare a sheet where you place a baking sheet in advance and foil on top. Place the fish fillet there and bake for 12 minutes at 220 degrees.

Melt the butter in a saucepan, add a little olive oil. Then stir the mixture with lime juice and chili pepper. Mix the sauce thoroughly.

Pour the resulting lime sauce over the fish and serve with a side dish.

Advice! You can use rice, broccoli or corn as a side dish.

Grass carp in foil

The recipe for grass carp in foil is the most common in cooking. Baked fish always turns out very juicy and the meat is tender.

You will need:

• 1 grass carp;
• 1 onion;
• several cloves of garlic;
• 1 lemon;
• salt and pepper to taste.

Wash the fish thoroughly, peel and remove the skin. Cut the belly and remove all the entrails. Don't forget to trim off the fins and head, from which you can later cook the fish soup.

Rub the fish with salt and pepper.

Advice! You can use seasoning to cook fish for better taste.

Place the onion inside the fish, which you first peel and cut into rings. Make cuts on both sides of the carcass and insert lemon slices into them.

Prepare a baking tray. Pour a glass of water into it and then place the fish wrapped in 3 layers of foil.

Attention! Place the fish in a baking pan with the belly up so that the juice formed during baking does not spill out of it.

Preheat the oven and bake the fish for 55 minutes. Serve with a side dish such as potatoes or rice.

Disadvantages of fish from the carp family

All representatives of the carp family have one thing in common: they are highly susceptible to infection by parasites. This phenomenon does not pose a danger to humans, but only if the fish is thoroughly cooked during cooking. Grass carp baked in the oven, well-fried covered or steamed will not cause any harm and will not cause infection.

People suffering from symptoms of gastrointestinal diseases and liver diseases should limit their intake of river fish, including representatives of this species. Frequent consumption of fatty meat can provoke an exacerbation of ailments.

Fried carp is a very high-calorie product, so people following any fasting or therapeutic diets should use it with caution.

Grass carp ear

Cupid fish soup has a pleasant aroma and a slight bitterness in the taste.

1. Fill a container with water and bring it to a boil. Prepare the fish for cooking by cleaning it. The head and fins are great for enhancing the flavor and adding richness.
2. Prepare the vegetables - peel the onions, potatoes and carrots, cut them into cubes. Throw vegetables into boiling water with fish and cook them over low heat until they become soft.
3. When the soup is cooked, it will be transparent; to add a golden hue, add a drop of vegetable oil. A few minutes before preparing the soup, add seasonings and salt. If you want the soup to have an unusual taste, add a drop of vodka and cook for another 10 minutes.

Grass carp is completely cooked, so the soup will be juicy. Before serving the soup, garnish the dish with herbs. You can also use sour cream - it harmonizes perfectly with fish soup.

Cupid in the oven with vegetables

This recipe is suitable for both everyday meals and menus for special holidays.

• Select a medium carcass, clean it of scales and entrails, cut off the gills and tail.
• Prepare the marinade - chop the garlic, add lemon juice, pepper, salt and sour cream and apply it to the carcass. Pickled grass carp will be juicy and will melt in your mouth.
• Chop the carrots and onions. Line the pan with foil, leaving an edge to cover the fish. Place some of the chopped vegetables and fish into the pan.
• Place the remaining vegetables in the cupid's belly.
• Cut the lemon into small circles and place it on the carcass; the lemon will add an appetizing aroma to the dish.
• Heat the oven to 180 degrees and leave the pan for 40 minutes. A few minutes before the end, open the foil so that the fish is covered with a golden brown crust.

To perfect this recipe, garnish it with vegetables, olives or herbs when serving.

Soup EAR from WHITE CUPID. Healthy and tasty food. Grass carp - recipes.

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REGISTRATION

Grass carp: how to feed the whole family with one fish? Cupid fish contains a small amount of bones, which makes it a very popular specimen among all types of fish for cooking. Useful properties of Amur fish: Amur fish has a lot of useful properties and vitamins, like any other varieties of fish. It contains vitamins such as C and E, as well as a large amount of carotene, which helps strengthen our immunity and fight many viruses that enter our body. In addition to vitamins, this product also contains minerals such as calcium, sodium, phosphorus, magnesium and potassium. The consumption of carp fish is recommended for those people who suffer from diseases of the cardiovascular system. In addition, the substances contained in fish help activate the brain and have a beneficial effect on the digestive system. As for contraindications, eating carp fish is not recommended only for those who are allergic to fish and seafood. Cupid fish comes in two types: black and white. Grass carp is the most common species in modern times. This fish is often dark golden in color and feeds exclusively on vegetation. In the warm season, it lives in shallow water, choosing its food. Shy, at any loud sounds it swims to the depths. Cupid fish grows quite quickly due to its gluttony, which makes it an excellent specimen for breeding in fisheries. This fish eats several times its weight per day and feeds only on vegetation. It is not recommended to buy fish “on sale”, since in this case its freshness leaves much to be desired and so that the product does not disappear, the price for it is significantly reduced. Most inexperienced consumers fall for this bait and buy a product that is not the freshest. When choosing fresh carp fish, you should pay attention to the color of the scales. It should not be faded, and the fins should not be “withered.” Fresh fish cannot be stored for long, as it is more susceptible to spoilage than meat or other seafood. Therefore, fresh fish must either be cooked immediately or frozen, but keep in mind that freezing it more than once is not recommended, because it loses all its beneficial properties

Steamed cupid patties

Steamed cupid meatballs

This cupid recipe is perfect for people who are on a diet. Due to the fact that grass carp has almost boneless meat, it is perfect for this dish.

1. Separate the fillet from the fish and make minced meat from it.
2. Add white crackers softened in milk, a raw egg, salt to the minced meat and mix well.
3. Make balls from the mixture and place them in a double boiler or on the bottom of a pan.
4. If you wish, you can put a few champignons between the cue balls. Pour fish broth or water over the dish and leave to boil for 20 minutes.

Place the cooked meatballs on a plate with mushrooms.

Cabbage pie made from caviar

Fans of homemade baked goods will not fail to appreciate cabbage pie with the addition of fish roe. A recipe using ready-made puff pastry makes the task much easier.

How long does preparation take: half an hour

How long does it take to bake the pie: 20 minutes

Number of servings: four

What you will need:

• caviar from two carcasses of grass carp;
• packaging of puff pastry (two sheets);
• 500 grams of fresh cabbage;
• two medium tomatoes;
• two raw chicken eggs;
• salt, pepper, coriander;
• oil for frying.

How to cook:

1. Chop the cabbage thinner, remove the skin and stems of the tomatoes, and grind the pulp with a blender.
2. Fry the cabbage, pour in a little boiling water and simmer over low heat until half cooked. Pour in the tomato mass, add spices, stir and after a couple of minutes turn off the heat.
3. Roll out the slightly defrosted dough and line the pan.
4. Place caviar into the cooled cabbage and break the eggs, mix the filling thoroughly and place on the dough.
5. Seal the pie with a second sheet of dough and place in the oven for 20 minutes at 180 degrees.

100 grams of such baked goods will add 162 kcal (8.5 grams of protein, 12.6 grams of fat and 8.6 grams of carbohydrates), but it will be a very tasty meal.

Tip: cabbage in the filling can be replaced with mashed potatoes; this will “heighten” the energy value of the dish even more, but will give it a new taste and aroma.

What is the difference between mullet and grass carp?

It is not difficult to distinguish mullet from grass carp, since these two species of fish have little in common. Only a person who does not understand anything about biology can confuse them.

For authenticity, here are just a few distinctive characteristics:

1. Options. The mullet does not have the same dimensions as grass carp. Under favorable living conditions, the body length of this fish reaches 40–70 cm, and grass carp is many times larger. The same is observed with regard to weight: the weight of even large mullet individuals rarely exceeds 400 g.
2. Location. While carp prefers freshwater habitats, mullet is a marine dweller. This fish is found in warm seas: Azov, Black, Caspian. Only sometimes does it go out into bays and estuaries.
3. Appearance. The body of the mullet has two black stripes located on the sides. Another distinctive feature: the small mouth and large eyes of the mullet.
4. The meat of carp, like most freshwater fish, contains a lot of bones. Mullet meat does not have this drawback: it is white and juicy.

It can be added that the mullet has great mobility, although grass carp also leads a fairly active lifestyle. But its marine counterpart is capable of jumping even over fishing nets, which greatly upsets fans of water hunting.

Recipe for fish soup from grass carp heads

For 500g fish heads:

• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 2-3 pcs.
• salt, bay, pepper, herbs - optional.

It is better to pack tails and fins in a gauze bag, this will make it easier to throw them away after cooking. Place the heads with cut off gills in cold water so that it covers the surface of the fish. Place the onion in the skin and cook for 40-45 minutes so that all the nutrients from the bony parts are transferred into the broth. You can add whole celery roots, parsley, and parsnips.

Strain the broth. Discard the roots and bag of fins. Disassemble the heads, separate the meat from the cheeks and neck from the bones. If necessary, clarify the broth before further cooking and strain again. Bring to a boil, add carrots, potatoes, spices. Cook until done.

When serving, head meat is placed on plates, fish soup is poured in and sprinkled with chopped green grass.

Preparation with other fish:

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Grass carp stewed under a fur coat

• Fish - in portioned pieces, all that is left.
• Flour - 1 tbsp. with a slide.
• Black pepper, flour - to taste.
• 2 tsp vegetable oil.
• 2 onions.
• 2 carrots.
• 2 tbsp. tomato paste.
• Cloves - 4 sticks.
• 100 grams of dry white wine.

This dish is delicious both cold and just taken off the stove. Therefore, you can cook it at the same time as fish soup and fried amur. Mix flour with salt and pepper, roll fish in the resulting mixture, lightly fry on both sides in a deep frying pan or saucepan.

Chop the onion into cubes, grate the carrots on a coarse grater. Reducing the heat to low, cover the fish with a layer of onions, then a layer of carrots, add tomato paste, cloves and lightly add salt, pour in the wine. Simmer covered until the vegetables are ready. The best side dish for this fish is boiled rice or wheat porridge.

How to store fish balyk at home

To keep food fresh and safe, storage conditions and periods must be followed. They will differ depending on the cooking method and other nuances. The salt used to prepare this dish is a natural preservative. But it will not be able to prolong the shelf life of the product indefinitely.

We invite you to familiarize yourself with Wine yeast. Instructions for use - How to drink correctly

Store fresh balyk in the refrigerator, placing it in an airtight container or vacuum bag. This will get rid of foreign odors and extend the shelf life.

Is it possible to freeze fish balyk? Experts say that this method of long-term storage is possible if certain requirements are met.

How to freeze salted and dried fish:

• Only fresh product can be placed in the freezer;
• prepare a special container for freezing or vacuum bags;
• wipe the prepared pieces with a paper napkin;
• place them in a container or bag, remove the air, close them carefully and put them in the freezer;
• it is advisable not to extend the storage period beyond six months;
• Avoid re-freezing.

Balyk can be stored in the refrigerator for up to a month. Then it begins to dry out and loses its taste.

If you like to fish and have the conditions for drying, then be sure to master this simple recipe. It does not require any special equipment, and the result is an excellent delicacy that will decorate both the festive and everyday table.

Calorie content of dishes

Everyone will like fish soup made from vegetables and grass carp: the most tender meat, a combination of fish, aromatic spices and frying. The dish is easy to prepare using step-by-step recipes with photos, so there shouldn’t be any difficulties.

You can ask your question to our author:

With cheese and garlic

Fish with Parmesan can decorate a holiday table or family dinner. You can prepare the ingredients within an hour. Cook the fish for 15 minutes. What components are needed:

• one fillet;
• salt, spices, ground black pepper;
• parmesan – 70 g;
• sour cream or mayonnaise - 3 tbsp;
• three cloves of garlic;
• slices of tomatoes, greens for decoration.

Step-by-step cooking scheme:

1. Wash the fillet and cut into pieces. Rub with salt and spices.
2. Place the fish in a saucepan greased with vegetable or butter.
3. Transfer to preheated oven. Wait five minutes.
4. Mix mayonnaise or sour cream with grated Parmesan. Add garlic that has been put through a garlic press.
5. Spread a thick layer of sauce over the fish. Let it bake for another 5 minutes.
6. Serve warm. Top with slices of cherry tomatoes and fresh herbs.

This is a great addition to side dishes - boiled rice or mashed potatoes. Calorie content per 100 g is 114 Kcal, protein – 18 g, fat – 4.5 g, carbohydrates – 1.6 g.

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Recipes for cooking grass carp - bake, fry, cook fish soup

A fish from the carp family, grass carp, is in great demand in cooking. Being also a valuable commercial fish, it has gained popularity among fishermen. If you become the owner of this wonderful fish that lives in the Amur rivers, then you probably have a question about how to cook grass carp. In this article we will talk about the value of fish in cooking and share several cooking recipes.

Fish meat is called dietary. Even the most demanding gourmets approve of its taste, as it is tender and sweet. Many people say that it simply melts in your mouth. The meat of grass carp is superior in taste to many river fish, but inferior to catfish. Culinary experts say that the taste of fish can be decorated and made to suit anyone, thanks to the use of spices and herbs.

Grass carp meat is not only juicy and fatty, but also nutritious. It contains a lot of proteins and fats, as well as minerals (phosphorus, potassium, sodium, calcium) and vitamins. The meat is highly valued among gourmets and is a real delicacy, but any housewife can cook it. Like any fish, it can be baked, fried, stewed, salted or smoked. And what a delicate taste you get when you grill grass carp!

Grass carp goes well with many vegetables and side dishes. When preparing it, you can use any spices and seasonings, including for baking fish. Fish can be cooked either whole or in pieces. Grass carp fillet tenderloin is most often used in cooking. Let's move on to grass carp recipes.

Cutlets, meatballs, pie fillings

Dishes prepared from minced carp are very appetizing, dietary and delicate delicacies. And, in fact, there is nothing easier than grinding fish fillets in a meat grinder, mixing them with the right ingredients and forming delicious cutlets, meatballs or pancakes that children are sure to love. The main thing here is to choose fresh and high-quality fish.

An excellent side dish for such dishes would be vegetables, pasta and rice. To improve the taste characteristics, make a sauce that diversifies and emphasizes the taste of the prepared product. Sauces made from sour cream, mayonnaise and tomato paste with the addition of lemon are suitable for any fish dishes.

Ingredients and how to cook

ingredients for 9 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 3 hours 30 minutes

White carp balyk

Ready-made balyk from cupid

To make the balyk juicy, it is important to cut the fish carefully and also salt it properly.

1. Gut the carcass, cut it and remove the fillet.
2. Cut the fillet into pieces 2–5 cm thick. Place the fish in a pan that does not oxidize and prepare the brine.
3. Often, balyks are salted using the dry method, but for cupid, the “wet” method is better. To do this, boil water, dissolve salt, sugar in it and add bay leaf, pepper and coriander. Let the water boil for 5 minutes, then cool it.
4. Pour the cooled brine over the pieces of fish, place a weight on them and put them in the refrigerator.
5. Remove the salted fish after 3 days. Leave the cupid in a container of water for a couple of hours to remove excess salt. Then rinse again under running water.

Leave the balyk to dry. It’s not at all difficult to prepare at home, and the taste is divine.

Grass carp baked with parmesan and garlic

Another unusual way of baking grass carp, in which the fish meat is exquisitely harmonized with delicate Parmesan cheese, and garlic adds spicy notes.

• 3-4 grass carp fillets;
• ¼ cup softened butter;
• ¼ cup mayonnaise;
• ½ cup grated Parmesan cheese;
• 2 tablespoons of green onions;
• 4-6 cloves of chopped garlic;
• salt and pepper to taste;
• half a lemon.

Preheat the oven to 220 degrees. Season the fish with salt, pepper and a squeeze of lemon juice. Place the fillets in a baking dish. Bake for 6 minutes.

Mix Parmesan, mayonnaise, garlic and green onions together. Remove the fish fillets from the oven and spread the Parmesan mixture over the top and sides of the fish. Turn on the oven and bake for another 2-3 minutes until the crust is lightly browned. Serve immediately with rice and vegetables.

Baked in tomato sauce

A dietary option, compared to fried fish, white carp, baked in the oven with tomatoes.

How long does preparation take: 20 minutes

How long does it take to cook fish: 40 minutes

Number of servings: four

What you will need:

• fillet of one carp;
• salt, pepper, spices to taste;
• a can of tomatoes in their own juice (400 g);
• juice of half a lemon;
• a glass of dry white wine (150 ml);
• bell pepper – 1 piece;
• two cloves of garlic;
• oil for the frying pan.

How to cook:

1. Cut the fillet, moisten with citrus juice, add salt, leave for 20 minutes in a baking dish.
2. Place a frying pan on the fire and heat the oil in it.
3. Cut the tomatoes, peel and chop the pepper and garlic into small pieces.
4. Fry the vegetables, pour in tomato juice with pieces of pulp, season with spices and simmer for 10-15 minutes.
5. Pour the sauce and wine over the fish, place in the oven and cook for 15 minutes at 180 degrees.

When serving, sprinkle with basil leaves - it will not only decorate the dish, but also highlight the aroma.

Calorie content: 110 kcal.

BJU: proteins – 17.4 g, fats – 4.0 g, carbohydrates – 1.3 g.