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Baked carp with garlic and caraway
Carp fillets coated with garlic-caraway butter and baked at 200°C (400°F), without breading or frying. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 30 min
- Total time
- 1 hr 20 min
- Temperature
- 200 °C (400 °F)
- Servings
- 4 servings
- Difficulty
- Easy
Baked carp with garlic and caraway is a simple way to cook carp in the oven without breading or frying. As with fried carp, make closely spaced cuts through the fillets down to the skin to cut through the small bones. Then spread with butter mixed with crushed garlic and caraway seeds and let rest for half an hour before baking.
For Christmas Eve dinner, you can serve it instead of breaded fried carp and use the head and tail to make fish soup.
Ingredients
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Instructions
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Clean the fillets
Rinse the carp fillets under cold water and pat thoroughly dry with paper towels. Check the skin for any remaining scales and remove any traces of the bitter black membrane from the belly area.
Score through the small bones
Using a sharp knife, make crosswise cuts in the flesh about 3 mm apart, cutting down to the skin without cutting through it. This cuts through the small bones so they soften during baking.
Season the carp
Lightly crush the caraway seeds with a mortar and pestle or a knife. Mix most of the softened butter with the crushed garlic, caraway seeds, and salt. Spread over the flesh side of the fillets, working it into the cuts. Let rest in the refrigerator for 30 minutes.
Bake
Preheat the oven to 200°C (400°F) and grease a baking dish with the remaining butter. Place the fillets in the dish skin side up and bake for 25–30 minutes. Baste with the pan juices halfway through. The carp is done when the skin is golden and the flesh flakes easily.
Serve
Spoon the butter from the baking dish over the baked carp and serve with lemon wedges and boiled potatoes or potato salad.
Tip: Make each cut in a single stroke using the sharpest possible thin-bladed knife. A dull knife tears the flesh and will not cut through the small bones.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 379 kcal
- Protein
- 37 g
- Carbohydrates
- 4.7 g
- of which sugars
- 0.8 g
- Fat
- 24 g
- of which saturates
- 9.8 g
- Fiber
- 1.1 g
- Salt
- 1.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pečený kapor s cesnakom a rascou
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