A fish

Carp baked in the oven in foil

Ingredients for cooking crucian baked in the oven in foil

  1. Crucian 2-3 pieces (depending on size)
  2. Onion 1 piece (large)
  3. Garlic 2-3 cloves
  4. Mayonnaise (or sour cream) 2 tablespoons
  5. Lemon 2-3 circles
  6. Fresh greens 1-2 bunches
  7. Salt (fine) to taste
  8. Ground black pepper to taste
  9. Vegetable oil as required
  10. Spices for fish to taste
  • Main ingredients: Crucian carp, Onion, Garlic
  • Portion 3-4
  • World Cuisine


Oven, aluminum foil, baking tray, bowl, teaspoon, kitchen knife, cutting board, disposable paper towels, frying pan, wooden spatula, deep plate, kitchen scissors, fork, garlic press.

Preparation of crucian baked in the oven in foil:

Step 1: prepare the crucian carp.

The most difficult thing in cooking river fish is cleaning it. Therefore, let's analyze this process in more detail. First spread your crucians in front of you and cut off all the fins with kitchen scissors. Now you should remove the scales. You need to do this with a knife, and so that the fish does not slip out in the process, stick an ordinary fork into it in the tail region and hold it with one hand. Take the knife in the second hand and remove the scales moving against its growth, that is, from tail to head.
After the crucian carp are cleaned of scales, remove the gills by simply cutting them with the tip of a knife. For convenience, you can take the device smaller.
It remains only to take out all the insides. To do this, make a longitudinal cut in the abdomen with the tip of a knife, again moving from tail to head. Then gut the crucian carp and rinse them with cool running water inside and out. After cleaning and thorough washing, dry the fish with disposable paper towels.
Pepper prepared salt, salt, add other seasonings, rubbing spices over the entire area of ​​the carcasses inside and out, and then leave the fish in this form on 20-30 minutes.

Step 2: prepare the onion.

While the crucian is marinated in salt and spices, prepare the onion. First, peel the onion and, rinsing it with cold water, cut into thick half rings.
Heat a little vegetable oil in a clean frying pan and fry in it half rings of onion until a light golden color. What does it take to remove from the fire immediately, as soon as the vegetable begins to change color, otherwise you will fry it too much.

Step 3: prepare the greens.

Rinse fresh herbs with warm running water and cut into very small pieces.

Step 4: prepare the garlic with mayonnaise.

Pour a small amount of mayonnaise into the bowl. Peel the garlic cloves and chop using a special press, or simply chop with a knife. Combine the garlic with mayonnaise until smooth.

Step 5: we stuff carp.

Put crucians on sheets of foil, each fish on its own piece. Place the fried onions and fresh herbs inside the carcass. On top, coat the fish with a mixture of mayonnaise and garlic, so that the sauce lies in an even thick layer. Divide the lemon slices into slices and place them on top of the crucian carp. Roll the foil so that the fish is inside a kind of envelope. In this case, crucian carp should be separate from each other, and not all in one piece of foil.

Step 6: bake crucians in foil in the oven.

Preheat the oven to 180-190 degrees Celsius. Place the crucian wrapped in foil on a baking tray and send inside the oven to 30 minutes. During this time, the fish will bake perfectly inside and out and will acquire an amazing aroma. If you want the crucian carp to be covered with a golden brown, after 30 minutes, remove the top layer of foil and send the fish inside the oven on 7-10 minutesuntil the desired crust appears.

Step 7: serve the crucian baked in foil.

Baked in foil is a completely independent dish, so cut it into portions and serve. Of course, you can add some light side dish of boiled or baked potatoes, as well as cabbage salad or assorted fresh vegetables. As a sauce, sour cream or the same mayonnaise mixed with garlic is suitable.
Enjoy your meal!

Recipe Tips:

- Various fresh and dried greens, such as basil, rosemary, as well as ground dried garlic, are excellent as a seasoning for crucian carp.

- You can bake crucians with or without a head.

- If you do not like the smell of river fish, smear it with sour cream, not mayonnaise, while you also need to grease crucians from the inside. In sour cream, you can also put out such a fish, then it will completely lose its smell and taste.