Oven Baked Carp

Fishermen believe that carp is easier to catch in autumn. Equally popular at this time of the year is carp on a bed of cabbage. You need a large carp, about two kilos, about two kilos of cabbage, a few tomatoes, oil, salt and pepper. Shred the cabbage, then sweat it in the oil to soften it. After it is soft, cover with it the bottom of a deep oven tray, and on top put the carp, either cut into large segments, or cut lengthwise in two halves. Slice the tomatoes and spread them over the contents of the tray, sprinkle with salt and pepper and bake in the oven for about 45 minutes. Occasionally, douse the fish in the juices that gather in the tray. Serve with a side of polenta.

Ștefan Baciu, 26.10.2013, 14:53

Fishermen believe that carp is easier to catch in autumn. Equally popular at this time of the year is carp on a bed of cabbage. You need a large carp, about two kilos, about two kilos of cabbage, a few tomatoes, oil, salt and pepper. Shred the cabbage, then sweat it in the oil to soften it. After it is soft, cover with it the bottom of a deep oven tray, and on top put the carp, either cut into large segments, or cut lengthwise in two halves. Slice the tomatoes and spread them over the contents of the tray, sprinkle with salt and pepper and bake in the oven for about 45 minutes. Occasionally, douse the fish in the juices that gather in the tray. Serve with a side of polenta.

Another suggestion is stuffed carp. Salt the carp on the inside and outside, and separately prepare the stuffing. Our suggestion is rice and mushrooms. Take about half a kilo of mushrooms, half a kilo of tomatoes, one cup of rice, two onions, one head of garlic, fresh parsley, salt and pepper. Slice the mushrooms and sweat them in oil, along with the onion cut julienne, then pour in a bit of water, adding the rice with the parsley, finely chopped, and salt to taste. When the rice is cooked, stuff the carp with it after washing off the salt, using toothpicks to hold its belly shut. Pour white wine in the oven tray, with sliced tomatoes and garlic. Bake for about 45 minutes, and serve sprinkled with lemon. Enjoy!