Description
This recipe found in the magazine "Love to cook". However, there is baked carp. I baked so a variety of fish: silver carp and and so-iny mullet and carp... I really like the fish itself and the filling. Today I had Carpiquet. Not very big - 0, 5 kg.
Ingredients
-
Fish
1 piece
-
Tomato
1 piece
-
Onion
1 piece
-
Garlic
4 piece
-
Dill
-
Salt
-
Black pepper
-
Lemon
0.5 piece
Cooking
The fish I bought at the store already cleaned and gutted.
Fish make cuts. I read somewhere that Pisces rules the three C's: clean, salt and acidify. I always poured over the fish before roasting or baking, lemon juice. In General, clean (if necessary), RUB the inside and outside of the first salt, then lemon juice, well, and black pepper. While leaving to lie down and soak.
Meanwhile, finely chop the tomato.
Bow.
Of garlic take out the middle. If the garlic is young, it is this can not be done, but in the fall and winter in the middle of a bunch of nasties.
Two cloves of garlic cut into small cubes. This is for the filling.
The two remaining plates.
Salen also finely chop.
Combine tomatoes, onion, garlic (which are cubes), dill. Mix thoroughly and slightly potseluem, otherwise the filling will be fresh.
The incisions and put the garlic, cut into slices, and lemon.
Fill the belly of the fish filling. I there still got some unused slices of lemon.
And put into the oven. Temperature is 180 degrees. My fish was small, so I baked 40 minutes. And from 1 to 1.5 hours, depending on size of fish.
Gently remove the finished fish from the grating to the plate. Serve with dill, or whatever your heart desires and... on the table!
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