Description
Today, finally, was carp and the desire to cook something (and not just cook the pasta). That's it, carp, I made it. Usually carp I just fried, but this was so pretty, what a pity it was so soon cut to pieces. So, baked. With rice, onions, pepper and herbs. It turned out very tasty! My husband was happy as a child! Happy holidays everyone!
Ingredients
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Carp
1 piece
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Figure
0.5 cup
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Onion
2 piece
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Pepper
1 piece
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Dill
1 coup
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Salt
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Vegetable oil
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Spices
Cooking
Prepared the filling: I boiled the rice until cooked 70-80%, roasted onion, bell pepper, added dill, salt, spices, mix.
Prepared fish: all, as usual - wash, peel, gutting, remove the gills. The filling was placed in the belly of a carp, stuck 3 toothpicks and tied them with string to keep the stuffing from spilling out. Carp on a baking tray, greased (and parchment planted, just in case) and into the oven for 40 minutes.
And, I forgot! Another bird made a few incisions on both sides of the fish and rubbed with a mixture of carp "fish" (ready, "Kamis"). 40 minutes later come out of the oven, carefully turned over and again in the oven. For about 20 minutes.
It's all finished. Did not get to take pictures of the family asked for lunch, whole fish does not fit neither the plate nor the frame...
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