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Baked Carp with Herbs Recipe

Central European · Main course · 60 min total

A classic Central European dish featuring whole carp baked with a fragrant herb crust, resulting in moist, flavorful fish perfect for a festive meal.

Ingredients

• 1 whole carp (about 2-3 lbs), scaled and gutted
• 2 tablespoons olive oil
• 1 lemon, sliced
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine
• 2 tablespoons butter, melted

Instructions

1. Preheat oven to 375°F (190°C). Rinse the carp inside and out and pat dry with paper towels.
2. Make diagonal cuts on both sides of the fish, about 1 inch apart, to allow flavors to penetrate.
3. In a small bowl, mix olive oil, minced garlic, parsley, dill, chives, salt, and pepper.
4. Rub the herb mixture all over the fish, inside and out, pressing into the cuts.
5. Place lemon slices inside the cavity of the fish.
6. Place the fish on a greased baking sheet or in a baking dish. Pour white wine around the fish and drizzle with melted butter.
7. Bake uncovered for 35-40 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).
8. Let rest for 5 minutes before serving. Transfer to a platter and spoon pan juices over the top.

Tips

• Serve with boiled potatoes or crusty bread to soak up the juices.
• If carp is not available, you can substitute with other whole fish like trout or sea bass.
• Leftover fish can be flaked and used in salads or sandwiches.

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