Oven-baked silver carp

4 servings
1 hour

How to bake a silver carp in an oven without foil? Fish choose medium size (less than 2 kg). Such a silver carp will taste better than too big. In addition, for a large one, you will still need to find a suitable baking dish. It is advisable to buy live fresh fish, since it is difficult to judge freshness and quality by frozen fish. The silver carp should have clear eyes and a neutral smell. Take sour cream with a fat content of at least 20%, onions - more juicy grade.

If the silver carp is frozen, defrost it in advance. To do this, put it on the bottom shelf of the refrigerator 6 hours before cooking. After improper defrosting, the cooked fish can become dry. Remove the scales and remove the insides from the fish. Cut off your head and fins. Then rinse the silver carp well in running water. Dry with paper towels to remove unnecessary moisture. Make 4 cuts on the sides.

Rub the silver carp first with salt on all sides and inside, then with spices. With spices, I recommend not to overdo it, so as not to interrupt the taste of the fish.

Turn on to heat the oven to 180 degrees in the & quot; bottom & quot; mode. Rinse the lemon well under running water. Cut off 8 very thin half rings. Peel and rinse the garlic and onions. Cut the onions into thin half rings so that they cook faster. Cut the garlic lengthwise into 3-4 slices.

Squeeze the juice from the remaining lemon pieces into a small deep container. Add the butter, sour cream and mustard to the lemon juice. Mix everything well.

Grease the silver carp inside and outside with the resulting sauce. Put garlic, onions, dill sprigs and rosemary in your abdomen.

Transfer the silver carp to an oiled baking tray. Insert a slice of lemon and onion into the incisions on the sides. Brush the fish on top with the sauce if necessary. Bake in the preheated oven for the first 15 minutes with the & quot; bottom & quot; mode, then turn on the & quot; top-bottom & quot; mode; and hold until the fish is browned on top.