Ingredients

Features

Description

Prepare the fish: clean off the scales, remove the innards. The head, tail and fins can be cut in order to use them for fish broth. Or you may leave for greater beauty, the main thing — do not forget to gently pull out the gills. Washed carp dry cloth.

Make a big fish on both sides of the deep transverse cuts at a distance of 2 cm from each other. Seasoned inside and out with salt and lemon pepper. Finely chop the garlic (you can skip through the spadefoot) and coat with garlic fish weight so that it is distributed in the incision. After that, we laid into the abdominal cavity thinly sliced ??fennel. You can liberally lubricate the carp with vegetable oil on all sides.

Puts the fish on a baking sheet, sprinkle with water and oiled. Bake in the oven at 200 degrees according to the rule «10 minutes.» This means that for every 2.5 cm in thickness requires 10 minutes of cooking time. For our stuffed fishes may take up to half an hour.

Translated by site: wday.ru