Fish and seafood
A classic at Serbian holiday tables, this recipe slowly roasts a whole carp with carrots and onion at low heat until the flesh separates easily from the bones. A simple olive oil and lemon sauce brings out the flavor of the fish.
Spread the carrot and onion slices over the bottom of a baking sheet and drizzle with half of the olive oil.
Rub the inside and outside of the carp with salt and black pepper. Place the lemon slices and bay leaf inside, then drizzle the remaining olive oil over the fish.
Place the carp on top of the vegetables and bake in an oven preheated to 160°C / 320°F for 90 minutes, until the flesh separates easily from the bones.
Let the carp rest for 10 minutes after removing it from the oven. Sprinkle with parsley and serve hot.
Let the carp rest for 10 minutes after taking it out of the oven; the flesh will separate easily without falling apart. Allergen: Contains fish.
Sazanı ilk kez fırınladım ve maalesef kılçıkları ayıklarken çok uğraştım, eti dağıldı ve sunumu bozdu. Belki temizletirken kasaba kılçıkları çıkarttırmak daha pratik olurdu, ben kendi başıma çok zorlandım.
Benim sazanım biraz daha büyüktü, 90 dakika yetmedi ve fırında 110 dakika tuttum, yine de içi az pişmiş kaldı bir yerde. Büyük balıkta süreyi mutlaka artırmak gerekiyor, bunu tarifte bir uyarı olarak eklemenizi öneririm.
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