A festive Serbian classic, this recipe slow-roasts a whole carp with carrots and onions until the flesh falls easily off the bone. A simple olive oil and lemon glaze lets the fish itself take centre stage.
Spread the carrot and onion slices over the base of a roasting tray and drizzle with half the olive oil.
Rub the carp inside and out with salt and black pepper, tuck the lemon slices and bay leaf into the cavity, and pour the remaining olive oil over the fish.
Place the carp on top of the vegetables and roast in an oven preheated to 160°C for 90 minutes, until the flesh comes away from the bone easily.
Rest the roasted carp for 10 minutes, scatter with parsley and serve hot.
Rest the carp for 10 minutes after baking so the flesh comes away cleanly. Allergens: contains fish.
If carp is unavailable, sea bream works too; reduce the baking time by 15-20 minutes depending on the fish's size.
Admin DadaGastro · verified in test kitchenSazanı 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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