Whole carp with lemon and onion in the oven

Oven-baked carp with lemon, onion and dill turns out aromatic and incredibly tasty. Such a dish, despite the simplicity of its preparation, will definitely take pride of place on the holiday table. In order for the baked carp to turn out truly unsurpassed, be sure to give preference to fresh fish, preferably of medium size (small fish may turn out to be dry, and too large, on the contrary, may not be cooked well).

Ingredients:

• - carp – 1 pc. (1.5 – 2 kg);
  
• - lemon – 1 pc.;
  
• - fresh dill – 4 – 5 sprigs;
  
• - onions – 1 pc.;
  
• - a mixture of ground peppers – 0.5 tsp;
  
• - salt - to taste.

Preparation:

Thoroughly clean the carp of scales, carefully cut its belly lengthwise, remove all the entrails and gills, then rinse thoroughly on top and inside under running water. Be sure to remove the black film inside the carcass, otherwise the fish will taste bitter later. Dip the cleaned and washed carp with a paper towel, then make longitudinal cuts on one side of the fish (a kind of portioned pieces), without cutting the fish to the edge.

Next, salt the fish (outside and inside) and sprinkle with a mixture of ground peppers.

Wash the peeled onions and lemon and cut into thin half rings. Place a piece of lemon and onion into each cut on the fish, and place the remaining slices inside the carp.

Rinse fresh dill under water, dry and also place inside the fish.

Carefully wrap the stuffed carp in several layers of foil, place on a baking sheet and bake in an oven preheated to 180 degrees for 50 - 55 minutes. Remember that the baking time for carp depends on its size; the larger the fish, the longer it will take.

After the allotted time, carefully so as not to burn yourself, unscrew the foil (on one side) and bake the carp for about 10 - 15 minutes (cover the head and tail of the fish with foil so that they do not burn). After the carp is ready, place it on a dish, garnish with herbs and slices of fresh lemon if desired, and serve.