Oven Baked Carp Fillets In A Herb Crust

Carp, a classic Austrian Christmas tradition, symbolizes abundance and is a staple of many Christmas Eve dinners. While traditionally breaded and fried, modern versions like herb-crusted baked carp offer a lighter, fuss-free alternative. This simple recipe delivers the same festive flavor with less effort.

This recipe idea is perfect for anyone who loves traditional austrian christmas carp but wants to skip the hassle of breaded and fried prep work!😉

Perfect side dishes include tartar sauce with potato salad, or this wintery celery salad with apple, walnut, and yogurt dressing.

Ingredients

• 1 kg (2.2 lbs) carp fillet, cleaned (note: some small bones may remain)
• 60 g (2 oz) parsley
• 2 cloves garlic
• 1 small onion
• Olive oil
• 3 tablespoon breadcrumbs
• 1 lemon
• Salt
• Pepper

Instructions

1. Blend the parsley, garlic, onion, and juice from half a lemon into a paste.
2. Season with salt, pepper, and olive oil, then mix in breadcrumbs until the paste is spreadable but not too runny.
3. Line a baking sheet with parchment paper and lightly grease it with olive oil.
4. Place the carp fillets skin-side down on the baking sheet, season with salt and pepper and with the rest of the lemon, and spread the herb paste evenly over the top.
5. Bake at 200°C (390°F) for about 20 minutes with top and bottom heat.

Oven Baked Carp Fillets In A Herb Crust

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Autor Angelika Kreitner-Beretits

Zutaten

• ▢ 1 kg 2.2 lbs carp fillet, cleaned (note: some small bones may remain)
• ▢ 60 g 2 oz parsley
• ▢ 2 cloves garlic
• ▢ 1 small onion
• ▢ Olive oil
• ▢ 3 tablespoon breadcrumbs
• ▢ 1 lemon
• ▢ Salt
• ▢ Pepper

Anleitung

• Blend the parsley, garlic, onion, and juice from half a lemon into a paste.
• Season with salt, pepper, and olive oil, then mix in breadcrumbs until the paste is spreadable but not too runny.
• Line a baking sheet with parchment paper and lightly grease it with olive oil.
• Place the carp fillets skin-side down on the baking sheet, season with salt and pepper and with the rest of the lemon, and spread the herb paste evenly over the top.
• Bake at 200°C (390°F) for about 20 minutes with top and bottom heat.

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

Dezember 20, 2024

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