Fish on our table: how to bake sazana in the oven

Sazan is a freshwater fish of the Karp family, a group of Carpiformes. It has a tender meat with a slightly sweetish, rather rich flavor, so it is not easy to kill or change by adding spices and other products. However, despite such features of the mentioned fish, baking sazan in the oven is easy. For this, it is not necessary to be a chef and have special culinary skills. The dish, as a rule, turns out very appetizing, juicy and fragrant. So, we offer you some interesting recipes.

In order to bake sazan in the oven, we need fresh fish and sauce. To prepare the latter, prepare onions (5 pcs.), 6-7 red ripened tomatoes of medium size, parsley and celery greens, a little flour and your favorite spices. For cooking, a refined vegetable oil is required.

Sazan, baked in the oven. Recipe # 1

Sazana (weighing about one kilogram) must be cleaned from scales, gutted and thoroughly washed under running water. Cut the carcass into portions, salt and leave for 15-20 minutes.

In the meantime, prepare the fish sauce. Onion cut into thin half rings, pour into a frying pan with preheated vegetable oil (0.5 cup) and fry until lightly browned. Then add a tablespoon of flour. Passer all on low heat for a couple of minutes. Grate 3-4 grated tomatoes and add the mashed potatoes to the frying pan. Stew about 5 minutes, then pour in hot water so that our sauce has turned to a moderate density. Now the contents of the frying pan should be seasoned and peppered to taste, season with bay leaf and other spices (you can use ready-made spices for fish), mix and pour into baking dish or deep baking tray. We spread the fish from above, between the pieces of pulp - red tomatoes, cut into thin circles. Spray everything with vegetable oil, olive or sunflower (enough 6 tablespoons). After that, it remains only to bake sazan in the oven, which will take about half an hour at a temperature of 180 ° C. Finish the dish to cool and only then submit to the table.

And you can bake sazana in the oven entirely. This will take more time, but it looks like such a delicious food.

So, option number 2. A large sazan, baked in the oven

The photo of such a beautiful dish invariably causes appetite, so it's not shameful to submit it to the festive table. Well, to make such a fish is easy. We clear carp (weighing about 1-1.5 kg), remove the insides and rinse the carcass under a stream of cold water. Through the entire length of the fish, we do not make too deep transverse incisions (from the back to the abdomen). Solim and can withstand 15-20 minutes. After that, we stuff the carp with finely chopped celery greens, parsley, season with spices (to taste) and grease with sunflower or olive oil. Then wrap the fish in oiled parchment (or foil) and put it on a baking tray. We set the timer for 50 minutes, the temperature is 180 degrees.

While the fish is baked, make a sauce. You need to fry in a pan a flour (about two tablespoons) with five tablespoons of vegetable oil (you can olive). Grate 4 medium tomatoes on a grater, then add them to a frying pan, pepper, salt to taste. We mass the mass of milk to the desired consistency and simmer on medium heat for 5-10 minutes. Then add the finely chopped parsley and remove it from the fire.

We put the prepared fish on a dish and pour hot sauce. You can also serve gravy separately, in this case it is recommended to sprinkle sazana with freshly squeezed lemon juice.