Carp is not a very common fish to find in the shops but you can use this stuffing recipe for any whole fish.
Carp is more often caught by anglers, so your hunter may bring this fish home for you to cook - if so, then you've got a very good method of cooking it.
This recipe is suitable for any large whole fish you may catch. It will serve about 6 to 8 people or give you some leftovers to use in fish cakes or pies.
1 large carp - about 4lbs (2k)
Olive oil for brushing the fish
4 ounces cooked rice
1 small onion - finely chopped
2 sticks celery - destringed and finely chopped
2 oz (50g) butter
small can of tomatoes - chopped
2 tspns dried dill
Heat the oven to Gas Mark 8, 450F or 230C.
Wash and dry the carp.
Fry the onion and celery in the butter until they're soft. Mix in the rice, tomatoes and thyme.
Stuff the fish and tie it with some string to keep the stuffing in.
Brush the carp with oil and then bake for 45 to 60 minutes.
You will be able to tell that the fish is cooked when it is firm to the touch - do be careful as it will be very hot, but you do need to give it a 'poke' so that you can feel its resistance.
The carp will produce some flavored juices once cooked and this should be spooned over the fish when you serve it.
You may also like these recipesFind A Seafood Recipe > Freshwater Fish Recipes > Fish with Stuffing Recipes - Baked Carp
By Liz Alderson, Mar 30, 2016
This versatile Baked Carp recipe is suitable for any large whole fish you may catch.
Prep Time: 2 minutes
Cook time: 70 minutes
Main Ingredient: carp, tomatoes