Oven-baked carp with cashews is a twist on the traditional preparation of carp. The mild, flaky carp is complemented by the crunch of roasted cashews and a light lemon-butter sauce, creating a perfect harmony of flavors and textures.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients (Serves 4)
- 1 whole carp (about 1.5-2 kg), cleaned and gutted
- 100 grams cashews, roughly chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, finely sliced
- 1 lemon, sliced
- 50 grams butter, melted
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 150 ml white wine (optional for basting)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or lightly oil it to prevent the fish from sticking.
Step 2: Prepare the Carp
Season the inside and outside of the carp with salt, black pepper, and smoked paprika. Set aside while you prepare the filling.
Step 3: Prepare the Cashew Filling
In a skillet, heat the olive oil over medium heat. Add the minced garlic and onion slices, cooking for 3-4 minutes until softened and fragrant. Add the roughly chopped cashews to the pan and cook for 2-3 minutes until lightly toasted. Remove from the heat and stir in the fresh parsley.
Step 4: Stuff the Carp
Stuff the inside of the carp with the cashew-onion mixture. Place a few lemon slices inside the fish for added flavor and aroma. Use kitchen twine to tie the fish, securing the stuffing if needed.
Step 5: Prepare the Carp for Baking
Place the stuffed carp on the prepared baking tray. Drizzle the melted butter over the fish, and lay the remaining lemon slices on top. Pour the white wine (if using) around the fish to keep it moist during baking.
Step 6: Bake the Carp
Place the carp in the preheated oven and bake for 35-40 minutes, basting occasionally with the butter and white wine mixture. The fish is done when the flesh flakes easily with a fork and the skin is golden and crispy.
Step 7: Serve the Carp
Once cooked, carefully transfer the carp to a serving platter. Garnish with extra chopped parsley and serve immediately with side dishes, such as roasted vegetables or mashed potatoes.
Tips and Tricks
- Choosing Fresh Carp: Ensure your carp is fresh and cleaned properly for the best flavor. Fresh carp should have clear eyes and a clean, mild smell. Check out our general principles on choosing fish on the market.
- Stuffing Variations: To give the dish a Mediterranean twist, you can enhance the filling with other ingredients like diced tomatoes, olives, or sun-dried tomatoes.
- Crispy Skin: To get extra crispy skin, brush the carp with a little extra butter or olive oil halfway through the baking process.
Serving Suggestions
This oven-baked carp with cashews pairs wonderfully with roasted vegetables, garlic mashed potatoes, or a light salad. The rich flavors of the fish and crunchy cashews balance well with fresh, green sides and a splash of lemon juice.
Wine Matching
This rich, flavorful dish pairs beautifully with a dry white wine, such as a Chardonnay or a Bulgarian Sauvignon Blanc. The wine’s crisp acidity balances the carp’s richness and the cashews’ nuttiness. A light Pinot Noir can also work well if you prefer a red wine.
Nutritional Information (per serving)
- Calories: 480 kcal
- Protein: 35g
- Fat: 28g
- Carbohydrates: 10g
- Fiber: 2g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free, containing no gluten-containing ingredients.
- Dairy-Free: Replace the butter with a plant-based alternative or extra olive oil for a dairy-free version.
Storage Suggestions
- Refrigeration: Any leftover carp can be stored in an airtight container in the refrigerator for up to 2 days. To retain the texture, reheat gently in the oven.
- Freezing: Raw carp meat can be frozen for up to 1 month. Freeze in portions and thaw in the refrigerator before reheating.
About Oven-Baked Carp with Cashews
Carp is a common fish in many European cuisines, especially in Eastern Europe, where it is often served for special occasions. The mild flavor of the carp is complemented by the crunch of cashews, creating a rich and light dish. Adding garlic, onion, and lemon enhances the fish’s natural flavors, while the white wine and butter ensure it stays moist during baking.
Cultural Context
Carp has been a traditional dish in many Eastern European countries, particularly around Christmas. In Bulgaria, carp is often eaten on Nikulden (Saint Nicholas Day), celebrated on December 6th, as part of the traditional feast. The dish is seen as a symbol of good fortune, and including cashews in this recipe adds a modern, gourmet twist to the conventional preparation.
