Zesty Whole Broiled Carp with Fresh Lemon
Nutritional value per serving
Calories600kcal
Carbs5gram
Fat35gram
Protein55gram
Ingredients
- Whole carp, cleaned and scaled (choose a fresh fish with bright eyes and firm flesh)1 piece (about 1-1.5 kg)
- Lemon (fresh, organic if possible)1 piece
- Olive oil (extra virgin for best flavor)2 tbsp
- Fresh parsley (washed and chopped)2 tbsp
- Garlic cloves (peeled and minced)2 pieces
- Salt (non-iodized sea salt is preferred)1 tsp
- Black pepper (freshly ground)0.5 tsp
Experience the delightful flavors of a whole broiled carp paired with bright lemon zest and slices, perfect for a simple yet impressive meal. This recipe is designed for home cooks with average skills, using common supermarket ingredients and straightforward kitchen tools. The total cost of ingredients is approximately $10 USD, €9 EUR, £8 GBP, and ₹800 INR. The whole dish provides around 600 kcal of energy, rich in protein and low in carbs, suitable for a balanced diet. This recipe is of easy difficulty and takes about 40 minutes from start to finish, including preparation and cooking time.
Preparation instructions
Preheat your broiler
1Position your oven rack so the fish will be about 6 inches from the heating element and preheat the broiler to high. This ensures a perfect quick cook with a nice crisp skin.
Prepare the carp
2Rinse the carp under cold running water and pat dry with paper towels. This step removes scales and any slime for a clean fish ready for seasoning.
Score and season the fish
3Using a sharp knife, make 3-4 diagonal cuts about 1/2 inch deep on both sides of the carp. This allows the flavors to penetrate and helps the fish cook evenly.
Marinate with lemon and herbs
4Squeeze half the lemon over the fish and rub inside the cavity. Insert some lemon slices and half the parsley inside the cavity. Mix olive oil, minced garlic, salt, and pepper; brush all over the fish, including inside the cavity and over the scored cuts.
Place fish on broiler pan
5Use a broiler pan or line a baking sheet with foil and place a wire rack on top. Lay the fish on the rack to allow heat to circulate and fat to drip away, avoiding greasy fish.
Broil the fish
6Broil the fish for about 6-8 minutes on one side until it starts to brown and crisp. Flip carefully and broil for another 6-8 minutes. Cooking time may vary depending on fish size and broiler wattage.
Check internal temperature
7The fish is done when the internal temperature reaches 63°C (145°F) at the thickest part, and the flesh is opaque and flakes easily with a fork. Always confirm safety by temperature.
Rest and garnish
8Remove the fish from the oven and let it rest for 5 minutes. Garnish with the remaining lemon slices and parsley before serving to enhance fresh aroma and presentation.
Cooking Tips
1To avoid cross-contamination, always use separate cutting boards and utensils for raw fish and other ingredients.
2If you don't have a broiler pan, use a baking sheet lined with foil and place a cooling rack over it.
3For added flavor, you can add sliced onions or dill inside the fish cavity along with lemon and parsley.
4Ensure your fish is fresh by checking for a mild ocean smell, clear eyes, and firm flesh that springs back when pressed.
5Avoid overcooking by using an instant read thermometer; fish continues to cook slightly after removal from heat.
Equipment Needed
- Sharp knife
- Cutting board
- Broiler pan or baking sheet with wire rack
- Oven mitts
- Tongs or spatula
- Instant read thermometer
- Small mixing bowl
- Basting brush
Grocery Shopping List
- [ ] Whole carp (~1-1.5 kg): $8 - Choose fresh fish with firm flesh and bright eyes.
- [ ] Lemon (1 piece): $0.50 - Pick firm lemons with a bright yellow color and no blemishes.
- [ ] Olive oil (extra virgin, 2 tbsp): $0.50 - Opt for a fruity, high-quality brand for better taste.
- [ ] Fresh parsley (small bunch): $0.75 - Look for vibrant green leaves without wilting.
- [ ] Garlic (2 cloves): $0.25 - Select firm, plump cloves without soft spots.
- [ ] Salt and black pepper: Pantry staples - Use sea salt and freshly ground pepper when possible.
Total approximate cost: $10.00
FAQ
Can I use a different fish instead of carp?
Yes, this method works well with other whole fish like trout, snapper, or sea bass. Just adjust the cooking time based on the size and thickness.
How do I know when the fish is fully cooked?
The fish is fully cooked when the internal temperature reaches 63°C (145°F) and the flesh is opaque and flakes easily with a fork.
Is it safe to broil fish skin-side up?
Yes, broiling skin-side up works well to crisp the skin. For even cooking, you can flip the fish halfway through the cooking time.
Can I prepare the fish in advance?
You can season the fish up to an hour before broiling, but avoid marinating it for too long as the acid in lemon can start to cook the fish.
How do I avoid cross-contamination when handling raw carp?
Use separate cutting boards for raw fish and other ingredients, wash your hands thoroughly after handling fish, and clean all surfaces and utensils with hot, soapy water.