Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

This baked whole Asian carp stuffed with mushrooms is a very affordable dish. It is delicious, simple, quick, and very easy to cook. Serve with lemon slices.

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Recipe Summary

prep:
25 mins
cook:
1 hr
additional:
20 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Clean fish well, rinse, and pat dry with paper towels. Place fish in a shallow bowl and pour vinegar over top. Turn fish to coat and let sit for 20 minutes.

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  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.

  • Drain and discard vinegar from the fish. Brush fish inside and outside with lemon juice and transfer to the prepared baking dish.

  • Combine 1/2 cup bread crumbs, onions, mushrooms, carrot, and garlic in a bowl; mix in water. Stuff fish with bread crumb mixture. Score the top and brush all over with beaten egg. Cover thickly with remaining bread crumbs and butter.

  • Bake in the preheated oven, basting occasionally, for 1 hour.

Nutrition Facts

402 calories; protein 30.5g; carbohydrates 13.3g; fat 25.4g; cholesterol 170.9mg; sodium 314.3mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0