How to make
Among the most delicious fish is the crucian carp. Its flesh is tender, white and fragrant and it is a real delight for the palate and senses.
Roasting it in the oven is probably the easiest way to cook this fish and in this recipe for the fish, I will share with you exctly this option.
I chose to put the fish on a layer of zucchini, so that its skin does not stick to the baking pan and that way at the same time we will have a delicious side dish. Instead of zucchini, you can choose another vegetable to your liking.
Clean the crucian carp well, wash it and dry it with a layer of kitchen paper.
Season it with salt on the inside and out and spread it plenty of olive oil, chopped garlic and parsley (optionally you can add white pepper).
Cut the zucchini into circles and arrange them in a greased baking pan of suitable size to accommodate the fish.
Season the zucchini with salt and you can sprinkle them with garlic and parsley.
Place the crucian carp on the vegetables and pour equal parts white wine and water.
Wrap it in foil and roast it for 20 minutes in a preheated oven at 390°F (200°C). Then remove the foil and roast it for another 30 minutes.
The fish is big and plump and even though it is white and tender, it needs more time in the oven.
If your crucian carp is smaller, you need to reduce the roasting time.
Serve the roasted crucian carp with the softened and flavored in white wine zucchini and the thickened sauce, which is left on the bottom of the glass baking pan.
The fish itself also delicately absorbs the aroma of the wine and the result is incredible!
Enjoy your meal!
