Baked carp with yogurt sauce

Name: Baked carp with yogurt sauce
Ingredients: 5 small fresh carp (palm-sized); 50 ml semi-dry white wine; 3/4 teaspoon salt; 1/2 teaspoon ground pepper; 2 garlic cloves; 7 tablespoons yogurt with 0.2% fat

Fish - Baked carp with yogurt sauce by Timea G. - Recipia

Baked carp with yogurt sauce is cooked at 200°C with semi-dry white wine and served with garlic and yogurt. The wine stays in the baking dish while the fish cooks, and the sauce is added cold at the end; the flesh is tender, and the garlic flavor comes through clearly. I’m on a diet and don’t add fat, and I choose carp that are as close in size as possible. Prep: 20 minutes. Cook: 25 minutes. Total time: 45 minutes. Serves: 5. About 200 kcal and 25 g protein per serving.

Ingredients

5 small fresh carp (palm-sized)
50 ml semi-dry white wine
3/4 teaspoon salt
1/2 teaspoon ground pepper
2 garlic cloves
7 tablespoons yogurt with 0.2% fat

Preparation

1. Scale and gut the carp, then rinse them under cold running water and pat them dry with paper towels. 2. Season the fish with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. 3. Arrange them in a baking dish and pour the wine over them. Bake in a preheated oven at 200°C for 20-25 minutes, until the flesh turns opaque and comes easily away from the bone. 4. Peel and grate the garlic. Mix it with the yogurt, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. 5. Take the fish out of the oven and serve them on plates with the yogurt sauce on top.

Notes

Choose fish that are close in size; carp larger than your palm may need another 5-10 minutes in the oven, until the flesh next to the backbone comes away easily. When buying, look for fish with clear eyes and a mild smell, with no sharp odor. Pour the wine over the fish as it is; for an alcohol-free version, use 50 ml of water instead. Polenta or boiled potatoes go well alongside and can soak up the sauce left on the plate. Store the fish and sauce separately, covered in the fridge, for no more than 3 days. If the garlic is too sharp for your taste, use one clove instead of two. For a thicker sauce, replace the 7 tablespoons of low-fat yogurt with 7 tablespoons of plain Greek yogurt. Carp have fine bones, so take care when serving it to children. This dish contains fish and dairy.