Whole Oven-Baked Stuffed Carp
Healthy, tasty, appetizing, and easy - perfect for a festive table! Whole oven-baked stuffed carp will win many hearts. Buckwheat with mushrooms, soaked in fish juices, will exceed your expectations. A bright, celebratory dish that’s great for a romantic dinner with white wine.
Updated : 22 January, 2026
Easy
About 30 min.
Ingredients
1500 grams
Carp
100 grams
Buckwheat
100 grams
Champignon
1
Onion
1
Carrot
4 tablespoon
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake stuffed carp in the oven? Prepare everything from the list. Fresh-caught fish is ideal, but frozen will be just as tasty. I used a frozen carp weighing 1500 g (about 3.3 lb). If your carp is frozen, take it out of the freezer and leave it at room temperature until fully thawed.
Step 2
Gut the fish, remove the gills, and descale it. Peel the onion and carrot. Trim off mushroom stems if they’re loose or soft. Rinse everything under running water and pat dry with a kitchen towel or paper towels.
Step 3
Dice the onion finely, grate the carrot on a coarse grater. Chop the mushrooms into small pieces.
Step 4
Heat vegetable oil in a heavy-bottomed skillet. Add the mushrooms and sauté, stirring constantly, until golden, about 5-7 minutes. Aim for the liquid to evaporate and the mushrooms to turn nicely golden.
Step 5
Add the onion and carrot to the mushrooms. If the vegetables start to burn, lower the heat slightly. Cook, stirring, for about 5 minutes.
Step 6
Boil the buckwheat in lightly salted water. Add the buckwheat to the skillet. Stir, salt to taste, and remove from the heat. Let the filling cool slightly.
Step 7
Make shallow cuts on the fish with a thin, sharp knife. Brush the carcass with vegetable oil. Season both sides with ground peppers, garlic powder, and fish seasoning. Rub the spices into the surface of the carp. Stuff the fish with the buckwheat filling.
Step 8
You can trim the tail and fins, but I usually leave them so the finished dish looks more impressive. Wrap the carp’s tail in foil so it doesn’t burn. I had 2 tbsp of filling left and placed it under the fish - during baking the juices will make the buckwheat nice and moist.
Step 9
I also love adding fresh vegetables to the baking dish - brushed with oil and sprinkled with fragrant spices. If you have space, try roasting, for example, a small cluster of vine tomatoes.
Step 10
Bake the carp in a preheated oven at 180-220°C (356-428°F) for about 1 hour. If your oven browns food too quickly, cover the carp with foil and bake 30-40 minutes, then remove the foil, brush the fish with the juices, and bake until browned for another 10-15 minutes.
Step 11
Serve while the fish is still hot.
Step 12
Slice the carp into portions with a long, sharp knife and enjoy the amazing flavor.
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