Wild carp steaks in the oven in foil boats

Name: Wild carp steaks in the oven in foil boats
Prep time: 30 min
Cook time: 1 h
Total time: 2 h
Yield: 2 servings
Ingredients: Wild carp steaks — 2 pcs. Potatoes — 2–3 pcs. Button mushrooms — 10 pcs. Bell pepper — 1 pc. Onion — 1 pc. Soy sauce — to taste Honey — 1 tsp Lemon — 1/2 pc. Sesame seeds — to taste Turmeric — to taste Coriander — to taste Salt — to taste Ground black pepper — to taste

Published: 04.09.2026

Updated: 04.09.2026

🤤 Здорові рецепти щодня

Cooking time 2 hours Portions 2 servings

A foil boat is not a way of serving but a way of cooking. Every steak lies in its own parcel together with the vegetables, and the juices the fish gives up over an hour in the oven do not spread across the baking tray but stay under the fish. The potatoes and the mushrooms cook in those juices rather than in dry heat.

The marinade here takes the place of salt: the soy sauce gives the saltiness, the honey the caramelising on the surface, the lemon the acidity that takes away the characteristic taste of wild fish. Half an hour is enough, and there is no point keeping it longer — the salt in the soy sauce will start drawing water out of the meat.

Wild carp suits steaks better than farmed carp: it is firmer, and a piece holds its shape for a whole hour. If the fish is smaller or you want a simpler set of ingredients, there is wild carp in foil with potatoes and tomatoes — that one uses a whole fillet in a single layer.

The same wild carp bakes as one layer under foil in wild carp baked in foil with potatoes and tomatoes, and in pieces under mustard in baked wild carp steaks in mustard sauce.

Caloric content: 170kcal

Ingredients

Wild carp steaks — 2 pcs.
Potatoes — 2–3 pcs.
Button mushrooms — 10 pcs.
Bell pepper — 1 pc.
Onion — 1 pc.
Soy sauce — to taste
Honey — 1 tsp
Lemon — 1/2 pc.
Sesame seeds — to taste
Turmeric — to taste
Coriander — to taste
Salt — to taste
Ground black pepper — to taste

Cut the wild carp into steaks

Scale the fish, gut it, rinse it well and cut it into steaks. Two portions take two steaks.

Rub them with the spices

Mix the salt, black pepper and coriander and rub the mixture generously into both sides of the steaks.

Marinate them

For the marinade, mix the soy sauce, the honey and the juice of half a lemon. Pour it over the steaks and leave them for about half an hour.

Cut the vegetables

Peel the potatoes and cut them into batons, the onion into half-rings, the mushrooms any way you like and the bell pepper into strips.

Lay the base

Salt the vegetables and season the potatoes with turmeric for colour. Line a baking tray with foil and put the onion, the pepper and the mushrooms on it.

Put the fish on

Lay a marinated steak on top of the vegetables.

Form the boats

Shape boats out of the foil and fill the empty spaces with potatoes. Scatter sesame seeds over the fish and put a lemon wedge on top.

Bake for an hour

Lay foil over the boats and put the tray into an oven heated to 180 °C for about an hour. Thicker pieces need more time.

Serve them in the boats

Take the boats out of the oven and serve them just as they are, with fresh herbs added.

Notes

The honey in the marinade is there for the crust. It caramelises on the surface of the fish at 180 °C; without it the steak will taste good but look pale. A spoonful for two portions is enough — more will leave a sweet aftertaste.
Put the vegetables under the fish, not beside it. Underneath they shield the steak from the direct heat of the tray and catch the juices; alongside it they will simply dry out.
The turmeric is for the colour of the potatoes, and let us be honest about it. It gives almost no flavour, but white boiled potato in a boat looks raw.
The thicker the steak, the longer it bakes. An hour is for a piece two fingers thick; check a thicker one at the bone — the meat should be white and come away easily.
Scatter the sesame on before it goes into the oven, not after. It has to toast together with the fish: raw sesame on top of a finished dish tastes of nothing.
Do not seal the boats shut. Lay the top sheet of foil over them rather than sealing them: otherwise the steam has nowhere to go and the fish will poach instead of baking.

Recipe and step-by-step photos — kolizhanka.net.ua.