Carp stuffed with walnuts and onions – healthy oven-baked fish recipe

Carp is not only a delicious but also a highly nutritious fish. It is rich in an easily absorbable form of vitamin D3, which plays an important role in supporting the immune system and reducing the risk of cancer. Carp also contains vitamins A and E, as well as calcium and phosphorus salts, essential for maintaining the health of bones and joints.

Carp meat has a soft, delicate flavor, and when baked, it becomes exceptionally juicy and aromatic, making it appealing even to those who do not particularly enjoy fish. Oven-baked carp stuffed with walnuts and onions is a simple yet hearty and flavorful dish that can easily become a true centerpiece of both everyday meals and festive tables.

The walnut-onion stuffing gives the baked fish a richer aroma and enhances its health benefits. Onions contain phytoncides — biologically active compounds with strong antimicrobial and antiseptic properties. Walnut kernels are rich in iodine and omega-3 and omega-6 fatty acids, which help normalize thyroid function, improve lipid metabolism, and reduce inflammation. Walnuts also contain B-group vitamins, which support the cardiovascular and nervous systems, as well as brain function.

CraftOil offers the freshest organic walnuts, harvested in environmentally clean regions and never treated with preservatives. They are stored under optimal conditions, certified for quality and packed in eco-friendly kraft paper bags on the day the order is placed. Our walnuts are ideal for everyday consumption, healthy snacks, and for producing raw («cold-pressed») oils.

Ingredients

To prepare stuffed carp, you will need:

• 1 whole carp (approx. 0.8–1 kg / 1.7–2.2 lb);
• 1 teaspoon salt;
• ½ teaspoon black pepper (or mixed peppercorns);
• 2 tablespoons vegetable oil;
• 100 g (3.5 oz) walnuts;
• 2 onions;
• 1 lemon;
• 1 bunch of lettuce leaves (for serving);

Step-by-step cooking instructions

Prepare the stuffing. Lightly crush the walnuts using a mortar and mix them with salt and pepper. Peel the onions, rinse them under running water, and slice into rings or half-rings, depending on the size of the fish.

Wash the lemon, pour boiling water over it, and cut it in half. Set one half aside. Squeeze the juice from the other half and drizzle it over the sliced onions. After 10–15 minutes, mix the onions with the walnuts and spices, adding the vegetable oil.

Clean the carp by removing the scales (if necessary), gut it, and rinse thoroughly under running water. It is recommended to cut off the fins, leaving the head and tail intact. Make shallow diagonal cuts on both sides of the fish and insert lemon slices made from the remaining half of the lemon.

Stuff the carp’s belly with the walnut-onion mixture. Wrap the fish in foil and bake in a preheated oven at 180°C (350°F) for about 1 hour. About 20 minutes before the end of cooking, unwrap the foil to allow the fish to develop a golden-brown crust.

Transfer the finished carp to a serving platter lined with lettuce leaves and serve warm.

Notes:

When preparing the stuffing, you can use mustard oil, corn oil, or camelina oil. Adding a small amount of black cumin oil will give the dish a particularly piquant flavor. These and other raw vegetable oils are always available at CraftOil. Visit our website — we guarantee you’ll find a product that’s perfect for you.