🍽️ Herb-Baked Carp

Name: Herb-Baked Carp
Total time: 30 min
Yield: 4 servings
Ingredients: 1 carp (kitchen-ready approx. 1,5 kg); 2 red onions; 2 garlic cloves; 5 tomatoes; 1 unpeeled lemon; 3 tbsp freshly chopped herbs (sage, rosemary, thyme and parsley); salt; pepper (from the mill); 100 ml dry white wine; 4 tbsp olive oil

228 kcal · 30 min · 4 servings

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Ingredients

1 carp (kitchen-ready approx. 1,5 kg)
2 red onions
2 garlic cloves
5 tomatoes
1 unpeeled lemon
3 tbsp freshly chopped herbs (sage, rosemary, thyme and parsley)
salt
pepper (from the mill)
100 ml dry white wine
4 tbsp olive oil

Instructions

1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. Rinse the carp thoroughly and pat it dry with a kitchen towel.
3. Peel the onions and garlic. Dice both ingredients into very small cubes.
4. Wash the tomatoes. Cut them into quarters, remove the core, and dice the rest into small pieces.
5. Grate the outer peel of the lemon to get the zest. Finely chop the zest.
6. Squeeze the juice out of the lemon.
7. Mix the diced onions, garlic, tomatoes, lemon zest, lemon juice, and herbs together in a bowl.
8. Season the carp with salt and pepper on both the inside and the outside.
9. Stuff half of the herb-tomato mixture into the inside of the fish.
10. Place the stuffed fish into a suitable baking dish.
11. Spread the remaining herb-tomato mixture evenly over the surface of the fish.
12. Pour the white wine into the baking dish.
13. Drizzle the oil over the fish.
14. Place the baking dish in the oven and bake the fish for 35 to 40 minutes.
15. Take the fish out of the oven occasionally and baste it repeatedly with the liquid from the dish.
16. Serve the finished fish with fresh white bread.

Nutrition per serving

kcal: 228
Protein: 15 g · Fett/Fat: 14 g · Carbs: 5 g