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🍽️ Carp fillets with honey-lemon glaze and pomegranate

458 kcal · 30 min · 4 servings

Ingredients

• 250 g large carp fillet (à 2 large carp fillets; ready for kitchen)
• salt
• pepper
• 1 tbsp olive oil
• 2 lemons (juice)
• 45 g slivered almond kernels (3 tbsp)
• 45 g slivered almond kernels (3 tbsp)
• 30 g butter (2 tbsp)
• 1 pinch cinnamon
• 60 g whole almond kernels (4 tbsp; unpeeled)
• 1 pomegranate

Instructions

1. 1. Rinse the carp fillets under cold water.
2. 2. Pat the fillets dry with a kitchen towel.
3. 3. Cut each fillet into four equal pieces.
4. 4. Make several parallel cuts into the skin side of the fish pieces.
5. 5. Season the fish with salt and pepper.
6. 6. Heat oil in a frying pan.
7. 7. Fry the fillets for two minutes on each side over medium heat.
8. 8. Place the fillets skin-side up in a large baking dish.
9. 9. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
10. 10. Cook the fish in the oven for about ten minutes.
11. 11. Whisk lemon juice and honey together in a small bowl.
12. 12. Pour the honey-lemon mixture into the warm frying pan.
13. 13. Bring the sauce to a boil in the pan.
14. 14. Add the sliced almonds and butter to the sauce.
15. 15. Season the sauce with a pinch of cinnamon.
16. 16. Remove the baking dish with the fish from the oven.
17. 17. Pour the hot sauce over the fish fillets.
18. 18. Distribute the whole almonds over the fillets.
19. 19. Place the baking dish back into the oven.
20. 20. Cook the fish for another ten minutes.
21. 21. Halve the pomegranate.
22. 22. Remove the seeds from the fruit.
23. 23. Plate the fish fillets.
24. 24. Pour the remaining sauce from the baking dish over the fish.
25. 25. Sprinkle the dish with the pomegranate seeds.
26. 26. Serve the carp immediately.

Nutrition per serving

• kcal: 458
• Protein: 29 g · Fett/Fat: 29 g · Carbs: 19 g