Oven-Baked Carp on a Bed of Vegetables

This rustic baked carp recipe combines tender freshwater fish with juicy roasted vegetables,
lemon, herbs, and olive oil. Baking everything together inside a roasting sleeve keeps the fish
moist and flavorful while the vegetables absorb all the savory juices.

Ingredients

• 1 medium carp (2–2.2 lb / 900 g–1 kg)
• 1 zucchini, sliced into rounds
• 1 eggplant, sliced into rounds
• 1 large onion, sliced
• 3 tomatoes, cut into wedges
• 1 lemon
• 2 medium carrots, grated (optional)
• 5.3 oz (150 ml) olive oil or vegetable oil
• 2 bay leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp Italian herb seasoning
• Fresh parsley or dill for serving

Instructions

1. Clean the carp thoroughly: remove the scales, entrails, and gills,
   then rinse well under cold running water.
2. Soak the cleaned fish in cold water for 30 minutes to reduce any muddy flavor.
   Pat dry with paper towels afterward.
3. Preheat the oven to 350°F (180°C).
4. Slice the zucchini, eggplant, onion, and tomatoes.
   Place the vegetables in a large bowl.
5. Add salt, black pepper, Italian herbs, bay leaves,
   juice from half of the lemon, and most of the oil.
   Toss everything until evenly coated.
6. Transfer the vegetable mixture into a large oven roasting sleeve
   or baking bag and spread evenly.
7. Lightly season the carp inside and out with salt and pepper.
   Drizzle with lemon juice.
8. Stuff the cavity of the fish with a few onion slices,
   tomato wedges, and grated carrot if using.
9. Make shallow diagonal cuts across the top of the fish
   and insert thin lemon wedges into the slits.
10. Carefully place the carp on top of the vegetables inside the roasting sleeve.
    Drizzle the remaining oil over the fish.
11. Seal the sleeve according to package directions and place it on a baking tray.
12. Bake for 30 minutes.
    Then carefully cut open the top of the sleeve
    and continue baking for another 15 minutes
    until the fish becomes golden and lightly crispy.
13. Remove from the oven and let rest for 5 minutes before serving.

Serving Suggestions

Serve the baked carp hot with roasted vegetables,
crusty bread, rice, or boiled potatoes.
Fresh dill, parsley, and extra lemon wedges make an excellent finishing touch.

Cooking Tips

• Soaking the carp helps mellow its natural freshwater flavor.
• Eggplant can be lightly salted beforehand to reduce bitterness.
• For extra flavor, add garlic cloves or fresh thyme to the vegetables.
• Opening the sleeve near the end of baking helps achieve a beautiful golden crust.

Storage

Store leftovers in an airtight container in the refrigerator
for up to 2 days. Reheat gently in the oven for best texture.