Dan Crisan photography
Carp fish is an excellent source of protein that is low in fat.
1 big whole carp (4.5lb), cleaned
2 onions, sliced
3 big carrots, grated
1 bell pepper, sliced
½ cup dry white wine
½ cup vegetable juice
2 tablespoons tomato paste
4 garlic cloves, minced
1 teaspoon whole black pepper
1 tablespoon savory
salt and pepper to taste
2 tablespoons extra virgin olive oil
2 bay leaves (optional)
Rinse well the fish in running water. Pat dry with a paper towel and sprinkle with salt, pepper, savory to taste. Let stand for 30 minutes. Place 1 tablespoon olive oil in a nonstick skillet, add the onions, carrots and bell pepper. Saute on medium high heat for 5 minutes, add salt and pepper to taste and cook for another 3 minutes. Set aside to cool. In a small bowl pour white wine, vegetable juice, tomato paste, garlic and mix well. Grease a baking sheet with 1 tablespoon olive oil, add half of the vegetables, place the carp on top. Fill the fish with the vegetables. Brush the fish all over with tomato mixture. Top with whole black pepper and bay leaves.
Bake uncovered in hot oven (375 degrees) 30-40 minutes, basting frequently with liquid in pan.
When the carp is done, place it on platter and garnish with parsley.