This recipe is well suited for both large carp and small fish. In the second case, just lay out several pieces in a row in one layer – depending on the size of your shape. Of course, tomatoes and herbs can be added later. But I still advise you to bake them together right away, because this way the fish will be even more fragrant.
Ingredients
Step-by-step cooking recipe
Cut a few lemon slices and put them in the peeled carp. Rub the fish with spices.
Arbitrarily cut tomatoes, chili, herbs and the remaining lemon, put in a mold.
Send the fish there and sprinkle everything with oil.
Bake the carp under foil in the oven for about 30 minutes at 180 degrees.
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