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- Carp 1 pc.
- Parsley small bunch
- 1/2 onion small
- Lemon 1 pc.
- Mayonnaise 2 tbsp
- Garlic 1-2 pcs.
- Salt to taste
- Black pepper to taste
- Spices to taste (I have a special mixture in which dried garlic, dried onions, coriander)
- Main ingredients
Dry gutted carp well dry inside and out with paper towels. Excess moisture in the fish is not needed, because then the fish will not be baked, but cooked.
Cut the lemon into thin slices. Lemon will give carp a pleasant aroma and help remove the characteristic smell of mud. Also thinly chop the onion. I take quite a bit of onion. No need to fully stuff his belly, this is not stuffed carp. Lemon, herbs and onions are needed exclusively for aroma and it is advisable to take not a very large amount so that hot air circulates inside the carp too. Chop the garlic.
Make horizontal cuts up to the ridge throughout the carp.
Salt, pepper the carp, add spices to taste.
Lubricate carp inside and out with mayonnaise. Put 3 slices of lemon, a little onion, chopped garlic and a small bunch of parsley in the belly. Insert thin slices of lemon into the cuts.
Give the fish a little soak, 10-15 minutes.
Fry on the grill or bake in the oven at 220 degrees, 20-30 minutes, depending on the size of the carp.