Baked Carp with Wine Tomato Sauce

Ingredients

• 1 carp (ready to cook, 1.2-1.5 kg)
• Salt
• pepper (ground)
• 1 untreated lemon
• 1 bunch parsley
• 2 sprigs lemon thyme
• 1 bunch soup vegetables
• 1 onion
• 400 g waxy potatoes
• 2 ripe tomatoes
• 40 g Butter
• 0.25 l dry white wine
• 0.13 l fish stock
• chopped herbs for serving (e.g., parsley, basil)

Instructions

1. 1.

   Wash and pat the carp dry. Rub with pepper and salt. Squeeze lemon juice over the fish inside and out. Place half of the parsley and lemon thyme in each cavity. Preheat oven to 180°C (350°F) fan‑forced. Trim and finely chop the soup vegetables and onion. Peel, wash and slice the potatoes. Briefly blanch the tomatoes, cool, peel and dice the flesh.

2. 2.

   Sauté the soup vegetables and onions in 30 g melted butter in a roasting tray. Add the potatoes and brown briefly. Season with salt and pepper, deglaze with wine and fish stock. Stir in the tomatoes, add the carp, and dot with remaining butter. Roast in the preheated oven for about 45 minutes, basting the carp with stock occasionally. If needed, cover with foil to prevent over‑browning. The carp is done when the dorsal fin lifts easily. Adjust seasoning of the vegetable broth and serve the carp sprinkled with herbs.