Carp with Pomegranate and Lemon-Honey Sauce

Ingredients

• 250 g large carp fillet (about 2 large fillets; ready to cook)
• Salt
• Pepper
• 1 tbsp Olive Oil
• 2 lemons (juice)
• 45 g honey (3 tbsp)
• 45 g chopped almonds (3 tbsp)
• 30 g butter (2 tbsp)
• 1 tsp cinnamon
• 60 g whole almonds (4 tbsp; unshelled)
• 1 Pomegranate

Instructions

1. 1.

   Clean the carp fillets, pat dry, cut each into 4 pieces and make several parallel slits on the skin side. Season with salt and pepper.

2. 2.

   Heat oil in a pan. Sear the fish fillets for 2 minutes on each side over medium heat.

3. 3.

   Place the fillets skin side up in a large baking dish. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 10 minutes.

4. 4.

   Meanwhile, whisk lemon juice with honey and bring to a boil in the same pan. Add chopped almonds and butter, season with cinnamon. Pour the lemon‑honey sauce over the fillets, scatter whole almonds on top, and bake for another 10 minutes.

5. 5.

   Halve the pomegranate and release the seeds. Arrange the carp fillets on plates, drizzle with lemon‑honey sauce, and sprinkle with pomegranate seeds before serving.