This dish is a classic on the Christmas table.
CARP WITH VEGETABLE FILLING
Large carp (weighing at least 1 kg)
2 onions (approximately 200 g)
2 carrots (about 150 g)
1 bell pepper (approximately 150 g)
1 lemon (about 100 g)
200-300 g olives
Bunch of parsley
Salt, pepper, vegetable oil.
Cooking Instructions:
The carp should be scaled, the gills removed, and rubbed with salt and pepper. Slice the onion into half rings, grate the carrots, and dice the bell pepper. Sauté all the vegetables lightly in a pan one by one, then combine them, add halved olives, parsley, and salt to taste.
Fill the belly of the carp with the prepared filling. If there are leftover vegetables, they can be placed on a baking sheet under the fish as a "bed." Make cross cuts in the carp's body and insert half rings of lemon into them.
Bake the carp in the oven at 180 degrees for about 30-40 minutes. Serve with lemon, garlic sauce, vegetable salad, and potatoes.
