Baked Carp with Vegetable Bed

1. 1 Carppack 1 kg ≈ $7.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 250 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Carrots≈ $1.50 per kg 35 g
4. 4 Tomatoes≈ $4.67 per kg 65 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Mayonnaise 35 g
7. 7 Ground black pepper 1 g
8. 8 Salt 2 g
9. 9 Lemon≈ $4.70 per kg 30 g
10. 10 Garlic≈ $10.00 per kg 5 g
11. 11 Olive oil 11 ml
12. 12 Sunflower oil 11 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Clean the carp¹: remove gills and fins, rinse, and pat dry. Make shallow crosswise cuts along the sides.

2. Grate the carrot³ coarsely and slice the onion² into half-rings. Sauté in sunflower oil for 5 minutes until tender.

3. Grease a baking dish with half the olive oil and spread the sautéed vegetables inside.

4. Season the carp¹ with salt and pepper, then coat with mayonnaise. Stuff the cavity with tomato⁴ slices and fresh dill⁵.

5. Place the carp¹ on top of the vegetables.

6. Zest the lemon⁹ finely and press the garlic¹⁰. Mix with the remaining olive oil and brush over the carp¹.

7. Bake at 200°C (390°F) for 25–30 minutes until the skin is golden and crisp. The carp¹ is done when the flesh near the spine flakes easily.