Turkish cuisine · Fish & Seafood

Fırında Sazan (Baked Whole Carp)

Whole carp from the oven on a bed of onions, tomatoes and peppers with lemon and olive oil.

Ingredients · for 4 servings

• 1 carp (approx. 1.5 kg, cleaned)
• 3 onions
• 3 tomatoes
• 2 green pointed peppers
• 4 garlic cloves
• 600 g potato
• 8 tbsp olive oil
• 1 lemon
• 1 tsp paprika powder
• 1 tsp cumin
• 1/2 bunch parsley
• salt, pepper

Instructions

1. Rinse the carp inside and out with cold water, pat thoroughly dry, score three diagonal cuts down to the bone on each side and season generously with salt and pepper inside and out; let sit for 15 min.
2. Cut the onions into half-rings, the tomatoes into slices, the pointed peppers into rings and the potatoes into 5 mm thin slices; finely chop the garlic.
3. Mix the vegetables with 5 tbsp olive oil, paprika, cumin, salt and pepper and spread evenly in a large baking dish.
4. Place the fish on top, tuck a lemon slice into each cut, pour the remaining olive oil over it and add 150 ml water.
5. Cover with foil and bake at 200°C for 30 min., then remove the foil and bake a further 20–25 min. uncovered until the skin is golden brown and the dorsal fin pulls out easily.
6. Before serving, sprinkle with chopped parsley, drizzle with the pan juices and bring to the table directly in the dish with lemon wedges.