Carp, medium-sized, 2 to 2.2 lbs
1 zucchini
1 eggplant
1 large onion
3 tomatoes
1 lemon
Salt, pepper, bay leaf
Seasoning: Italian herbs
150 grams (about 5.3 oz) of oil
Start by cleaning the carp: remove all the insides, scale it, cut off the head, rinse well, and soak it in cold water for 30 minutes.
Slice all the vegetables into rounds, cutting the tomatoes into quarters. Add salt, pepper, herbs, oil, and lemon juice. Mix everything together thoroughly.
Stuff the vegetable mixture into a baking sleeve.
Lightly salt the carp, drizzle it with lemon juice, and place a few slices of tomato and chopped onion inside its belly. (You can also add grated carrot if you like.) Make shallow diagonal cuts on top and insert lemon wedges into the slits.
Carefully place the fish on top of the vegetables.
Drizzle a little oil over the fish—about 2 teaspoons.
Bake in a preheated oven at 350°F (180°C) for 45 minutes, until golden brown.
Fifteen minutes before the end of baking, cut open the sleeve so the fish can brown nicely.