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- Carp — 2.2 lb
- Sour cream — 14 oz
- Onion — 1
- Garlic — 3 cloves
- Lemon and dill — to taste
- Salt and black pepper — to taste
- Sunflower oil — for drizzling
Clean the fresh carp: gut it and wash it thoroughly. Rub the fish all over with salt and black pepper.
Peel and finely chop the onion. Spread half of the chopped onion on a baking sheet lined with foil. Place the fish on top of the onion, then add the remaining onion inside the cavity and on top of the fish.
Coat the carp with sour cream and wrap it tightly in foil.
Bake the fish in a preheated oven at 350–400°F until golden brown. After 30 minutes, open the foil and drizzle the fish with sunflower oil mixed with minced garlic and dill.
Garnish the fish with chopped herbs and lemon slices before serving.
