Carp, medium-sized, 2 to 2.2 lb
1 zucchini
1 eggplant
1 large onion
3 tomatoes
1 lemon
Salt, pepper, bay leaf
Seasoning: Italian herbs
150 grams (about 5.3 oz) oil
Clean the carp: remove the entrails, scale it, cut off the head, rinse it 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 to the vegetables. 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. Add grated carrot if desired. Make shallow diagonal cuts across the top of the fish 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 the fish in a preheated oven at 350°F (180°C) for 45 minutes, until golden brown.
Cut open the sleeve 15 minutes before the end of baking so the fish can brown nicely.
