Summary

Ingredients

• 1 ½ kg carp
• 400 g tomato (s)
• 2 red pepper (s)
• 2 bell peppers, green
• 3 medium onion (s)
• 1 lemon (s), squeezed
• 1 lemon (s), cut into wedges
• 2 bunches parsley
• 1 egg (s), whisked
• 6 tablespoon almond (s), ground
• 2 tablespoon flour
• 6 tablespoon oil
• 100 g butter
• 10 tablespoon sour cream

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Instructions

1. Wash the fish, pat dry, drizzle a little lemon juice on the inside and outside, leave to stand for about 15 minutes. Then pat the carp well dry, season with salt and pepper.
2. Cut the vegetables into slices or rings. Put a bunch of parsley in the belly with a little salt.
3. Place the oil and 80 g butter on the tray and preheat the oven to 180 °.
4. Brush the fish with the beaten egg and bread it thoroughly on all sides with the ground almonds.
5. Place the fish on the tray and moisten completely with the fat. Spread the vegetables on the tray next to the fish, season with salt and pepper.
6. Bake at 180 ° C for about 15 minutes, then at 150 ° C for about 25 minutes.
7. Turn the vegetables over and coat the fish with the stew. 5 minutes before the end of the cooking time, add a little salt to the carp and drizzle with the remaining lemon juice and top with the remaining strips of butter.
8. Add 1/2 bunch of plucked parsley to the vegetables. Stir the cream and 6 tablespoons of water into the stew.
9. Garnish the fish and vegetables on the tray (with lemon wedges and parsley) and serve.
10. Boiled potatoes as a side dish.