Carp - Bulgarian way

Ingredients:

• 1 carp of about 2kg.
• 150-200g. olives without stones
• 1dl. olive oil
• juice of 1 lemon
• 1 lemon
• 2 cloves of garlic
• 1 bunch of parsley
• 2 onions
• 2 tomatoes
• 2 carrots
• 1-2dl. warm water

Clean carp, wash well and drain. Chop olives rather finely, add a tablespoons of oil, 2 tablespoons of lemon juice, chopped parsley and garlic. Salt fish in and out, drip with lemon juice and sprinkle with pepper. Fill the inside with the prepared olives. Grease a fireproof dish or casserole with oil. Peel onion and carrots and cut into thin slices. Wash tomatoes, peel and cut in thin rounds. Also cut washed lemon into rounds. Add salt and pepper to vegetables and lemon, mix and turn into the bottom of the fireproof dish. Place carp over, pour heated oil over and put into the oven preheated to 200°C, so that the fish get nicely brown in the first 10-15 minutes. Then turn heat down to 175°C and bake slowly until all is tender. Baste while baking and add more warm water if needed. Serve in the same dish.

Related recipes:

• Carp on onion from Vranje
• Romanian carp with red wine

Carp - Bulgarian way