Baked Carp with Vegetables
Ingredients
- Ingredients
- 1 Carp (1.5 kg) (cleaned and cut into steaks)
- For the marinade
- salt
- freshly ground peppers
- 1 bay leaf
- 1 garlic clove
- 1 thyme
- 350 milliliters bold Red wine
- 2 Tbsps lemon juice
Preparation steps
Place the carp in a bowl and pour the marinade over to cover. Let the carp marinate at least 3 hours in the refrigerator. Sweat the shallots in the hot baking dish briefly in olive oil, add the potato, celery and zucchini in one layer, season with salt and pepper and briefly heat.
Saute the carp in hot oil in a frying pan and place it in the baking dish, pour the marinade over the top and sprinkle with the breadcrumbs. Bake the fish on the bottom rack in an oven preheated to 220°C (approximately 4258F). Melt the butter and brush the fish with some of it 10 minutes after cooking.
After another 10 minutes, brush with remaining butter and bake about 20 minutes. Arrange the carp with the braised vegetables on plates. Serve with fresh garlic baguette.
