Carp in Lemon Sauce
Rinse carp, pat dry, and coat with flour. Heat the olive oil in a skillet and saute the fish until golden brown on both sides. Remove from pan, add the sugar to the pan and caramelize. Add the white wine and lemon slices and reduce slightly over low heat.
Meanwhile, heat the butter in a pan, cut the bread into cubes and saute until golden brown. Remove to a paper towel.
Slip the fish into the warm sauce and cook over low heat just until heated through. Season sauce with salt, pepper and dill, arrange fish on warmed plates and scatter the croutons on top.