Roasted Fish Marinated in Lemon, Garlic and Herbs

Thoroughly rinse carp in cold water and pat dry. Rinse marjoram, shake dry and set aside 8-10 stems. Pluck leaves from stems and finely chop remaining marjoram. Peel garlic. Cut half of garlic cloves into slices and squeeze remaining cloves through a garlic press. Mix chopped marjoram, pressed garlic, lemon juice and white wine. Season with salt and pepper. Whisk dill oil into marinade. With a large knife, score carp on each side with 4-5 shallow cuts. Pour marinade over carp, cover and refrigerate for 2 hours. Insert garlic slices and remaining marjoram into cuts on fish. Bake carp in preheated oven at 200°C (convection: 180°C, gas mark 3) (approximately 400°F), about 40-50 minutes. Brush with a little oil, if desired. To serve, arrange fish on a platter. If desired, serve with boiled potatoes, coarse-ground mustard and lemon wedges.