Ingredients:
1 carp about 2 kg,
1 tomato,
1/3 sweet pepper,
1/3 zucchini,
1/3 eggplant,
4 champignons,
2 tablespoons of butter,
1 tablespoon lemon juice,
2 bay leaves,
salt,
ground black pepper.
Preparation:
Make a cut along the spine of the prepared carcass on both sides from head to tail.
Carefully remove the bones and entrails, cut off the head, and rinse the fillet.
Place the fillet skin side down, sprinkle with salt and pepper, drizzle with lemon juice, add a bay leaf and leave in a cool place for an hour to marinate.
Peppers are cut into strips, mushrooms into slices, zucchini and eggplants into cubes.
Place the carp fillet skin side down on a greased baking sheet, place the head next to it, grease with oil, and place the vegetables and mushrooms on top.
Bake at 180 degrees for 30-40 minutes.
