Step 1: Prepare the carp and marinade Clean and season the
carp: Make sure your carp is cleaned, gutted and scaled. Rinse the fish under cold water and pat it dry with kitchen paper. Make 2-3 shallow cuts on each side to allow the marinade to absorb better.
Stir marinade: In a small bowl, combine 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cilantro. Mix the ingredients until a smooth marinade is formed.
Marinate the fish: Rub the carp all over with the marinade and make sure that the marinade also gets into the previously scored slots. Let the fish marinate for at least 30 minutes. If possible, put it in the refrigerator for up to 1 hour to intensify the flavor.
Step 2: Prepare the vegetables Prepare
the potatoes: Peel 8 medium-sized potatoes and cut them into wedges. Transfer to a large mixing bowl.
Cut the vegetables: Cut the green pepper into strips, the celery into cubes, the onions into rings and the carrots into slices. Add all the prepared vegetables to the potatoes.
Add cherry tomatoes: Add 1 cup cherry tomatoes (whole or halved) to the remaining vegetables.
Season vegetables: Drizzle 3 tablespoons of olive oil over the vegetables. Season with salt and pepper and mix well until the vegetables are evenly coated.
Step 3: Roast vegetables
Preheat oven: Preheat oven to 400°F (200°C).
Arrange vegetables: Spread the seasoned vegetables evenly on a large baking sheet or frying pan. Spread the vegetables evenly so that they are roasted evenly.
Roast vegetables: Place the vegetables in the preheated oven and roast for 20-25 minutes, stirring occasionally, until they soften and are golden brown. The vegetables should be about half-cooked before adding the fish.
Step 4: Bake the carp Add
the carp to the roasting pan: As soon as the vegetables start to roast, remove the roasting pan from the oven. Place the marinated carp in the center of the roasting pan and spread the vegetables around the fish.
Continue baking: Return the roasting pan to the oven and bake the fish and vegetables for another 25-30 minutes, depending on the size of the fish. The carp is ready when the meat is opaque and easy to cut with a fork and the internal temperature has reached 63 °C.
Step 5: Serve
Garnish and serve: Once the fish is cooked, remove the roasting pan from the oven. Garnish with fresh herbs such as thyme or rosemary if desired. Serve the baked carp along with the roasted vegetables for a complete meal.
Cooking tips
Roast evenly: For even frying, cut the vegetables into even pieces and don’t overfill the pan. This is how the vegetables are roasted instead of steaming.
Herbs for extra flavor: Fresh herbs such as rosemary or thyme enhance the flavor of fish and vegetables. You can put fresh herb sprigs on top of the fish while frying.
Use fish grate: If you have a fish grate, you can place the carp on top of it in the roasting pan. This allows the heat to circulate around the fish and it cooks more evenly.
Don’t marinate fish for too long: While marinating adds flavor to the fish, be careful not to marinate it for too long, especially with soy sauce. 30 minutes to an hour of marinating is enough to develop the flavors.
Storage
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat fish and vegetables in the oven to maintain consistency. Alternatively, you can also heat them in the microwave, which is faster.
Freezing: You can freeze cooked fish. However, keep in mind that the consistency may change slightly when thawed. Wrap the fish tightly in aluminum or cling film and store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
