Carpe farcie au four

Ingrédients

• 1 whole carp (about 1.5 kg, cleaned by the fishmonger)
• 1 lemon, sliced
• 1 onion, halved and sliced into rings
• 3 garlic cloves, crushed
• A handful of fresh parsley
• 4 sprigs fresh thyme
• 2 bay leaves
• 100 ml dry white wine
• 4 tbsp olive oil
• Salt and freshly ground pepper
• 500 g waxy potatoes, thinly sliced

Préparation

1. 1

   Preheat the oven to 200°C (top and bottom heat).Clean the carp if the fishmonger hasn't already: scale it, rinse under cold water and pat dry with paper towels.Make a small incision in the belly cavity and rub the fish inside and out with salt, pepper and a drizzle of olive oil.Fill the cavity with the lemon slices, the halved onion, the garlic cloves and the fresh herbs (parsley, thyme and bay leaves).Place the carp in the roasting pan. Pour a splash of white wine and a little extra olive oil over the fish.Arrange the potato slices around the carp in the pan. Season those as well with salt, pepper and olive oil.Put the roasting pan in the middle of the oven and bake the carp for 35 to 40 minutes, depending on its size. The fish is cooked when the flesh near the dorsal fin comes away easily.Remove the pan from the oven and let the carp rest for 5 minutes. Sprinkle with freshly chopped parsley and serve straight from the roasting pan.