Baked Carp With Roasted Vegetables

For the Roasted Vegetables:

• 2 medium carrots, sliced into sticks
• 2 zucchini, cut into rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 large red onion, quartered
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Optional Garnish:

• Fresh parsley, finely chopped
• Lemon wedges

Step-by-Step Instructions

1. Prepare the Carp

1. Preheat your oven to 375°F (190°C) and line a large baking tray with parchment paper.
2. Rinse the carp thoroughly under cold water and pat dry with paper towels. Make shallow cuts along the sides of the fish to allow flavors to penetrate.
3. In a small bowl, mix the olive oil, melted butter, paprika, thyme, rosemary, salt, and pepper to create a flavorful rub.
4. Generously coat the carp inside and out with the mixture, ensuring it reaches every crevice. Stuff the cavity with lemon slices and minced garlic for added aroma.

2. Prepare the Roasted Vegetables

1. In a large mixing bowl, combine the carrots, zucchini, bell peppers, and red onion.
2. Drizzle the vegetables with olive oil and sprinkle with smoked paprika, Italian seasoning, salt, and pepper. Toss to coat evenly.
3. Arrange the vegetables around the fish on the prepared baking tray, ensuring they are spread in a single layer for even roasting.

3. Bake the Carp and Vegetables

1. Place the baking tray in the preheated oven and bake for 30-40 minutes, or until the fish flakes easily with a fork and the vegetables are tender and slightly caramelized.
2. If desired, switch the oven to broil for the last 2-3 minutes to achieve a golden, crispy finish on the fish and vegetables.

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