Roasted Fish Marinated in Lemon, Garlic and Herbs
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 445 kcal | (21 %) | ||
| Protein | 49.6 g | (51 %) | ||
| Fat | 22.2 g | (19 %) | ||
| Carbohydrates | 5 g | (3 %) |
Ingredients
- Ingredients
- 1 Carp (about 2 kg)
- 1 bunch marjoram
- 6-8 garlic cloves
- 1 lemons (juiced)
- 10 Tbsps white wine
- salt
- peppers
- 5 Tbsps Dill oil
Preparation steps
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.
