Ingredients:
- 1 whole carp, cleaned and scaled
- 2 lemons, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- Tomatoes for optional garnish
- Salt and pepper to taste
- Fresh herbs (such as parsley, thyme, or rosemary)
Instructions:
- 1. Preheat your oven to 375°F (190°C).
- 2. Rinse the carp under cold water and pat it dry with paper towels.
- 3. Place the carp on a large sheet of aluminum foil. Make sure the foil is large enough to wrap the carp completely.
- 4. Rub the minced garlic all over the carp, both inside and out.
- 5. Drizzle the olive oil over the carp, then season it generously with salt and pepper.
- 6. Place the sliced lemons and fresh herbs inside the cavity of the carp.
- 7. Fold the aluminum foil over the carp, sealing it tightly to create a packet.
- 8. Place the foil-wrapped carp on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the flesh is opaque and flakes easily with a fork.
- 9. Once cooked, carefully unwrap the foil packet and transfer the carp to a serving platter.
- 10. Garnish with additional fresh herbs and lemon slices, if desired, and serve hot.
-Approximate values for calories and some key vitamins and minerals based on ingredients:
Calories:
-Carb calories can vary, but on average, a serving of carp (about 3 ounces or 85 grams) contains about 120-150 calories.
Vitamins and Minerals:
- -Vitamin C: The lemon slices provide vitamin C, with about 30% of the recommended daily intake per lemon.
- -Vitamin B6: Garlic contains vitamin B6, with about 15% of the recommended daily intake per clove.
- -Potassium: Both carp and garlic contain potassium, with carp providing around 10-15% of the recommended daily intake per serving.
- -Phosphorus: Carp is a good source of phosphorus, providing around 20-25% of the recommended daily intake per serving.
-Selenium: Carp contains selenium, providing around 40-50% of the recommended daily intake per serving.
