Ingredients: 2 kg. heavy carp, 500 g onion, 1 carrot, 300 gr. fresh tomatoes, 1 green pepper, bunch of parsley, salt, black pepper, red pepper, oregano, flour, olive oil.
Preparation: Fry the chopped onion and carrot. Then, add the chopped pepper and tomatoes. Near the end, add the chopped parsley. The gutted fish is filled with the filling and placed in earthenware casserole, provided you have previously coated the casserole with the same filling. Sprinkle little red pepper and flour on the fish and cover it with the remaining filling. Add oil and cook for about 30-40 minutes on 250 degrees Celsius. Serve with half dry white wine.