Baked carp

Preheat oven to 180°C / 350°F degrees. Wash the carp well, remove the scales, entrails and gills.

Pat the fish dry with a paper towel and rub it with salt and pepper. Brush it inside and out with oil. Sprinkle it with fennel seeds. Place a cinnamon stick and a fennel root, thinly sliced into half-circles, inside the fish.

Wash potatoes well with a sponge and cut them into large pieces. Sprinkle with salt and pepper, drizzle with oil.

Place the fish on an oiled roasting tray, rub with mustard and tomato paste, and sprinkle with freshly squeezed lemon juice. Put potatoes and slices of lemon around it and cook for 40-50 minutes, depending on the fish’s size. Serve hot.