Roast carp with seasonal vegetables


  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 sticks celery, finely chopped
  • 200g coarsely grated carrot
  • 100g coarsely grated parsnip
  • 2 tbsp parsley roots, finely chopped
  • 3 tbsp tomato puree
  • ½ tsp sweet paprika
  • 100ml passata
  • 1 tsp allspice berries
  • 2 bay leaves
  • 1.3kg whole carp
  • 1 tbsp olive oil
  • 1 tbsp dill
  • 1 lemon, sliced, to garnish, plus some juice reserved

How to prepare :


  1. Preheat the oven to 180°C/gas mark 4. Heat the olive oil in a heavy-bottomed saucepan over a medium heat. Add the onion and cook for 5 minutes until slightly softened. Add the celery, carrot, parsnip and parsley stalks with seasoning and cook, stirring regularly, for a further 15 minutes until very soft. Add the tomato puree, paprika and a splash of water with the passata, allspice berries and bay leaves and cook for a further 20 minutes. It should be thick but the vegetables should all be very soft.
  2. Lay the carp on a roasting tray and brush with the olive oil. Season on the outside and the inside and roast for 15 minutes, until just cooked.
  3. Just before serving, stir most of the dill leaves through the sauce, reserving some to garnish. Stir through the lemon juice and season to taste.
  4. Garnish the fish with the lemon slices and serve with the vegetables. This can be eaten straight away but is traditionally also left in the fridge overnight and eaten at room temperature the next day.