Karafermanov style carp
1 carp, gutted, about 1 kg
3 large onions
1 small green pepper
400 g peeled tomatoes, canned
Salt and pepper to taste
3-4 tablespoons oil
1-2 lemons, untreated
Mince all the vegetables (really fine cutted). Heat the oil in a deep saucepan and sauté the onions, covered. About 5 minutes later, add the pepper, carrots and tomatoes. Simmer over low heat, uncovered this time. The tomato juice must evaporate. Season with salt and pepper. When the sauce thickens, remove from heat.
Rinse carefully the carp, both inside and outside. Place in a large baking dish. Salt on all sides. Pour about 1 cm of water at the bottom. Bake at 220-250°C for 15-20 minutes, the time to lightly brown the skin of carp.
Then, remove the dish from the oven and fill the dish with the vegetable sauce. Cover the entire surface with thin lemon slices (on both, fish and vegetables). Return the dish to the oven at a temperature reduced to 200°C. If lemons burn too fast, before the fish is cooked, replace them with new and continue roasting. Allow about 40-50 minutes of cooking (for a big carp).
Serve the carp hot, after a brief rest out of the oven. Accompany it with fresh lemon juice.