Roasted Carp with Lemons and Tangelo Oranges

Ingredients (4-6 servings):

  • 1 large carp, about 2-3 kg
  • 1 lemon
  • 1-2 tangelo oranges
  • salt and pepper to taste
  • a handful of capers

Preparation method:

  1. Slice thinly the citrus fruits.
  2. Clean the fish of its guts and scales. Mine was already cleaned, so I skipped this step.
  3. Season liberally with salt and freshly ground black pepper both sides of the fish and the inside.
  4. Place in the inside a layer of tangelo orange slices and one of the lemon slices. Sprinkle the capers inside the fish too.
  5. Place the fish in an oven-proof tray.
  6. Squeeze the juice of a tangelo orange on top of the fish.
  7. Lay some tangelo oranges and lemon slices on top of the fish.
  8. Bake in the preheated oven xXX minutes, basting once with some orange juice.