'Toamiya' magazine presents: A recipe for carp in white wine and Kalamata olives that you won't forget

Quantity: 6 diners I Preparation time: 1 hour I Difficulty level: Easy I Kosher: Parva

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Ingredients:

1 whole carp weighing 1 kilo

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150 g pitted Kalamata olives

A glass of white wine

Half a cup of olive oil

Coarse salt

Sliced ​​lemon

1 head of garlic, cut into 2 pieces

Preparation method:

• Preheat oven to 180 degrees.'

• Place the whole fish in an ovenproof dish, drizzle olive oil over it, and sprinkle with coarse salt.

• Around it in the pan, sprinkle the olives, garlic cloves and wine.

• Slice the lemon half a centimeter thick and sprinkle over the fish.

• Wrap the fish in foil and bake for 40 minutes.

• Then remove the foil.

• Bake for another 20 minutes.

The recipe is courtesy of 'Toamiya' magazine. To subscribe to the magazine for free - Click here

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