- 1 kg carp (cleaned) (or, cod, sea bass, salmon or other fish that you like)
- ½ kg tomatoes
- 3 large paprikas yellow and red
- 5 garlic cloves
- 1 medium onion
- olive oil
- parsley and dill
- salt & pepper
Wash and salt the fish and cut the skin three or for times on each side. Grill the fish on aluminum foil. We use a gas grill and we grill the fish for about 10-15 min on each side on medium heat. You have to try to see the consistency, it has to be soft when you touch it on the thickest place.
Chop the onion, 2 cloves of garlic and pepper. In a pan, sauté the garlic, onion and the paprika until soft. Add the chopped tomatoes and stir the mixture well. You can add 100 ml of tomato sauce if the sauce is too dry. Remove from heat and let it cool. Use a mixer or a blender to liquefy the sauce and add the last 3 cloves of fresh garlic.
Serve the grilled fish on a big plate and covered with the sauce and freshly chopped parsley and dill. Serve with some dry white wine and maybe some baked potatoes or couscous.. Enjoy!
It is also possible to use other white fish filé instead of carp. It’s delicious with cod, sea bass, or actually if you feel adventurous, why don’t you try to make it with salmon or trout.