Pijani šaran (Drunken Carp)

Ingredients

• 1 whole carp (about 2 pounds / 900g) 1 whole carp (about 2 pounds / 900g)
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• Juice of 1 lemon Juice of 1 lemon
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh thyme
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (Saturated Fat: 2g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 35g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Clean the carp thoroughly, removing scales and innards. Rinse it under cold water and pat dry with paper towels.
3. 3.
   In a bowl, combine the white wine, lemon juice, minced garlic, chopped parsley, chopped thyme, honey, salt, and pepper. Mix well to create the marinade.
4. 4.
   Place the carp in a baking dish and pour the marinade over it, making sure to coat the fish evenly. Cover the dish with aluminum foil and let it marinate in the refrigerator for at least 1 hour.
5. 5.
   Remove the carp from the marinade and place it on a baking sheet lined with parchment paper. Reserve the marinade for basting.
6. 6.
   Bake the carp in the preheated oven for about 30-40 minutes, or until the flesh is opaque and flakes easily with a fork. Baste the fish with the reserved marinade every 10 minutes to keep it moist.
7. 7.
   Once cooked, remove the carp from the oven and let it rest for a few minutes before serving. Garnish with fresh herbs and lemon slices, if desired.

Treat your ingredients with care...

• Carp — Make sure to choose a fresh and high-quality carp for the best results. Look for clear eyes, shiny skin, and a mild aroma. If carp is not available, you can substitute it with other freshwater fish such as trout or catfish.

Tips & Tricks

• To achieve a crispy skin, you can broil the carp for the last 2-3 minutes of baking.
• If you prefer a stronger garlic flavor, you can increase the amount of minced garlic in the marinade.
• Serve Pijani šaran with a side of roasted potatoes and a fresh salad for a complete meal.
• If you don't have fresh herbs, you can use dried herbs instead, but reduce the amount by half.
• Leftovers can be refrigerated and enjoyed cold the next day, or you can flake the fish and use it in sandwiches or salads.

Serving advice

Serve Pijani šaran hot, accompanied by lemon wedges and fresh herbs for garnish. It pairs well with a side of roasted potatoes or steamed vegetables. Add a slice of crusty bread to soak up the delicious marinade.

Presentation advice

Place the baked carp on a large serving platter, garnished with fresh herbs and lemon slices. Arrange the side dishes around the fish for an appealing presentation. Consider using a traditional Serbian ceramic dish for an authentic touch.