Carp

1. Score the fish in diagonal slits on both sides of the skin.
2. Salt the inside of the fish and stuff with lemongrass, dill, lemon slices, and orange slices. Fold the fish together.
3. Season the outside with salt on both sides and brush with olive oil.
4. Wrap the fish in banana leaves or parchment paper, then add a final layer of aluminium foil. Seal tightly.
5. Place on a roasting tray and bake in the oven at 200°C (400°F) for 1 ½ hours.
6. Open up the foil and wrapping, then return to the oven at 225°C (435°F) for 10 minutes to give it some color.
7. Serve the fish on a large board. Garnish with dill and orange or lemon slices if desired.
8. Pour the bell pepper and mushroom sauce over the fish.
9. Serve with roasted potatoes or butternut squash and a salad. Be mindful of the bones. Enjoy!

Bell Pepper & Mushroom Sauce

1. Add onion, bell peppers, chili pepper, garlic, cherry tomatoes, 5 tbsp olive oil, salt, and soy sauce to a food processor. Blend until smooth.
2. Heat the remaining 5 tbsp olive oil and butter in a frying pan. Sauté the mushrooms until golden brown. Season with salt and black pepper, then set aside.
3. In the same pan, add the blended vegetables. Simmer for at least 30 minutes, or until thickened.
4. Add the mushrooms and stir to combine.