Procedure 1 hour
Cooking 40 minutes
People 4
Difficulty easy




q.s. pepper

3 peeled tomatoes

4 carp

4 potato

1 onion

1 lemon

3 tablespoons extra virgin olive oil

q.s. salt

4 fillets of carp of 400 g
4 potatoes
1 onion
3 peeled tomatoes
3 tablespoons of extra virgin olive oil
the juice of 1 lemon
salt and pepper
recommended wines
Lemon juice does not require any combination

Wash the potatoes under running cold water and boil them in boiling salted water for about 20 minutes. Drain, let them cool, then peel them. Peel the onion and cut it into rings. Clean the tomatoes by depriving them
of the petiole, wash them and reduce them into cubes.
Heat 3 tablespoons of oil in a pan, lay the fillets of carp, with the side of the skin facing down, then sprinkle with a pinch of salt and a ground of pepper and sprinkle with lemon juice.
Cook for 7 minutes then add the tomatoes with their sauce and the potatoes cut into small pieces and season with salt and pepper.
Continue cooking for another 7-8 minutes, then remove from heat and serve immediately on the table.