Carp with pancetta and basil leaves

Method

1. Preheat oven to 200C/gas 6.

2. Wash and arrange the long red peppers in a roasting tray and roast in the oven for 25 minutes. Cool and remove skins and seeds. Slice in thin strips.

3. Heat the olive oil in a large pan and sauté the onions for 5-7 minutes until just transparent. Remove the pan from the heat, add the peppers and keep warm.

4. Have 4 large fillets of carp prepared and make incisions in the flesh, about 4-5 in each fillet. Push in the pancetta strips together with the basil.

5. Melt the butter and stir in the paprika. Use to brush each stuffed carp fillet. Arrange on a baking sheet and put in hot oven to cook for 20-30 minutes.

6. Serve the carp accompanied by the peppers and red onions. Spoon over some sour cream if desired.

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Ingredients

6 large sweet red peppers, long variety
2 tbsp Olive oil
2 red onions, peeled and sliced
4 large fillets of carp, skinned
120g Pancetta, thinly sliced
30 large basil leaves
5 tbsp Butter
1/4 tsp Paprika
4 tbsp sour cream, (optional)

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