Carp on the grill, barbecue

To cook carp on the grill, it must first be pickled. For the marinade, we need to grind dry Provencal herbs and crushed cumin in a mortar. If you like, you can even add dried dill, and then mix everything with salt. Then add the oil. That's it, our marinade is ready. Peel the carp from the scales, remove the gills, rinse and marinate for 1 hour. Cut a large carp into portions.

When baking fish on the grill, try not to burn it. The fire should be medium. Put the fish on the grill and bake for 25 minutes, turning 1 time in the middle of cooking. If you cook portions, the cooking time will be less. You can smear the pieces of fish with a brush, dipping it into the marinade in which the fish was.

Next to the pieces of fish, you can put vegetables cut into large slices-bell pepper, zucchini, eggplant, in general, whatever your heart desires!

Bon appetit!

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.