A simple but tasty recipe for an oven-baked carp with potatoes and cherry tomatoes

Ingredients
Gutted and scaled whole carp (1.5 kg)
3 slices lemon
Freshly ground black pepper
Herb and lemon butter
100g soft butter
1 garlic clove
Juice of ½ lemon
Salt, pepper
Handful of freshly chopped dill
Handful of dill stalks
Garnish
Small young potatoes (as many as can fit in the dish along with the fish)
Olive oil
Cherry tomatoes
Salt and pepper to taste

Slice the carp in portions and place on a baking pan lined with parchment paper. Prepare the herb butter: add minced garlic, lemon juice, chopped dill, salt and pepper to soft butter. Stir carefully. Chop the dill stalks roughly and place in a separate dish.
Baste the fish portions from the inside and outside with the garlic butter. Stuff the dill stalks inside the fish, top the fish with lemon slices and sprinkle with freshly ground black pepper.
In a large bowl, place washed and dried-off young potatoes, whole with skin on, and toss in olive oil, salt and pepper. Place in the baking dish alongside the fish. Top the pan with aluminum foil but be careful that the foil does not touch the lemon slices.
Bake at 200 C for 30 minutes in the middle compartment of the oven. Remove the foil and bake for another 10 minutes. In the meantime, lightly fry the cherry tomatoes on a skillet in olive oil. Serve the fish and potatoes with the cherry tomatoes.