Balkan-Style Slow-Cooked Carp in Herb Butter

Method

1. Clean and gut the carp, then pat dry
2. In a small bowl, soften the butter at room temperature
3. Mix chopped dill, parsley, chives, minced garlic, lemon zest, and a pinch of salt into the butter
4. Place the carp in a large baking dish and spread the herb butter mixture inside and over the fish
5. Drizzle olive oil over the carp and add a splash of white wine
6. Tuck a bay leaf into the cavity of the carp
7. Cover the dish with aluminum foil and bake at 325°F (160°C) for 45-50 minutes
8. Check for doneness by gently flaking the flesh with a fork
9. Let rest for 10 minutes before serving
10. Serve with additional lemon wedges and fresh herbs if desired