Make enough stuffing for I cleaned carp.
Here is the recipe for the stuffing: a thick white sauce to which are added stoned black olives, 1 crushed clove of garlic, mixed herbs or chopped parsley, pepper, lemon juice and a little olive oil.
Stuff the carp with this and sew up the opening.
Now put the carp in a fireproof dish on a layer of sliced onions and rounds of peeled lemon.
Make a few incisions on the fish, pouring into them some very hot oil.
Cook in a moderate oven till tender.
Note: Obviously any other fish of a size suitable for stuffing may be used instead.