1 large foil roasting bag
1 fresh whole carp fish
2 cups steamed endive leaves, shredded
1 cup salted butter, softened
2 tbsp. fresh cilantro, chopped
1 tbsp. fresh parsley, chopped
1 tsp. fresh spinach, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
1 tsp. ground turmeric
cilantro sprigs to garnish



Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.

Using a food processor, blend butter, cilantro, parsley, spinach, shallot, black pepper and ground turmeric for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.

Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.

Wash carp fish with water. Place fish inside the roasting bag and top with the endive leaves and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.

Bake in the oven for 45 minutes. Serve hot garnished with cilantro sprigs, accompanied by a salad.




This recipe is from How To Cook Fish -

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