Method
Soften the onions
Heat 15 ml of olive oil for onions in a wide skillet over medium heat. Slice 300 g of yellow onions into thin half-moons, add them to the skillet, and cook for 8 minutes, stirring often, until supple and pale gold rather than deeply browned.
08:00Finish the onion and tomato topping
Mince 3 garlic cloves and cut 240 g of ripe tomatoes into small pieces. Add 3 garlic cloves to the onions and stir for 30 seconds, then add 240 g of ripe tomatoes. Cook for 5 to 7 minutes, stirring and pressing lightly, until the tomatoes collapse and the mixture is thick enough to mound on a spoon. Remove the skillet from the heat. Heat the oven to 230°C (450°F).
05:00Make the tamarind glaze and season the carp
Whisk 45 g of non-concentrated tamarind paste, 60 ml of water, 30 ml of olive oil for fish, 2 g of ground turmeric, 2 g of ground cumin, 2 g of sweet paprika, 6 g of fine sea salt, and 1 g of black pepper in a bowl until smooth. Pat 900 g of skin-on carp fillets, pin-boned dry with paper towels on a dedicated board. Run clean fingertips over the flesh and remove any remaining pin bones with clean fish tweezers. With a sharp knife, score the flesh side two-thirds of the way through at 3 to 6 mm (1/8 to 1/4 inch) intervals without cutting through the skin. Arrange the fillets skin-side down in a foil-lined roasting tray large enough to hold them without overlap, then brush the glaze over the flesh and exposed skin. Let the fish stand for 10 minutes after brushing. Begin roasting only when the oven has fully reached 230°C (450°F). Wash the board, knife, bowl, brush, tweezers, hands, and nearby surfaces with hot soapy water after they contact the raw fish.
10:00Roast the carp
Roast the fish skin-side down for 15 to 18 minutes. Begin checking at 15 minutes: the flesh should be opaque around the edges, still moist at the center, and easy to pierce with the tip of a knife. Keep the fish on the tray for the final char.
15:00Top the fish and char the edges
Set the oven to broil. Spoon the onion and tomato mixture evenly over the fish, leaving a few patches of glaze exposed. Broil for 4 to 6 minutes, watching closely, until the onion tips and glaze develop dark charred spots. Insert a food thermometer into the thickest part of the fish, avoiding the tray; it must reach 63°C (145°F), and the flesh should be opaque and separate easily with a fork.
04:00Finish and serve
Cut 1 lemon into wedges. Transfer the fish carefully to a warm platter, squeeze one wedge over the top, and place the rest alongside. Chop fresh parsley (optional) and scatter it over the onions. Serve the carp hot, warning diners that fine bones may remain even after pin-boning and scoring.
Smart Substitutions
- No carp? Use skin-on trout, sea bass, or catfish fillets of similar thickness and cook them to 63°C (145°F).
- No tamarind paste? Use pomegranate molasses mixed with lemon juice for a different but similarly sharp-sweet glaze.
- Prefer red onions? They work well and give the topping a slightly sweeter, deeper flavor.
- No broiler? Finish the topped fish on the highest oven rack at 250°C (480°F), watching closely for browned edges.
Tips and Variations
- Ask the fishmonger for skin-on fillets of even thickness so they finish at the same time.
- Keep the onion topping thick; excess liquid steams the glaze instead of letting it char.
- Line the tray with foil and leave space between fillets so the hot air can reach their edges.
What Went Wrong?
- The topping is watery Cook it a few minutes longer in the skillet until a spoon dragged across the bottom leaves a clear trail.
- The glaze tastes too sharp Whisk in a small splash of water and a little more olive oil before brushing it onto the fish.
- The onions scorch before the fish is done Move the tray one rack lower and continue cooking until the thickest part reaches 63°C (145°F).
- The fish sticks to the tray Slide a thin spatula between the skin and foil, working from the tail end and keeping the fillet supported.
Nutrition Estimate
- Fiber: 3 g per serving
- Sodium: 712 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
