Carp with Pancetta and Basil Leaves

Silvena Rowe serves these stuffed carp fillets with softened onions and roasted red peppers
By Silvena Rowe
Carp with Pancetta and Basil Leaves
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: medium


  • 6 large sweet red peppers, long variety
  • 2 tbsp olive oil
  • 2 red onions, peeled and sliced
  • 4 large fillets of carp, skinned
  • 120 g pancetta, thinly sliced
  • 30 large basil
  • 5 tbsp butter
  • 1/4 tsp paprika
  • 4 tbsp soured cream, (optional)


1. Preheat oven to 200C/gas 6.

2. Wash and arrange the long red peppers in a roasting tray and roast in the oven for 25 minutes. Cool and remove skins and seeds. Slice in thin strips.

3. Heat the olive oil in a large pan and sauté the onions for 5-7 minutes until just transparent. Remove the pan from the heat, add the peppers and keep warm.

4. Have 4 large fillets of carp prepared and make incisions in the flesh, about 4-5 in each fillet. Push in the pancetta strips together with the basil.

5. Melt the butter and stir in the paprika. Use to brush each stuffed carp fillet. Arrange on a baking sheet and put in hot oven to cook for 20-30 minutes.

6. Serve the carp accompanied by the peppers and red onions. Spoon over some sour cream if desired.

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