Crucian cooked

Remove the fish scales, the head and the viscera from the crucian carp. Wash it well under pouring water. Salt the fish on the inside and on the outside. Then sprinkle it with the juice of half a lemon and leave it for 30 minutes. Grease the fish with the oil and put it in an already coated pan. Cover the pan with coated paper and roast the fish for 5-6 minutes in an oven at around 230°С/450°F. Then reduce the temperature to 180°С/360°F and remove the paper. Pour the rest of the oil. Add 1-2 soup spoons of warm water and roast the fish for another 5-6 minutes. Then take it out from the oven and sprinkle it with the finely cut parsley. Cover it with slices of the lemon, which should be cleaned from the peel and the seeds and leave the fish to cool down.