Fried Carp with Almonds and Pomegranate

Preheat oven to 200 °C top and bottom heat.

Wash the fish fillets, pat dry with kitchen paper, cut each into 4 portions and make several parallel incisions on the skin side. Season the fillets with salt and pepper.

Heat 30 g butter in a pan and fry the fish fillets briefly on both sides. Place in a large baking dish with the skin side up.

Cook in the oven for about 20 minutes.

In the meantime, mix the lemon juice with the honey and bring to the boil in the fish frying pan. Add the sliced almonds and the remaining butter and season with the cinnamon. Spread the lemon and honey butter with the sliced and whole almonds on the fish fillets and finish cooking for about 5-10 minutes.

Break out the seeds of the pomegranate.

Arrange the fish with the lemon sauce on oval plates and sprinkle with pomegranate seeds.

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