How to cook
Cut the cleaned and washed carp into cutlets with a thickness of 1/2″ (1.5 cm). Dry the fish cutlets well with paper towels and place them in a deep bowl. To them, add the finely chopped garlic, salt, black pepper, saffron and thyme.
Stir to evenly season them with the spices and add the wine and olive oil. Leave them to sit for about 30 minutes. Heat a grill and and grease the elements. Drain the carp cutlets slightly and grill for about 5 minutes on each side.