How to cook
Clean the outside of the carp, cut its back open and remove the guts through the opening - thus, you get more space for filling. Salt it well evenly and leave it for 1 hour to rest. Make the stuffing from the peeled and grated tomatoes. Heat a little oil and sauté the crushed onions, garlic, honey, lemon juice.
Add in all the spices without the bay leaf and let the sauce simmer until soft and the liquid evaporates. Lastly, remove it and add the finely diced parsley. Place half of this mixture in a tray and fill the carp with the other half. Cover the top with round tomato slices.
Put the carp to bake in a heated oven at 428°F (220 °C) for about 1 hour. Then remove it, flip it over gently so as to bake on that side. Cover it with thin lemon slices and return it to the oven.
Put the bay leaf in the tomato sauce and let it bake for another 30-40 minutes or until the liquid evaporates from the tomato sauce and only the oil remains.