Clean the bighead carps and cut them into steaks. It's best to remove the skin of the fish but if you don't want to deal with the hassle, you can just leave it.
Also add cleaned and chopped carrots, lemon, dill, parsley, onions and celery to each piece. Wrap the fish pieces with the foil and arrange them in a large oven dish.
Bake at 40 min. in a preheated 356°F (180 °C) oven. Then remove the foil, sprinkle with chopped dill, parsley, walnuts and capers. Bake another 5-10 min. and take out of the oven.