Dice the carrots, onion and celery.
Saute them in the oil for about 10 min. until softened, while pouring in a little water from time to time.
To the softened vegetables, add 2/3 of the diced tomatoes. Saute for another 10 min. and add the bay leaf, black pepper and salt.
Clean, wash and cut the carp into slices, or leave it whole if you like.
Arrange pieces of fish in an oven dish and pour the sauteed vegetables over them. Cut the rest of the tomatoes into slices and arrange on top of the veggies. Pour 1 cup (250 ml) water over them and bake in a moderate oven for 20-30 min.
Serve the dish sprinkled with parsley.