Clean the carp of its innards and scales, make a cut along the back. Leave it in cold water to soak. Drain and dry it. Salt it and leave in the fridge for the fish to take in the salt.
Lay out baking paper in a suitable oven dish, oil the fish and place it with the skin facing down. Squeeze out the lemon's juice over the fish. Season with paprika, black pepper and our a little olive oil.
Pour the wine in around the fish and put to bake in the oven until ready.
Serve the whole fish, decorated with lemon slices, spices, cherry tomatoes and olives, and glasses of white wine! Enjoy!