Clean and wash the carp. Salt it and sprinkle with black pepper. In a little oil, braise the finely chopped onions and grated carrot.
Leave the filling on low heat until the rice is nearly cooked. Add the chopped parsley and fill the carp with the mixture. Sew it closed with a thick thread and place it in an oiled tray.
Sprinkle on oil, cover it with foil and bake at 392°F (200 °C) for about 1 - 1.5 hours. Toward the end of baking, remove the foil to crisp.