Chop the onions finely and saute them, add the coarsely chopped mushrooms, then the rice. Fry until the rice gains a glassy color, pour in water, add the spices and put it on the stove to cook until the liquid evaporates.
Gut the carps, wash them and salt them on the inside, fill with the stuffing and close the opening with toothpicks (you can sew it if you like).
Put the fish in a suitable baking tray with baking paper, pour in oil and cover with foil, bake about 30 min. at 428°F (220 °C), then remove the foil and finish baking.
On top, you can arrange slices of pepper and lemon.