How to make
Sprinkle the silver carp chops with lemon juice, a little oil, salt and black pepper. Rub them well and leave them like that for about an hour or two in the refrigerator.
During this time, separate the garlic cloves from the head, peel the outermost dry leaves and crush with the palm of your hand to split them.
Peel the parsnips with a vegetable peeler (the smaller roots may not need to be peeled, but in this case they are large and I peel them myself).
Cut them into thin circles and add them to the garlic in a greased baking pan.
Drizzle with oil, salt and oregano and mix. Arrange the fish cutlets, pour the water on the side and wrap with aluminum foil.
Place the baking pan in an oven heated to 390°F (200°C). After 10 minutes, reduce to 360°F (180°C) and bake for about 25 minutes.
Remove the foil and let the fish and vegetables aquire a golden crust.
Serve the Oven-Baked Sliver Carp Cutlets with Garlic and Parsnips with a fresh salad, lemon and a side of parsnips and garlic.
Enjoy your meal!
