How to cook
Clean the bighead carps and cut them into steaks. It's best to remove the skin of the fish but if you don't want to deal with the hassle, you can just leave it.
Pour a marinade of olive oil, white wine, mustard, salt and black pepper over the meat. Leave it for 30 min. as is and then place each piece on a large piece of aluminum foil.
Also add cleaned and chopped carrots, lemon, dill, parsley, onions and celery to each piece. Wrap the fish pieces with the foil and arrange them in a large oven dish.
Bake at 40 min. in a preheated 360°F (180 °C) oven. Then remove the foil, sprinkle with chopped dill, parsley, walnuts and capers. Bake another 5-10 min. and take out of the oven.