Fish baked in foil is always tasty and healthy. And if you add vegetables, olives and herbs to it, you will also get a very fragrant and juicy dish. I offer you a simple recipe for carp baked in foil with vegetables and olives. You can take one large carp weighing 2-2.5 kg and bake it for a large festive table, or you can cook small carp, wrapping each individually in foil, and serve them in portions.
Prepare the necessary products.
Clean the fish from scales, carefully gut it so as not to damage the gallbladder, remove the gills and eyes. 
Rinse the fish well under cold water and pat dry with paper towels. Rub inside and out with salt and spices and drizzle with lemon juice. Send the fish in the cold for at least an hour so that it is well saturated with salt and spices. 
Peel onions and carrots. Cut the carrots into circles, cut the onion in half or into quarters. 
Wash and dry the parsley.
Cut the tomatoes into two halves.
Line a baking sheet with foil and brush with a little vegetable oil. 
On chilled and marinated fish with a sharp knife, make several longitudinal cuts to the ridge. 
Transfer carp to a foil-lined baking sheet. In the abdomen, put some onions, carrots, a sprig of parsley and a few pieces of olives.
Arrange the remaining onions, carrots and olives around the fish, alternating them with cherry tomatoes and parsley leaves. 
Wrap the fish in foil, pressing the edges of the foil together tightly. 
Bake the fish in an oven preheated to 180 degrees for about 40-50 minutes. Then remove the baking sheet from the oven, carefully unfold the foil and grease the fish with 1 tbsp. sour cream.
Then send the baking sheet with the fish back to the oven and bake for another 10-15 minutes to form a golden crust. 
Carefully transfer the finished carp and baked vegetables to a dish. Top the fish with the juices released during baking. 
Garnish the dish with lemon slices and fresh parsley. 
Bright, juicy and tasty fish dish is ready! Bon appetit!
