Carp fillet in barbecue sauce

Ingredients:

• 600-800g carp fillet, approx. 1 tsp salt, freshly ground pepper mix, half a lemon
• for baking: oil
• for the sauce: 200ml Univer tomato ketchup, 2 tbsp honey, 1 tbsp low salt-content, dark soy sauce, one pinch each of oregano, basil, thyme and coarsely ground black pepper, salt

1. Cut the carp fillet into 4 equal pieces, rub in salt and pepper into the fleshy side and sprinkle with lemon juice. Place in a baking tray the size of the mass. Add one part water and two parts oil, enough to cover the fish; 100ml water and 200ml oil for this amount. Bake and steam in a 100°C oven for 70 minutes, then leave it to cool.

2. Lift the fish with a skimmer on a chopping board and remove as many bones as possible. This is best done with a pair of tweezers. 

3. Mix the sauce ingredients and pour half in a smaller baking tray. Place the skinned fish pieces in the sauce and brush them with the remaining sauce. Bake in a pre-heated oven for 12 minutes in medium-high heat (200°C; or 180°C in a fan-assisted oven) but not longer, as the sauce might burn. Serve it with potatoes baked in tinfoil.