Carp baked with quince

I cooked the fish I adored in all sorts of ways: and fried, and cooked, and made fish cutlets, and stuffed it. And carp fish baked in the oven whole – never. What a taste discovery it was in my culinary recipes brought from Australia! And besides, there is a minimum of fuss. That's how I do it. The cleaned and washed small fish (for one serving) is cut transversely, rubbed with salt, sprinkled with coriander and all possible peppers. I take peppers and coriander in peas and crush them myself with a knife immediately before use - the aroma is stronger. 2-3 bay leaves finely break and cover the fish. I squeeze garlic through a garlic press and also rub the fish. Japanese quince is rubbed on a large grater and also for fish. Quince can be replaced with lemon, but it is much more fragrant and not so sour. Well, here we have a fish in a marinade. The main thing is that all the ingredients fall both on top of the fish, and inside it and into the slots. I leave the fish to marinate for a couple of hours, and the longer it stands, the more fragrant it will be. And then I just put it on the brazier and in the oven. If the fish is greasy, then the baking sheet should not be greased with oil. I don't cover it with any foil-I love a golden crust. The cooking time depends on the size of the fish. I put the baked fish on a dish and decorate it with lemon slices and herbs. I serve this delicious food hot on the table. Enjoy your meal.