Carp With Olives

Preparation:

Preparation: Scale the carp, empty it and flour it, then brown it with oil and butter on both sides. Then add the peeled tomatoes, freed from the seeds, and cut into small pieces, the pitted olives and the zest of half a lemon. Add salt and cook covered for about twenty minutes. Uncover, turn the carp and cook uncovered for a while if the sauce seems too watery. Serve sprinkled with chopped parsley.