Cup the carp fillets. Portion fillets, season on both sides with salt, drizzle with juice of one lemon. Heat butter in a Teflon pan, roast carp fillets in it on both sides. Then keep warm.
Peel onions and cut into coarse rings. Remove the core from the peppers and cut them into strips.
In the drippings in the fish pan, sauté the onion rings and the red bell pepper strips, season with salt. Season with marjoram and add red wine. Cook for about 2 minutes.
Tomatoes coarsely cut and to the vegetables form. Now continue to steam only briefly, otherwise the vegetables would become too mushy. Season with cayenne pepper, if necessary bind with stirred flour or possibly cornflour.
Serve Waldviertler carp on tomato-paprika vegetables. Serve with salted potatoes.
Our tip: Use your favorite red wine for cooking!