River perch in the oven

Description

The recipe won't take much time. The main advantage is that there's no need to clean the perch. I offer you this recipe. Serve hot.

Instructions

1. 1

   Step 1

   You don't need to scale the perch. Just remove the backbone and gut it. Only the head and tail will remain.

2. 2

   Step 2

   Grind 0.5 tsp of salt, coriander, and dried aromatic herbs (oregano, basil, etc.) with several peppercorns of black and allspice in a mortar. Sprinkle this mixture inside the sea bass. Finely chop a clove of garlic and rub it over the fish.

3. 3

   Step 3

   Let the fish marinate for 20 minutes.

4. 4

   Step 4

   Prepare the filling. Grate the carrots, slice the onions into strips, peel the tomatoes and remove the seeds, then cut them into cubes.

5. 5

   Step 5

   Sauté the onion and carrots in olive oil in a frying pan.

6. 6

   Step 6

   Add the tomatoes to the skillet and simmer, covered, for 5 minutes.

7. 7

   Step 7

   Add the chopped herbs and remove from heat.

8. 8

   Step 8

   Fill the sea bass belly with this stuffing. Brush the top with vegetable oil.

9. 9

   Step 9

   Tightly wrap in foil. Make several punctures with a toothpick in a few places.

10. 10

    Step 10

    Bake the fish in an oven preheated to 200 degrees for 20 minutes.

11. 11

    Step 11

    Then unfold the foil and bake for another 20 minutes to form a crust.

12. 12

    Step 12

    Done.