Ingredients:
1 pike perch (1.5 kg),
1 eggplant,
1 sweet pepper,
1 zucchini,
5-6 mushrooms,
2 tomatoes,
3 tablespoons of vegetable oil,
butter 0.75 grams.
For the marinade:
juice of 1 lemon,
3-4 tablespoons of vegetable oil,
2 tablespoons soy sauce,
salt,
ground black pepper.
Preparation:
The fish carcass is scaled, gutted, four cuts are made on both sides, the marinade ingredients are mixed, the fish is coated, and left to marinate for 30-40 minutes.
Bake on a baking sheet greased with vegetable oil together with the marinade for 40-45 minutes at a temperature of 160 degrees.
Fifteen minutes before the end of cooking, add a knob of butter into each cut. The prepared vegetables are cut into halves: tomatoes, eggplants, zucchini into strips, bell peppers into large strips, and large mushrooms into halves.
Sliced vegetables are brushed with vegetable oil and baked on a baking sheet in the oven at 180 degrees Celsius for 10-15 minutes. Salt is added.
When serving, the baked fish is garnished with vegetables, herbs, and lemon slices.
