Ingredients:
• 1.2-1.4 kg of pike perch,
• 2 carrots,
• 2 onions,
• 1 sweet pepper,
• 3-4 tablespoons of vegetable oil,
• 0.5 cups of grated cheese,
• 0.5 lemon for marinating,
• 0 1 spoon of chopped dill,
• salt,
• ground black pepper
• For serving 0.5 lemon.
Preparation:
We clean the fish, remove the gills and guts, rinse, make holes in the flesh from the inside and rub with salt, pepper, vegetable oil and lemon juice.
Let it marinate for 0.5–1 hour.
Peel the vegetables, grate the carrots on a coarse grater, cut the onion into half rings, and the pepper into strips.
Saute the prepared vegetables until soft in vegetable oil, add cheese, sour cream, chopped herbs, salt to the mixture, and mix.
Stuff the fish with the resulting mixture. Place the fish belly-down on a greased baking sheet, brush with vegetable oil, and bake at 160-170 degrees Celsius for 35-40 minutes.
When serving, garnish with herbs and lemon.
