The combination of tomatoes and eggplants gives the perch a spice. And the addition of sweet pepper will form a very simple composition of flavors. The result is a healthy, balanced and tasty dish. As a side dish, crumbly rice porridge is suitable for such a perch.
It is necessary
- - 700 g perch fillet;
- - 2 eggplants;
- - 2 tomatoes;
- - 1 sweet pepper;
- - 1 lemon;
- - 4 tbsp. tablespoons of vegetable oil;
- - 2 tbsp. tablespoons of flour;
- - black pepper, salt.
Instructions
Step 1
Wash the eggplants, cut off the ends, cut into slices, salt, and bread in flour. Fry the eggplant mugs in vegetable oil until golden brown.
Step 2
Rinse the perch fillets, cut into portions. Sprinkle with pepper and salt, and season in flour too. Fry fish separately until crusty.
Step 3
Now rinse the lemon, carefully cut the zest, cut it into thin strips, scald with boiling water, dry, fry in vegetable oil.
Step 4
Remove seeds and stalks from bell peppers, chop thinly, add to lemon zest, fry for 1 minute.
Step 5
Cut the tomatoes into 1 centimeter thick slices. Cut with a sharp knife so that less juice flows out of the tomatoes.
Step 6
Place the eggplants on plates and place the perch fillets on top. The next layer is mugs of fresh tomato. At the end, lay out the fried peppers with zest, and serve.
