This is an easy-to-prepare dish that requires a minimum amount of products, incredibly tasty, juicy and beautiful.
It is necessary
- - one river carp;
- - two tomatoes;
- - one large eggplant or two medium sized;
- - two bell peppers;
- - three potatoes;
- - mayonnaise for dressing;
- - salt, ground pepper or seasoning from a mixture of peppers (possibly other seasonings, depending on preference).
Instructions
Step 1
We clean the fish: we take out the insides, gills, we clean off the scales (while leaving the fins). Rinse the carp under running water. Cut into portions without throwing your head away. Season the pieces thoroughly - salt and pepper, then pour over them with lemon juice. Leave for a few minutes for the fish to absorb the aroma of the seasonings.
Step 2
Next, we need a fairly deep container. We moisten the bottom of the container with sunflower oil and put the first layer of potatoes cut into circles into it. Do not forget to lightly salt the potatoes.
Step 3
Place the eggplants and tomatoes cut into small circles on top of the potatoes - these are the second and third layers, respectively. Next - bell pepper, cut into large rings. Salt abundantly, vegetables typically absorb a lot of salt during the cooking process.
Step 4
We spread the portioned pieces of fish, maintaining the sequence, so that in the end the shape of the fish is visible.
Step 5
Fill in the free space between the slices with slices of tomatoes, eggplant and pepper, and also place them along the contour of our shape in the same sequence as before - eggplants, tomatoes, peppers.
Step 6
Cover the top layer with mayonnaise.
Step 7
Preheat the oven to 200 degrees. It will take 45 minutes to bring the dish to full readiness (the main thing is that the potatoes become soft and baked, which means that the dish is ready). The fish becomes incredibly aromatic, absorbing the juice and aromas of vegetables. As you can see, preparing a dish takes a minimum of material costs and time.
