Pike Perch Stuffed with Vegetables

Main Dishes | World cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Pike perch stuffed with vegetables

Ingredients

Perch - 7.1 oz
Fish Oil - 0.1 oz
Meyer Lemon Juice - 0 fl oz
Eggplants - 3.5 oz
Onion - 1.8 oz
Vegetable Oil - 1 fl oz
Tomatoes - 1.8 oz
Mayonnaise - 1.1 oz
Cheese Spread - 1.8 oz
Orange Bell Peppers - 1.1 oz

Step by Step guide

Step 1

First, clean the pike perch from scales and remove the gills, being careful not to damage the skin.

Step 2

Then, using a sharp knife, make a cut along the back from head to tail on both sides and remove the spine.

Step 3

Lay the resulting fillet with the tail and head on a baking sheet greased with vegetable oil.

Step 4

For the filling, dice the eggplant, onion, and bell pepper into small cubes and sauté in vegetable oil until semi-cooked, then add the finely chopped tomatoes. Season with salt and pepper to taste.

Step 5

Place the filling on the prepared fish, spread with mayonnaise, and sprinkle with grated cheese. Put in a preheated oven at 338°F and enjoy the unique taste after 20 minutes.