Pickshaw baked in oven with vegetables

Method

1. 01

   Defrost the carcass. Then disembowel, peel off scales, trim fins and wash in cool water.

2. 02

   Rub the fish carcass with salt and rosemary. Spray a quarter of lemon. Inside, put a couple of branches of greenery: dill and cilantro.

3. 03

   Eggplant wash, trim the butts and cut in large pieces, as in the photo.

4. 04

   In the pan, warm up 2 tablespoons of olive oil and lay out the onions sliced with thick semi-rings. Lightly roast it to transparency, about 5 minutes on medium heat.

5. 05

   Add to the pan to the onions a largely sliced eggplant and tomato. Roast all this stirring for about 5 minutes. When the vegetables give juice, increase the fire and cook for another 5 minutes.

6. 06

   And we're going to have a mix of vegetables, like the one in the picture.

7. 07

   The baking form must be smeared with olive oil, I usually do this with a culinary brush. We put on the bowl the haddock with vegetables. The oven is heated to 200 degrees and we remove our dish there for 30-40 minutes.

8. 08

   5 minutes before the preparation of the baked haddock, sprinkle the contents of the form for baking with finely grated cheese.

9. 09

   Our great, and most importantly, delicious and healthy dish is ready to eat. You can call everyone to the table and serve fish with white semi-sweet.