Roast fish with vegetables
Variation on the Bulgarian magazine Menu
2 fish fillets, with skin (trout, carp, salmon, other, 400-450 g)
½ teaspoon dried parsley and oregano
1 pinch of nutmeg
3-4 dried mushrooms
Salt and pepper
Oil and butter
Potatoes, rutabaga and green beans for garnish
Cut the carrot and eggplant into small cubes, chop the onion. Sauté over low heat in a little oil and water, also adding the mushrooms. Season with salt, pepper, parsley and oregano (the latter can be fresh).
Rinse the fish fillets and cut to obtain two identical pieces, slightly rectangular. Salt and pepper. Garnish one of the fillets with a thick layer of vegetables. Place the second one over (skin outside). Fix the roti with a kitchen string. Place in a baking dish, covered with aluminum foil or parchment paper. Put 2 pieces of butter over the fillets.
Roast the fish bundle at 200°C for 30 minutes. Meanwhile, prepare the garnish (of your choice). In my case, I had boiled potatoes and rutabaga, sautéed in butter and chopped dill. Also green beans, stewed in butter and seasoned with dried garlic, mint, salt and pepper.