Mullet in the oven with potatoes

Mullet is a white sea fish, not too expensive, but at the same time very tasty. It is suitable for various dishes - it can be fried, grilled, baked and stewed. This recipe suggests baking this wonderful fish on a vegetable pillow. Like any fish, mullet is cooked very quickly, because potatoes and green tomatoes (if desired, you can not use) need to be cut as thin as possible. Otherwise, there is a risk that the potatoes will remain raw or, on the contrary, the fish will lose its shape, will fall apart.

Starting to cook the dish, first of all we clean the mullet. After making an incision on the stomach, remove the insides, rinse the fish well under running water, and then blot it both inside and outside with a paper towel. Turn on the oven to warm up to 180 degrees Celsius.

Thoroughly wash the lemon with warm water (this is important because citrus fruits are treated with special substances so that they are stored longer), wipe with a towel and cut into thin slices. We put a few slices inside the fish, put 1-2 sprigs of fresh thyme in the same place.

Wash the potatoes, peel them and thinly cut them into circles. My green tomatoes (if it is decided to use), cut out the stalk, then cut the tomato into thin circles as well. Peel the red onion, cut it into the same thin circles.

Pour half of the olive oil on the bottom of a large baking dish, then spread the potatoes with a layer so that the circles run over each other. Put tomatoes between the potatoes. Spread onion slices on potatoes, as well as prepared fish, sprinkle with thyme sprigs. You can put them whole or grind them. We leave a little to decorate the finished dish. Pour the remaining olive oil over the fish and vegetables, sprinkle with salt and ground black pepper, which, preferably, should be freshly ground.

We put the form with the future dish in the oven that has had time to warm up, cook everything together for 20 minutes. After removing the mold from the oven and serve the fish on the table hot, garnished with thyme.

Bon appetit!