Red-eye in the oven

First you need to do fish:

1. Defrost the red-eye, peel off the scales and insides, and wash.
2. Pour lemon juice, salt, rub with spices for fish.
3. Leave the fish to marinate for 15-20 minutes.

While the fish is marinating, you can start preparing vegetables:

1. Wash and dry the vegetables.
2. Cut the eggplant into rings 10 mm thick and add salt on both sides to remove the bitterness.
3. Tomatoes are also cut into rings of 10-15 mm.
4. Peel the peppers and cut them lengthwise into 4-6 pieces (depending on the size of the peppers).

Turn on the oven to warm up and continue cooking, which requires:

1. Wash off the salt from the eggplants and dry them.
2. Put the foil on a baking sheet and grease it with olive oil.
3. Put the eggplant and pepper in one layer on the foil.
4. Put fish on vegetables.
5. Spread the tomatoes in the next layer.
6. Wrap the fish and vegetables in foil so that the juice from the dish does not flow onto the baking sheet.
7. Put in a preheated oven and bake for 30 minutes.
8. Carefully unwrap the foil so as not to get burned by the steam accumulated in the envelope.

Serve the fish with a side dish of vegetables, watering the juice that was left in the foil.

Bon appetit!