Capelin with vegetables in the oven

We defrost the capelin in advance by putting it on the bottom shelf of the refrigerator. Thawing in a natural way, the fish will retain most of its useful properties. We cut off the head and fins. We clean out the insides. Be sure to remove the black film from the inside of the abdomen. Thoroughly wash the fish in cold water. We dry it with paper towels.
At this stage, turn on the oven at 220 degrees, let it warm up.
Prepare the vegetables. Onions are cut into thin rings or half rings.
Wash vegetables and peel them. Potatoes are cut into circles 0.5 cm thick. Carrots are coarsely three on a grater, but this is not essential. If you want, cut it into cubes or rings.
Cut the tomato into thin rings.
Back to the fish. Rub it on all sides with salt, black pepper. If desired, add suitable spices. For example, it is good to season the fish with ground turmeric. It will decorate the appearance and taste of the dish.
In the belly of each fish, you can put one sprig of fresh dill, thyme or parsley. The greens will enhance the flavor.
The baking dish (I have a glass one) is lubricated with sunflower oil.
We lay out the potatoes first. We distribute carrots and tomatoes on top. Add a little salt and pepper to taste.
On a vegetable pillow we lay an even layer of capelin.
We put the onion last.
Pour about 30 ml of boiled water. Or pour pre-cooked vegetable broth. But keep in mind that with it the dish will be fatter.
Cover the mold with foil. Bake for about 20 minutes. Remove the foil and return it back to the oven for another 10 minutes. We try potatoes. If it is soft, the dish is ready. Sprinkle with chopped herbs and immediately serve on the table while it is hot.
Capelin with potatoes turned out to be moderately juicy, not greasy, appetizing and satisfying. An ideal addition would be a vegetable salad or prepare garlic sauce. Bon appetit!