You will need:
1 medium-sized heck;
1 onion;
1 leek;
1 tomato;
1 small carrot;
green parsley - 1 small bunch;
Thyme - 1 branch;
garlic - 3 cloves;
Butter - 40 gr;
Olive oil for frying;
white wine - 150 ml.
In a frying pan fry on finely chopped onions and garlic in olive oil, add carrots, grated on a large grater.
Tomato scalded with boiling water and peeled, cut and add to the pan. Sprinkle with chopped herbs, season with salt and put out with white wine for 10 minutes.
Preheat oven in advance to 200 degrees, put roast potatoes for roasting in the oven (or just a good potato). Potatoes for baking are baked quickly, for 35 minutes, other varieties can be baked longer. Try on the softness of a long sharp knife or fork. When the potatoes are ready, unfold the foil, make a cut with a knife cross crosswise and press on the edges.
In the fireproof form, lay out the vegetables, then cut the chopped fish, salt, sprinkle with chopped greens and put on top of each piece a small slice of butter.
25 minutes before the potatoes are ready, put the fish in the oven.
