Pike perch baked in breadcrumbs with vegetables

Ingredients

• 1 zander weighing 1.2 kg
• 50 g white bread crumbs
• lemon
• butter - 50 g
• 4 sprigs of parsley
• salt
• garlic - 3 cloves
• 1 small pumpkin
• zucchini - 1 small
• 2 sprigs of dill
• vegetable oil

Cooking

Step 1

1. Gut the pike perch, making a longitudinal incision along the abdomen from head to tail, rinse thoroughly. Clean the fish from scales 2. Remove the head. Rinse the fish again inside and out. Put it belly up and cut the costal bones on both sides with a small knife. Open the fish like a book. Making small cuts, remove the backbone, ribs and large bones. 3. Squeeze juice from a lemon. Wash parsley and dill, dry and chop very finely. Peel and cut the garlic into small cubes, 0.5 tsp. set aside the garlic. Mix the remaining garlic with chopped herbs and bread crumbs. Add 3 tbsp. l. vegetable oil and 1 tbsp. l. lemon juice. Mix. 4. Preheat the oven to 160ºС. Cover the baking sheet with a non-stick mat. Lay out the fish and generously grease with bread mass. Bake 30 min. 5. Prepare a vegetable side dish. Clean the pumpkin and zucchini from the skin and seeds. Cut the pulp into strips. Boil in boiling salted water for 3 minutes, discard in a bowl of cold water. After 1 min. drain the water. 6. Put butter for 10 minutes. into the freezer. Make a few "curls". With the remaining oil, fill the "spaghetti" of zucchini and pumpkin. Put the finished fish on a dish. Put "curls" of oil on top. Separately serve a side dish.