Prepare the ingredients. The photo lacks salt, honey, spices. If chum salmon (can be replaced with trout) frozen, you must thaw naturally. Wash, cut into pieces (not finely) and dry on a paper towel. Figs wash, dry, cut a little tip, make a cross incision and break into 4 pieces. Vegetable wash, clean. Onion cut into half rings, eggplant cut into rings (remove the skin at will and as needed), bell pepper (or any sweet) - arbitrarily big pieces, the tomatoes in half rings (optional pre-obessmolit), finely chop the garlic. From lemon to cut a few rings (the number of pieces of fish). And squeeze a little lemon juice. Honey, if thick, then melt. To prepare the spices. I used black pepper and the mixture of "Provence herbs". You can use spices of your choice.

The form slightly greased with vegetable oil (I had sunflower refined "IDEAL")

On the bottom of the form to lay slices of figs. Each slice of the figs pour honey.

Now to put the pieces of chum salmon, previously a little sprinkle them with salt and ground black pepper. And put slices of lemon on each piece of fish.

Continue to expand in this order: onion, eggplant, bell pepper, chopped garlic, slices of sweet pepper. Each layer add some salt and a little sprinkle spice mixture "herbes de Provence". After sprinkle with a little lemon juice. On top lay the tomatoes, sprinkle them with spices. And the last pour vegetable oil (about 3 tbsp)

The form to set the convection oven. I put on a medium grill and install the expander ring.

The top of the form close foil (one layer). To include convection oven. The temperature of 235 degrees, the fan speed - high, time 50 minutes. For 10-8 minutes before the end remove the foil and bake until the end of the program.

The finished dish sprinkle with chopped fresh herbs (optional).

Placing portions on plates, fish and vegetables to water formed during the roasting juice.