Capelin gut to remove the black film inside (they are the cause of peculiar smell), a good wash. This step, unfortunately, not photographed, like a set of necessary products, because the soul was a family consisting of 4 people, three of whom are men, and terrorized me with a question: "When are we going to eat???" So, you know, not to the camera... Sorry, will fix :) Then prepare the marinade of lemon juice, olive oil, coarsely crushed pepper, peas, wine vinegar, crushed garlic, salt, chili sauce with garlic. I added a little lemon zest. Capelin mixed with tarragon, rosemary, herbes de Provence and marinade. Close with cling film and put into the refrigerator overnight (if you really want fish, leave to marinate for at least two hours).

Tomato for a few seconds, pour boiling water, then ice water, peel, remove seeds, cut into slices.

After a time marinating get our fish from the fridge, exempt from marinade and place in a baking pan, alternating with sliced tomatoes.

In the remaining marinade add the lemon juice, balsamic vinegar, crushed garlic, sugar. Pour this mixture capelin. Sprinkle with chopped parsley and chopped almonds. To put bake for 5-7 minutes (until the fish changes color) in a very hot oven at 200 degrees (the author recommends at 250 - I'm afraid). 5-7 minutes to get the pieces out of the oven, sprinkle with cheese and put back at the top level. Bake for 5 min.

Capelin are ready sprinkle with chopped parsley and serve.

Fish for this recipe turns out very unusual and fragrant. I can't tell you that this is the capelin. The taste, however, resembles an expensive marine fish. Good both hot and cold. You can take with you on nature as a snack. The specified quantities of food enough to feed dinner to my family of 5 people for 2 days. Prepare you a fish - and well-deserved compliments from the household provided to you. Bon appetit to you, my dear!