Prepare all the ingredients. The dough in advance, remove from the freezer to defrost (read what the manufacturer says the test on the packaging).

Clean fish from the scales. Well clear of the innards, remove the internal fat (if any), remove the gills. Outside the fish a little salt to pritrusit spices for fish (or ground black pepper). Set aside.

Prepare the filling for the fish. Garlic, rosemary, crushed, onion cut into half rings. Rosemary is one of the important components. It gives a unique flavor.

Fried garlic with rosemary on a high flame for about half a minute before the strong aroma. Add the onions and continue to simmer for another 3 minutes on medium heat.

Add the juice of half a lemon.

Then a sweet sauce and continue to simmer until tender, or until the onions are soft. About sauce: it is sweet, it is very important in this recipe. So stock up in advance to them (my company Kikkoman sauce Yakitori). But if You are an advanced cook, you could cook it themselves on the basis of the usual sauce + sugar + starch. Ready stuffing put into a separate bowl and wait until depart olive oil. The oil is carefully drained off, but not pour – it is still useful to us at the end of cooking.

Lay the fish on the ready dough and stuffed with filling.

Approximately so the fish will be on the test.

The top piece of dough to cover the fish. With your fingers press the dough along the contour of the fish. Excess dough is cut. Edges carefully zasiyaet to anything tasty during cooking, do not run away :) with a knife Make punctures in the test. Put into the oven for about 40 minutes at 180 degrees.

When the dough will acquire a brown color, brush it with oil, what is left of the toppings, and pop them into the oven for another 5 minutes. Now BLANCA is READY!!!

The dough turns out very tasty, so the need for bread on the table at once disappears. By the way, this fish does not need any side dish, is that fresh vegetables and greens. Bon appetit!