Fish in Bulgarian with garlic

Description

So the fish cooked by my grandmother. It turns out very tasty, juicy and flavorful! Is prepared pretty quickly! And on the table looks elegant and beautiful!

Ingredients

Pelengas

600 g
Garlic

3 tooth
Salt
Black pepper
Vegetable oil

1 Tbsp

Cooking

Clean fish. Remove the scales, guts, remove the gills. If the fish are preparing for the festive table, then head to leave (so it looks better), if the daily table, a head to remove.

Across the carcass on both sides make transverse incisions at a distance of 2 cm from each other. Hold the knife at an angle of 45 degrees. The depth of the incision approximately 1.5-2 cm.

Sprinkle with salt and pepper the fish on the skin, in the belly and shared a bit on the cuts.

Garlic cut into thin slices and insert into the cuts.

Vegetable oil to grease the pan. Put the fish and brush the top layer of skin with vegetable oil. I had some boiled potatoes and I decided to bake along with the pelengas.

Bake for 25-30 minutes at 180-200 degrees

To carefully cut portions of the piece have a pair of scissors to cut the ridge and then a spatula to separate the pieces. Here are the portions we had on the table. Help yourself! Bon appetit!

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