Part of the Mexican mix frozen includes: green beans, corn, green peas, bell peppers, carrots. Vegetables included in the Mexican mixtures, contain large amounts of vitamins that are saved due to the technology shock freezing. But I, as a big fan of vegetables, even that wasn't enough for my meals, and I even added tomato and a few onions. So, let's begin! The hardest thing is to clean and gut the fish – predator (she has small scales and a very sharp needle on the fins)!! Just past the kitchen took my husband and I, so to speak, gave such a lesson!! ))) Then cut it into serving pieces 3 cm wide

Marinated in a mixture of olive oil, lemon juice, white pepper and salt. While we finish everything else, the fish is marinated.

Peel, wash, cut into cubes onions.

Olive oil roasted vegetable Mexican mixture along with the onions without letting them brown just a few moments. Salt. Add pepper to taste. No spices to add is not necessary, as the vegetables have a very rich bouquet of its flavors, very tasty! So it does not cost them anything to kill.

Cut the tomato. Add to the mixture when it is slightly cool.

The three cheese grater.

In the baking dish, evenly spread half of the vegetables. They have been fried in oil, so lubricating the bottom of the form is not necessary, in order to avoid excess fat.

Put on top of the perch.

Sprinkle with half of cheese. Then again, the vegetables and the top layer the rest of cheese.

Having been 35 minutes in a preheated 190 gr. the oven, our dish looks like this.

The fish is crispy, juicy and has absorbed all the flavors of the vegetables! Serve with mashed potatoes. I must say - the fish is sooo rich))

Bon appetit!