Our ingredients are.

A good place to start, rinse the carcass perch, good gut, again, rinse thoroughly under running cold water. Dry the fish with a cotton kitchen towels. Then with a sharp knife make by its side a small transverse incisions. RUB the fish with salt and spices inside and out. Leave for 20 minutes, to really soak in the salt.

And meanwhile, cut into thin slices tomato, onion and half a lemon. And immediately, make the sauce: squeeze the lemon juice from the second remaining half and mix with the mustard.

The fish put on the foil sheet. In each previously made cut carcasses lay lemon wedge, onion and tomato. And then cooked the sauce coat the walleye on both sides.

The remaining slices of tomato and scatter onion over the fish, lay on top of sprigs of fresh, pre-washed parsley.

Wrap the foil and place the fish on a baking sheet. Preheat the oven to 200 degrees, then place it in a pan with walleye in foil. Bake for about half an hour. And around 10 minutes until cooked fish, open foil, so that it should be browned.