To cut salmon: Wash the fish in cool running water. Then gut it and clean from the scales (I clean the bag, what would the scales scattered on the kitchen) and rinse again. Remove gills. With scissors cut off all the fins. Wipe the fish with paper towel, lay it on its side and cut with scissors small bone from the ridge. Then with a sharp knife, separate the fillet from the ridge on both sides, be careful not to damage the skin! Cut the spine with kitchen shears as close to the fish head. Then, separate the spine from the pulp, and simply pull the backbone out of the fish, cutting with scissors at the skin. Cut with a knife small bones, separating them from the fillet, then remove any remaining small bones with your hands or with tweezers. Will the skin and meat. Expand the fish, drizzle with freshly squeezed juice from half of a lemon, salt, pepper and sprinkle with seasoning for fish.

Toppings: Peppers cleaned of seeds and cut into strips. Peel the onion and cut into half rings. The peppers and onions season with salt and pepper, add 4 tablespoons of olive oil and slightly fry in the pan for 5 minutes.

Spread the filling over the prepared fish

to close the second half.

Wrap in foil, leaving the top open and put in a baking dish.

The best form to take which will serve as a delicious juice very much!

Bake in preheated oven at 190 worth 20 – 25 minutes for every 500 g. weight. I baked 60 minutes, look at the appearance, until Golden brown.