Method of preparation:

Parsley root, garlic and tomatoes are cut into slices, onions into rings. On both sides of the fish, cleaned of scales and entrails, make a few diagonal cuts. Place slices of vegetables, bacon, garlic, pepper, bay leaves, dill sprigs and parsley in these cuts. The fish are salted, put on the tray (if desired, add leek and carrot rounds), sprinkle with oil and put in the oven. From time to time they sprinkle themselves with the juice left by the fish. The fish is served hot or cold, sprinkled with greens.