You will need
    • pelengas - 1.5–2 kg;
    • onions – 2 pieces;
    • lemon – 1 piece;
    • garlic – 6-7 cloves;
    • tomato – 1 piece;
    • Bulgarian pepper – 1 piece;
    • potatoes – 6-7 pieces;
    • dry herbs – rosemary
    • oregano
    • Basil;
    • greens fresh;
    • butter - 20 g;
    • salt
    • black pepper.
If the fish is frozen, then defrost it in advance on the bottom shelf of refrigerator or at room temperature. Rinse the carcass, clean off the scales, kitchen scissors cut off all the fins. Make a cut on the belly and gut the insides. Rinse the fish under cold running water. On the sides of the carcass with a sharp knife make deep incisions parallel to the ribs, salt and pepper the fish inside and out.
Vegetables wash. Pepper remove seeds and partitions, cut into strips. Onion, lemon and tomato cut into half rings. Peel potatoes, cut into round slices. The garlic cloves cut in half. Fresh herbs chop finely.
The lemon slices and half the garlic cloves put into the incisions you made in the sides of the fish. The remaining lemon and mix with half a chopped onion, add tomato and bell pepper, put herbs, fresh and dry. Mix all, add salt and pepper. This vegetable mixture stuff the fish abdomen.
Mix the sliced potatoes with the remaining onion, chop it in small pieces butter. Season with salt and pepper. Put it in the sleeve for baking or on a sheet of foil. From the top, on potato "cushion", put the fish on its side with the vegetables from the abdomen fell out. Tie it up or wrap the fish in foil, leaving enough empty space.
Place the bag with the fish on a baking sheet and place in oven preheated to 200oC. Cooking time – 25-30 minutes. Then remove the pan, let the fish still stand up in a sealed bag for 5-10 minutes, then open it and put baked pelengasa on a large platter, sprinkle it with fresh herbs. A glass of dry white wine here would be superfluous.