Perch, baked in the oven with vegetables

On the bottom of the form for baking put a Bay leaf. Peeled carrots and potatoes cut into thin circles. Slice the onion half rings. Then cut the tomato round slices.

Put half of the potatoes in the form in one row. The next layer put the sliced carrots and onions on top. Now spread evenly on the surface of half of tomato and greens. The final layer lay perch fillet. Salt and pepper the dish.

Now put layers of the remaining vegetables in the reverse order: tomato, greens, onions, carrots and potatoes. Through each layer a little salt to the dish.

Lightly fry in a pan the flour. Cheese RUB on a grater. Mix the sour cream with toasted flour and half the grated cheese, mix well. Add a little salt and pepper and mix again.

Pour the resulting layers with this mixture and remaining half of cheese and sprinkle on top. Bake the dish in a hot oven (220 degrees). Once formed Golden brown, reduce oven temperature to 150 degrees. The dish is ready once the vegetables are tender and are easily pierced with a fork or knife.