| Prep Time | 60 minutes |
| Cook Time | 45 minutes |
| Servings |
Ingredients
Sauce-marinade
- 150 gram Yogurt
- 1 teaspoon Lemon juice
- 1 teaspoon Lemon zest
- 1 twig Dill
- 1 twig Parsley
Fish
- 1 piece Mackerel
- 1 piece Eggplant
- 1 piece Tomato
- Salt (to taste)
- 20 gram Cheese hard
- 1 tablespoon Vegetable oil
Ingredients
Sauce-marinade
Fish
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Instructions
- First you need to prepare yogurt in advance. To do this, in a special container you need to pour 0.5 liters of milk. Add 1/2 sachet of leaven and mix thoroughly for 2-3 minutes.
- Close the container lid and shake the contents again. In a special thermos pour boiling water to the specified mark and place it in a container with prepared milk. Close the lid of the thermos and leave for 6-10 hours. It is best to make yogurt in the evening. You'll have a nice yogurt by morning. In order to make a thick yogurt you need to use milk with high fat, as their milk 3.2% fat drinkable yogurt turns out.
- Prepare marinade sauce: mix yogurt, lemon juice, zest, chopped dill and parsley. Mix thoroughly.
- Gut the fish and rinse thoroughly. Grate with salt and marinade. Wrap in foil and leave for 1 hour.
- Prepare the filling: wash the eggplant and tomato and cut into cubes. Heat some vegetable oil in a frying pan. Put the vegetables and simmer until soft. Salt and stir.
- Fill the fish with cooked vegetables and again liberally lubricate with marinade sauce. Wrap in foil and bake until ready (about 40-50 minutes) for 5 minutes until ready to deploy foil, sprinkle the fish with grated cheese and bake until Golden brown.
- Serve warm with vegetable salad or any garnish.
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