Sea bass with mushrooms

A light meal can be prepared for lunch or dinner.

Ingredients

• sea ​​bass 400 g
• champignons 400 g
• lemon juice 4 tablespoons
• vegetable oil 5 tablespoons
• freshly ground black pepper to taste
• salt to taste
• seasoning for fish to taste

Directions

1. Defrost frozen sea bass in the refrigerator for 6 - 7 hours. Drain the water. Peel the fish from the scales, cut out the fins, wash, dry with a paper towel.
2. Salt and pepper the perch. Drizzle with lemon juice, 2 tbsp. l. vegetable oil, sprinkle with seasoning for fish. Let stand for 10 - 15 minutes.
3. Rub the champignons. Sprinkle with salt, pepper, pour over 2 tbsp. l. vegetable oil, mix, let stand for 10 minutes.
4. Grease a baking sheet with 1 tbsp. l. vegetable oil. Place sea bass and mushrooms. Put a baking sheet with fish and mushrooms in the oven, preheated to 180 degrees, for 25 - 30 minutes.
5. After the time has elapsed, remove the baking sheet from the oven.
6. Put sea bass and mushrooms on a dish, garnish with herbs and vegetables.
7. Serve the dish to the table. Bon Appetit!