1 trout
1 medium-sized potato
1 carrot
100 g of mushrooms
2 medium-sized tomatoes
3 sweet green peppers
4 tbsp. of olive oil
50 g grated kashari cheese
7-8 shallots
4 cloves of garlic

Coat an earthenware pot with 2 tbsp. of olive oil. Peel the tomatoes and shallots, cut them into rounds and put them
into the tray. Gut the fish and lay it on top of the tomatoes. Chop carrots and potatoes into cubes and boil them for 10
minutes. Dry them and place around the fish. Stem the mushrooms and cut them into two pieces, and mix them with other vegetables in the tray. Add cloves of garlic in whole. Pour over the rest of the olive oil into the dish and sprinkle salt and black pepper. Cover it with an aluminum folio. Bake for 20 minutes in an oven preheated to 180 °C. After taking the dish out of the oven, add kashari cheese on top. Then uncover the tray and bake for another 10 minutes in
the oven’s grill mode. Saucy and crispy trout with vegetables is now ready. Serve with a pinch of parsley on top.