ROASTED SALMON WITH VEGETABLES

This dish can freely get the name "pleasure dish" or as we say in Macedonia, "merak tava". It is delicious and healthy, a complete hit. Lately I have been experimenting a lot with fish and I really want it to be more present on my table. This fish was large, weighing 1.2 kg (42 oz) without a head. You should have in mind that salmon is a drier fish with harder meat and this method of preparation is ideal for this type of fish although it requires a little longer preparation time. I used frozen fish, also keep in mind that if the fish is fresh, the roasting time is shorter. Fresh fish always has softer meat and it's always a better choice. But when you don't have one, frozen will be good too. You can apply this preparation method to all kinds of fish, just make marinade 1-2 hour before preparation if the fish isn't dry as salmon.Ingredients:

• 1200 g wild salmon (42 oz)
• 2 sliced large head of onions
• 2  sliced large carrots
• 1 larger flower of broccoli
• 5-6 cloves of garlic
• 7-8 dried prunes without seeds
• juice from 1 lemon
• 1 lemon chopped into circles
• fresh or dried parsley
• spices-salt, vegeta, basil, rosemary, black pepper
• olive oil
• half a glass of white wine

Preparation:

1. First, salt the cleaned fish nicely on the outside and inside. Make small incisions and pour the whole fish with the juice of one lemon, add some in the inside and then add oil, coat it nicely and leave the marinated fish covered in the refrigerator until the next day.
2. Before use, fry shortly the fish on both sides. Use the baking tray. Once fried, add the chopped vegetables and plums around the fish, add the spices, put the garlic in the slices and the lemon circles inside the fish and on top.
   
3. Add white wine and oil and place the tray covered with a lid or foil to bake at 250 C (490 F) degrees. After about 20 minutes, remove the lid and bake for another 20 minutes without the lid and a little reduced heat.
4. Serve with glass of white wine.

Cheers