Lin, stewed with wine and champignons

My fish, we clean it. Gutted. We cut into small pieces. Solim, pepper and pour the juice Ingredients:

• Lin - 1-1,5 Kilogram
• Onions - 2-3 pieces
• Champignons - 0.5 Kilogram
• White Wine Table Wine - 1,5 Cups
• Vegetable oil - 5-6 Art. spoons
• Flour - 1-2 Art. spoons
• Salt - 1.5 teaspoons
• Mixture of peppers ground - 2-3 Pinch
• Lemon - 1 piece
• Greens of parsley, dill - 50 Grams

Instructions

My fish, we clean it. Gutted. We cut into small pieces. Solim, pepper and pour juice half of the lemon. Mushrooms and cut into roasts. We clean and shinkuem onions. Fry mushrooms and onions with vegetable oil. When the water from the mushrooms evaporates and they begin to fry - add a little flour and mix everything thoroughly. We hold on fire 1-2 minutes. We rub a peel with a lemon. We put the fish in the baking dish. On top of the fish lay mushrooms with onions. Pour wine with lemon zest and put in a preheated to 180 degrees oven for 40-50 minutes.

Servings: 4-5