Kchuch from pestryushka

Place a layer of onion rings at the bottom of the clay dish greased with butter.

On top of it are slices of red tomatoes and finely chopped bell pepper.

Sprinkle with salt, red pepper, and add a few grains of black and allspice.

Place the processed pestrushka (cut large specimens into pieces) in a single layer on top of the vegetables, cover with a layer of sliced tomatoes, onions, tarragon greens, add pepper (black, red and aromatic), pour white grape wine over it, cover the dish with a lid, then grease the edges of the lid with dough and place the fish dish in a hot oven for 30-40 minutes.

Serve the fish in the same dish.