Perch in a slow cooker

2 servings
1 hour 40 min

Carcass preparation starts with defrosting if you've just taken fish out of the freezer. Then it must be cleared of scales.

Then they sweat the fish, removing everything from the inside, removing the head (if the carcass is headed), leveling the tail and removing the fins if desired.

Perch, especially of large sizes, can lose shape, crack, etc. , when cooking. Therefore, I, as usual in such cases, make small cuts in the carcasses on both sides.

Wipe the carcass with a napkin and rub it with spices and salt. Let the perch marinate in this marinade from a quarter of an hour.

I soaked a brush in oil and lubricated the surface of the perch with it. So it will become juicier, because the oil will become a kind of seal that will leave all the juices in the fish.

We will prepare the bowl of the slow cooker, lubricating its bottom with oil. I decided to line it with foil, greasing it with oil.

Before laying the carcass in the bowl, I inserted thin lemon wedges into the incisions made before.

Then we put the fish on the foil (or on the bottom of the bowl, but greased with oil), covering it with garlic, sprinkling with large breading and your favorite vegetables. We turn on the "baking" mode and wait an hour. The fish is taken out of the multi easily due to the corners of the foil. But do not immediately put the fish itself on a plate so as not to leave a delicate skin of perch on the foil or bottom of the bowl.