Bulgarian 
Perch (fluvial) cooked
Clean and wash the fish. Then flavor it with the salt and the lemon juice. Chop finely the carrots and the onion. Steam them in a pan for 10 minutes and add the chopped dill. Fill the river perch with this mixture. Grease it with the olive oil. Wrap it in an aluminium foil. Put it into a pan and roast it in an oven for 30 minutes at 200°С/390°F. If desired, garnish with slices of lemon.