Fish is cleaned of skin and bones, washed well, cut into portions and salted. Make a roux chopped onions, some tomatoes, diced potatoes, stew gently and dilute with fish broth. Allow to simmer. Add successively peppers, chopped garlic and cleaned tails chilies. Zalenchutsite cook until soft. The mixture is poured into a tray or small clay pots, add the fish and parsley and bake in the oven. On each piece of fish placed a slice of red tomato. Finally, pour the beaten eggs and cream and bake until lightly browned. Serve with lemon.