Barabulka with Tomatoes

Remove the scales and guts from the fish. Rinse and dry the mullet.

Cut the cherry tomatoes in half.

Slice the tomatoes into wedges. Peel two cloves of garlic, leaving the rest in their skins.

Crush the peeled garlic and mix it with the tomatoes, sprigs of rosemary, olive oil, remaining garlic, season with salt and pepper.

Place the fish in a baking dish, arrange the tomato mixture around it. Put it in a preheated oven at two hundred degrees Celsius and bake for twenty minutes. Serve immediately.