Pike perch with tomatoes and cheese

To prepare zander you need:

Pike perch – 1 fillet (approximately 400 g)
Suluguni cheese – 200 g
Tomato – 2 pcs.
Olive oil – 2 tbsp.
Salt, pepper – to taste

Pike perch fillet cut into 4 parts, sodium pepper, salt and olive oil, let stand 5-7 minutes. Cut each tomato into 4 thick mugs, put it in a greased form, put a piece of fish on each circle, and the remaining tomatoes on it.
Preheat oven to 220 ° C and send there a baking tray with fish for 7-10 minutes. Take out, sprinkle with grated suluguni and send back to the oven, under the grill, for another 3-5 minutes to melt the cheese and turn golden. Serve immediately. Enjoy your meal!