Trout baked in foil is a very simple and tasty dish. And what is important: during cooking in foil, all its useful properties are preserved in the fish. Boiled or fried potatoes are perfect for garnish with trout.
It is necessary
-
- fresh trout;
- butter;
- fresh parsley;
- lemon;
- butter;
- vegetable oil;
- ground black pepper;
- coarse salt.
Instructions
Step 1
Clean fresh trout weighing about 500-700 grams (but not more than 1 kilogram), remove the gills, gut and rinse thoroughly under water both inside and outside. Dry the carcass lightly with a paper towel. Combine one teaspoon of coarse table salt and half a teaspoon of freshly ground black pepper and rub this mixture over the fish.
Step 2
Take half a lemon and cut it in half. Cut one quarter of the lemon into thin slices, and squeeze the juice from the second. Mix one tablespoon of vegetable oil with lemon juice and rub the fish with the resulting mixture. Put the foil on a baking sheet and place the trout prepared for baking on it. Make 5-6 oblique cuts on the side and insert into each a lemon wedge and a piece of butter (5-10 grams each). Wash 6-7 parsley sprigs, dry and chop finely. Combine the herbs with the remaining lemon wedges and fill the belly of the fish with them.
Step 3
Wrap the trout in foil. Preheat the oven to 180-200 degrees and place the fish in it. Bake, depending on the weight, for 30 to 40 minutes. About five minutes before cooking, take out the baking sheet with fish, carefully fold back the foil on top and put it back. This is done to brown the trout a little. Readiness can be easily checked by piercing the fish with a toothpick, if clear white juice stands out, remove from the oven. Place the cooked fish on a plate and serve with a side dish (for example, country-style potatoes), sprinkled with finely chopped fresh herbs or drizzled with creamy sauce.
