Trout stuffed with vegetables is a delicious and sophisticated dish that is suitable not only for an everyday menu, but also for a dinner party. It is quite simple to prepare this dish, but the trout turns out to be tasty and aromatic.
It is necessary
- - fresh tarragon (three branches);
- - large trout (one piece);
- - olive oil;
- - large onions (one head);
- - bay leaf and salt;
- - ground black pepper and peas;
- - large tomatoes (two pieces).
Instructions
Step 1
Peel the trout carcass thoroughly, cut the belly lengthwise, gut, then rinse. Leave the fish's head intact. Rub the inside and outside of the fish with salt.
Step 2
Peel the onion, rinse the tomatoes and cut into medium-sized slices. Put bay leaf, peppercorns and tarragon sprigs into the belly of the trout. Put chopped tomatoes and onions there.
Step 3
Spread enough food foil on your work surface, fold it once and place the stuffed trout on top of it. Sprinkle the fish with olive oil, sprinkle with ground pepper. Carefully wrap the edges of the foil and place the fish with vegetable filling for forty minutes in a well-preheated oven.
