River trout is not just a very tasty fish, it is also very useful for our body. But above all, this fish is a versatile product that can be prepared in many ways. It can be fried, baked, grilled, stewed with vegetables, boiled, boiled into various soups and in all these dishes it will be incredibly tasty. Today we will look at one of the most common ways of cooking it - in the oven in foil.
Ingredients:
River trout - 400 g
Green onion - 2 feathers
Cilantro - 5 branches
Dill - 2 branches
Garlic - 1 clove
Lemon - 0.5 pcs.
Sea salt - to taste
Ch.m. pepper - taste
Olive oil - 1.5 tablespoons
Preparation:
1. Prepare foods on the list. Rinse the herbs under running water, dry.
2. Clean river trout from scales, remove entrails and gills, wash the fish, dry with paper towels. Now salt / pepper it on the outside and inside, pour lemon juice on all sides, also grabbing the inner abdomen. Leave to marinate for 5 minutes.
3. Line a baking dish with foil, glossy side up, brush thoroughly with olive oil, and place trout on top.
4. Put cilantro, green onions, dill and a clove of garlic in the belly of the fish, arrange the herbs so that they fill the head of the trout.
5. Pour lemon juice on the skin a little more, salt and pepper again, cover the fish on both sides with foil. Preheat the oven to 180 degrees, place the baking dish in it and bake until tender, 20-25 minutes. Five minutes before the end of cooking, raise the oven temperature to 200 degrees, unfold the foil and turn on the convection. The skin of the trout needs to be thoroughly browned to make it crispy and tasty, otherwise it will be a little rubbery and pale, here to your liking.
6. Serve cooked baked river trout with fresh vegetable salad or your favorite side dish. Boiled rice and mashed potatoes are ideal.
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