Baked trout in foil. Video
Trout is a fish rich in vitamins and microelements. It contains omega-3 fatty acids that stimulate brain activity, regulate blood cholesterol levels, and strengthen the nervous system. Omega-3 acids are an excellent antioxidant that prolongs the body’s youth. Trout baked in foil retains its beneficial qualities to the maximum. And the taste of these dishes is worthy of gourmets.
Use fresh fish for cooking. If the trout has been frozen, defrost it at room temperature, covering it with cling film, to preserve its beneficial properties.
Ingredients:
– 2-3 medium-sized fish; – 3-4 large onions; – 3 lemons; – greens of dill and parsley; – salt to taste; – a mixture of peppers to taste; – some vegetable oil for greasing the foil.
Rinse the trout, remove the scales, gut, cut off the head and fins. Rinse the prepared carcass thoroughly again, pat dry with a towel. Cut the onion into rings, two lemons into slices, cut the third lemon in half to get juice. Chop the dill and parsley. Make transverse cuts in the trout carcasses, pour lemon juice on the fish, rub with salt and a mixture of peppers.
If the lemon is dipped in boiling water for 1 minute, then it will be easier to squeeze the juice out of it.
Place lemon slices, onion rings and chopped greens in layers in the belly of the fish. Spread the foil on a baking sheet, brush with vegetable oil. Lay the remaining onion and lemon slices in layers on foil, put the trout carcasses on top. Wrap the foil and bake the fish in an oven preheated to 180 ° C for 20-25 minutes. Serve delicious fish with boiled potatoes and stewed vegetables.
Trout baked on a bacon pillow
Ingredients:
– 1 trout 900 g; – 200-250 g of bacon; – 2 lemons; – 1 clove of garlic; 1/4 fresh red chili pod – 1 tbsp. l. olive oil; – parsley greens; – salt, a mixture of peppers to taste; – 150 g butter.
Rinse the trout, remove the scales, gut, cut off the fins. The head does not need to be removed. Cut the bacon into thin slices. Slice one lemon into 2mm half rings and squeeze the juice out of the other. Chop the parsley finely. Spread the foil on a baking sheet, brush it with butter. Place the bacon slices on the foil, leaving 2-3 for the fish.
Season the trout with salt and pepper, put the remaining pieces of bacon, a few half-rings of lemon, parsley and a small piece of butter in the stomach. Crush a clove of garlic, finely chop a fresh red chili pepper, add 1 tbsp. l. olive oil and 1 tsp. lemon juice. Mix everything.
Place the fish on the foil and spread the mixture. Top with lemon half rings and parsley. Wrap the foil and bake in an oven preheated to 190-200 ° C for 25-30 minutes. Serve the cooked fish with baked potatoes in their skins.