Trout baked in foil.

Lemon 1 pc.
Dill or parsley 20-30 c.
I have the salt, lemon pepper,
Provencal herbs to taste
Soy sauce to taste

Cooking “stuffing” – wash and cut into half rings lemon. Its amount depends on the size of fishes, enough for the average halves.

My greens. I usually use what is available – today was available dill. If there is parsley, and it is possible, but you can all together. It all depends on your taste preferences. No less tasty it obtained with rosemary, thyme, tarragon, basil, and even cilantro. In any case, from the green is only the flavor, after cooking because it will need to pull out and throw it away.

The abdomen rub with salt, pepper (I have a lemon), Provencal herbs. Put slices of lemon and herbs.

Then we raise the carcass and carefully pour into it a little soy sauce (1-2 tablespoons). Never mind that he will pour out on the foil – so saturated with fish from the outside.

Prisalivaem carcass outside, cover with a layer of foil, connect and twists the edges. Several times I tried to bake trout in the sleeve – the taste is the same.

Ideal leave the fish to marinate for at least 30-60 minutes. Then put it on a baking sheet and place in oven preheated to 400F degrees. Depending on the size of the fish time to 20-30 minutes baking required.

During this time, you can prepare a side dish. You can use any on your taste, I like trout with mashed potatoes or rice. Prepare fish extract from the foil, remove the “stuffing”, carefully separate the fillets and serve.

форель запеч в фольге


You can leave a response, or trackback from your own site.

Leave a Reply