Baked trout

Description

The recipe won't take much time. I like serving this fish with pieces of young roasted potatoes in butter and a fresh green salad. As you'll see, I don't use any additional spices for the fish. The point is that its flavor is too delicate to be overpowered by anything. Serve hot.

Instructions

1. 1

   Step 1

   I have gutted fish with head, and I will bake it whole. I thoroughly rinse the fish and make cuts about 4 cm long along the body, spaced 5-6 cm apart.

2. 2

   Step 2

   I wash the lemons and slice them thinly, chop the parsley. Into each slit on the fish, I insert a piece of lemon and sprinkle a little parsley.

3. 3

   Step 3

   I generously sprinkle the fish with Himalayan salt and ground pepper, drizzle it with olive oil, and also place a couple of lemon slices inside each fish.

4. 4

   Step 4

   Preheat the oven to 180 degrees. Place the fish on a baking sheet lined with parchment paper. You can put a few slices of lemon under the fish, if any are left.

5. 5

   Step 5

   Bake the fish for about half an hour. If you want to avoid a baked crust and keep it tender, cover the baking sheet with foil.