Baking trout in the oven in foil
Description
As a side dish for fish, rice with vegetables, Korean-style carrots, or fresh vegetables will work well. I recommend baking the fish together with quince—it will be a perfect combination. Before baking, marinate the trout in herbs and olive oil, then bake it in tightly wrapped foil for one hour. So, here's how to bake trout in the oven.
Instructions
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Step 1
1. Preparing trout is pure pleasure, and it always takes just a little time. If you're outdoors, the fish will have the "opportunity" to marinate longer, while at home an hour will be enough. So, pick the most beautiful fish, clean and gut it.
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Step 2
2. Prepare the marinade separately: mix the spices with sea salt and olive oil. You can add lemon juice to taste. Let the marinade sit for about 20 minutes, then rub it onto the fish.
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Step 3
3. Place the herbs in the cavity of the fish and let the fish marinate for at least an hour. Rub it thoroughly on all sides.
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Step 4
4. I always cook trout with the head on. Place the fish on foil and wrap it on all sides, sealing it well.
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Step 5
5. Steam should not escape during baking, so the fish can be wrapped in foil several times. Next to it on the baking sheet, I placed sliced quince, which goes well with trout, but this is optional.
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Step 6
6. Place the fish in a preheated oven at 180 degrees Celsius for one hour. Then, unwrap the foil and bake for another 10 minutes at 200 degrees Celsius. This is necessary to achieve a golden-brown crust.
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Step 7
7. You can check the fish at the head; if it's juicy and has a characteristic pink color, it's done. The bones should separate easily from the meat.
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Step 8
8. If you are cooking trout outdoors on a grill or over a campfire, you don't need foil. As a side dish, you can prepare rice, which goes perfectly with baked fish and quince.