Carpathian baked trout

Carpathian baked trout Recipe

Essential ingredients

• Trout

  700 g

• Potatoes

  400 g (1 pieces)

• Lemon

  150 g (1 pieces)

• Parsley

  20 g (1 cup)

• Butter 82.5%

  60 g (½ tbsp)

• Olive oil

  20 g (½ tsp)

• Tomatoes

  300 g (1 pieces)

Ingredients to taste

How to make

Please follow the next steps:

1. 1

   Scale the fish, remove the gills or cut off the head completely, trim the fins and tail with scissors. Then cut the belly of the fish, wash thoroughly under running cold water. In a small bowl, mix salt and ground black pepper, mix well. Then, with the prepared mixture, rub the fish, inside and out.

2. 2

   Cut the lemon in half, divide one half into 2 parts. Cut one quarter into thin slices, and from the second quarter squeeze the juice into a separate small container. Now to the lemon juice, add olive oil, mix thoroughly. Rub the fish with the prepared mixture, again, inside and out.

3. 3

   Wash and cut potatoes and tomatoes. Salt it and put it together with the fish on a baking sheet.

4. 4

   Make several (approximately 5-6) incisions on one side of the fish. In each incision, place a small piece of butter and a slice of lemon.

5. 5

   Rinse the parsley greens well, then chop finely. Mix the chopped greens with the remaining lemon slices, then fill the belly of the fish with them. Wrap the fish tightly in foil.

6. 6

   Preheat the oven to 180-200 degrees, then place the pan with the fish in it. Bake the fish for about 30-40 minutes.

7. 7

   Remove the finished fish from the oven, cool slightly, and transfer to a serving dish.