Composition / ingredients
Step-by-step cooking
Step 1:
How to bake trout in the oven whole? First of all, prepare all the products that are specified in the recipe. It is better to take freshly caught fish or use frozen trout. If you have frozen trout, first of all take it out of the freezer and leave it at room temperature until it is completely defrosted. Peel the carcass from the scales and remove the gills.
Step 2:
Peel the onion from the husk. For the recipe, it is better to use red onions or shallots, with them the finished dish will turn out bright and appetizing. In addition, these varieties of onions have a milder taste and perfectly complement the fish. Rinse the onion, tomatoes and lemon under running cold water, dry with paper napkins. Cut the vegetables and lemon into thin circles, no more than 0.5 cm thick .
Step 3:
Cover the baking tray with baking paper, put half of the chopped tomatoes, onions and lemon on top in one layer.
Step 4:
Rinse the greens, dry them, cut them as finely as possible and send half to the vegetables. What kind of greens is better to take for baking trout? Dill, chives, thyme, basil or parsley are well suited. Sprinkle a little salt and a mixture of ground peppers on top (you can also use garlic powder, dry basil, oregano and other favorite spices). Pour vegetable or olive oil evenly over the vegetables and lemon.
Step 5:
Rinse and dry the trout with paper napkins to get rid of excess moisture. Place the carcass on a baking sheet on top of the vegetables.
Step 6:
Send a few rings of onion, tomato and lemon into the belly of the fish, do not forget to add a little salt.
Step 7:
Put the remaining sliced circles on top of the fish. Spread the butter pieces evenly over the trout. Add salt to taste, sprinkle with peppers and leftover greens.
Step 8:
Put the pan in a preheated oven and bake the fish until cooked. The time and temperature depend on the capabilities of your oven. I baked for 30 minutes, used the "top-bottom" mode, and set the temperature to 220 degrees.
Step 9:
Done! Serve until it cools down.
Step 10:
Trout is also very tasty when chilled.
Bon appetit!
Choose juicy but dense tomatoes. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Trout - 97 kcal/100g
- Smoked trout - 132 kcal/100g
- Boiled trout - 89 kcal/100g
- Lightly salted trout - 186 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
