Trout baked with onion and parsley
The combination of parsley and onion in lemon juice turns out to be an excellent filling to bake the fish. The onion won’t get mild much but will add needed aromas to the fish. We like it very much. And it is so healthy!
4
portions 
Ingredients:
- Eviscerated trout – 1 pc (I had 1.5 kg);
- Onion – 1 pc;
- Parsley – a big bunch;
- Lemon – 1 pc;
- Salt, black ground pepper.
Step 1
Wash out the fish inside and outside. Dry it with paper towels. Sprinkle with salt and pepper inside. Do not overdo inside.
Step 2
Finely chop the onion. Add to the bowl.
Step 3
Then finely chop the leaves of parsley and send to the onion. Mix up, add salt, pepper and squeeze the lemon juice. Mix up again.
Step 4
Tear two pieces of foil alongside the fish plus 10 cm spare from each side. Put overlapped foil leaves on a table. Arrange the fish.
Step 5
Fill the fish inside with onion and parsley.
Step 6
Wrap the tail and head first, then sides. Make a joint on top. Put into the baking pan with edges. Even with 2 foil leaves the juice will definitely come out.
Step 7
Put to the oven pre-heated until 180 degrees for 40 minutes. Take out and open the foil. Be careful!
Step 8
Remove the skin and serve to the table.
Bon appetite!
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