Trout is quite expensive, but it fully justifies itself with undoubted benefits and excellent taste. Whole trout baked in the oven looks especially appetizing and festive. In addition, this dish is so easy to prepare that even a novice cook can cope with this task.

Cooking features

It’s not easy to spoil a trout when baking it in the oven, but it’s still possible if you don’t know a few important rules.

• Trout should be thawed slowly, this can only be done in vivo. It is best to first leave it for several hours in the refrigerator, then take it out and leave it to completely thaw at room temperature. You can not defrost the fish in water or in the microwave, since in the first case, when baked, it turns out to be dry, in the second case - loose.
• It is enough to wash and dry the cut carcass before baking, blotting with paper napkins. If you have an uncut trout, then you will have to clean and gut it, cut off the fins, chop off the head and tail. After that, it is thoroughly washed and dried.
• If the trout is marinated before cooking, it will turn out even more tender and aromatic.
• Trout will be juicier if it is baked in foil with the addition of butter or sour cream. However, if you want it to be covered with a golden crust, the foil should be unrolled 10 minutes before the end of baking.
• Whole trout takes longer to cook than fillets or steaks, but still fairly quickly. Usually 30-35 minutes is enough - depending on the size of the carcass. In any case, you do not need to keep this fish in the oven for more than 40 minutes, otherwise there is a very high risk of overdrying it. This is what most often causes the baked whole trout to be dryish.

Some of the subtleties of roasting a whole trout in the oven may depend on the specific recipe.

Trout baked in the oven with lemon and parsley

• trout (carcass) - 1.5 kg;
• lemon - 1 pc.;
• olive oil - 40 ml;
• parsley - 50 g;
• salt, pepper - to taste.

Cooking method:

• Wash the carcass, dry it kitchen towel.
• Rub the salt mixture on the ground black pepper inside and out.
• Mix a spoonful of oil with juice squeezed from half a previously washed lemon. Spread the mixture on all sides of the fish. Leave to soak in it for 15 minutes.
• Fold a sheet of foil in half and place it on a baking sheet. Brush with remaining oil.
• Wash the parsley, put the sprigs, without cutting, inside the carcass.
• Place the trout carcass on a baking sheet. Make cuts on top.
• Cut half a lemon into halves of circles, insert them into the slots on the carcass.
• Cover the top with another sheet of foil, fasten the edges so that the juice does not leak out.
• Turn on the oven and, when it warms up to 200 degrees, put a baking sheet with fish in it.
• After 25 minutes, remove the baking sheet, remove the top layer of foil and return the baking sheet to the oven. Bake for 10 more minutes.

Before serving, trout prepared according to this recipe is best garnished with fresh herbs and lemon slices.

Trout baked whole in sour cream

• trout (carcass) - 1.5 kg;
• onion - 100 g;
• butter - 40 g;
• olive oil - 20 ml;
• lemon - 1 pc.;
• sour cream - 50 ml;
• seasoning for fish with salt - to taste;
• pitted olives - 3-4 pcs.

Cooking method:

• Grate the prepared trout carcass with seasoning for fish.
• Wash the lemon, cut into thin slices. Place half of the circles inside the fish.
• Cut the butter into thin slices and put it in the belly too.
• Make several transverse cuts on the carcass and place it on a folded in half and greased olive oil foil sheet.
• Cut the peeled onion into thin rings or half rings.
• Lubricate the fish with sour cream, put onion rings on it.
• Wrap in foil, put on a baking sheet and send to an oven preheated to 200 degrees.
• After 25 minutes, remove the fish, unfold the foil, move the onion rings from the center closer to the edges. Return the fish to the oven and bake for another 10 minutes.

Before serving, put the remaining slices of lemon on top of the fish, on them - halves of the olives.

Trout baked whole with vegetables and cheese

• trout - 1 kg;
• lemon - 1 pc.;
• onions - 100 g;
• grated ginger - 10 g;
• garlic - 1 clove;
• tomato - 150 g;
• soy sauce - 20 ml;
• greens (to taste) - 50 g;
• olive oil - 40 ml;
• sour cream or mayonnaise - 50 ml;
• cheese - 100 g;
• salt, pepper - to taste.

Cooking method:

• Wash the lemon, dry it, grate the zest from half of it, squeeze the lemon juice from half of the lemon into a separate bowl.
• Mix lemon juice with pepper soy sauce and a tablespoon of olive oil. Rub the prepared trout carcass with this mixture and leave it to marinate for 20 minutes.
• Finely chop the garlic, grate the ginger, chop the herbs. Mix it all with lemon zest.
• Grease the mold with the remaining oil. Sprinkle the fish inside and out with the spice mixture and place it in the dish.
• Thinly cut the tomatoes into circles, put them on the fish.
• Cut the onion into half rings, sprinkle the dish with them.
• Lubricate with sour cream or mayonnaise.
• Put in an oven preheated to 220 degrees and bake for 20 minutes.
• Sprinkle with grated cheese and continue baking for another 10 minutes.

Such a dish does not need decoration - it looks delicious on its own.

Whole trout baked in the oven is a gourmet dish worthy of a festive feast. At the same time, it is not so difficult to cook it.

Many varieties. It is slightly difficult to distinguish them from each other due to the similarity in structure. There are several species that are collectively referred to as "trout". Freshwater varieties are divided into subspecies: lake, river and stream. They differ from each other in size. Lake individuals are larger than river ones. Sea trout differs from freshwater trout in the color of the meat.

For the first time, this fish appeared on the tables at the northern coast-dwellers. These peoples did not wonder how to cook trout tastier, they used it raw. Due to the high prices of salmon, the fishery has been a lucrative source of income for many years. Prices held due to the slow growth of trout. A two-year-old individual weighs only 1.5-2 kg.

With the advent of the first salmon farms, the volume of fish for sale has increased. Today, the majority of the population in many countries can afford to purchase this delicacy product.

What is rich?

The popularity of trout directly depends on its nutritional value. Fish are rich in phosphorus. It contains rare omega-3 fatty acids. Since this individual is found exclusively only in clean water bodies, eating it is harmless and safe. The taste of trout is the highest. It is quite difficult to spoil the product during the cooking process. The only question arises: how to cook trout tastier?

People who care about their health know: the less the product is subjected to heat treatment, the more vitamins and useful microelements enter the body. Fish of the Salmon family in this regard is universally suitable. It is widely used by amateurs healthy nutrition. Raw fish It is able to maximally saturate the body with taurine, an amino acid that regulates blood pressure. Few people know that you can cook trout deliciously (there is a photo of it in the article) without exposing heat treatment. We will talk about this further.

Sea trout carpaccio

We remove the fish for half an hour in advance. freezer. Slightly frozen trout is cut into thin slices. We cover the bottom of the serving dish with an overlap layer. Lightly salt and pepper. Mix lemon juice with olive oil in a ratio of 1:2. Pour the sauce over the layer of fish. We rub on a fine grater any hard cheese (parmesan or Russian analogues). Squeeze 1 clove of garlic into the cheese. Sprinkle a layer of meat with cheese mass. Lay a layer of thinly sliced ​​tomatoes on top. The next layer is shredded Beijing cabbage or lettuce, which will be enough to tear with your hands into medium pieces. The final layer, and at the same time the decoration of the dish, is olives cut into circles. Drizzle lightly with sauce. Put in refrigerator for 15 min. And you can serve it to the table.

ceviche classic

How to cook trout tastier? Now consider one popular recipe. Ceviche is the national Mexican dish. First, prepare the marinade. The juice of one lemon is mixed with chopped herbs (half parsley with dill). A small bundle will suffice.

Add one chopped chili pepper. Then fillet of sea trout (300 g) cut into medium-sized cubes. Pour marinade over fish. We stand for half an hour. The readiness will be clear by the color of the meat. It will become lighter by two shades. 1 onion (preferably purple), 1 avocado and 1 mango cut into cubes smaller than fish pieces. Mix and add to trout. Lightly salt, pepper, season vegetable oil(any fragrant: pumpkin, rapeseed, sesame or olive). Serve to the table on a dish, laying out a slide or shaping with a serving ring.

Soup soup from river trout

Onion and carrot cut into cubes. We cut potatoes into medium-sized strips. For four servings, we take 3 medium onions, 1 big carrot and 6 small potatoes. Saute the onion in butter until nicely browned. Then add carrots. Fry until the latter is saturated with oil and becomes soft. Put the potatoes in boiling water (2.5 liters). Then - fried vegetables, and on top - two large heads of river trout. Check them carefully for gills. Because trout only live in clean water, the gills won't spoil the flavor of the dish, but they can add a slightly grassy flavor. Cook over medium heat until potatoes are cooked. Turn off and insist on a hot stove for another half hour. When serving, sprinkle with fresh herbs (onions and dill).

Finnish fish soup with cream

Now we will tell you how to cook river trout deliciously. For this dish, it is desirable to use small portioned steaks. They just need to remove the skin. Cut a small onion into thin half rings. Fry in butter, add 1 medium carrot grated to the pan. In boiling water (1.5 liters), put the potatoes cut into cubes. After 10 minutes, lower the fish and fried vegetables into the water. After 15 minutes, pour cream (150 ml) into the boiling ear with a thin stream. Stir very gently, wait for boiling and turn off. Cover with a lid, leave to infuse for 10 minutes. Pour into portioned plates, sprinkle with finely chopped dill.

Dishes cooked in the oven are distinguished by an appetizing crust, an impressive appearance and ease of preparation. How delicious to cook trout in the oven? Now we'll tell you. Such dishes are suitable for festive and special occasions.

Red fish julienne

Cut the trout fillet into small strips. Onion cut into half rings. Grated hard cheese. Fry the onion in butter or vegetable oil, depending on your preference, until translucent. Salt and pepper. Put the fish in the pan and mix with fried onions, sprinkle with flour (1 tablespoon without top). Then pour in the cream (100 ml). Boil until thickened, stirring. We lay out the sauce with fish in cocotte makers, filling 2/3. Then topped with cheese. Bake in the oven until the cheese is melted and a soft golden crust forms on top. The dish of the best French restaurants is served with white bread.

Foil - handy tool which helps to bake food in the oven without the use of oil. Meat, vegetables or fish baked in it are saturated with their juice. And due to the tightness of the packaging, evaporation of tasty and healthy components does not occur. You can cook tasty trout in foil without the use of complex ingredients and skills.

Trout in the Provence oven

The fish is best baked whole. We use a trout carcass without a head and tail. Lay a piece of foil on a baking sheet. We take the size taking into account that it is enough to cover the fish and create two-layer or three-layer seams. Do not forget that steam will form during baking, for which we leave a small margin. Lay out the fish. Salt, pepper.

Cut the lemon into thin rings, spread a loose layer on top. On the sides or inside the carcass we put sprigs of thyme or rosemary. We wrap a piece, tightly pressing the edges of the seams. Leave to soak for 15 minutes. Put a baking sheet in a preheated oven for 20 minutes. We unfold the fish only after it has completely cooled. Otherwise, you may get burned by the steam. Any vegetable can be used as a side dish. Or serve trout as an independent dish, cut into portions.

When there is no oven, you can make a festive fish dish in a different way. How to cook delicious trout in a pan for a romantic dinner?

Trout steak in a nut coat

Roast walnuts lightly in a pan. If possible, add almonds and pistachios. Cool down the mixture. Grind in a blender at low speed. To get small fractions, not flour. Salt the steak, sprinkle with pepper, sprinkle lemon juice.

In a mixture of nuts, rub 50 g of hard cheese on a fine grater. Separately, beat one protein in a strong foam. We immerse a piece of fish in it and turn it over several times. Transfer to the nut-cheese mixture. Roll down slightly pressing. Put on a hot skillet. in a pan with non-stick coating This dish can be prepared without the use of oil. Fry over medium heat for 3-5 minutes. White table wine will go well with such a dish.

Rainbow trout stuffed with vegetables

On the shelves of supermarkets, you can sometimes find a rather rare species of salmon - rainbow trout. It differs from the river specimen by the presence of a red stripe along the side of the carcass. How to cook rainbow trout delicious? Now we'll tell you.

Fry onions with chopped champignons in a small amount of butter. Separately cut into cubes red bell pepper and cherry tomatoes. We put the carcass of the fish in a baking dish with the ridge down. We form a boat. To prevent the structure from falling apart, we fasten the edges with wooden skewers. We impose layers of fried champignons, peppers and tomatoes. Salt, pepper and grease each of them with mayonnaise. We cover the form with a lid or a sheet of foil. Bake in an oven preheated to 220 degrees for 15 minutes. Let the dish cool for 15-20 minutes. Can be served on the table.

Fish selection

There are many ways to cook trout tastier. Success will always depend on right choice original product.

How to choose the right red fish?

1. We pay attention to the smell. Fresh trout or salmon practically does not smell of anything.
2. If the fish has a head, look at the eyes. They should be transparent, without film and mucus.
3. The gills of a fresh carcass are bright red. In freshly frozen fish, they are pink.
4. There should be white streaks on the cut.
5. When pressing on the fleshy part, the dent is quickly restored.

We offer you several recipes for cooking oven-baked trout at once. Here you will find recipes for both main dishes and secondary ones. The recipes are quite simple and will not require much time from you, and you and your guests will definitely like the result.

Trout baked in the oven

Trout is a representative of fish with a very tender and delicious meat. It is necessary to strictly observe the baking time, so as not to spoil taste qualities dishes. Trout can be baked whole or in pieces, with or without garnish, with various sauces, etc. Below are a few recipes for cooking trout in the oven.

Oven-baked trout fillet

This dish is for four people. Trout according to this recipe turns out to be very tasty, you and your guests will definitely like it. To prepare oven-baked trout fillet, you will need the following products.

Ingredients:

• Trout fillet: 800 grams.
• Onion: half.
• Grated ginger: 0.5 tablespoon.
• Garlic: 1 clove.
• Tomato: 1 piece.
• Soy sauce: 1 tbsp. the spoon.
• Lemon: 1 piece.

Step by step recipe for oven baked trout fillet

1. Cut the onion into thin rings, cut the tomato into cubes medium size, finely chop the garlic. Greens can be used any, but must be present green onion, dill, parsley and basil. Chop greens.
2. On a baking sheet previously greased with vegetable oil, put the trout fillet. Then, in equal parts, pour over the squeezed lemon juice and soy sauce. Season the trout with salt and pepper. Do not overdo it with salt, because. It's already in soy sauce.
3. Arrange on fish, lemon zest, minced garlic and ginger. Then lay out the cubes of tomato and onion. Lastly, add the greens.
4. Preheat the oven to a temperature of 200 degrees and sprinkle with olive oil, put a baking sheet in the oven. Approximate baking time 20 minutes.
5. Put the finished trout fillet on plates, without violating the integrity of both the vegetables on top and the fillet. Drizzle the sauce from the pan over each piece.
6. You can also cook a side dish for trout.

Trout baked with potatoes

Hearty dish, can be served as a main dish. Trout with potatoes according to this recipe, it turns out just as amazingly tasty. To prepare it you will need:

Ingredients:

• Trout (fillet): 1 kilogram.
• Soy sauce: 12 tbsp. spoons.
• Potatoes: 8 pieces.
• Sour cream: 900 ml.
• Bow: 2 pieces.
• Head of garlic.

Step-by-step recipe for cooking trout baked with potatoes

1. Stir in cream and soy sauce. Put the fish fillet on a baking sheet, overlay the trout with finely chopped onion and garlic.
2. Peel the potatoes, cut into medium slices. Put on the onion and garlic next to the fish.
3. Pour sauce over everything. Bake for forty minutes in a preheated oven. To top part trout has not become dry, periodically baste it with sauce from a baking sheet.
4. Arrange the dish beautifully on plates and you can start eating!

Whole baked trout

This dish is perfect for a post-holiday menu.

Ingredients:

• Trout: 1.5 kilograms.
• Parsley and dill: 1 bunch.
• Sweet pepper: 2 pieces.
• Lemon: 1 piece.
• Ground pepper and salt: to taste.

Step by step recipe for whole baked trout

1. Wash the trout and brush it with the juice of half a lemon. Salt, pepper and let it brew for 20 minutes.
2. Chop greens. Put the parsley on the foil, put the fish on top of it. Fill the belly of the trout with what is left of the lemon (after you have squeezed the juice out of it) and dill.
3. Bake trout in the oven for 30-40 minutes, at a temperature of 180 degrees. Don't forget to unwrap the foil ten minutes before the end of baking. This is necessary in order for the fish to brown better.
4. Cut the pepper into thin strips, and the other half of the lemon into half rings.
5. Arrange the cooked trout on a plate garnished with lettuce. Garnish the top of the fish with pepper and lemon.

Trout baked in the oven and foil

Trout according to this recipe is perfect for the role of a second course.

Ingredients:

• Rainbow trout: 500 grams.
• Vegetable olive oil: 1 tablespoon.
• Coarse salt: to taste.
• Lemon: half.
• Parsley: bunch (small).
• Freshly ground pepper: 1 pinch.

Step-by-step recipe for cooking trout in the oven and foil

1. Prepare the fish. To do this, remove all the insides from it, and wash it thoroughly with water.
2. Lay the foil folded in two on a baking sheet. Lay the trout on it, after rubbing it with pepper and salt.
3. Pour boiling water over the lemon, and cut it into thin rings.
4. Take 2 lemon rings and squeeze the juice from them directly into the olive oil. Rub the fish with this mixture.
5. Cut the remaining lemon rings in half. On one side of the fish, make those cuts at a 45-degree angle, in 1-2 centimeter increments, and insert the lemon wedges into them.
6. Wash the parsley, dry it and chop it. Fill her with a trout belly. Pack the fish so that it is wrapped in foil on all sides.
7. Preheat the oven to 190 degrees and place a baking sheet there for 40 minutes. 5-10 minutes before the end, unwrap it so that it browns better.
8. Decorate the baked trout with herbs and serve.

Trout baked in the oven- this is an amazing dish that can be safely served on any festive table. However, if you are a big fan of fish, you can also serve the dish for dinner.

Trout steaks baked in the oven

Compound:

Fish steak - 2 pieces
- soy sauce - 4 tbsp. spoons
- a couple of large spoons of honey
- half a lemon
- sesame
- green beam

Squeeze the juice from the lemon, combine it with soy sauce and honey. If the honey you took is very thick, heat it in a water bath to make it easier to combine with the sauce. Add the fish to this marinade and leave for 10 minutes. Fold the steaks into a mold, pour the marinade on top. Ignite the oven to 200 degrees and put the dish to bake for 20 minutes. Sprinkle the finished dish with sesame seeds and chopped green onions.

Trout baked in the oven in foil

Fish carcass - 500 g
- large onion
- sweet pepper
- a few sprigs of dill
- spices
- lemon
- ripe large tomato

Clean the fish from the insides and scales, remove the gills. Rinse the prepared carcass thoroughly, wipe it with a kitchen towel, rub well with a mixture of pepper and salt. Pour lemon juice on top, let marinate for 20 minutes. Chop the tomato in cubes, and sweet pepper in circles. Leave a few branches for decoration, and finely chop the one that remains.

Line the refractory form with foil, put the remaining half of the lemon, cut into rings. Spread the fish on top. Put chopped vegetables in the belly. Season the dish with any spices. Wrap the dish in foil. Set the baking mode to 180 degrees. The dish should cook for about half an hour, after which the foil can be unfolded and left to bake for another 7 minutes.

Rate and .

Trout baked in the oven recipe

Ingredients:

River fish carcass
- potatoes - half a kilogram
- olive oil - 35 ml
- cherry tomatoes - 0.4 kg
- large onion
- seasonings

Carry out the primary processing of fish: free from scales, remove the insides with gills. Cut the fish into portions, separate the fillet. Season the prepared fillet, sprinkle with salt, spices for fish, dried herbs. Peel potato tubers. Chop potatoes into large chunks. Line the form with foil, coat with oil. Spread the foil evenly on the bottom, oil it. Distribute the onion, chopped into dense rings, in an even layer. Place the marinated fish slices. Cover with a layer of potatoes. Sprinkle with spices. Lay out the cherry tomatoes last. Bake the dish at a temperature of 190 degrees.

How about you? Her taste is simply amazing!

Rainbow trout baked in the oven

Rainbow trout - 1 kg
- butter - two large spoons
- lemon
- large sea ​​salt- incomplete small spoon
- freshly ground black pepper
- sprigs of parsley
- olive oil - 10 g

Clean the fish from the inside and scales, cut off the head and gills. Wash the carcass that you gutted thoroughly under a stream of water, dry it. Stir salt and pepper, rub the carcass on each side. Be sure to season the inside of the carcass. Squeeze the juice from a quarter of a lemon, stir with lemon juice. Again, rub the fish with this mixture, let it marinate for a quarter of an hour. Make several cuts along the surface of the fish. Insert a thin circle of lemon and a slice of butter into each recess. Stuff the belly with chopped parsley, combined with the remnants of a lemon. Put the carcass in a sleeve, tie it and put it in a hot oven. It will take you 35 minutes to prepare. For baking, set the temperature to 190 degrees. Cut the sleeve 5 minutes before the end.

Prepare and.

Trout baked in the oven recipe with photo

Fish fillet - 0.5 kg
- tomatoes - 3 pieces
- fresh champignons - 0.2 kg
- hard frozen cheese - 0.2 kg
- Greek natural yogurt - 0.1 liters
- a small bunch of parsley
- a mixture of peppers

If you took a frozen fillet, thaw it first. After defrosting, rinse the fillets, rub with a mixture of salt and a mixture of peppers. Let the carcass marinate for 10 minutes. Prepare the rest of the products for further processing: chop the tomatoes into rings, and the mushrooms into slices. Rub the cheese on a grater. Grease the ceramic mold with olive oil. Lay the fish in an even layer. Lay it out at a small distance from each other. Place a slice of tomato and a few mushroom slices on each fish slice. Sprinkle the dish with grated cheese, pour over Greek yogurt, decorate with chopped herbs and parsley sprigs. Cook the dish at the set temperature of 200 degrees.

Trout baked in the oven photo:

Compound:

Fish fillet - half a kilogram
- a mixture of frozen vegetables - 0.3 kg
- large fresh tomato
- a few garlic cloves
- olive oil
- condiments
- green bell pepper
- 45 ml soy sauce
- lemon juice - 35 ml
- a teaspoon of honey
- chili sweet sauce– 15 ml

Marinate the fish in a spicy marinade. To do this, mix lemon juice, soy sauce, chili sauce, honey, garlic clove, a pinch of salt. Cut the fillet into portioned slices, wash, dry, pour the prepared marinade. Let stand for exactly one hour. Cut fresh vegetables into large pieces. Let frozen vegetables thaw. Prepare a baking sheet with high sides, coat it sunflower oil. Lay the frozen ingredients in an even layer, onion. Sprinkle not large quantity salt. top layer add fish fillet, spread the vegetable pad evenly. Cook in the oven at temperature regime at 180 degrees.

Whole trout baked in the oven

You will need:

Mayonnaise sauce - 0.1 liters
- parsley
- sour cream - 0.1 liters
- large trout - 2 pieces
- black pepper with salt
- butter - 0.1 kg
- onion - a couple of pieces
- vegetable oil

Free the fish from the inside, get rid of the fins, wash the carcass well. Prepare 2 pickling mixes. First mixture: combine salt, chopped parsley and butter. The second mixture is mayonnaise with sour cream and a little black pepper. Spread gutted fish oil composition, and on top - sour cream and mayonnaise sauce. Transfer the carcass to an oiled baking sheet, put in an oven heated to 200 degrees. It will take you approximately 20 minutes to bake.

cream sauce recipe

You will need:

Fat cream - 0.2 liters
- a large spoonful of mustard
- lemon juice - 2.2 tablespoons
- a couple of garlic cloves
- lemon slice
- parsley greens
- spices
- half an onion

Preheat the oven to 200 degrees. Place the fish in a baking dish. In advance, it must be rubbed with spices on all sides. In a bowl, mix melted sunflower oil, cream, crushed garlic, spices with mustard. Stir contents until smooth. Sprinkle the fish with chopped onions, pour over the sauce, bake for about 12 minutes. Transfer the carcass to a dish, pour over the sauce, decorate with lemon slices and curly parsley.

Trout with cheese

You will need:

Lemon
- hard cheese - 0.1 kg
- fish - 0.8 kg
- cream - 0.2 kg
- salt
- fish seasoning
- tomato

Cut the fish into individual steaks. The thickness of each should be about 2 cm. Squeeze the juice from half a lemon. Mix lemon juice, grated cheese and cream. Line the bottom of a baking dish with foil and lightly drizzle with vegetable oil. Lay the tomato slices, sprinkle lightly with salt. Spread the fish pieces on top, season to taste. Spread the cheese mixture over the surface of the fish, sprinkle with seasonings. Put the form in a hot oven, bake for 20 minutes until the cheese is browned.

Cooking option with kefir and sour cream

Lukovka
- small fish carcass
- kefir - half a liter
- sour cream - 2.1 tablespoons
- kefir - half a liter
- a couple of garlic cloves
- condiments

Combine sour cream with kefir, chopped onion, chopped garlic and spices, passed through a press. Spread the fish carcass with the resulting marinade, let stand for 2-3 hours, or better, leave it overnight in a closed container. Wrap the fish in foil before baking, put in a bag, bake in the oven for 20 minutes.

Sweet Pepper Recipe

Parsley or dill greens
- sweet pepper
- lemon
- gutted fish - one and a half kilograms
- ground pepper
- kitchen salt
- a bunch of lettuce leaves

Wash the fish, brush with lemon juice, season with pepper, sprinkle table salt, leave for 20 minutes so that the carcass is thoroughly saturated with juices. Chop the greens, add parsley to the foil, spread the fish on top. Fill the belly with dill, lemon leftovers. Bake the dish for no more than forty minutes at 180 degrees. Transfer the fish to a dish lined with lettuce leaves, garnish with pepper and lemon rings.

Trout with soy sauce, ginger and garlic

Lemon
- a bunch of different greens
- tomato
- garlic clove
- grated ginger - 1/2 cup
- onion - 0.5 pcs.
- fish fillet - 0.8 kg
- garlic clove
- a large spoonful of soy sauce

Chop the onion into thin rings, chop the garlic, chop the tomato into medium cubes. Include green onions, dill, basil and parsley in the greens. Roughly chop the greens. Lay the fish fillet on a baking sheet. Be sure to grease the baking sheet with vegetable oil. Top with soy sauce and lemon juice. Season the preparation with salt and pepper. Randomly distribute the garlic, ginger, and lemon zest. Divide onions with tomatoes. Scatter the greens. Ignite the oven to 200 degrees, set the fish for baking. Drizzle the dish with olive oil. Serve with any light side dish.