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Lazy trout

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Ingredients

Scale
  • chilled fillet on the leather of a salmon or trout – 500-600 g or 2 thick fish stakes (gross weight approx. 700-800 g)
  • juice of 1/4 small lemons weighing about 100 g or to taste
  • salt – to taste
  • ground black or a mix of 4 types of pepper – to taste
  • fennel greens for ornament (optional)
  • lemon for ornament – 2-4 circles (optional)

Instructions

  1. Include an oven and heat to 340 °F. Wash a lemon and get wet with a tissue.
  2. Prepare a small baking sheet (the size 17,5?27,5 of cm, 4 cm high or any other heat-resistant the corresponding volume, available at you) and pour a little cold water (about 100-150 ml) on its bottom (that it covered it with a thin layer). Tear off 1-2 pieces of a foil depending on the size and quantity of the used pieces of fish.
  3. Fish rinse cold water and lay out on a baking sheet on a foil, salt, pepper to taste, evenly pour with lemon juice. Accurately wrap each piece of fish in a foil (having collected its ends above so that “sack” turned out, it isn’t really densely pressed to fish). You watch that “sack” from a foil didn’t break (otherwise wrap fish in the second layer of a foil).
  4. Put a baking sheet with fish in the warmed oven. Bake it about 30 minutes (depending on the thickness of fish) before emergence on her surface of white juice.
  5. Serve ready fish, having taken out from a foil on a serving plate, watering the juice emitted in the course of roasting, having decorated at will with greens and a segment of a lemon, with a garnish of your choice (for example, boiled rice or vegetables on couple) and/or a green salad.
  6. It is desirable to shift the remains of fish in the closed glass or metal ware at once and you store in the refrigerator no more days. Before giving it can be warmed or eaten cold.

Find it online: https://legenrecipes.com/recipe/lazy-trout/