Baked Trout in Foil

So, we have two fish weighing just over three hundred grams. There is no scales, so we just need to remove the gills and, after cutting, the innards, and we can trim the tails, they are definitely not needed. Rinse the fish, lightly salt and pepper on the outside and inside, and sprinkle with your favorite seasonings (I have a salt-free seasoning).

Wash and thinly slice the tomatoes. Then take two layers of foil, they should be slightly longer than our fish. If you are going to bake this fish on coals, then just add an extra layer of foil. Pour a teaspoon of olive oil along the length of the foil, place a couple of tomato slices and put one or two sprigs of parsley. In the ingredients, I wrote about 6 sprigs of parsley - this is if it (the sprig) does not have 2-4 leaves.

Next, place our fish on top. Again, the belly contains sliced tomatoes and a sprig of parsley. And we finish as always - the same tomato slices and greens. I took one fairly large tomato for the top and bottom for 2 fishes. Well, small ones went in the middle. But this is not crucial. Large ones are also suitable for the middle - just cut the tomato slices in half.

All, minimum labor costs and the fish is ready! It remains to lift the edges of the foil and tightly wrap them. Spread on a baking sheet. Let it stand at room temperature for at least half an hour, slightly salted and seasoned.

It is important that the oven is preheated in advance, because the fish will start cooking immediately, and there is a small chance of overcooking or drying it out. I baked the trout at a temperature of 200 degrees for 25 minutes. Undoubtedly, the cooking time depends on the characteristics of the oven, whether the trout was defrosted or completely fresh, it may take you more or less time, 20 or 30 minutes. A delicious juice will form inside, so I serve it right in the foil - it keeps the warmth and the juice does not spread out. Enjoy your meal!