"Lazy Trout"
Tender and juicy red fish, tinged with a light aroma and sourness of lemon, baked in the oven is an excellent dietary and lean (when indulgence is given to it) dish that is delicious both fresh and already chilled - the next day. I even like the second option more, when it is infused, and the juice released from it turns into jelly melting in your mouth. Like many of my recipes, this one is for the "lazy": it only takes a couple of minutes to prepare the ingredients. According to the instructions in the recipe, the fish is medium cooked, because I like it when it is evenly cooked, but does not lose its juiciness. You may need to adjust the baking time and temperature to suit your oven and taste preferences. PS I usually serve this trout with boiled long-grain Jasmine rice, garnished with fish juice, and fresh vegetable salad.
Ingredients
Servings 4- chilled fillet on the skin of salmon or trout - 500-600 g or steaks from the same types of fish - 2 thick (total weight approx. 700-800 g)
- juice of about ¼ of a small lemon weighing about 100 g, or to taste
- salt - to taste
- ground black or a mixture of 4 types of pepper - to taste
- dill greens for garnish (optional)
- lemon for decoration - 2-4 circles (optional)
Cooking
Step 1
Turn on the oven and heat it to number 3 (about 170°C). Wash the lemon with soap and dry with a paper towel. If desired, pour boiling water over it to wash off the layer of preservatives from its surface.
Step 2
Prepare a small aluminum baking sheet (17.5 x 27.5 cm, 4 cm high, or any other heat-resistant one of the appropriate size that you have available) and pour some cold water (about 100-150 ml) on its bottom (so that it covers its thin layer). Tear off 1-2 pieces of foil depending on the size and number of pieces of fish you are using.
Step 3
Rinse the fish with cold running water and put on a baking sheet on the foil, salt and pepper to taste, evenly pour over the lemon juice. Carefully wrap each piece of fish in foil (gathering the ends at the top so that you get a "pouch" that does not fit the piece of fish very tightly). Be careful not to break the foil "pouch" (if not, wrap the fish in a second layer of foil).
Step 4
Place the baking sheet with the fish in the preheated oven. Bake it on number 3 (about 170 ° C) for about 30 minutes (depending on the thickness of its pieces) until white juice appears on its surface.
Step 5
Serve the finished fish to the table, taking it out of the foil onto a serving plate, pouring over the juice released during the baking process, garnishing with herbs and a slice of lemon if desired, with a side dish of your choice (for example, boiled rice, steamed vegetables) and / or green salad.
Step 6
It is advisable to immediately transfer the remains of the fish into a closed glass, metal or enamel dish and store in the refrigerator at 0-6 ° C for no more than a day. It can be warmed up before serving or eaten cold.