Trout Baked with Lemon, Pepper, Herbs, and Brussels Sprouts
Main Dishes • Russian
Description
Trout baked with lemon, pepper, herbs, and Brussels sprouts
Ingredients
- Trout 5 lbs
- Paprika 0 oz
- Brussels Sprouts 20 pieces
- Leek 1 piece
- Lemon 1 piece
- Parsley 1 bunch
- Butter 0 oz
- Salt to taste
- Spices to taste
Step-by-Step Guide
Step 1
Drizzle the trout with the juice of half a lemon, rub with salt and spices. Stuff the inside with coarsely chopped parsley and slices of the remaining half of the lemon. Let marinate for about 20–30 minutes.
Step 2
Line a baking sheet with two layers of foil, leaving a free piece to cover the fish later.
Step 3
Make a crosswise cut on the top of the Brussels sprouts and poke the sides with a toothpick so that the fish and vegetable juices soak into them while baking.
Step 4
Grease the foil with half of the butter, place the fish on it. Arrange the Brussels sprouts around the trout, sprinkle the fish with onion rings and paprika sliced into half-rings. Add salt to taste. Dot with pieces of butter. Wrap the trout in foil.
Step 5
Bake for about 1.5 hours (the time depends on the size of the fish and the characteristics of the oven) at a temperature of 390°F, then reduce the temperature to 355°F and keep the dish in the oven for another 15 minutes.
Step 6
Clean the trout from scales, cut off the fins and tail. Then make cuts along the backbone of the fish to allow it to soak in the marinade and bake thoroughly.
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