How to cook Baked Whole Trout with Onions in Foil
- 1 whole large trout, about 4 pounds
- 1 large onion
- 1 bunch parsley, finely chopped
- Lemon juice to taste
- Salt and freshly ground black pepper to taste
- Olive oil to grease foil
- Lemon wedges to garnish (optional)
- Preheat oven to 390°F (200°C).
- Gut the fish, keeping a liver, if desired. Rinse the fish well with cold water inside and out; pat dry with a paper towels.
- Season inside and out with salt and pepper and drizzle a little lemon juice. Set aside to marinate for about 15 minutes.
- Cut the onion into half rings and mix with chopped parsley. Season with salt and pepper and drizzle a little lemon juice.
- Place the onion slices into the belly of the trout.
- Lay the fish and the liver, if any, on foil (large enough to wrap the whole fish), greased with olive oil.
- Loosely wrap the fish with foil and tightly seal the edges.
- Bake in a preheated 390°F (200°C) oven for about 15 minutes.
- Then reduce the heat to 320°F (160°C) and bake another 20 minutes.
- Turn off the heat and let stand in the oven for another 10 minutes.
- Carefully unfold the aluminum foil. Transfer the baked whole trout and liver to a warmed serving dish; cut into serving size pieces.
- Garnish with lemon wedges if desired and serve.
The Baked Whole Trout
with Onions in Foil recipe is very simple to cook and very tasty too!
I used a whole Lenok (Manchurian trout) in this recipe. It is very popular in Russia, but you can use common whole trout, salmon or any firm, white-fleshed fish.
This recipe for Baked Whole Trout with Onions in Foil serves/makes: 8 servings
The Baked Whole Trout with Onions in Foil recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Trout
Preparation Method: Baked