How to bake trout in foil

Good fish, baked in the oven, has always been the most popular dish of Slavic cuisine. It is often cooked for big holidays, as delicacy and taste make it possible to attribute such a recipe to elite ones, and the simplicity of cooking makes it possible to use it every day. Especially among these dishes stands a recipe for trout in foil under ginger sauce. This dish has amazing taste, delicious smell and excellent appearance. For its preparation, the best spices are used, ideally combined with fish. However, before taking on products, you must immediately decide that you can not deviate from the directions given by the recipe. Trout baked in foil is a very delicate dish, and the slightest deviation from the process can completely ruin it.

Ingredients

For the dish you will need:

- trout fillets - 800 g;

- onions - 1 piece;

- ginger grated - 0.5 tbsp. L .;

- Garlic - 1 clove;

- tomato - 1 piece;

- soy sauce - 1 tbsp. L .;

- a lemon - 1 piece;

- greens (onions, parsley, basil);

Fish preparation

First of all, it is necessary to marinate the fish. However, you will have to do it directly in foil. To do this, take her sheet and make from it a container with the size of the bottom under the fish fillet and high sides. They need to be done in such a way as to bake trout in foil in wrapped form. At the bottom of the received capacity, put the fish fillet.

Marinade

After this, the trout is sprinkled with a small amount of ginger, finely chopped garlic and lemon zest. Then mix soy sauce and lemon juice, and the resulting liquid is poured over the whole dish. In this form it should be marinated for about an hour. If after this period the liquid in the tank is too much, then before you bake the trout in the foil, the surplus must be drained.

Vegetables

While the fish is marinated, it is necessary to cook vegetables and greens. For this, the onion is cut into thin half rings, which are filled with boiling water. This must be done so that it does not crunch on the teeth when used. Tomatoes are also doused with boiling water to make it easier to peel. Then they cut into small cubes. All the greens shred very finely. Then, in a container of foil, where the fish is located, vegetables are spread, and greens are covered on top. Many similar recipes at this point suggest the addition of cheese, but in this case it will only spoil the taste.

Heat treatment

In order to properly bake trout in foil, it needs to be wrapped, leaving no holes or crevices. After that, put the dish in a heated to 200 degrees oven or oven. There the fish should be twenty minutes, after which it is taken out and laid out on a plate.

Innings

Before baking trout in foil, it is necessary to think about the garnish in advance so that the dish is served hot on the table. Usually it is well suited to boiled rice or stewed vegetables, but you can use the usual mashed potatoes. In this case, it should be borne in mind that the fish in the baked form has a very delicate structure, so it is very carefully laid out from the foil on the plate, while trying not to spill the vegetables lying on top.