Trout on Vegetables

Prepare the fish

• In the case of freshly caught fish, you should thoroughly salt them a few hours beforehand so that the mucus dissolves better when washing.

• Preheat the oven to approx. 220 ° C.

Prepare vegetables

• Finely chop the garlic and fresh ginger. Wash the carrots, peel and cut into strips, wash the leek and cut into fine rings. Clean the mushrooms and cut them into fine slices. Cut the lemons into slices (2-3 slices per fish), wash the parsley.

Bed of vegetables

• Now lay out aluminum foil (if you don't have a particularly tear-resistant one, then in several layers) - there should be plenty of space for the fish. Now first place the carrot strips, then the leek and mushrooms on top of each other, on top of which distribute the ginger and garlic. Season everything with salt and pepper.

• Also season the fish with salt and pepper, put in the lemon slices and sprigs of parsley, then place the fish on the bed of vegetables and spread the butter on the fish as flakes. Then close the foil and put the packages in a baking dish (so that the juice cannot ruin the oven!).

• Put the baking dish in the middle of the oven and let the fish cook at approx. 200-210 ° C for 30-35 minutes (depends on the size of the fish). When the cooking time is over, open the packages and either serve as they are or arrange the fish and vegetables on a plate.

Side dishes

• In the meantime, you can prepare boiled potatoes if you wish, but white bread also tastes very good with it.