Oven-baked trout with vegetables - a tasty and healthy recipe

Kitchen appliances and utensils:

• oven;
• plate;
• a baking sheet;
• kitchen scales and other measuring accessories;
• baking paper;
• sharp knife;
• cutting board;
• pan;
• thick thread and needle.

Ingredients

Step cooking

Prepare the vegetables

1. We peel onions weighing about 200 g, then rinse it thoroughly and cut into large pieces.
   
2. Thoroughly wash the eggplant weighing about 100 g, after which we cut the stem, and chop the vegetable into 1x1 cm small cubes.
   
3. We measure out about 250 g of tomatoes, cut the stem, and then grind them to medium cubes.
   

Cook the vegetables

1. We heat the pan, after which we pour 20 ml of vegetable oil into it. As soon as the oil warms up strongly, reduce the heat to low and spread the chopped onion.
   
2. Fry the onion until a golden crust appears, then add the crushed eggplant to it.
   
3. We fry the ingredients for 3-5 minutes, after which we add the coarsely chopped tomatoes there.
   
4. Fry the vegetable mixture for another 5-7 minutes, stirring it from time to time.
   
5. Sprinkle the prepared soft vegetables with a spice for vegetables, after which we leave the mass to cool to room temperature. If you do not have spices for vegetables, then replace it with a mixture of dried or fresh parsley, dill, cilantro, salt and ground black pepper.
   

Prepare the fish

1. We clean the trout weighing about 750 g from the scales, and then we wash the fish with cold running water. Carefully take out the insides, after making a longitudinal incision along the abdominal cavity.
   
2. We cut out the gills, carefully remove the black hymen, which can spoil the taste of the fish, giving it unnecessary bitterness.
   
3. Making small cuts, carefully cut the fillet from the ridge.
   
4. As soon as the ridge is removed, we unfold the fish and take out or cut off all the costal and small bones.
   

Pickle fish

1. Sprinkle the prepared fish fillet with fish spice. If this was not at hand, it can be replaced with a mixture of basil, lemon peel, caraway seeds and sage. Then salt and pepper the trout well, focusing solely on their own taste.
   
2. We spray fish with 15-20 ml of lemon juice, evenly distributing it over the entire surface. We leave the pickled fish in this state for 10-15 minutes.
   

We stuff and bake trout

1. We spread the cooled vegetables strictly in the middle of the unfolded trout.
   
2. Instead of cut gills, place a slice of lemon in the fish’s head.
   
3. We thread a thick thread into a large needle and sew the fish with frequent stitches, starting from the head and ending with the tail.
   
4. We cover the baking sheet with baking paper, on which we stuff the stuffed trout. Put the fish sewn side down. We heat the oven to a temperature of 200 ° C. We put in the oven a baking sheet with a stuffed product. Bake fish for at least half an hour. After 30 minutes, remove the trout from the oven and let it “rest” for 10 minutes.
   
5. Serve the fish with slices of tomato and lemon.
   

Video recipe

After reviewing this video, you quickly learn how to cook trout stuffed with vegetables, baked in the oven.

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