Rainbow trout in foil with mushrooms in the oven

2 servings
1 hour

How to bake rainbow trout in foil with mushrooms in the oven? Prepare all products according to the list. It is better to use freshly caught trout, then the finished dish will be especially tender and juicy. If you have fish from the freezer, then remove it in advance and defrost at room temperature until completely thawed. Clean the trout from the scales, remove the insides and remove the gills. Wash the carcasses thoroughly under running cold water and dry with paper napkins

Rinse and dry the champignons. Mushrooms should not have excess water, otherwise they will not be fried, but stewed in the future. Cut the champignons into thin plates. Peel the onions and cut into thin feathers. Fry the mushrooms with the onions on a small amount of vegetable oil until golden.

Put the foil on a flat surface, coat it with a thin layer of butter. Lay on top of the fish.

Fill the trout with mushroom filling. Sprinkle the necessary salt on top of the carcass. Pepper to taste and add your favourite dry spices. It can be all kinds of dry herbs, a mixture of ground peppers and others. Drizzle fresh lemon juice over the top.

Wrap the fish well with foil in two or three layers, so that when baking, all the juice remains inside and does not run out. Send the trout to a preheated oven. Bake until cooked through. Time and temperature depend on the features of your oven. It usually takes me 20-30 minutes at a temperature of 200 degrees, top-bottom mode.

Amazingly delicious trout with mushroom filling is ready, you can serve!