Ohrid trout
Trout baked whole with lemon and herbs, from Lake Ohrid.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse the trout, pat them dry and cut two slashes on each side.
Rub the fish with salt, pepper, paprika and olive oil inside and out.
Tuck lemon slices, garlic, parsley and thyme into each cavity.
Slice the potatoes thin and lay them overlapping on an oiled tray.
Set the fish on the potatoes and pour over the wine and the remaining oil.
Bake at 200 °C for twenty-five minutes, until the skin colours.
Test at the spine and serve straight from the tray with a wedge of lemon.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Mihail Verbal · CC BY 4.0