Basically, trout is baked whole right from the head. But if you come across a large fish, then you can safely stuff it with vegetables. Further in the recipe I will tell you how to do it. And I advise you to bake the dish in foil so that everything is exactly evenly and cooked at the same time. Fold the foil in half and wrap it tightly.
Ingredients
Step-by-step cooking recipe
Grate the carrots, finely chop the onion and fry until soft in olive oil.
Add spinach and chopped garlic, and simmer everything a little more.
Remove the filling from the heat and mix with the mustard.
Peel the trout, cut off the head and make parallel incisions on the sides.
Put lemon slices into the incisions and season the fish.
Put the vegetable filling in the belly, wrap everything tightly in foil and bake in the oven for 35 minutes at 190 degrees.
