- Onions - 1 Piece
- Amber trout - 800 Grams
- Lemon - 1 piece
- White dry wine - 40 milliliters
1. First of all, we will clean the fish. We need a sharp knife and starting from the tail and moving to the head of the fish, we clean the scales. After the fish must be gutted, and the gills removed. It should be noted that fresh fish should be with red, bright gills, just about the freshness of fish can be judged by the transparency of her eyes. 2. Clean the onion and chop it into small pieces. In a bowl to a bow, pour a little white wine and squeeze out the lemon juice. All well remember the hands, from the onion should stand out the juice and mix with another liquid. 3. Using a sharp knife, make some shallow cuts on the fish. Now from two sides the fish must be peppered and salt, sprinkle a little thyme on it. On the baking sheet, we put two layers of foil, make small borders and put the fish here. 4. On top of the fish lay the cooked onions and water the marinade abundantly. 5. Heat the oven to a temperature of one hundred and ninety degrees oven, and for about thirty minutes we send a baking tray with fish. By the size of the fish, adjust the baking time: the larger the size of the fish, the more time it takes to prepare it. Served such a fish to white wine and hot.
Servings: 4