Baked Trout in Foil

To prepare the baked trout in foil, first cut the vegetables that will be used to stuff the trout: wash and peel the carrots, then cut them in half 1 and cut each half lengthwise; cut the carrot quarters first into slices 2 and then into thin sticks 3.

Now wash the green onion, remove the base with the roots 4, and cut it in half 5, then cut each half into thin sticks 6.

Wash and peel the potatoes, and also cut them first into slices 7 and then into sticks of the same thickness as the carrots 8. Finally, dry the sun-dried tomatoes from the preserving oil and cut them into strips 9.

Transfer the carrots, potatoes, and green onion into a bowl, add a peeled garlic clove 10, and season with extra virgin olive oil 11, salt, and pepper to taste; then add the sun-dried tomatoes, mix well, and let rest so the vegetables absorb the flavors 12.

In the meantime, proceed with preparing the fish: rinse the already gutted trout under cold running water 13 and dry them with a kitchen towel, then remove the scales using a scaler 14 or the back of a knife and finally cut the fins 15. For more information, consult the guide how to clean salmon trout.

Place the trout on a sheet of parchment paper and fill the belly of the fish with the vegetables you set aside, using a spoon 16. Transfer the trout with the parchment paper onto a sheet of aluminum foil 17, season with extra virgin olive oil 18

and carefully close the foil package, sealing the ends of both the aluminum and the parchment paper 19. Place the foil-wrapped trout on a baking sheet 20 and bake in a preheated static oven at 356°F for 35-40 minutes. Once the cooking time is finished, remove the trout from the oven and serve directly in the foil to best preserve the aroma: your baked trout in foil is ready to be enjoyed 21!