Trout baked with lemon, pepper, herbs and Brussels sprouts

4 servings

70 minutes

Trout baked with lemon, pepper, herbs, and Brussels sprouts is a true masterpiece of Russian cuisine that combines freshness, the aroma of fragrant herbs, and the tenderness of baked fish. The subtle citrus note of lemon enhances the natural flavor of the trout, while the Brussels sprouts absorb the fish's juices, turning into a juicy side dish. This dish is perfect for a festive dinner or a cozy family gathering, allowing one to enjoy the richness of flavors and harmony of ingredients. Baking in foil preserves all the juiciness of the fish, making it tender and melt-in-the-mouth. This recipe represents not just a culinary creation but true art that conveys the traditions of Russian cuisine where each ingredient plays its important role in creating culinary delight.

Energy value per serving

• Calories: 758.6
• Proteins: 124.7g
• Fats: 24.2g
• Carbohydrates: 11.7g

Ingredients

• Trout: 2.5 kg
• Paprika: 20 g
• Brussels sprouts: 20 pc
• Leek: 1 pc
• Lemon: 1 pc
• Parsley: 1 bunch
• Butter: 50 g
• Salt: to taste
• Spices: to taste

Cooking steps

1. Sprinkle the trout with the juice of half a lemon, rub with salt and spices. Stuff with coarsely chopped parsley and rings of the remaining half of the lemon. Let marinate for 20-30 minutes.

   Required ingredients:

   • Lemon: 1 piece
   • Salt:  to taste
   • Spices:  to taste
   • Parsley: 1 bunch
   • Lemon: 1 piece

2. Line the baking tray with two layers of foil, leaving a free sheet to cover the fish on top later.

3. Cut the Brussels sprouts crosswise on top and poke the sides with a toothpick to let the fish-vegetable juices soak in while baking.

   Required ingredients:

   • Brussels sprouts: 20 pieces

4. Grease the foil with half the butter, place the fish. Arrange cabbage on the sides of the trout, sprinkle the fish with onion rings and paprika sliced into half rings. Salt to taste. Sprinkle with butter cut into pieces. Wrap the trout in foil.

   Required ingredients:

   • Butter: 50 g
   • Trout: 2.5 kg
   • Brussels sprouts: 20 pieces
   • Leek: 1 piece
   • Paprika: 20 g
   • Salt:  to taste
   • Butter: 50 g

5. Bake for about 1.5 hours at 200 degrees, then reduce the temperature to 180 degrees and keep the dish in the oven for another 15 minutes.

6. Clean the trout from scales, cut off the fins and tail. Then make a cut along the spine so that it absorbs the marinade well and bakes.