Baked trout (ishkhan)

Clean the trout, cut the belly from head to anus, remove the entrails, rinse and flatten without cutting the back.

Place the prepared fish skin-side down in rows on a greased pan, salt it, brush with oil, generously sprinkle with red pepper, finely chopped green onions, and tarragon herbs, then put it in the oven for 18-20 minutes.

Serve the baked trout on a plate, garnished with tarragon sprigs and sprinkled with finely chopped green onions.