Yellowtail (lacedra) in the oven

The fish should be gutted, the insides removed and the gills cut out, rinsed under running water and wiped thoroughly with a paper towel. The fins need to be cut off with scissors.

The washed and dried yellowtail carcass should be rubbed with sea salt and freshly ground pepper mixture from all sides, not forgetting the inner part. Rinse the parsley and finely chop it. Coarsely chop the onion. Fill the belly of the yellowtail with herbs and onions. Carefully sew up the abdomen with threads. You can simply wrap the threads around the fish itself. From half a lemon you need to cut a couple of thin circles. Make 4 incisions on one side of the fish. Prepared lemon mugs, cut in half and insert into the incisions. Squeeze out the rest of the lemon and strain the fresh through a strainer. Mix lemon juice with a tablespoon of olive oil and coat the whole fish carcass with the resulting mixture.

Lay the fish on the foil folded in half and seal it on all sides so that the juice formed when baking the fish could not leak out.

Transfer the sealed fish to a baking sheet and place in a preheated 180 degree oven. Bake for 30 minutes, then carefully open the foil, thereby giving the fish a little brown. Bake the slightly opened fish for another 5 minutes. The finished fish should be carefully transferred to a beautiful dish, decorated with herbs and lemon and served hot.

Bon appetit!