Fish in foil on coals

Incredibly delicious and juicy, with fragrant herbs! Fish in foil on coals, cooked on a picnic with friends and family, turns out to be very tender and fragrant. This is an easy, healthy dish for lovers of proper nutrition. Supplement it with a salad of fresh vegetables or vegetable slicing.

Pearl

The author of the recipe

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Composition / ingredients

Servings:

Fish (any, I have trout)

1 pcs.

Butter (with a slide, softened)

Thyme, thyme (several twigs)

to taste

Lemons

0.5

Salt

to taste

Paprika

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 88 % 21 g

Carbohydrates 8 % 2 g

196 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to bake fish in foil on coals? Prepare all the products listed in the recipe. Which fish is better to take? Any fish will do, be it carp, pink salmon, mackerel, etc. I baked trout this time. Gut the fish, peel off the scales and remove the gills. If desired, the tail, head and fins can be cut off. Rinse the carcass and dry it with napkins. A few sprigs of thyme also rinse and dry. Instead of fresh thyme, it is permissible to take dry herbs.
Step 2:
First of all, prepare the fragrant oil. To do this, remove the butter from the refrigerator in advance and leave it at room temperature until softened. Send the oil to a deep convenient container. Separate the fragrant thyme leaves from the stems with your hands, or chop the greens as finely as possible with a knife. Send it to the oil. Add a pinch of ground black pepper and paprika. Mix everything thoroughly until smooth.
Step 3:
Spread the foil on a flat surface. Spread the foil with fragrant oil, as in the photo (use a little less than half of the oil).
Step 4:
Salt the fish to taste from all sides. Put the trout in oil on foil. Inside the abdomen, place a sprig of thyme, a couple of lemon slices and a little butter.
Step 5:
On the surface of the trout, make several incisions on the back with a sharp knife. Place a slice of thinly sliced lemon in each hole.
Step 6:
Lubricate the surface of the trout with softened fragrant butter. Wrap the carcass with foil in several layers.
Step 7:
Light the grill. When the fire burns out and the embers remain, you can proceed to the main stage of cooking.
Step 8:
Put the trout on the grill and bake until cooked, periodically turning the fish from one side to the other so that it is cooked evenly. It took me about 30 min.. The cooking time depends on the degree of heat in the grill and the size of the fish.
Step 9:
Serve the fragrant trout hot. Offer her fresh vegetables, sauces and young greens.

For the recipe, you can take the fish from the freezer, after defrosting it at room temperature. But the dish will turn out to be tastier and juicier from a fresh chilled carcass.

Fish cooked on coals is very tasty hot, as well as cold.

Bon appetit!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).