Trout steak with vegetables

1. Turn on the oven at 200-220 degrees Celsius.

2. Prepare all the necessary products for the dish. Rinse the asparagus under running water and dry it out on a paper towel. Peel the onion, rinse with cold water and wipe dry with a paper towel. Rinse the dill sprigs with water and dry.

3. Peel the fish from the husk, gut and rinse thoroughly under running water. Wipe the trout with paper towels and cut into portions. You can buy already sliced trout steaks in the fish department.

4. Cut 4 sheets of food foil, large enough in area to wrap fish fillets and asparagus in them. Put asparagus stalks and onions, cut into half rings, on each sheet of foil first. Place trout fillets on top of the vegetables. Add salt to the vegetables and fish to your taste, season with ground black pepper and sprinkle with olive oil.

5. Wash the lemon, dry it and cut it into rings. Divide it into 4 portions according to the number of portions of fish. Take a slice of lemon and, squeezing it with your hands, sprinkle the fish and vegetables with juice. Then put these lemon slices on top of the trout. Spread the dill sprigs on top.

6. Taking hold of the edges of the foil, wrap them to the middle, thus making compartments closed on the sides of fish steaks wrapped in foil.

7. Put the fish fillet wrapped in foil on a baking sheet. Put a sprig of fresh dill on top. Put the baking sheet in a preheated oven for 15-20 minutes (depending on the size and thickness of the fish steaks) and bake until fully cooked.

As soon as the trout changes its color to pale pink and the fish begins to layer when it is pierced with a fork, you can pull the dish out of the oven and serve it on the table. As a side dish, steamed rice or cooked in an oven or saucepan is ideal.

Bon appetit!