Trout steaks with potatoes

1. Turn on the oven at 190-200 degrees Celsius.

2. We will peel the fish from the husk, gut the insides, if there is. Rinse the fish under a stream of cold water and dry it with paper towels. Then put the carcass on a cutting board and cut steaks of medium thickness 3-4 cm. To make the task easier and reduce the cooking time, you can buy ready-made trout steaks.

3. Peel the potatoes, rinse with cold water and cut into thin slices. The potatoes need to be cut quite thinly, since the cooking time is a little longer than the time it takes to bake the fish.

4. Wash the lemon with water and wipe it with a paper towel. Then we will cut it into thin circles.

5. Prepare food foil for baking. Cut it into squares equal in number to fish steaks, in this case you will need 4 sheets of foil. Lay the foil and put the potato slices first, season them with salt and ground black pepper. Sprinkle the potatoes with olive oil. Put the trout steak on top of the potatoes and also salt it, season with black pepper and other spices as desired. The final layer will put lemon slices on the fish. Then we will hermetically wrap the foil in a kind of bag. This should be done with all trout steaks - wrap them together with potatoes in foil bags.

6. Put the wrapped steaks and potatoes in foil on a baking sheet. And then put the baking sheet in a preheated oven for about half an hour. During this time, the potatoes should have time to bake and become soft, and the trout should bake to an appetizing crust and at the same time remain tender and juicy inside.

You can serve trout steaks with potatoes directly in foil serving bags. In addition to the dish, you can offer sour cream or some cream-based sauce.

Bon appetit! Culinary masterpieces!