Amber trout baked with onions

We gut the trout, clean it from small scales. It is better to clean the fish starting from the tail, while holding the knife at an acute angle.

Remove the gills from the fish. By the way, freshness can be determined by the gills of a fish, the brighter the gills, the fresher the fish.

Peel and finely chop the onion.

Squeeze the lemon juice into the onion and pour in the table wine.

With bare hands we crush the onion so that the juice is squeezed out of it and mixed with wine.

We take a sharp knife and make small cuts on the fish, pepper and salt it on both sides, then sprinkle with a little thyme. We spread the trout carcass on the foil, which is better to fold in 2 layers.

Spread the onion over the fish and pour over the marinade.

We preheat the oven and send our fish into it for 30 minutes. If you come across a small carcass, then you should consider that it will be cooked earlier.