Trout (salmon or salmon) 2-2.7 kg
Brussels sprouts 15 pcs
Sweet pepper 2 pieces
Leek (stem) 1 pc
Lemon 1 pc
Parsley (greens) 1 bunch
Butter 50 g
Spices to taste
Scale the trout, cut off the fins and tail (set aside, then you can make an excellent fish soup from them). Cut the fish near the ridge so that it is well saturated with marinade and baked.
Sprinkle it with the juice of half a lemon, rub with salt and spices. Put coarsely chopped parsley and rings of the remaining half of the lemon inside. Leave to marinate for 20-30 minutes.
Lay out the baking sheet with foil in 2 layers, leaving a free sheet, so that then cover the fish on top.
Cut the Brussels sprouts crosswise from above and prick the barrel with a toothpick so that the fish and vegetable juices fully saturate it when baking.
Lubricate the foil with half of the butter, lay the fish, Put cabbage heads on the sides of the trout, sprinkle the fish with leeks cut into rings and paprika (sweet bell pepper), cut into half rings on top. Salt. Sprinkle with chopped butter. Wrap the fish with foil.
Bake for 1 - 1, 5 hours (depending on the size of the fish and the properties of the oven) at a temperature of 200 C - 15 minutes, then lower the temperature to 180 C.
Show the finished fish to hungry guests, divide into portions along the incision lines and serve warm. However, cold it is no less good!