2 whole trout
50-100 ml thick tomato paste or tomato
1 clove garlic
50 ml sunflower oil or olive oil
50 ml dry white wine
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Clean the fish from inside, not cut heads. Salting it well inside and out, add pepper. In a pan mix the white wine, olive oil, garlic and lemon slices 2-3. Put the fish inside, cover with foil and leave for 1-2 hours in the refrigerator. Before you put it to bake and make several thin cross sections and the interior and put 1-2 slices of lemon. chopping onions and tomatoes on wheels (if not using tomato paste), do your mat * * from aluminums foil. Redim 1 onion row, second row tomatoes (puree), put the fish (I personally put a little salt on top, because at home we prefer more savory dishes) and on it again put onions and tomatoes. Envy nice in fthe oil and bake for about 40-50 minutes in a preheated 200C oven. * Optional 5-10 minutes before removing the fish, you can remove fthe oil on top and let it brown, a little on one side only. * You can prepare a delicious sauce by mixing 50 ml yogurt, 50 ml mayonnaise, 1 clove pressed or finely chopped garlic, dill and a little fresh parsley.