Baked Fish

 

Ingredients
700 g of fish (perch, cod, trout)
2 tablespoons olive oil
1-2 cloves of garlic
a few sprigs of dill
1 bay leaf
salt pepper
pair of arrows green onions
1/2 lemon

Directions
Rinse the fish, remove the innards and scales. Cut off the head and fins. If you are using fish fillets, simply rinse and dry cloth.
For the marinade mix the olive oil, minced garlic, pepper, finely chopped dill. Add bay leaf, which crumble finely hands. You can add a few peas allspice. Rub the fish with salt first, then get the sauce.
Lay on a baking sheet with foil stock to be able to wrap fish. Grease the foil lightly with vegetable oil and put the pieces of fish skin side down. Top with thin slices of lemon and sprinkle with finely chopped onions. Wrap the foil, lifting the edges. Put the fish in the oven, preheated to 200 C. Bake the fish for about 20 minutes, then open the foil and bake for another 10-15 minutes to the top browned. Do not forget that fish fillet baked faster than the fish on the bone, so check for availability, pierced with a fork: finished fish perfectly decomposed into fibers.

Council:
Lemons are a great addition to the fish, as well as lemon juice neutralizes the fishy smell, but sometimes too thick rind gives a bitter taste. To avoid the unpleasant taste can rub the peel and then peel the rind with a white film, then you can cut Lemons. Or just a squeeze of lemon juice and add to marinade for fish.