Trout baked with sour cream

Buy for this dish the most common river trout - only very fresh. There are almost no bones in it, you just need to pull out the ridge.

Ingredients

• 4 trout, 250 g each
• 200 g of the fattest sour cream
• 1 bunch of dill
• 1 small bunch of green onions
• juice of half a lemon
• salt, freshly ground black and white pepper
• vegetable oil

Directions

1. Gut the trout, remove the gills from the head. Scale the fish. Rinse the trout under cold water and pat dry with paper towels. Carefully cut the ridge at the head and tail so that the fish remains intact, and remove the ridge with the bones, carefully trimming the flesh.
2. Spread the trout on 40x30 cm sheets of foil, having previously greased them with vegetable oil. Season the fish with salt and pepper, especially on the inside.
3. Chop the dill and green onions finely. Combine sour cream, herbs, salt, black and white pepper and lemon juice in a bowl. Brush the fish with this mixture.
4. Wrap the trout in foil so that it does not touch the sour cream layer, and place in the oven, preheated to 180 ° C, for 15 minutes. Serve very hot.