Baked Fish in Kefir-Ginger Marinade

Directions

1. 1

   Step 1

   

   Pat the fish fillet dry with paper towels. Wash and peel the ginger root. Peel the onion. Rinse the lemon. Prepare a grater, bowl, pan, roasting sleeve with clips.

2. 2

   Step 2

   

   Finely grate the ginger root. Slice the onion into half-rings. Cut the lemon into half-moon slices. Coarsely grate the cheese.

3. 3

   Step 3

   

   Cut the trout fillet into pieces 3–3.5 cm wide.

4. 4

   Step 4

   

   Evenly rub the fish with grated ginger, salt, and black pepper. Place in a bowl and let stand for 5–7 minutes. Pour the kefir over the fillet and leave to marinate for another 10 minutes.

5. 5

   Step 5

   

   Preheat the oven to 180 °C. Pour vegetable oil into a pan, heat over medium heat. Fry the onion, stirring, for 2–3 minutes until golden. Remove from heat.

6. 6

   Step 6

   

   Place the fish in the roasting sleeve with the marinade, arrange the lemon slices and fried onion on top. Sprinkle evenly with grated cheese. Seal the bag edges with clips. Bake the trout for 15–20 minutes until done. Consider your oven's characteristics.

7. 7

   Step 7

   

   Carefully open the roasting sleeve to let the steam out. Transfer the fish to a serving plate and drizzle with the juice remaining in the sleeve.

8. 8

   Step 8

   

   Garnish the baked fish with lemon slices. Serve with mixed greens and cherry tomatoes.