How to make
Salt the trout and sprinkle them with black pepper. Make a marinade of the lemon juice and Worcestershire sauce.
Smear the fish with it and leave for about 10 minutes, then fill them with parsley and dill. Put the fish in foil for baking. Arrange vegetables on top and on top of them - a lime, peeled and roundly sliced.
Add the wine, broth and bits of butter. Wrap well in foil to prevent the sauce from leaking out. Make a few holes on top.
Bake for 15-20 minutes at 360°F (180°C).
