How to make
The most important thing for you to get really tasty fish is that it is completely fresh. So choose live fish from a fish farm or a reliable fish store that you trust.
Clean the trout from the entrails and the gills, remove the scales from the skin (for this I use a vegetable peeler and it is done very quickly - first in the direction from the head to the tail, then in the opposite direction) and wash well under running water. Leave the water to drain in a colander and dry with paper towels.
Squeeze the juice from one lemon, cut the other lemon into crescents. Peel the garlic cloves and cut them into slices. Grind black pepper and cumin and along with the salt, leave them nearby, so that they are close at hand and more convenient for you.
With a knife, make several diagonal cuts on both sides of the skin of each fish. First sprinkle each fish with salt, black pepper and cumin, not forgetting the inside of the belly and the slits on the skin.
Pour the fish with a few tablespoons of lemon juice on the inside and outside, then with oil or olive oil - about 1-2 tablespoons per fish, again not forgetting the cuts on the skin. Also put a clove of garlic in the slits and the rest - in the bellies of the trout, along with one or two tender sprigs (whole) of dill.
Put each trout on two sheets of baking paper, which have been pre-cut to the appropriate size, on a few slices of lemons. Distribute the rest of the lemon slices in the bellies.
Wrap the fish like a package with the paper, put it in a baking pan and bake it in a preheated oven at 360°F (180°C) for about 25-30 minutes (in the middle of the oven and with the fan on).
After this time, carefully cut the paper at the top and remove it to reveal the trout and place it back into the oven for another 5-10 minutes, so that the baked fish can aquire a nice golden brown color.
During this time, make the salad - peel and cut the cucumbers and red onion into circles, add as much salt as you like, lemon juice and olive oil. Sprinkle with finely chopped dill and stir. Serve with your favorite drink - beer, wine or whatever your heart desires.
The rainbow trout in baking paper is ready.
