How to make
Wash the fish fillets lightly under running water, well cleaned from bones. Dry them with kitchen paper, by carefully absorbing the moisture from them.
Drizzle with the juice of a quarter of a lemon and season with salt. Let them stand for no more than 15 minutes.
During this time, very finely chop the garlic and parsley. Turn on the plate to heat up on high heat, but not quite on the maximum.
Dry the trout fillet again.
Drizzle a little olive oil on the plate and spread it over the surface where you are going to lay the trout. Sprinkle with salt.
Place the trout skin side down and bake, until it aquires a golden color. Then turn carefully and bake on the other side for a shorter time - until it has lightly browned. It is literally ready in less than 5 minutes, unless the fillets are very large and thick.
Remove and place them into a plate and cover the fish made on a cooking plate with a mixture of garlic, parsley and olive oil.
Serve immediately to fully enjoy the warm and tender trout on a cooking plate with a glass of chilled white wine.
Enjoy your meal!
