Ohrid trout

Method 7 steps

1. 1

   Rinse the trout, pat them dry and cut two slashes on each side.

2. 2

   Rub the fish with salt, pepper, paprika and olive oil inside and out.

3. 3

   Tuck lemon slices, garlic, parsley and thyme into each cavity.

4. 4

   Slice the potatoes thin and lay them overlapping on an oiled tray.

5. 5

   Set the fish on the potatoes and pour over the wine and the remaining oil.

6. 6

   Bake at 200 °C for twenty-five minutes, until the skin colours.

7. 7

   Test at the spine and serve straight from the tray with a wedge of lemon.