Baked trout fillet in foil

We take the cooled trout (pieces of the fillet), wash it under running water and dry it with napkins. I had it with skin, but without scales, so there is no need to clean anything additionally. If there is a scale, first clean it, then wash it.

Lightly grease the sheet of foil with olive oil in the place where we will have pieces of fish. This is necessary so that the skin does not stick to the foil (the foil should be shiny side inward when wrapped and faded outside).

Place pieces of trout and sprinkle with seasoning. I used fish seasoning from Perekhrestya. For 3 pieces, about 2 grams (you need to sprinkle it liberally, because the fish likes spices). For 3 pieces of 125 g each, I needed about 3 pinches of seasoning).

Place fresh dill on top, distributing it all over the fish.

Drizzle all the pieces with olive oil (one tablespoon was enough for 3 pieces). We wrap everything in foil so that there are no holes.

Put the sheet with the fish in the oven heated to 200 degrees for 20 minutes.

We take out the fish and let it stand for a few more minutes, but then it is advisable to immediately remove it until it has cooled down, because may stick to the foil. We remove the dill, it is no longer needed. There is no decent photo, because I'm writing the recipe after cooking, and I had to turn it over to upload it here :) Enjoy!