P.A.L.-BG Ltd.

One of the biggest rainbow trout
breeding-farms in Bulgaria

The Rhodope Mountains, Stoykovska Livada area, near the village of Devin.
Tel: 02/ 958 1496





2 tbsp olive oil, or to taste

2 whole trout, gutted and cleaned with the heads and tails on

1/4 tsp dry dill

1/4 tsp dry thyme

salt and freshly ground black pepper to taste

1/2 big onion, sliced

2 thin slices of lemon (at will)

2 tbsp water

Preparation time: 30 min


Heat the oven to 200ᵒ C. Brush about 1 tsp olive oil on a glassware pan (such as Pyrex®).

Lay the trout on the prepared pan and pour the rest of the olive over it. Sprinkle dill, thyme and salt on both the inside and outside of the fish. Fill the sliced onion into each fish and sprinkle the ground pepper over. Lay a slice of lemon on each fish.

Bake in a pre-heated oven for 10 min. Add water into the pan and then continue baking until the fish is easy to pierce with a fork, that is, about 10 min more.


If you use a pepper, the dish will be more aromatic, though black pepper alone can do well enough.

You can use the leftovers on the following day to make a fish salad with mayonnaise and mustard.