Scald the tomatoes with boiling water, remove the skins, cut them into four or 8 pieces and remove the seeds. Sprinkle of dried Basil (or mix with chopped leaves if fresh Basil). Slightly season with salt.

Cleaned and washed young onion (the white part) cut into thin rings. Chop the parsley. Grind the garlic. Mix everything, adding the tarragon. Slightly prisolit mixture.

Lime cut into four pieces, then each cut into thin slices. Lime will be stuffing, so if you do not like the bitter taste of the peel, better pre-peel. Did I just say about the mistakes myself.

Prepare the trout. Carefully make an incision on the abdomen (bottom-up). Without damaging the gall bladder, remove the insides. Rinse the trout under cold running water. Sprinkle trout inside a lemon (use half of the lemon, the other half goes to decorate when serving). Also you need to lightly sprinkle inside of trout with seasoning for fish.

Prepare 8 large enough piece of aluminum foil to wrap up the trout. Preheat oven to 200 degrees. Grease the foil with vegetable oil. In the abdomen of each fish will lay slices of tomatoes, greens, onions and garlic, a few slices of lime.

Connect the edges of the foil on top and fold the corners. Thus stuff each fish and wrap in foil. Place on a baking sheet and bake in the oven for about 30 minutes.

When serving, open foil and serve the trout with a slice of lemon. Garnish better to submit boiled potatoes. Bon appetit!