Red fish baked in foil

Red fish: salmon, trout or salmon, a truly royal fish that will
decorate any holiday. Baked in a foil red fish turns out much juicier,
than simply fried.

1 kg of red fish (salmon, salmon)
salt
seasoning for fish
3 tablespoons olive oil
2 cloves of garlic
2 tablespoons soy sauce
1 tsp shredded ginger
1 tbsp. honey (optional)
lemon peel
some fresh parsley

gutted and washed, cut in half. Remove the spinal bone, small
pips it is convenient to take out with tweezers: draw a palm where
there is a stitch - stick a bone, just pull it out with tweezers.
Season the red fish and sprinkle with the seasoning for the fish.

Olive oil mixed with sliced garlic, soy sauce, ginger, grated zest and
honey. With the resulting marinade, grease the fish and sprinkle with
chopped parsley.

Lay a foil leaf on the baking tray with a stock, so that you can wrap
the fish. Lubricate the foil lightly with vegetable oil and lay the
red fish skin down. Turn the fish into foil, lifting the edges. Putthe baking tray with fish in the oven, preheated to 200 C. Bake for
about 20 minutes, then open the foil and bake for another 10-15
minutes to get the top browned.